Beverage Training
On-going content training
We plan to revamp our use a private training instagram account and tiktok to teach the team about F&B.
We will notify all management when this training tool is available!
Additional beverage quick links
CH3 - Beverage Cheat Sheet
Bar Mod Strategy
New Beverage Program SOP
Seated Tasting SOP
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These are the same across all houses and correspond with the accounting team’s accounting codes in QuickBooks.
If you see a need for a new discount code, email Joe@ + Erin@ to confirm before creating. It’s a larger conversation we’ll have with the accounting team.
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These are the same across all houses.
If you see a need for a new BarMod code, email Erin@ to discuss.
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These are the same across all houses and correspond with the accounting team’s categories in QuickBooks.
If you see a need for a new category, email Joe@ + Erin@ to confirm before creating. It’s a larger conversation we’ll have with the accounting team.
Product in POS
COGS + Inventory
Cost of Goods Sold = Starting Inventory + Purchases - Ending Inventory
INVENTORY: Use the Team! The most important rule is:
SHELF TO SHEET
(not sheet to shelf)
Example:
We start with $1000 of wholesale wine in the closet.
We purchase $600 in wholesale wine during the month.
We count $900 of wholesale wine in inventory.
Our cost of goods is: $700
ABC Stings + Inspections
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ABC agents will come in with an underage person and try to order alcohol.
They visit accounts undercover every few months.
Concierge should make first contact, servers should always be on alert and card.
Note that sometimes undercover ABC agents will open-carry.
An undercover, underage ABC agent must show you their real ID (in Virginia only) and tell you their real age. Ask their age and card.
Our weakest areas are: private events, NMGs, + under 30 members bringing in underage friends.
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Agent Visits
Police Visits
Beer Inspection Visits
By Law they can go anywhere they want without a warrant, we must always let them in to inspect any part of the property.
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Posted Signage:
Valid License, posted at the bar
ABC managers list, posted at bar
Check stickers on product to make sure it matches license number
Inspect invoices
Inspect food to beverage ratio sales (use the monthly ATMR slides). If you only pull a report from Square or TripleSeat, it will look like we aren’t hitting numbers. We must put all revenue together!
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45% of our F&B sales must be food in Virginia!
50% of our F&B sales must be food in Tennessee!
Bev Team needs to run a sample COGS report about 3 weeks into every month to see if we are on target for compliance.
Common House Beverage Service Skills
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When to stir or shake / how to stir and shake
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Video how-to
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Coasters should be used with all non-stem glassware, except water
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During training, you will learn proper ice levels for various drink types as well as how to refill and keep ice machines/bar areas clean and ready for service
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Collect glassware + garnishes
Build drink
Chill all liquids
Garnish
Clean up stations
Then serve
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tbd
Common House Coffee
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Definition: Coffee made by letting dripping hot water through ground coffee in a coffee brewing machine. Ours is a richer style blend called CH Workplace Blend brewed by Mudhouse. As an agricultural product the blend changes throughout the year, but is always anchored in Columbian.
Tips: Large (regular) pot = 225g of coffee beans. Small pot = 168g. Grounded and brewed in the Fetco machine located in the kitchen.
Vessel: Large coffee silver/black carafe. Always wipe down the coffee pot before putting it into service.
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Definition: Drip coffee combined with roughly equal parts with warm milk (or milk alternative).
Tips: Basically a latte but half the mug is drip coffee instead of an espresso shot.
Vessel: Black mug
Did you know? Literally translated, macchiato is “coffee of milk” in French
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Definition: A coffee-making method of Italian origin, in which a small amount of nearly boiling water is forced under pressure (expressed) through finely-ground coffee beans.
Tips: Brewed in the GS3 Marzocco machine located in the TR.
Vessel: demitasse brown espresso cup + saucer, demitasse spoon when condiments are served.
Did you know? A perfect espresso shot should have a 25-30 seconds pull. Espresso should be served immediately after the shot has been pulled, otherwise it will continue to grow more bitter.
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Definition: Espresso that is diluted with hot water (from our tea kettle).
Tips: The more shots added the stronger the Americano. Hence, the more water added the weaker the Americano.
Vessel: Blue tea cup + plate
Did you know? We do not typically brew decaf drip coffee, so when a guest asks for decaf we serve them a decaf Americano. Europeans typically drink espresso. The name “Americano” is a somewhat backhanded reference to the diluted (watery) style of drip coffee Americans prefer.
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Definition: Espresso topped with a small amount of foamed milk (or milk alternative).
Tips: If a guest would like sugar on the side be sure to serve with a demitasse spoon.
Vessel: Small brown espresso cup + plate
Did you know? Literally translated, macchiato is “stained” in Italian.
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Definition: Espresso mixed with a roughly equal amount of steamed milk (or milk alternative).
Tips: Being roughly equal parts helps to reduce the acidity. The milk in a cortado is steamed, but not frothy. Very similar to cappuccini but not stiff foam and less air, more ‘velvety’ in texture. Like the opposite of a “dry” cappuccino.
Vessel: Blue tea cup + plate
Did you know? Originated in 1980s in Australia.
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Definition: Espresso combined with milk (or milk alternative) that has been frothed up with pressurized steam.
Tips: Should be more foamy than milky. Uses about half the amount of a latte.
Vessel: Blue tea cup + plate
Did you know? Named after the Capuchin monks from Rome after the iconic monk hairstyle.
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Definition: Espresso combined with hot milk (or milk alternative).
Tips: Milkier than a cappuccino. Mochas are made by adding a tbsp of chocolate syrup to the steamed milk. Dirty Chai lattes are made by adding 2 tbsps of Chai powder to the steamed milk. (Dirty- with an espresso shot, regular - without espresso shot) Matchas are made without the espresso and with a tsp of Matcha powder added to the steamed milk.
Vessel: Black mug
Did you know? Literally translated, macchiato is “milk” in Italian.
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Instructions: Use the left grinder and grind 25g of pour over beans. While beans are grinding, get a Chemex filter and follow the folding directions on the back of the box. Once the filter is folded, place in the Chemex carafe and wet the filter and then dump any excess water out. Then, pour ground into the filter/Chemex carafe. Use boiling hot water from the tea kettle to distribute water in circular motion, ensuring the grounds stay evenly wet. Fill until the tick which is located on the front of the Chemex carafe.
Tips: This allows you to pull out a richer and bolder flavor from the grounds. Pour Overs are very aromatic and sophisticated. Someone who is truly appreciative of Pour Overs will not require cream or sugar.
Vessel: Chemex / Blue tea cup + plate
Did you know? Pour Overs are typically single origin and the best ones come from Ethiopia.
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Definition: ⅓ pot of strongly brewed early gray tea combined with 1 tsp of honey and warm milk.
Tips: People tend to like them on the sweeter side, it is sort of a dessert coffee drink. So, do not be afraid to add more honey if necessary.
Vessel: Black mug
Did you know? Invented in Vancouver, Canada.
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Definition: Coarsely ground coffee that has soaked in cold water for a longer period of time than hot brewed coffee.
Instructions: Single Order: Ice, ½ water, and ½ Cold Brew Concentrate. To brew a large batch of Cold Brew Concentrate: Place mesh + paper filter in Toddy. Ground a full 5-pound bag of Workplace blend on the coarse setting. Tie paper filter. Add 14 quarts of cool water over the grounds. Place in walk-in to brew for a minimum of 24 hours. The following day remove the filter bag and mesh bag,
Tips: Leave a little room for cream, milk, or alternative milks. If they want sugar, bring simple syrup.
Vessel: Highball glass + iced tea spoon (when using condiments)
Common House Wine Service
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The below steps of service will be taught during training shifts.
Selling the wine: describe, then point out / talk about relatable things / don’t be intimidated
Preparing the table: coaster, glasses, your servillette
Pulling the bottle from the cellar / replace in the fridge
Presenting (host, right side, correct pronunciation, producer / cuvee / vintage
Open wine: cork, glass, screw, old cork, sparkling
Pour taste (discuss gender of host who gets poured last)
Pouring BTGs, and two different BTGs at the same table (coaster switch)
Pour levels NEED PHOTOS BTG / BTB / Wine dinner / Seminar
When to decant: (air / temp / filtration / reduction / large format / ceremony)
Serving the second bottle (tasting glass)
Events: offering red/white upon seating
Clearing empty glasses from a tasting dinner
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Serving a minor is a misdemeanor & $2-6k fine for the server
Someone is 21 if they were born on today’s date, in the year ______
An undercover ABC minor will come in from time to time and test you.
In Virginia, what is an ABC manager?
In TN, you must have your TABC card to serve alcohol
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There are many correct ways to hold a bottle, always label showing
By the punt (only if you are very comfortable with this)
By the body of the bottle
Cradle the bottle
Don’t make these mistakes:
Never hold a bottle by the neck or shoulder
Never shake, swiftly move, or swing a bottle of wine
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The napkin is for catching the drip from the bottle
At end of pour, twist and move bottle upward, then catch the drip
Your serviette should be folded so you catch drips on the inside, where the stain is non-visible to the guest
Serviettes may be used to wipe and clean a waxy or dusty neck
Serviettes may be used to wipe dew from a chilling bottle
Always leave a serviette draped over the ice bucket
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Find in advance, and point out to the host these things:
The Producer
The Grape(s)
The Cuvee, Fantasy Name, or Vineyard Name
The Place/Region
The Vintage
Example “Here we have the Ramey Chardonnay, from the Ritchey vineyard in Sonoma. 2019.”
Arm yourself with at least one fact about the wine, grape, or region
If awkward silence during opening, mention your fun fact
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Always open a bottle of wine in view of the guest either:
at the table
in a service station in view of the guest
NEVER open sparkling wine tableside. Open in view, but at a safe distance
Have the right tools : Good Wine Key, Bottle Coaster, Serviette
How to remove the capsule - cut below the bottom lip (if you cut above the lip, this can bring the wine in contact with metal and change the taste)
How to remove the cork - point of corkscrew in the middle of cork
How to remove a screwcap
fingers point up, unscrew with fingers (no wrist), do not twist bottle
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Why Decant? – Always give guest an opportunity to decline
Decant for Sediment
“This wine tends to have sediment, may I decant the bottle?”
Then point out the sediment remaining in the bottle
Decant to oxygenate the wine
“This wine tends to benefit from a little air, may I decant the wine?”
Decant a large format bottle into decanters for easy pouring
Decant because the guest has asked you to
Back&Forth Decant to remove natural spritz or reduction
How to Decant for Sediment
Have the right tools: candle, clean decanter, cheesecloth/strainer ready
Handle the bottle carefully and gently, do not disrupt sediment
Slowly slowly pour the wine into the decanter, over a candle
Avoid “glug glug” sound, as the bubbles will stir up sediment
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When possible, pour over the right shoulder of the guest
This is why the wine glass is placed on the right
Pour a small taste for the host, confirm:
Don’t ask if it is good or bad, instead ask “Is the wine to your taste?”
If they claim it is faulty (corked, moused, oxidized, or otherwise faulty), remove the bottle and offer a new one
Save the faulty bottle, give to a manager so they can return it for credit, and write in big letters “CORKED” in the label, so nobody accidentally reuses the bottle
If they claim the bottle is faulty and it is not, still remove the bottle and replace it. Don’t make a big deal about if it is or is not corked.
Pour order
After pouring the host a taste (the “host” is whoever ordered the wine), pour clockwise around the table, regardless of gender. Pour the host last, regardless of gender.
Some cultures have different rules; be ready to be flexible if serving envoys from other regions dictate specific pour-order rules
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ALWAYS open sparkling wine away from the table, you NEVER know
Labels in an ice-bucket may become slippery, and you can drop the bottle while pouring. Always be careful of slippery labels in an ice bucket
Never hold and wrestle a bottle in the air as you open it
Old and dry corks – go very slowly or you will break the cork
Always cross-check the vintage of the wine against the wine list. If you see an error alert a manager so the list may be updated
Older and higher end bottles may have tin or metal capsules. These can be razor sharp and cut your fingers. Use caution!
Make sure glasses are polished- smudges are obvious in candlelight