Mixology is the examination of cocktails, mixed drinks, and their components. Individuals who study mixology, known as mixologists or bartenders, typically work in various establishments such as restaurants, bars, hotels, private clubs, resorts, and on cruise lines. Although each setting presents its own challenges, they all follow fundamental principles for establishing and managing an effective and profitable operation. A competent bartender possesses a shared set of qualities and abides by specific guidelines that determine the success or failure of the bar’s operations. (Refer to Figure 35-1 on page 848). Bartenders must possess expertise in mixology and possess a thorough understanding and adherence to sanitary laws pertaining to alcohol service.
They should have strong organizational skills and practice effective cost control. Recognizing behavioral cues that indicate levels of intoxication is crucial for the survival of an establishment in today’s society. Bar Opening Procedures entail following the appropriate steps to ensure efficiency. Utilize checklists to ensure that all tasks are completed during each bar opening. To open a bar: 1. Start by checking the cash register. First, confirm that the previous shift has closed out properly. Then, count the bank or cash issued in the presence of a manager to ensure accuracy.
Ensure that there are enough guest checks or paper available for the POS printer. Also, if necessary, place clean ashtrays and books of matches on the bar. Next, fill the three-compartment sink with water for washing, rinsing, and sanitizing. Wash any dirty glasses and leave them on the drain board. For reference, refer to Figure 35-2 on page 849. Additionally, inspect and replenish bottled drinks based on established bar stocks. Restock the liquor issued for the day and return empty bottles for inventory control. Lastly, clean the soda gun and check soda levels along with carbon dioxide pressure.
6. Inspect fruit garnishes, fruit juices, cream, and other bar mixes. Clean containers, refill, and refrigerate.
7. Prepare garnishes for one shift.
8. Examine all miscellaneous supplies and bar tools.
9. Clean and shine the bar counter, empty and clean sinks and ice bins, and wipe the neck of each bottle on the back bar. Arrange the bottles with labels and pourers facing the same direction.
10. Monitor your appearance by visiting the restroom.
11. Keep the register key with you at all times.
12. Open the bar promptly. Ensure all preparations are done and the bar is fully stocked and prepared.
