1. BARTENDING
 Airez Mier
 Gelyn Quenza
 Earl Aikee Galo

3. HISTORY OF BARTENDING
 Bartending began as a trade thousands of years ago. Historical accounts from the time of
Julius Caesar show that inns situated along the major transportations routes served wine and
provisions to travelers.
 In Rome, neighborhood taverns were meeting places for locals to enjoy drinking and gossip.
 There is evidence that even earlier the ancient Greeks had such places of entertainment and
refreshments for travelers.
 In Rome, neighborhood taverns were meeting places for locals to enjoy drinking and gossip.
 There is evidence that even earlier the ancient Greeks had such places of entertainment and
refreshments for travelers. Bartenders and bar owners were considered members of the
economic and social elite. They owned property and were recognized as part of one of the
wealthiest traders of all time. This social status of bartending was then passed on to the New
World
 Today people still gather in a variety of public and private establishments
for drinking, meeting friends, relaxation, and entertainment.
 Tending bar involves much more than just serving drinks. In fact, some
bartenders leave the “serving” to others. The job may include preparing
the drinks, customer service, management, security, and sometimes
psychiatrist!

5. Jeremiah “Jerry” Thomas (1830-
1885)
 An American bartender
 “Father of the American Mixology”
 born in 1830 in Sackets Harbor, New York
 He learned bartending in New Haven, Connecticut before sailing for California where
he worked as bartender, gold prospector, and show manager
He toured Europe, carrying along his flashy techniques of mixing
cocktails, sometimes while juggling bottles, cups and mixers.
At the Hotel in San Francisco, Thomas was earning $100 a week– more
than the Vice President of the United States
In 1862, he finished the Bar-Tender’s Guide or the book entitled as
“How to Mix Drinks”– the first drink book ever published in United
States

6.  By middle age he was married and had two daughters.
 Upon returning to New York City, he became head bartender at the Metropolitan
Hotel before opening his most famous bar on Broadway in 1866.
 Towards the end of his life, Thomas tried speculating on Wall Street, but bad
judgments rendered him broke. He had to sell his successful saloon and auction off
his considerable art collection; he tried opening a new bar but was unable to maintain
the level of popularity as his more famous location.
 He died in New York City of apoplexy (stroke) in 1885 at the age of 55
 In December, 2005 a bar opened in the East Village of New York City name
Professor Thom’s, in reference to Thomas.

7. BARTENDING
There are two important people who are
responsible for quick service in a restaurant or bar-
the bartender and the wine steward.
Some people dine without drinking alcoholic
beverages. The most commonly served beverages
are water, sodas, and coffee. For an elegant or
leisurely meal, however, wine is increasingly being
ordered.

8. Flair Bartending
 It is the practice of bartenders entertaining guests, or audiences
with the manipulation of bar tools (ex. cocktail shakers) and liquor
bottles in tricky, dazzling ways.
 used occasionally in cocktail bars, the action requires skills
commonly associated with jugglers.
 It has become a sought-after talent among venue owners and marketers to help advertise
a liquor product or the opening of a bar establishment.
Competitions have been sponsored by liquor brands to attract flair bartenders, and some
hospitality training companies hold courses to teach flair techniques.
Sometimes referred to as “extreme bartending”
The word flair refers to any trickery used by a bartender in order to entertain guests while
mixing a drink.
Flair can include juggling, flipping (bottles, shakers), manipulating flammable liquors or
even performing close-up magic tricks (“bar-magic”)

9.  Flair is showmanship added to
bartending that enhances the overall
guest experience. The ideas behind
mixology and drink-oriented or service-
minded bartending can still be upheld
with the correct application of working
flair.

10. IMPORTANCE & OBJECTIVES
OF BARTENDING
The service staff should be knowledgeable in all aspects of wine service.
Professional wine service demand skill. The more a person knows about wines-
how each kind tastes, which wine “flavors” complement which foods- the easier
it is to sell wines to guests. Guest who want wine with their meal but cannot
decide which wine, or are afraid to choose one, will be pleased if a
knowledgeable server can make an appropriate suggestion. Having a service
staff knowledgeable in wine and how to recommend them-how to pair wines
with food and how to provide “flairs” while opening and serving them, can make
a real difference.

11. BARTENDERS

12. Bartender
Also called as barman, barkeeper, barmaid, mixologist, tavern keeper, whiskey
slinger
 One who mixes and serves alcoholic drinks at a bar, lounge, or tavern or similar
establishment
 A bartender may own a bar they tend or be simply an employee
 Barkeeper carries a stronger connotation of being the purveyor (ownership)
 Bartending basics start with the lingo.
 It’s also essential to recognize the glassware.
 The next thing a bartender needs are proper tools to make the cocktail: ice,
alcohol, mixers, and the crowning touch, the garnish
 Bartenders also usually serve as the public image of the bar they tend,
contributing to as well as reflecting the atmosphere of the bar.
 Some establishments make the bartender part of the entertainment,
expected perhaps to engage in flair bartending.

13.  Good bartenders help provide a steady client by remembering the
favored drinks of regulars. They are sometimes called upon for answers
to a wide variety of questions on topics such as sports, trivia, directions,
or the marital status of other patrons.
 Most professions are either physical or mental. Bartending is both.
 Know how to pronounce:
 Absinthe (AB-sinth)
 Cognac (CONE-yak)
 Cointreau (KWAN-troh)
 Courvoisier (core-VA-see-A)
 Crème de cacao (ka-KA-o or ka-KAH-o)
 Pernod (pur-NO)
*Bacchus the Roman God of wine

14. The Real-World Bartender
The best real-world bartenders make an art form out of their profession. Successful professional
bartenders possess many skills and personality traits
 A good personality and an ability to interact well with people are two of a bartender’s best assets. A sense of
humor is invaluable.
 A well-groomed appearance helps bartenders seem more approachable and professional.
 Physical strength is required for long hours standing behind the bar and lifting heavy boxes
 Basic math skills allow bartender to make change and measure drinks accurately and quickly
 A good personality and an ability to interact well with people are two of a bartender’s best assets. A sense of humor is
invaluable.
 A well-groomed appearance helps bartenders seem more approachable and professional.
 Physical strength is required for long hours standing behind the bar and lifting heavy boxes
 Basic math skills allow bartender to make change and measure drinks accurately and quickly
Bartenders must be aware of everything around them at all times. They know the drink levels of everyone’s
beverage, and they see new customers as they approach the bar. A second set of eyes in the back of their
heads would be a remarkable evolutionary improvement; falling that bartenders need to be constantly alert.

15. THE HOME-PARTY
BARTENDER
The bartender can literally make or break a party. Since cocktails are complimentary, private-party bartenders must
be very organized with plenty of backup. Overall, they can relax and just be the life of the party because the hassle of running
tabs and dealing with credit cards is nonexistent. The home-party bartender’s main job is to smile, be happy, and set the tone
for the party. There are thousands of tips a bartender can learn through the years to help make her job easier and more
efficient. There are far too many to list, but a few will illuminate the way. When a guest sits at the bar, always greet him with
eye contact and a smile as you lay down a cocktail napkin. If you cannot get to him right away, let him know that you’ll be
right with him. Guest don’t mind waiting if they are recognized .
 Service Tips
 Keep the bar top clean for customers.
 Always think of sanitation. Don’t let your fingers touch drinking surfaces – the top of the straw, the rim of a glass, the ice,
and the tip of beer bottles.
 Bartenders should only handle the glassware by the bottom half carefully avoiding the areas of the glass that will be in
contact with the customer’s mouth or the drink itself.
 Lighting customers’ cigarettes is a time-honored tradition and is an always appropriate gesture.
 When you are given a tip, always make eye contact and say thank you.
 Always serve the woman first, then a man. If a group of women are at the bar, it’s customary to serve the oldest
first and so forth.
 People love to hear their names. Try to remember names.
 When you are given a tip, always make eye contact and say thank you.
 Always serve the woman first, then a man. If a group of women are at the bar, it’s customary to serve the oldest first and so
first,
forth.
 People love to hear their names. Try to remember names.