First of all, you must have a certain understanding ability.
Bartenders sometimes need to "tailor-made" products according to customers' individual requirements. Without a basic understanding, it is impossible to accurately grasp the needs of customers.
Secondly, we should have the ability of foreign language communication.
The raw material of cocktail is foreign wine, and the bartender must be able to read the label. If he knows nothing about English, he will have no way to start.
Moreover, bars often receive foreign guests, and bartenders should be able to communicate with foreign guests in English.
Third, pay attention to the instrument. In the vocational qualification examination, it is stipulated that bartenders can't wear jewelry and keep long nails. Female bartenders should be dignified. Otherwise, a good hotel will definitely not be hired.
Fourth, flexible coordination. The professional characteristics of bartenders require them to have flexible fingers and arms, coordinate their movements and be sensitive to color, smell and taste.
Salary: But overall, the monthly salary of new bartenders is about 1 1,000 yuan. If bartenders have high technical content, they can bring more profit space to the hotel, such as being a foreman or supervisor, and their income will be more, and some can reach 6000 yuan or 7000 yuan per month.
The work of "bartender" is standardized according to the approval requirements of the Ministry of Labor.
A technical level is divided into five levels: junior bartender, intermediate bartender, senior bartender, bartender technician and bartender senior technician.
The requirements of general hotels are intermediate bartenders or above, otherwise they can only be reduced to bar girls in the general sense.
But the level of bartenders is very, very hard to get. How is your English? If your English is not good, I advise you to give up.
Supplement: Bartender must know how to drink. The work of bartenders is inseparable from wine, and the degree of mastery of wine directly determines the development of the work. As a bartender, you should master the origin, physical characteristics, taste characteristics, production technology, product name and drinking method of various wines, and be able to distinguish the quality and year of wines.
Let me give you some basic information. You can try to find some information first.
Junior bartender
First, the bartending plan
1. General classification of wine
2. Representative brands of various wines
2. Wine industry and bartenders
1. The origin of bartending
2. The present situation and development of bartending
3. The definition of bartender
4. The basic professional quality requirements of bartenders
5. The professional ethics requirements of bartenders
6. The professional quality requirements of bartenders
7. The duties of the bartender
8. Bartender's job content
9. Bartender's manners, manners and service standards
Three. Bar overview
1. Definition and characteristics of bar
2. Bar classification
3. The structure of the bar
4. The structure of the bar
5. Bar design
6. Bar equipment
7. Wine mixing utensils and cups
Four. 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. The characteristics and classification of beer
7. Raw materials for beer production and brewing
8. Storage and service of beer
9. Introduction of world famous beer producing countries
10. Types, characteristics and main varieties of yellow rice wine
Verb (abbreviation of verb) legal knowledge
1. labor law
2. Anti-unfair competition law
3. Consumer Protection Law
4. Food Hygiene Law
Step 6 prepare cocktails
1. The origin and development of cocktails
2. Structure and types of cocktails
3. Basic requirements for preparing cocktails
4. Cocktail modulation standard
5. The modulation principle of cocktails
6. How to make cocktails
7. Steps and specifications of cocktail preparation
7. Wine preparation, operation and service
1. Preparation of drinks and accessories
2. Service procedures for tea, coffee, juice, cola and soda water.
3. Working procedures of bars before, during and after business.
4. Bar bartending, hygiene, service and other standards.
5. Bartender's hospitality service standard
Eight. Practical exercises
1. Tilt training (two-handed shaking and one-handed shaking)
2. Show the bottle and pour the standardized action training.
3. Harmony method action practice
Practice mixed cocktails
Step 5 make simple decorations
Nine, make cocktails
1. international cocktail (20 models)
Moscow mule
Perfect Mahatan
Perfect martini
daiquiri
Brandy Alexander
Pink Lady
Whisky Sour
Rob Roy
Gan machat Tan
Dry pasta
Screwdriver
Bloody Mary
Salty dog
Dry white wine
gin
Juniper tonic wine
Whiskey soda
Rnm cola
Cuba Libre
Irish cooler
2. (Additional) Twelve Constellation Cocktails
(1) A set of traditional twelve constellations.
(2) A set of the latest popular twelve constellations.
Teaching content of intermediate bartenders
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Intermediate bartender
First, distilled liquor
1. Overview of Distilled Liquor
2. Classification of distilled liquor
3. Grain distilled liquor: the origin, history and representative brands of whisky, gin and vodka.
4. Fruit distilled liquor: the origin, development, manufacturing technology and representative brands of brandy and fruit brandy.
5. Other distilled spirits: the origin, history, manufacturing technology and representative brands of rum and tequila.
Step 2 mix wine
1. Definition of mixed wine
2. Classification of mixed wine
3. Definition and classification of aperitif
4. On behalf of brands, drinks and aperitif services.
5. Definition, classification and production technology of liqueur.
Three. liqueur
1. Definition of liqueur
2. The classification of liqueur
3. Introduction of liqueur brand
4. Artistic knowledge
1. Meaning and application of color and color elements
2. Color combination
3. People's perception of color
Verb (abbreviation of verb) China white wine and China mixed wine.
1. Characteristics of China Liquor
2. The main raw materials for liquor production in China.
3. Sake koji
4. Flavor type and brand of China liquor.
5. China wine: dew wine, medicated wine and health wine.
Organization of intransitive verbs bar
1. Organization of the Bar Association
2. Job responsibilities and work contents of the bar
Seven. Bar product promotion
1. Definition of promotion
2. Bar promotion methods
Eight. Working procedures and standards of bar service
1. Routine inspection procedures and standards for bar managers.
2. Procedures and standards for setting up temporary bars for banquets
3. Procedures and standards for the establishment of bar associations
4. Bar wine preparation procedures and standards
5. Beverage service procedures and standards
6. Bar cleaning procedures and standards
7. Procedures and standards for closing bars.
9. cocktail decorations
1. The role of decorations
2. Various decorations
3. cocktail decoration law
4. Basic methods of making decorations
X. Operational skills training
1. hip flask training (one-handed O, S shaking method; Two-handed big round wheel, w-shake method)
2. Cocktail preparation plan training
3. Cocktail preparation practice
Step 4 make decorations
5. Production of (additional) fruit bowls
XI。 (Additional) Famous Wine Tasting
1. The flavor of six kinds of distilled liquor
2. Taste all kinds of sweet wine.
3. Taste other famous foreign wines
Twelve. Mixed cocktail
1. National Cocktails (30 kinds)
(1) snowball
(2) Golden Bronx
(3) Gibson
(4) Perseus I.
(5) Godfrey
(6) Custody frame
(7) Rusted nails
(8) Belarusian
(9) Black Russia
(10) Long Island Iced Tea
(1 1) sidecar
(12) Ms. Nak
(13) Bacardi Codetail
(14) apricot acid
(15) golden dream
(16) Golden Cadillac
( 17)Grashopper
(18) Bronte
(19) Coin Tea
B& Agricultural Company; B
(2 1) hot palm wine
(22) Heavy water
(23) Wine shoemaker
(24) New Moon
(25) moonlight
(26) Alguer's kiss
Brandy Collins
(28) Sour gin
(29) Porto flip
(30) Negroni
2. Cocktails are very popular now.
(1) Blue Bay
(2) hot
⑶X.Y.Z
(4) Beligni
5] godfather
Merry Christmas.
Once ⑺red· Ross
Being ⑻The warm summer night
⑼Kamikaze
⑽ red eye
⑾Olymqic
⑿ new york.
[13] ⒀Bad boy
[14] ⒁Golden era
⒂ blue mist.
⒃Matrix
⒄Double pop music
Hawaii ⒅Blue
Trick ⒆Pass foot
⒇Shirleg Temple
3. (Additional) Bullet Cocktail
(1) Six-color bullet
(2) Ten-color bullets
(3) Depth charge
4. (Additional) Test-tube Cocktails (for students studying intermediate fancy)
(1) In vitro fertilization -8
(2) IVF-12
(3) IVF-16.
⑷ Dream test tube
Thirteen. (Supplement) Historical events, inventions and allusions in the development of world wine industry.
1. Brief Introduction of Brewing Industry in Different Historical Periods of the World
2. The "Meyer tax" incident in Britain.
3. The influence of Coffey's continuous distiller on wine industry.
4. triangle trade in the United States
5. Application of activated carbon
6. The influence of "Prohibition" in the United States
Fourteen (Supplement) Introduction of Eight Distilled Liquor Industry Groups in the World
1. intravenous injection
2. Dublin City University
3. Allied Domecq
4. Sigdi Martini
5. Bacardi Martini
6. American brands
7. Pernod Ricard
8. Brown Foreman
Fifteen. (Additional) How to open a bar?
1. Investment budget for opening a bar
2. Bar decoration
3. Design requirements of the bar
4. Bar equipment, articles and equipment.
5. Bar raw material equipment
6. wine list settings
7. Procurement and channels of appliances and materials
8. Operating procedures of the bar
Sixteen. Analysis of (Additional) Bar Wine List
List of three bars in Qingdao
Seventeen. (Additional) Social and Business Etiquette Training
1. communicative code of conduct
2. Personal etiquette
3. Communicative etiquette
Step 4 communicate etiquette
5. Foreign etiquette
6. Business communication etiquette
18. (Additional) Bar English
1. English names and logos of foreign wines
2. Cocktail English and logo
3. English and logo of bar equipment
4. Bar Service English
5. Bar English
Main points of learning content for junior bartenders
This part requires students to master the manners of bartenders, bartenders, bar profiles, beverage profiles, legal knowledge, health knowledge and so on.
Basic knowledge of beverages:
The definition and classification of drinks, the definition of wine, the origin and development of wine, the function of wine, the naming and classification of wine, the brewing principle and production technology of wine, the main components of wine, the content contained in the style of wine, the source of wine color, people's perception of wine fragrance, the taste type of wine, the physical characteristics of alcohol, the definition of alcohol content, the expression method of alcohol content, the significance of standard alcohol content method, the conversion relationship between alcohol content, Raw materials and brewing technology of beer, classification of beer, nutritional components of beer, storage conditions of beer, quality identification of beer, use requirements of beer, definition of rice wine, main components and nutrition of rice wine, characteristics and classification of rice wine, main raw materials and production technology of rice wine, storage conditions of rice wine, quality identification of rice wine, use requirements of rice wine, definition of sake, main components and nutrition of sake, characteristics and classification of sake, Main 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 liquor, definition and types of blended wine, world-famous whisky producing countries, types of gin, famous brandy producing areas in France, quality grades of cognac, types of rum, raw materials of rum, producing areas of rum, raw materials of tequila, and tequila. The origin of Tejila wine, the raw materials for producing vodka, the origin of vodka, the five flavors of China white wine, the types of aperitif, the origin of port wine, the origin of sherry, the main components of carbonated drinks, the types of carbonated drinks, the types of coffee, tea and fruit juice.
Basic knowledge of bars:
The concept of bar, the types and operating characteristics of bar, the organization of bar, the hygiene work of bar, the basic service technology of bar, the work content of bar, the knowledge of bar list and bar spectrum, the knowledge of beverage brands, the preparation requirements of wine, the preparation and production of auxiliary materials, the use and maintenance of bar equipment, facilities and appliances, and the common basic English and bar terminology.
Cocktail modulation: the definition, history and legend of cocktail, the basic structure of cocktail, the measurement and conversion of wine, and the terminology and technology of cocktail modulation.
Related knowledge:
Food hygiene law, nutrition knowledge, food pollution types, health knowledge, disinfection methods of bar utensils, etiquette knowledge, basic knowledge of hotel tourism.
Practical exercises:
Cocktails:
Moscow Mule Perfect Manhattan Perfect Martini Delilah Brandy Alexander Pink Lady Whiskey Sour Rory Dry Manhattan Dry Martini Spiral Drill Blood Mary Salt Dog Kyle Kimbark Golden Tony Whiskey Soda Rum Cola Free Cuba Irish Culler.
Regular coffee (one cup)
Freshly squeezed orange juice (one cup)
Watermelon platter (one)
Key points of learning content for intermediate bartenders.
This part requires students to master the basic principles of brewing, beverage knowledge, bar knowledge, wine list and wine spectrum, food nutrition and hygiene, bar equipment and other knowledge.
Basic principles of brewing:
Brewing history, classification, raw materials, koji, brewing equipment, brewing production technology, alcohol fermentation, starch saccharification, koji making, raw material treatment, distilled wine, wine aging and aging, wine blending and adjustment.
Basic knowledge of beverages:
Definition of distilled liquor, distillation equipment and principle of distilled liquor, names of six world-famous cocktail base wines, knowledge of brandy, gin, rum, vodka, whisky, tequila, aperitif, table wine, Li Jiao, blended wine, definition of blended wine, classification of blended wine, vermouth, port wine, etc. Definition of distiller's yeast, definition of compound fermentation, main varieties of China famous liquor, characteristics and famous brands of Maotai-flavor liquor, characteristics and famous brands of Luzhou-flavor liquor, characteristics and famous brands of Fen-flavor liquor, characteristics and famous brands of rice-flavor liquor, characteristics and famous brands of concurrently (mixed) flavor liquor, and production grades and brands of famous French cognac and famous French Armanina.
Bar knowledge:
Bar knowledge, bar equipment knowledge, cocktail knowledge, cocktail making methods, blending methods, mixing methods, shaking methods, stirring methods, Barker cocktails, Collins cocktails, eggnog cocktails, hissing cocktails, Frappe cocktails, main methods of bar promotion, bar setting procedures, bar wine preparation procedures and beverage service procedures.
Knowledge of wine list and wine spectrum;
The definition and function of wine list, the relationship between wine list and the purchase and storage of raw materials for bar drinks, the design content of wine list, the definition of wine spectrum, the structure of wine spectrum, cocktail wine spectrum and red wine wine spectrum.
Knowledge of food nutrition and hygiene:
Nutrition and hygiene knowledge of food and beverage, gfd, bar cleaning, tableware and wine disinfection, bar hygiene standards, quality requirements of bartenders.
Wine preparation:
Bar service, alcohol inspection, wine distribution method, cocktail party knowledge, cocktail party service procedures and standards.
Bar management form knowledge:
Wine ordering knowledge, picking list, internal allocation list, loss reporting list, inventory list, sales report, cashier report, bar daily report, employee shift schedule attendance list and attendance list, bar warehouse inventory list.
Equipment preparation:
The use and maintenance of bar equipment, the use standard of bartending equipment, the use standard of measuring tools, the use standard of wine shaker, the placement and classification of bar equipment, the placement standard of common cups in bars, the placement principle of front and rear bars, the placement principle of banquet bars, the preparation principle of banquet cups, and the standby standard of wine glasses.
Auxiliary material preparation:
The principles and standards of cocktail decoration, the production methods of various decorations, the preparation requirements of various cocktail ornaments, and the production of various cocktail ornaments.
Wine mixing operation:
Procedures and standards for cocktail preparation and bar service.
Beverage operation:
The procedures and standards of beverage service, as well as the drinking methods of various wines.
Equipment use and maintenance:
The temperature in the refrigerator, the requirements of storage and cleanliness, the principle of draft beer machine, the use and cleaning and maintenance requirements of electric mixer, electric cup washer, refrigerator, ice maker, coffee machine and juicer.
Bar English Application: Bar Terminology
Legal knowledge: knowledge about anti-unfair competition law and consumer rights protection law.
Public relations and social etiquette: customs and religious knowledge of all countries in the world
Basic knowledge of tourism: the essential attributes, characteristics and types of tourism, the basic elements of tourism, the composition conditions of tourists, the characteristics of tourism resources, the composition of tourism and the characteristics of tourism resources in China.
Cocktails
Snowball Golden Bronx Gibson Rainbow Wine Father Sting Rusted Nail Belarus B & Russian Long Island Iced Tea Side Car Nick Garman Bagardi Cocktail Apricot Golden Dream Golden Cadillac Green Grasshopper Bronx Dujun Tea B&; Hot Toddy Heavy Water Red Wine Cobler Crescent Angel Kiss Brandy Corinthian Gin Porto filippo Ni caroni
Milk shake orange juice milk shake coffee cappuccino espresso fruit platter watermelon platter (one) orange juice platter (one)
tea
Iced lemon tea (iced lemon tea)
Key points of learning content for senior bartenders.
This part requires students to master wine knowledge, champagne knowledge, cocktail creation, wine glasses knowledge, reception, bar service procedures and standards, bar marketing, bar common English, bar operation and management, coffee knowledge and so on.
Wine knowledge:
The history of Chinese and foreign wines, the relationship between wine and religion, wine-making raw materials, wine-making technology, climate conditions for wine-making grapes, soil conditions for wine-making grapes, diseases and pests for wine-making grapes, wine management system, factors affecting wine quality, wine composition, wine nutrition, wine medicinal value, wine color, wine sugar content, wine aroma, wine taste, wine aging, wine grade, wine storage, Wine service, wine producing area, wine tasting, wine acceptance, wine purchase, wine sales, wine transportation, wine aging, wine packaging, wine barrel, gas in wine, wine year, wine estate, world famous wine, Chardonnay wine, Sauvignon Blanc, Johannesburg Riesling, Cabernet Sauvignon, Merlot, Black Pi Nuo, Camry beaujolais, Zinfandel and Shiraz.
Champagne knowledge:
Definition, raw materials, production technology, classification, origin, history, sugar content, gas, color, taste, aroma, French champagne, Italian champagne, American champagne, Austrian champagne, Argentine champagne, Chilean champagne and China champagne.
Taste and appreciation of cocktail creation;
Cocktail preparation principle, cocktail creation principle, cocktail creation elements, cocktail "eleven tones" (color, fragrance, taste, tone, emotion, tone, temperature, humidity, light and tone), matters needing attention in cocktail preparation, cocktail formula, cocktail service, relevant food knowledge, wine and food collocation principle, relevant sports knowledge, conditions that bartenders should have, and skills in handling emergencies and wine lists.
Wine glass knowledge:
Understand, use, clean and maintain common wine glasses.
Reception: the definition, characteristics, types, bar setting, working procedures, material planning and coordination of reception.
Working procedures and standards of bar service:
Procedures and standards for routine inspection by bar managers, temporary bar setting for banquets, bar setting, bar drinks preparation, bar cleaning, bar drinks inventory, bar drinks distribution, bar drinks service, bar drinks application and bar closing.
Bar marketing: internal and external marketing of bars
Common English in Bar: Bar Terminology
Bar operation management: incoming goods acceptance, inventory handling, sales loss reporting, discount, staff training, attendance, advertising, business administration, and tax cost control.
Management and cleaning procedures and standards of bar equipment and appliances: bar glassware cleaning procedures, bar stainless steel cleaning procedures, Li Jiao wine bottle cleaning procedures, white wine bottle cleaning procedures, red wine bottle cleaning procedures, white wine bottle cleaning procedures, refrigerator cleaning procedures, freezer cleaning procedures, wine glass specifications, jig specifications, shaker specifications, mixing wine glasses specifications, ice bucket standard decorations making procedures and standards: making fruits, vegetables, flowers, flowers. Quality identification of auxiliary materials for mixing wine. Beverage knowledge: wine mixing method, bottle opening technology, the matching law of wine and glass, the use of draft beer machine, mineral water, soda water, tea and juice.
Coffee knowledge:
Coffee history, coffee variety classification, coffee's help and influence on human body, coffee drinking time, use and maintenance of coffee utensils, matters needing attention in coffee preparation, introduction of commonly used famous coffee, cooking methods of hot coffee and iced coffee, coffee tasting and appreciation, purchase and storage of coffee beans, use and maintenance of bean grinder, and use and maintenance of coffee machine.
Bar equipment maintenance: ice maker, electric freezer, blender, etc.
Labor law: the basic principles of labor law, the principle of concluding labor contracts, the types of labor contracts, the procedures for changing labor contracts, the dissolution of labor contracts, the definition of labor law, the rights and obligations of workers and their consistency.
Food hygiene law:
Definition of food hygiene law, main contents of food hygiene law, main contents of food hygiene management, sources of harmful factors in food and food hygiene.
Nutrition knowledge of food pollution;
Nutrition required by human body and its sources, types of protein, lack of protein, food sources of carbohydrates, food sources of energy, types of vitamins, reasonable basic requirements of nutrition, supply of protein, role of essential fatty acids, source of fatty foods, classification of carbohydrates, role of carbohydrates, energy consumption of human body, source of calcium in food, source of iron in food, and vitamins (after AD). Functions of food carving and fruit platter technology: common raw materials of food carving, tools and knives of food carving, technological process of food carving, fruit platter technology bar training: significance, principles and requirements of training, conditions that trainers should have, contents and methods of training, and how to handle guest complaints: analysis and solutions of complaints: how to care for drunken guests: how to ensure the safety of life and property of drunken guests: how to improve the competitiveness of bars in the market.
Practical exercises:
Cocktail Mai Sabel Coffee Brandy Alexander champagne cocktail Classical Qiqi Coconut Growers Guest to Singaporean Commander Banana Delilah Bo Ben Lin Tom Colin Brandy Costa Margaret Blue Margaret Cream Margaret in between, Jin Fei Jin Fei Jin Fei Jin Fei Jin Fei Jin Feihu Gila Sunrise B52 Hit the Wall Harvey Yankee Snow Brandy Get Good Luck Travel Around the World Dionysus Brown Contrast Milkshakes (nine models), Coffee Fancy Coffee (two models), Fruit Fancy Dishes (six models), Tea Babao Tea, etc. (eight), the learning content of junior fancy bartenders is divided into+one bottle and one ting.