BARTENDING

BERNADETTE C. BEGORNIA, LPT, MBA

Instructor
OVERVIEW
The Hospitality and Tourism
Industry has been one of the
largest and fastest growing
industries in the world. It
contributes greatly to global
economic development.
Considered as one large industry
that is classified into four (4)
sectors: (1) food and beverage
services, (2) lodging services, (3)
recreation services, and (4) travel-
related (tourism) services.
OVERVIEW
The food and beverage service sector can be categorized as follows:

1. Restaurant Establishment. Fast-food, Coffee Shops, Specialty Restaurants, Family

Restaurants, cafeterias and full services restaurants (fine dining ones)
2. Travel Food Service. Food operations in hotels and motels, roadside service to automobile
travellers and all food service on planes, trains and ships
3. Institutional Food Service. Companies, hospitals, nursing homes

These food establishments are composed of dining, kitchen and bar areas. Dining area is where
the guests are welcomed, seated and served food or beverages. The food is being prepared and
cooked in the kitchen area. While, the bar area is where alcoholic/non-alcoholic beverages are
prepared and served to the guests.

Bar can be a commercial establishment or an area. It’s service operation can be manned by a
single person depends on the size of the establishment or area. The main personnel in the bar is
a bartender.
INTRODUCTION TO BARTENDING

WHAT IS BARTENDING?
Bartending is the art of mixing wines and
spirits, drinks, and beverages.

A bar serves alcoholic beverages, such as

beer, wine, liquor, and other beverages. They
also sell snack food such as crisp or peanuts
for consumption on premises.
About

HISTORY OF
BARTENDING
ANCIENT TIMES
Traces of bartending can be found back in ancient Greek, Roman and Asian societies
working in what were called "public drinking houses". Most of the bartenders in that time
brewed their own drinks and were alehouse owners or innkeepers.
ASIA 4 BC ERA

Sura is a strong distilled alcoholic

beverage. It is referred to as an
anesthetic by Sushruta (a surgeon in
India, around 4 BCE) before the advent
of surgical operation. Other ancient
medical authorities also mention it;
Charaka referred to making a woman
with a miscarriage senseless to pain by
administering alcoholic drinks like Sura,
Sidhu, Arishta, Madhu, Madira or Asava.
100-44BC
Bartending began as a trade thousands of years ago. Historical accounts from the
time of Julius Caesar show that inns situated along the major transportations routes
served wine and provisions to travelers.
1100S
The Brazen Head is Dublin’s oldest pub. They claim it going back to the 1198, but
historians, say the earliest mention of their license to sell booze is 1668.
WESTERN EUROPE

Bartenders were part of the elitist

groups in France, England, Germany
and Ireland around the 15th century.
Bartending was considered to be one
of the wealthiest trades at the time.
By the 15th century, bartenders
throughout Europe were primarily
known as innkeepers, and these
professionals typically produced their
own spirits and ales.
1700S

License allowing Stephen Reed to

operate a public house and sell
liquor, 1786. Most early taverns
and public houses in Western
Pennsylvania were located along
the region’s sparse major
roadways. This house was located
on the Great Road to Fort Pitt at
Nine Mile Run in Mount Pleasant
Township, Westmoreland County.
At the time, Pittsburgh itself had
little more than1,500 people.
PRE-PROHIBITION (1830S)
The bartending profession traveled
over to the New World from
Western Europe. The Pioneer Inn
and Tavern Law was passed by the
United States Congress in 1832,
allowing inns and saloons to serve
alcohol to patriots not leasing a
room. In the late 19th and early
20th century, bars went from being
seedy spots hidden in alleyways to
popular gathering spots.
Bartenders began dressing up to
work and following set recipes.
JERRY THOMAS (OCTOBER 30, 1830–DECEMBER 15, 1885)
Jeremiah "Jerry" P. Thomas was an American bartender who owned and operated saloons in New York
City. Because of his pioneering work in popularizing cocktails across the United States as well, he is
considered "The Father of American Mixology’. In addition to writing the seminal work on cocktails, Bar-
Tender's Guide, Thomas displayed creativity and showmanship while preparing drinks and established the
image of the bartender as a creative professional. As such, he was often nicknamed "Professor" Jerry
Thomas’.
COLOURED BARTENDERS (1890S)
Black bartenders, prohibited from
going into white saloons, founded
the exclusive “Colored Mixologists
Club" in 1898. Black bartending in
white saloons remained
uncommon. In 1893, a black waiter
was promoted to bartender at the
Atlas Hotel in Cincinnati. The
decision caused fury among the
bar's white clientele, who boycotted
the hotel. Louis Deck, black waiter,
was eventually fired an the hotel
shut down
WOMAN BARTENDERS (1895)
Women, meanwhile, barely worked as bartenders. A rudimentary census in
1895 found just 147 women working as bartenders, compared to nearly
56,000 men.
PROHIBITION (1919)
In 1919, mostly under pressure from the
temperance movement and its political
allies, the United States ratified the 18th
Amendment in which the manufacture,
transportation and sale of alcohol was
prohibited. This put a temporary halt to the
bartending profession. After the rise of the
cocktail in the early 20th century,
Americans were faced with prohibition laws
from the Federal government. However,
bartending culture remained alive
throughout prohibition. Working in under
ground speakeasies, bartenders continued
to provide their patrons with delicious
cocktails. In fact, familiar cocktails, such as
the gin and tonic, were invented during the
Prohibition Era
PROHIBITION
Prohibition in the United States made the bartending culture stronger than ever before in history and
gave bartenders an aura of mystery and power. Gangsters in the mob-owned social clubs and
bartenders were well-paid for supplying them with the illegal substance of alcohol. The bartenders
from the Prohibition period are credited with creating some of the most famous cocktails that we know
today, such as Long Island IceTea, the Highball, and Gin and Tonic.
PROHIBITION

Job opportunities for bartenders became

so scarce during Prohibition that
thousands of bartenders fled to Cuba
.Americans inhabited many of the 7,000
Cuban bars, according to Difford's Guide.
The amount of Americans emigrating to
Cuba rose from 33,000 in 1914 to 90,000
in 1928. Many Cuban bartenders grew
frustrated at the Americanization of
Havana's night scene, and formed the
Cantineros Club to reclaim their
institutions.
END OF PROHIBITION (1933)
When a majority of states ratified the 21st Amendment to repeal Prohibition in 1933, bartenders
were able to go back to work.
WORLD WAR III (1839-1945)
After men headed overseas to fight in World War II, women picked up shifts. Women worked these
shifts in part because they were the only jobs available to them at the time.
LATE 1940S
In the late '40s, however, women lost their jobs after men came back from the war. Some states
passed laws barring women from the profession altogether. “Some of that is really just about men
wanting to be able to take their jobs back, but some of it is anxiety over the breakdown of the family
and women becoming too masculine and losing their values", Christine Sismondo in her book
"America Walks Into a Bar: A Spirited History of Taverns and Saloons, Speakeasies and Grog
Shops.
LATE 1970S
While California still had a law barring women from pouring alcohol in 1971, the mid-1970s saw an
increase in the number of women behind the bar. The Wall Street Journal suspects the change
occurred after a Holiday Inn chain discovered bar revenues went up up when women did
themixing.
1980S
In the 1980s, bartenders, led by "King
Cocktail" Dale Degroff, began a
revolution to bring back American pubs.
Degroff began mixing "historically
inspired" cocktails at the Rainbow Room
in New York City, according to
Smithsonian Magazine. The Rainbow
Room's guests included Tony Bennett
and Rosemary Clooney. The bartender
says before the 80s, bartenders would
use soda guns and packages of sour mix
to make drinks. His work helped restore
"proper, thoughtfully classic drinks" to
American bars. Degroff has since won
two James Beard awards and founded
The Museum of the American Cocktail in
New Orleans.
FLAIR BARTENDING (198S-2000S)

Flair Bartending is thought to have emanated

out of the T.G.I Fridays Company, specifically at
their establishment in Los Angeles with a man
called John Bandy. As the story goes, John
Bandy was awfully bored at some point in the
’80s and was tired of the same old meet and
greet with the customers and so, he decided to
switch it up. He began experimenting with all
manner of bar tools, teaching himself how to
frisbee toss bar napkins and catch a flying
cocktail tin behind his head. In fact it was John
Bandy who taught the actors in the only other
great contributor to Flair Bartending in history,
the film Cocktail.
MOLECULAR ERA (2010S)
Molecular mixology brings science to the shaker to
create new flavors, textures, surprising
presentations and enhance the overall drinking
experience. Bartenders and chefs leading the
molecular mixology movement have created
incredible cocktails and drinking experiences.
Cocktail spheres that explode in the mouth, cocktail
caviar, edible cocktails, multi-color layered cocktails,
cocktails that resemble lava lamps, cocktails with
foams and bubbles, cocktails infused with surprising
leather and cigar flavors, powdered cocktails,
cocktails with suspended elements, cocktail gums,
paper cocktails, solid cocktails, cocktail
marshmallows, flavored ice spheres, frozen ‘nitro’
cocktails, cocktail popsicles, cocktail glasses filled
with cotton candy and more.
REVIVAL OF CLASSICS (2010-2018)

Mixed spirits drinks have been far from on-trend for

a few decades. These days, however, the
comeback of the cocktail is complete. The revival of
the classic cocktails by great bartenders (made,
delivered and communicated properly), and
discovery by consumers, means we are in the
exciting period of classic cocktails along with
molecular cocktails creating a new trends in the
industry.
PROGRESSIVE BARTENDING

The modern age cocktails have become very

progressive by using technology in cocktails. The
Rotovap, Sous vide or Egg clarifications are the
new age trends to take the experience of cocktail
making to next level.
PROGRESSIVE BARTENDING
The modern age cocktails have become very progressive by using technology in
cocktails. The Rotovap, Sous vide or Egg clarifications are the new age trends to
take the experience of cocktail making to next level.
TODAY

Today, bartending usually requires

some kind of training, and one must
work their way up before they can be
employed at prestigious bars. Many
bartenders teach themselves to mix
drinks, or learn the job. Aspiring
bartenders have the option of going to
bartending school to obtain a knowledge
and learn techniques and understand
sensory evaluations. The best way to
become a bartender is through
experience and working way up.
About

BAR PERSONNEL AND

RESPONSIBILITIES
BAR PERSONNEL
1. Bar Manager - in charge of the overall operation of the bar.
2. Bar Captain/ Supervisor - is in charge of monitoring the staff and the operation.
3. Bartender - in charge of preparing and pouring/ serving the drinks of the guests.
4. Mixologist - A mixologist is a professional who specializes in the art and craft of
mixing drinks, particularly cocktails.
5. Barista - in charge of preparing coffee beverages in a coffee shop. Barista is the
Italian term for bartender.
6. Bar Back - assists the bartender in the maintenance of cleanliness and the
preparations in the bar. Also known as bar helper, bar boy/ girl.
7. Bar Server - is in charge of serving the drinks and foods of table guest.
8. Wine Steward/ Sommelier - in charge of suggesting, selling, and serving the
wines to the guests.
9. Bar Receptionist - in charge of receiving and entertaining the guests.
10. Cashier - in charge of receiving payments of the guest.
BAR PERSONNEL (OTHER RESOURCES)
1. Head Bartender – the highest rank personnel in the bar who can
performs same duties and responsibilities of a bartender and in
charge in the monitoring of the whole bar service operations.
2. Bar Boy/ Bar Back/ Bar Utility – assist the bartender and
responsible for supporting bar operations, ensures adequate supplies
and maintain the cleanliness of all bar areas, glassware, and
equipment.
3. Piccolo/ Busboy - assist in clearing soiled dishes or glasses,
4. Sommelier/Wine Server/ Wine Steward - professionally trained
personnel who served wine.
5. Bar Server – serves beverage in the dining area.
6. Cocktail Server – serves beverage in functions/ events
About

THE
BARTENDER
THE BARTENDER

Also known as a barkeep, barman, barmaid, barchef, tapster,

mixologist, alcohol server, cocktologist, flair man or an alcohol
chef.

Basic Functions:
Prepares, formulate, mixes and serve alcoholic and non-
alcoholic drinks behind the bar, usually in a licensed
establishment. Also, he/she maintain the supplies and
inventory for the bar.
BARTENDER VS. MIXOLOGIST
BARTENDER
Make standard cocktails and house specialties.
Work quickly and manage crowds.
Have good customer service habits.
Maintain the register and bar stock.
Pours drinks that customers order, including beer, wine and mixed drinks.

MIXOLOGIST
Focuses more on creating cocktails, with an emphasis on creating a
unique or new drink rather than making classic ones
Create original cocktail recipes.
Keep up with industry trends.
Sometimes work behind the bar.
Work as a consultant
THE BARTENDER
Specific duties:
Prepares or mixes drinks following standard recipes
Sets up the bar
Takes charge of storage of beverage and bar supplies.
Makes report on beverage sales and spoilage.
Takes of inventory of beverage consumption as well as of losses.
Sees to it that the bar is properly stocked, clean and well maintained.
Attends to customer needs, requests and complaints at the bar counter
Pushes the sale of wine sand other beverage items.
Checks the availability of bar stocks and makes requisition when
needed.
Serves drink from the counter.
Performs other related duties as maybe assigned by superior.
THE BARTENDER
Specific duties:
Prepares or mixes drinks following standard recipes
Sets up the bar
Takes charge of storage of beverage and bar supplies.
Makes report on beverage sales and spoilage.
Takes of inventory of beverage consumption as well as of losses.
Sees to it that the bar is properly stocked, clean and well maintained.
Attends to customer needs, requests and complaints at the bar counter
Pushes the sale of wine sand other beverage items.
Checks the availability of bar stocks and makes requisition when
needed.
Serves drink from the counter.
Performs other related duties as maybe assigned by superior.
LEGAL CONSIDERATIONS
Working in an establishment the serve and sell alcoholic beverages requires
knowledge on the legality and responsibility of their job. In the Philippines and
other countries, licensed establishments only are allowed to sell and serve
alcoholic beverages.

According to the Presidential Decree No. 1619, “Penalizing the use or

possession or the unauthorized sale to minors of volatile substances for the
purpose of inducing intoxication or in any manner changing, distorting or
disturbing the auditory, visual or mental process.” In this decree, serving and
selling of alcoholic beverages to minors age 17 and below is prohibited.

As bartender, you are responsible not to serve alcoholic beverages to a

drunken guest that may cause violence or accident. It is part of the legal
responsibility.
THANK YOU!