The Perfect Daiquiri


At best bet i would say that there is only a handful of real bartenders left in the world.Now what i mean by that is a bartender who understands the concepts that are involved in making a simple drink well. It's an art form and is forgotten by many early on. One of those skills is making the perfect Daiquiri.

I read an article today by one of the chief drinks writers at esquire magazine, in which the guy in question as taken to having the recipe to a simple Daiquiri printed on the back to give to bartenders to get it the way he wants. All because he believes, as i do, that simple is better. so next time you are in a bar and ask for a Daiquiri and the bartender replies by asking whether or not you want that frozen or not and how much raspberry do you want in it, you have my permission to look them straight in the eye insult their mother and walk away before it becomes too much for you.

Remember young bartender...

Simple is better. Learn this unwritten rule right now and it will help you ten-fold when you progress.  


First we will have a look at the origin of the Daiquiri because it would be rude not to respect it.

Please note that many people have laid claim to inventing the Daiquiri from Cuban bar men to  American miners, but as always its the ingredients that deserve the praise. Rum and Citrus as had a long standing pairing since well before pesky settlers inhabited the foreign lands.


Cuba has a very complex past. Most of us only know of it as a Cold War foe of the United States, a very foreign country only a hundred miles away. It has been that way since Castro took power in the late 1950’s. First discovered by Christopher Columbus and claimed for Spain, this small island has been coveted by other countries for its entire history. It has a temperate climate, making it great for growing crops, and a location that was excellent for a stopping point after several months at sea. Spain was the primary owner of the island through most of its history, but it was not without a fight. The rich land attracted pirates and privateers from Britain and France to steal what treasures they could from Spanish ships. Once Spain allowed some flexibility in the colony’s trade, the floodgates opened and money came pouring into the coffers. They were filled primarily by two different crops; tobacco and sugar. Tobacco was very easy to process. Sugar was not. There was a complex system used to create sugar crystals, and the leftover molasses was a sticky mess to discard. This sets the backdrop for the creation of one of the finest cocktails in modern history: the Daiquiri.

During the turbulent struggle for naval supremacy, Spain and England traded blows around the edges of South America, the Caribbean, and anywhere there was water and unclaimed territory. Both sides used whatever means possible, including pirates and privateers, to gain an advantage in the resource rich Americas. The British were struggling to expand their foothold in the Americas; Spain was struggling to maintain the land they had, and the resources it was providing the ailing empire. The British were also struggling to stay sober on the seas. The sailors were provided a gallon of beer a day through a law passed in the 17th century. Due to the massive amount of beer they had to supply to a military force 4,500 miles away, a pint of rum was considered a fair substitute. It was easier to get, but far more potent. It was not until 1740 that someone was able to sober up the navy. Admiral Edward “Old Grog” Vernon ordered that the rum ration be mixed with water and citrus juice (usually limes) to dilute the potent spirit. This gave the English the edge of fighting a little more sober, and healthier. It also is one of the earliest known instances of the combination of lime juice, water, and rum, the base of what would become a Daiquiri.

Spain survived the encounters with Britain and held on to many of its American acquisitions for over a century, including Cuba, Puerto Rico, and other islands a little too close to home for us. It did not sit well with a United States eager to enforce the Monroe Doctrine, asking European powers to kindly stay on their own side of the world. The biggest of the conflicts caused by this was the Spanish-American War, and Cuba had a starring role to play. They were seeking independence from Spain, and Colonel Theodore Roosevelt advocated helping them achieve it. The U.S. landed troops on a beach named Daiquiri, just a short distance away from an iron mine in Santiago. This “splendid little war” allowed the United States to occupy Cuba and do what Spain had done for centuries before; profit from the vast resources of the island.

One of the people making a healthy profit was Jennings Cox. He was one of the first iron miners on the island once it was safe, and generally credited with creating the original Daiquiri. The story goes that while he was entertaining guests one night, he ran out of the gin everyone was enjoying. He went out and purchased the easiest liquor he could find, which was rum. Adding lemons, sugar, mineral water, and ice to the rum, he turned it into a punch for his guests. They loved it, and wanted to know what the name of it was. He did not have a name for it; it should have been called a rum sour according to the conventions of the day. Cox did not feel that was good enough for such a fine drink, so he named it for the nearby beach and called it Daiquiri.


So Daiquiri was a mistake i can hear you shouting. No not a mistake, the drink already existed its just this fat cat stumbled upon it by mistake. Nevertheless, we can credit Mr Jennings Cox for bringing it to the rich palate.


The Recipe - Taken from Difford's Guide (the best i have ever tasted) 

Daiquiri black back ground

75 ml of a  good quality white rum. 

22 ml of freshly squeezed lime juice - see tip below

15 ml Sugar syrup

15 ml chilled water (omit if wet ice) 

2 slice of lime peel


The bitterness of the lime zests are the key in this drink. so peel the lime before squeezing to get your juice then take from the whole peel two slices of the lime zest and add it to a Boston glass with all the ingredients and shake. Fine strain into a chilled martini glass. and there you are, the best, the boldest and the more importantly the simplest.

Read, Drink and Be Inspired


Just About Everything You Will Need To Know About Tequila



What is Tequila?

Tequila is a Blue Agave-based spirit made primarily in the area surrounding the city of Tequila, 40 miles northwest of Guadalajara, and in the highlands (Los Altos) of the western Mexican state of Jalisco.

The red volcanic soil in the surrounding region is particularly well suited to the growing of the blue agave, and more than 300 million of the plants are harvested there each year.

Tequila is most often made at a 38–40% alcohol content (76–80 proof), but can be produced between 35–55% alcohol content (70–110 proof). Though most tequilas are 80 proof, many distillers will distill to 100 proof and then dilute it with water to reduce its harshness. Some of the more well respected brands distill the alcohol to 80 proof without using additional water as a diluter.


Brief History-

The origins of Tequila date back to 250-300 AD when Aztec Indians first fermented the juice of Agave plants to make ceremonial wines. This original wine was called ‘pulque’ and was made by fermenting the sap (aguamiel – honey water) from the heart of the Agave. The yeasts used originally were naturally found in the air and produced a wine of 8-12% abv. In 1519, the Spanish conquered Mexico and brought the technology of distillation with them, which they had learned from the Moors. Within ten years of being in Mexico, they had probably started to make the first rough Agave spirits known as Mezcal or Mescal wine. Over the following years, the techniques were improved and modernized with new laws governing the production and labeling of Tequila to protect the national spirit of Mexico.


Mescal is the name for any spirit made from the Agave plant. There are over 200 different types of Agave in Mexico. Only one specific type is allowed if it is to be called Tequila – Agave tequilana Weber azul (the Blue Agave). The Agave is a member of the lily (Amaryllis) family, although it is often mistaken for a cactus. Mezcal can use any type of Agave from wild to farmed varieties. Bacanora must use the Agave yaquiana and be made in Sonora in the north of Mexico. Sotol must use the Agave dasylirion wheeleri and is made in the northern states of Chihuahua and Durango. Tequila must be made in clearly defined and specific areas – the entire state of Jalisco and areas in the states of Guanajuanto, Michoacan, Nayarit and Tamaulipas.

Each distillery that adheres to production regulations is given a NOM number (Norma Oficial Mexicana de Calidad). The regulatory body known as ‘The Consejo Regulador del Tequila’ awards this NOM. It was established in 1978 and is made up of Agave growers, Tequila producers and representatives of federal government. All brands of 100% blue Agave Tequila will have a NOM on the label. It is not a guarantee of quality, only of authenticity.

Blue Agave is grown in orchards called potreros, campos de agave or huertas and are planted in long rows like grapevines. The Blue Agave takes between eight and twelve years to reach maturity. Between the third and sixth year of growth, shoots (mecuates or hijuleos) are removed from the ‘mother’ plant to propagate new plants. At maturity, a tall flower stalk begins to grow from the middle of the Agave. This growth is cut off, which forces the sap to remain in the heart of the plant (or the piña). This piña then swells to an un-natural size ripening ready for harvest. Most ripe piñas weigh between 70 and 200lb at the time of harvest, although some specimens have been recorded as heavy as 400lb. At harvesting (jima), the long, sharp, spiky leaves (pencas) are removed (barbeo) by the harvesters (jimadores) using long handled knives (coas). This exposes the piña, which looks a lot like a giant pineapple and one can tell it is mature and ready when red, bloodlike spots start to appear on the pina.

The harvested piñas are sliced into sections before being steam baked traditionally in a stone oven (‘horno’) or more recently in a stainless steel container (autoclave). The baking takes between 24 and 72 hours in a hornos and 8-14 hours in an autoclave.. The baking process converts the starchy sap in the piña into sugars such as fructose and glucose that can be fermented. Many believe that the real taste of the tequila is only imparted when the traditional method is used. The piñas are left to cool for 24- hours and are then crushed in a traditional stone mill called a ‘Chilean Mill’ or ‘tahona’. This mill is made from a circular stone pit with a stone wheel pulled around the pit by an ox or donkey. Modern distilleries now use industrial crushing machines to do the job, as they are quicker and more consistent.

The Agave sugary sap is then transferred with some Agave fibres (bagazo) to white oak vats or stainless steel tanks where water is added. Fermentation juice from the previous batch is mixed in to give a consistency and continuity of flavour. After mixing the previous juice, some is taken out ready for the next batch. The older methods of fermentation use natural yeasts present in the air to start the chemical processes. The modern methods use cultivated yeast strains as they, again, give a greater continuity to the product. The fermentation takes between 36 and 72 hours. At this stage of Tequila production, the liquid is known as ‘mosto’ and is roughly 5-7% alcohol.

The ‘mosto’ is then double distilled in copper pot stills. The first distillation (or destrozameinto) makes a product called ‘ordinario’ which is roughly 20% abv. Only after the second distillation can it be called Tequila. A handful of distillers distill a third time (e.g. Corralejo). The Tequila leaves the still after the second distillation at around 40-55% abv. As with most other spirits, the heads (cabeza) and tails (cola) of the distillate are cut from the heart and re-distilled with the mosto while the heart ( el corazon) is used for . It takes roughly 8kg of agave to make 1 litre of 100% tequila
Tequila is categorized according to percentage of Agave spirit and the length of time it has spent in wood.

Mixto – A spirit that is a blend of no less than 51% blue Agave. The other 49% can be molasses, brown sugar or any other sugar type.

100% Agave aka Tequila – A pure blue Agave Tequila. No sugar can be added during production and no other spirit can be blended in after distillation.


Blanco – Also known as ‘silver’, ‘plata’, ‘blanco’ or ‘white’ Tequila. It is clear but can be aged in oak for up to 60 days.

Gold – Also known as ‘oro’ or ‘joven abocado’ (‘young and corrupted’), gold Tequila is made in the same way as Blanco tequila only with the addition of caramel flavour and colour tho it can also have a blend of aged tequilas within it.. This colour is added to suggest age and add smoothness..

Reposado – This term literally means ‘rested’. A reposado Tequila is aged for between 60 days and one year in wooden barrels or larger tanks (‘pipons’)

Anejo – Mexican law states that if a Tequila bears this title, it must be aged in government (CRT) sealed oak barrels for over one year. The barrels must be no larger than 600 litres. The most popular type of barrels are old Bourbon casks.

Sangrita & Verdita

Sangrita (meaning “little blood”), whose origin dates back to the 1920s, is a customary partner to a shot of straight tequila blanco; a non-alcoholic accompaniment that highlights tequila's crisp acidity and cleanses the palate between each peppery sip. The basic conception of sangrita is to complement the flavor of 100% agave tequila, which is also peppery and citrusy in taste.

Traditionally, sangrita is served with tequila blanco, but it can also accompany tequila reposado. The tequila and sangrita are each poured into a separate shot glass (or caballito) and the two are alternately sipped, not chased. Sangrita is used in a drink known as "The Mexican Flag", where three separate double shot glasses are filled with lime juice, tequila and sangrita.

Real sangrita from the Lake Chapala region of Jalisco is made with Seville orange, lime and pomegranate juices, with chili powder or hot sauce added for heat. However, many popularized modern sangrita recipes have included a good amount of tomato juice in the mix. There is no set rule on what sangrita should contain, but it can feature a blend of orange, lime, tomato and/or pomegranate juices, or pomegranate-based grenadine with the addition of something spicy (hot sauce or fresh/dried chili), and sometimes white onion and salt

(Mezcal is also made from the blue agave plant – but it doesn’t have to have to be from a specified region.  Mezcal also has the worm in it – not tequila) a bit like how Prossecco is champagne but because it’s not from the champagne region of France it is called sparkling wine.


What do you guys want to see next? leave a comment and let us know!

Gin Production

Gin Production


Gin as come a long way since being made in bathtubs, so next time you are sipping on your Gin and Tonic outside in the sunshine then spare a thought for how that drink was made. There are several different ways of making Gin. In all these ways, the gin producer has to buy the neutral alcohol base from an outside supplier. If it is a grain spirit, it is usually from wheat or barley, however, the neutral spirit can come from any source.


Cold Compounding – This is the process used in making cheaper (supermarket) gins rather than distilled gins. A neutral spirit is used as a base to which oils and flavour essences are added to give the notes of juniper and other botanicals. The flavours are not ‘fixed’ into the spirit and are therefore lost very easily once the bottle is opened. This process makes a gin often referred to as ‘bath-tub’ gin.

Distilled Gin – The aim of making a gin is to extract the essence of the botanicals into the spirit and then reduce its abv with water before bottling. Different gin producers will use different botanical recipes and methods of infusion but they will use one of the following methods:
One-Shot Method – With the one-shot method, juniper and the other botanicals are macerated in the neutral spirit and water according to the distillers’ recipe. This maceration my go on for up to 48 hours. The botanicals are strained off and the spirit is poured into the still. The distillation occurs in a copper pot still. Some producers will distill with the botanicals in the still to further fix the flavours in the gin. Water is then added to the gin before bottling.
Two-Shot Method – This is quicker method and saves on still usage (therefore more economically viable). In this method, a much stronger mix of botanicals is used in the maceration and distillation process. This is used as a concentrate and mixed with neutral spirit alcohol to increase the final volume. Water is then added to the gin before bottling. The main brand using this method today is Gordon’s Gin.
Vapour Infusion Method – With this technique, the botanicals are not macerated with the neutral spirit. They are placed in a basket or cage in the neck of the still. The alcohol vapours pass over them during distillation and pick up the flavours for the gin. The main brands using this method today is Bombay Sapphire and Hendricks (the Carterhead Still).



Old Tom Gin (or Tom Gin or Old Tom) is a lightly sweetened Gin popular in 18th-century England that now is rarely available. It is slightly sweeter than London Dry, but slightly drier than original gin

The name "Old Tom Gin" purportedly came from wooden plaques shaped like a black cat (an "Old Tom") mounted on the outside wall of some pubs above a public walkway in the 1700s England. After a pedestrian deposited a penny in the cat's mouth, they would place their lips around a small tube between the cat's paws. From the tube would come a shot of Gin, poured there by the bartender inside the pub.

Old Tom Gin was formerly made under licence by a variety of distillers around the world; however one was recently re-launched by Hayman's distillery based on an original recipe. The first written record of Old Tom Gin being used in the Tom Collins cocktail was the 1891 book, The Flowing Bowl: When and what to drink by William Schmidt .


When You Learn About Vodka You Will Never Think They Are All The Same Again



I bet that you take one look at the different ranges of vodka and if it isn't a flavoured one, you might be thinking that they are all 'basically' the same.

First of all, you can't be blamed for thinking like this. Secondly, you wouldn't be the best that you can be unless you learn to break a few myths on what you think that you already know. That's how you become a better bartender

So next time you are behind the stick and get questioned on vodka. You will have the ammo to fire away from the doubters of vodka, even if you started this post as one of those doubters.

We have delved into the subtle, and sometimes not so subtle, differences between vodka. Backed it up with the facts so that you have the correct knowledge to wow customers and other bartenders alike.

So let's take a look together at the different styles of vodka that are available. Then we will delve into different vodkas with character. Which include aged vodka's, western style vodka and finally flavoured vodka.


Today it is wrong to think that all vodka tastes the same or that it tastes of nothing at all.

Many vodkas remain neutral in taste to provide the ideal base for mixed drinks. But, some will deliver tastes and aromas beyond the taste of the alcohol itself.

some Vodkas will deliver tastes and aromas beyond the taste of the alcohol itself. Click To Tweet


The 'best' of these spirits will rightly pride themselves on their purity.

Unlike other spirits, with vodka, there are no industry standards that can imply quality through letters or marks on the label. Instead, vodka brand names offer the promise of consistency through the processes and raw materials used to create the vodka.

Country of origin, if stated, can suggest the use of certain raw materials and production processes. But more on that later.

Now in recent times there has been increasing references to the use of specific raw materials regardless of country of origin. This provides more guidance about the likely character of the vodka. Much will then depend upon the filtration process and the subtleties that it provides.





These will include Eastern rye, wheat and potato vodkas. That, thanks to modern distillation techniques, are now pure and clean, unlike their ancestors. These vodkas will always keep some of the characters of their raw material though. As they have been distilled to relatively low levels of alcohol.

These will include vodkas rooted in the East, like in Poland. A country on the spice trade route from Asia to Europe and will use exotic herbs and spices. Or local materials such as the fragrant bison grass or wild bees’ honey. Examples of this are Zubrowka and Krupnik.

Initially, such ingredients were used to mask the unpalatable raw alcohol and to help the ‘medicine’ go down.

But, as the aristocracy in both Russia and Poland took greater responsibility for distillation. Flavours and aromas were added to enhance and individualise the vodkas to set them apart from others.

These traditions are strong. The flavours result from lengthy processes such as infusion, maceration or leaching.

vodka infusion



Today such vodkas can be enjoyed for their individuality whether mixed or taken neat.

These are not to be confused with some of today's flavoured vodkas that are the result of cold compounding.
There is also an increasing number of Western vodkas, keen to be differentiated from neutral vodkas. They differentiate themselves by claiming that the process of distillation, or the character of the vodka. Is retained from single or multiple grains, potatoes or fruit that carries through into the finished spirit. Either in terms of taste or texture or both.


This is a tradition noted particularly in Poland, where the vodka may be laid down in empty wine casks at the birth of a daughter. Then the vodka is to be enjoyed on her wedding day.

These are aged in oak barrels in much the same way that whisky is. Even the big vodka companies such as Absolut Vodka have created their own oak barrel aged vodkas available for sale.


Initially all, and still most Western vodkas are rectified spirits. These are usually distilled from grain or molasses and filtered.

The more expensive vodkas are filtered through tons of charcoal. They are then reduced with pure demineralised water and bottled, ready to drink, with no maturation.

They are to be judged on their purity and cleanliness alone. They are simply pure alcohol and water. They are style not substance, packaging not content. This may be the keys to the success of most with most companies claiming that their exceptional purity is why they are so successful.

This style of vodka arrived in the West thanks to Rudolph Kunett. Whose family, before the Russian Revolution, had supplied grain to the Smirnov family.

vodka rudolph kunett

He met Vladimir Smirnov in Paris after both had fled the Bolsheviks. It was there it was agreed he would take the recipe for Smirnoff to the States (Vladimir had changed his surname from Smirnov to Smirnoff).

Wait... What are the Bolsheviks?

Below quote taken from here

In 1917, two revolutions swept through Russia, ending centuries of imperial rule and setting in motion political and social changes that would lead to the formation of the Soviet Union. In March, growing civil unrest, coupled with chronic food shortages, erupted into open revolt, forcing the abdication of Nicholas II (1868-1918), the last Russian czar. Just months later, the newly installed provisional government was itself overthrown by the more radical Bolsheviks, led by Vladimir Lenin (1870-1924).

In short, Vladimir was rich and needed to get out of Russia before Communism took over.

It was in America in 1934, post- Prohibition, that Vladimir setup the West’s first vodka distillery. But he was ahead of his time and it was not until a marketing man, called John Martin, acquired the rights to Smirnoff in 1946. He then launched Smirnoff, as a pure, neutral spirit to mix with anything.

It was at that point that the West woke up to vodka.

The Moscow Mule was the first of many cocktails to encourage sampling of this tasteless, odourless spirit (in the western style).

moscow mule vodka


In the 50+ years since vodka has grown to become the world’s most popular spirit. The appeal of most Western vodkas remains their lack of aroma beyond the pure smell of ethyl alcohol. A taste that’s light and crisp without heavy flavours or oily texture, that won't overwhelm any liquid added as a mixer.

See a bigger look at the history of vodka here


Flavoured vodka is defined as having been given a predominant flavour other than that of the raw materials.

It may be sweetened, blended, flavoured, matured or coloured. Though many are brand extensions of vodkas that have appeared relatively recently.

It is certain that the original vodkas would have been flavoured to mask the raw nature of the alcohol. Today flavourings, however, may be cold compounded extracts. Natural ingredients have been macerated in alcohol and/or water. The result of percolation or flavoured distillates blended in before bottling.


In Russia vodka is traditionally drunk chilled or frozen and downed in one.

The Russians were known to shoot rather than sip partly because of a belief that the fumes and not the liquid caused drunkenness.

The world of alcohol is full of amazing facts, we wrote an article on some of the best ones here

In Poland however, vodka is usually sipped, with food and at room temperature to allow the tastes and aromas to be enjoyed.

In the West, vodka has gained its popularity mixed with fruit juices or in cocktails. But today, knowing more about what’s in the bottle and the production processes. In fact today regional variations, heritage and traditions are as important to the enjoyment of vodka as any other spirits.




So next time you are faced with the question of vodka, you should be able to ask what style of vodka the customer wants. And also give them a little background on what they are about to drink

This is just the first in two parts of Vodka take a look at;

go read the second part now

Hit me up in the comments if you want to know more

You can still grab your free download below also

Key Takeaways:

Vodka companies are now fighting to be the purest of the pure in both processing and raw ingredients.

Different raw materials can be used to produce vodka, you can normally tell which raw material has been used by the country of origin.

Though the raw material used to produce the vodka is important to the character created, so is the nature of filtration.

job roles

Job Roles Within A Bar Outlined - Stop Confusing Your Staff & Get The Best Out Of Them

A lot of staff are not good at their jobs.... because they haven't been told what their job is. So here is your simple guide to the different job roles within a bar

It's that simple.

This post on job roles within a bar is designed for you to print out and stick to the wall, Give to new starters or even to give to your boss to show them what you should be doing.

You lot have just got to promise me one thing...

Integrate these job roles into your bar and watch how easy it becomes to operate as one well-oiled machine

Profits will soar.

Tips will soar.

And most importantly, staff and customers will be happier

But Joel - How do you know that everyone will become happier?

Well, this happens to be the first thing I do when I get to work on bringing a bar back up to speed. I simply make sure every member of staff knows exactly what their job role within the bar is.

Now, this isn't something that I have dreamt up... No this is backed by research.


job roles within a bar


When there are no excuses surrounding an employee, i.e when something doesn't get done because they claim not to know that they were supposed to, you can really start to evaluate them for the roles they are in.

It allows us as hospitality professionals to have a baseline of the minimum job expectancy.

How many job roles have you been in where the manager has favoured someone on their personality rather than their ability to perform the job role within the bar properly?


The guys over at JobDig place extreme importance on knowing your job role

"If you or your coworkers have any questions about your responsibilities, it can make for a very inefficient, confusing, and unsatisfying situation­- and it's a terrible way to work. Misunderstanding can be avoided if everyone knows the game plan in advance.

The more you work to learn what's expected of you, the more recognized, appreciated, respected, and valued you will be!"


The job roles within a bar we will look at today will be

  • Floortender

  • Barback

  • Bartender

Don't forget, you can download your printable PDF file here as a handout or a stick-up poster

Right, let's get into it

job roles within a bar


The floor tenders job roles are often regarded as the least important or least cool job in a bar.

It is however equally as important as the other roles. The average customer spends only 10% of their time at the bar being served by a bartender.

The rest of their time is spent Front of House (FoH) in the customer area. The floor tenders role is to look after the customer area.

A customer only spends 10% of their time at the actual bar! #TheFloorIsWhereItsAt Click To Tweet

It is therefore essential the floor tender provides the highest level of service as it is likely they will make the biggest difference to a customers’ experience...

How many times have you gone to sit at a table and realised the previous customer has spilt a drink and their glasses haven’t been cleared... what impression does this give to you as a customer?

Floortenders should not be in the back room for prolonged periods of time as there may have been a spillage, breakage or glassware which needs collecting.

The floor-tender is responsible for the following job roles within a bar:

Clearing glasses from tables and the customer area

Wiping tables after the customer has left and the glasses have been cleared

Ensuring the toilets are kept to the highest standards (in some bars)

Clearing any empty glasses from the smoking area, emptying & cleaning ashtrays and wiping tables in the smoking area on a regular basis

Sweeping up any breakages in the customer area – with the ‘claims culture’ we now live in this is essential, if a customer falls onto broken glass your company could face a hefty court case and you would most likely lose your job

Mopping up any spillages on the floor & placing a wet floor sign above the spillage. (Again see above regarding compensation claims)

job roles within a bar

Bar Back

The bar back's job roles is the hardest role in any bar, but without one a bar simply wouldn’t run.

It is the bar backs’ job to provide the bartenders with everything they need to be able to serve quality drinks to the customer.

The bar back is the communication point between the bar and the floor.

If the bar is running low on glasses, the bartenders will inform the bar back, who will then inform the floor tenders so they can concentrate on getting as many glasses as possible over the next few floor runs they do.

The bar back is responsible for the following job roles within a bar:

Washing the glasses collected by the floor tenders and replacing them on the bar

Replenishing stations with ice

Replenishing stations with cut fruit

Replenishing stations with citrus juice

Replenishing stations with fruit juice

Restocking bottle fridges with the labels facing forward. When restocking fridges the bar back should not wait for the fridge to be empty. Move all the cold bottles to one side and fill the gap with bottles from the cellar or the cool room (whichever your bar uses). This way the bartender can always serve a cold beer to the customer without having to reach to the back of the fridge to get a cold one

Restocking each stations bar caddy with long straws, sip straws & Bev naps

Changing the bin on the bar for an empty one if it becomes too full

Replacing any empty spirit bottles for the bar. If a bottle is placed on the back bar with a pour spout, in the bar back must get a new bottle from the spirit store & replace it on the back bar or in the appropriate speed rail. If there is no pour spout in the bottle the bartender will have already replaced it from the backup stock from underneath the bar.

Changing kegs/postmix/gas in the cellar. Cellars are very dangerous places and no member of staff should attempt any of the above activities unless management has given the go ahead.

The best #barbacks make the best #bartenders Click To Tweet



Bartender Job Roles

As a bartender, you become the face of the business as you are likely to be the first person a customer comes into contact with when they enter.

First impressions count, so make sure yours is a good one!!! You must always be smartly dressed, well groomed, hair tidy and have high levels of personal hygiene.

Each bartender must provide the high service expectations we outlined above.

Bartenders are responsible for the following job roles within a bar:

Giving customers the highest standard of service

Serving the highest quality drinks to each customer

Ensuring the bar top is kept clean and dry at all times

Serving every drink on a bev nap (beer mat)

Serving every bottle and draught product with the branding facing the customer

As a bartender, you become the face of the business! So do it right Click To Tweet

For our more in-depth look at the job roles of a bartender then check out our 20 commandments.

So there are your job roles with a bar. what else would you add? let us know below.

The best suggestions will get added to the post.

Remember you can download the PDF cheat sheet for this post.