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  • 0 The Restaurant Academy Cocktail List

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    Iceland Special Blue Lagoon (old fashioned) 3cl vodka 3cl lemon juice 3cl simple syrup (sugar syrup) 2cl blue curacao Mix all ingredients except blue curacao into the shaker. Strain into Old fashioned filled with crushed ice. Pour carefully blue curacao on top. Garnish with a lemon twist and/or maraschino cherry. Glacier Lagoon (Martini Glass) 3cl white rum 3cl white cacao 3cl salty lemon vodka Mix all ingredients in a shaker filled with ice. Strain into a chilled martini glass Make “iceberg” out of whipped cream and place in the center of cocktail Pour a dash of Blue Curacao to give it a blue “icy” look. Northern Lights (Tall curvy glass)  3cl vodka 2cl melon liqueur 2cl apple sour 2cl lemon juice Soda Grenadine Mix all ingredients, except soda and grenadine in a cocktail shaker. Strain into a glass filled with ice. Top with soda and a dash of grenadine Garnish with cherry. Solsetur (Champagne flute) 7.5 sparkling wine( Cava) 5cl orange juice. Pour sparkling wine first and then add orange juice Put a dash of triple sec and grenadine. Bardabunga (Martini Glass)  3cl Gin 3cl Abricot Brandy 3cl Passion fruit liqueur/Passoa Juice of half a lime Mix all ingredients into a shaker filled with ice. Strain into a chilled martini glass Garnish with a slice of lime. Mojito 3 Cl Bacardi Rum 8-10 Lime cut in quarters 6-8 mint leaves  Crushed ice Put lime and mint leaves broken in half together in the glass. Muddle it gently. Add Bacardi rum. Fill the glass with crushed ice. Stir it slowly. Fill the rest of the glasses with ginger ale/soda. Top up the glass with crushed ice. Garnish it with a mint. Free cocktail list Acapulco (High ball) 4cl tequila 4cl grapefruit juice 8cl pineapple juice Mix all ingredients in a shaker filled with ice. Strain into a highball glass Garnish with pineapple leaf. American Grog (Toddy glass) HOT DRINK 4cl white rum 3cl lemon juice 2 mixing spoons white sugar Cinnamon stick 2-3 cloves Place ingredients in a toddy glass.  Add a slice of lime, cinnamon stick, and cloves Top glass with boiling water and serve immediately. Apple Martini (Martini glass) 4cl vodka 3cl apple sour 3cl apple juice Mix all ingredients in a cocktail shaker filled with ice Serve in a chilled martini glass and garnish with a piece of apple.   Aquamarine (high ball) 3cl vodka 2cl peach schnapps/liqueur 12cl apple juice Dash of blue curacao Shake all ingredients and pour in a glass filled with ice. Bahama mama (High ball) 2cl dark rum 2cl Malibu Coconut 5cl orange juice 5cl pineapple juice Dash of Martini Rosso Shake all ingredients and serve in a glass filled with ice. Berry blush (high ball) 4-5 strawberries 4cl vodka 4cl cranberry juice 1cl lemon juice 1 teaspoon sugar cane syrup Soda water Muddle strawberries in the bottom of the shaker Add ice and all ingredients and shake. Strain into a glass filled with ice and top with soda water. Garnish with strawberry. Black Russian (old fashioned) 4cl vodka 3cl coffee liqueur Pour ingredients into an old-fashioned glass filled with ice. Stir gently and garnish with coffee beans. Boulevardier(Martini glass) 6 Cl Bourbon 1.5 Campari 1.5 Riccadonna 1 Cl Sugar Syrup Put all the ingredients with ice in a shaker. Shake it well and transfer it into a chilled martini glass. Garnish with an orange wedge. Bloody Mary (High ball) 5cl vodka 9cl tomato juice Dash of angostura bitters (Or Fernet or Martini Rosso) Dash of Worcestershire sauce, Tabasco, salt and pepper Mix all ingredients straight into a highball glass filled with ice. Garnish with tomato and something green.  Caipirinha (old fashioned) 2 spoons of white sugar 1 whole lime 6cl cachaca (if out of cachaca, use Havana Club Anero Blanco) Muddle lime and sugar in a glass part of the shaker.  Fill with crushed ice and shake.  Pour into old fashioned glass.  Garnish with mint or lime. Coffee Nudge (Toddy glass) HOT DRINK 1 teaspoon of white sugar 3cl cognac 1 teaspoon of coffee liqueur 1 teaspoon of brown creme de cacao 6cl of hot espresso coffee Pour all ingredients straight in a toddy glass. Stir and serve immediately. Cosmopolitan (Martini glass) 3cl vodka 2cl triple sec Juice of a half lime 4cl cranberry juice Pour all ingredients in a shaker filled with ice. Strain into a chilled martini glass Garnish with a slice of lime. Daiquiri (Martini glass) 6cl white rum Juice of half a lime Dash of simple syrup Pour all ingredients into a cocktail shaker. Strain into a chilled martini glass Garnish with lime wedge/twist. Dirty Martini (Martini glass) 7cl gin/vodka 1.5cl dry vermouth 2 teaspoons of olive water Pour all ingredients into a cocktail shaker Strain into a chilled martini glass. When chilling the glass, pour a little dry vermouth in the glass, and twirl it around a bit. Ask guests if they want it shaken or stirred. Ginger Birch (Old Fashioned) Fill 1/5 of the glass with beer Add: 3cl Birkir  2cl Björk Juice of half a lime Fill with crushed ice. Top with ginger ale and stir gently. Garnish with a lemon twist. Gramble (old fashioned)  5cl gin 3cl lemon juice 1.5cl simple syrup 1.5cl creme de cassis Mix all ingredients, except creme de cassis, into the cocktail shaker. Strain into old fashioned filled with crushed ice. Float creme de cassis on top and garnish with a cherry You can also try and pour the creme de cassis into the old fashioned glass before filling it with crushed ice. Gimlet (Old fashioned) 6cl gin or vodka 2cl simple syrup 2cl lemon juice Mix all ingredients in a cocktail shaker. Strain into a glass filled with ice cubes Garnish with a lime/lemon wedge. Grasshopper (martini glass) 2cl creme de menthe 2cl creme de cacao – white 2cl fresh cream Mix all ingredients in a cocktail shaker. Strain into a chilled martini glass Garnish with mint leaves and chocolate. Irish coffee 1 cup hot coffee 2 Tbs. brown sugar 3 ml Irish whiskey Cream  Hot coffee into warmed glass until it is about ¾ full. Add the brown sugar and stir it until completely dissolved. Blend in Irish whiskey. Top with cream. Kir Royal (Champagne flute) 9cl cava 1cl crème de cassis. Pour the cava into the flute and add cherry brandy Kremlin cooler (high ball) 4cl vodka Juice of half a lime 1 teaspoon sugar cane syrup Pour all ingredients straight into a highball glass filled with ice. Top with Soda water and garnish with a lime slice. Long Island Iced Tea (Fat curvy glass) This drink can be made in so many ways. This is my way. I don’t care how you do it, as long as the main ingredients are used. 2cl vodka 2cl white rum 2cl tequila 2cl gin 2cl triple sec 3-5cl sour (depends on the person you could say) Coke Mix all ingredients, except coke, straight into a glass fill with ice. Top carefully with coke. Because the sour is a mixture of lemon and sugar, it’s very heavy, so if you pour the coke carefully, it will float, which gives the drink a two-colored layer. Some people also use a splash of orange juice Garnish with lemon or orange slices. Lemon drop (Martini glass) 4cl vodka 3cl lemon juice 2cl Cointreau/triple sec 2cl simple syrup Mix all ingredients in a cocktail shaker Strain into a chilled martini glass Garnish with a lemon twist. Mai Tai (Old fashioned) 4cl white rum 2cl dark rum  2cl Cointreau 1.5cl amaretto 1.5cl simple syrup Juice of a half lime Mix all ingredients, except dark rum, in a cocktail shaker. Strain into an old-fashioned glass filled with ice. Float dark rum on top. Garnish with a lime wedge. Manhattan (Martini) 5cl bourbon 2cl red vermouth (Martini Rosso) Dash of angostura bitter (in our case, a tiny bit of Fernet) Mix all ingredients in a cocktail shaker. Strain into a chilled martini glass Garnish with a cherry. There are three kinds of Manhattan. This one, Sweet Manhattan and Perfect  In a Sweet Manhattan, you use sweet vermouth, and in a Perfect, you take 1cl of dry vermouth and 1cl of sweet vermouth. Margarita (Margarita glass) 6cl tequila 3cl triple sec 2.5cl simply syrup Juice of half a lime Mix all ingredients in a cocktail Strain into a salt-rimmed margarita glass Garnish with a lime wheel. Martini (Martini glass)( Always ask Olive or Twist) 7cl gin or vodka. (Normally gin, if it isn’t specified) 1.5 dry vermouth Mix ingredients in a cocktail shaker Strain into a chilled Martini glass. Garnish with olives Always chill the martini glass. Ask guests if they want it shaken or stirred. Mint Julep (Old fashioned) 6-8 mint leaves 6cl bourbon 2 teaspoons of white sugar Muddle the mint leaves slightly, with the sugar, so the juices will be released, not destroy the mint leaves. Add crushed ice and bourbon.  Stir and serve. (This is the mojitos ancestor) Negroni (Old fashioned) 3cl gin 3cl Campari 3cl red vermouth Pour all ingredients straight into an old fashioned glass filled with ice. Stir and garnish with an orange slice. New Yorker (Martini Glass) 4cl bourbon 2cl lime juice 1cl grenadine Mix all ingredients into a cocktail shaker. Strain into a chilled martini glass and serve. Old fashioned (Guess the glass) 4cl single malt (NOT MACALLAN 18, stay cheap) 2 dashes of bitter (Ask guest if he wants fernet or Martini Rosso) 1 sugar cane cube Splash of soda Put the sugar cane cube in the middle of the glass and add the bitter and soda. Muddle sugar cane cube till dissolved. Fill glass with ice and add rest of the ingredients Garnish with an orange twist and cherry. Pina Colada (Margarita glass) 6cl Pineapple juice 4cl malibu coconut rum 3cl white rum 3cl milk 3cl cream Mix all ingredients in a cocktail shaker Strain into Margarita glass Garnish with a piece of pineapple and/or pineapple leaf.   Presidente (Martini glass) 4cl Cuban rum (Havana 7) 2cl dry vermouth 1 teaspoon grenadine Mix all ingredients into a shaker. DON’T SHAKE! STIR! Strain into a chilled martini glass Take the peel of an orange and squeeze it between your fingers, so it releases its oils into the cocktail, but do NOT garnish with this Garnish with a cherry and serve. Rudolph (Toddy Glass) HOT DRINK (by lé moi) 2cl amaretto 2cl Galliano 2cl cinnamon syrup 1cl lemon juice  Fruit tea Add all ingredients into a toddy glass and fill up with boiling hot fruit tea Garnish with a cherry. Rusty nail (Old fashioned) 6cl single malt 3cl Drambuie Pour ingredients into a glass filled with ice. Stir and serve. Singapore Sling (Tall curvy glass) 5cl gin 3cl cherry brandy 1cl grenadine 1cl lemon juice 1cl benedictine Soda water Mix all ingredients, except soda, in a cocktail shaker. Strain into a glass filled with ice. Top with soda and garnish with a cherry.

  • 0 Restaurant Lingo: 101 Restaurant terms for Bartenders and Waiters

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    Liqueur A sweet spirit often flavoured usually taken after as an after-meal drink. Wine Fermented grape must(juice). Lager A type of beer made with bottom-fermenting yeast, containing more hops than an ale. Ale A type of beer made with top-fermenting yeast, containing fewer hops than a lager. Sake A Japanese brewed beverage made with rice. Ethanol Ethyl alcohol, pure alcohol, measured in % or ABV. Fortified Wine A wine muted with brandy-based spirit,(before), during or after the fermentation. Smoothies Fruits that are blended in a Hamilton Beach blender and serve like a juice but not strained.  Aperitif wine Wines that are fortified, flavoured with herbs and botanicals, and often served as a pre-meal drink. Beverage selection The process of determining which beverages to purchase and offer for sale in an establishment. Dessert wines Wines naturally sweet or fortified served with the dessert or as a dessert. Natural wines Wines then result from the fermentation of grapes without the addition of sugar and/or alcohol. Near beer A beer with a very low percentage of alcohol(less than 2.5 % ABV). NAB Non-alcoholic beer, a beer with less than 0.5 % ABV. BAC Blood alcohol concentration - Express the weight of alcohol per unit of blood. Rate of absorption The speed that the alcohol goes from the stomach and the small intestine into the bloodstream. Units A measurement to calculate the amount of a regular drink(one portion of alcohol). 8-10 g of pure alcohol. Impaired judgement Change in behaviour that a customer may have after having a few alcoholic drinks. Alcohol potency Alcohol strength.  Drugs A drug, broadly speaking, is any chemical substance that, when absorbed into the body of a living organism, alters normal bodily function. Medicine A substance that can affect the body reaction after the consumption of alcohol. Physical characteristics Characteristics of the person consuming alcohol according to the: age, size, fat and gender. Slowed reaction Time           Change in behaviour that a customer may have after having quite a few alcoholic drinks (Step after the impaired judgement). Decreased coordination Change in behaviour that a customer may have after having a few alcoholic drinks ( Step after the Slowed reaction time). Fake ID An identification card that was manipulated for some reasons. High-fat food Food than may slow the rate of absorption into the bloodstream. High carbohydrates food Food then may speed the rate of absorption into the bloodstream. Traffic light system A system used in bars, restaurants and hotels to indicate to the staff members if a guest is sober, slightly intoxicated or heavily intoxicated.  Julian code A type of freshness date found on a certain brand of beer; a six-digit code indicating until when the beer is drinkable. Adjuncts The second source of sugar; other types of cereals or fruits added in a beer. Barley A cereal used for certain beer making. Born on date When the beer was brewed. Draught(draft) beer Beer served from the beer tap. Fermentation A chemical process in which yeast is added to Sugar source; the yeast breaks down the sugar into alcohol, carbon Dioxide and the heat. Bloom Wild yeast, naturally present on the skin of fruits. Hops "Spice of beer" is the main flavouring ingredient in most beers, creating aroma and bitterness. Keg A selling unit of beer; a large metal cylinder containing beer that attaches to a hose in a draft system to be dispensed to the tap. Krausening The addition of partially fermented wort during the maturing stage of beer production to encourage a strong secondary fermentation.  Mash Grounded malt with hot water.  Milling Grounded(milled) malted barley or other cereals. Wort The sugary liquid resulting from the mashing process after racking or filtration.  Yeast A living micro-organism that converts the sugar contained in the malt into alcohol, carbon dioxide and heat. Light beer A beer, with a low percentage of calories. Aperitifs Drinks served as a pre-meal drink to open the appetite. Blend method A method of preparing drinks that uses an electric blender to mix drinks which call for solid fruit or ice. Bitters A type of spirit usually made from roots, spices, bark, berries, fruit or other herbs steeps in or distilled with a neutral spirit and used primarily as mixed drink ingredients. Bourbon An American type of whisky produced from a grain mixture containing at least 51% of corn. Brandy Distilled wine. Condenser In the distillation system, container for Cooling the alcohol vapour to a liquid state. Congeners The substance is other than the alcohol and water which are found in new spirit distillates to provide flavour and aromas. Continuous still A still that acts as a vaporizer and condenser. Also called Patent, column or Coffey still. Pot still A pot-shaped still used to distil the best spirits. Distillation A process which takes place in a still that uses heat to extract the alcohol from a liquid that contained both alcohol and water. Gin A compound spirit, flavoured with juniper berries and other congeners. Gin ahead In distillation, a device through which vapours are passed to pick up flavour. Proof A method in America to express the alcoholic strength. It is the double amount of % ABV. Rectification A term that implies a further treatment beyond distillation such as blending, colouring, flavouring, even distilled and adding water. Germination After the barley is steeped for some days, drained and spread on a mating floor. The seeds begin to germinate, sending out tiny rootlets, this generates heat, so the grain must be turn regularly, day and night. Eau de vie The French term for Spirit "Water of life". Fine A spirit distilled from wine in France to replace the word, Brandy. Botanicals Flavourings used in gin production. Demi-John(Dame-Jeanne) A large glass bottle, sometimes enclosed inside a protective reed or wood wrapper, used to stop the aging process for spirits. Alambic The French term for still. Cask strength Spirits not rectified with water after the second distillation. Cooperage The art of making oak barrels and oak casks. Grist Milled malted barley. Heart The middle cut after the second distinction (The purest part). Kilning Drying the malt in a type of oven called a " Kiln" for the whisky and beer-making process. Low-wines(Brouillis) The water-white liquid such an alcoholic content of around 25 % abv which result from the first distillation of spirits. Peat Type of earth(to replace wood) used in the kiln to dry and to give some smoky taste to the Scotch. Tails The end-cut after the second distillation of spirits. (Resend for distillation). Head The first-cut after the second distillation of spirits. (Resend for distillation). Agave The blue agave is a succulent, a relative of the lily and the yucca(not a cactus). It is the main ingredient for Tequila.   Camellia sinensis The botanical name of the tea plant. Early Grey Flavoured black tea with bergamot oil. Infusion(Tisane) Other plants than a tea-infused and served like a tea. (can not be call tea). Flavoured tea Black tea flavoured with fruits, oil herbs or other ingredients. Black tea Camellia sinensis are fully fermented. Green tea Camellia sinensis unfermented. Assam The world largest producer of Camellia sinensis.(India). Oolong Camellia sinensis semi-fermented(Taiwan). Dust The fourth category of grading tea leaves, the cheapest, even smaller than fanning. Broken leave tea The second category of grading tea leaves. (Broken leaves of Camellia sinensis). Leaf grades Type of tea leaves according to their size, from the smaller to the biggest. Fannings The third category of grading tea leaves. (Between broken and dust). Nicotiana tabaccum The botanical name of Tobacco plant. Given by Jean Nicot, France. Humidor A cedar box uses to store and to age cigars at the right temperature and the right humidity. Ring The paper brand place near to the head of the cigar. Bunch or Doll Filler and binder of a cigar. Foot The part if a cigar that you light. Head The part of the cigar that you place in your mouth. Hecho a mano Spanish term that means "Made by hand" used for cigar making. Vuelta Abajo The best terroir in Cuba for tobacco cultivation. Torcedor Cigar maker in Cuba. Cutter A cigar tool used to cut the head of a cigar. Guillotine A cigar tool used to cut the head of a cigar. Body The middle part of the cigar. Wrapper  The outside perfect leaf use to wrap the cigar. Veguero The person in charge of the tobacco cultivation. Curl or lower A wooden or plastic stirring stick. Bar strainer Sieve used strained cocktails made with mixing glass. BONUS TERMS: Jigger: A bar measure used for spirits or liqueurs. (3 cl and 6 cl in most countries). Dash bottle: A bottle of spirit or bitter with a special poorer. Angostura : A bitter call"The spice of cocktail". Gomme syrup : Sugar syrup made out of 50% sugar and 50% water, boiled and cooled. Siphon water : Tap water with carbon dioxide. Copita : The glass used for fortified wine. Pre-dinner drink : A drink(cocktail) to open the appetite before dinner. After dinner drink : A drink(cocktail) to drink after the drink. Hangover cocktail : (An after-party) drink(cocktail) drink to take off the hangover. Muddling : The cocktail technique used to muddle fruits. Mixing glass : A glass recipient used to prepare some cocktails. Layering : The cocktail technique is used when you want to layer different colour of liqueurs. Boston shaker : Shaker two parts(one in stainless steel, one in glass).  

  • 0 Beer Restaurant Guide - Ingredients, Types, Garnish and Procedure.

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    Beer is the most widely drunk alcoholic drink and the third most popular beverage after water and tea, not to mention the world’s oldest alcoholic beverage. A part of several national cultures for centuries, it is celebrated in pubs and festivals with mirth. The drink is made from cereal grains (barley is the most common, though maize, wheat and rice are other options).  Beer Ingredients Water   Forming the main ingredient of the drink at 90-95% of its weight, water influences the final taste of beer because of dissolved bicarbonate ion and other minerals. Though flavorless, the mineral present in the water of specific regions made it one of the main factors behind the creation of regional beer with their specific features.  Starch  Malted grain (germinated cereal grain dried by a process called malting) is the most frequently used source of starch in beer. Such sources make way for the fermentable material and play a major role in determining the flavor and strength of the beer. The same grain can produce various malt colors depending on the temperatures and roasting times. The darker the malt, darker the beer. The majority of the starch in most beer comes from barley malt as its fibrous hull stays attached to the grain while threshing. It's the soul of the beer. Hops Hops are the blossoms of the hop vine, humulus lupulus. They are used to flavor and preserve all modern-day beer. In similar words, Salt and Pepper(seasoning) for any food dish. Thanks to their certain characteristics like bitterness, acidity, and citrus, floral as well as herbal flavors and aromas, beer is what it tastes like. If you were not aware, the bitterness balances the malt’s sweetness and the acidity acts as a preservative. Hops exhibit an antibiotic effect, which prefers the brewer's yeast’s activities over other microorganisms and helps in head retention (the time-span of a foamy head created by carbonation).  Yeast It is the microorganism, which ferments beer. Besides, yeast is also responsible for beer’s flavor and character.  Beer Manufacturing Process  Malting  The grain is harvested and processed by heating, drying out and cracking it. The main aim of malting is to separate the enzymes required for brewing so that it is ready for milling.  Milling  The distiller then steeps the malt with water and then crashes it in the mill to a fineness appropriate for a mash. The professionals ensure that the husk is not damaged as they act as a filter bed during Lautering for isolating the wort and the spent grains.  Mashing The professional pumps the mash to the mash tun. Here, a pre-set time-temperature heats the mash to change and dissolve the malt’s materials in the brewing water. While mashing, the malt enzymes break down the proteins into amino acids and the starch into sugars. In this stage, pH, temperature and duration of mashing should be monitored carefully to create optimum conditions. The dissolved materials are called extract while the solution created is called wort. It can go up to couple of hours. Separation of Wort – Lauter Tun Now that the mashing is done, a  porous filter bed of husk isolates the spent grains (the spent raw materials) from wort. Sparging (sprinkling) water then drains out the filter bed’s remaining extract. The spent grains reach a tank meant for them and are sold as fodder for cattle.  Boiling of the Wort Now, the wort is moved to the wort kettle, where it is boiled with hops, thereby releasing oils and bitter materials dissolved in the wort. When the wort is boiling, all enzymes are deactivated to stop the constant breakdown of proteins. The wort undergoes sterilization and undesired flavor compounds vaporize from the wort, which then concentrates.  Clarification of Wort  The precipitate resulting from the boiling process and the wort are separated from each other. The brewer makes sure that the wort is clear and free of impurities before getting inside the fermenting vessel as these impurities have lipids that can influence the creation of flavor elements during fermentation if present in large quantities. Cooling of Wort  Next, the hot wort passes through a plate heat exchanger for cooling. The resulting hot water collects and is used as brewing water. Fermentation The cooled wort is now carried to the fermentation tank and in the process, oxygen, as well as yeast is added to help to ferment. Oxygen is important to make the yeast capable of fermenting the wort with efficiency. The yeast metabolizes the wort’s sugars to form carbon dioxide and alcohol. The brewery collects, cleans and reuses the resulting carbon dioxide. Here you need to know that since the process generates heat, the vessel of fermentation must be kept cool for maintaining the required level of temperature.  With the completion of fermentation, the yeast is moved to the tanks for storing (part of it is used for a new set of wort and the remaining part is treated as a secondary product) and this is when the liquid is called beer. NOTE: Ale( 15 to 25C) and Lager(10-15C) are fermented at different temperatures. Fermentation can take more time for lager beer. Beer Clarification and Cooling In some breweries, one or more clarifying agents are added to the beer for removing yeast remainings. The agents precipitate with protein solids and are available in the finished product only in trace amounts. The beer is cooled at about -1.5oC and the method gives the beer a clean and bright look. Some clarifying agents are Irish moss (a seaweed), isinglass (from fish swim bladders) and gelatin. Always keep in mind that a beer marked "suitable for vegans" was either clarified with artificial agents or seaweed. Beer Filtration When the beer has cooled, it goes through filtration to achieve the low levels of early haze and to allow higher shelf life. The beer is carbonated to obtain the finished product specification for CO2  before being transferred to the beer tank. As the filtration process comes to an end, the beer is taken to beer tanks for packaging.  How to serve Beer in a restaurant: Serving beer looks simple but is an art as most of the bartender makes a simple mistake. Beer Head: A beer should always have a good head. It makes it preserved and no head beer can give pain to your guest. Hygiene: make sure the glass is properly cleaned and not touching the draft metal head when pouring due to hygienic standards. The Restaurant Academy Beer tips: I am a big believer in taste. If you put the beer glasses in the fridge and serve cold draft beer, you won't feel the taste at all.   When starting a new shift, throw 2-3 glasses out as the beer is sitting in the pipeline for draft beer.    

  • 0 Wine Restaurant Guide - Red Wine and White Wine Manufacturing Procedure.

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    Wine is an alcoholic beverage made by fermenting grapes. Yeast consumes grapes’ sugar and changes it into carbon dioxide, ethanol and heat. Various types of yeast strains and grapes produce different types of wine. The variations are a result of the complicated interactions between the reactions in the fermentation process, the grape’s biochemical development, the growing environment of the grape, and the qualities of wine. Some wines are not made from grapes and have fermented additional fruits like cherry, plum, pomegranate and elderberry.  In this blog, we will discuss two types of wine: Red Wine - Wine made from dark-colored grapes is called red wine. The wine’s initial color can be deep violet for young wines or brick red for mature wines. For older red wines, the actual color of the wine is brown. Greenish-white is the hue of the juice for most of the purple grapes. The red shade comes from anthocyanin pigments present in the grape’s skin. The comparatively uncommon teinturier varieties produce a red-colored juice, which is an exception. Hence, most of the production process of red wine is about flavor and color extraction from the skin of the grape.   White Wine - Wine that is fermented without skin contact is white wine. Made from yellow or green colored grapes, the hue can be yellow-green or yellow-gold. It is created when the non-colored grape pulp undergoes alcoholic fermentation. These wines come in varied types that are caused by the procedure of winemaking. Some white wine is also created from grapes displaying colored skin. However, the wort obtained is not stained.  Manufacturing Red Wine Growing and Ripening Grapes are produced in a grapevine after the third year. Irrespective of the age of the wine, grapes solely grow on one-year-old stalks. This is why viticulturists prune the vineyards back every year to grow new vine. Wine grapes are harvested when they ripen completely as unlike other fruits, grapes do not ripen after they are picked.  Crushing Destemming grapes of red wine decrease tannin, which has a harsh taste. Also, sorting table conveyor belts are used by certain wineries for removing bad grapes or leaves. Here, you must know that some varieties of red wine ferment well with the entire cluster.  During fermentation, grapes are put into a tank for fermentation with their seeds, skins and everything. At times, the crushed grapes undergo a chilling process known as “cold soaking”. This transfers the hue and flavor present in the skin to the juice. It is the skin of the grapes that give red wines their intense hue.  Fermenting into Wine When a yeast culture consumes the grape sugar and makes alcohol, the fermentation process begins. Yeast variants are many. While certain wineries buy commercial yeast or inject the juice with special house yeast, others allow the yeast to happen naturally. The latter method is called native or indigenous fermentation.  Typically, red wines need warmer temperatures to ferment compared to their whiter counterparts. Additionally, red wines usually ferment until almost all the sugar is consumed. This makes red wines not sweet or ‘dry’. Fining and Racking Post fermentation, the wine is quite cloudy from the grape bits and yeast lees. Hence, winemakers allow their wines to rest for some time in tanks or barrels and add a clarifying agent, such as bentonite, which is a type of clay. This is the fining process after which the wine is rendered clear. As all the protein gets deposited in the tank’s bottom, the clear wine is racked into a fresh barrel or tank. In some wineries, the makers do not perform fining and wait until the wine gets settled on its own. Aging and Bottling Red wine ages from 4 weeks to 4 years or maybe longer before it is bottled. When red wine is aged in barrels, they get rich flavors of baking spice and vanilla from the oak. Aging in barrels softens the tannins and the color also becomes darker.  Before bottling, wines are often filtered for the final time. Filtering gets rid of any microorganisms that make wine bad. Again, you have to keep in mind that not all wineries do this as filtering gets rid of the taste component in wine. Well-made, unfiltered wines have the potential to age for a long time.  Hence, if you purchase wines that are unfiltered, make sure to decant them.  Manufacturing White Wine Crushing Grapes and Collecting Juice At first, the grapes are pressed, and the sweet juice is gathered in vats to be fermented into wine. Fermenting Juice into Wine Usually, white wines ferment cooler than red wines. This is to conserve the primary flavors of the wine. At this time, the 2 parts sugar gets fermented into 1 part alcohol. Thus, in case you begin with 2 Brix of sugar, you will get a 1% ABV wine. The higher the level of sugar in the juice, the greater will be the alcohol content.  Oaking and MLF Through oaking, white wine gets the flavor of vanilla and sweet spices. MLF adds creamy features to white wine. These two processes take time and cost the winery extra money. That is why oaked wines are more costly.   Filtering and Bottling White wines are often filtered prior to bottling. Red wines are more stable than white wines and winemakers may need to add more sulfites to white wines. 

  • 0 Whisky Restaurant Guide - Ingredients, Types, Garnish and Procedure.

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    What is Whisky? Whisky or whiskey is a distilled liquor created from a fermented mash of cereal grains, yeast and water. Whiskey derives its name from the Gaelic term ‘uisge beathe ’, meaning  ‘water of life’. Later, the pronunciation became 'uski', and then whiskey.  Whiskey Ingredients: * Grains The grains (corn, barley, rye and wheat) vary for different types of whiskeys, namely, Irish, Scotch, Canadian and the varieties made in the United States. The type of grain used varies with the type of whiskey manufactured. However, all types of whiskeys consist of at least a little amount of malted barley, which helps to begin the fermentation. Barley is present in Scotch malt whiskey and other types of whiskeys consist of a combination of barley, wheat, corn, rye and/or oats.  * Water Water is one of the key ingredients in making whiskey. The preferred choice would be spring and cold if available for making it. Water has an impact on the fermentation process. * Yeast Yeast help in converting sugar into alcohol. Scotch whisky uses the same type of yeast in their industry as they have specific rules.  How to Prepare Whisky? Whiskey lovers would love to know how their favorite drink is made. We are discussing here Scotch whisky production. 1. Get the ingredients Malted Barley, yeast and water are the ingredients required to make whisky as explained above in detail. 2. Malting Except for barley, all grains are initially ground in a gristmill to form a meal, which is then combined with water and slowly cooked in a closed pressure cooker at 155°C (311°F) or more slowly in an open cooker at 100°C (212°F). If you are wondering what happened to sweet old barley, here is the reply - it is not cooked, it is malted.  3. Mashing Now, it is time to mix the cooked grain with warm water and malted barley. The amylase present in malted barley transforms the starch in the other grains into sugars. When several hours have passed, the mixture is transformed into a sugar-rich, turbid liquid called mash or wort. 4. Fermenting The mash is moved to a fermentation vessel, made of stainless steel or wood, and the fermentation process initiates when yeast is added to the vessel. The yeast organisms change the sugars in the mash into alcohol. There are two processes called the sweet mash process and the sour mash process. While the former is complicated and hence not used much, the latter sees more frequent use for its efficacy at room temperature and high acidity, which facilitates yeast growth, hindering bacteria growth. When three to four days pass, the result is a liquid, comprising around 10% alcohol called distiller's beer. 5. Distilling Distilleries make use of a continuous still, which contains a tall cylindrical column, having several plates featuring pores. While the distiller's beer makes its way into the still from the top, steam enters from the bottom. As the beer gradually drips through the plates, it gets distilled. The ultimate product is low wine, which again undergoes distillation to form a product called new whiskey or high wine, containing around 70% alcohol.  If the percentage of alcohol is 95%, it will lack flavor as it has no congeners. This product is called grain neutral spirit. In case the final output has too many congeners of the wrong type, it will taste bad. Bad-tasting congeners are removed by distillers in various ways. While some congeners can float on top and are poured off being lighter than alcohol, others can be boiled off.  6. Aging With the aim to decrease the alcohol content in high wine to around 50% to 60%, water is added to the high wine. When it comes to aging, whiskey is put in wooden barrels, made from charred white oak. If your query is, ‘why is white oak used?’, the answer is that it is one of the few woods that hold liquid without leaking and also lets the water in the whiskey move in the pores of the wood. This facilitates in adding flavor.  In the aging process, at least 3 factors are present. First, the original mixture of alcohol, water and congeners react with each other over time. Secondly, these components react with oxygen in the atmospheric air in oxidation reactions. Third, the water arrests substances from the wood as it moves inside it. When the barrel is made of charred wood, these substances dissolve more easily in the water. Whiskeys usually mature in 3 to 4 years and many of them age for ten to fifteen years. 7. Blending Apart from Scotch and Straight whiskeys (they are bottled from the barrel), all other types of whiskeys encounter blending to create a better flavor. Many a time, adding caramel standardizes the color, neutral grain spirit lightens the flavor and a little amount of port wine or sherry helps in blending the flavors.  8. Bottling Glass is the one and only choice for bottling mature whiskey as it is inert with the material to convert the flavor. Contemporary distilleries make use of automated machinery to make close to 400 whiskey bottles every minute. The glass bottles move over a conveyor belt before being filled,  labeled and placed in cardboard boxes. The bottles are now ready to be taken to and sold from bars, restaurants and stores.  Most Popular Types of Whiskies Scotch Whisky- This is generally made of malted barley or grain with the spirit aged in oak casks for more than Three years. Entirely made in Scotland, Scotch Whisky is divided into five distinct categories that are-  Single Malt Scotch Whisky- To be categorised as a single malt scotch whisky it must be made from malted barley only and has to be distilled at a single distillery by the use pot still distillation method. Popular Example- The Dalmore, The Macallan. Single Grain- In Making of Single grain scotch whisky other grains like rye, wheat, corn are added.  The whisky like single malt has to be distilled at a single distillery using the column still method. Popular Example- The Girvan Blended Malt- A blend of single malt scotch whiskies from at least two different distilleries.  Popular Example- Monkey Shoulder Blended Grain- A blend of single grain scotch whiskies from at least two different distilleries.  Popular Example- Redbreast Blended Scotch- A blend of Single malt & single grain scotch whiskies.  Popular Example- Whyte & Mackay Blended Scotch  Irish Whiskey- This Whiskey is made in Ireland. It is made from yeast fermented grain mash or mash of malted cereals and takes about three years to age in wooden casks. Irish Whiskey is very fruity, smooth & flavours of caramel & oak develop with age. Popular Example- Jameson and Bushmill Bourbon Whiskey- This whiskey is made in the USA, Main grain used is corn. The content of corn in the mash is required to be at 51%. Bourbon is aged in charred new oak barrels and is bottled at 40% ABV. It tastes slightly sweet with a bit of smoke. The new charred oak barrels give it a distinct reddish brown hue.  Popular Example- Maker’s Mark and Old Crow Rye Whiskey- It is Produced in the USA. The mash to make this whiskey should have at least 51 percent of rye with other grain being Barley & corn. It has to be aged for a minimum of two years in charred new oak barrels. This  type of whiskey has a slight fruity flavour with hints of sweet spices like cloves & black pepper.  Popular Example- Wild Turkey and Knob Creek Japanese Whiskey- Japanese Whiskey is a type of whisky produced in Japan. This whisky uses double malted or peated barley and is aged in wooden casks. Japanese whiskies have peaty, earthy & smokey flavours on the palate. Japanese whisky are made as single malts as well as blended whisky. Popular Example- Yamazaki and Hibiki Tennessee Whiskey- This type of whisky is produced in Tennessee in the USA. Tennessee Whiskey is filtered using charcoal. Like other american whiskies this has to be aged in charred new oak barrels for at least two years. Popular Example- Jack Daniel’s and George Dickle. How to Drink Whisky Whisky is a popular drink in most of the bars. Drinking Scotch Whisky with Coca Cola is a big NO but ‘’Guest is always Right’’. There are 4 major ways to drink whisky in a bar or restaurant- 1. Neat - The Restaurant Academy golden tip is to drink it neat as you want to smell and taste it. Three steps here are: See - Look at Whisky color ( Whisky comes in different color) Smell - Smell it (Don’t put your nose completely in one go as you will burn your nasal hair. Bring it slowly towards you.) Sip - For Tasting (Take small sips to enjoy it) 2. Add Water- Addition of little water allows you to detect more aromas and flavours on the nose & on the palette by lowering the alcohol level.  Just add a little amount of water, give the whisky a swirl and enjoy.  You can drop water by straw or pipette. 3. On The Rocks- This term traditionally came from scotland when people didn't have ice, they used to go to the river and  take the stones chilled by the cold water coming from the glaciers, Hence the term “On The Rocks”. The worst part of putting too much ice on is that you won’t smell anything. The correct is to use a large ice or ice ball as smaller ice will melt faster, hence diluting you drink faster. If you want a chilling effect without dilution use Whisky stones. Or if you are home put a whisky bottle in the freezer, Whisky freezes at -27 C(-17F) and most of the home freezer can go only -15 C. Try this also. 4. Whisky based Cocktails- If you don't like the above-mentioned ways to drink whisky or want to explore more styles & flavours, there are many classic & contemporary whisky cocktails like Old Fashioned, Manhattan, Whiskey Sour which you can enjoy.  

  • 0 Vodka Restaurant Guide - Ingredients, Types, Garnish and Procedure.

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    What is Vodka? A clear liquor, consisting of about 40 to 50% of ethanol and water. It is highly neutral (these days you might find impurities and flavorings), and the most easily available as well as the cheapest materials apt for fermentation are mashed to produce the drink. According to the people I know, vodka is not flavourless, odourless and colorless, but it does have some characteristics.  In my view, it is similar to the terroir in the wine region. Every vodka distillery wants to put some characteristics in it. It's one of the most consumed spirits in the world. There are two types of vodka, flavoured and unflavoured. Derivation  The term vodka derives from the Slavic word voda (water), meaning little water.  It was created in the later part of the 19th century by the well-known Russian chemist Dmitri Ivanovich Mendeleev, the legend behind the formulation of the Periodic Table, which classifies elements as per their atomic numbers. Prior to that, vodka was called “grain wine”.  History Interestingly, the history of vodka is filled with debates - both Russia and Poland claim to be pioneers. While Soviet historians found that vodka was first formulated by the Kremlin's Chudov Monastery monks in the late 15th century, Poles claimed that the first mention of the drink is found in 1405 from Akta Grodzkie. Vodka remains the national drink of Russia and Poland. Vodka Ingredients Russia and Poland traditionally used potatoes(cheaper), but cereal grains (corn, rye, sorghum or wheat) replaced them and some modern brands use sugar, rice, soybeans, molasses or fruits like grapes as the base. In the grain vodka category, wheat and rye are deemed better than other materials. In simple words, vodka can be created from anything if you can make a mash out of it. We have not always had the vodkas of today. It took centuries to reach this version of color, flavor and smell. Initially used as medicines, the drink comprised approximately 14% of alcohol. It was in the 8th century that vodka saw an increased amount of alcohol, more purity and distillation (burning of wine). Vodka Production Process: Select the ingredients The ingredients are mentioned above which you can use for making vodka. Any food or vegetable which contains sugar as the yeast needs to ferment to throw out alcohol and carbon dioxide. Please remember that every ingredient brings a certain characteristic with it.                 Ingredients                 Final Taste Potato or vegetable-based Strong and long-lasting taste (medicine taste) Grain-based Smooth and creamy taste   Preparing the mash  The vegetables or grain are first put into an automated mash tub. Resembling a washing machine, the tub’s agitators break the grain down as the tub rotates. Distillers add a ground malt meal to the tub for transforming the starches to sugar. Sterilizing and inoculating Here, you should know that preparing any distilled spirit requires the prevention of bacterial growth, a process known as sterilization. To do this, the professionals heat the mash to the boiling point. Then, they inject (inoculate) lactic-acid bacteria to it for enhancing the level of acidity optimum for fermentation. Once, the mash reaches its desired acidity level, they repeat the mash inoculation process.  Fermenting Then, they pour the mash into large stainless-steel vats where they add yeast and then close the vats. During this time, the mash starts fermenting, a chemical change initiated by the bacteria, yeast and mold in a vegetable or an animal. The vats are allowed to stay like that for two to four days so that the yeast’s enzymes change the sugar in the mash to ethyl alcohol.  Distilling and Filtering Now comes the step of distillation, a procedure of heating and condensing to drive vapor or gas from solids or liquids to form a new substance. Liquid ethyl alcohol is pumped to stainless steel columns called stills, having vaporization chambers, one piled on top of another. The alcohol cycles up and down, and at the same time gets heated with steam until the time the vapors get released and condensed. This procedure also gets rid of impurities. The vapors then go up to the upper chambers (called still heads) for concentration. In the next step, the impurities are ready to be discarded and flow into the lower chambers. Some of the grain residue is often sold as livestock feed. So, you see, even animals get a touch of vodka in their diet.  If you are drinking vodka made in Europe or the United States, you are drinking highly filtered alcohol and the filtration takes place before any extra processing is done, including flavoring. Filtration often occurs in the still while distillation is happening, and also afterwards when the distilled vodka is filtered via activated charcoal and other stuff to captivate trace amounts of substances that render off-flavors to the vodka. Since this practice is not prevalent in nations that have been producing vodka for centuries, several distillers from these countries prefer precise distillation and minimum filtration to conserve the characteristic flavors and features of the final output.  A fractioning still or several rounds of distillation modifies the taste of the vodka. At this point, you must know that the ultimate distilled and filtered vodka may constitute 95–96% ethanol, depending upon the process and technique of the still master, as repeated distillation increases the ethanol level. NOTE: Some companies do distillation from 3 to 36 times, to reduce the impurity level and give it a smoother taste. Smirnoff No.21 is an example of this. Smirnoff is a vodka of the USA but has a Russian founder (Vladimir Smirnoff).   Adding water This is when the distiller adds water because the percentage of alcohol in the fine spirits or concentrated vapors translates to 190 proof (alcohol content is measured by proof in which a single degree of proof equates 0.50% percent of alcohol. Thus, alcohol of 100 proof contains 50% of alcohol and 90 proof contains 45%, and so on). Flavoring Now is the time to discuss an interesting part, flavoring. Just after fermenting and distilling, grain mash is changed into a neutral and unflavored alcoholic beverage. Several flavor profile reproducing chemicals are added to vodka to give it a specific taste similar to a particular fruit, or even chocolate, vanilla, red pepper, cinnamon, lemon. Even traditional vodka makers infuse flavor in the drink, either for medicinal purposes or to enhance the taste. While Belarus and Poland infuse the flavor of bison grass, along with light amber colors and sweet flavors, Russian vodka is more about pepper and honey. Visit a Nordic country and you will get the chance to taste the fruit, herb or spice-flavored vodka during a seasonal festival if you seek a strong beverage. Again, on visiting Estonia, you can sip blackcurrant, barberry, green apple, cherry, vanilla, lemon and watermelon flavored vodka. Quite an array of options, I must say! Bottling Now that the drink is made, it has to be bottled. Before that, let me draw your attention to a fact - vodka is stored in glass bottles and not plastic as the former does not react with the beverage to bring about a chemical change. The bottling process involves cleaning, filling, capping and sealing the bottle, and then labeling it with the brand. How To Drink Vodka: For God's sake, please put vodka in the fridge before drinking or it doesn't taste good. It removes the alcohol bite also. After working in bars, the only thing I learned was that the ‘’Guest is always right’’. They can drink how they wish but some people next to you can be made fun of if they do not drink in a proper way. In the bar you would be served: Slice of Lemon: Most bars would give you a slice of lemon and with a few rocks. But why? Lemon is used as a flavouring agent, yet vodka is a neutral spirit.   Vodka with Sprite/Soda:  As I discussed above, ‘your wish is my command’ but Sprite and soda are also popular amongst the guests.   Shots: A very common way of drinking vodka in the bar.  Food Pairing: Vodka goes really well with most food. I have even seen people drinking it with caviar and smoked salmon.  

  • 0 Gin Restaurant Guide - Ingredients, Types, Garnish and Procedure.

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    What is Gin? It is a distilled alcoholic drink, deriving its main flavor from juniper berries. One of the most extensive categories of spirits, it has various styles, origins and flavor profiles, all surrounding juniper as the common component. Besides juniper, gin is flavored with herbal/botanical, floral, spice or fruit-flavor, or even a combination. Mix it with tonic water to revive your spirit and drive away body aches or use it as a base spirit to create drinks like sloe gin, a gin-based liquor. The drink gets its name from the old English word ‘genever’, associated with the Dutch term ‘jenever’ and the French word ‘genièvre’. However, the ultimate pronunciation derives from the Latin of juniper, juniperus. Gin Ingredients  Juniper If you visit a gin distillery, the most common ingredient to attract your attention will be juniper. Distillers make use of the berries from the tree in the mash, creating the note of pine found in it. Some distillers mix it with other spices to produce more sophisticated and complicated flavors, but juniper is the main protagonist of the film, bringing all other ingredients together. Botanicals/Spices Every distiller has his own way of flavoring his creation by using spices or botanicals, depending on what he or she is trying to achieve. Some of the most frequently used botanicals are orange and its peel, coriander seeds, nutmeg, cinnamon, almonds and ginger. Other botanicals include angelica root and Java pepper. The citrus undertones balance out the savory notes to form a crisp and refreshing drink, worth taking a sip at the end of the day. Gin Production Process   Now that you know the ingredients that go into the drink, check out the method of preparing it. Mashing A good mash is basically cooked grains (barley, rye, corn or wheat) that are going to be used as the base of the gin. Rye is most commonly used for gin spirits for its ability to create a blank canvas for all the great flavors that infuse into the mash later.  Fermentation This is the stage where the distiller adds yeast to the mash to metabolize sugar and produce great quality alcohol. Taking things to the next phase, the professionals adjust the temperature of fermentation to make sure that the procedure occurs in the desired manner. It is not yet time to go to the next step as this method takes place for one to two weeks.  Distillation There are two types of distillation, namely, pot and column distillation. Here is an idea about each one of them. Pot Distillation - The earliest mode of distillation is the pot distillation of malt wine (a fermented grain mash) from barley or other grains. It is then redistilled with flavoring botanicals to bring out the aromatic compounds. A double gin is produced by redistilling the first gin once more with more botanicals. Since the distiller uses pot stills, the content of alcohol of the distillate is comparatively low, about  76% ABV (alcohol by volume) for a double gin and 68% ABV for a single distilled gin. This kind of gin is usually aged in wooden casks or tanks, and has a heavier malty flavor, rendering similarities to whiskey. Holland gin or oude (old) style of Geneva gin and grain wine or Korenwijn belong to this class.  Column Distillation - With the invention of the Coffey still (a still with two columns), there came column distillation of gin. In this case, the distiller first distills high-proof neutral spirits (extremely concentrated high amount of ethanol, which has been purified through repeated distillation) from a wash or fermented mash with the use of a refluxing still like a column still. The highly concentrated spirit is redistilled with juniper berries and other botanicals in a pot still. Usually, the botanicals are present in a "gin basket", hanging from within the head of the still. This method lets the hot alcoholic vapours to extricate the flavoring aspects from the botanical mass. The final product is more lightly flavored than the pot still method and forms a London dry gin or distilled gin as per the spirit’s finishing. Compound Gin - Distillers flavor neutral spirits with natural botanical ingredients and essential oils left to mix with neutral spirit, but before that the extracts are mixed with water, which is then added to the spirit without redistilling it. Now comes the fun part.  Flavoring When the spirit is distilled, we enter the flavoring zone. To tell you the truth, gin is nothing but vodka with flavor. Now you understand why the flavoring comes?  After the distillation, professionals let the vodka soak overnight in a collection of expertly selected botanicals. The distillers use the right proportions to make sure that the flavors do not clash with each other. When the distiller is happy with the final aroma, he prepares the drink for bottling. That’s it! Making gin may sound like a tedious task, but the distillers are passionate about the final product as if it is their own baby. Visit a distillery and experience the process up front.  Common Gin Styles London Dry Gin - This style is basically a process which has no relation to any geographical area or any particular flavouring. London Dry Gin can be made anywhere following the correct process. Taste Profile - Juniper with hints of citrus Popular Examples - Bombay Sapphire, Bulldog, Beefeater. Plymouth Gin- This can only be produced in Plymouth, England. It is slightly less dry than other styles. Only 1 distillery - PLYMOUTH GIN - produces this type of gin.  Taste Profile - It is very similar to London Dry, but a bit sweeter and earthier due to higher concentration of root botanicals.   Old Tom Gin - This gin recipe became quite popular in 18th century England. Old Tom Gin is said to have completed the missing link between the London Dry and the whisky like Genever Gin.  Taste Profile - a bit less on juniper but has a mouth coating sweetness  Popular Examples - Ransom. Genever/Holland/Dutch Gin - As the name suggests this style comes from the Netherlands and is made with at least 15% malt giving it resemblance of Whisky. Genever Gin is protected under the EU with 11 Appellations which are exclusive to Belgium.  Taste Profile - Robust flavours of savoury botanicals like Citrus peel, fennel & malt. Popular Examples - Bols Genever Gin, Old Duff. Flavoured Gin - This type of gin is usually flavoured with one other prominent flavour other than Juniper Berry. Most popular being Sloe Gin which is made from Sloe Berries. Other flavourings like Grapefruit, Seville Orange, Honey are also made. Taste Profile - Based on the flavour used. Popular Examples - Tanqueray Flor de Sevilla, Monkey 47 Schwarzwald Sloe Gin. 

  • 0 How to be a good Waiter?

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    You are one step away from becoming a manager if you are a great waiter. Therefore, first, become a great waiter and see how life changes for the good. Waiters interact the most with the guests in any restaurant. Prepare yourself for frequent on-job situations, knowhow to upsell, and learn about the customs as well as the rules specific to the restaurant you work at. Follow these server tips and tricks, and soon you can turn into the most sought after waiter.   Hindi Special " name="HOW TO BE A GOOD WAITER?" scrolling="no" src="https://www.youtube.com/embed/T6npW1Ku_6o" title="HOW TO BE A GOOD WAITER?" width="600"> 1. Good Waiter always learn There is always a lot to learn even if you experienced. When you join a restaurant, find a mentor, no matter his/her age. Being at the place for a longer time than you, he/she will know the work culture and the process better than you. Listen to what the professional tells you and try to understand why he/she is doing something. 2. Good waiter listen Guests have a number of things to talk about when they are out for dinner, lunch or are even on a holiday. If they are telling you something, listen carefully, for they may be expecting an important input or insight from you. We understand that you may be too excited or angry (depending upon your mental status) to stop yourself from telling your stories at times. However, work time is solely for the guests. So let them do most of the talking unless they ask for your opinion. 3. Good waiter stay ahead of the game Always let the guest know if you are going to finish any drink item in the future. Just let them know that you are running out of a certain drink and would you like to keep it on the side for them. This is one of my golden trick which I learnt in the business. 4.Waiter’s Kit If you want to become a successful waiter, be a helpful one. Carrying certain things with you all the time during serving ads to your goodie points. The first and foremost things that you should never forget are a pair of serviettes that come in handy when carrying hot food plates. Next comes the cork screw or the lever type wine bottle opener. Carry it in your pocket when working at events or when serving wine on a usual day at the restaurant. Make a lighter or a matchbox your constant companion in case the guest wants to go out for a smoke and is not carrying one. You may carry a crumber and a safety pin, but only when you need them. Crumbers can be carried when you wish to crumb down the table just before serving desserts. And, safety pins are used to tie an improper or erring table cloth.  5. Good waiter reach work before time In a waiter’s dictionary, the term - on time - does not exist. Hence, don’t come on time; target 10 to 15 minutes earlier than you are supposed to whether it is a restaurant or a banquet. You don’t waste your first paid hours in getting ready or having a cup of coffee, do you? And then, earn the manager’s wrath. Of course not.  Reaching early gives you time to prepare yourself for the customers and plan your day ahead. If you are replacing a waiter at the end of his shift and he is doing a tiny overtime just for your sake, it is a spot on your reputation. 6. A good waiter is a great storyteller Drinks are expensive and some drinks are dearer than others. Most customers try to avoid the second category of drinks. But the responsibility to sell it falls on you. So, instead of talking about the price of the drink or boasting how old it is, simply state, ‘’ We are selling this wine a lot’’. This is going to attract 90% of the guests’ attention and they will think - “Really? Why not try it out?” 7. A good waiter remembers menu card You remember your birthdate and will never forget it unless, God forbid,  you have amnesia or Alzheimers. Do the same with the menu card - right from the dish’s name and its ingredients to its price. You slip, you fall. One mistake in front of the customers and you lose your credibility. However, in case you make an error while naming an ingredient or mention a wrong dish, correct yourself immediately, or at least, as soon as you get to know the actual facts. 8. A good waiter is a team player Be a team player. We all want promotions in our respective fields, but we can do nothing without a team. When the entire team works together to achieve a goal, it shows and guests appreciate it.  9. Good Waiter set Monthly/Yearly goal Remember how you used to set goals at school to improve your scores in the next session. It is the same here. All you have to do is decide how much positive feedback you want at the end of a month or year. Monthly: Try to learn the wine region of the menu card. Yearly: Try to learn the wine grapes,region and year by the year. 10. A good waiter is always attentive Did the guest ask you something and you were too busy to respond? I call it poor hospitality. Guest is God in our profession and no matter how busy you are, acknowledging is key to successful hospitality. Just ask for some time, and tell them that you will soon be with them. This does not keep the customer wondering what happened. They will understand that you are busy and trying to get a solution to the problem at hand.  11. A good waiter is an expert in some field Want to make a mark in the field? Show what you are best at doing. It may be anything from expert knowledge on wine or whiskey, cocktail making, pumpkin carving, cooking or anything that can cut a special position for you. 12. Good Waiter knows what's happening If you are working at a fine dining place or Country Club, keep your intelligence of the price for a beverage to yourself. Why? Because these customers do not care about money.  13. A Good waiter knows that Guest is Always Right As already mentioned, Guest is God in the hospitality industry. Hence, if you ever feel that they are wrong, never argue. You are not being able to reason with her, right? Simply talk about it to your manager. You can read my article here on how to handle complaints. 14. A Good waiter Check First If you get an order, say, “Yes” only when you are sure the kitchen can churn it out. In the event that you are uncertain, seek the guests’ permission to ask in the kitchen. Remember, diplomacy is good sometimes, but not when a hungry customer is waiting to be served.  15. A Good waiter knows How to make tips You want tips? Work like you deserve it. Thinking that the guests are going to pay you whenever they come, irrespective of service quality, you are nowhere near being correct. Be good to them, speak politely, make them feel that they are the only guests in the restaurant, and they will surely tip you. 16. A Good waiter knows how to handle restaurant equipment The stem of a wine glass and the handle of a silverware are the most sensitive parts of their bodies.  Remember the slap on your hand from your mother whenever you dropped a glass or silverware. That is all you need to handle wine glasses and silverware with care. I am not saying that you will be assaulted by your seniors for breaking these, but some restaurants deduct salaries when you damage their products. Also, what a field day, your colleagues will be having laughing at you.  17. A good server learns FAST Gone are the days when serving was all about manual work. Today, irrespective of the industry, the use of various types of software has become indispensable. If you do not learn about the latest software, do so now, for soon you might become an obsolete resource. 18. A good waiter never play blaming game You actually believe you can save yourself by blaming others? Like in any other industry, the hospitality industry too does not support professionals who are not brave enough to handle the complicated situation. If you are working in a team, be a team player. Someday, one of your team members will keep quiet to save you. 19. A good waiter ASK RIGHT QUESTIONS You are well aware of the basic bar terminology, but not the guests. If someone orders a Martini, politely ask whether they want it with Gin or Vodka, Twist or Olive. Make it easy for the guests and they will love you. 20. Do Your Best  How many times do you remember the good that people do to you? It’s not your fault, it is human nature to find out the negative. Hence, if you satisfy one guest, he/she will bring 10 more guests. But, on the contrary, if you manage to annoy at least one guest, you may rest assured that you may lose 100 potential customers. That’s how it works! 21.Miss The Scene Put the ambience of the restaurant in order after a group of guests make their way out. Keeping tables and chairs clean and tidy keeps the interiors ready for the next group.  22. Miss My Place If something is removed from its place, put it back. It does not matter if it is in your work area or in the kitchen. If you notice that something is amiss and the person responsible is busy with other things, mise en place.  23. Good waiter can be a local guide Customers consider you as their local guide in the restaurant. Stay abreast of all the local tourist destinations, routes and shops. You never know, this might become another expertise besides carving pumpkins.  24. My name is Bond, James Bond Have you ever heard a waiter utter his name unless asked? If the answer is “No”, you are in for a cookie. Most restaurants have the name or the title of an employee mentioned in his batch. So, keep calm and work. 25. A good waiter figure out stuff fast  When the guest enters to try to find out as soon as possible if they are in a rush for lunch. Try to tell them in advance if certain dish takes a lot of time. 26.  A good server knows work speak Yeah! We know what shows, sells. But sometimes, you have to work to show. Some waiters brag about what all they have done in the past or at a previous restaurant. Everyone can see what you are doing, and making a fool of people is not going to help. So, do your work and let everyone appreciate your performance. 27. A good server always LEARN Staying where you are and not learning anything is probably a sign that you are not interested in. This is a harsh truth, but the truth it is. Keep on learning everyday. You can check our learning course:OUR FREE RESTAURANT WAITER PROGRAM   28. A good waiter knows Service Protocol Come on, it’s normal, you do not even need a hospitality degree to know this. Kids are the most important guests and get served first even at home. So why not at the restaurant? You know what? This small gesture can make you the parents’ favourite server.  Now that you have brought a smile on the child’s face, it is time for the mother, and then, the father to be served because gentlemen always treat their family with respect.  29. A Good server knows Service Never Stops And you thought your duty ends as soon as the guest pays. Quite a mistake as this approach makes you and the establishment look selfish, serving only for money. Even after the guest pays, your duty is not done. You need to keep an eye on them. Can you imagine what would happen if the guests’ child falls suddenly and none of the staff goes ahead to help him/her? 30. Finding Special Guests are often in too much of a rush to check the menu properly and look forward to assisted service. Here comes your valued service. Now, a guest enquires what the daily special is and you stare blankly at him/her. That’s just not done. Know the day’s special before hitting the floor as a dumbfounded waiter is as good as no waiter. 31. A good server has a Checklist  Before an event begins, have a small checklist to know what all things you need to prioritise and what you can do later. Moreover, if you have to do something extra, you will know by looking at the checklist. 32. A good server knows his food Seems funny? No, it is not. You must know what you are serving and for that, knowing the ingredients and how the food tastes are necessary. It will be quite embarrassing if a guest asks about a dish and you again bring back the blank look of the special dish query. In fact, this time, it might cost you the job. To save your job, enlighten your guests, and before that enlighten yourself. All you have to do is to politely ask the chef for a spoon or a bite, that’s all! 33. A good server knows the little trick of substitution Try to be as accommodating as possible for the guests. A guest has already ordered something and then realised that he/she is allergic to one of the ingredients in the dish. They call you seeking to know if the chef has already started the dish. If yes, you can serve it to one of their group members. At the same time, they will ask if you if you can prepare another item of the same price. There is no need to seek the chef’s permission if you know that the chef is preparing the food that day. Simply reply in the positive.  34. A good waiter knows the value of hygiene Smoking kills! True. I am not asking you to quit smoking since I am not your doctor. However, the smell is also pungent. If not for yourself, at least for the guests’ sake, rinse your mouth and wash your hands thoroughly after smoking. Being tagged as the waiter who smells of cigarettes or whatnot is not a nice thing for your career. 35. A good server always practice language Is English not your native tongue? With an ‘yes’ to the question, you have just confirmed the need to practise spoken English and asking for order in the language at home. This can make your pronunciation better and make you more suave than you already are. You can practice by looking in the mirror. 36. A good server Check the function sheet/event diary Your day should start with a schedule, stating what all you are about to do. But just maintaining the function sheet is not going to help if you do not remember your deliverables. So check it before starting to work. In case there is an event, you have to arrange your work accordingly so that you don’t sit biting your forefinger in utter tension when you suddenly remember what you forgot initially. 37.  A good server always Repeat We know how busy a waiter is. In fact, at times, while ordering, guests often wonder how servers remember large orders, especially when the former themselves are confused about what they want. However, training, practise or sheer memory, whatever it is, your effort is appreciated.  But, crisis may strike any time. Hence, It is always better to repeat the order no matter how small the table is. 38. A good server knows ''HOW TO UPSELL'' Do you know how to upsell? If no, have a word with your seniors or listen to them doing the same. Adopt their technique, instead of blatantly trying to push in a costly item. Most guests understand when you are desperate. So keep it subtle and make the need for another order sound necessary to the customer. 39. A good server wears a proper uniform A dirty and wrinkled uniform, black nails and dirty shoes are the last things guests would look forward to. Adhering to company hygiene standards and policy is thus very important for your career.  40. A good server is ahead of the time I have seen waiters asking guests if the food was good or not? This approach can land you straight in trouble. Why? You are reaping the seeds of doubt in the guests’ minds and the simple answer to the question will be ‘no’. Rather, enquiring how the food tastes gives a more definite answer. And, in case the customer is not satisfied with a particular item, he will mention it specifically instead of giving a negative answer for the entire order. Always ask ‘’How does everything taste tonight’’ 41. A good server Never Interrupt Guest Your guest is placing an order, asking you about local sightseeing destinations or telling you his/her experience. Let it flow. If you have to say something, seek the permission with an ‘excuse me Sir/Mam’.  Interrupting the customer in the middle of his speech, however, insightful or interesting your input might be is rude. 42. A good server has always Something To Do  You have delivered the orders at your tables and are relaxing for the time being. That’s great, unless you keep relaxing for a long time. There is no dearth of work at a restaurant. Ask your senior if there is work undone. I am sure you won’t return empty-handed. When your boss notices your eagerness to work, your chances of promotion increase. 43. A good server knows Michelin Service Treating all guests in the same manner is essential to maintain your reputation. Whether it is at the start of the day or the last table, maintain the same composure, style and approachability. You might like a guest more than the others. But that does not give you the right to misbehave with anyone. Yes, you are a human being and have preferences, and you may get tired. I would suggest, keep your feelings to yourself and take breaks to ease your mind.  44. A good Server Learn the Service sequence (Fine dining) One of the most important thinks in fine dining service. I have attached it in the link below as it can be very lengthy.FINE DINING SERVICE TIPS   45. A Good Server Knows that the Guest Name Matters Calling a guest by his or her name is a sign of respect. Just as you like to be called by your name and not your profession of a - waiter - they too want the same. When a guest pays with a card, take a quick look and say ´´Thank you very much´´ This can help you with repeat customers. 46. A Good Server Always Clean Section Your service section is the place where you operate. In most cases, it is the tables from where you take the orders. Keep an eye on the arrangement of the table cloth, the arrangement of the glasses, morsels of food leftover from the former guests and more. 47. A Good Server Knows How to handle equipment Touching a glass’ rim is not a very clean practise given the fact that people touch their lips to it. If a guest ever sees finger prints on it, he/she would think better than to accept the drink.  48. A Good Server Knows Table number and food You go to a table with a tray filled with food and ask who wanted what. This is quite bad as guests expect that once you have taken the order, you will know who ordered what.  Also, when you are done serving and are about to serve the check, mention the table number, items ordered and the total correctly. Do not be one of those eat outs where the number of alcohol orders is purposely goofed up! 49. A good Server understand Every step counts  Cleaning the table before and after a meal like lunch and dinner is understandable. But, you have to maintain the same level of cleanliness when it comes to buffet or breakfast. Every tiny particle counts and every effort you make to please guests count too.  50. Assumption:´´ Dangerous game´´by the server Assumption may have put Sherlock Holmes on the first rung of detectives, but you are not trying to find a criminal. Therefore, ask the guest politely if you think you heard anything wrong. Assuming that he/she said something and acting accordingly is quite the wrong way to handle guests. 51. Never make guests wait for the money And you thought you could keep the guests’ money long enough to make him/her feel exhausted of waiting! This is the worst industry trick you could practise. Be honest and return the money as soon as you get the balance. It is the guest’s money and if he/she wants to tip, no one can stop him/her. On the contrary, making the customer wait can only stop further chances of getting a tip. 52. Handling complaint  Guests might get irate due to various reasons - poor food quality, iron wire in food, poor service, etc. No matter how hard you try to avoid, issues do come up sometimes. How you handle the situation determines how smart you are at the workplace. Ask the guest what is wrong and report the problem to the manager. 53 No/ Less noise You have a lot of things to talk about. Great! But your guests have more to discuss amongst themselves. It is after all their break time. In such a situation if you start talking loudly with your colleagues, they might get irritated. Don’t worry, you will get your chance when you are on a break. But for now, work first, break later! 54.Think as owner/manager  You may well be an employee, but considering the place your own gives you a sense of closeness and responsibility towards your actions. If you think that you can simply do whatever you can because you can leave the place and are not answerable to anyone, you are wrong. The world is very small bro and if you show you do not care, people will know about it sooner or later. And even though you leave the restaurant for good, the news about your attitude will spread like wildfire.  55. No food and drinks  During duty hours, keep yourself from eating the food prepared at the restaurant or drink any of the beverages meant for the customers, especially alcohol. If waiters start eating and drinking whatever is kept for the customers, there would be no food or drink left. The ultimate result - the restaurant will never have a single customer and you can bid adieu to your job. 56.Proper Words  You probably love to use a particular word, especially when you are with your colleagues. You never know, the guests might take offence. Is it not better to maintain a list of the words that most people dislike and keep yourself from using them. 57.Sexy lady or handsome hunk  It’s normal to think that a man looks handsome or a woman looks extremely sexy. Appreciating the good is a quality we should all have. However, keep yourself from complementing the guests as they might feel that you are going over the top to impress them unnecessarily. Women might feel insulted while men may find it weird.  58. Chef choice matters  Guests have their preferences, true. But, several of them depend on the chef’s choice for preparing certain types of meat. You can rely on his expertise, as being a professional, he knows what is the right combination. Please know what chef choice is for every meat. 59. Allergies  If you don’t want a guest to suffer an allergy attack and get hospitalised, enquire if the customers are allergic to any ingredient in the food. Once you are enlightened, convey the message to the chef so that he can cook accordingly. This is a crucial step as the hotel, the chef and you can all be in deep waters if the customer files a complaint. 60. My favourite When guests ask waiters for a suggestion about which item to order, many professionals make the mistake of saying - ‘My favourite is….’. Do not use this phrase unless the guest specifically wants to know it because they might feel that sometimes other items are not good in quality.  A better way to respond is - ‘Most people prefer……’. This gives customers the confidence to order the food without apprehending its taste. 61. Quick,quick and quick…  Guests are hungry when they reach the restaurant. As they sit, check the menu and place the order, they get hungrier. It is not uncommon for customers to ask the time taken to prepare the food. In such situations, give the exact time; you may however, give a minute or two extra, but not more. If you say a longer time, the guests will leave.  Again, do not reduce the time taken because the guests start expecting the food sooner than he should. And, finally, when the food does not come at the promised time, gets irate and walks out. 62. Any extra charge  Let the guests know about the service charge if applicable. When you keep mum about the additional charge and the guest orders food, expect massive retaliation. An unsuspecting guest gets very annoyed on seeing extra charges mentioned on the bill. 63. No Hiding Are you standing behind the guest? Are you hiding? Who are you hiding from? Your position is not just annoying for the guests, but they will feel that you have something to hide from them. Do not make it difficult for the guests to talk to you. Stand in front of them so that they can look you in the eye and trust you. 64. Make the guest feel comfortable  Do you know that every movement you make can impact the guest? When a guest sees you walking towards them a hundred times, they get nervous. They feel that you want to tell them something whenever they notice you move towards them.  65. Eat with the eyes  The chef told you something about the presentation, which you find missing now. Immediately inform it to him as the customer may especially waiting to see and eat that. With a particular item missing in the presentation, the guest will resort to a negative opinion about the chef. Don’t think you will be left out of the feedback. In fact you may be mentioned as the careless waiter who did not even check the presentation properly before serving the dish. 66. Never touch a guest  “Did you just touch me”? - Comes the irate and annoyed voice of a customer. Always remember, it is inappropriate to touch a guest unless he/she unwell or seeks your support. This is more applicable for female guests. 67. No phone during work  You are eager to have a word with your girlfriend, but work is calling. But, the restaurant authorities are not cruel. In the event that calling someone or accepting a call is absolutely necessary, seek permission from the manager, go outside and talk for sometime. Make it short! Comeback for your duty as soon as possible. A waiter who spends his time talking over the phone for most of his working hours is simply not acceptable. 68. Ask the Bartender if you are running short of any drink You feel that the drink reserve is getting shorter. Ask the bartender about it. He is the best person to give you an insight into it. 69. Leave the work place once you are done  Your work is done and you are still in the restaurant. Now, that is not necessary if you are not doing overtime. A server’s job is quite stressful. So, go home and take rest to make yourself all prepared for the next day. Otherwise, you may feel groggy at work. 70. Announce for hot plate  If you are carrying hot plate to the table, inform people around you about it. Try to avoid accidents at the eatery as much as possible. An unknowing guest or even a restaurant staff may mistakenly touch the tray or plate. And if that happens, you will be the first one to draw the flak and forget about the wonderful words you will have to hear right after the victim gets the shock of his/her life on accidentally touching the tray. So, it is your responsibility to protect them and your future. 71. You are everywhere As teamwork is essential for the success of the restaurant, you simply need to focus on more tables than your own. Be there when anyone in the restaurant needs help.  72. Importance of priority for waiter Prioritising work helps you understand which work should be done first and which work should be done later. Say you have to send a report to the manager of how many people you served the previous day. Since you find the work boring, you decided to stall it the end of the day. Your manager starts checking the reports submitted by all the waiters in the afternoon and not finding yours, calls you and gives you a good piece of your mind. You get angry and start cursing the manager in front of your colleagues. Tell me something, who is at fault here? The manager or you? Wasn’t it your responsibility to submit the report before doing aything else. 73. Use your foreign language  You have a foreign language degree. Wonderful! Or, you are a native foreign language speaker. This is great too! Use it when you see customers belonging to that ethnicity. This conveys warmth and you can actually create an impact. However, when you notice that the customers want to carry on a conversation in English, do so immediately. See, it is not about what makes you comfortable or what language you want to use. It is about what language the guest is comfortable to use. 74. Say ´´ No´´ to guest offering alcohol´´ The guest offered you alcohol and you accepted it like a good boy. Well, there are other ways to be called good, and not just have alcohol. If you consume any inebriating drink, who on Earth is going to do your work? Did you think about? You keep accepting drinks from guests and very soon, you can say goodbye to your job. 75. The waiter should know the Children drinking age  When children come to your restaurant without an adult, it is time to open your hawk’s eye and be a responsible citizen. If the kids order alcohol, simply refuse to serve by stating the minimum age of drinking. If they do not agree, show them the establishment’s policy. If they still do not listen, inform the manager. In case the manager is not available, inform the police. They know how to handle such kids. 76. A good Server know How to Handle Drunk Guest Customer - “Dude, one more drink please”. You - “I am sorry, sir. We cannot serve you anymore drink”. This should be your verbiage when a drunk is asking for more helpings. It is true that you will sell a lot, but there are two reasons why you should refuse. i) The guest will become unwell and you being a responsible person can never let that happen. ii) Controlling a drunk individual is a very big problem. To read CLICK HERE:How to approach guest complaint? 77. A good server call manager if something is strange A guest entered the washroom an hour ago and is not leaving. Sounds strange? Call the manager and let him handle it. Whenever you notice things turning weird, let your senior know about it. He will take the necessary measures. Just don’t leave him at it all alone and stay by his side to lend support. If it is something serious like calling the police or the hospital, he will definitely require assistance. 78. A good server never forget the guest Something when the space is less, you ask them to sit out of the crowd  A guest is sitting at a table, waiting for a friend. And, another group is waiting for a table. What should you do now? Make space for the group at the table inside. But before that politely enquire the guest inside if he/she can wait for his/her friend at a less crowded place? Offer an on the house drink or a light snack so that he/she does not feel insulted. 79. A good server never run on the floor or in a restaurant  How many times did your parents ask you not to run about at school or at home? I guess, you have lost count of it. The same instructions are again being given by me here and now. Running is noisy affair and creates a lot of mayhem at the establishment. You will push people, who will fall and you will drop the food all over the floor or may be even on a guest. 80. A good server knows Safety drill procedure  Know the safety drill procedure by heart. What if the building catches fire or someone falls ill .You need to be equipped with the requisite amount of knowledge and skill to deal with the situation. Most guests get panic stricken during the time of an emergency and do not know how to respond. You are their only support! So, keep your calm and hold your nerves and get going! 81. A good server know to start a conversation You want to start a conversation with the guests? Mr. Weather is at your disposal, why not use him. Never talk about politics, sex and religion Your job is to maintain peace and stop conflicts at any cost. Like complementing the guests, ignoring their stories and accepting drinks from them, talking about these three is also a strict ‘No’.  82. The server should know the building of your place If the restaurant is situated in a multi-storeyed building it is normal for guests to lose their way and reach a different floor. It is up to you to help out of this situation. Answer their queries about the building and you will be their real-life hero. 83. Stamina and Strength for server job Well, I am not asking you to be a body-builder, but you can at least keep yourself fit. If you have to pick up an ailing guest, it will help. If the restaurant is short of employees and offers you extra in lieu of overtime, you say ‘yes’ But knowing how tough your regular work is, can you manage it? Eating good and staying fit can be of service during these times. 84. A good server is funny Like stories, jokes too can make way for your popularity as the customers’ guy. With jokes, you can easily grasp the customers’ attention and some of them night wish to visit the restaurant only to listen to the waiter who makes them happy while working. In the event that the table has kids, keep them entertained with your unique ability. Children often influence their parents to frequent a particular restaurant. Once, you gain a reputation, there is no looking back. 85. Waiter Job VS Manager Job Every day you see your senior working less than you do, and if you ever make the smallest error or falter in performance, it is you who draws his ire. It is quite frustrating and you rant about it to your colleagues. But, your boss’ professional life is not all chocolates or ice-cream. He too has to endure the heat of his senior and strive to improve his position, which is not easy. So, the chain goes a long way and does not end at your immediate senior. Your roles and responsibilities are vast. Adhere to these and you will have a great future! For more, check out our blogs.      

  • 0 Sequence of Fine Dining Service/Meal

    0.00 of 0 votes

    Every respective restaurant wants to give the best dining service in the world. I have combined all the points to create perfect fine dining service which I have learned in my 10 years of service in the USA, Switzerland, India and Iceland combined. I have observed the best waiters in the world which helped me to write this article. Big thanks to all the people who taught me to be a great waiter. The sequence of Fine Dining Service/Meal for 3 Course Meal  (2 OR MAX 4) Check our 20 Steps for fine dining service in the restaurant.   1. Meet, greet and seat-help with chairs and napkins, light candle if needed. (Right side-CW-Protocol) Wish Good morning/Good afternoon/Good evening to the guest and take them to the table. Never wish Good night to the guest. Take the napkins and put it on the lap. You need to be careful here as some women don’t like napkin put by someone.  In some restaurants, the hostess is there which brings the guest to the table. Light candle if you are serving food at night. 2. Pick up the menus and give it to the customers, explain the menu. (Right side-CW-Protocol) Bring the menus to the table and explain to the guest if you are serving fish of the day/soup of the day or anything special. You can also try to upsell here if kitchen wants certain items to go out. Try to clear small doubts here if guests are allergic to something here. 3. Get the bread, butter and water-pour ladies first. (Right side-CW-Protocol) Bring the bread, butter and water to the table. Make sure you don’t bring too much bread as you want the guest to eat food. Best is to ask your senior colleague or restaurant manager if you are new in the restaurant. In some places, you can keep the bread in the middle of the table. Pour water to the kids and ladies first and men later. 4. Take food and drinks order-remember the table#, covers, name, date, time,(host # if needed) and circle ladies-put the order in the POS system  Take the order from the table. If a couple with kids ask them politely if they wish the kids food first and bring theirs when it’s ready. Some of the headings mentioned above are for elite restaurants. Most of the restaurant you need to write on the order pad covers(number of people), date and current time, food what they ordered and make sure you circle the ladies as you don’t want to ask people what they are having. Go to the bar and let the bar know what drinks you need in the restaurant. You can also check our youtube video how to write on the menu card pad.  5. Table maintenance. Here the table maintenance means to remove the wine glasses from people who are not having it. You can also ask the guest if they are having beer with the staters if they wish to have wine with their main course. Leaving empty wine glasses on the table can be dangerous with small kids. Also, some guest touches the rim which makes your job double. Bring the steak knife,soup spoon or any required cutlery if needed for the table. 6. Bring the drinks to the table. Bring the drinks to the table and serve them. If they are having wine make sure you have everything prepared for it. White wine, Sparkling wine and Red wine have a different method of serving. 7. Get the appetizer and serve. (2 PAX Alone or 4 PAX with your colleague) (Right side-CW-Protocol) Wish them to Enjoy your meal. Bring the appetizer to the table and serve kids and ladies food first(protocol) from the right-hand side and clockwise and later man/men on the table. In the case of four guests, you can ask your colleague to bring food to the table. 8.Table maintenance. We call this 2 bite/2 minute rule. Go to the guest and ask them ’’How does everything taste today/tonight?’’ Please don’t ask here ‘’Is everything good’’? Or ‘’is it yummy’’ as you are putting doubt in the guest head. You can also refill the guest water glasses at the same time. 9. Clear the appetizer. (Right side-CW-No protocol) Clear the appetizer plate right side, clockwise and without any protocol on the table. You can also tell the kitchen ‘’FIRE THE MAIN COURSE’’ means guests are done with the food. 10. Get main course plates(2 plates alone or 4 plates with your friend) using service cloth and serve. (right side-CW-protocol), Wish them to Enjoy their meal. Get the main course on the table and make sure you serve the kids and ladies first from the right-hand side, clockwise and man/men later. Wish them Enjoy your meal. 11. Table maintenance. Again follow 2 bite/2 minute rule. Go to the guest and ask them ’’How does everything taste today/tonight?’’ You can also ask the guest for drinks refill here and remove empty glasses. Please don’t remove the wine glasses if they are having wine bottle here unless it’s finished. 12. Clear the main courses. (right side-CW-No protocol) Clear the main plates with cutleries of the table from the right side, clockwise and without any protocol. 13. Get an appetizer plate, clear side plates, with the butter plate and bread basket (Left side-CCW-No protocol) Bring the appetizer plate, clear the butter plates and bread basket from the left side, counterclockwise and without any protocol. 14. Get a dessert plate, crumb, and place down the dessert cutleries and remove salt & pepper shakers. (Left side-CCW-No protocol)Get the dessert plate and remove the bread crumbs from the table. Place down the dessert cutlery and remove the salt and pepper. 15. Give the menus to the customers, explain the dessert. Bring the menus for dessert.  16. Take order for dessert and tea/coffee/cognac -remember the table #,covers, name, date, time, host# and circle ladies-put the order in the POS system Not compulsory for customers to take a dessert. Take orders for coffee/tea/cognac also at the same time. This is exactly like the order we did in the beginning. 17. Get the dessert plates(2 or ask your colleague to assist you) and serve. (right side-CW-protocol), wish enjoy your meal. Bring drinks also. In most of the places, you can bring all the dessert alone but some chefs like to go out of the box. You might need your colleague to assist you with the dessert. You can also bring the tea/coffee/cognac or any drink they ordered.  18. Clear desserts (right side-CW-no protocol) You don’t ask for the dessert regarding the taste. Remove the dessert plate from the right side, clockwise and without protocol. 19. Farewell procedure Bring the bill to the guest. Most of the time, we give the bill to the man or the host but sometimes people are splitting it. Always say ‘’ THANK YOU’’ when you are giving the bill. Let the guest go before starting to clean their table. 20. Clear up procedure It depends on your restaurant here. Scenario 1: leave the flower vase and candle on the table. We don’t set up again. Scenario 2: Start setting it up again and bring the cutleries, glasses, napkin, salt, pepper, etc for the table.

  • 0 How to approach guest complaint?

    5.00 of 1 votes

    A complaint is part of every business and the restaurant industry has their share as well. The restaurant staff should always be calm and make sure they handle it in a professional way. Some complaints can be funny. -The spaghetti is too short. - The drink is too strong. But some are genuine.  - The soup is cold. - Meat not cooked properly. The Restaurant Academy Golden tricks before every complaint: *There is no I You work in a team. Never say this is not my fault. *Your superpower Every company has a separate policy. Can you give a discount to the guest or need to seek permission before it? *Language power  This trick works like bread and butter in most situations. If you have a native speaker of the same language let him/her try to it. Language is the biggest tool. The complaint time: L- Listen A- Apologise S- Solution T- Thank You Opening Sentence: How may I help/assist you? Assist can be hard for people when English is not their main language Listen After listening to the problem, Sir/Mam, I would like to confirm ………. Please give your full attention to the guest here. Apologise I’m extremely sorry for the inconvenience. Solution I am going to …… Or  Please give me a moment and let me check with my manager. Make sure you explain everything to the manager/supervisor. You don’t want the guest to explain it twice. Thank You Thank you for letting us know about the issue. Always remember that 1 Happy Guest= 10 New Guest and 1 Unhappy Guest: 100 to 1000 Guests won't come to your place.  " name="How to handle guest complaint?" scrolling="no" src="https://www.youtube.com/embed/OcV2M3Qc5No" title="Guest complaints" width="600">

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