Problem description:

What's the matter with the bartender? Where did it originate? How can I become a master bartender? I hope the expert can give me some advice ... Thank you! !

analysis:

■ Professional requirements

Both inside and outside the wine should be proficient

As a service industry, the work of bartenders is displayed in front of guests intuitively, so bartenders have higher requirements in terms of professional ability and personal quality.

Know wine like the back of your hand

The work of a bartender is inseparable from wine, and the mastery of wine directly determines the development of the work. As a bartender, you should master the origin, physical characteristics, taste characteristics, production technology, product names and drinking methods of various wines, and be able to identify the quality and year of the wine.

In addition, what kind of wine guests need to match when eating different desserts, and the bartender also needs to give reasonable recommendations. Finally, because cocktails are all composed of a base wine with different accessories, what kind of physical and chemical effects will be produced by wine and different accessories, and what kind of taste differences will be produced, which is the basis for bartenders to create new wines.

mastering the skills of wine mixing

correctly using equipment and utensils and mastering the operating procedures can not only prolong the service time of equipment and utensils, but also ensure the improvement of service efficiency. In addition, the action and posture of wine mixing will also affect the quality and taste of wine. The methods of washing, cleaning and disinfection of wine utensils after mixing are also necessary for bartenders.

understand the customs behind wine

a kind of wine represents the living customs of the residents in the wine producing area. Guests from different places have different dietary customs, religious beliefs and habits. What kind of wine to drink and what auxiliary materials to use when mixing wine should be considered clearly. If the wine recommended to the guests is not suitable, it will affect the guests' interest and may even offend the customers' beliefs.

English knowledge is very important

First of all, you should know the wine label. At present, many of the wines sold in bars are produced abroad, and the trademarks are marked in English. Bartender must be able to read the wine label so as not to make mistakes when choosing wine, because all wines with the same physical properties will taste very different if they are produced in different places. Moreover, bartenders often encounter full guests. At this time, if you are not familiar with the wine label marked in English, you have to look for it slowly, which will make the guests anxious. Secondly, the guests in the bar often have many foreigners and should know some foreign languages.

Have a good temperament

Bartenders have certain requirements for height and appearance, and of course they don't want to be as beautiful as idol stars. The key is to have a personal temperament displayed by decent clothes, healthy appearance, elegant manners and friendly expressions. In addition, natural peace of mind, like to deal with people is also very helpful for smooth employment.

Bartender course

The bartender major is taught according to the vocational skills training textbook Bartender designated by the Ministry of Labor. On this basis, The following contents are added:

1. Production of fruit platter

2. Bar English training

3. World famous wine tasting

4. Introduction of world large wine groups

5. Production of popular cocktails

6. Production of twelve-constellation cocktails

7. Production of bullet series cocktails

8. Test tube series cocktails. Socializing, Business etiquette training

11. Analysis of wine list in large bars

Teaching content of junior bartenders

----------------------------. General classification of

2. representative brands of all kinds of wines

2. wine industry and bartenders

1. origin of bartending

2. present and development of bartending

3. definition of bartenders

4. basic professional quality requirements of bartenders

5. professional ethics requirements of bartenders

. Work content

9. Bartender's etiquette, Politeness and service standard

III. Overview of bar

1. Definition and characteristics of bar

2. Classification of bar

3. Structure setting of bar

4. Structure of bar

5. Design of bar

6. Bar equipment

7. Bartender and cup holding. Classification

2. Soft drinks

3. Definition and classification of wine

4. Alcohol, alcohol content and wine style

5. Definition and classification of fermented wine

6. Characteristics and classification of beer

7. Raw materials and brewing of beer

8. Storage and service of beer

9. Features and main varieties

5. Legal knowledge

1. Labor law

2. Anti-unfair competition law

3. Consumer rights protection law

4. Food hygiene law

6. Cocktail preparation

1. Origin and development of cocktails

2. Structure and types of cocktails

3. Principle of cocktail preparation

6. Method of cocktail preparation

7. Steps and specifications of cocktail preparation

7. Preparation, operation and service of drinks

1. Preparation of drinks and accessories

2. Service procedures of tea, coffee, juice, cola and soda

3. Before, during and after the bar is opened. Service standards

5. bartender's hospitality service standards

8. practical practice

1. hip flask training (shaking with both hands and shaking with one hand)

2. standardized action training for bottle display and pouring

3. action practice of blending method

4. cocktail preparation practice

5. simple decorations. Cocktails

1. national standard cocktails (2 models)

Moscow mule

perfect mahattan

perfect martini

daiquiri

Brandy Alexander

pink lady

Whisky Sour

Rob. Roy

Dry Mahattan

Dry Mantini

Screw Driver

Bloody Mary

Salty Dog

Kir

Gin Buck

Gin Tonic

Whisky Soda

Rnm Coke

Cuba Libre

Irish Cooler

2. (Additional) Twelve-constellation cocktail

(1) A set of traditional twelve constellations

(2) A set of latest popular twelve constellations

Teaching contents for intermediate bartenders

-----------------. ---------------

Intermediate bartender

I. Distilled liquor

1. Overview of distilled liquor

2. Classification of distilled liquor

3. Grain distilled liquor: whisky and gin. Manufacturing technology and representative brands

5. Other distilled spirits: the origin, history, manufacturing technology and representative brands of rum and tequila

2. The definition of mixed wine

2. The classification of mixed wine

3. The definition and classification of aperitif

4. The representative brands of aperitif. Classification and manufacturing technology

3. Liqueur

1. Definition of Liqueur

2. Classification of Liqueur

3. Brand introduction of Liqueur

4. Art knowledge

1. Meaning and application of elements of color and color

2. Combination of colors

3. People's understanding of color. China liquor

1. Characteristics of China liquor

2. Main raw materials of China liquor

3. Daqu

4. Flavor and brand of China liquor

5. China liquor: Dew, Medicinal liquor and health wine

VI. Organization of bar

1. Organization of bar

2. Job responsibilities and work contents of bar

7. Product promotion of bar

1. Definition of promotion

2. Methods of bar promotion

8. Working procedures and standards of bar service

1. 3. bar establishment procedures and standards

4. bar wine preparation procedures and standards

5. bar beverage service procedures and standards

6. bar cleaning procedures and standards

7. bar closing procedures and standards

9. cocktail decorations

1. role of decorations

2. variety of decorations. Two-handed big round, W-swing)

2. Cocktail preparation program training

3. Cocktail preparation practice

4. Decoration making

5. (Additional) Making bowls

XI. (Additional) Famous wine tasting

1. Tasting of six distilled spirits

2. Tasting of various types of liqueurs

3. Tasting of other famous foreign wines

XII. Mixing cocktails

1. National standard cocktails (3 models)

(1) Snow ball.

（4）Pousse I

（5）Godfater

（6）Stinger

（7）Rusty Nail

（8）White Russian

（9）Black Russian

（1）Long Island Iced Tea

(11) Side Car

(12)Nake Lady

(13)Bacardi Codetail

(14)Apricot Sour

(15)Golden Dream

(16)Golden Cadillac

(17)Grashopper

(18)Bront

(19)Coin Tea

(2)B& B

(21)Hot Toddy

(22)Heavy Water

(23)Wine Cobbler

(24)New Moon

(25)Moonight

(26)Argel’s kiss

(27)Brandy Collins

(28) Gin Sour

(29)Porto Flip

(3) Negroni

2. (Additional) Cocktails

(1) Blue Bay

(2) Hot Whbky Toddy

(3) X.Y.Z

(4) Bellini

(5) Godfathor

(6) Happy Chri * * * as

⑺Red rose

⑻The warm summer night

⑼Kamikaze

⑽Red eye

⑾Olymqic

⑿New York

⒀Bad boy

⒁Golden Age

⒂Blue Mist

⒃Mat Rix

⒄ double pop

⒅blue Hawaiian

⒆pass foot

⒇shirleg temple

3. (additional) bullet cocktail

(1) six-color bullet

(2) ten-color bullet

(3) deep-water bomb

. (1) IVF-8

(2) IVF-12

(3) IVF-16

(4) Dream test tubes

XIII. (Additional) Historical events, inventions, Allusions

1. Brief introduction of the wine-making industry in different historical periods in the world

2. The incident of "Maiya tax" in England

3. The influence of the continuous distiller invented by Kauffy on the wine industry

4. The triangular trade in the United States

5. The application of activated carbon

6. The influence of the "prohibition of alcohol" in the United States.

2.u.b.d

3.allied domecq

4.seagrdi martini

5.bacardi martini

6.american brands

7.per nordricard

8.brownforman

15. (Additional. Opening a bar

1. Investment budget for opening a bar

2. Decoration of the bar

3. Design requirements of the bar

4. Equipment, objects and utensils for the bar