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| is made by distilling wine made from grapes or from the fermented mash of other fruits. This results in a high alcohol content that ranges from 30% to 60%. Brandy is often served as an after-dinner drink, or added to coffee. It is traditionally served in a balloon glass and served at a temperature about 61°F (this is lower than typical "room temperature" so it may require a slight cooling). |
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| is distilled from the chopped, pressed and fermented hearts of blue agave tequilana plants. It is distilled a second time in a pot still, charcoal filtered and then matured in wooden casks, briefly for the white version, and up to five years for the Oro. The most popular way to serve Tequila is as a shot, with salt and a lime. It is also served in cocktails, such as margaritas. |
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| is liquor made from fermented sugarcane juice or molasses. Rum has generally always been popular because it is mixable, versatile and relatively easy to acquire a taste for. Rum is commonly served as a component of many mixed drinks, but may be enjoyed straight up or on the rocks as well. |
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| Vodka is designed to be tasteless, odorless, and colorless. It is made from grain or potatoes and is distilled near 190 proof then reduced to between 80 and 110 proof. The more times vodka is distilled, the smoother it is. The best vodka is distilled 5 times, the average is 3-4 times, and low cost vodka is distilled 1-2 times. Vodka is a common component of several mixed drinks. It may also be served neat, chilled. |
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| Gin consists of neutral spirits that are either distilled or redistilled with juniper berries and other aromatics (herbs and spices). The spirits used for gin are primarily made from grains (usually wheat or rye). Gin is commonly served in a rocks glass with tonic and a lime wedge or as a component in a number of mixed drinks. |
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| Whiskey/Whisky is distilled from the fermented mash of grain (primarily rye, corn, barley and wheat). It is aged in and receives its distinctive flavor from wooden casks/barrels. Whiskey is produced in a number of countries around the world, but the four major producers are Scotland, Canada, Ireland and the US. Whiskey falls into two categories, straight and blended. |
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| When ordering whiskey, the customer should specify Scotch, Irish, bourbon, Canadian, rye, or a blend. Whiskey is commonly served on the rocks. It may also be served with water or soda, or used in cocktails. |
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| Call & Premium Brand Liquors |
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| Knowing and selling different Call or Premium brand liquors can be a huge money maker for a server. Be knowledgeable about what brands of liquor your establishment carries, so when a customer orders a mixed drink or liquor you can suggest a higher quality, and more expensive, liquor. |
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| Call & Premium Brand Liquors |
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| When a customer orders, you should either ask them if there is a particular brand of liquor they want or suggest a brand to them. For example, if the order is for a Scotch and soda ask "Is there any particular brand of Scotch you would prefer?" or "Would you like to try a Chivas Regal?". Always try and offer a premium brand first. If a customer refuses the brand name liquor, let him know that the drink will use the rail brand instead. |
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| Traditionally, an aperitif is an alcoholic beverage taken before a meal to stimulate the appetite. Partaking in an aperitif is an elegant way to entertain prior to a meal. Especially in fine dinning restaurants, once your customers are seated ask if they would like an aperitif. |
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| Fortified and aromatized wines are commonly used as aperitifs, especially popular are sherry and vermouth. Kir, a mixed drink containing white wine and crème de cassis, is also a popular aperitif. Know what your restaurant offers as aperitifs, so you are prepared when a guest asks you for a suggestion or recommendation. |
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| Aperitifs are clean, crisp drinks that are best served cold, but without ice. |
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Mixed drinks and cocktails are very popular and often enjoyed befor, during and after the meal. A good server should know the main ingredients, the garnish and the glass used for any signature drink(s) the restaurant serves, as well as, for these popular drinks:
Bloody Mary
Gibson
Gimlet
Manhattan
Martini
Margarita
Tom Collins
Vodka (or Gin) & Tonic
Whiskey Sour |
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| As a server you want to be sure to offer your guests an after dinner drink. These drinks tend to have very sweet flavors and are excellent after a meal either on their own or with dessert. Be able to make recommendations or suggestions should the customer ask. |
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| imagePort is a very popular after dinner drinks, as are most fortified wines and other dessert wines. Cream drinks (also called dessert drinks) such as Brandy Alexander, Smith & Kerns, Grasshopper and Mudslide also make good suggestions. Or a good liquor such as brandy, cognac or whiskey is an especially fine way to finish a meal. |
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| Providing good and attentive service at the end of the meal leaves a lasting impression with the guest, which is likely to increase your gratuity and their return to the restaurant. |
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| Beer is one of the most heavily consumed beverages in the world. Many love the taste, and also like the price. Beer can complement the meal and be quite enjoyable with dinner. A good server is able to suggest food and beer pairing or make recommendations at the customers request. |
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| Beer is an alcoholic beverage produced through the fermentation of barley, hops, water, and yeast. There are many styles of beer which can be broken down into two classes: lagers and ales. Lagers tend towards crisp, clean and fresh flavors and aromas, while ales tend towards hearty, complex and rich flavors and aromas. |
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| Regardless of whether the beer is poured from a tap or bottle, the same procedure is used. |
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| First, hold the glass at a 45° angle one inch below the bottle opening or tap and start to pour. When the glass is about half full straighten up the glass so the beer pours right down the middle of the glass. Stop pouring once the foam head rises a little above the rim of the glass. The longer the beer is poured straight down the middle of the glass the larger the foam head will get, ideally the head should be between 1/2 and 1 inch. When pouring from a bottle, leave the bottle with the customer if there is still beer remaining in the bottle; remove the bottle if it is empty. |
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| Fortified wines, such as port, cream drinks, such as Brandy Alexander, Smith & Kerns, Grasshopper and Mudslide, and liquors, such as brandy, cognac and whiskey, are all popular ____. |
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| _____ is made by distilling wine made from grapes or from the fermented mash of other fruits. |
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| A _____ is a mixed drink in which at least one of the ingredients is liquor. |
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| During the distillation process, fermented liquid is heated, vaporizing the alcohol which is _____. |
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| collected and condensed back into liquid form. |
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| A ___-ounce bottle of 5% beer is equivalent to a __-ounce glass of 12% wine or a ___ ounces straight shot of 80 proof liquor. |
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| The longer the beer is poured into a glass held at a 45 degree angle, the larger the foam head will get. True or False? |
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| False, it is pouring the beer straight down the middle of the glass that increase the volume of the foam head. |
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| An ____ is a clean, crisp alcoholic beverage taken before a meal to stimulate the appetite. |
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| _____ is an alcoholic beverage produced through the fermentation of barley, hops, water, and yeast. |
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| _____ consists of neutral spirits that are either distilled or re-distilled with juniper berries and other aromatics |
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| _____ is distilled from the fermented mash of grain. |
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| The spelling variation of whiskey tends to be geographical, America and Ireland prefer _____, while Canada, Scotland and most other countries, prefer _____. |
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| ____ is liquor made from fermented sugarcane juice or molasses. |
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| _____ is distilled from the chopped, pressed and fermented hearts of blue agave tequilana plants. |
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| A server, and the establishment, can be held liable for harm that intoxicated and/or minor customers cause to themselves and others if the _____. |
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| server served the customer alcohol |
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| A server should know the _____ used for any signature drink(s) the restaurant serves, as well as, for these popular drinks: Bloody Mary, Gibson, Gimlet, Manhattan, Martini, Margarita, Tom Collins, Vodka (or Gin) & Tonic and Whiskey Sour. |
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| the main ingredients, the garnish and the glass used |
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| _____ is made from grain or potatoes and is distilled near 190 proof then reduced to between 80 and 110 proof. |
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Definition
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| general description of aperitifs and a few drink suggestions |
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Definition
Fortified and aromatized wines are commonly used as aperitifs, especially popular are sherry and vermouth. Kir, a mixed drink containing white wine and crème de cassis, is also a popular aperitif. Know what your restaurant offers as aperitifs, so you are prepared when a guest asks you for a suggestion or recommendation.
Aperitifs are clean, crisp drinks that are best served cold, but without ice. |
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| alcohol equivalencies for beer, wine and a shot |
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12-ounce bottle of 5% beer
5-ounce glass of 12% wine, and
Straight shot of 1.5 ounces of 80 proof liquor |
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| proper forms of id when carding for drinking |
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A valid driver's license or non-driver identification card with a photo issued by any state or foreign jurisdiction
A valid passport or passport card
A valid United States military identification card |
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| How is beer given to the customers |
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| Ask before bringing refills for the customer. Refills on draft beers are brought to the customer in a new glass. Bottled beer refills vary by establishment, in some only a new bottle is brought to the customer while in others a new bottle and glass are brought |
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