Operate a Bar

LG - THHFAB0082A OPERATE A BAR

LEARNER’S GUIDE OPERATE A BAR

Published by

HEART TRUST/NATIONAL TRAINING AGENCY

Produced by

Learning Management Services Department Gordon Town Road

Kingston 7 Jamaica W.I.

This material is protected by copyright. Copying this material or any part of it by any means, including digital or in any form is prohibited unless prior written permission is obtained from

the HEART Trust/NTA

*** 2003***

Version 1 LRDU – MAY. 03


TABLE OF CONTENTS PAGE Introduction.......................................................................................................................... 1 Welcome ................................................................................................................... 1 This Competency Unit.................................................................................................... 1 Before You Start ............................................................................................................. 2 Planning Your Learning Programme ............................................................................. 2 Self-Assessment Checklist ............................................................................................. 3 How To Use This Learner’s Guide ................................................................................ 7 Using the Computer and Other Resources..................................................................... 9 Method of Assessment.................................................................................................... 9 Element 1: Prepare bar for service ..................................................................................... 10 Self-Assessment Checklist ........................................................................................... 19 Element 2: Take drink orders .............................................................................................. 20 Self-Assessment Checklist ........................................................................................... 26 Element 3: Prepare and serve drinks................................................................................. 27 Self-Assessment Checklist ........................................................................................... 29 Element 4: Close down bar operations .............................................................................. 40 Self-Assessment Checklist ........................................................................................... 46

Version 1 LRDU – MAY. 03


LG – THHFAB0082A OPERATE A BAR

INTRODUCTION Welcome Welcome to the Learner’s Guide for Unit of Competency “Operate A Bar”. This is just one of a number of Learner’s Guides produced for the Commercial Food Preparation Skills stream of the Tourism and Hospitality Industry, and it is designed to guide you, the learner, through a series of learning processes and activities that will enable you to achieve the specified learning outcomes for the competency unit. The content of this guide was developed from the Competency Standard THHFAB0082A, which is one of the basic building blocks for the National Vocational Qualification of Jamaica (NVQ-J) certification within the industry. Please refer to your Learner’s Handbook for a thorough explanation of standards and competencies, and how these relate to the NVQ-J certification. You are also advised to consult the Competency Standard and Assessment Instrument for a better understanding of what is required to master the competency. This Competency Unit “Operate a bar” addresses the knowledge and skills required for effectively operating a bar. The competency unit is comprised of the following elements: Element 1: Prepare bar for service Element 2: Take drink orders Element 3: Prepare and serve drinks Element 4: Close down bar operations As you go through each element, you will find critical information relating to each one. You are advised to study them carefully so that you will be able to develop the necessary knowledge, skills and attitudes for operating a bar.

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Before you start Before you start this Learner’s Guide, you need to: a. Obtain a Learner’s Logbook that will be used to record evidence of your new

skills/competence. As you demonstrate your new skills, record your activities and have your learning facilitator sign off on them. This will allow you provide evidence of your competence when you are being assessed against the competency standard.

b. Ensure that you have access to the facilities and equipment necessary for learning. c. Ensure that your learning resources are available. d. Know and observe the occupational health and safety standards/practices for the

industry. For example, ensure that you are wearing suitable clothing, that tools and equipment are safe, and that the correct safety equipment is used.

e. Plan your learning programme (see below) f. Understand how to use this Learner’s Guide (see below) Planning your learning programme The following self-assessment checklist will assist you in planning your learning programme as it will help you to think about the knowledge and skills needed to demonstrate competency in this unit. As you go through the checklist will be able to find out what elements you have already mastered which ones you will need to pay more attention to as you go through the learning process. To complete the checklists simply read the statements and tick the ‘Yes’ or ‘No’ box.

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Self-Assessment Checklist - Operate a bar

Element 1 Prepare bar for service

Yes

No

1.

I can set up bar display and work area in accordance with enterprise requirements

( )

( ) 2.

I can check and restock bar products and materials where necessary using correct documentation

( )

( ) 3.

I can store all items in the correct place at the correct temperature

( )

( ) 4.

I can prepare and stock a suitable range of decorations, coasters and edible and non-edible garnishes in accordance with enterprise requirements

( )

( ) Element 2 Take drink orders

Yes

No 1.

I can take orders and either note or memorise correctly

( )

( )

2.

I can check products and brand preference with customers in a courteous manner

( )

( ) 3.

I can give clear and helpful recommendations or advice to customers on selection of drinks

( )

( ) Element 3 Prepare and serve drinks

Yes

No 1.

I can serve drinks promptly and courteously in accordance with customers preferences

( )

( )

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Element 3 Cont’d

Yes

No

2.

I can prepare drinks in accordance with enterprise standards, using the correct equipment, ingredients and measures

( )

( ) 3.

I can prepare and serve as appropriate coffee and tea

( )

( )

4.

I can handle and use industry standard glassware and garnishes correctly

( )

( ) 5.

I can minimise wastage and spillage

( )

( )

6.

I can check beverage quality during service and corrective action taken when required

( )

( ) 7.

I can promptly report beverage quality issues to the appropriate person promptly where necessary

( )

( ) 8.

I can provide tray service in accordance with enterprise standards

( )

( ) 9.

I can attend promptly and safely to any accidents during service

( )

( ) Element 4 Close down bar operations

Yes

No 1.

I can shut down when appropriate in accordance with enterprise safety procedures and manufacturer’s instructions

( )

( ) 2.

I can clear, clean or dismantle bar areas in accordance with enterprise procedures

( )

( ) 3.

I can store, left over garnish suitable for storage hygienically and at the correct temperature

( )

( )

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Element 4 Cont’d

Yes

No

4.

I can check stock and re-order in accordance with enterprise procedures

( )

( ) 5.

I can set up bar for next service correctly

( )

( )

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I can handover to incoming bar staff and share relevant information where appropriate

( )

( )

If you ticked all or most of the ‘Yes’ boxes then you might not need to go through the entire guide. Ask your learning facilitator to assist you in determining the most appropriate action you should. If you ticked a few of the ‘Yes’ boxes or none at all then you should work through all of the guide, even though some of the material may be familiar to you. Plan your learning based on your answers. Be sure to involve your learning facilitator in the planning process. How to use this Learner’s Guide This Learner’s Guide is designed to assist you in working and learning at your own pace. We suggest that you: Go through the sections/elements as they are presented (starting at Section 1)

• Check your progress at each checkpoint to ensure that you have understood the material

• Observe the icons and special graphics used throughout this guide to remind you

of what you have to do to enhance your learning. The icons and their meanings are as follows:

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•

•

•

•

Complete Assessment Exercise This exercise requires you to think about the knowledge and skills that you have or will develop in this competency unit.

Definition Box Words/phrases are defined or explained in this box. The words/phrases being explained are in bold print.
Checkpoint This denotes a brain teaser and is used to check your understanding of the materials presented. No answers are
provided for the questions asked.

Activity This denotes something for you to do either alone or with

the assistance of your learning facilitator.

Reference
Points you to the reference materials and other support documents or resources used in compiling the unit content.
Ask your learning facilitator for help if you have any problems with the interpretation of the contents, the procedures, or the availability of resources

Stop and complete each activity as you come to it. If the activity requires you to perform an actual task, be sure to tell your learning facilitator when you get to that activity so that he/she can make any arrangements

Get your learning facilitator to sign and date the Learner Logbook when you have completed an activity

Read the summary and complete the self-assessment checklist at the end of each section or element.

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When you have worked through all sections of the guide, complete the assessment exercise at the end of the document. When you can tick every ‘Yes’ box, you are ready for assessment and should ask your learning facilitator to assist you in making the arrangements to have your performance assessed. Using the Computer and Other Resources Where your activities refer you to the library, computer and Internet resources, ask your learning facilitator to assist you with locating these resources. If you are getting your training in an institution, there may be a library and computer laboratory. If this is not the case, visit the local library and find out what resources are available. If you are new to the computer and the Internet, someone should be able to show you how to use these resources. Please note that in many of your activities you have been referred to information on the Internet. This is because the Internet has a vast amount of information that can help you in acquiring the particular competencies. We would like to advise you, however, that we cannot guarantee that all the sites will be available when you need them. If this happens, ask your learning facilitator to assist you with locating other sites that have the information you require. Method of Assessment Competency will be assessed while you are actually performing the tasks and related to this competency, this may be in a real work place or a simulated situation that accurately relates to the work situation. You are advised to consult the associated competency standard and assessment instrument for further details relating to the assessment strategies. You may now start your learning. Have fun while you work!

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ELEMENT 1: PREPARE BAR FOR SERVICE LEARNING OUTCOMES As you go through this element you need to ensure that you acquire the necessary knowledge, skills and attitude to prepare bar for service. Your instructor is there to assist you through the different activities, so on completion you should be able to:

1. Set up bar display and work area in accordance with enterprise requirements

2. Check and restock bar products and materials where necessary using the correct documentation.

3. Store items in the correct place and at the correct temperature 4. Prepare and stock a suitable range of decorations, coasters, edible and

non-edible garnishes in accordance with enterprise requirements BAR DISPLAY AND WORK AREA

An attractive and interesting bar display will elicit favourable comments and entice customers to linger or try a new drink. Your bar should also be set up so that the bartender is able to provide efficient and fast service. His/her equipment should be arranged so that they are within a hand’s length. Some points to consider for your bar display:

• You may have glassware hanging from the ceiling (overhead glass rail) or shelves.

• On the top of the bar you may have an assortment of equipment, marketing/advertising posters or bottles varying in shape, colour and contents of beverages on offer.

• Suggest a theme, according to the time of the year e.g. Christmas, carnival, Independence Day, or it may be sport, historical and international accents.

• Lighting must be adequate and it may be used to offer change in atmosphere, for example candles in coloured glass containers.

• Mirrors adds depth to your bar and is a visual aid to the bartender The right equipment can make bartending much easier and faster. The work area must be clean, and free of unnecessary clutter.

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CHECKPOINT: Explain what a theme party/bar means

ACTIVITY: Your learning facilitator having arranged for you to visit a number bars within your locality, describe 2 that impressed you favourably and explain your reasons for your selections.

Typical bar equipment Aside from the necessary glassware, which we will discuss later, you will need the following equipment for your bar: • Bar spoons- assorted sizes • Beer can openers • Bottle openers, cap lifters • Cocktail picks • Corkscrews- automatic and waiter’s type • Cocktail shakers- used for cocktails made with juice and syrup that need good

mixing. • Cutting board • Electric blender • Electric drink mixer • Electric juice extractor • Fruit knives and tongs • Ice crusher, picks, tongs, and scoops • Lemon and lime squeezers • Mixing glasses-large and small • Muddlers- wooden: a long stick with a bulbous end, which is used for crushing sugar

or mint leaves • Nutmeg graters or shakers • Pitchers

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• Saltshakers • Swizzle sticks • Sugar bowls • Speed pourers • Strainers • Towels

ACTIVITY: Select 6 pieces of equipment (2 of which must be electric) from list. Describe each one and say how they may be used.

Types of bars There are many different types of bars operating in the industry, one of which you may wish to add to your operation. We will now discuss wine, spirit, snack and sports bars. Wine bars Many customers prefer to have a glass of wine instead of a cocktail and the desire to know what wine was being poured and if possible to have a selection from which to choose became important and led to the birth of wine bars. In the wine bar, a selection of wines is offered by the glass each day. The customer gets to taste or compare many different wines without having to buy a whole bottle. Some wine bars offer half portions or tasting portions so that a patron does not have to pay for a whole glass of wine before deciding what to have. New equipment using nitrogen to blanket the wine in the bottle, thus keeping oxygen away from the wine, has allowed wine bar owners to serve a wide variety of expensive wines. A simple food menu may be offered in wine bars.

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Spirit bars There are two types of spirit bars the front or stand-up bar, where drinks are served in front of the customer and the service bar or sometimes called back bar, that is never seen by the customer and from which drinks are dispensed. Snack bars Snack bars usually provide beverage, sandwiches, salads, fruit pastries and pies, which are suitable for persons requiring something quickly and or something light. Seating is provided at the service counter or in the room. Sports Bar This may be regarded as a theme bar, where the bar is decorated with spots paraphernalia. Television, gaming machines, skittles, pool and billiards tables may be sort of the equipment in place to attract customers. Food is usually served.

CHECKPOINT: Name 4 types of bars operating in Jamaica What types of bars are common to your locality?

Regulations in relation to service of alcohol You will find the regulation governing the service of alcohol in Jamaica documented in Spirit Licence Act- February 1928. Several amendments have been made over the years. Among the topics addressed are licences, licensing authority, application for licences, hours of opening and closing licensed premises.

ACTIVITY: Your learning facilitator will obtain a copy of the Spirit License Act. You will be required to read the Act and become familiar with the regulations, conditions and procedures necessary to operate a bar in Jamaica. Your learning facilitator will arrange for you to attend a sitting of the Licensing Authority

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Ask for clarification where necessary Drink Manufacturers Listed below are some major manufacturers of wines, spirits and beers, local and international that you may find useful: • Denoes and Geddes Ltd- Jamaica • Johnny Walker & Sons –Scotland • Heublein Ltd- U.S.A. • Edwin Charley Company Ltd- Jamaica • J. Wray & Nephew Ltd- Jamaica • David Campari- Milano, Spain • O’Riley’s Ltd- Jamaica

CHECKPOINT: Do further readings and find out some other manufacturers of wine.

CHECK AND RESTOCK BAR PRODUCTS AND MATERIALS Unless you put in the necessary checks and balances in the managing of bar stock you are likely to have unaccounted for shortages and theft. You should:

Parstock list: used to maintain a safe level of bar stock.

• Count and perform quality assurance checks on bar materials and products at predetermined periods and remove undesirables and dispose of in accordance with enterprise practices

Replacements for restocking can then be ordered when necessary or restock from on- hand inventory. Prepare and use a bar parstock list. Parstock levels are usually one and a half times the greatest amount used of any bottle on the busiest day. Document process using specified forms, charts etc. One of the best methods for issuing stock from the storeroom is using a requisition and a bottle for bottle exchange system then assign responsibility to specific individuals throughout the ordering and receiving process

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Ensure that your dFill out requisitionCOMPARE REVENUE STORE ITEMS Items are stored in with the recommen

• Beer – TherBeers cannounpleasant wpitch. Todayexclusively.result of ferrefrigerated

CHECKPOINT: What is your enterprise policy on checking and restocking of the bar?Is this process supervised?

ACTIVITY: Your learning facilitator will arrange for your class to observe the procedures for issuing, checking and receiving bar stock in your organisation. Write a report highlighting any strengths and/or weaknesses of the procedures you have observed and make suggestions for improving the system. You may work in groups of three or more and your learning facilitator will discuss and grade your reports.

rinks are not adulterated s TAKEN IN WITH ACTUAL CONSUMPTION

according to manufacturer’s recommendations. Aquaint your self dations for the frequently used items:

e are three forms of packaging beers, kegs or barrels, bottles and cans. t be stored in direct contact with wood, as it will take on an oody flavour, so barrels made form wood were previously lined with metal kegs of aluminium or stainless steel are used almost These metal containers are safe against any additional pressure as a mentation, therefore beer thus packaged is not pasteurised but kept .

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Beers in cans or bottles is likely to remain in the package longer and are therefore pasteurised making it commercially sterile and killing any yeast that might still be active. Cans or bottles containing unpasteurised beer could burst from the build-up of carbon dioxide gas. The shelf life of pasteurised canned beer is four months and bottled beer is six months. With the advent of micro-porous material for filters that screen out yeast cells, unpasteurised beer may be canned or bottled. Beers should not be re-chilled once it has been removed from the refrigerator. Draught beers must not be exposed to warm temperatures but should be kept in equipment that will maintain the temperature of the beer in the barrel between 4° - 7°C

• Wines, in general are stored at temperatures between 13° and 16° C. The main precaution is to avoid subjecting them to abrupt changes in temperatures. Store natural and sparkling wine on the sides so that the liquid keeps the cork wet. White wines, either still or sparkling may be stored for months in a refrigerator, where they will be properly chilled and immediately available for serving Humidity – if the air is too damp, moulds are encouraged to grow and the labels, foils and corks may deteriorate. Light- Wines are injured by light, which is why most wine bottles are made of coloured glass. All bright light is bad and a wine cellar or storage area should be as dark as possible Fortified wines and liquors should be stored upright as the alcohol, which is at a higher strength than table wine, has an adverse effect on the cork, resulting in seepage. Wines and spirits stored with metal or plastic stoppers or screw tops may be stored in any position.

Incorrect storage of items may result in accidents, off flavours and illness. Proper hygiene when handling and storing items is a must.

CHECKPOINT: What is the purpose of pasteurisation in canned and bottled beer? Name some factors that influence the storage of beers. What are the ideal temperatures for storing (a) wines (b) beers?

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PREPARE AND STOCK DECORATIONS, COASTERS, EDIBLE AND NON-EDIBLE GARNISHES Have on hand a suitable range of decorations, coasters and garnishes as befits the theme of the bar or your clients’ tastes:

• Garnishes-citrus fruit, particularly lemons are widely used, but other fruits such as strawberries, pineapples and the popular maraschino cherry are also cocktail favourites. Maraschino cherry makes great garnishes for tropical drinks, sours and the standard Manhattan. Grated nutmeg and

chocolate adorn egg-nogs

Maraschino cherry - cherry that has been preserved in maraschino liqueur.

and flips. Here is how you would cut lemon or lime wedges: Cut off the ends of the fruit and discard, slice the fruit lengthwise, then slice each half lengthwise as well. Cut the sections crosswise so as to produce wedges. • Decorations for your bar should be in keeping with the theme.

Decorations for your beverages such as paper umbrellas, straws, fireworks, swizzle sticks may be purchased and personal touches added such as logos, if desired. Counter top decorations may be advertising motifs. Candles and lamps should be odourless and smokeless. None of your decorations should be so large that they obstruct the customer’s view

• Coaster/ napkins-iced drinks or glasses containing ice should be served with coasters or napkins. They may be printed with advertisements for your bar products. Nowadays it is more popular to serve drinks with napkins than coasters.

Store your decorations carefully to avoid breakages and misuse

Pay attention to personal hygiene and safety.

CHECKPOINT: Why is it important to plan and prepare your bar ahead of its opening?

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ACTIVITY:

• Select a theme party where you will be operating a bar. Make a list of the materials and products you would have on hand. Indicate how these items could be stored and restocked.

• Describe how you would decorate your bar and the displays you would use. Use illustrations/sketches to assist with you in presenting your ideas.

Ask your learning facilitator to give you some guidelines

Refer to: Robyn M. Feller (1990). The Complete Bartender(1990) by. Produced The Philip Lief Group Inc. Published by The Berkley Publishing Group, New York U.S.A. Harold J. Grossman (1983). Grossman’s Guide to Wines, Beers & Spirits, revised by Harriet Lembeck, seventh revised edition Publishers- Charles Scribner’s Sons, New York. (1928). The Spirit Licence Act, (1928), gazetted and printed by the Government of Jamaica

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READY TO PROVE YOUR COMPETENCY? Now that you have completed this element, see if you have fully grasped all the components by doing the following Self-Assessment: Checklist 1

Yes

No

1.

I understand how to set up bar display and work area in accordance with enterprise requirements

( )

( ) 2.

I can check and restock bar products and materials using the correct documentation

( )

( ) 3.

I know how to store all items in the correct places and at the correct temperatures

( )

( ) 4.

I can prepare and stock a suitable range of decorations, coasters, edible and non-edible garnishes in accordance with enterprise requirements

( )

( ) Checklist 2

Yes

No 1.

Bar display and work area are set up in accordance with enterprise requirements

( )

( ) 2.

Bar products and materials are checked and restocked Where necessary using correct documentation

( )

( ) 3.

All items are stored in the correct place and at the correct temperature

( )

( ) 4.

Decorations, coasters, edible and non-edible garnishes are prepared according to enterprise requirements

( )

( )

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ELEMENT 2: TAKE DRINK ORDERS LEARNING OUTCOMES As you go through this element you need to ensure that you acquire the necessary knowledge, skills and attitudes to take drink orders. Your learning facilitator is there to assist you through the different activities, so on completion you should be able to:

1. Take customers’ orders and note or memorise them accurately 2. Check products and brand preferences with customer in a courteous manner. 3. Give clear and helpful recommendations or advice to customers on selection

of drinks. TAKE DRINK ORDERS You should take special care in getting the customers’ orders accurately. It is very irksome to the customer who is asked to repeat his order or who receives the wrong order. It is also costly to the establishment if the error is realised after the customer has tasted the drink or you have added an accompaniment. Follow these guidelines to help you provide good service:

• Pay attention; take notes if (a) the order is too long to memorise (b) you are taking several orders from a group(c) the bar is very busy.

• . • Check that all the drinks and their accompaniments have been included • If a drink or cocktail is ordered with which you are unfamiliar, check your bar list

or consult you supervisor. • Repeat the orders so that the customers may confirm them before moving away • Always address the customers courteously.

CHECKPOINT: How you would approach a customer for his order and what you would do to make sure he receives the correct order?

Seek out and practice ways that will enhance/ stimulate your memory, as this is the preferred way for taking your customer’s orders.

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CHECK PRODUCTS AND BRAND PREFERENCES WITH CUSTOMERS

Brand Preferences - Choices made favouring a particular manufacturer or label.

A brand - is a name, term, symbol or design (or a combination of these) that identifies the product of one seller or a group of sellers and distinguishes them from those of the competition. Branding usually includes all that is printed on the label. Satisfying your customer’s needs includes providing him with his preferred brands of drinks, and this often means stocking similar products of different brands. Preferences - may not only be for a particular product brand but also for a specific year of manufacture such as in ordering wines and brandies Ask your customer if he has any product or brand preferences before filling the order:

• An order for a rum drink may specify: “Appleton” instead of.” Gold label” or red instead of white rum.

CHECKPOINT: List some brands of locally manufactured drinks. What is the preferred brand of beer consumed by customers (18 to 24 years old) in your community?

RECOMMEND SELECTION OF DRINKS Before you can make suitable recommendations to your customers, you should know exactly what wines and spirits your restaurant has to offer. You should know which of the wines are red and which are white: which are table wines such as claret, Sauternes, Burgundy, Rhine, and Moselle; which are sparkling and which are fortified wines such as sherry, port, and Madeira; which wines to chill and which should be served at room temperature. It is also important to know what wines to suggest for the various dishes on the menu.

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Occasions when it may be helpful to suggest a selection of drink/s to your customer:

• Customer is unfamiliar with the bar offerings • Introducing the bar speciality. This may require you describing the product briefly,

especially if the product is new. • The customer asks for advice/ recommendation on a selection of drinks • To complement the food ordered Aperitif- dry sherry, dry vermouth

Hors d’ oeuvre- dry sherry or white wine Entrées- clarets, rosés, dry white wine

You may be required to recommend substitutes or alternatives Substitute - an item that is similar to the item ordered. If your customer ordered Gold Label rum and you do not have in stock, you may suggest Appleton rum. Alternative - an item that is different from the item ordered, but serves the same purpose. For example your customer has ordered white port, which you do not stock, so you suggest an alternative such as dry sherry or a glass of chilled white wine.

CHECKPOINT: What drink would you recommend to a male, aged 25 yrs., non- alcoholic drinker? Give recipe.

ACTIVITY: A potential customer enters the bar. Indicate how you would welcome him/her and introduce the bar speciality to him/her. Yourlearning facilitator will decide on the format, that is , written or in role-

play form.

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Alcoholic Beverages In order to be a successful bartender it is necessary that you have an understanding of the

major alcoholic beverages. Alcoholic beverages may be defined as any potable liquid containing ½n to 80% ethyl alcohol by volume. However the definition changes and varies according to governments’ taxation policies.

Alcohol - a volatile, colourless liquid with an ethereal odour obtained through fermentation of a liquid containing sugar.

Wines This is naturally fermented juice of ripe grapes, but the term is used more broadly to include the fermented juice of other fruits. There are only two colours in wine- red and white. Any white containing the slightest tinge of red is a red wine. A rosé wine is therefore considered a red wine. White wines range from the palest straw to deep, dark brown. White wines vary in sweetness from extremely dry to rich, sweet and luscious. Red wines are generally dry, exception being Porto and port-type wines, sweetened kosher wines and some specialities from various countries. Rosé wines can be very dry, but more often are somewhat sweet. Dry means ‘lacking in sugar’ and is used in the wine trade to describe the opposite of sweet. There are four main classifications of wines:

• Table (still wines) White and red wines (including rosé) from all wine producing countries, most of which have more than one important wine region. For example Bordeaux, Burgundy from France; Rhine, Moselle from Germany; Chianti, Veronese from Italy, etc. Alcohol content is usually less than 14%.

• Sparkling- Champagne, Asti Spumante, Sekt, etc. Alcohol content 14% or less. • Fortified-Porto, Sherry, Madeira, Marsala, etc. Alcohol content more than 14%

but not more than 24%. • Aromatised- Vermouth (Italian and French types) quinined wines, etc. Alcohol

content 15.5 to 20 % Beers A beer is an alcoholic beverage fermented from cereals and malt and flavoured with hops. Beer is also the generic term for all malt beverages. The classification of malt beverages is:

• Beers – light coloured brews commonly called lager. Alcoholic strength about 4% by weight.

• Ales- darker and bitterer brews. Alcoholic strength about 4.5% by weight. • Porter and Stout- very full-bodied, rich malt brews. Alcoholic strength about 6%

by weight • Saké- a specially treated and fermented brew made from rice, produced in Japan

and Hawaii. Alcoholic strength 14 to 16% by volume.

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Congeners - flavour compounds which may be separated from the liquid during distillation, and from which spirits derive their distinctive characteristics.

Spirits A spirit is a potable alcoholic beverage obtained from distillation of a liquid containing alcohol. Applying the principle of distillation, nearly all the alcohol will be separated from the liquid. Flavour compounds (congeners) may also be carried along with the alcohol. Below is the classification of spirits: Brandy – often aged in wood and is obtained by distilling wine or a fermented mash of fruit. Examples are Cognac and Armagnac from France and grape brandies from the United States, Mexico, Spain Greece and Israel. Fruit brandies include Kirsch from cherries, Applejack from apples and Slivovitz, Mirabelle from plums. Whisky- suitably aged in wood, usually oak, obtained from the distillation of fermented mash of grain. Scotch, Irish, Canadian, Rye, and Bourbon are examples of whiskies. Rum- a potable spirit, usually aged in wood, obtained from the distillation of a fermented mash of sugarcane juice or molasses. Some examples are Jamaican, Demeraran, Cuban, Puerto Rican, Haitian and Philippine rums. Gin- a flavoured beverage obtained by redistilling a high roof neutral spirit in the presence of juniper berries and other flavouring agents. Vodka – distilled neutral spirit is passed over charcoal or other material, so as to be without distinctive character, aroma, taste or colour. Liqueurs and Cordials - flavoured beverages whose flavour is obtained either by infusion or by distillation of the flavouring agent, to which is then added simple syrup for sweetening. Examples are amaretto, apricot liqueur, Bénédictine, blackberry liqueur, and crème de cacao. Cocktail -a fairly short drink made by mixing liquor and/or wine with fruit juices, eggs, and/or bitters, by either stirring or shaking in a bar glass

CHECKPOINT: What are the main classifications for (a) wines (b) malt beverages (c) spirits?

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ACTIVITY: Your learning facilitator will arrange for you to check the stock in your bar, and you will be required to identify the alcoholic beverages that are termed spirits and those that are liqueurs.

You should be should be guided by the customer preferences and what is available whenever you make a recommendation. Never attempt to pass off a substitute or alternative as the brand or drink that the customer ordered.

Refer to: Robyn M. Feller, (1990). The Complete Bartender Produced by The Philip Lief Group Inc. Published by The Berkley Publishing Group, New York U.S.A.

Robyn M. Feller (1983). Grossman’s Guide to Wines, Beers & Spirits- Harold J. Grossman, revised by Harriet Lembeck, seventh revised edition Publishers Charles Scribner’s Sons, New York. http://cocktails.about.com Pre-requisite LG - THHFAB0142A Provide Responsible service of alcohol Curriculum document-Food and beverage service, Level 2 Ask your learning facilitator how to access

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http://cocktails.about.com/



Yes

No

1.

I understand how to take customers’ orders and note or memorise them accurately

( )

( ) 2.

I know how give to customers clear and helpful recommendations or advice on selection of drinks

( )

( ) Checklist 2

Yes

No 1.

Orders are taken and noted/memorised accurately

( )

( )

2.

Products and brand preferences are checked with the customer, in a courteous manner

( )

( ) 3.

Clear and helpful recommendations or advice is given to customers on selection of drinks

( )

( )

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ELEMENT 3: PREPARE AND SERVE DRINKS LEARNING OUTCOMES As you go through this element you need to ensure that you acquire the necessary knowledge, skills and attitude to prepare and serve drinks. Your learning facilitator is there to assist you through the different activities, so on completion you should be able to:

1. Serve drinks promptly and courteously in accordance with customer preferences

2. Prepare drinks in accordance with enterprise standards, using the correct equipment, ingredients and measures

3. Prepare and serve coffee and tea appropriately 4. Identify industry standard glassware and garnishes and handle and use them

correctly. 5. Minimise wastage and spillage 6. Perform quality checks on beverages during service and take corrective action

when required. 7. Report beverage quality issues promptly, where appropriate, to the appropriate

person. 8. Provide tray service, where appropriate, in accordance with enterprise

standards. 9. Attend to any accidents promptly and safely.

SERVE DRINKS PROMPTLY AND COURTEOUSLY Keeping your customer happy is the motto of any well-run bar. Therefore be sure to provide the very best service. Orders must be taken quickly and correctly and served promptly in a courteous manner. This will ensure a satisfied customer and repeated business.

Serving wine The ideal wineglass should be clear, large enough that the wine can be swirled and sniffed and is a convenient shape for drinking. Today’s all-purpose glass is tulip shaped and holds about 8 ounces. Serve white, sparkling wines, Champagnes and dry Sherries chilled about 13°C.

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Serving draught and bottled beers You should pour draught and bottled beers at the bar before serving at the table. They may be served in tankards or glasses. When you are serving cold or chilled beers they should be served on a coaster, as condensate forms outside the glass and runs to the base of the glass. You should also select a glass that will hold a larger amount than the bottle capacity to allow space for the head. Ales are served chilled at 12-15.5°C; larger beers at 7-10°C; highly chilled beers such as Budweiser at 4-6°C.

Serving spirits Spirits are often served with mixers or minerals, ice and other accompaniments. You may add the mixer either at the bar or the table. A Paris goblet, slim Jim, shot, or Collins glass may be used. You must be guide by your establishment procedures. Ask your customer whether they would like you to pour the mixer for them and if they agree pour the mixer steadily until the tell you to stop. For brandy, which is generally served in a brandy balloon, the customer may request that the glass be warmed. Use hot water to heat the glass and always name the brandy to your customer when serving it. PREPARE STANDARD DRINKS Your drinks should be prepared according to standard recipes and/or in accordance with enterprise standards. One of the most important aspects of good bar management is uniformity of drinks. Uniformity ensures that your drinks taste the same each time they are ordered and that the proper beverage cost is maintained. Drink production controls have three components: standard recipes, standard serving-glass size, and standard measures.

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Standard recipes that provide for the same ingredients and amounts to be used are essential if cocktails are to taste and cost the same each time they are made. The appearance of a drink should have great eye appeal, since eye appeal is a factor in your guest’s enjoyment as well as in merchandising. The professional touch is given to your drink when it is well garnished with fruit. Assemble the equipment that you will need, select glassware and prepare your garnishes before opening for service. Following a simple and popular drink that you may prepare.

Fill Collins glass with ice and add light rum, sugar, syrup and limejuice. Stir well and then fill the glass with club soda. Garnish your drink with a slice of lime

CHECKPOINT: What do you understand by a “standard drink”? How does the selection and use of garnishes contribute to the presentation of your drinks?

ACTIVITY: Select a drink from your bar offering or using a recipe of a drink, which is approved by your learning facilitator, prepare and present it your class. Your learning facilitator will arrange the time and grade your efforts.

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Use standard bar measures. Improve your efficiency and knowledge of drink preparation by frequent practice and experimentation. Practice proper personal hygiene and sanitary procedures COFFEE AND TEA

Tea Tea is the name given to young leaves and leaf buds of the tea plant after they have been

specially treated and dried. Fruit and herb teas are very popular as they do not contain caffeine and are available in a wide variety of flavours namely, camomile, hibiscus, peppermint, lemon grass, lemon, strawberry, apple, peach etc. You should always store tea in clean, air tight and dry containers in a well-ventilated area. Here’s how you may make a pot of hot

tea:

Black tea - made by fermentation of leaves. Green tea - made by steaming and dying leaves while fresh. Oolong tea - made by partial fermentation of leaves.

• Have all equipment perfectly clean and measure water and tea with standard

equipment. Use freshly drawn water. • Boil water vigorously, add tea leaves at once and remove from heat. Steep tea for

desired length of time and then you pour into hot teapot • Do not use tea leaves more than once

CHECKPOINT: How should you store tea? Give reasons for the increased use of fruit flavoured teas

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Coffee Coffee is produced from the beans of the coffee tree and is exported by 14 countries including Jamaica. The varieties of coffee are named after the areas they are grown, such as Jamaica Blue Mountain, Kenya, Brazil, and Java etc. coffee beans are sold unroasted, roasted and ground-medium to fine. There are many different pure blended and instant (soluble) coffees, which can be brewed, in wide selection of different coffee makers and by various special brewing methods. Coffee is mainly used as a beverage, which may be served with milk or cream. Some of the methods you may use prepare coffee are– drip, vacuum, and percolator

Percolator method Measure water into percolator adjust basket and then you add measure of coffee into it.

Cover and place on heat (or plug into electrical outlet if of electric type) until water begins to percolate. Percolate for seven to ten minutes, and then remove from heat take out basket and serve.

Percolate - to pass liquid though pores or perforations as per sieve/basket of coffee pot.

Automatic drip machine method These machines are very popular and when properly used make an excellent cup of coffee. They require a special disposable filter paper, which can be thrown away with grounds after brewing. To use you usually add a measured quantity of fresh, cold water, as per the manufacturer’s instructions, then you place finely ground coffee into the filter and once you’ve switched on the machine will brew the coffee and keep it hot for serving.

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Instant Coffee This is an easy and convenient method that you may use to make coffee. It is convenient because you can simply add water to the coffee in individual cups and stir Other methods of brewing and serving coffee are expresso, Turkish, Greek, Irish, iced and as shakes. There are many ways of serving coffee:

• Silver service -you place the cups, saucers and spoons on the table for each customer with the cup handle to the right and the spoon underneath.

• You take cups of coffee directly to the table • You place jugs of coffee cream or hot/cold milk on the table for the customer to

help themselves • Service of milk or cream and coffee from pots are held in either of your hands.

The sugar is placed on the table. Tea and coffee are prepared according to standard practices and the customer preferences. They may be brewed or instant, natural or flavoured and served hot or cold.

CHECKPOINT: What are the popular methods of brewing coffee? What is the name of Jamaica’s most famous brand of coffee?

ACTIVITY: Your learning facilitator will guide you in the proper methods of brewing and serving teas. Working in groups you will be required to prepare coffee using the drip and expresso methods. Prepare also a pitcher of iced tea.

Keep all coffee making equipment scrupulously clean Follow manufacturer’s instructions for all equipment

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GLASSWARE AND GARNISHES There are various types of glasses used in the industry. Today, as you probably have noticed, the trend is towards multipurpose glassware such as large wine glasses, rock glasses and highball glasses. Some drinks/cocktails are only served in speciality glasses, i.e. a martini

• Martini glass: wide conical bowl on a tall stem • Collins: tallest of the tumblers, narrow with perfectly straight sides, used for tall

drinks • Highball: medium sized tumbler and the most used. Holds approximately 8 fl.oz • White wine: long- stemmed, medium- sized glass that keeps warm hands away

from the chilled wine/cocktail. Standard glassware for restaurant or hotel bar and wine service For fine hotel and restaurant services you will need to stock the following glassware. The quantity and sizes will be determined by the needs of your operation. Shot glass- ¾ to 2 ounces, lined Delmonico- 5 ounces Old-fashioned or on the rocks –18 to 12ounces Highball-8 to 10 ounces Tom Collins-12 ounces Cocktail-4 to 4½ounces, with a 3 or 3½- ounce line Whisky sour- 3 to 6 ounces Champagne- 5 ounces Port- 3 to 4 ounces Sherry- 3 to 4 ounces Liqueur- 3 ounces with a 1-ounce line Pony brandy- 2 ounces with a1-ounce line Brandy snifter-6 to 12 ounces, with a 2- ounce line Beer- 8 to 12 ounces Punch bowl Wine cooler

CHECKPOINT: Where necessary do your conversion from imperial to metric

Garnishes Garnishes can add flavour or flair to any drink. You should prepare your garnishes just before opening time so that they will be as fresh as possible. Your garnishes may be prepare from oranges, limes, pineapples, olives, cherries, cocktail onions, any special items that are frequently ordered or that is unique to your bar.

• Citrus fruits particularly lemons are widely used.

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They are used in the form of slices, wedges, peels and twists. Slices should be kept together as much as possible until used to preserve their freshness. Lime wedges should be cut large enough to be grasp and squeeze the juice into the drink:

• Fresh pineapples should be used for punches and special drinks. Cut into strips 3 inches long

• Olives and cherries should be place in handy containers so that they may be reached easily. Only small, pitted olives prepared for cocktails should be used. Maraschino cherries that are pitted, but the stems left on are best for cocktails.

• Straws, swizzle sticks, paper umbrellas add final decorative touches

CHECKPOINT: What is the purpose of garnishes and decorations? What are the garnishes used most often with alcoholic beverages?

ACTIVITY: Prepare and present a Frozen Strawberry Daiquiri using the correct glassware and suitable garnishing. Your learning facilitator will provide you with a standard recipe and grade your presentations. If strawberries are not available use other suitable fruit substitute.

WASTAGE AND SPILLAGE You should strive to keep wastage and spillage to a minimum, as they could be costly:

• Use the proper equipment i.e. standard measures, correct size glassware etc • Store products and materials correctly – in the correct place and at the proper

storage temperatures. • Clean up spillages immediately using damp cloth if necessary. • Replace any split drink with freshly made ones • Handle and dispose of all waste according to the establishment’s procedures • Apologise to your customer for any inconveniences

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ACTIVITY: Describe how you would deal with a spillage of drinks, in which your customer’s clothes was damaged.

BEVERAGE QUALITY Beverage quality may be checked during service for appearance, mouth-feel, flavour and aroma. Corrective actions that you may take include:

• re-blending, • preparing a new drink, • changing an ingredient, or adjusting the quantity used • adding ice

Flavour Subtle- flavour is present but slightly Light- flavour is present and can be tasted. Also called light bodied Full/full-bodied- flavour is easily noticed Sweet Very sweet- similar to syrup Sweet- similar to sugar water Dry- lacking sweetness Very dry- totally lacking in sweetness

CHECKPOINT: What are the quality factors that you need to assess while preparing a cocktail?

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ACTIVITY: Your learning facilitator will prepare a number of drinks and have you assess them for appearance, flavour, mouth-feel and aroma.

QUALITY ISSUES Quality issues, when they arise, are promptly reported to the appropriate person in accordance with enterprise requirements. Although you may give an oral report, you should follow up with a written one. Quality standards should be established by management and circulated to all bartenders and their assistants.

CHECKPOINT: What are the quality standards and quality control procedures established for your bar? How is the quality of a drink assured?

ACTIVITY: Ask your learning facilitator to arrange a visit to a successful bar operation in a hotel or restaurant where you may observe and learn how quality standards may be developed and the control measures employed.

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TRAY SERVICE Tray service may be appropriate in situations where:

• the customer is seated away from the bar counter • or at cocktail or reception parties.

Drinks should be carried to or from a table on a service salver or plate with a napkin or serviette under the glass. Covering your salver/tray with a cloth or paper prevents glasses from slipping and absorbs spillages. It is important that you know how to carry and load your salver correctly:

• The tray is balanced on your palm and outspread fingers of your left hand, because drinks are normally served and cleared from the right hand side of your customer.

• Do not load the all the bottles and glasses on one side of the tray or it will be difficult to balance

CHECKPOINT:

• What is tray service? • How is your tray prepared?

ACTIVITY: Describe how you would carry and load your salver correctly? Your learning facilitator will ask you to demonstrate the proper stance and balancing techniques.

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ACCIDENTS Accidents are caused by neglect, insufficient knowledge, inadequate precautions, bad working habits, and poor equipment or lack of maintenance. Accidents during service are attended to promptly and safely with minimal discomfort to the customer. In some cases an apology or other compensation may be offered to the customer. Be careful when pouring drinks and moving around with loaded trays.

Refer to Philip Lief G U.S.A. Valerie Ferg London Eng Dennis R. L Edition Pub Harold J. G & Spirits re Ronald Kin 8th edition H Pre-requisit LG - THHF Ask your le http://house http://www. Heart Trust/

ACTIVITY: Have your learning facilitator choose several beverages for you to prepare and then asses for quality. Demonstrate how you would servethese beverages. Students may do the quality assessment on their classmates’ beverages.

: Robyn M. Feller (1990). The Complete Bartender, Produced by The roup Inc. Published by The Berkley Publishing Group, New York

uson (2001). Classic Cocktails edited by. Published by Southwater, land illicrap John A. Cousins (1990). Food and Beverage Service, 3rd lished by Hodder and Stoughton – London, England. rossman Harriet Lembeck (1983). Grossman’s Guide to Wines, Beers vised edition Publishers- Charles Scribner’s Sons, New York

ton, Victor Ceserani and David Fosket (1995).The Theory of Catering older & Stoughton, Great Britain

e AB0071A Clean and Tidy Bar Areas arning facilitator how to access. andhome.msn/food/wineguide0.aspx the.bartender.com NTA Food and Beverage Curriculum. L2 M3 pp1-25

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http://houseandhome.msn/food/wineguide0.aspx

http://www.the.bartender.com/



Yes

No

1.

I know how to prepare drinks in accordance with enterprise standards, using the correct equipment, ingredients, and measures

( )

( ) 2.

I understand how to identify, use and handle correctly industry standard glassware and garnishes

( )

( ) 3.

I can check beverage quality during service and take corrective action when required

( )

( ) Checklist 2

Yes

No 1.

Drinks are served promptly and courteously and in accordance with customers’ preferences

( )

( ) 2.

Coffee and tea are prepared and served appropriately

( )

( )

3.

Wastage and spillage are minimised

( )

( )

4.

Beverage quality issues are promptly reported to the appropriate person

( )

( ) 5.

Tray service is provided in accordance with enterprise standards

( )

( ) 6.

Accidents during service are attended to promptly and safely

( )

( )

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ELEMENT 4: CLOSE DOWN BAR OPERATIONS LEARNING OUTCOMES As you go through this element you need to ensure that you acquire the necessary knowledge, skills and attitude to close down bar operations. Your instructor is there to assist you through the different activities, so on completion you should be able to:

1. Shut down equipment, when appropriate in accordance with enterprise safety procedures and manufacturer’s instructions.

2. Clear, clean or dismantle bar areas in accordance with enterprise procedures. 3. Store leftover garnishes hygienically and at the correct temperatures. 4. Check stock and reorder in accordance with enterprise procedures. 5. Set up bar correctly for next service 6. Hand over to and share relevant information with incoming bar staff, where

appropriate. SHUT DOWN EQUIPMENT Your bar should have written procedures for shutting down.:

Unplug blenders, electric juice extractors. Never clean or dismantle equipment without ensuring that the machine is switched off or disconnected from the power supply then remove any solid matter, rinse, clean with detergent, rinse again, drain and dry and remove equipment to designated place for overnight (short) storage.

Always be informed of the correct procedure for shutting down the equipment before usage

CHECKPOINT: Demonstrate the proper procedure for shutting down the equipment in your bar.

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CLEAN AND DISMANTLE BAR AREAS

The following activities are preformed in the closing of the bar. You should ensure that the closing procedures are carried out satisfactorily and according to your company’s standards:

Remove small items (spoons, bottle openers, knives) into drawers and cabinets then put all bottles in there proper places and stow liquor in designated areas (return to stores if necessary) then lock the liquor cabinet if required. You should then clean or dismantle blenders, juicers and mixers and wash all dirty glassware making sure they are sparkling clean. Air dry glassware with rims on towels to avoid spotting and drain and wipe off sinks and drain boards You can then wipe down the bar and clean your station thoroughly, including the outside of ice bins, beer boxes etc. then mop floors and turn out the lights and lock up after making sure that all tables have been cleaned off and wiped down by the person responsible.

CHECKPOINT: List the steps you take, when you clean, dismantle and shut down you bar

STORE LEFTOVER GARNISHES

It is best to make your garnishes just before serving and to estimate as closely as possible the quantities and types you will need to prepare based on your expected clientele. Garnishes made from fresh fruits, if not handled and stored properly deteriorate quickly, due to oxidation and enzymic action.

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Some garnishes such as carved vegetables may be prepared before hand and covered with cold water. Store your garnishes as you would store food. If made from dried food, do not refrigerate, but wrap and store at room temperature. If made from with ingredients that are normally refrigerated, seal by wrapping in plastic wrap, placing in an airtight container or plastic bag and refrigerate.

CHECKPOINT: Why is it advisable to prepare your garnishes just before serving and to minimise excesses?

ACTIVITY: You are assigned to carryout closing procedures of your bar. Your learning facilitator will assess your competence to include how you handle and store leftover garnishes

Practice good sanitation procedures Wear protective clothing CHECK AND REORDER STOCK Stock control is one of the essential management tools. Unless you can keep track of your inventory/stock you will not be able to monitor costs effectively. Stock control is important in bar operations and that is why you may have implemented control measures such as bar parstock or bottle for bottle exchange:

You should count your stock at pre-determined periods (before or after service) and check your stock against the bar receipts and parstock if used then order items needed for re-stocking. Replenish bar parstock and use proper documentation e.g. requisitions

Use an assistant to help you in the stock counting for verification purposes.

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CHECKPOINT: Prepare a checklist to be used when you are checking or re-ordering stock.

ACTIVITY: Describe the stocktaking procedures of your institution’s bar. Your learning facilitator will arrange for your class to visit some retail bars where you may observe their wide range of bar stock and learn about their stock control measures.

Note documentation used Pay attention to safety practices employed SET UP BAR FOR NEXT SERVICE The bar should be inspected to see that it is spotlessly clean, the floors, walls, windows

and furniture are in perfect condition and that the room temperature is right and there are no offensive odour. Your supplies of wines and liquors should be carefully checked so that the stock is up to par for the next server. You should check equipment – blenders, shakers, juicers and make sure they are in good working order then check draft beer system, if used. You should then check

decorations and garnishes. Do you have an adequate amount of prepared garnishes?

Shaker - used in preparing cocktails made with juice and syrups that need good mixing.

Ensure that you check your liquors, wines and mixers. Place bottles of liquor in their proper places on the shelves, then place glassware in areas designated. You should have on hand small bar tools and items, swizzle sticks, napkins, towel, bottle openers, measures etc. and salt/sugars for frosting glasses then fill ice boxes

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CHECKPOINT: What are some of the activities you would oversee or do in setting up a bar for service?

HANDOVER TO INCOMING STAFF Procedures for handover to incoming staff must be according to enterprise requirements:

You should go over your bar stock with incoming staff and share any deficiencies you may have noted to ensure that incoming staff signs stock list and update your replacement on the conditions prevailing in the bar, clients and any outstanding orders to be filled.

Complete all the necessary documentation

CHECKPOINT What items are likely to need restocking at the end of a shift at a beach bar in one of our local hotels?

ACTIVITY: Make up a standard list of equipment and glassware you will need for a bar that serves alcoholic and non- alcoholic drinks. Which drinks is your typical customer likely to order most? Make your observations after studying a nearby bar. Ask your learning facilitator to assist in making the arrangements for your study.

Refer to: Valerie Fergus (2001). Classic Cocktails Published by Southwater, London England

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Harold J. Grossman (1983). Grossman’s Guide to Wines, Beers & Spirits-, revised by Harriet Lembeck, seventh revised edition Publishers- Charles Scribner’s Sons, New York Ronald Kinton, Victor Ceserani and David Fosket (1995). The Theory of Catering-, 8th edition Holder & Stoughton, Great Britain Pre-requisite LG - THHFAB0071A Clean and tidy bar areas LG - THHGFA0042A Process Financial Transactions Ask your learning facilitator how to access these. http://www.epicurious.com http://www.barkeep.com http://bartender.com

45

http://www.epicurious.com/

http://www.barkeep.com/

http://bartender.com/



Yes

No

1.

I understand how to shut down equipment, when appropriate in accordance with enterprise safety procedures and manufacturer’s instructions

( )

( ) 2.

I understand how to clear, clean or dismantle bar areas in accordance with enterprise procedures

( )

( ) 3.

I know how to store leftover garnishes hygienically and at the correct temperatures

( )

( ) 4.

I understand how to check, stock and re-order in accordance with enterprise procedures

( )

( ) 5.

I know how to set up bar correctly for next service

( )

( )

6.

I understand how to hand over to and share relevant information with incoming bar staff where appropriate

( )

( ) Checklist 2

Yes

No 1.

Bar areas are cleared, cleaned or dismantled in accordance with enterprise procedures

( )

( ) 2.

Leftover garnishes are stored hygienically at the correct temperatures

( )

( ) 3.

Bar is set up correctly for next service

( )

( )

4.

Stock is checked and reordered in accordance with enterprise procedures

( )

( ) 5.

Handover is made to incoming staff and relevant information is shared

( )

( )

46

Operate a Bar

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Transcript of Operate a Bar