Etiquette and Introduction

The course content is the A to Z of bar etiquette, equipment, alcohols, preparation and service. Bar etiquette and everything surrounding etiquette in the hospitality industry is of utmost importance. Imperative to know which tools to work with and more specifically how to professionally use each bar tool. Better your bar culture and increase the speed in which you prepare your cocktails by knowing which and how to use the appropriate professional bar equipment that is available on the American, European and international markets.

Our professional trainers will go in detail regarding bar terms, bar equipments such a speed racks, muddlers, jiggers, swizzle sticks, graters, straws, corkscrew openers (limonadiers) shakers, napkins, pics. We’re going to have in-depth discussions on the importance of ice and the importance of garnishes and decorations. We’re going to move into mixers and condiments, non-alcoholized basic materials such as bar mix and juices.

The important section of this package will include the glasswares. The basics of cleaning, storing and handling. How proper glassware is used in recipes such as classic cocktails, exotic cocktails, basic shooters, layered shooters, wines, champagnes, café flambés, beers, decanters, snifters, old fashioned, shot, sours, sherries, collins, aperitifs and digestifs.

Etiquette and Introduction

  • INTRODUCTION
  • THE BAR AND BAR TERMS
  • THE IMPORTANCE OF ICE
  • GARNISHES AND DECORATIONS
  • POURING STANDARDS
  • WORK ETHICS
  • BAR EQUIPMENT
  • MIXERS
  • NON ALCOHOLIZED BASIC MATERIALS
  • GLASSWARE