I.Introduction · Thesis statement- (The Social and monetary benefits of becoming a flair bartender far outweigh the added time and effort of the extended education when compared to the outcome of standard bartending training.) II.Mixology · Definition of the word. · How this field came to be. · What it is used for. III.Beverage Control · What the law is. · How it prevents problems. IV.Bar Management · How to manage a bar. · How to set up and organize a bar. · How you should act around your work place. V.Bartender Responsibilities · Customers. · The Bar or place of employment. · Drinks. · Entertainment. VI.Customer Services · Customers always right. · Your job is to make the customer happy. · Make a connection with your customer. · Be Polite. · Keep bar clean. · Personal Appearance. · Do not gossip. · Solve people’s problems. VII.Layout of the bar area/ Glasses and mixing tools · Customer Bar Area. · Pouring Area. · Soda Gun. · Speed rack. · Juices. · Flavors. · Bucket · Champagne. · Cocktail. · Martini. · Pint. · Red wine. · Rocks. · Shooter. · Shot. · Snifter. · White wine. · Cocktail Shaker. · Jigger. · Metal Pourer.
VIII.Terminology · Examples of terminology. · How it helps make drinks faster. · How bartenders communicate easier. IX.Competitions · How it started. · What it Flair. · Tricks and examples.
I. Introduction
· Thesis statement- (The Social and monetary benefits of becoming a flair bartender far outweigh the added time and effort of the extended education when compared to the outcome of standard bartending training.)
II. Mixology
· Definition of the word.
· How this field came to be.
· What it is used for.
III. Beverage Control
· What the law is.
· How it prevents problems.
IV. Bar Management
· How to manage a bar.
· How to set up and organize a bar.
· How you should act around your work place.
V. Bartender Responsibilities
· Customers.
· The Bar or place of employment.
· Drinks.
· Entertainment.
VI. Customer Services
· Customers always right.
· Your job is to make the customer happy.
· Make a connection with your customer.
· Be Polite.
· Keep bar clean.
· Personal Appearance.
· Do not gossip.
· Solve people’s problems.
VII. Layout of the bar area/ Glasses and mixing tools
· Customer Bar Area.
· Pouring Area.
· Soda Gun.
· Speed rack.
· Juices.
· Flavors.
· Bucket
· Champagne.
· Cocktail.
· Martini.
· Pint.
· Red wine.
· Rocks.
· Shooter.
· Shot.
· Snifter.
· White wine.
· Cocktail Shaker.
· Jigger.
· Metal Pourer.
VIII. Terminology
· Examples of terminology.
· How it helps make drinks faster.
· How bartenders communicate easier.
IX. Competitions
· How it started.
· What it Flair.
· Tricks and examples.