■Professional Requirements

Be proficient in both wine and wine

As a service industry, the work of a bartender is very intuitively displayed in front of guests, so bartenders Sommeliers have high requirements in terms of professional abilities and personal qualities.

Knowing wine well

The work of a bartender is inseparable from wine, and the degree of mastery of wine directly determines the development of the work. As a bartender, you need to master the origin, physical characteristics, taste characteristics, production technology, product name and drinking method of various wines, and be able to identify the quality, age, etc. of the wine.

In addition, the bartender also needs to give reasonable recommendations on what kind of wine the guests need to pair with different desserts. Finally, because cocktails are composed of a base wine with different auxiliary materials, what physical and chemical effects will be produced by the wine and different auxiliary materials, and what kind of taste differences will be produced? For bartenders, it is the most important thing to create new wines. the basis of.

Master bartending skills

Using equipment and utensils correctly and mastering operating procedures proficiently can not only extend the use time of equipment and utensils, but also ensure the improvement of service efficiency. In addition, the mixing movements and postures when mixing drinks will also affect the quality and taste of the drinks. After bartending, the methods of rinsing, cleaning, and disinfecting wine utensils are also something bartenders must master.

Understand the customs behind wine

A kind of wine represents the living customs of the residents in the place where the wine is produced. Guests from different places have different food customs, religious beliefs and habits. You must carefully consider what kind of wine you drink and what ingredients you use when mixing wine. If the wine recommended to a guest is inappropriate, it will affect the guest's interest and may even offend the customer's beliefs.

English knowledge is very important

The first thing is to understand wine labels. At present, many of the wines sold in bars are produced abroad, and the trademarks are in English. Bartenders must be able to read wine labels and make no 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 situations where there are overcrowded customers. At this time, if you are not familiar with English wine labels, you have to look for them slowly, which will make the customers anxious. Secondly, there are often many foreigners in the bar, and they also need to understand some foreign languages.

Have good temperament

Bartenders have certain requirements for height and appearance. Of course, they are not required to be as beautiful as idol stars. The key is to have decent clothing and good health. The personal temperament displayed by your appearance, elegant demeanor and friendly expression. In addition, being naturally calm and loving to deal with people is also very helpful for a successful career.

Bartending courses

The bartending profession is taught in accordance with the vocational skills training textbook "Bartender" designated by the Ministry of Labor. On this basis, the following content is added:< /p>

1． Making fruit platter

2. Bar English training

3. Tasting of world famous wines

4. Introduction to the world's largest wine groups

5. Today’s popular cocktail making

6. Twelve Zodiac Cocktail Making

7. Bullet Series Cocktail Making

8. Test tube series cocktail production

9. How to open a bar

10. Modern social and business etiquette training

11. Analysis of drink lists in large bars

Teaching content for junior bartenders

------------------------ -------------------------------------------------- -----

Junior Bartender

1. Bartending Outline

1. General classification of wine

2. Representative brands of various types of wine

2. Bartending industry and bartenders

1. The origin of bartending

2. The present and development of bartending

3. Definition of bartender

4. Basic professional quality requirements of bartenders

5. Professional ethical quality requirements of bartenders

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6. Professional quality requirements for bartenders

7. Responsibilities of bartenders

8. Job content of bartenders

9. Etiquette, politeness and service standards of bartenders

3. Overview of bars

1. Definition and characteristics of bars

2. Classification of bars< /p>

3. Bar structure setting

4. Bar structure

5. Bar design

6. Bar equipment

7. Bartending utensils and cups

IV. Overview of beverages

1. Definition and classification of beverages

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. World famous beer producing countries Introduction

10. Types, characteristics and main varieties of rice wine

5. Legal knowledge

1. Labor law

2. Counterattack Unfair Competition Law

3. Consumer Rights Protection Law

4. Food Hygiene Law

6. Cocktail Preparation

1. The Origin and Development of Cocktails

2. Structure and Types of Cocktails

3. Basic Requirements for Making Cocktails

4. Standards for Making Cocktails

5. Cocktail preparation principles

6. Cocktail preparation methods

7. Cocktail preparation steps and specifications

7. Drink preparation and operation and service

1. Preparation of drinks and accessories

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

3. Before the bar opens, Working procedures during and after business

4. Bar bartending, hygiene, service and other standards

5. Bartenders’ hospitality service standards

8. Practical exercises

1. Training on mixing wine bottles (shaking with both hands, shaking with one hand)

2. Training on standard movements of showing bottles and pouring wine

3. Practice of blending methods

4. Practice of making cocktails

5. Making of simple decorations

9. Making cocktails

1. National standard cocktails (20 types)

Moscow Mule

Perfect Mahattan

Perfect Martini

Daiquiri

Brandy Alexander

Pink Lady

Whisky Sour

Rob Roy

Dry Mahattan

Dry Mantini

Screw Driver

< p>Bloody Mary

Salty Dog

Kir

Gin Buck

Gin Tonic

Whisky Soda

Rnm Coke

Cuba Libre

Irish Cooler

2. (Additional) Twelve Zodiac Cocktails

⑴Traditional A set of twelve zodiac signs

⑵A set of the latest popular twelve zodiac signs

Teaching content for intermediate bartenders

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Intermediate Bartender

1. Distilled Liquor

1 .Overview of distilled spirits

2. Classification of distilled spirits

3. Grain distilled spirits: the origin, history and representative brands of whiskey, gin and vodka

4. Fruit distilled spirits: the origin, development, manufacturing process and representative brands of brandy and fruit brandy

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

2. Preparing wine

1. Definition of prepared wine

2. Classification of prepared wine

3. Definition and classification of aperitif

4. Representative brands, drinking and service of aperitifs

5. Definition, classification and manufacturing process of dessert wine

3. Liqueur

1. Definition of liqueur

2. Classification of liqueur

3. Introduction to liqueur brands

4. Art knowledge

1. The three elements of color and the meaning and application of color

2. Color combination

3. People’s feelings about color

5. Chinese liquor and Chinese prepared liquor

1. Characteristics of Chinese liquor

2. The main raw materials for the production of Chinese liquor

3. Jiuqu

4． Flavor types and brands of Chinese liquor

5. Chinese configured wine: dew wine, medicinal wine and health wine

6. Organization of the bar

1. Organizational structure of the bar

2. Job responsibilities and work of the bar Content

7. Bar product promotion

1. Definition of promotion

2. Bar promotion method

8. Bar service Working procedures and standards

1. Bar manager daily inspection procedures and standards

2. Banquet temporary bar setting procedures and standards

3. Bar setting procedures and standards Standards

4. Bar wine preparation procedures and standards

5. Alcoholic beverage service procedures and standards

6. Bar cleaning procedures and standards

7. Bar closing procedures and standards

9. Cocktail decorations

1. The function of decorations

2. Decorations Varieties

3. Rules of cocktail decoration

4. Basic methods of making decorations

10. Operation skills training

1 .Shaking pot training (one-handed O, S-shaking method; two-handed roundabout, W-shaking method)

2. Cocktail making procedure training

3. Cocktail making practice

4. Making of decorations

5. (Additional) Making of fruit plate

11. (Additional) Wine tasting

1. Tasting of the six major distilled spirits

2. Tasting of various types of liqueurs

3. Tasting of other famous foreign liquors

12. Making cocktails< /p>

1. National standard cocktails (30 types)

(1) Snow Ball

(2) Golden Bro

nx

(3) Gibson

(4) Pousse I

(5) Godfater

(6) Stinger

（7）Rusty Nail

（8）White Russian

（9）Black Russian

（10）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

(20)B&B

(21)Hot Toddy

(22)Heavy Water

(23)Wine Cobbler< /p>

(24)New Moon

(25)Moonight

(26)Argel's kiss

(27)Brandy Collins

(28)Gin Sour

(29)Porto Flip

(30)Negroni

2. (Additional) Popular cocktails

⑴Blue Bay

⑵Hot Whbky Toddy

⑶X.Y.Z

⑷Bellini

⑸Godfathor

⑹Happy Chrismas

⑺Red rose

⑻The warm summer night

⑼Kamikaze

⑽Red eye

⑾Olymqic

< p>⑿New York

⒀Bad boy

⒁Golden Age

⒂Blue Mist

⒃Matrix

⒄Double pop

⒅Blue Hawaii

⒆Pass Foot

⒇Shirleg Temple

3. (Additional) Bullet Cocktail

⑴Six Color Bullets

⑵Ten-color bullets

⑶Depth bombs

4. (Additional) Test tube cocktail (given to students learning intermediate tricks)

⑴ In vitro fertilization – 8 tubes

⑵ In vitro fertilization – 12 tubes

⑶ In vitro fertilization – 16 tubes

⑷Dream test tubes

p>

13. (Additional) Historical events, inventions, and allusions in the development of the world’s wine industry

1. A brief overview of the wine-making industry in different historical periods of the world

2. England "Malt Tax" Incident

3. The impact of the continuous distillation machine invented by Coffey on the liquor industry

4. The "Triangular Transaction" in the United States

5. Application of activated carbon

6. The impact of “Prohibition” in the United States

14. (Additional) Introduction to the world’s top eight distilled alcoholic beverage groups

1.I.D.V

2.U.B.D

3.Allied Domecq

4.Seagrdi Martini

5.Bacardi Martini

6.American Brands

7.Pernord Ricard

8.Brown Forman

15. (Additional) How to open a bar

< p>1. Investment budget for opening a bar

2. Decoration of bar

3. Design requirements of bar counter

4. Equipment of bar utensils, objects and utensils

5. Equipment of bar raw materials

p>

6. Setting up the drink list

7. Purchasing and channels of utensils and materials

8. Bar operation procedures

16. (Additional) Analysis of bar drink lists

Drink lists of three large bars in Qingdao

Seventeen. (Additional) Social and business etiquette training

1. Communication Code of Conduct

2. Personal Etiquette

3. Social Etiquette

4. Communication Etiquette

5. Foreign-related Etiquette

6. Business etiquette

18. (Additional) Bar English

1. English names and logos of foreign wines

2. English names and logos of cocktails

3. English for bar equipment and logos

4. English for bar service

5. English for bartenders

Junior bartender learning content Key points

This part requires students to master the bartending industry and bartenders, bartender etiquette and courtesy, an overview of bars, an overview of drinks, legal knowledge, health knowledge, etc.

Basic knowledge of beverages:

The definition and classification of beverages, the definition of wine, the origin and development of wine, the functions of wine, the naming and classification of wine, the brewing principle and production of wine Technology, the main ingredients of wine, the content of wine style, the origin of wine color, how people perceive the aroma of wine, the types of wine taste, the physical properties of alcohol, the definition of alcohol content, the expression method of alcohol content, standard wine The significance of the alcohol content method, the conversion relationship between alcoholic contents, the classification of wine, the concept of fermented wine, the raw materials and brewing process of beer, the classification of beer, the nutritional content of beer, the storage conditions of beer, the quality identification of beer, the quality of beer Service requirements, definition of rice wine, main components and nutrition of rice wine, characteristics and classification of rice wine, main production raw materials and production technology of rice wine, storage conditions of rice wine, quality identification of rice wine, service requirements of rice wine, definition of sake, sake Main ingredients and nutrition, characteristics and classification of sake, main production raw materials and production technology of sake, storage conditions of sake, quality identification of sake, service requirements of sake, classification of wine, definition and types of distilled wine, and definition of prepared wine and types, world-famous whiskey producing countries, types of gin, famous origins of French brandy, quality levels of cognac, types of rum, raw materials for rum production, origin of rum, tequila The production raw materials, types of tejla, the origin of tejla, the production raw materials of vodka, the origin of vodka, the five major flavors of Chinese liquor, the types of aperitifs, the origin of port, the origin of sherry Origin, main ingredients of carbonated drinks, types of carbonated drinks, types of coffee, types of tea, and types of fruit juices.

Basic knowledge of the bar:

The concept of the bar, the types and operating characteristics of the bar, the organizational structure of the bar, the sanitation work of the bar, the basic technology of bar service, the work content of the bar, Knowledge of wine lists and recipes, beverage brand knowledge, drink preparation requirements, preparation and production of auxiliary materials, use and maintenance of bar equipment and facilities, basic English commonly used in bars, and bar terminology.

Cocktail preparation: definition of cocktail, history and legend of cocktail, basic structure of cocktail, measurement and conversion of wine, cocktail preparation terminology and preparation technology

Related knowledge: < /p>

Food hygiene law, nutrition knowledge, types of food contamination, hygiene knowledge, disinfection methods of bar utensils, etiquette knowledge, basic hotel knowledge, and basic tourism knowledge.

Practical exercises:

Cocktails:

Moscow Mule Perfect Manhattan Perfect Martini Durgry Brandy Alexander Pink Lady Whiskey Sour Rob Roy Dry Manhattan Dry Martini Screwball Bloody Mary Salt Dog Kelkin Buck Gin and Tonic Whiskey Soda Rum Coke Cuba Libre Irish Culler

Regular Coffee (One Type)

Fresh Squeezed Orange Juice (One type)

Watermelon Platter (One type)

Key points of learning content for intermediate bartenders

This part requires students to master the basic principles of winemaking and beverage knowledge , bar knowledge, wine list and recipe, food nutrition and hygiene, bar equipment and other knowledge.

Basic principles of winemaking:

The history of winemaking, classification of wine, raw materials for winemaking, winemaking yeast, winemaking yeast, winemaking equipment, winemaking production technology, alcohol fermentation, starch Saccharification, koji making, raw material processing, distillation, wine maturation and aging, wine blending and adjustment.

Basic knowledge of beverages:

The definition of distilled liquor, distillation equipment and the principle of distilling liquor, the names of the six world-famous cocktail base liquors, brandy knowledge, gin knowledge, Rum knowledge, vodka knowledge, whiskey knowledge, tequila knowledge, aperitif knowledge, table wine knowledge, liqueur knowledge, prepared wine knowledge, the definition of prepared wine, classification of prepared wine, knowledge of vermouth , knowledge of port wine, knowledge of sherry, the main raw materials for the production of Chinese liquor, the definition of koji, the definition of double fermentation method, the main varieties of famous Chinese liquor, the characteristics and famous brands of Maotai-flavor liquor, and strong-flavor liquor Characteristics of liquor and famous brands, characteristics of light-flavor liquor and famous brands, characteristics of rice-flavor liquor and famous brands, characteristics of mixed (mixed)-flavor liquor and famous brands, famous French Cognac production areas Grades and brands, grades and brands of the famous Armagnac production areas in France.

Bar knowledge:

Bar knowledge, bar equipment knowledge, cocktail knowledge, cocktail making methods, blending method, blending method, shaking method, stirring method, Buck cocktail Characteristics of Collins cocktails, Eggnog cocktails, Fizz cocktails, Frappe cocktails, main methods of bar promotion, bar setting procedures, bar wine preparation procedures, and beverage service procedures .

Wine list and wine recipe knowledge:

The definition and function of the wine list, the relationship between the wine list and the procurement and storage of raw materials for bar drinks, the design content of the wine list, and the wine recipe The definition of wine recipe, the structure of wine recipe, cocktail recipe, and red wine recipe.

Food nutrition and hygiene knowledge:

Food and beverage nutrition and hygiene knowledge, instrument grooming, bar cleaning, disinfection of tableware and wine utensils, bar hygiene standards, bartenders’ Quality requirements.

Drink preparation:

Bar service and alcohol quantity inspection, splitting method of hard liquor, cocktail party knowledge, cocktail party service procedures and standards

Bar management Form knowledge:

Beverage ordering knowledge, delivery order knowledge, internal transfer order knowledge, loss report knowledge, inventory list knowledge, sales report knowledge, cashier report knowledge, bar daily report knowledge, employee scheduling knowledge Knowledge of sign-in sheets and attendance sheets, and knowledge of bar warehouse inventory sheets.

Utensil preparation:

The use and maintenance of bar equipment, the use standards of bartending equipment, the use standards of measuring tools, the use standards of shakers, and the placement and classification of bar equipment , Standards for placing commonly used cups in bars, principles for setting up front and rear bars, principles for setting up banquet bars, principles for preparing banquet cups, and backup standards for wine glasses

Preparation of accessories:

Cocktail decoration principles and standards, production methods of various decorations, preparation requirements of various cocktail accessories, and production of various cocktail accessories

Bartending operations:

Cocktail making Procedures and standards, bar service procedures and standards

Beverage operations:

Beverage service procedures and standards, drinking methods of various wines

Equipment use And maintenance:

The temperature and storage items in the refrigerator and the cleaning and hygiene requirements, the use principle of the draft beer machine, the use and cleaning and maintenance requirements of the electric mixer, the use and cleaning and maintenance requirements of the electric cup washer, The use and cleaning and maintenance requirements of the refrigerator, the use and cleaning and maintenance requirements of the ice machine, the use and cleaning and maintenance requirements of the coffee machine, the use and cleaning and maintenance requirements of the juicer

Bar English Application: Bar Terminology

Legal knowledge: knowledge related to anti-unfair competition law, knowledge related to consumer rights protection law

Public relations and social etiquette: customs and religious knowledge of countries around the world

p>

Basic knowledge of tourism: the essential attributes of tourism, the characteristics and types of tourism, the basic elements of tourism, the conditions that constitute tourists, the characteristics of tourism resources, the composition of tourism, and the characteristics of China’s tourism resources. Practical exercises< /p>

Cocktails

Snowball Golden Browns Gibson Rainbow Holy Father Stringer Rusty Nails White Russian Black Russian Long Island Iced Tea Sidecar Nickelodeon Baicardi Cocktail Apricot Sour Gold Dream Gold Cady Lac Green Grasshopper Browns Cointreau Tea B&B Hot Tortoise Heavy Water Red Wine Cobbler's Crescent Moonlight Angel's Kiss Brandy Colin Sour Gin Porto Filet Negroni

Milkshake Orange Flavored Milkshake Coffee Cappuccino (Cappuccino) Espresso (meaning Pu Laisou) Fruit Platter Watermelon Platter (One Type) Orange Platter (One Type)

Tea

Ice Lemon Tea (ice lemon Tea)

Key points of senior bartender learning content

This part requires students to master wine knowledge, champagne knowledge, cocktail creation, wine glass knowledge, cocktail receptions, bar service working procedures and standards, Bar marketing, commonly used English in bars, bar operation and management, coffee knowledge, etc.

Wine knowledge:

The history of Chinese and foreign wine, the relationship between wine and religion, the raw materials for wine production, wine Production technology, climatic conditions for wine grape cultivation, soil conditions for wine grape cultivation, pests and diseases in wine grape cultivation, wine management system, factors affecting wine quality, wine ingredients, wine nutrition, wine medical value, wine Color, sugar content of wine, aroma of wine, taste of wine, aging of wine, grade of wine, wine storage, wine service, wine production area, wine tasting, wine acceptance, wine purchase , wine sales, wine transportation, wine aging, wine packaging, wine barrels, gas in wine, wine vintage, wine estate, world famous wines, Chardonnay wine, Sauvignon Blanc Blanc wine, Semillon wine, Johannisberg Riesling wine, Cabernet Sauvignon wine, Merlot wine, Pinot Noir wine, Gamay Beaujolais wine, Zinfandel wine, Shiraz wine

Champagne wine knowledge:

The definition of champagne, the production raw materials of champagne, the production process of champagne, the classification of champagne, the origin of champagne, the history of champagne, the history of champagne Sugar content, champagne gas, champagne color, champagne taste, champagne aroma, French aroma

Penang, Italian Champagne, American Champagne, Austrian Champagne, Argentinian Champagne, Chilean Champagne, Chinese Champagne

Cocktail creation tasting and appreciation:

Cocktail preparation principles, cocktail creation principles, The creative elements of cocktails, the "eleven tunes" of cocktails (mixing, flavoring, seasoning, style, style, spirit, mood, temperature, humidity, light, and tone), precautions for making cocktails, cocktail recipes, cocktail service, and related food Knowledge, principles of pairing wine and food, relevant sports knowledge, requirements for bartenders, skillful handling of emergencies, knowledge of wine lists, standard wine recipes, principles for formulating wine recipes for homemade cocktails, and standards of drinks Measurement, conversion of ethanol content in wine, basic elements of cocktails, tasting and appreciation

Wine glass knowledge:

Understanding, use, cleaning and maintenance of commonly used wine glasses

Cocktail party: The definition of a cocktail party, the characteristics of a cocktail party, the type of cocktail party, the setting of the cocktail party bar, the working procedures of the cocktail party, the material plan of the cocktail party, the coordination of the cocktail party

Bar service working procedures and standards:

p>

The procedures and standards for daily inspections by bar managers, the procedures and standards for temporarily setting up bars for banquets, the procedures and standards for setting up bars, the procedures and standards for preparing bar drinks, the procedures and standards for bar cleaning and sanitation, bar Procedures and standards for beverage inventory, procedures and standards for bar beverage distribution, procedures and standards for bar beverage service, procedures and standards for bar beverage requisition, procedures and standards for closing bar business

Bar Marketing: Bar Internal and external marketing

Special English commonly used in bars: bar terminology

Bar operation and management: procurement, acceptance, inventory processing, sales loss reporting, discounts, employee training, attendance, advertising, business administration, tax cost control

Management and cleaning procedures and standards for bar equipment and utensils: bar glassware cleaning procedures, bar stainless steel cleaning procedures, liqueur bottle cleaning procedures, spirits bottle cleaning procedures, red wine bottle cleaning procedures, white grape wine bottles Wine bottle cleaning procedures, refrigerator cleaning procedures, freezer cleaning procedures, wine glass specifications, jigger specifications, shaker specifications, mixing glass specifications, ice bucket placement standards, production procedures and standards for decorations: fruits, vegetables, flowers and plants Jewelry wine glasses and other types of bartending juices commonly used in bartending, quality identification of special raw materials for bartending, and quality identification of auxiliary materials. Beverage knowledge: bartending methods, bottle opening techniques, matching rules of wine and wine glasses, how to use draft beer machines, mineral water, Soda, tea, juice

Coffee knowledge:

The history of coffee, classification of coffee varieties, the help and impact of coffee on the human body, the time to drink coffee, the use and maintenance of coffee equipment, Precautions for brewing coffee, introduction to commonly used famous coffees, brewing methods of hot coffee and iced coffee, tasting and appreciation of coffee, purchase and grinding of coffee beans and storage, use and maintenance of grinder, use and maintenance of coffee machine

Maintenance of bar equipment: ice machines, refrigerators, mixers, etc.

Labor law: basic principles of labor law, principles for concluding labor contracts, types of labor contracts, labor contracts Change procedures, termination of labor contracts, definition of labor law, rights and obligations of workers and consistency

Food Hygiene Law:

Definition of Food Hygiene Law, Food Hygiene Law The main contents of food hygiene management, the sources of harmful factors in food, food hygiene

Food contamination nutritional knowledge:

Nutrition required by the human body and its sources, protein Types, protein deficiency, food sources of carbohydrates, food sources of energy, types of vitamins, reasonable basic nutritional requirements, protein supply, role of essential fatty acids, sources of fatty foods, classification of carbohydrates, carbohydrates Function, human body energy consumption, source of calcium in food, source of iron in food, role of vitamins (A D C) Food carving and fruit platter technology: common food carving source materials, food carving tools and knife skills, food carving technology Procedures, fruit platter technology bar training: the significance of training work, principles and requirements of training work, conditions that trainers should have, training content and methods, assessment of how to handle guest complaints: analysis, research and resolution of complaint content, how to care for drunks of guests: How to ensure the safety of lives and property of drunken guests How to improve the competitiveness of the bar: How to improve the bar in the market

Overall competitiveness

Practical exercises:

Cocktails Malt Zambiere Coffee Brandy Alexander Champagne Cocktail Classic Pina Colada Grower Punch Singapore Sling Banana Dechilibo Ben Colin Tom Colin Brandy Costa Margaret Blue Margaret Frost Margaret Between The Golden Flyer Gold Frister Tejila Sunrise B52 Harvey Hits The Wall Yankee Snow White Brandyphew Good Luck Comes Around the World, Dionysian Brown Bee Milkshake (nine types), fancy coffee (two types), fruit platter, fancy platter (six types), eight-treasure tea, etc. (eight types), junior bartender Key points of learning content Key points of learning content for junior bartender + one bottle one Ting