SHIPS COMPANY PROFILE

ABOUT THE JOB-BAR SERVER

1.RESPONSIBLE FOR ALL BEVERAGE SERVICE IN
LOUNGES.POOLSIDE,RESTAURANTS&SPECIALBARS
2.RESPONSIBLE FOR SET UP/CLOSE BAR AND LOUNGES
3.MUST KNOW THE BAR MENU AND BE ABLE TO EXPLAIN AND SUGGEST
DRINKS
4.MUST STRIVE TO REACH AND EXCEED SALES TARGETS
5.BE SURE TO FOLLOW USPH PROCEDURES
6.RETURN CHECKS TO CORRECT BARS
7.ASSIGNATED TO WORK SPECIAL /COCKTAIL PARTIES
8.MUST KEEP WORKSTATION CLEAN,ORDERLY AND PROPERLY.
9.MUST CHECK AND FOLLOW THE SCHEDULE
10.CHECK TO SEE THE STATION/TABLES ARE CLEAN ,IN ORDER ,AND PROPERLY
SET WITH MATCHES ,CLEAN ASHTRAYS AND TABLES TENTS.
SUGGEST DRINKS AND TAKE ORDERS
12.WORK AT SPECIAL PARTIES AND COCKTAILS PARTIES INCLUDING CANAPES
SERVED IN THE LOUNGE
13.ATTENTED WEEKLY BAR STAFF MEETINGS AND TRAINING SESSIONS AS
REQUIRED.
PRODUCT KNOWLEDGE
FERMENTATION:PROCESS OF ADDING INGREDIENTS OF THE PRODUCTS TO
CREATE CRUDE ALCOHOL
DISTILLATION:SECOND STEP,INVOLVES THE VAPORIZATION OF ALCOHOL
,FOLLOWED BY CONDENSATION,IT TAKES 2 OR 3 TIMES TO CREATE A
DRINKABLE PRODUCT.
RAW PRODUCT : CAN BE FERMENTED OR DISTILLED,THE FERMENT LIQUID
BASED ON 3 MAIN INGREDIENTS:GRAIN ,FRUIT,VEGETABLES(GIN ,VODKA

VODKA
CLEAR SPIRIT MADE FROM RAW PRODUCTS(RYE,WHEAT,POTATO)

GIN
IS FLAVORED WHITE SPIRIT MADE BY DISTILLED FERMENTED GRAIN(CORN
,OATS,ETC)
FLAVOURED ,JUNIPPER BERRIES(LEMON/ORANGE PEELS ANISE,CARAWAY,ETC)

TEQUILA
NOT MADE FROM TIPICAL GRAINS OR FRUITS COMES FROM THE AGAVE PLANT

SILVER=bottled immediately after distillation 60 days

RESTED(REPOSADO)=between 2-12 months
AGED(AEJO)=more than a year but rarely past 5 years

GOLD=Same as blanco coloring &flavouring ingredients

RUM
MADE FROM MOLASSES ,STICKY SIRUP RESULT WHEN SUGAR CANE IS BOILED
DOWN.

WHISKEY
LIKE GIN AND VODKA IS DISTILLED FROM GRAINS/IS CLEAR LIQUID BUT LIKE
BRANDY IS DURING THIS AGING PERIOD THAT WHISKEYS GETS AMBER.
SCOTCH
MUST BE DISTILLED IN SCOTLAND (not necessarily bottled)
Comes in 2 types
Single malt
Made using only MALTED BARLEY(not mixed /blended with other type of grain)
Must be aged for at least 3 to 5 years,(most popular standard is 12 years/15 is
too long)
Like brandy have different regions highland lowklands,etc
Blended scoth
The practice of mixing single malt scotches with other grain whiskeys
Could be 15 to 50 malts and grain whiskeys.
IRISH WHISKEY
MORE HEAVIER AND MORE FULL BODIED THAN SCOTCH
AMERICAN WHISKEY
Produced and drank in US.
By law have at least 51% corn and aged in brand new oak barrels for at least 4
years.

COGNAC
is a variety of brandy,is made from fruit brandy, called eau de vie in English,
produced by doubly distilling the white wines produced in any of the growth
areas.
(VS)VERY SPECIAL
(vsop)very superior old pale
XO(extra old)
BRANDY
is a spirit produced by distilling wine. Brandy generally contains 35%60%
alcohol by volume and is typically taken as an after-dinner drink.
ARMAGNAC
is a distinctive kind of brandy or eau de vie produced in the Armagnac region in
Gascony, southwest France.
GRAPPA
Grappa is an alcoholic beverage, a fragrant, grape-based pomace brandy of
Italian origin that contains 35%60% alcohol by volume (70 to 120 US proof).
MADE OF THE JUICE OF GRAPE.
LIQUEURS
Made from secret recipes ,eachh formula have a closely guarded secret
You find 4 main elements
1.basic spirit
2.raw material
3.sugar for sweetening
4.color when required.
Liqueurs are flavored and sweetened spirit produces in range and beautiful
colors.

AMARETTO =Amaretto is an Italian sweet almond-flavoured liqueur. It is made

from a base of apricot or almond pits, sometimes both.
FRANGELICO=

Frangelico is a hazelnut and herb-flavored liqueur.

KAHLUA =Coffee flavoured liqueur.

TIA MARIA=dark jamican rum flavoured with jamaican cofee beans.
SAMBUCA=is an Italian anise-flavoured, usually colourless, liqueur.
GALLIANO=is a sweet herbal liqueur
GRAND MARNIER=cognac+bitter orange peel.(haiti)
COINTREAU=Cointreau sources its bitter oranges from all over the world,
usually Spain, Brazil and Saint-Raphal, Haiti as well as Ghana.[
BLUE CURACAO= is a liqueur flavoured with the dried peel of the laraha citrus
fruit, grown on the island of Curaao. The liqueur has an orange-like flavour
with varying degrees of bitterness. It is naturally colourless, but is often given
artificial colouring, most commonly blue or orange, which confers an exotic
appearance to cocktails and other mixed drinks. High-end Curaaos like Grand
Marnier are based on cognac (or other aged spirits), giving the Curaao a
natural rust-orange color.
BENEDICTINE is an herbal liqueur beverage developed by Alexandre Le Grand
in the 19th century and produced in France.
B&B A "B and B" is made from equal parts of cognac (brandy) and Bndictine
DRAMBUIE=made from malt whisky, honey, herbs, and spices.
BAILEYS =is an Irish whiskey and cream based liqueur. It can be compared to
other cream liqueurs such as Amarula, Carolans and Sangster's.
SOUTHERN &COMFORT=is an American liqueur made from neutral spirits with
fruit, spice and whiskey flavourings.(peach)
CRME DE CASSIS= is a sweet, dark red liqueur that is made from
blackcurrants.
MIDORI=means green in japan is a sweet & sticky melon liquour.
Kirsch=german cherry
Chambord=raspberry liquour
APERITIFS

AMER PICON=BITTER,ORANGE
DUBONNET=MADE FROM MIXTURE OF WINE,SPICES AND HERBS
CAMPARI=ORANGE BITTERS
PIMMS=IS A GIN INFUSED WITH AROMATIC
MARTINI ROSSI&DRY=WINE FLAVOURED WITH HERBS,SPICES,BARKS NAD
FLOWERS
TIO PEPE=SHERRY FORTIFIED WINE
HARV.BRISTOL CREAM=VERY SWEET SHERRY.