Bartending: Difference between revisions

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Revision as of 19:17, 29 July 2006

Contents

1 Introduction
2 Basic bar setup
3 Utensils
4 Glassware
5 Ingredients
- 5.1 Distilled beverages
  - 5.1.1 Spirits
  - 5.1.2 Liqueurs
- 5.2 Fermented beverages
- 5.2 Mixers
- 5.3 Garnishes
6 Techniques

Drink styles

7 Cocktails(Cocktails)
8 Responsiblities and duties
- 8.1 Providing service to bar patrons
- 8.2 Maintaining order behind the bar
- 8.3 Age verification (carding, IDing)
- 8.4 Responsibility of serving alcohol
- 8.5 Tipping/gratutity
- 8.6 Create a friendly social enviroment between barstaff and patrons
9 Glossary
- 9.1 Table of measures and conversions
- 9.2 Drink terms
- 9.3 Cocktails
10 Help
- 10.1 How to add recipes
- 10.2 To do
  - 10.2.1 Bartending pages needing work
11 Contributors
12 Information from Web sites
13 Pages currently in development
- 1.1 History

Wikibooks Bartending Guide
Mixed drinks and More

This book will cover the basics of bartending including mixology.

It took thousands, nay, millions of years for humankind to evolve to the point where its opposable thumbs allowed the species to finally achieve success in its tumultuous struggle to twist open a beer.

--The Official Harvard Student Agencies Bartending Course, 3rd Edition

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 *[[Bartending/Glassware|4 Glassware]]
 *[[Bartending/Ingredients|5 Ingredients]]
-**5.1 Distilled beverages [[Image:025%.png]]
+**5.1 Distilled beverages [[Image:25%.png]]
 ***[[Bartending/Ingredients/Distilled beverages/Spirits|5.1.1 Spirits]]
 ***[[Bartending/Ingredients/Distilled beverages/Liqueurs|5.1.2 Liqueurs]]