BARTENDER

BARTENDER
A HANDBOOK FOR BAR PROFESSIONALS
 INDEX

3 Presentation

4 Introduction

6 A Bartender

12 A Bar

20 The Drinks

32 Social Responsibility
 W
OR
PRESENTATION KI
N
PR
OG
RE
YOUR BARTENDER HANDBOOK SS

Dear Reader,

This is your Guinness UDV Bartender Manual. A guide for the server in bars,
restaurants and night clubs. It is part of the Bartender Project, a Guinness UDV
citizenship initiative that provides training for young adults of low-income
background in Brazil. It is financed by the Diageo Foundation and supported
by the Brazilian Association of Beverage Producers.

Soon you will probably know much more than the general guidelines outlined
here. But we think this Manual will be a useful tool for sharing “best practices”,
as it puts together knowledge acquired by bartenders all over the world,
compiled by Guinness UDV, a company that sells leading brands in more
than 200 countries.

Alcohol beverages bring pleasure to millions of adults every day, everywhere,

as they have done for thousands of years. Many of the brands which these
people enjoy are Diageo brands, owned by Guinness UDV. We are proud of
the unique past that alcohol plays in the social lives and celebrations of millions
of cultures. Yet we also recognize that alcohol beverages may be consumed
irresponsibly, creating problems for the individual and for society as a whole.
The Bartender training project therefore engages its students in learning and
understanding basic information about alcohol and its effects and prepares them
to help prevent alcohol misuse.

Enjoy your reading.

Randy Millian
General Manager
Guinness UDV/Diageo, Latin America
October, 2000

3
 INTRODUCTION
time, the taverns had a wooden or
metal bar running the length of
the counter to prevent clients from
leaning onto it overmuch, mainly
when an excessive amount of
drink had been consumed.
If we think about it now, bars
Can you imagine a world today
have existed for as long as alco-
without bars, restaurants and dis-
holic beverages – that have always
cos? And without these meeting
been produced and sold the world
places for fun, for enjoyment – in
over, from ancient times. And any-
which to commemorate?
one who might imagine that a
Bars and occasions for con-
bartender’s profession would con-
sumption of alcoholic beverages
sist in following the recipes in a
have been part of life for people
good book on cocktails is much
for hundreds of years. The variety
mistaken. His job extends far
BARTENDER IS A is immense – from a sophisticated
beyond the counter and includes
happy hour, for relaxation after
WORD FOR A BAR activities ranging from wiping the
work, to real frenzy lasting the
PROFESSIONAL. floor clean, and polishing the
night through and on into the next
utensils used, to use of a comput-
THIS TERM IS day.
er. A bartender must, at the same
MORE AND MORE Some bars are famous in histo-
time, know how to mix a cocktail
ry. For example, Harry’s Bar in
USED BECAUSE IT to perfection, to an art, with all
New York. A Bloody Mary, known
the skill of a pro.
IS EMPLOYED FOR the world over originated in the
BOTH A MAN OR Paris Harry’s Bar. We are also cer-
A WOMAN.
tain that you have seen a lot of
films – from the classic Casablan-
BARMAN OR
ca to Cocktail, with the environ-
BARWOMAN ARE ment of a bar for a main setting
ALSO USED. and, of course, books, novels and
many over-the-counter stories that
brought fame to several establish-
ments, several types of cocktail,
and to many bar professionals.
Some books hold that the mod-
ern version of today’s bar dates
from 1800 in the United States.
Others have it that bars first origi-

4 nated in 1700. In Europe, at this

 He does, however, have an
added responsibility, namely to
recognize the limits between
enjoying a drink and the dire con-
sequences of exaggerated con-
sumption where drink is con-
cerned. This makes all the differ-
ence between how a bartender is
viewed – whether he is aware of
his mission.
As a bar pro, you will very
your work environment, the qual-
ities necessary to carry out the
profession, tell you something of
the history of drinks and, mainly,
talk openly about the social
responsibilities of a bar pro.
Our intention is to start a dis- A BARTENDER KNOWS
cussion and to contribute so that THAT, IN DOING A
your profession will be more and
GOOD JOB, HE IS
more respected and your services
will be of a better quality. We all BRINGING ENJOYMENT

quickly understand that people know that a bartender has a great AND FUN TO OTHERS,
today demand better products and future for anyone who devotes AND HE IS,
high quality service. A bar profes- himself to his job with a sense of
THEREFORE, PROUD OF
sional knows that, for such, he responsibility and devotion.
will require better training and Let’s get to it! WHAT HE DOES. HE IS
greater efficiency: he must be able We hope you will plunge ALSO AWARE THAT HIS
to give information about the straight into these pages and pre-
TASKS AND
drinks he is offering. pare to be the best bartender of
ATTRIBUTIONS
We invite you to become famil- all time.
iar with and to exchange ideas DEMAND DEDICATION,
with us on A Bartender’s Hand- TRAINING,
book. We are going to discuss
INFORMATION, AND

RESPONSIBILITY. A BAR
IS A WORLD FOR

ADULTS, AND

ALCOHOLIC BEVERAGES

MUST ALWAYS BE

CONSUMED IN

MODERATION,

WITHOUT EXCESS.

5
 A BARTENDER
A PROFESSIONAL
CAREER AS A

BARTENDER OFFERS A

GOOD NUMBER OF

OPPORTUNITIES. YOU
CAN BEGIN AS A

KITCHEN ASSISTANT

AND LEARN A GREAT

DEAL BEFORE YOU

BECOME A

BARTENDER. THERE
ARE A NUMBER OF

IMPORTANT

FUNCTIONS IN A BAR:

THIS PROFESSION IS

NOT ONLY FOR

THOSE WHO KNOW

HOW TO JUGGLE

WITH GLASSES AND

BOTTLES, OR THOSE

WHO ARE REGARDED

AS MAGICIANS WITH

MAGIC POTIONS.

6
A BARTENDER’S
CAREER MAY

PROVIDE GOOD

OPPORTUNITIES FOR

A WELL- TRAINED

PROFESSIONAL WHO

KNOWS HOW TO

CARRY OUT HIS JOB

TO PERFECTION,

WHO WORKS WELL

AS A TEAM, IN THE

PURSUIT OF

PERFECTION.

7
 Essential components

A bartender will need a great deal of information and skill if he is to prepare

drinks and serve them correctly and responsibly. We may summarize the
essential components for the success of this profession as:

Practice

Patience Persistence
IT IS NOT ENOUGH

MERELY TO PERFORM

DUTIES. PRACTICE
A bartender is a professional responsible for the atmosphere in a bar in a role
SHOWS THAT
that extends far beyond the counter. He/She represents the name of the estab-
DEVOTING EXTRA
lishment he/she is working for. A bartender directs and controls all of the activi-
ENERGY TO WHAT ties pertaining to catering for the customers in serving the beverages and drinks
HE DOES PAYS OFF his team has on order.
Whether on his own or with assistants, a bartender is invariably in contact with
FOR A BARTENDER.
the customers who wish to be served with quality, both on a personal level and
as regards the products utilized.

What does this mean?

This means, for instance:
t:
invariably to be good- and most im por ta n
humored, impeccable in
NEVER FORGET THAT appearance, never to argue
with a customer, be
You
must
A BAR DOES NOT

CONSIST ONLY OF extremely discreet and,

be aware of everything
really
A COUNTER,

BUT OF ALL THE that is going on in his

like what
AREA CATERED TO. work environment, in
every way, from checking

you do!
whether the ashtrays
are clean and have been
replaced, to being ready to
find an answer to emergencies

8
that may arise...
As a bartender, you are in direct contact with the general public and you must,
therefore, look as presentable as possible. You will also be handling food and,
there are therefore, some basic rules where hygiene is concerned, that you must
follow.These are some of the important details that make a difference: ATTENTION,
PLEASE:
✓ hair, invariably clean and tidy; YOUR PERSONAL KIT
✓ long hair must always be tied back; SHOULD INCLUDE: A

✓ clean hands and nails well trimmed; TOOTHBRUSH,

✓ wash your hands after you have been to the lavatory, after TOOTHPASTE, DENTAL

FLOSS, COTONETTES, A
smoking or eating;
NEUTRAL DEODORANT,
✓ do not smoke at work;
NAIL CLIPPERS AND A
✓ do not chew gum at work; NAIL FILE.
✓ avoid excessive jewellery;
✓ perfumes and after-shave lotion are not advisable;
✓ keep the glasses washed clean and spotless;
✓ your uniform should always be impeccably clean.

And, primarily:

Good management requires a bartender to know the bar like the palm of his
hand and to be alert to all that is happening on site. The following items
should be incorporated into your routine: keep
a good bartender arrives at work before the appointed time. Not to your work
please the boss, but to see that everything is in order, that everything is
clean and, mainly to see to it that place
EVERYTHING
check on the stores of drink, fruit, garnish, ice, spotless
glasses and all else necessary so that your work IS IN THE
and in order.
is perfect;
RIGHT
be sure that all of the ingredients and utensils,
PLACE;
are in the right place;

make sure there are enough cleaning materials - cloths, sponges, garbage
bags, etc.;

be sure that the tables, chairs, stools, and ashtrays are clean and dry;

check whether the entrance and the washrooms are clean. Check to see

9
they are tidy, with sufficient paper towelling, soap, and lavatory paper.
 You will then be able to concentrate exclusively on

offering good service to your customers

You will also have to be a salesman/saleswoman

A VERY
You must get to know the products you are offering your customers, as far as
BASIC RULE: possible. Read the labels on the bottles. Take every opportunity to learn all
you can about the various types of drinks.You will be able to offer an alterna-
NEVER DRINK
tive when your customer asks for a drink you are not familiar with - you will
AT WORK. cause a good impression and show you know what you are doing.

You must also be very good at rendering services.

To do a good job is a guarantee that you will have your customers back. If they
like you and the way you do your job, they will most certainly recommend
your bar to friends and acquaintances.
People like to go to places where they feel welcome and are well looked after.
If you are discrete, helpful, and attentive, your customers will feel comfortable
and pleased.

JUST REMEMBER: YOUR RESPONSIBILITIES EXTE

• READING NEWSPAPERS
GENERAL KNOWLEDGE ATMOSPHERE
AND MAGAZINES

HELPS TO BROADEN Must never be used to impress cus- As a bartender, you can contribute to
YOUR GENERAL tomers, but rather to contribute so making your bar a pleasant place, with a
KNOWLEDGE AND that you can offer better services. good atmosphere to it. The customers
ALLOWS YOU TO TALK Most bar and restaurant owners gen- will pass judgement the minute they
ABOUT ANY KIND OF erally emphasize that a bar pro is walk in.This impression may be pleasing
SUBJECT WITH YOUR educated, quick and interested in the or displeasing to them and is deter-
CUSTOMERS. job, and, in addition, that he must have mined by the lighting, the décor, the
SOMETHING ELSE: a good background: to know as much music, other customers, by the staff of
LEARNING A FOREIGN
as he can about the products he uses, waiters and, principally, by the state of
the legal aspects of his trade, the cleanliness and hygiene of the bar.While
LANGUAGE, FOR
rules of the establishment where he there are customers to attend to, you
INSTANCE, ENGLISH,
works, and always be well informed. should not stand about with nothing to
IS FUNDAMENTAL.

10
do, or talk to your colleagues. Be alert
and ready to help.
 A good bartender is, therefore, the result of a combination of quali-
ties and qualifications. Reflect a good deal on this and take the oppor-
tunity to discuss the matter with your colleagues at work:

✓ take pride in your job. • IT IS NOT ALWAYS

✓ be observant. EASY TO BE

✓ concentrate on working as a team. WELL-MANNERED

AND HELPFUL,
✓ be discrete.
✓ cultivate a good sense of organization. MAINLY WHEN

THE BAR IS PACKED.

✓ be a salesman/saleswoman.
ALWAYS DO YOUR
✓ know your limits and responsibilities.
BEST! THE CUSTOMERS
✓ develop initiative and a spirit of
WILL ALWAYS
leadership.
REMEMBER THAT.
✓ charm your customers.
✓ render services.
✓ learn how to cope with awkward
situations.
✓ develop personal skills.

ND FAR BEYOND THE COUNTER AT THE BAR GREET EACH AND

EVERY CUSTOMER

INFORMATION BE ATTENTIVE ENTHUSIASTICALLY.

IF YOU ARE VERY

Let the customers know should there Be aware of what is going on where BUSY, APOLOGIZE

be any alteration to the rules for run- the customers are concerned, but AND LET EVERYONE

ning the bar.Another important point: not as a spy. Watch how they behave. KNOW THAT YOU WILL

always be sure that the customers
know should there be any change in
prince for a particular brand, to avoid
an unpleasant surprise when it comes
to paying the bill.
If you can spare the time, introduce
yourself and find out the names of the
customers. This makes them feel spe-
cial, mainly if they return a second
Are they having a good time? Waiting BE WITH THEM THE
for someone else?. There are three MINUTE YOU FINISH
situations the customers object to: WHAT YOU ARE DOING.
• to feel they are being ignored;
• not to be served when it is their
turn;
• rude bad-tempered staff.
NEVER GIVE THE CUSTOMERS
CAUSE FOR COMPLAINT

11
time and you remember them.
 ORDER IS THE KEY
WORD IN THE

ENVIRONMENT OF A

BAR. A BARTENDER
IS PROUD OF HIS

WORKPLACE. IT IS

ALWAYS SPARKLING

CLEAN, AND VERY

WELL-ORGANIZED.

A BARTENDER AIMS
AT ZERO MISTAKES:

A DRINK PREPARED

PRECISELY IN

ACCORDANCE WITH

THE RECIPE, SERVED

WITH PERFECTION

IN THE RIGHT

GLASS, AND

ABSOLUTELY

SPOTLESS.

A BAR
12
A BARTENDER
HARDLY MOVES AT

ALL WHEN HE IS

ON THE JOB. HE
KEEPS ALL HE

NEEDS AT HAND

AND SIMPLY

REVOLVES,

WITHOUT HAVING

TO MOVE OUT

OF HIS PLACE TO

PREPARE THE

DRINKS. EXPERTS

EVEN GO SO FAR

AS TO MIX A

COCKTAIL WITH

THEIR EYES SHUT.

13
 The work site

IT IS SAID THAT A TRUE The drinks are set out in two clear-cut areas. One facing you - the front bar -
BARTENDER CAN MIX A and the other behind - the back bar.
DRINK WITH EYES SHUT. Bottles correctly positioned and always in place prevent loss of customers
HIS HANDS KNOW and accidentally serving one drink for another, all of which may displease the
WHERE TO FIND EACH customers.
ITEM REQUIRED. The same is true as regards to all you will need to do your job to perfection.

This is a golden rule:

E ED MUST T
ALL YOU N
AL W A Y IN I T S
S BE
P L AC IN
E AN D
P ER F E C
T C O NDI T
IO N!

A bartender prepares 70% of the ✦ Keep the bottles that are used in
drinks at the front bar or work one same drink as close to each
station. There, the sequence in the other as possible. Drinks are made
position of the bottles is funda- up of different components such as
mental. syrups, liqueurs, vermouth, bitters,
A bartender is usually in charge of among others.
organizing this sequence. If, howev-
er, the establishment where you ✦ Sugar and water - a lot of water
SHOULD YOU BE
are going to work already has a (bottles or jugs of water) - must
LEFTHANDED, YOU
well-organized work station, try always be very clean and covered
MAY HAVE TO CHANGE
quickly to memorize it. If neces- with a top. If possible, avoid
THE DRINKS AROUND.
sary, write the sequence down sev- handling cardboard cartons -
DO NOT HESITATE
eral times until you know it by awkward and not at all in good
TO DO SO! TALK TO
heart. taste.
YOUR BOSS.
Speed is an essential component
to the activity of a bartender and

14
bottles that are always in the iden-
tical place will make for even
greater efficiency.
Behind you, the back bar is a kind of show case with all the bottles on display,
including those least used, and the more expensive brands, all of them with
the labels turned outwards, facing the customers. They will be able to see all
of the drinks available and take stock of the best the bar has to offer. TAKE CARE WITH
Most bars also have shelves for bottles that are unopened and sealed. Sealed • THE VALIDITY DATE
bottles of wine available should also be kept there. The store of wines must be FOR ALL PRODUCTS;
kept in an appropriate place. Some establishments have an air-conditioned cellar. • WITH THE
Today these shelves are commonly used to store the “customers’ bottles” CONSERVATION AND
such as, for instance, the “whisky club” members. HYGIENE OF THE
Before we go on to discuss the items essential to your job, it is important to PRODUCTS, MAINLY
remember that many other products are in use in a bar, and that all deserve FRESH FRUIT;
special care, mainly as regards hygiene in preparing the drinks and handling • THE PRESENTATION
foods and other products. AND APPEARANCE OF

EVERYTHING YOU

ARE GOING TO OFFER

THE CUSTOMERS.

Food and seasoning

In addition to drink, you will be handling other items, invariably face to face
with customers. And rememeber: preparing and decorating where
drinks are concerned are truly a visiting card.
These are the most common foods and seasonings in a bar:

❋ sugar (refined, crystal, or demerara) ❋ Worcester sauce

❋ sweetener ❋ pepper sauce
❋ salt and pepper ❋ fresh mint leaves
❋ green olives and ❋ sliced fruit for decorating
pickled onions ❋ fruit juices and syrups
❋ cinnamon ❋ fresh heart of celery
❋ cloves
❋ nutmeg
❋ scraped and shredded orange
and lemon peel
❋ cherry
❋ cream
❋ coconut milk

15
 BASIC TOOLS

THE WORLD OF A BAR IS FULL OF SO MANY SMALL GADGETS THAT YOU CA

WITHOUT THESE, A BARTENDER WILL NOT BE ABLE TO DO HIS JOB PROPERLY.

A COCKTAIL SHAKER
Used to prepare the majority
of drinks that demand a mix of
more than one ingredient. Even
Brazilian fruit ‘batidas’ may be
mixed in a cocktail shaker. A
cocktail shaker is by tradition
made of stainless steel. There are
also cocktail shakers that are
made of stainless steel and glass
so that you can see which stage
the mix is at, precisely, or
whether a few drops of
this or that ingredient
are missing.
DOSE NOZZLES
A COCKTAIL STRAINER
This is a specific utensil, a
combination of an egg whisk,
a skimmer, and a strainer. The
strainer is placed over the open
cocktail shaker so that you can
pour the mixture into a glass
without the ice falling in together.
Depending on the drink, the
correct way is to pour the mix
straight into a glass with ice.
NORMAL STRAINERS ARE PART
OF A BARTENDER’S BASIC KIT:
NEVER FORGET THAT. FROM THE
SMALLEST TO THE LARGEST,
SHOULD YOU HAVE TO STRAIN
THE FRESH FRUIT JUICES TO BE
MADE AT THE TIME.

IMPORTANT: There are various types. Placed on the bottles,

PRACTICE UNTIL YOU you will be able to dose each drink correctly.
ICE TONGS
CAN TELL HOW MANY These are essential so that you can work quickly.
DOSES DIRECT FROM THE Be sure that the labels on the bottles are always To pick up ice and fruit
turned outwards, towards the customer. Never pick up ice or fruit
BOTTLE (WITH NOZZLE)
with your bare hands. In
MAKE A HOUSE DOSE
the absence of the right
(EVERY ESTABLISHMENT tongs, use a spoon to
HAS A RULE FOR THIS). MEASURING CUPS scoop up the ice and a
fork for the fruit.
In Brazil, a measuring cup contains,
approximately, 45 ml in volume. A liqueur
doser usually varies from between 25 ml to
35 ml, according to the type of glass used.

16
 IN PREPARING A DRINK,
A BARTENDER IS

STIMULATING FOUR

A N SCARCELY IMAGINE. SOME OF THE MORE BASIC ARE ESSENTIAL. SENSES IN A HUMAN

BEING:
THESE INCLUDE:
• VISION: ALWAYS MIX
THE DRINK IN FULL

VIEW OF THE

CUSTOMER. SHOW

A BAR SPOON HIM THE DRINK IS

BEING MADE

This is a professional spoon with a long EXCLUSIVELY FOR HIM

twisted handle (like the legs of a ballerina AN ICE BUCKET AND NO ONE ELSE.
spinning in a pirouette).
or basin, pail, bowl, or
• TOUCH: THE WAY
It is used for three purposes: to mix a
any other container, YOU HOLD THE WINE
drink with the handle, carefully to add an
ingredient that is not to be mixed in, and but that is spotless. You GLASS OR THE

to pick up or spear fruit, instead of using must have a container COCKTAIL GLASS WILL
one’s hands. for ice cubes served
BE A SIGN OF
One curious fact: did you know that in directly in the glass,
SOPHISTICATION AND
some states in America, the law forbids and one for the ice
to be used to prepare STYLE.
bartenders from using their hands to add
slices of fruit to drinks? the drinks. In either • SMELL: THE
case, cleanliness is CUSTOMER WILL FIRST
fundamental.
BE AWARE OF THE

AROMA OR BOUQUET.

OPENERS IF THE AROMA IS

GOOD, THE DRINK IS
for bottles, cans, and corks. WATER JUGS
BOUND TO TASTE
Today there are openers that
Very clean mineral drinking GOOD.
include all of these three
water in a glass jug will • TASTE: LEARN HOW
functions; however, it is best
always cause a good
to have each of these separate. TO ASSESS THE
impression. The bottles
It is important that they FLAVOR OF THE
themselves may also be used
function well. Always have
if the establishment uses this DRINK. DON’T BE
more than one opener at hand.
form of container. AFRAID OF CRITICISM.

YOU MUST PRACTICE

A GREAT DEAL BEFORE

KNIFE AND A LEMON PESTLE YOU ARE A GOOD

CHOPPING BOARD A fundamental device in Brazil

BARTENDER.

These must be of good quality, for a good lemon and vodka

resistant and appropriate for
slicing fruit and vegetables.
caipiroska.

17
 Other indispensable tools:

❋ a blender ❋ a mixer glass

❋ jugs or glass bottles for ❋ a fruit squeezer
PRACTICE THIS juices and mixtures to ❋ a lemon squeezer
WITH YOUR be prepared beforehand ❋ paper napkins
TEAM: BLINDFOLD ❋ a salt cellar and sugar ❋ toothpicks and a toothpick
YOUR COLLEAGUES. dispenser, both practical and holder
PREPARE A DRINK AND functional ❋ saucers or bowls for bar
GIVE IT TO THEM WITH ❋ drinking straws (long and snacks
NO ORNAMENTS AND short) ❋ several dishcloths for wiping
WITHOUT ANY ❋ spoons of different sizes with, all impeccably clean
CONCERN AS TO

WHETHER THE GLASS

IS APPROPRIATE.

REMOVE THE
BLINDFOLD AND SERVE

UP THE SAME DRINK,

THIS TIME COMPLETE

AND CORRECTLY. DO Remember the most important ingredient for a bar:

ICE,ICE,AND MORE ICE – EVER SO MUCH ICE!

THE SAME WITH THE

BAR SNACKS. NOTICE

THE DIFFERENCE IN Be sure, that the ice is from a good source, especially as regards the water
RESPONSE. used. Ice should be colorless. In the event that a glass should break close to
the compartment, remove all of the ice and clean it all out.

Decorating

For drinks, also, the norm is that the eyes are the first to enjoy
the flavor. It is true that some of the complements bring out the
flavor in a drink, but the final touch of a decoration in
good taste, will make the final product more attractive.
In the case of drinks that do not require
decorating, the basic rules for good serv-
ice are worth their weight in gold and are
enchanting to customers: use a dry glass,

18
spotlessly clean, and a napkin well fold-
ed. Always ask the customer how
many cubes of ice he would like.
 • TRY TO DELIVER THE
DRINKS AS SOON AS

POSSIBLE AFTER THE

ORDER HAS BEEN

PLACED. TEAM WORK

AND MUCH

ORGANIZATION ARE

NECESSARY.

CAREFUL!
• DO NOT TRY AND BE
OVER-CREATIVE. TO

TRY TO SERVE A

MARGARITA IN A
DRAUGHT BEER GLASS
And now it’s time for
MAY BE SOMEWHAT

Glasses, and more glasses, ever so many glasses! DISASTROUS.

Glasses come in all shapes and sizes, but these are indispensable:

A TUMBLER SMALL TUMBLER A COCKTAIL GLASS MEASURING CUP

POSSIBLY THE MOST
UNIVERSAL OF MODELS FOR
GLASSES. NORMALLY USED
FOR BEER, LONG DRINKS, ICED
TEA, GIN AND VODKA WITH
TONIC.
VOLUME: 290 TO 440 CC.
NORMALLY USED TO NORMALLY USED FOR USED FOR SERVING
SERVE DRINKS, BOTH MARGARITAS, DRY MARTINIS PURE DOSES.MAY
MIXED AND ON-THE- OR PURE COCKTAILS WITHOUT ALSO BE USED AS A
ROCKS. MUCH MIX.ADDS A CERTAIN DOSER.
VOLUME: 177 TO 236 CC. CHARM TO ANY DRINK. HOLD VOLUME: 30 TO 60 CC. ANTICIPATE THE
THE GLASS BY THE STEM SO
NEEDS OF THE
THAT THE DRINK WILL KEEP
ICED FOR LONGER. CLIENTS:
VOLUME: 118 TO 236 CC.
• IF A NAPKIN IS DAMP
OR SOILED, EXCHANGE

IT FOR A NEW ONE: IF

BRANDY GLASS
COMMONLY USED TO SERVE AFTER-
DINNER BRANDY OR PURE,
DISTILLED DRINKS. TO BE HELD IN
THE PALM OF THE HAND TO KEEP
THE BRANDY WARM. MAY BE
SUBSTITUTED BY A WINE GLASS.
WINE GLASS
USED BOTH FOR WHITE WINE AND
RED WINE, THE MORE VERSATILE
MODEL FOR THIS TYPE OF GLASS HAS
A LONG STEM AND FULL BODY.
MAY ALSO BE USED FOR DRINKS
SUCH AS A DAQUIRI, VODKA AND
GIN TONIC, AND EVEN FOR BEER.
CHAMPAGNE GLASS
THIS MAY BE THE BEST KNOWN MODEL.
AN ELONGATED SHAPE ALLOWS
A DRINK SPILLS OR A
GLASS BREAKS, YOU
MUST TAKE IMMEDIATE
ACTION.

19
A DELIGHTFUL VISION OF THE
VOLUME: 290 TO 440 CC. VOLUME: 290 TO 400 CC. BUBBLES IN THE DRINK.
VOLUME: 177 TO 236 CC.
 THE DRINKS

THERE ARE NO
INFALLIBLE RECIPES FOR

HOW MANY OR HOW

MUCH DRINK A BAR

SHOULD CONTAIN.

HOWEVER, SOME ARE

BASIC AND KNOWN

WORLDWIDE.

20
WHETHER YOU ARE
WORKING IN SÃO
PAULO, SALVADOR,
NEW YORK, LONDON
OR PARIS, YOU WILL

ALWAYS FIND THE SAME

ORDERS: GIN TONIC,

BLOODY MARY,
BAILEY’S ON THE
ROCKS, MARGARITA,
MANHATTAN, A
BRAZILIAN
CAIPIROSKA, FRUIT

COCKTAIL, OR

DAQUIRI, BUT TO
MENTION A FEW.

21
 As a general rule, there are said to be three basic forms for
preparing a drink:

To s w i . . . In this case, use the cocktail shaker or a

r l o r t o sha kemixer glass. Here the basic rule is: practice as
much as you can to avoid accidents in front of the customers.
A drink must be swirled about or shaken so that it will mix quickly and stay
iced. Otherwise, the ice will melt and the drink will be tasteless.
When there are heavier ingredients such as sugar, cream or fruit pulp juice,
you will need strong firm wrists that will stand shaking the mixture quickly.
You may also use an electric mixer or a blender. Remember that, in this case,
• ALWAYS ADD THE
the mixing time must be brief. It would be best to turn the machine on and
ICE FIRST AND
off in quick succession to prevent the mixing from getting out of control.
THEN THE DRINK.

• NEVER PREPARE A
DRINK IN A

COCKTAIL SHAKER

USING SOFT

To s t i r o m i x . . . A good dose of self-

o r tassurance
DRINKS OR

SPARKLING WATER -
and presence are necessary for
ALL OF THE LIQUID
this. Basically, fill the cocktail shaker or
WILL BURST OUT
cocktail glass half full with ice and then add
ALL OVER YOU.
the other ingredients. Mix together using
ALL DRY DRINKS the bar spoon until you feel the mixture is
MUST BE STIRRED - cold and the ice is still there. Pour into
NEVER SWIRLED glass using the cocktail strainer.
ABOUT OR SHAKEN.

Fin a l e f f e c
t s in t h e g l ass i t s e l f .. .
In fact, many drinks that are stirred or mixed may
be put together in the glass itself.They are normal-
ly served directly in the customer’s glass, pure or
with ice; or in mixtures that can be made in front
of the client who indicates the amount of ingredi-
ents he would like. For instance, the amount of

22
seasoning in a Bloody Mary.
SOME OF THE HISTORY

There are no records of when humanity began to consume alcoholic bever-

ages, or of who might have invented them.There are records, however, to
show that all of the great civilizations from antiquity, were familiar with
some kind of alcoholic beverage. For instance, we know today that in
the year 4000 B.C..,Asian peoples were already familiar with wine and
knew how to produce it.The same is recorded for the year 1000 B.C., in rela-
tion to the Egyptians, the Phoenicians, and the Chinese.The Greeks learned
from the Egyptians and later taught the Romans.
BEER, WAS KNOWN IN
ANCIENT EGYPT. THE
From country to country, the type of alcoholic beverage was dif- PRIESTS OF THE

ferent because of the ingredient utilized. In Africa, some of the PHARAOHS WERE THE
tribes used millet (a variety of maize with very small grains) to GUARDIANS OF THE

produce beer. In Japan, fermented rice is still the raw materi- TECHNIQUE FOR

al for sake rice wine. Mead was produced in England from MAKING THE DRINK.

the fermentation of honey and water. Barley began to be

used, for brewing beer in England and in many other Euro-
pean countries such as Germany.

In all of these examples, the process conclusion they could produce a

used is fermentation to transform
the ingredients utilized (fruit, grain,
etc. into ethylic alcohol or ethanol).
This process always produces car-
bon gas. In some cases, it is utilized
to add gas to drink such as in the
case of champagne and of beer.
Another chemical process con-
tributed to change this scenario:
distillation - a form of altering spe-
cific substances by means of heat
good strong drink by removing a
maximum of water from beer by
means of distillation. They named
this drink uisge beatha or usque-
baugh, that means water of life. This
word evolved to what we describe
today as whisky.
Since the nineteenth
century, with improved ON WE GO!
distillation techniques, THE MORE YOU LEARN ABOUT THE
it has been possible DIFFERENT ALCOHOLIC BEVERAGES IN

from fuels such as firewood, coal,
etc. The Scots and the Irish are
credited with this discovery. Hun-
EXISTENCE IN THE WORLD, HOW THEY
to produce distilled
ARE MADE AND THEIR ALCOHOLIC
drinks that are more
CONTENT, THE BETTER YOU WILL

23
neutral and of fine
PREPARE YOUR DRINKS.
dreds of years ago, they came to the quality.
 WHISKY
There are different types known
internationally. Many are named
For your from their country of origin; others
by the basic ingredient utilized, or
information,
according to the manufacturing
we include process.
We will find two different ways of
the main spelling the word in English: whiskey
categories of and whisky. In general, we say that
the Americans and the Irish prefer
alcoholic whiskey and the Scots and the
beverages
that are part
of a bar.
MOST CONSUMED IN THE WORLD
Johnnie Walker Red Label is the
make of Scottish whisky that is
most sold worldwide and can be
found in over two hundred coun-
tries.
The story goes that John Walker,
ALL DISTILLED the founder, noticed his customers
DRINKS ARE preference for specific types of
PRODUCED whisky and decided to blend
a selection of malts to pro-
FROM
duce whisky that would be
FERMENTED
appreciated by the majority
DRINKS. of people. Hence, “Old
Highland Scotch Whisky”
the first make to be pro-
duced by the Walker fami-
ly. The sons later devel-
24 oped a whisky that is
Canadians, whisky.
We write the word uisque in Brazil,
although English spelling is much in
use. The first qualitative difference
between the whiskies lies in the two
varieties known: straight (pure) and
blend (combined or mixed). Some
blends contain mixtures of malt
produced in different distilleries.
The Scots
Whisky made in Scotland - also
known worldwide as Scotch, uses
barley in its composition and is
found in three basic types according
to the raw material utilized: single
malt, single grain and blended.
milder, with more body to it and
unequaled in flavor.
The family of Johnnie Walker
brands also include: Black Label -
the 12-year-old whisky and the
oldest on the market, consisting of
over 40 malts, in particular Card-
hu; Gold Label was first produced
to commemorate the centennial
of the Walker family business,
aged for at least 18 years; and
Johnnie Walker Swing initially
launched for consumption on
sophisticated world cruises. It is
said that, 2 500 bottles of Swing
were consumed on one of these
voyages, lasting four days.
 Did you know
???
✓ TO BE CONSIDERED
LEGITIMATE
Single malts are produced only with the municipality where it is pro-
SCOTCH WHISKY
barley in a double process of distilla- duced in the state of Kentucky, MUST AGE FOR AT
tion. “Grains” are whiskeys distilled United States. Its composition must LEAST THREE YEARS
from divers grains such as barley, contain at least 51% of maize that, IN OAK BARRELS.
wheat, and maize. These are pro- with a process of storage in new
duced in enormous distilleries by oak barrels, lends it a characteristic ✓ WHISKY DOES NOT
means of very modern industrial flavor reminiscent of vanil- AGE ANY FURTHER
ONCE IT IS
processes. Blends are obtained from la.Americans use rye and
BOTTLED.
a mix of single malts with “grains” barley.
and are normally kept in ancient oak Canadians are known for their
✓ ONE OF THE
barrels for at least three years. whisky based on maize, rye, and
MOST
barley. Stored in used bourbon COMPLETE
The Irish barrels, for at least three years, WHISKY
Less known in Brazil, Irish whiskies bourbon whisky is mild and MUSEUMS IS

use barley and other grains, similar very clear. LOCATED IN THE

to those utilized in Scotland, as raw CITY OF SÃO

materials. The mode of production PAULO AND IS

MENTIONED IN THE
is also similar. To roast the grain,
GUINNESS BOOK
however, the Irish use coal as a fuel
OF RECORDS.
whereas the Scots use peat. Irish THE COLLECTION
FOR EVERY TASTE
whisky is distilled three times. Another make of blended Scotch CONSISTS OF

that is well known in Brazil is 3 165 BOTTLES

The Americans and J&B, also used in preparing OF DIFFERENT

the Canadians drinks such as Whisky Sour or SCOTTISH

Tropical Scotch with the WHISKIES. THE
American whisky is known generi-
following recipe: COLLECTION WAS
cally as “bourbon” – the name of
IDEALIZED,
TROPICAL SCOTCH EFFECTED AND IS
MAINTAINED BY
PLACE IN MIXER: BRAZILIAN CLAIVE
1 DOSE OF J&B WHISKY
VIDIZ . HE SAYS
PLENTY OF ICE
1 DOSE OF ORANGE LIQUEUR THERE ARE THREE

THE ESSENCE OF 1/2 LEMON DIFFERENT TYPES OF

1 TBSP OF SUGAR GLASSES FROM
WHICH TO DRINK
STIR WELL AND SERVE
THE VARIOUS TYPES
DECORATE TO TASTE.

25
OF WHISKY.
 GIN
When first invented, gin was indicated as a diuretic. Of course, there is no
truth at all in this. Gin was originally manufactured from grain alcohol,
enriched with juniper and other spices such as coriander seed, almonds, etc..
This is the base of one of the most glamorous drinks in the world - Dry Mar-
ONE OF THE MOST tini - immortalized by the great Hollywood stars of the thirties. Gin is very
SOPHISTICATED popular in Brazil also with ice, tonic water and lemon: a refreshing gin tonic.
DRINKS IS A SUPER

DRY DRY MARTINI.

THE BASIC RECIPE
INCLUDES ONE PART
THE FAVORITES
OF VERMOUTH TO
Together with Tanqueray, one of the brands best
TEN PARTS OF GIN.
known internationally, is Gilbey’s that originated
DON’T FORGET TO
mid last century in the City of London, England.
ADD TWO GREEN
Crude grain alcohol is distilled three
OLIVES. times to produce Gilbey’s. In
maturing, angelica root and Indian bitter orange
peel are added in during the maturing process, in
addition to juniper. With an exclusive formula
according to sophisticated manufacturing
processes in the city, Gilbey’s became known
as genuine London Dry Gin.

BRANDY
A REAL BRANDY The generic name originates from the French word Cognac, the name of a
GLASS IS IN THE region on the southern coast of France, famous for producing this type of
SHAPE OF A TULIP drink.Also known as brandy, it is distilled from grapes and other fruit pulp.
AND NOT IN THE The name Cognac is protected by law and may only be used for products
SHAPE OF A manufactured in this region of France.When the drink is based on other fruit,
BALLOON, AS IS it will always be named so as to include the name of the fruit. For instance,
USUAL. apple or pear. In Italy, we have Grappa. In Germany, Kirschwasser (that may be
translated as “fruit water”). Calvados (pronounced calvadô) on an apple base

26
is also of French origin.The same in the case of Poire (“pear” in French).
 VODKA
Vodka is said to have been the first form of alcoholic beverage known to man
when he tasted fermented fruit juice. There are records of the existence of a
drink of this type among the ancient Persians. However, although many believe
that vodka is originally from Poland, the credit goes to the Russians that called
it zhizenia voda, which means “small water”.Vodka was originally distilled from
BLOODY MARY IS
rye, or barley or, even, from potatoes. A Russian professor in 1794 invented a
ONE OF THE MOST
process of filtering using charcoal that made the drink very pure and neutral
FAMOUS DRINKS –
in taste.Vodka is much appreciated today in the preparation of various sophis-
A COMBINATION OF
ticated drinks. In Brazil, the most famous is undoubtedly, the famous caipiros-
TOMATO JUICE
ka (see recipe below).
SEASONED WITH

SALT, WORCESTER
SAUCE AND PEPPER

TRADITIONAL SAUCE AND VODKA.

DECORATE WITH A
Smirnoff has been the leader in this class of SPRIG OF CELERY.

drink for a long while. Smirnoff is traditional, SOME CUSTOMERS

pure, and neutral. The secret of its purity lies MAY PREFER A
in the combination of ingredients in a process BLOODY MARY
of filtering (over nine times) as well as in the WITH GIN.
excellent grade of coal utilized. Smirnoff Vodka has been famous
since the days of the Russian Czars and is regarded as one of the
most traditional and pure drinks of its kind. It was distilled from
grain, with barley added into the composition. The brand was a
tremendous success among Brazilians who launched the famous
caipiroska, both the traditional made with lemon and that made
with tropical fruit.

CAIPIROSKA

INGREDIENTS FRUIT CAIPIROSKAS ARE MUCH ENJOYED IN

1 DOSE OF SMIRNOFF VODKA COUNTRIES SUCH AS BRAZIL WITH GREAT
1 LEMON CHOPPED HARVESTS OF FRUIT YEAR ROUND. IN

SUGAR AND ICE TO TASTE. ADITION TO LEMON, TRY STRAWBERRY, OR

CRUSH THE LEMON AND THE SUGAR, ADD KIWI, SURINAM CHERRY OR STAR FRUIT, OR
SMIRNOFF VODKA AND ICE. SHAKE WELL AND PINEAPPLE, ETC. DECORATE WITH THE FRUIT
SERVE IN A GLASS DECORATED WITH A SLICE OF USED ORIGINALLY AS AN INGREDIENT OR

27
LEMON. WITH APPROPRIATE ORNAMENTS.
 LIQUEUR
CREAMY LIQUEURS It is said that liqueurs were originally invented as aphrodisiacs, a statement
CONTAIN A GREAT that even today, has never been proved. These are sweet drinks, in general
DEAL OF SUGAR – with 2.5% sugar and that contain various plant, fruit and other ingredients to
THE INGREDIENT bring out the flavor. In general, they are brightly colored. When creamy, they
RESPONSIBLE are known as “cream of mint”,“cream of chocolate”, etc.
FOR THEIR

CONSISTENCY

MOST NATURAL

One of the liqueurs most sold in the world is

the Irish Baileys, almost always served on the
rocks (see recipe). BAILEYS
Success is also absolute in Brazil. Launched ON THE
in Ireland in 1974, it may be defined ROCKS
as a natural combination of pure cream and Irish
whiskies with natural flavors of chocolate and vanilla, PLACE THREE
with no conserver agents. LUMPS OF ICE IN A

LARGE WHISKY

Please observe that, because of its exclusive formulation, TUMBLER AND ADD

Baileys does not allow a mix with citrics and acids. 50 ML OF BAILEYS.

TROPICAL FLAVOR
Made from the best Caribbean rum,
Malibu is a pre-mix with coconut
pulp in its composition. It is popular the world
over. Please see a popular recipe below.
MALIBU AND PINEAPPLE
MIX THREE PARTS OF PINEAPPLE JUICE TO ONE OF MALIBU.
SHAKE WELL. SERVE IN A TALL TUMBLER WITH PLENTY OF ICE.
DECORATE TO TASTE.
RUM
There are those who say that if the Spaniards
had not brought the process of distillation to
America, rum would never have been invented.
The truth is that this drink, typical of the
Caribbean is based on sugar cane as a raw mate-
rial. After it is distilled, it can attain 70% alcohol
and is stored in old oak barrels for at least a year
and takes on a slight tinge of gold. Rum became
famous during the war for the liberation of Cuba
when the famous Coca-Cola and rum mix

28
became known as Cuba Libre.
 CACHAÇA
The most Brazilian of all drinks. Distilled from sugar cane, cachaça is today the
drink that is most producd in all of the world (1.3 billion liters a year). In just
a few decades, cachaça became a symbol of all (that is) Brazilian here and
abroad.

As with the majority of aguardentes – firewater – it can also be aged in oak

barrels to improve the aroma and quality.

TEQUILA IS

TEQUILA NORMALLY

DISTILLED TWICE

OVER. IF IT
One of the oldest alcoholic beverages produced in the Americas, more pre-
CONTAINS MORE
cisely in Mexico. Genuine tequila is always labeled NOM (Official Mexican
THAN 51% OF
Norms), a kind of quality seal from the Mexican government.
FERMENTED
The name Tequila is the same as the Mexican city that made the drink famous.
MEZCAL JUICE, IT
The basic ingredient is the sap from mezcal, a plant of the aloe family of the
IS KNOWN AS
genus agave.
MEZCALINA.
There are those who say that a bottle of true tequila contains a grub found
on the mezcal leaves, and that those who drink from the bottle will be prov-
ing their virility. Don’t be fooled by this.There is no truth in this story. On the
contrary, the existence of any insect inside the bottle would be indicative of a
total absence of quality control in producing the drink.

CUERVO MARGARITA A “CALIENTE” DRINK

MIX THE FOLLOWING INGREDIENTS IN
A BLENDER OR IN A COCKTAIL
SHAKER: 1 DOSE OF CUERVO SPECIAL
OR WHITE TEQUILA; 3 DOSES OF
LEMON MARGARITA MIX; CRUSHED
ICE. SERVE IN A LARGE GLASS.
LEMON MARGARITA MIX IS A PRE-
PREPARED MIX SPECIALLY FOR PRODUCING
MARGARITAS.
José Cuervo, first manufactured in 1795 is the
worlds favourate brand. The family includes:
Cuervo Blanco, stored for one month before it is
bottled; Cuervo Gold, aged in oak barrels for over a year; Cuervo
1800, regarded as the best in the world and must remain for at
least three years in oak casks. José Cuervo also produces
Margarita Mix, a prepared mixture with lemon, strawberry and
Moonlight flavors, the same quality as the tequila family (Please

29
see recipe).
 WINES
THE COLOR OF WINE To wine connoisseurs, there is a dictum that says: life is too short for bad
HAS NOTHING TO wine. Just because it would take all of a lifetime to talk about wine. No cause
DO WITH THE TYPE for alarm. Just a small amount of information will be sufficient so that you can
OF GRAPE UTILIZED, venture into this terrain and sound plausible. Today many countries produce
BUT RATHER WITH wine of the best quality. In addition to France, Italy, Portugal, and Spain, the
THE TIME THE GRAPES Chilean, Argentinian and American (California), Australian and South African
WERE LEFT WITH wines are famous. Brazilian wines are also much in evidence. In Japan, sake is
THE SKIN ON WHILE wine made from rice – not grapes – and known worldwide. Very often, one
FERMENTING. particular region famous for a specific quality of wine will become generic in
quality. For instance, Chablis is white wine produced in this region of France
and famous the world over. Many of the U.S. wines, for instance, are known as
Chablis, although they come from California.
As a drink, white wines are popular in Brazil because they are served chilled.
The way in which wine is kept is important. Wine bottles must always be
stored lying horizontally so that the cork is wet, in a dark cold place. It would
be well worth your while to talk to the sommeliers - the pro-
WHY, IT’S PORTUGUESE! fessionals specialized in wines. Don’t worry if, at first, they
sound too refined. Soon you will be in your element talking to
The Portuguese wine most popular them.
in Brazil is the Periquita wine. The
name comes directly from the region
where the first vines were planted
TO START WITH, LEARN TO DECIPHER THE
and later grafted to the vineyards of
INFORMATION ON THE LABELS OF THE
grapes picked to produce this wine: GOOD WINES.
Cova da Periquita. Periquita is a red
wine of predominantly French • THEY ARE BASICALLY CLASSIFIED AS RED, WHITE,
RESINATED, SPARKLING AND FORTIFIED, SUCH AS
Castelão caste (type of grape),
PORT WINE.
combined with “Espadeiro” and
• WINES ARE ALSO CLASSIFIED ACCORDING TO THE
“Monvedro”. The wine is made
REGION OF SOURCE, TYPE OF GRAPE USED AND
at a controlled temperature of
THE YEAR OF HARVEST. ALCOHOL RATING IN
28ºC and is stored for eighteen
GENERAL RANGES FROM 7 TO 14%.
months in barrels of French oak.
• THE BEST KNOWN VARIETIES ACCORDING TO THE
The wine rests for some six
TYPE OF GRAPE UTILIZED ARE: CABERNET
months after it is bottled, and
SAUVIGNON, MERLOT, PINOT NOIR,
only then, goes onto the market.

30
CHARDONNAY, SAUVIGNON BLANC, AND
RIESLING.
 BEER
We are, at last, to discuss the most ancient alcoholic beverage
known to humanity, although wine-producers will say the same THE BEST
about wine. Beer has not changed a great deal as to processing. It AMONG
is still a fermented drink using water and barley as basic ingredi- THE DARK
ents. It is important to observe the validity because, different
BEERS
from red wines, beer does not improve with time. Bottled or
Today, one of the most
canned, validity is on average six months. And in barrels, just one famous brands in all of the
month. world is the Irish
Guinness, stout, dark, mild
Beer is also most sensitive to temperature. It is best stored in a and with a very delicate
taste. Alcoholic rating
cold place (preferably in a fridge) with no incidence of light. Basi-
is 4.2%
cally, there are two types of beer: highly fermented with a higher
alcoholic rating and low fermentation with lower alcoholic rat-
ing.We can also classify them according to color and body: stout
is black, made with roasted malt: ale is red and full-bodied; and
lager and pilsener are clear and light.

DRINKS WITH ENERGIZERS

Today, consumers are experiment-

ing with new ideas for drinks, mix-
ing energizers with vodka or
whisky. According to scientific evi-
dence, a combination of alcohol and
energizer drinks does no harm to
the health, provided it is in modera-
tion. Even though some believe that
drinks with energizers can keep A DRINK WITH
them apt to drive, we must discour- AN ENERGIZER
age consumers who have drunk in
PLACE ONE DOSE OF J&B IN A TALL GLASS.
excess from driving after they
COMPLETE WITH ENERGIZERS.

31
drink. ICE TO TASTE.
 SOCIAL RESPONSIBILITY
A BARTENDER MAY
HAVE TO COPE WITH

DIFFICULT OR EVEN

EMBARRASSING

SITUATIONS. IT IS

ALWAYS EASIER TO

WORK WITH THE TEAM,

WITH GUIDANCE FROM

A MANAGER, TO SOLVE

THESE SITUATIONS.

THE LAW IS CLEAR

WHEN IT COMES TO

SELLING ALCOHOLIC

BEVERAGES TO

MINORS.

RESPONSIBILITY WITH
ALCOHOL IS PART OF

THE ATTRIBUTIONS OF

A BARTENDER, AS A

PROFESSIONAL AND AS

A CITIZEN.

32
THE PROFESSION
OF A BARTENDER

DEMANDS

RESPONSIBILITY IN

DEALING WITH

ALCOHOLIC

BEVERAGES. THEY
ARE A PLEASURE TO

ADULTS PROVIDED

THEY ARE CONSUMED

IN MODERATION. A
BAR PROFESSIONAL

MUST BE TRAINED TO

AVOID SITUATIONS

OF ABUSE IN ALCOHOL

AND NEVER SERVE

ALCOHOLIC

BEVERAGES TO

ANYONE UNDER AGE.

33
 Honesty, responsibility, and ethics are words that may easily be meaningless if
we do not realize, in a very practical way, how they apply to our work envi-
ronment and, in fact, to our lives.

THE LEGISLATION
We can start by thinking like this: a bar professional deals with alcoholic bev-
erages on a daily basis.The first step is to be familiar with what the legislation
has to say about this.
In Brazil, legislation on how bars, restaurants, and nightclubs operate varies
from city to city; it is best to ask your boss. Some of these, however, are very
clear:

IF YOU ARE IN
DOUBT AS TO THE
✓ To sell alcoholic beverages to minors is a crime
under the Penal Law and in the Statutes on
AGE OF A CUSTOMER,
Children and Adolescents. The penalty varies from
DO NOT HESITATE. six months to two years imprisonment and the fine
ASK AS CALMLY AND may be to the amount of R$ 2.000,00 (October
POLITELY AS POSSIBLE. 2000 values)

EXPLAIN THAT YOU

✓ As from 1985, the sale of alcoholic beverages is
MAY BE MISTAKEN,
prohibited on the main highways in Brazil. In
BUT THAT IT IS AN 1999, the government of São Paulo reinforced this
IMPORTANT LEGAL norm and extended the ban to include all
roadways in the state of São Paulo.
ISSUE.

✓ The Brazilian Traffic Code specifies that a

concentration of 6 decigrams of alcohol per
liter of blood is proof that a driver is under
the influence and in a state of alcoholic
drunkenness.

✓ The National Law on Drink, Number 8.918 of July

14, 1994, in the chapter “On the Control of
Drink”, specifies that:

Material and equipment employed in the

production, preparation, manipulation, processing,
packaging and transportation of drink shall comply
with sanitary and hygiene requirements.

34
ALCOHOL

Alcohol is a substance that affects the way in which our brain and our body as
a whole function. Many believe that alcohol is a stimulant. In fact, it acts in
quite the opposite way, and causes people to “slow down the pace”, as you
might say. Consumed in moderation, alcohol is, in fact, relaxing and can lead
people to feel greater ease in expressing what they think or what they feel.
This is more a result of a social situation, relaxing, among friends, than
because of the substance in itself.
The substance in itself - alcohol utilized in drink - is scientifically known as
ethanol and is produced by distilling grain (such as crushed malt in the case of
whisky or grains for vodka), or plants such as sugarcane (for cachaça, for
instance) or by fermentation (as with grapes that produce wine if fermented).
IF A PERSON DRINKS
Alcohol is a colorless liquid. Color in alcoholic beverages comes from certain
TO EXCESS AND
components of malt, or by adding other products in the producing process. It
CANNOT STOP, IN A
is important to realize that:
SHORT TIME HE MAY

BE UNCONSCIOUS,
Excessive intake of alcohol affects the AND MAY EVEN DIE.
function of the brain and of the body. THIS PROCESS IS
KNOWN AS
For instance, when you have one or two drinks socially in a bar with friends...
“ALCOHOLIC
What is the first effect you are aware of?
POISONING”.
You will probably feel more relaxed, and you may find it easier to keep a conver-
sation going. In fact, you may possibly say things you would never voice were you
not drinking.
This is the effect produced by alcohol. It will make you less inhibited, more will-
ing to show your feelings.You may feel you are the life and soul of the party.
However, this feeling may also be dangerous. It may make you feel fit for any-
thing - and this can result in accidents such as driving a car at speed, among
other things.

The key word is MODERATION

Several important comparative studies on the effects of
different types of drink have shown that there is no difference
between beer, wine, or distilled drink. If consumed in
moderation, the benefits will be the same. Differences as to the effect
on the health are probably associated to the standard of consumption

35
of alcoholic beverages such as, for instance, drinking while you eat.
 As a bar professional, always abide by this rule:

Never, but really, never, give an alcoholic

beverage to someone in a drunken state.

As a bartender, you must be alert to some of the signs that show someone is
beginning to get drunk. Learn to look out for the physical changes in anyone
who orders one drink, then another, and then another...
The most common symptoms include:

✓ heightened facial color, euphoria;

✓ reduced motor coordination and reflexes;
✓ slow, dragged, long drawn-out speech;
✓ tone of voice louder than usual;
✓ double vision;
✓ memory loss;
✓ unstable moods, feeling sick, vomiting;
✓ drowsiness;
✓ and, in more abusive cases, respiratory insufficiency,
coma, and even death.

Heavy drinkers often refer to liver complaints. Do you know why? Because
• YOU WILL FIND
the liver acts as a kind of filter. And like any other filter, at a given moment, it
AN INDICATION may be very dirty and clog up.
A person who regularly indulges in drinking to excess, will inevitably be sub-
ON THE ALCOHOL
ject to health problems. On the other hand, to drink moderately may con-
CONTENT OF tribute to reduce risk of heart disease.
DRINK ON THE

LABEL. PROPORTION OF ALCOHOL IN DRINK

FONTE: GREA – Grupo Interdisciplinar de Estudos do Álcool e Drogas do HC/SP

Each type of drink contains a different amount of alcohol in its composi-

tion. The table below indicates the amount of alcohol content for some of the
drinks more popular to Brazilian taste.

Drink % alcohol Drink % alcohol

Beer 3,5 a 6 Madeira wine 19 a 34

Table wine 10 a 14 Cachaça 38 a 53
Cider 5a6 Whisky 40 a 50
Champagne 10 a 15 Brandy 45 a 48

36 Port wine 20 Vodka 37,5 a 40

It is very difficult to establish a limit in relation to the amount of drink that
a person may ingest before he feels drunk, and depends on various factors.
For instance:

◆ weight and sex;

◆ metabolism;
◆ amount of food ingested before Although alcohol concen-
starting to drink; trates rapidly in the blood-
◆ level of tolerance for alcoholic stream, it takes a long time
beverages; to eliminate. The body will
◆ rate of intake - the faster a person take, on average, one hour
to eliminate one dose of
drinks, the more his body will
alcoholic beverage.
absorb the alcohol.

Once the alcohol is in the

bloodstream, there is no drink that THE LIMIT FOR WOMEN
will interfere with its effects. OF ALCOHOLIC

BEVERAGES IS, BY AND

LARGE, LOWER THAN

THAT FOR MEN. THAT IS

SO BECAUSE THEY HAVE

DRINK AND DRIVING LESS FAT AND LESS

WATER IN THE BODY SO

As a bar professional, you must be alert and try your best to see to it that THAT THE

customers will not drive in a drunken state. In the United States, for instance, CONCENTRATION OF

various cities have extremely strict laws on the subject. If a person drinks ALCOHOL PER LITER OF

overmuch in one particular establishment, and suffers an accident when he BLOOD IS GREATER.

leaves, the bartender may also be regarded as co-responsible together with

the owner. He/she may even lose his license to practice.

Recommend that your boss put up this statement in the back bar:

“Drinking is dangerous. It is
safer for customers to leave in
a taxi or to ask for a lift.”

37
 A considerable number of traffic accidents occur because a driver will con-
sume alcohol in excess before driving. However, incredible as it may seem, a
number of people are unaware of the fact that it is illegal to drive with more
than a modest amount of alcohol in the bloodstream.

In Brazil, by law, the limit of alcohol in the bloodstream of a

A PERSON NEED NOT person who is driving may not exceed 60ml per liter of blood or,
BE COMPLETELY
in other words, 0.06% of alcohol per liter of blood.
DRUNK TO CAUSE A

TRAFFIC ACCIDENT.

DEPENDING ON THE
It is truly impossible to define the exact doses of alcohol that an adult may
CASE, IT TAKES TWO
consume before driving, for, as we have shown previously, each person’s toler-
OR THREE DRINKS TO
ance to alcohol depends on a series of factors.
LOSE INHIBITION,
Normally, if an adult of average weight has a dose of whisky, vodka, or other
FEEL MORE RELAXED
spirit or, as a glass and a half of wine, or one can and a half of beer - approxi-
AND/OR
mately 22.5ml of alcohol, we may state, for sure, that he/she is very close to
COURAGEOUS.
the alcohol limit to be able to drive a car. It is best to stop drinking before
reaching the limit.

in ome remed y to help

Do not believe popula o r h
r saying
What can you do to prevent
someone from drinking and
driving?
i es. So be re ad
Behavior that is harmful in
traffic, precipitated by excessive
intake of alcoholic beverages:

✓ Always have non-alcoholic ✓ excessive speed;

cocktails, soft drinks and mainly
✓ DO NOT ENCOURAGE
water - a great deal of water - at ✓ risky maneuvers;
MIXING ALCOHOLIC hand.
BEVERAGES AND ✓ errors through estimating
COMPETITIONS ✓ Taxi telephone numbers should distances incorrectly;
BETWEEN CLIENTS TO be close to the public telephones
SEE WHO IS CAPABLE
with warnings about the dangers ✓ visual errors with lapses in
of drunken driving. If necessary, steering;
OF DRINKING MORE..
call a taxi for the client.
✓ errors resulting from
✓ To offer something to eat is one undue/delayed reactions.

38
good way to help a client to drink
moderately.
FACING UP TO AWKWARD SITUATIONS

Some recommendations may assist Be alert to what is going on around

you in this task. A good bartender
should face these situations without
generating embarrassment or creat-
ing a stir. It is essential to be dis-
crete, to be helpful and, also, to ren-
der high quality service. All of this
can help you to avoid a tense
you and see to it that the cus-
tomers are satisfied. There are
three things that customers do not
like:
✓to feel they are being ignored;
✓not to be served when it is their
turn;

atmosphere. ✓staff in a bad mood or rude

Never forget that you work as a team. So always ask for help when necessary.
All in all, for any delicate situation, there are measures of a practical nature
that may assist you a great deal, namely:

REMEMBER:
1
THE RULES OF THE BAR
Ask your boss what the house rules are. Every bar has norms, for instance, on opening
hours, on what to do should there be some disturbance, etc.
HOWEVER UNFAIR

2
THE RIGHT ENVIRONMENT
As a bar professional, you should contribute so that the atmosphere in the bar is THE SITUATION MAY
always pleasing. Watch for volume of sound, lighting, the faces of the customers and,
mainly, how your staff is working. Special care must be devoted to cleanliness and hygiene SEEM, THE
of the environment.

CUSTOMER IS

3
WATCH OUT FOR:
Bad language said out loud, forming disorderly groups, irritated customers looking in
one same direction, unexpected silence, or the sound of broken glass. ALWAYS RIGHT.

4
ANTICIPATE THE PROBLEMS
Should a customer, for any reason, not be satisfied with the services rendered:

• Be well-mannered;

• Listen to the complaint, without interrupting the person who is talking;

• Try to understand the point of view of the person who is complaining. You can start

by answering: “I know how much this has upset you...”

• Show you listened to the complaint in earnest;

• If necessary, call the boss;

• Always remember to apologize for what occurred.

39
 Finally, and no less important,

5
SOME OF THE THINGS YOU SHOULD NOT DO:
• Never blame the manager or any member of the team;
• Never try and justify your actions or offer complicated explanations for situations;
• Never lose control.

KNOW WHEN TO SAY “NO”.

• BE ALERT TO
CHANGES IN BEHAVIOR There are some situations in which a bartender must be more diplomatic. For
INDICATIVE THAT instance, in front of customers who are minors or with customers who have
SOMEONE IS DRINKING made a nuisance of themselves through drinking to excess.This is not easy to
TO EXCESS. do and requires diplomacy. How can you refuse to serve more drinks without
causing a conflict?
• A PERSON WHO IS
Always be well-mannered. It is a good idea to begin with:
OVER-REACTING,
“I am sorry, but...”
EXHAUSTED, OR UNDER

STRESS WILL FEEL THE Try and use a reason of a legal nature or of professional responsibility.
EFFECTS OF DRINK For example: “It is against the law to serve drinks to anyone who can-
MORE RAPIDLY. not prove he/she is of age.”

Always end with positive action. For instance:”...but I can call a taxi”;
“... but you can come back tomorrow with you ID card, and there will
be no trouble”;“... can I bring you some coffee...”

BEWARE OF AND IF TEMPERS RUN HIGH?

✦ FINGERS POINTING Many conflicts can be avoided if you can identify some signs of animosity.
✦ GESTICULATING Experienced bartenders know that it is easier to prevent trouble from hap-
HANDS
pening than to try to solve problems later.
✦ CLOSED FISTS
✦ VOICES THAT ARE If this occurs in your bar, watch it:
OVERLY LOUD
✓ Keep calm;
✦ INVASION OF
SOMEBODY’S ✓ Do not lose your patience;
PHYSICAL SPACE

✓ Be understanding;

✓ Ask your boss and colleagues to solve the problem:

40
eam work always produces the best outcome.
At these times, if you must intervene, remember:

✓ TAKE IT EASY: If you start to polish the glasses or initiate any other
activity in a place with problems, your presence may have a calming
influence.

✓ BE DIRECT: It is possible to get around a situation by speaking directly

to the persons involved. This works better if the customers are known
to you. In many cases, it is enough to ask a
question like: “Everything OK here?”

✓ CAREFUL WITH BODY LANGUAGE: Take

care that your behavior and gestures are not
misunderstood as aggressive. Be alert to
your tone of voice and your movements.
And KEEP CALM.

RESPONSIBLE PARTNERSHIPS

The alcoholic beverages industry has proved itself an important

partner in teaching habits in drinking with responsibility. In the
U.S. and in Europe in many bars, we can see posters with
responsible and goodhumored messages.

For instance:
as usual.”
ri n k in a re sp onsible way –
“D
“Never drink and drive
”.

“Class requires you drink in moderation.”

at so?”
a re sp o n si b le way, isn’t th
w to drink in
“You know ho

“As with everything else that’s good, drink vodka with energizers in moderation.”

41
 C O N C L U S ION
And so we are at the end of this handbook. It was compiled with only one
intention in mind, namely, to help you to become one of the best bartenders
in the world. Add your talent to your will to succeed. Could there be a better
recipe? Shake up your future, add a sprig of green for hope, and have fun on
the job! And, finally, the most important recommendation :

ce,
practice, practice, practi an d practice.

This is the only way to become a self-assured successful bar professional.

Don’t forget: practice makes perfect.

Some recommendations that are worth remembering:

✓ Always be the best; do all you can with love and devotion.
✓ Always be well turned out. Your hands and your fingernails are consistently
observed. Make sure they are clean!

✓ Smile and be charming - but without exaggeration.

✓ NEVER ARGUE WITH YOUR CUSTOMERS.
✓ Never turn your back on the customers. The first 10 seconds are decisive for the
impression your bar will make.

✓ Always use a tray to serve with.

✓ Work in silence and always prepare the drinks facing the customers.
✓ Your bar should be spick and span, shining bright.
✓ Everything must be in its place.
✓ Be alert to the customer’s needs.
✓ Use clean glasses and never touch the edge of the glass with your fingers.
✓ Never let the customers wait.
✓ When you prepare the drinks, always use a measuring glass to
determine the amounts.

✓ Help your colleagues at work.

42
BIBLIOGRAPHY

PACHECO, Aristides de Oliveira - Manual do Bar - Série Apontamentos:

Hotelaria. Editora SENAC, São Paulo, 1996.

JUNQUEIRA, L. O Livro de Ouro de Coquetéis, Aperitivos e Bebidas. Rio

de Janeiro,Technoprint, s.d.

The Official Harvard Student Agencies - The Harvard Bartending Course,

third edition, St. Martin’s Griffin Edition, 1999.

Guia do Bartender - Bartenders’ Association, Denmark.

TIPS Training Program - Trainer Supplement, developed by the Health Edu-

cation Foundation of Washington, D.C., 1998.

Bartender Operating Standards - CoBAR, UDV Company Bar and Centre

of Excellence.

DIAGEO - Código de Marketing de Bebidas Alcoólicas.

DIAGEO - Bebidas Alcoólicas: Guia para os Funcionários.

Sites visited:

• Escola Paulista de Medicina - www.epm.br/psico

• Grupo Interdisciplinar de Estudos de Álcool e Drogas (GREA) - www.usp.br/medicina/grea
• www.gettips.com - an important source of information on U.S. legislation on alcoholic beverages
and safe responsible action for bar professionals.
• www.madd.org - site on legislation and safety in relation to alcoholic beverages in the U.S.
• www.bartender.com - site for the U.S. magazine Bartender Magazine.

Edition, production and photolytes:

Proposta Editorial
Rua dos Pinheiros, 20 - 2º andar
CEP 05422-000 - São Paulo - SP
Telephone: (11) 3061-2046

Edition and Graphic Project

Beth Lima
Mtb - 19.254/SP

Research and Reports

Gonçalo Jr.

Diagramming
Adenize Luiza de Oliveira

Ilustrations
Flávio Del Carlo

Photos
Franklin Nolla
UDV File (Photographs of drinks).

43
Tomorrow’s People
Helping People to Work