Pour Man's Friend: A Guide and Reference for Bar Personnel - Softcover

Burton, John C.

Softcover

ISBN 10: 0962462500 ISBN 13: 9780962462504

Publisher: Apertifs Pub, 1990

Synopsis

Synopsis Comprehensive guide to bartending. Practical training and reference for professional bartenders, beverage managers, restaurateurs, as well as at-home hosts wishing to prepare cocktails with confidence and professionalism. 400+ recipes for traditional cocktails, specialty and non-alcoholic drinks. Book Description Clear and readable, POUR MAN'S FRIEND: A Guide and Reference for Bar Personnel covers every aspect of bartending for people who want to mix and serve drinks with a professional touch. Intended as a textbook for professional bartenders, the book also serves the novice or amateur who wishes to offer guests properly-prepared cocktails. A handy and thorough reference for ways to achieve top industry standards. Includes current regulations and guidelines for responsible alcohol service. Presents techniques and procedures. Specific sections of the book describe the procedures for pouring, mixing and serving particular drinks, preparing condiments attractively, using glassware, and use of ice and mixes. Sixty line drawings illustrate the proper glassware traditionally used for drinks, the tools of a professional bartender, bar set-ups and condiment preparation. The recipe section contains ingredient lists and instructions for over 400 traditional cocktails, specialty drinks

, and non-alcoholic drinks.

About this title

About the Author

About the Author

John C. Burton is a bar management consultant and owner/instructor of a state-licensed bartenders' school in northern California. He has been training bartenders since 1979 at his successful Bartenders' School of Santa Rosa. For many years he also concurrently operated his own beverage service catering business. His written articles on beverage service professionalism and profit appear in numerous industry publications.

Burton is an acknowledged authority on the Grace Brothers Brewery of Santa Rosa, California (1897-1966), and an avid collector of old beer memorabilia and bottles.

Excerpt. © Reprinted by permission. All rights reserved.

On the LEGAL RESPONSIBILITIES of alcohol service: "Today, more than ever in the history of the alcoholic beverage service industry, we are faced with the need for constant vigilance in our operation. The reoccurring threat of dram shop liability through third party legislation, the presence of alcoholic beverage control agency "sting" operations, soaring liability insurance rates and community focus on the issue of drunk driving, force all servers of alcoholic beverages, employers and employees alike, to be more aware of alcohol control laws and the issues related to responsible alcohol service."

On one essential of RESPONSIBLE ALCOHOL SERVICE: "Among the many alcohol service regulations that address beverage service operations, the most commonly publicized violation is the service of alcohol to minors. It is the bartender's responsibility to develop and apply a consistent procedure for verifying a customer's age to insure that the house (employer) policies for verification are followed."

On POURING: "Pouring is the primary skill a bartender must possess. It is a skill that requires eye-hand coordination and can only be developed by practice. The way a bartender pours can represent financial success or failure for the house. The three pouring techniques a bartender should know are free pouring, measured shot glass pouring and automated pouring. Each house has its own preferred choice of method, so it's important to be skilled in all techniques."

On RECIPES: "...Any recipe is only a guide for you to use to determine the ratio of alcohol to mix and other flavorings that are necessary to prepare the drink.

In many of these recipes, the option for primary alcohol used is given as either Bourbon or Blended Whiskey. The two alcohols are interchangeable, depending upon geographical area. Blends, or Blended Whiskies , are predominately used on the east coast; Bourbon is most often used on the west coast."

On STARTING OUT YOUR JOB ON THE RIGHT FOOT: "Before starting your new job as a bartender, it is important to familiarize yourself with all house policies and procedures. While many operations will have this information in writing, others are less formal and review their policies and procedures verbally... This chapter will help prepare you to meet employee expectations that are common in the industry."

Edition details

• Publisher: Apertifs Pub
• Publication date: 1990
• Language: English
• ISBN 10: 0962462500
• ISBN 13: 9780962462504
• Binding: Paperback
• Number of pages: 247