BARTENDING,

BARS AND
ALCHOLIC DRINKS
HISTORY
Bartending Lesson 1
As one of the oldest professions, bartending has
been around for thousands of years. It can be
traced as far back as the ancient times in Greece,
Rome, and Asia. Some records even show that
bartending was practiced during the time when
Julius Caesar ruled Ancient Rome. While it has
developed drastically since the profession first
began, its main goal has remained the same – to
serve alcohol while keeping customers happy.
This brief history of bartending can help you
understand the evolution of bartending and how
it influenced our society throughout
 EARLY HISTORY IN BARTENDING

In ancients times the first bartenders

can be identified, even earlier than
the Roman Empire, when the Ancient
Greeks set up taverns where patrons
could meet people and enjoy their
favourite drink poured by
expertcraftsmen while being
entertained by music or a play.
 BARTENDING IN THE MIDDLE AGES

Throughout the years, bartenders continued to

master their craft, and by the 15th century,
bartending was
acknowledged as a full profession. Bartenders
particularly in Europe were known as innkeepers or
women who
brew their own drinks such as wine and ales.
During the Middle ages, bartenders were
considered as part of the
social elite class because they were able to acquire
 BARTENDING IN THE NEW WORLD

When Europeans discovered the New World

(the Americas), they brought with them the
practice of bartending.
Just like the drinking culture in Europe,
taverns and pubs opened up in America.
However, it wasn’t until a few
centuries after America was discovered that
the art of bartending was totally revamped.
 BARTENDING IN THE NEW WORLD

Jeremiah “Jerry” Thomas (1830-1885) became

known as the Father of American Mixology because
of his work
in popularizing cocktails around the United States.
He learned to bartend in Connecticut before
moving to
California during the Gold Rush. He then went to
Europe and amazed the bartenders with his flashy
moves and
carefully prepared and proportioned mixed drinks.
 BARTENDING DURING THE PROHIBITION
ERA
As the consumption of alcohol and cocktails continued
to rise in the early 20th century, the United States
Federal
government decided to prohibit all types of alcohol.
With this law in place, bartenders and mixologist
were hit
hard. Many were left without jobs. However, to keep
the bartending culture alive and serve their patrons
with
cocktails, some bartenders decided to go
 BARTENDING IN MODERN TIMES

Bartending has dramatically evolved in these

modern times. Bartending and mixology is now
considered an
art. Bartending schools have been established
across the world to teach new bartenders this
art as well as how
to keep patrons satisfied. Bartending
competitions are also held every year, with
bartenders from different parts
of the world showcasing their expertise in their
 BARTENDING IN MODERN TIMES

Dale GeGroff, aged 71 years old from Rhode

Island in the US, is known as the “King of
Cocktails” or “King
Cocktail”. He was called by the New York Times
in 2015 as “one of the foremost cocktail
experts”, and wrote
that his book “The Craft of the Cocktail” is
considered a vital bartending reference.
 A BRIEF HISTORY OF BARS AND
ALCOHOLIC DRINKS
Throughout history, there have been various terms
used to indicate public drinking spaces – tavern, pub,
saloon,
brewpubs. Formally known as public houses or
alehouses, these establishments had always been
considered as
an integral place in the community where important
meetings took place. Similar to the coffeehouses of
Asia
and Eastern Europe, or restaurants in France, bars
helped change the political landscape in many
 A BRIEF HISTORY OF BARS AND
ALCOHOLIC DRINKS
Nowadays, even when a public
drinking establishment uses a different name,
such as “tavern”, “saloon”, “pub” or “club”,
the area of the
establishment where the bartender pours or
mixes beverages is normally called “the bar”.
The evolution of the bar is interconnected with
the evolution of alcohol and the beginning of
hospitality industry.
ALCOHOL IN THE ANCIENT TIMES

Neolithic period
No one knows when alcohol was first made. However,
it was believed to be a result of an accident that
happened
at least tens of thousands of years ago. One of the
earliest drinks known to have been produced is beer
and can
be traced back to the late Stone Age. The discovery
of beer jugs has proven the fact that intentionally
fermented
ALCOHOL IN THE ANCIENT TIMES

The Egyptians
Brewing has been practiced since the beginning of the
civilization in ancient Egypt. Alcoholic beverage was
considered a necessity of life and brewed daily in their
homes. The Egyptians worshipped Osiris, the god of
wine, was believed to have invented beer. The ancient
Egyptians made at least 24 kinds of wine and 17 kinds
of beer. These beverages were used for a multitude of
reasons – nutrition, medicine, ritual, and pleasure. They
even used it for funerary purposes as evidenced by the
discovery of beverages in tombs of the dead for their use
in the after-life.
ALCOHOL IN THE ANCIENT TIMES

The Babylonians
Beer was an essential beverage among the
Babylonians. In as early as 2700 B.C., they
worshipped a wine
goddess and other wine deities and used both
beer and wine as offerings to them. In 1750 B.C.,
the consumption
of alcohol was addressed in the famous Code of
Hammurabi.
ALCOHOL IN THE ANCIENT TIMES

The Greeks
Wine making has reached the Greek peninsula by
about 2000 B.C. However, the first alcoholic
beverage to
spread widely in Greece was mead, which is made
from fermented honey and water. Similar to
Egyptians, the
ancient Greeks also used wine in a variety of
functions. It was part of religious rituals, was
medicinal, was
ALCOHOL IN THE ANCIENT TIMES

The Romans
The massive expansion of the Roman Empire, after
the fall of Greece, resulted to the substantial and
widespread
development of viticulture and brewing in all of
Europe. The fermentation of different grains was
used to
produce beer and brewing rapidly developed in areas
where the soil and climate were not suited for
viticulture.
OVERVIEW OF
BAR SERVICE
MANAGEMENT
Bar is defined as a counter where goods
and services of a specified kind are sold
and dispensed. Specifically in
hospitality industry, it is defined as a
counter where food and/or beverages are
sold and provided. Thus, there
are food bars as well as beverage bars.
Bar service management deals with
operating and running an establishment that
serves alcoholic as well as non-alcoholic
beverages. It involves managing and meeting
the rising and ever changing demands and
expectations of customers. The bar and
beverage industry is hugely competitive and
the one of the key components of its success
are the personnel who make, market, sell, and
 BAR PERSONNEL AND THEIR
RESPONSIBILITIES
1 Bar Manager – in charge of the overall
operation of the bar as the bar manager he has
to make sure that everything goes smoothly
during the operation of the bar.
Assistant restaurant Manager- Preparing, assigning
2
and directing performance evaluation work; rewarding
and
providing corrective measures. Training workers in all
levels of service and sales techniques. Perform all the
other
 BAR PERSONNEL AND THEIR
RESPONSIBILITIES
3 Bar Captain/Supervisor – in charge of monitoring
the staff and the operation.
–The bar captain is the most visible person in the
bar because he serves as the eye of the bar
manager
Bartender/Mixologist – in charge of preparing the drinks of the
4 guests. The bartender is a skilled tradesman who
has thorough knowledge in bar management to be efficient. This
person provides good spirit, with a ready smile, a
friendly word, a sympathetic ear and even a shoulder to cry upon.
The bartender is the central figure of any beverage
operation.
 BARTENDER/MIXOLOGIST
– Selection of alcoholic or non-alcoholic beverages for pubs and
4 patrons;
– Connect with customers, receive orders and serve drinks and
snacks.
– Assessing bar customers’ needs and preferences
– Making recommendations.
– Mix ingredients to prepare cocktails.
– Plan and present bar menu.
– Verify registration of customers and confirm that it reaches legal
drinking age.
– Restock and replenish bar inventory and supplies.
– Keep concentrated and maintain an outstanding experience for
 BAR PERSONNEL AND THEIR
RESPONSIBILITIES
5 Bar Back – (also known as bar
helper, bar boy/girl) assists the
bartender in the maintenance of
cleanliness and the preparations in
6 the
Bar bar.
Attendant/ Bar Server – in charge of
serving the drinks and food of table guests.
 BAR PERSONNEL AND THEIR
RESPONSIBILITIES
7 Busboy -Responsible for setting and
resetting the tables.
-Refills water and assists the servers.

8 Wine Steward/Sommelier – in charge of

suggesting, selling, and serving the wines
to the guests.
 BAR PERSONNEL AND THEIR
RESPONSIBILITIES
9 Bar Receptionist – in charge of
receiving and entertaining the
guests.
10 Cashier – in charge of receiving
payments of the guests.
THANK YOU