DEFINTION OF BARTENDING

A bartender (barman, barkeeper, barmaid, mixologist, tapster among other names)is that person that serves beverages behind a bar in a bar, pub, tavern, or similar establishment. This usually includes alcoholic beverages of some kind, such as beer (both draft and bottled), wine, and/or cocktails, as well as soft drinks or other non-alcoholic beverages. He/She "tends the bar". A bartender may own the bar they tend or be simply an employee. Barkeeper carries a stronger connotation of being the purveyor i.e. ownership. In addition to their core beverage-serving responsibility, bartenders also: * take payment from customers (and sometimes the waiters or waitresses); * maintain the liquor, garnishes, glassware, and other supplies or inventory for the bar (though some establishments have barbacks who help with these duties); In establishments where cocktails are served, bartenders are expected to be able to properly mix hundreds to thousands of different drinks. Bartenders also usually serve as the public image of the bar they tend, contributing to as well as reflecting the atmosphere of the bar. In some establishments focused strictly on the food, this can mean the bartender is all but invisible. On the other extreme, some establishments make the bartender part of the entertainment, expected perhaps to engage in flair bartending or other forms of entertainment such as those exemplified in the films Cocktail and Coyote Ugly. Some bars might be known for bartenders who serve the drinks and otherwise leave a patron alone while others want their bartenders to be good listeners and offer counseling (or a "shoulder to cry on") as required. Good bartenders help provide a steady clientele by remembering the favored drinks of regulars, having recommendations on hand for local nightlife beyond the bar, or other unofficial duties. 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. In regions where tipping is the norm, bartenders depend on tips for most of their income. Bartenders are also usually responsible for confirming that customers are of the legal drinking age before serving them alcohol.

BARTENDING TOOLS SUPPLIES AND EQUIPMENTS

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Bar Spoon Bar Towels Bartender Book Blender Bottle Opener Can Opener or Can Punch Champagne or Wine Stopper Citrus Zester / Stripper Cocktail Muddler Cocktail Shaker Cocktail Strainer Corkscrew / Wine Opener Ice Bucket and Ice Tongs Jigger / Measurer Juicer or Citrus Reamer Knife and Cutting Board Measuring Cups and Measuring Spoons Shoes Speed Pourers

Bar Spoon

This is a spoon with a long handle used to stir mixed drinks in tall glasses. You can also use the back of the spoon for layering drinks.

Bar Towels Any absorbent towel will do. You need it in case of a spill and to keep your bar clean.

Bartender Book It is a mixed drink recipe book and bartender guide. It is a great reference when you need to look for recipes. I highly recommend, The Bartender's Black Book.

Blender

A blender is essential to make your frozen drinks. Make sure you get a heavy duty blender for blending your mixed drinks.

Bottle Opener Every bartender should have a bottle opener. It's one of the main tools at the bar.

Can Opener or Can Punch A can opener is a tool to remove one end of a can. A can punch is a tool to make a hole in juice cans.

Champagne or Wine Stopper A special stopper with two wings that clamps over the lip of a champagne bottle. It keeps the champagne sparkling.

Citrus Zester / Stripper A special tool that cuts 1/4 inch wide strips of citrus rinds.

Cocktail Muddler A wooden stick used for muddling ingredients. It is used a lot to crush cherries and mint leaves for some mixed drinks.

Cocktail Shaker There are two types of shakers. The standard cocktail shaker (no picture) and the Boston shaker with a mixing glass. They are very useful for shaking your mixed drinks.

Cocktail Strainer A strainer is used with a Boston shaker to strain mixed drinks. It helps a lot when straining into several glasses. The standard shaker has a built-in strainer.

Corkscrew / Wine Opener This is a wine opener. There are many different types of corkscrews. The one on the picture is a waiter's corkscrew.

Ice Bucket and Ice Tongs The ice bucket is a container that holds the ice. The ice tongs is a tool to pick up ice cubes for your drinks.

Jigger / Measurer This is a measuring cup. There are many sizes of jiggers. The most common is the double ended jigger with 1 oz and 1 1/2 oz measuring cups.

Juicer or Citrus Reamer There are many different types of juicers. There are manual juicers and electric juicers. The main purpose of a juicer is to extract the juice of citrus fruits.

Knife and Cutting Board A sharp paring knife and a small cutting board is necessary to cut your fruit garnishes.

Measuring Cups and Measuring Spoons

Measuring cups are useful for adding ingredients to punches. Measuring spoons are useful for measuring some ingredients like sugar and spices.

Speed Pourers Speed pourers are very useful for free pouring. There are many different types of speed pourers and they all pour different amounts of liquor.

Highball glass (aka Collins glass or Slim Jim) Typical volume of 350 to 400 ml / 12.3 to 14.1 Oz. Typical uses: Bloody Mary, Harvey Wallbanger

Lowball glass (short version of the highball) Typical volume: 250 to 300 ml / 8.8 to 10.6 Oz. Typical uses: drinks with a high proportion of mixer to alcohol. Often, cocktails with whiskey as the base ingredient are served in lowball glasses. Wine glass Typical volume: 250 to 300 ml / 8.8 to 10.6 Oz.

Typical uses: wine, any cocktail

Cocktail glass Typical volume: 250 ml / 8.8 Oz. Typical uses: many cocktails are served in cocktail glasses. Daiquiries are usually served in cocktail glasses. Some call this a "Margarita glass".

Champagne flute A slim elegant glass Typical volume: 200 ml / 7.0 Oz. Typical uses: anything with champagne and bubbles. The tall shape of the glass helps prevent the drink going flat too fast. It also let bubbles rise slower, giving the best visual effect of the bubbles.

Martini glass (aka martini saucer) Classic and well-know shaped glass. Typical volume: 250ml / 8.8 Oz. Typical uses: Martini, of course. Also used for margaritas. Any drink

looks good in it. A slight draw back is its small volume content which makes it less suitable for large cocktails with many ingredients. It's very easy to spill your cocktail due to the glass' shape, so be careful - this is not the type of glass you want to take onto the dance floor. Some call this a "cocktail glass".

Shot glass Typical volume:25 ml or 50 ml / 0.9 to 1.8 Oz. Typical uses: shooters, designed to be hit back and swallowed in a single gulp.

Champagne saucer Often seen at weddings, this is not a widely used glass for cocktails. In fact, it is totally unsuitable for champagne and drinks with bubbles as it shape results in the bubbles dissipating quickly and the drink going flat. Typical volume: 300ml / 10.6 Oz. Typical uses: not many. It can be used to make smaller versions of big cocktails.

Brandy snifter (or goblet or balloon) Typical volume: 350 ml / 12.3 Oz. Typical uses: to sip good quality brandy and cognac. The brandy is poured to the widest part of the glass. The large surface area

allows the aroma of the contents to rise and be concentrated at the narrow mouth for maximum effect.

Port and sherry glasses Typical volume: 200ml / 7.0 Oz. Typical uses: These smaller versions of wine glasses are usually used for drinking fortified wine

Beer glasses and mugs Typical volume: 400 ml up to 2000 ml / 14.1 up to 70.4 Oz. (and even bigger in Germany) Typical uses: Beer!

Stein glass Typical volume: 300 ml / 10 Oz. Typical uses: For drinking beer and ales. It usually looks very similar to a normal beer mug.

Hurricane glass Typical volume: 300 ml / 10 Oz.

Typical uses: Often used to serve tropical cocktails in, but it really can be used for any long drink as an alternative to a high ball glass.

REFERENCES:
http://www.goodcocktails.com/bartending/equipment.php http://www.cocktailmixingmaster.com/cocktail_glass.html http://bartending-edsearchblog.blogspot.com/2009/05/define-bartending.html