TABLE OF CONTENTS-The Ultimate Guide For Working Bartenders Book

Just scanning this page should give you a "Holy Cow" Moment.
28 Sections And 533 Sub-Topics Are In This Massive 736 Page Book
( Only 354 Topics Are Listed Here )

About This Huge Bartending Training Manual - 4

Getting The Most Out Of Training After We Leave - Quizzes & Tests - 20

Your Homework: Fun Guest Interaction – Help Each Staff Member Create New Habits  - 22

How To Use Testing Sheets - 22

What To Expect For The Next Few Days - 28

Author’s Note - 29

First 5 “Take Action” Steps  - 33

Take Action Step #1 - Totally Memorize Your Menu! – Everything You Sell! - 35

Section 1: Understanding the Big Picture - 39

The Bartending Occupation – A Job Or A Lifelong Career? - 39

Does Excellence Really Matter In The Bar & Hospitality Industry? - 40

The Three Phases of Customer Service - 42

Retaining Your Customer Base is easier than Finding New Customers - 43

Is Bartender Training That Important? - 44

Training At Every Level Is A Must - Source: Barbados Daily Nation - 45

How Much Do Bartenders Make?  - 46

Why Would You Want To Be A Bartender/Server? - 47

Is Bartending A Real Job? - 48

Scott Interviews The Experts – Who Are They? - 49

Expert Interviews # 1: Why Do YOU Want To Be A GREAT Bartender/Server - 51

Standout from the Crowd - 60

Stop Thinking of Serving/Bartending as a Job! It’s Your Business - 62

Plan Your Work and Then Work Your Plan - 63

Be Ready To Make Some Changes To How You Think and to How You Do Things - 65

Habit Formation: The 21-Day Myth - 66

Do You Want to Make 15 – 18% or 20 – 25% In Tips?  - 68

Play the “Long Odds” or the Odds for the “Long Term”  - 69

Understand What a Tip Really Is - 70

Don’t Expect People To Tip You - 71

Understand Why People Don’t Tip You - 72

2: Qualities Of A Great Bartender - 77

The Passion of a True Bartender - 84

What Do You Need To Be A Great Bartender/Server? - 85

Dedication - Author Unknown - 85

Information is Everything. It Gives You Power to Succeed - 86

Focus & Commitment - 88

Attitude & Action - 89

The Person Responsible For Your Success - 90

Qualities of a Champion - 92

You Can Make Tips When it’s Busy AND When it’s Slower - 93

Expert Interviews # 2: What Makes A GREAT Bartender/Server? - 97

What Makes a "Bad" Bartender? - Thomas Goodine - 109

3: Bartending 101 - 113

Bar Terminology Every Server Should Know - 113

Really Know Your Stuff – Start With Every Product You Sell - 119

More Bartending Terms - 119

Bar Tools & Equipment - 122

Ice Bins, Scoops and Makers - 122

Basic Rules For Glassware - 124

Methods of Mixing Cocktails - 124

Cocktail Garnishes - 125

Other Cocktail Garnishes - 127

Keeping It Fresh With The Garnishes - By Shaun The Bartender - 129

Efficient Bar Setup - 130

Procedural Order - 131

What Drinks To Make In What Order - 131

What Is The Best Pour Spout? - 131

How To Hold The Bottle When You Pour - 132

Pouring Techniques – Jiggers Vs. Free Pour - 132

How To Free Pour Quickly & Accurately - 133

Timing Your Pours - 134

The WRONG, WRONG, WRONG, Way To Free Pour - 135

How To Use A Jigger/Shot Glass Quickly & Accurately - 135

Tipping The Shot Glass Or Jigger Method - 136

How To Handle The Jigger - 137

Pouring For Profit- It All Comes Down to Numbers - 139

Figure Out The Pouring Costs In YOUR Bar - 140

Test Bartenders Pouring Accuracy Regularly - 141

Expert Interviews # 3: How Do YOU Get Bigger Tips & Tipped More Often? - 142

4: Bar Back/Porter/Opening Shift Bartender 101 - 171

The Role of Bar Porter/Bar Back ( Bartender Assistant ) - 173

Organization – The Concept of Full Hands - 173

Organization –  Lists and The Concept of Consolidation - 174

Stocking The Bar – What Do You Need? - 174

Tools of the Trade - 174

Maintenance of the Glass Washer - 175

Being “Food Safe” - 175

Know Your Glassware - 176

The Policy of Polishing - 177

Drainage - 177

Cleaning The Bar - 177

Stocking The Bar - 178

Understanding a Bag-In-Box System - 179

To Change Pop Boxes - 180

Compressed Gas Canisters - 181

Fruit and Garnishes - 182

How and What to Cut - 182

Tools of The Trade That Will Get You There Faster - 183

Shaker Tins, Shaker Glasses & Strainers - 184

In The Cooler - 184

Kegs -185

How to Connect a Keg - 185

Cleaning Keg Lines - 186

Moving Kegs - 186

Stacking Kegs - Be Safe and Buy These - 187

Stacking Beer Cases - 187

Ice Machines - 188

Bottles in the Ice and Glass Breakage - 188

Image and Presence - 189

Handling Customer Requests and Showmanship – To pour or not to pour? - 189

Keep Your Eye on The Money - 190

Getting Along and Making an Impression - 190

My Greatest Obstacle – Patience and a Good Attitude - 192

5: Liquor, Liqueur & Beer Knowledge - 193

Beer - 195

5 Fun Facts about Beer - 195

Stale beer - 195

Pouring the Perfect Draft Beer - 196

Beer And Food Pairing Guide - 197

5 Fun Facts About Vodka - 197

5 Fun Facts about Rum - 198

Scotch - 198

The Difference Between A Single Malt And A Blended Scotch - 199

5 Fun Facts about Scotch - 200

5 Fun Facts About Whiskey - 200

5 Fun Facts about Liqueurs and Cordials - 201

5 Fun Facts about Tequila - 202

Mezcal - 203

5 Fun Facts About Gin - 203

5 Fun Facts About Brandy - 204

5 Fun Facts About Aperitifs - 206

Fortified Wine Ie. Port - 207

Fun Facts About Fortified Wines - 207

The 10 Most Popular Spirits In The World - 208

Liquors, Liqueurs Etc. & Their Tastes That Every Bartender Should Know - 209

How To Pronounce These Difficult Words - 217

Acceptable Liquor Substitutions - 219

Unacceptable Liquor Substitutions - 220

Doing Inventory - 220

6: Wine Knowledge - 221

The Basics of Wine Knowledge For New Servers - 221

Four Things You Should Know Without Question Are - 222

Wine Terminology - 223

Types Of Wine - 225

WHITE Wines And How To Pronounce Them - 225

RED Wines And How To Pronounce Them - 228

Wine & Food Pairings - 231

General Rules And Age-Old Traditions - 232

How To Perform Perfect Wine Service – Step By Step - 235

Opening A Bottle Of Wine:  Extracting The Cork - 238

How to Get Pieces of Cork Out of Wine - 241

Other Tips To Remember - From wine enthusiasts - 242

History Of Champagne - 243

How To Open A Bottle Of Champagne - 244

7: Cocktail & Shooter Recipe Knowledge - 245

The Art of Crafting and Selling Cocktails - 245

12 Of The Worlds Best Selling Drinks – The Recipes and Their Stories - 246

Shooters - Article in Nightclub & Bar Magazine- By Scott Young - 253

Reasons Why Shooters Are Easy To Sell - 253

Layered Or Combination Shooters - 253

Benefits Of Juice Shooters - 254

Try These Popular Juice Shooters – Shake & Strain and serve cold - 254

8: Serving Food – If you Do, You Better KNOW This Section - 255

FOOD, GLORIOUS FOOD! - 255

Main Course: Meat - 255

Beef - 256

5 Levels of Preparedness of Which a Guest Can Request A Beef Order - 256

16 Different Cuts of Beef And A Brief Explanation of Each - 256

Poultry - 258

Cornish Game - 258

Fish and Shellfish - 258

Shellfish - 259

Vegetables, Fruits, Legumes, Dairy and Grains - 260

Sauces and Spices - 260

Sauces - 261

CLEANLINESS And The SERVER - 261

Why Should You Keep Food Safe? - 261

Is Personal Cleanliness Important? - 262

How do you wash your hands? - 262

Where do you wash your hands? - 262

Prevent Cross Contamination - 263

SUMMARY: Food Safety Prevents Food Poisoning - 264

The Servers Script – When Serving Food - 264

Script Outline - 264

When serving entrees - 269

Before Presenting The Check - 271

Placing of Check and Final Salutation - 271

Key Features in the Script - 272

Silly Question Translations = “We need someone to guide us through this process!” - 272

Soups/Salads - 272

Coffee and Dessert - 273

The Check and Salutation - 274

SUMMARY - 275

9: Advanced Mixology – Molecular & Craft Mixology etc. - 276

Molecular Mixology - Is There a Mixologist in the House!!! - Part 1 With Antonio Lai - 278

Is There a Mixologist in the House!!! - Part 2 With Chris "Cheftender" Asay - 280

Molecular Mixology 2 - Getting Started Buy A Kit - 282

Introduction To Craft Bartending - 284

Tools And Tricks Of The Trade - 284

THE BEST CRAFT COCKTAILS & BARTENDING WITH FLAIR - 287

5 Fun Craft Recipes By Jeremy LeBlanc - 288

Cool Looking Ice Molds - 291

Creating an “Ice Program” - 291

Cocktail Science: 5 Myths About Ice, Debunked-By Kevin Liu - 292

10: Preparing for Game Time - 297

Promoting Your Own Business - 303

Tip Jars - 312

Signs on Tip Jars - 313

Goals for Tonight - Bartender Check List - 315

Leave Your Problems and Worries at Home - 316

11: Responsible Service of Alcohol - 318

How Big Is The Problem? - in the United States - 319

Who is most at risk? - 320

Why Should We Go To All This Trouble To Prevent Drinking & Driving? - 320

HOW MUCH DO YOU KNOW? - 322

What Is Blood Alcohol Concentration? - 322

Understanding the Effects of Alcohol On Driving - 323

Legal BAC Limits - 324

Factors That Affect BACs - 325

Myths About Sobering Up - 325

HOW THE WORLD DEALS WITH DRUNK DRIVERS - 328

12: Handling Problem Situations Professionally - 329

Rising Above Difficult People - 330

Tips For Overcoming Negativity In Yourself - 331

Why Is It So Important To Be Great At This “Skill”? - 331

Thoughts & Statistics - 331

Who Is Responsible For Sales In Your Organizations? - 332

Identify What Sort of Complainer They Are - 333

A Suggested Customer Complaint Procedure - 334

Use Supportive Questioning - 334

How To Apologize To Customers - 337

Expert Interviews # 4: How Do YOU Deal With A Lousy Tipper? - 339

Checking I.D. - 351

Big Penalties For Serving Minors - 351

How To Spot A Fake I.D. – In Any Country - 351

Service Recovery - 353

When You Have To Say No To A Guests Request - 354

How To Cut Someone Off & Decline Credit Card - 354

Suggested Statements - 356

When You Break Something - 358

Expert Interviews # 5: How Do YOU Cut Someone Off? - 360

Phrases to Avoid And Adopt - 365

Make It A “Good” One - 368

That’s Not A Full Shot - 369

Serving After Hours - 370

Nightclubs Must Be SAFE For Women! www.drinksafetech.com - 370

Expert Interviews # 6: How Do YOU Deal With Problem Situations? - 371

Is The Customer Always Right? - 384

Six Steps to Defusing an Angry CustomerListen. Don't Make Excuses - 387

Expert Interviews # 7: How Do YOU Deal With Challenging Co-Workers? - 393

Things You Should Never Tell Your Boss - 398

13: Game Time - 403

Starting Your Shift - 403

A Clean Bar Is a Happy Bar - 403

Be the Best You That You Can Be - 404

Don’t Be Shy - 405

Michael's – “Scotty Is In The House” - 406

Don’t Give Bad Service To Bad Tippers - 410

Have More Fun Than Anybody - 411

Time & Resources: Well Spent Or Wasted? - 412

14: How To Be Faster & More Efficient - 413

Organize YOUR Bar!- Managers job but you are the expert on what is used the most - 413

TIME- How Much Time Can This Really Save You?? - 414

Expert Interviews # 8: What Do YOU Do To Be Faster & More Efficient? - 417

Math Is Another Way To Improve Your Speed - 429

15: Develop High Level People And Conversation Skills - 433

Understanding Your Customer - 433

CUSTOMER SURVEY - 433

Talk With Your Customers – Make Them Guests Instead - 435

I’m a Nice Customer- Author Unknown - 436

How To Attract Customers - 437

Greeting People - 440

Bad Greeting Vs. Good Greeting - 441

Serving A Big Crowd - 442

Bartender Promo Tab - 450

Hand Shakes - 454

Six Habits of Remarkably Likeable People - 459

Ice-Breakers - 91 Great Conversation Starters - 459

Learn to Interrupt In A Professional Manner - 464

Table Touches - 466

Be Very Aware Of Your People’s Moods & Needs - 467

16: Suggestive Selling/Up-Selling As a Tool - 475

5 Things to Suggestive Sell your way to higher sales - 477

Guiding An Undecided Customer To A Drink Choice - 481

5 Main Reasons I Recommended This Shooter - 483

Expert Interviews # 9: How Do YOU Use Suggestive Selling? - 484

17: Remember The People You Serve - 504

How Good Are You at Remembering a Face? A New Test Tells - 507

Remember People’s Drinks - 507

Remember People's Names - As many as you possibly can! - 510

What to Do When You Forget Someone's Name - 513

18: Working Flair Bartending Is A Business Tool - Use Wisely - 517

Extreme Bartending Brings Fun & Profit To Any Bar - 518

Take The 10 Day Flair Challenge - ( Message From Scott Young ) - 519

First Step To Becoming a Professional Flair Bartender? - 528

What is the difference between “Working” flair and “Exhibition  or Competition ” flair? - 528

As a bartender, what can flair do for me? - 528

How we teach Flair Bartending as a business tool so everyone wins - 529

Extreme Bartending Rules to Live By - 531

Changes To Your Bar Set Up - 531

Fundamentals Of Flair - 532

How To Practice - 533

Letter From a Bar Owner - 535

2 Ways To Look At Flair Bartending - 537

Understanding Critics Of Flair Bartending - 537

Flair Section 1 – Rocks Glass - 551

Flair Section 2 - Shaker Tin Routine - 552

Flair Section 3 - Style of Movement Flair Full Bottle 1 - 553

Flair Section 4 - Style of Movement Flair Full Bottle 2 - 554

Flair Section 5 - Lemons & Limes - 555

Flair Section 6 – Straws - 556

The Biggest Mistake You Can Make - 556

Becoming A MASTER - 559

What To Say To Tom Cruise Comments - 560

Expert Interviews # 10: Advice From Working Flair Bartenders - 561

Flair Section 7: Shaker Tin #2 Sequence - 601

Flair Section 8: Full Bottle & Tin - 602

Flair Section 9: Set-up Bottle - Elevator & Who’s your Daddy? ( 1- 4 oz ) - 604

Flair Section 10: Bottle & Tin Transfer Sequence + 1, 2, 3, 4 - 605

Flair Section 11: Advanced Pouring Sequence ( 1 ½ flips to pour ) - 606

Full Drink Performance Routine - 607

DAY 1 Drink Routine - Shaken Margarita  Flair Sections 1-6 - 607

DAY 2 Drink Routine - 608

Preparing For Your Flair Tests - Testing Program & Rating System - 609

Role Playing - 613

Preparing For Your Performance - 616

Flair Section 12 - Extra Next Level Moves - 619

19: Include Your Guests In The Fun - 621

Create Photo & Video Opportunities - 622

Get People to “Cheers ” Each Other and Tell Them Where the Custom Came From  628

Pyramids of Shooters - 630

Drink Stacking - 632

Waterfall Stack and Pour - 635

Bottle Cap Catch Game - 637

Bottle Cap Jump Shot - 638

Drop Shot Domino Shooter Train - 638

Red Bull "Palm Pour" - 639

Rainbow Shots - 1 Shaker tin – 5 Different Colored Shots - 640

20: Shooters with Fire - SAFETY FIRST!! - 641

21: Sexy Stuff - 647

Upside Down Shooters - 647

Body Shots - 649

Blow Job Shooters - 650

22: Funny Stuff :) - 652

Tell a Bar Joke - 652

The 25 Best Two-Line Jokes - 655

Riddles & Brain Teasers - 658

Funny Lines - 661

Funny Questions To Ask Your Guest - 662

Famous Quotes - 663

Fun Bar Facts To Amaze Your Guests - 666

Top 10 Drinks Myths - 670

Strange But True Facts - 672

Popular Sayings With Strange Origins - 672

Strange Laws in USA - 675

Strange Laws Around The World - 675

Strange Driving Laws From Around The World - 677

Irish Drinking Toasts - 678

23: Tricks of the Trade - 680

When You Make The Wrong Drink - 680

Layer Shooters Properly - 682

Make a Bloody Brain Shooter - 686

Cool Way to Pour a Beer - 694

Pour The Perfect Pint Of Guinness - 694

Pour a Pint of Guinness with Shamrock - 694

Pour A Perfect Black & Tan - 695

Take Great Care Of Your Waitresses - 695

24: Bar Bets, Games & Magic - 699

Easy Games - 700

Games to Keep At Your Bar - 702

Floating Cocktail Trick - 704

Make a Disappearing Drink - 704

25: Props & Toys - 705

Make A Napkin Rose - 705

26: When Money Changes Hands - 709

Counterfeit Money Prevention - 709

Tips For Spotting Fake US Bills - 711

Don’t Steal - 713

Mystery Shoppers or Spotters - 713

Giving Change - 718

 “What Should I Tip You?” or “What’s a Good Tip?” - 719

End Of The Night - 726

27: The Science of Tipping - 727

28: Thoughts to Leave You With - 729

Help Your Teammates Be Better Bartenders - 729

Consistency, Stability & Teamwork - 730

Okay So You’re Now Making Good Money. Now what? - 731

Who Is Scott Young? - By Harrison Barr 10 yr Roxy Bartender Veteran - 733

Help Us Make This Book Even Better - 735