BEVERAGE SERVICE BASICS

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BEVERAGE SERVICE BASICS
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TYPES OF BEVERAGE SERVICE

• TABLE
• TEA
• COFFEE
• WATER
• CHAMPAGNE

• BAR
• PREMIUM
• STANDARD

TIMING IS ESSENTIAL WITH TABLE BEVERAGE SERVICE.
EXPLAIN WHY..
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BAR SERVICE

• STANDARD
• BASIC ALCOHOL
• SODAS/JUICES/MIX
• GARNISHES

• PREMIUM
• VODKA BARS
• MARTINI BARS
• MOJITO BARS
• FLAMING DRINKS
• THEME DRINKS

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BASIC BAR ITEMS/EQUIPMENT

• LIQUOR
• WINE/BEER
• JUICE/MIX
• SODA

• GARNISHES
• GLASSES
• TOOLS
• ICE

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BAR SERVICE PAYMENT OPTIONS

• CASH BAR
• GUESTS PAY BAR FOR DRINKS (VOUCHERS)
• REDUCED INVENTORY
• TIP CUPS ARE CUSTOMARY
• OPEN BAR
• GUESTS BEVERAGES ARE PRE-PAID
• INCREASED INVENTORY
• TIP CUPS ARE TYPICALLY NOT PERMITTED
• CONSUMPTION
• CLIENT IS CHARGED BASED ON GUEST ORDERS
• BILL IS SETTLED AT THE CLOSING OF EVENT

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PORTION CONTROL

• FIT BOTTLES WITH PROPER SPOUTS.
• USING PORTIONING TOOLS FOR ACCURACY TO RETAIN
  PROFIT
• SERVINGS
• WINE PORTION 4-5 OZ.
• SPIRITS 1.5 OZ.

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ESTIMATING CONSUMPTION

• DIFFICULT TASK, BUT INVENTORY DOES NOT SPOIL
• BASIC RULES OF THUMB
• 2 DRINKS/HR
• MORE DRINKS AT AN OPEN BAR
• MORE IN WARMER MONTHS
• MORE DURING EVENING/WEEKEND EVENTS
• MORE AT SOCIAL VS. CORPORATE EVENTS
• MORE WITH FREE POUR VS. MEASURED
• POPULAR LIQUORS
• GIN, VODKA, SCOTCH
• RATIO
• 1 BARTENDER FOR 50 GUESTS

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INVENTORY CONTROL

• ALCOHOLIC BEVERAGES ARE THE MOST LUCRATIVE ITEM
  ON MENU
• USE CONTROL SYSTEM TO DETER THEFT
• USE A WORKSHEET WITH STARTING AND ENDING
  INVENTORIES/BOTTLE COUNTS
• RETAIN EMPTY BOTTLES
• CLIENT RECEIVES REMAINING BOTTLES OR IS CHARGED
  ACCORDINGLY

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SET-UP

• COCKTAIL AREA
• MIXED DRINKS FOR GUESTS
• SERVICE BAR
• FOR SERVERS TO PICK UP DRINKS
• SERVICE AREA
• GLASSWARE, BEER, WINE, JUICES

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THINGS TO KEEP IN MIND

• LEGAL ISSUES-AGE. LIMIT
• FIRST IMPRESSIONS
• SUPPORT
• DISPLAYS
• CLEANLINESS
• CHILLING PREP
• SERVING FUTURE CLIENTS
• WHAT ELSE WOULD YOU CONSIDER WHEN PLANNING
  BEVERAGE SERVICE?