Bartending Inside-Out: The Guide to Profession, Profit & Fun (Bartending Inside-Out: The Guide to Profession, Profit, & Fun)

✍ Scribed by Lori Marcus

• Publisher: Cadillac Press
• Year: 2008
• Tongue: English
• Leaves: 162
• Edition: 3rd
• Category: Library

✦ Synopsis

This concise reference offers those who have chosen bartending as their primary profession—as well as those who bartend part-time—the tools to achieve success. In addition to teaching the basics—how to pour; the differences between the vast array of gins, scotches, tequilas, and vodkas; how beer, wine, and spirits are made; and which glassware to use for each beverage—the guide provides critical information on the nuts and bolts of customer service, checking IDs, dealing with intoxicated customers, tipping, and inspiring a bar crew to work as a team. Including a glossary of common bar terms and recipes for more than 125 cocktails this third edition features updates in bartending practices and expanded coverage of the myriad tequilas, beers, and ales in vogue.

✦ Table of Contents

Warning/Disclaimer......Page 5
Contents......Page 6
Introduction......Page 8
Learning To Bartend......Page 10
Pouring techniques......Page 11
Layering drinks......Page 17
Making Drinks......Page 20
Cocktail shakers, when to shake or stir......Page 21
Chilled Drinks/Preparing glasses for service......Page 22
You call it......Page 23
Fermentation and Distillation......Page 24
Spirits......Page 28
Brandy......Page 29
Gin......Page 30
Tequila/Mezcal......Page 31
Vodka......Page 33
Whiskies......Page 34
Other spirits, liqueurs and cordials
......Page 39
Beer......Page 42
Types of beer......Page 43
How beer is made......Page 45
Draft beer......Page 47
Pouring hints......Page 48
How a keg works......Page 49
What is CO2 ?......Page 51
Wine......Page 54
Types of wine......Page 55
Glassware......Page 62
Ice......Page 68
Drink Garnishes......Page 70
Making Your Bar Work......Page 76
Teamwork......Page 77
Bar set up......Page 78
Keeping a happy and healthy bar......Page 79
Bartending do’s and don’ts......Page 80
Streamlining service......Page 82
Working a service bar......Page 83
Customer Service......Page 86
Bar comps......Page 87
Is the customer always right?......Page 88
Cash Handling......Page 90
Tips......Page 94
Responsible Service......Page 100
Dealing with intoxicated customers......Page 102
Checking I.D.’s......Page 105
Protecting your establishment......Page 107
Other Helpful Hints......Page 110
Hangover helpers
......Page 111
Toasts from around the world......Page 112
Metric conversions......Page 113
Bar tools......Page 114
Glossary Of Terms And Definitions......Page 116
Recipes......Page 122
Index......Page 150