Bar Operations & Beverage Knowledge Training

 


🌟 GIDEY HOTEL





Bar Operations & Beverage Knowledge Training




Prepared & Presented by: Ataklti Teka

Department: Food & Beverage

Objective:

Equip bartenders and servers with the knowledge, skills, and attitude required for efficient, safe, and elegant bar service in line with Gidey Hotel’s luxury standards.

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🍸 1. Bar Setup and Mise-en-Place




Purpose:

To ensure the bar is ready for smooth and efficient service before guests arrive.


Training Details:




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Bar Mise-en-Place means “everything in its place.”


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Prepare and arrange all equipment, ingredients, and tools before service.


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Key Setup Items:




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Clean and polished glassware


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Stocked spirits, wines, and mixers


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Garnishes prepared (lemon, lime, cherry, mint, olives, etc.)


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Ice bins filled with clean ice


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Bar tools ready (shaker, strainer, jigger, muddler, bar spoon, etc.)


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Bar counter wiped, dry, and shining


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POS system and cash float checked






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Pre-Service Checklist:




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Stock level verification


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Temperature control for beer and wine coolers


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Trash bins empty and lined


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Music, lighting, and ambience ready









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🍹 2. Beverage Categories (Alcoholic / Non-Alcoholic)




Purpose:

To help staff understand the range of beverages offered and their service methods.


Alcoholic Beverages:




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Spirits/Liquors: Vodka, Gin, Rum, Tequila, Whisky, Brandy, Liqueurs


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Beer: Draft, bottled, local & imported brands


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Wine: Red, White, Rosé, Sparkling, Dessert


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Cocktails: Mixed drinks combining spirits and mixers






Non-Alcoholic Beverages:




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Soft drinks (cola, tonic, soda, juices)


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Mocktails (non-alcoholic cocktails)


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Coffee & tea varieties


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Mineral & flavored water


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Milkshakes and smoothies






Staff should know:




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Flavor profiles (sweet, bitter, sour, dry, fruity)


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Alcohol content levels


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Recommended service temperature





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🥂 3. Glassware Types and Use




Purpose:

To match each beverage with the correct glass, ensuring presentation and guest satisfaction.


Examples:






Beverage Type

Glass Name

Key Notes







Champagne

Flute

Keeps bubbles longer





Red Wine

Bordeaux / Burgundy

Enhances aroma





White Wine

Tulip / Chardonnay

Keeps wine cool





Cocktail

Martini / Margarita

Elegant look





Spirits

Old-Fashioned / Shot

For neat or short drinks





Beer

Pilsner / Mug

Retains foam





Water

Highball / Goblet

Always served full









Tip: Always serve clean, polished, and fingerprint-free glassware. Handle from the base or stem.

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🍸 4. Cocktail Making Basics




Purpose:

To introduce bartenders to standard cocktail preparation techniques.


Training Topics:




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Mixing Methods:




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Shaking: For mixed drinks with juices or cream (e.g., Margarita)


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Stirring: For clear drinks (e.g., Martini)


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Building: Directly in the glass (e.g., Gin & Tonic)


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Blending: For frozen or creamy drinks (e.g., Pina Colada)


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Layering: For visual appeal (e.g., B-52)






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Basic Equipment: Shaker, strainer, jigger, bar spoon, muddler


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Garnishes: Add color and aroma (lemon twist, cherry, mint)


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Presentation: Use coaster, serve from the right, smile and maintain eye contact





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🍷 5. Wine Service & Pairing




Purpose:

To provide elegant and knowledgeable wine service to guests.


Steps of Service:




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Present the bottle label to the guest for confirmation


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Open bottle carefully without disturbing sediment


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Offer tasting to the host


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Pour clockwise, ladies first, host last


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Do not overfill (⅓ of the glass)






Basic Pairing Guide:






Wine Type

Pairs Well With







Red Wine

Red meats, lamb, cheese





White Wine

Fish, chicken, pasta





Rosé

Salads, light dishes





Sparkling Wine

Appetizers, celebrations





Dessert Wine

Sweets, fruit, pastries









Tips:




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Keep wine at correct temperature


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Use appropriate wine glass


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Handle the bottle by the base





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🚫 6. Responsible Alcohol Service (Guest Safety)




Purpose:

To ensure guest well-being and protect the hotel’s reputation.


Training Points:




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Observe guest behavior for signs of intoxication


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Politely slow or stop service when necessary


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Offer water or food to guests drinking heavily


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Never serve alcohol to minors


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Maintain discretion and professionalism


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Handle difficult guests calmly and respectfully





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🧾 7. Bar Closing & Inventory Control




Purpose:

To maintain cleanliness, accuracy, and accountability after service hours.


End-of-Shift Procedures:




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Remove perishable garnishes


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Empty and clean ice bins


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Wipe and sanitize bar counter, shelves, and tools


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Count and record stock balance


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Lock expensive liquors and bar storeroom


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Cash-out and reconcile POS sales


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Report breakages, losses, or shortages


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Leave the bar organized for the next shift





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✅ Trainer’s Tips






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Demonstrate each step live during the session.


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Conduct cocktail practice sessions.


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Hold wine tasting & pairing exercises weekly.


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Use real scenarios for responsible service role-play.


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