Published on December 1, 2016
1. Tangerine Bartender Training
2. Tangerine Bartender Training Tangerine Mojito Montecristo Rum Fresh Lime Juice Rock Candy Sugar Tangerine Slices Fresh Mint Leaves 1 Add Lime juice, Mint, Tangerines, & Rock candy syrup 2 Add Ice, rum & top with soda 3 Garnish with Tangerine slice Highball Glass Tangerine Drop Skyy Citrus Triple Sec OJ (or Tangerine juice) Spl Sour 1 Served chilled in a martini glass 2 Garnish with tangerine slices Martini Glass Sugar Rim Tangerine Crush Stoli Ohranj Amaretto Tangerine puree 1 Shake with Tangerine slices pour into Highball glass Top with Sprite 2 Garnish with Tangerine wedge Highball Glass Tangerine Dream Stoli Vanila Triple Sec White Cream DeCacao OJ Cream 3 Shake with ice & strain 4 Garnish with Tangerine Martini Glass
3. Tangerine Bartender Training Tangerine Ten Tanqueray 10 Peach Schnapps Tangerine Puree Sour Mix 1 Shake with ice & strain 2 Garnish with Tangerine Martini Glass Tangerine Tea Skyy Citrus Gin Rum Triple Sec OJ (or Tangerine juice) 1 Pour ingredients into tin, shake, & pour over ice 2 Top with Sprite 3 Garnish with Tangerine Collins Glass Tangerine Margarita Silver Tequila Triple Sec Fresh Sour or Finest Call Margarita Mix OJ (or Tangerine juice) Fresh Lime juice 1 Pour all ingredients into tin with ice, shake, & strain over fresh ice 2 Garnish with lime and Tangerine Collins Glass Tangerine Cosmo Grey Goose L’Orange Triple Sec Fresh Lime Juice Spl OJ (or Tangerine juice) Spl White Cranberry Juice 5 Shake with ice & strain 6 Garnish with Tangerine Martini Glass
4. Tangerine Bartender Training Opening Procedure and Duties Early bartender is responsible for preparing their entire bar for business while also providing guest service until the full staff arrives. The following duties are listed in an order which should prove helpful for those new to opening shifts. • Log onto your drawer and set up your bank. • Uncover bottles and make a list of bottles that are missing. SET UP WELL: • STRAW/NAPKIN CADDIES FULL AND 1 AT EACH WELL. • FRUIT TRAYS FILLED (*NOTE THAT IN THE SUMMER ONLY PUT OUT 1 FRUIT TRAY & THE REST IN COOLER UNTIL NEEDED. IT SEEMS TO BE A LITTLE DRY IN THE DESERT*) • CHECK TO MAKE SURE EACH STATION HAS: • 3 LARGE SHAKER TINS • 2 STRAINERS • 1 PLASTIC MUDDLER • 1 ICE SCOOP • 1 CUP OF PICKS FOR FRUIT • SPILL MATS IN PLACE • PLASTIC CUPS STOCKED: • 2 SLEVES OF 12 OZ. • 1 SLEVE OF 9 OZ. • EACH WELL HAS 12 MARTINI GLASSES • (*CLEANED & WIPED*) • PROPERLY PAR/STOCK THE REACH-DOWN COOLERS FOR WINE, CHAMPAGNE, JAGER, PATRON, HALF & HALF, MINT LEAVES, BLOODY MARY MIX, OTHER LIQUEURS, ETC. • CORK SEVERAL BOTTLES OF CHARD. AT EACH END OF BAR AND MAKE SURE THERE IS ONLY ONE CAB AND ONE MERLOT OPENED AND COUPLE BACK UP NOT CORKED. ONE CHAMPAGNE BY THE GLASS IS CORKED AND 3 BACK UP. • STOCK DRAWER UNDER EACH REGISTER • 2 BACK UP ROLLS OF THERMAL PAPER • 1 BOX OF PAPER CLIPS • ENOUGH STAPLES • EXTRA PENS • BILL MARKER FOR BIG BILLS • STAPLER AT EACH STATION • SET UP WINE/CHAMPAGNE STATIONS • 12 CLEAN WIPED WINE GLASSES • 6 CHAMPAGNE GLASSES
5. Tangerine Bartender Training OUTSIDE SPECIAL INSTRUCTIONS: • STOCK FROZEN SPECIALTY GLASSWARE WITH LARGE STRAWS STOCKED. • MAKE SURE DISPLAY SHELVES ARE ORGANIZED AND STOCKED. • CHECK DISHWASHER TO INSURE CHEMICALS ARE AT PROPER LEVEL AND DISHWASHER IS PROPERLY FUNCTIONING. • STER-BAC BLUE SANITIZER BUCKETS ARE AT EACH CORNER OF BAR WITH 1 CAP FULL OF STER-BAC CHEMICAL PER GAL. OF H2O. • GET EXTRA BAR RAGS PUTTING 2 IN STER-BAC BLUE BUCKET FOR CLEANING BAR AND REST DRY FOLDED AND LOCATED AT EACH WELL. • MAKE A MAINTENANCE CHECK AND INFORM MANG. ON DUTY OF ANY PROBLEMS. o (*EXAMPLE: SINK IS BACKING UP*) • CHECK WEEKLY CLEANING SCHEDULE AND MAKE SURE YOU FOLLOW THAT DAYS RESPONSIBILITY. THIS IS VARY IMPORTANT TO ENSURE WE KEEP AN “A” RATING WHEN THE 9PM SHIFT BEGINS, BOTH BARS SHOULD BE COMPLETELY STOCKED AND READY FOR HIGH-VOLUME SHIFT. IF YOU CANNOT SET YOUR BAR UP FOR SUCCESS WHILE WORKING EARLY SHIFT, YOU ARE NOT MEETING YOUR BASIC JOB DESCRIPTION AS BARTENDER AND MAY BE DISCIPLINED ACCORDINGLY BY MANAGEMENT UP TO AND INCLUDING TERMINATION. I ________________________________ AGREE TO FOLLOW THE OPENING PROCEDURES AND DUTIES AND UNDERSTAND THAT IF I DON’T COMPLY TO THE STANDARDS THAT ARE SET FORTH IN THIS DOCUMENT I MAY BE DISCIPLINED BY MANAGEMENT UP TO AND INCLUDING TERMINATION: .___________________________ (*SIGNATURE*)
6. Tangerine Bartender Training TANGERINE CLOSING PROCEDURES 1. The closing bartenders are responsible for cleaning and restocking the bar after their shift no matter how long it takes so that it is health-code compliant and ready for the opening bartender. Following are the duties of each bartender, before leaving the bar to count their drop or tips. • No bartender is to leave the property without being checked out by one of the bar supervisors or the manager on duty. Failure to comply with this policy will result in immediate suspension/loss of shift. • Bartenders are to clean, wipe, and dry all stainless in their entire station including all bottles, tools, dri deck & all other surfaces including cooler doors and bar tops. • Bartenders are to use a clean wet towel (preferably hot water) to thoroughly clean their station and a dry towel to wipe dry. • Cleaning also includes under bar tops, backsides of detachable wells/jockey boxes, and other hard to reach surfaces in each station. • All bottles are to be capped with plastic cups after being thoroughly wiped including the pour spout (all spouts are to be free of sticky residue). • All reach downs are to be cleaned out and restocked BY THE BARTENDERS. • All bottles are to find their home and missing bottles replaced, no extra bottles are to be left on bar without first trying to marry then place in liquor room capped. THERE IS NO REASON FOR EXTRA BOTTLES TO BE OPENED THROUGH THE NIGHT IF EVERYTHING FINDS ITS WAY BACK TO ITS PROPER HOME. DON’T BE LAZY!!! • If a product is 86, take an acrylic pint or highball glass and place it upside down on the bottle to flag that spot so we know it is missing. • The inside and outside of all cooler door should be wiped and all gaskets free of bacteria. • All cabinets and drawers under register cleaned and organized. • CHECK WEEKLY CLEANING SCHEDULE TO SEE THAT NIGHTS DUTIES AND FOLLOW ACCORDINGLY. • HAVE MANAGER OR BAR SUPERVISER WALK YOUR STATION. I___________________________UNDERSTAND AND AGREE TO FOLLOW THE CLOSING PROCEDURES OF TANGERINE NIGHTCLUB & UNDERSTAND THAT IF I DON’T COMPLY TO THE STANDARD THAT IS SET FORTH IN THIS DOCUMENT I MAY BE DISCIPLINED BY MANAGEMENT UP TO AND INCLUDING TERMINATION
7. Tangerine Bartender Training Introduction • TONY ROSSI: 407-923-3603 • PRESTON RIDEOUT 702-806-2133 • If you have any questions about anything behind the bar. • Training schedule – things we will go over in these two days: o Tools for the bar o Setting up your bar o Working the bar § Terms § Simple Rules to be efficient § Making drinks o Recipes o Pouring o Cash handling • What we expect at Tangerine o Provides Fast Friendly service o Do your best o Have a sense of urgency when needed § Know when to turn it up to the next gear o Ask questions (during training or behind the bar, don’t be afraid to ask) § You can’t learn if you don’t ask § Offer your suggestions (we learn new stuff every day) o Open up for any questions before we get started Tools • You need to bring • Bottle opener • Wine Key • Lighter • Cigar Cutter • Pens (May be provided) • Bar Tools • Tins • Shaker Glass • Cheater Tins • Muddlers • Hawthorn Strainers • Jiggers • Pourspouts 1. Bar Set-up • Efficiency is key to being a fast bartender • Set up the same every time o This will help you to know if you are missing anything. o Be sure to inspect your bar when you come on shift so that you don’t find out in the middle of your shift you are out of something. • Know where everything is behind the bar. • Put everything back to its proper place when you finish using it. • Make mental notes of the way the bar is set up and make necessary adjustments. (If you find yourself repeatedly using something that is at the
8. Tangerine Bartender Training other end of the bar, maybe find a place closer to stock another) • Zone Bartending o Work within your space. If everybody covers a designated area on the bar the bar runs efficiently. Once you start crossing over each other things can get chaotic. 2. Recipes / MIXOLOGY • Standards o Everyone should know without hesitation • Specialty o Everyone should know without hesitation • Master Recipe List o One for each well • Pricing o Prices are broken into five categories § Well = $8.00 § Call = $9.00 § Premium = $10.00 § Super Premium = $11.00 § Deluxe =$12.00 § Special (to each Liquor) § Double = +$3.00 § Martini (3 oz. Pour) • Well = $11.00 • Call = $12.00 • Premium = $13.00 • Super Premium = $14.00 o Deluxe = $15.00 o Multiple liquor drinks are priced according to the most expensive liquor within the recipe regardless of the amount. § Example – Margarita would be a WELL because Triple Sec is the most expensive liquor, but a 3. Working the Bar • Bar Terms • Neat – Straight up, no ice, room temperature (Out of the bottle into the glass) • UP – No ice – Generally Chilled (some people don’t know, so if they ask for a brown liquor, they probably mean neat) • Rocks – Served over ice • Over – Served over ice • Back – Short serving of a mixer to go with a drink on the rocks or a shot or martini (no charge) • Muddle – Crush or smash together ingredients in a glass, to extract natural oils of fruit, before mixing drink on top.
9. Tangerine Bartender Training • Lemonade (from a British guest) – Sprite • Build – Style of drink making where you pour ingredients in glass without shaking or mixing up ingredients • Rolling – Style of drink making where ingredients are poured then mixed by pouring from the glass to the tin and back or tin to tin. • Layering – Pouring ingredients into a glass slowly, heavier liquors first then lighter liquors. Lighter liquor will sit (Layer) on top of heavier liquor. This can be made easier using a bar spoon or a cherry • Dry (When referring to a martini) – Less, if any, Vermouth • Perfect – Both sweet & dry vermouth • Splash – If someone orders a whiskey, bourbon or scotch they want a splash of water • Dirty – Add Olive Juice • Muddy – Very dirty • Simple rules to working efficiently behind the bar • Keep your head • We are going to get very busy, especially when we open. • This is your bar, don’t let them intimidate you, don’t get overwhelmed. • All you can do is your best. • Think one step ahead • If you know your next move, you won’t have moments when you aren’t doing anything. • Know your bar • When you need something, finding it should be a reaction, not a thought. If you need to search for something, you are wasting valuable times. • Remember, the more you pour the more you score, basically the more drinks you can serve, the more money everyone is going to make. • Move efficiently • USE TWO HANDS • Don’t be one-armed bandits behind the bar. No dead hands always use two hands. • Don’t use wasted moves. • If you have to go to the back bar for an order for two things, get them both at the same time, don’t go twice. • Move safely ( We are going to have a lot of people behind the bar, this is very important • When moving behind a fellow bartender, let them know you are there. This will eliminate accidents. This can be done by either: • Saying BEHIND, loud enough for them to hear you. • TAPPING them lightly on the back to show them you are there. • Bar Eyes & Ears • Be observant to the guests at the bar. If you are busy, just making eye contact with a guest to signify you know they are there will help to appease that person until you do get to them. It will also help you know who at the bar needs drinks.
10. Tangerine Bartender Training • Clean as you go • Clean the bar as you work. When you greet the guest at the bar, clean up the area they are in. • Clean & reset your tools (tins) as you go. • Empty ashtrays as you go. Never more than two butts. • Taking orders • Try to get the whole order at once (Sometimes harder than it sounds, many people order one at a time) • Once you get order, ice up all tins or glassware at once. o This will not only be faster, but will help you remember the bigger orders. • Add total of the order in your head as you go. Even if you can not be exact, even an over estimate will help you get the transaction over faster than going to the register, ringing it up, then going back to the guest and quoting them the price. • Drink Making • First thing in making a quality drink is the ICE. o Glasses should be packed full to the top. o We have a standard pour, that doesn’t change because there is less ice. So, less ice means more mix, thus weaker tasting drink. Also less ice means the drink will not be as cold, again resulting in quicker meltdown. • All multiple liquor drinks that are served in a Collins glass are to be shaken. o LIT type drinks should be shaken with liquor and juice then topped with soda. 2. Pouring • Tangerine House Pours • Standard pour - 1 ¼ ounce (Vodka / Tonic, Rum / Coke, etc …) • Straight pour - 1 ½ ounce (Shot of Jager, Jack on the Rocks , Cognac) • Martini pour – 3 ounces • Up charge (Listed above under pricing) • Double – ¾ ounce • Up charge ($3.00) • Multiple liquor pours are maximum of 2 ounces • Using this method of counting you pour any amount beginning at ¼ of an ounce up to any amount accurately. • Each ¼ of an ounce = 1 count • ¼ ounce = 1 count • ½ ounce = 2 count • ¾ ounce = 3 count • 1 ounce = 4 count • 1 ¼ ounce = 5 count • 1 ½ ounce = 6 count
11. Tangerine Bartender Training • 2 ounces = 8 count • 3 ounces = 12 count • How to count • Establish your own method of counting. • Several ways, whatever works best for you is the right way as long as it is consistent. The only way to be consistent is to practice. HEALTH INSPECTION CHECKLIST 1. Check for soap and hand towels. 2. Ster-bac-blue buckets at each end of bar with any used bar rags in them. Ratio is 1 cap full of blue to 1 gal. H2O. 3. Test strips for ster-bac-blue at each bar. 4. Check gun holsters for cleanliness. These should be soaked every day. 5. Check drain cups for proper drainage. 6. The only thing allowed in the ice well after the ice has been filled is an ice scoop with the handle pointing out of the ice. 7. Trash cans must be near a hand sink. 8. Nothing in hand sink. Every straw is a violation. Each hand sink must be stock with hand soap and towels. 9. Report fruit flies. This area will need a thorough cleaning. 10.Check for proper rotation of products. 11.No towels in cooler or refrigerator. 12.Each cooler must have a thermometer, reading correct temp.. 13.Never store chemicals or personal grooming items among consumable products. 14.No pen, money, credit cards, paper clips, etc. stored in same glassware served to guest. 15.Fruit kept in proper containers and covered at all times. 16.Condensation in cooler must be wiped out. 17.Glassware must be on matting when drying and stored. No stacking of glassware except when using tray divider. 18.Nothing stored in ice bin after ice has been burned and wiped down. 19.Date dots are to be used on all cut fruit containers, juices, and dairy. 20.All ice scoops are to be stored in a clean bucket.