RSA Course Online

Author: Peter Cutforth

  • $100K Prize Up for Bartenders

    An amazing competition has been announced by Diageo who will be sponsoring the $100,000 prize for the best bartender. The 2013 World Class competition winner will then represent Oz in the global competition. Part of the prize also includes mentorship from experts in the industry who will assist the winner in opening his/her own bar. The entries open mid-August for the 2013 competition.
     

    Theshout.com.au reported on the competition :
     

     “World Class is not only about showcasing the world’s best bartenders and highlighting their craft. It’s about inspiring people to experiment with spirits and create fine drinking experiences at home,” Diageo Australia marketing director, Matt Bruhn, said.
     

     “The small bar scene continues to see strong growth and I feel that’s a great thing. We think that by helping next year’s winner realise their dream of opening their own bar we’re well on our way to achieving our vision of changing lives and promoting a better drinking culture in Australia and beyond.”
     

     The World Class competition is organised by Diageo Reserve, and is considered the world’s most prestigious and prolific bartending competition, which aims to unearth the world’s best bartender, a title that was won this year by Australian bartender Tim Philips (pictured).
     

     “It was amazing to win the global title in Rio a couple of weeks ago, it goes to show that bartending in Australia is in a great place right now and we’re only going from strength to strength. I can’t wait to get involved in World Class next year as a mentor and judge – World Class does change lives, I can personally attest to that,” Philips says.
     

    Source: http://www.theshout.com.au/2012/08/08/article/Diageo-announces-100K-World-Class-prize/ESMWTQRSEY.html

     

    With these kinds of prizes up for grabs bartenders will want to hone the skills. So we have included some tips to make you a better bartender.
     

    1.       Maintain a Good Attitude
     

    The most important thing a bartender can wear is a smile. No matter what your mood, customers shouldn’t suffer because of it. Keep a good attitude and treat every customer equally well. Greet all of them when they arrive and thank them when they leave.
     

    2.       Make Suggestions
     

    Show customers you care by making suggestions of what’s good. Set down a cocktail napkin for each customer and recite the specials. Most people are probably not regulars and will look to you for advice.
     

    3.       Remember People’s Orders
     

    Remember your patron’s orders and give them the correct drinks no matter how busy the bar may be. Nothing annoys a customer more than waiting for their drink and then getting the wrong one.
     

    4.       Be prepared for everything.
     

    Always be prepared for emergencies. Keep you bar well stocked, limes/lemons, glasses, ice etc. If you see a customer’s drink down offer them another before they ask. If you anticipate the needs of the bar beforehand everything will go more smoothly.
     

    5.       Honesty Counts
     

    Do not under pour or over charge.  Once you get a bad reputation it will be difficult to lose and will be bad for the business. It may even cost you your job and possibly impact future prospects and tips.
     

    6.       Don’t Fixate on Tips
     

    Don’t be obsessive about tips and count your tips everytime someone hands it to you, you will appear unprofessional. Take the tips you are given, do your best every time and the pay will add up. Also, don’t ever “beg” for tips, this is simply bad etiquette and embarrassing.
     

    7.       Ask for proof
     

    Part of responsible service is making sure the people you serve are of legal drinking age. If you doubt someones age, ask for a proof of ID.  Consequences for serving a minor are severe, and could cost you and the business a lot of money and maybe even your job.
     

    8.        Always Be Professional
     

    Everything we have discussed has alluded to this, be professional at all times. Maintain a professional attitude and appearance. Being professional will make customers trust you and therefore return to your bar time and time again. Keeping the conversations friendly, wearing clean clothes appropriate for the establishment and maintaining a professional attitude will create an environment patrons will appreciate.  Treat your job as a bartender seriously even if it is just temporary and it will pay off.
     

    Posted by Peter Cutforth
     


     

  • Tips to being a Better Bar Manager

    I found this really cool post on Hospitalitymagazine.com that identified 10 ways for bar managers to increase their skills and hopefully their success in these difficult times.
     

    Only too often do bar managers become complacent in their jobs but the article suggests that just like baristas and chefs need to constantly improve and keep up to date so do bar managers. Bar managers have a unique position because not only do they have to know how to serve alcohol, they are also responsible for keeping things running smoothly in the bar, orders flowing, cash register balancing and staff and customers happy. A good thorough knowledge of one’s industry certainly increases the chances of promotion and for those ambitious bar managers these 10 tips provide some useful information on how to reach the top of your industry.
     

    This is what the post had to say:
     

    1.Upgrade your tech skills. Email and Google are easy to use, but how are you with spreadsheets for crunching stocktake numbers, or updating customer lists in a database? Learn how to interpret and download key reports from a Point of Sale system. Security cameras, TAB systems, staff monitoring and entertainment all use complex equipment. This can be intimidating for ‘old hands’, but why not swap some of your people-skills for a tech update from someone younger?
     

    2.Learn how a business works. Not just case and keg prices, but how all the overheads fit into the total profit picture. Most staff don’t understand the real cost of doing business: your work is a central part of the profit and loss statement. If you’re given a budget, make sure it’s explained to you, and ask for all figures to be available weekly.
     

    3.Keep up with the latest product trends. Bar and nightclub blogs and websites, discussion forums and webinars are a brilliant source of information. Yes, there’s sure to be some ‘on the job’ learning needed – late nights are part of the job description.
     

     But when you visit the latest flash bar you will be keeping a clear head and working out how they serve drinks so quickly, manage noise control, use clever lighting and also charge more than their competitors.
     

    4.Learn about modern bar marketing. The real skill is designing a beer, wine and cocktail list that not only looks good, but also maximises profitability through design and pricing. Keep a portfolio of your own lists and menus, analysing why they’re  successful.
     

     Add to this a good understanding of social media, text messaging and online marketing – they can be the lifeblood of successful campaigns. You don’t have to run them all, but you need to know what’s possible.
     

    5.Grow your experience with craft beers, wine lists and modern spirits. There’s no shortage of help from suppliers, but where they zig you zag; not just following the latest big promotion but gaining a reputation for originality and fresh ideas.
     

    6.Develop your people skills. When you’re in charge of a team, leadership ability can make the difference between over-stressed or under-control. Develop your experience with modern recruitment, rostering, teamwork, personality types, conflict management, delegation and efficient meetings. These can feel intimidating when you’re new, but there are many young bar managers in charge of a team before they’re 25. Watch how the most effective leaders operate and ask for their ‘secrets’.
     

     Modern bars are like the United Nations, and you need the ability to work with everyone: Brazilian or Irish, French or Italian, young or old, gay or straight, male and female.
     

    7. Be clever at training staff. Most bar staff don’t know enough about flavours, product origins and products beyond their own drinking habits. The more you teach them, the more they’ll look after you. Their tips increase, the boss is happy because sales are up, and your pay rise is easy to justify.
     

    8.Be smart with drug and alcohol problems. You help people get drunk, but you’re also meant to stop them having problems. Your staff love a drink or three, and ‘recreational drugs’ are often a part of the scenery. But the legal penalties are severe, and you may be the licensee who takes the rap.
     

     No-nonsense bar managers identify staff with problems and get them into treatment or out the door.
     

    Source: http://www.hospitalitymagazine.com.au/management/10-tips-to-upskill-as-a-bar-manager

     

    The other points suggested by the writer of the post, was to “gain the respect of senior management”. This can be done by presenting the information you provide them about the running of the establishment in the most professional way. This may involve writing reports, spreadsheets or even compiling Powerpoint presentations. While it may be time consuming and you may have to work into your personal time, this will gain you the respect of your senior management which will help in the long run.
     

    The post also advocates becoming environmentally responsible. By introducing energy and water saving measures you will not only be helping the environment butb you will save on costs. This has a snow ball effect and will also gain your respect from senior management as discussed above because after all the bottom line is all they are really concerned about.
     

    Posted by Peter Cutforth
     


     

  • Alcohol Combined with Video Games Dangerous to Youth

    Experts have recently come out in criticism against violent video games which they feel are desensitizing young people to violence, alcohol and generally unacceptable and aggressive behaviour.  A psychologist has recently identified the playing of these violent games combined with alcohol consumption as a deadly combination that the adolescent brain cannot logically process.  The psychologist has pointed out that youth begin to feel that they are actually in the game itself and begin to behave as they would in the game.
     

    Even Police Commissioner Andrew Scipione has linked violent video games to a surge of crimes committed by teenagers, crimes such as killing, stealing and fighting.
     

    An ex-SAS Commander even likened the games youth are now playing to military grade simulators which is supported by the posting of such a confession by a mass murderer who admitted that he felt as if the game was his training. These games are basically making youth more comfortable killing, stabbing, stealing etc. That combined with alcohol is a deadly combination as most youth are not able to make rational choices. Their brains are still developing, they are developing mentally and emotionally and these games are affecting that development negatively according to these experts.
     

    This is what a post on News.com.au had to say:
     

    VIOLENT video games were “rewiring” adolescent brains so that when a real confrontation was combined with alcohol it created a “toxic formula”, a leading child psychologist said.
     

    Dr John Irvine said “hundreds of hours” playing violent, realistic games was not only desensitising young minds but programming them to respond aggressively.
     

    “It’s impacting on the thinking of young kids and they really feel like they’re in the game,” Dr Irvine said.
     

    “So really it’s rewiring kids’ brains so when they get to a real situation where there’s a confrontation I think their brains are flicking into the games they spent hundreds of hours playing.”Dr Irvine said children exposed to violence at home were the most likely to respond aggressively but video games – when combined with “alcohol and a bit of bravado” – were responsible for an increase in referrals for aggressive behaviour to his READ Clinic at Gosford.”I’ve been in the game probably longer than most child psychologists and I have seen the change,” he said.
     

    “It’s a real toxic formula, even for the kids that are pretty well balanced. What all the violence does is it gives them a tolerance of violence, it doesn’t repulse them.”
     

    His comments follow those of Police Commissioner Andrew Scipione who yesterday linked video games that rewarded teenagers for killing, theft and crashing cars to soaring knife crime.
     

    Former SAS commander and now managing director of the Australian Christian Lobby, Jim Wallace, said modern games had essentially become military-grade simulators.
     

    Mr Wallace pointed to a blog posting written by Norwegian mass murderer Anders Breivik: “I see Modern Warfare 2 more as part of my training simulation.”
     

    Mr Wallace said military simulators were not only designed to increase weapon skills but to break down the natural aversion to killing.
     

    “These aren’t games, these are simulators,” he said.
     

    Source: http://www.news.com.au/national/games-alcohol-a-toxic-mixture/story-fndo4bst-1226444235779

     

    Naturally the creators of these games are not accepting any responsibility, citing the lack of conclusive evidence.
     

    However like Premier O’Farrell I believe parents have a big role to play in monitoring what their children a doing and what games they are buying them. Younger children shouldn’t be exposed to the games their older siblings are playing and parents have the authority here to make sure their children are protected. This is what the post goes on to state:
     

    But Interactive Games and Entertainment Association boss Ron Curry said linking virtual violence to reality was “overly simplistic” and there was “no conclusive evidence” to suggest games were responsible.
     

    “Sometimes it’s easy to jump on the latest panic,” he said.
     

    Mr Curry said most gamers were adults, with an average age of 32: “The vast majority of young adult gamers who go out on a Saturday night (don’t get into trouble).”
     

    Meanwhile, Premier Barry O’Farrell said he ensured his sons played appropriate video games and recommended other parents do the same: “We were appalled to listen to some of the soundtracks. Language that was not allowed in the O’Farrell household was being used.”
     

    His sons are five years apart and he expressed concern younger children may be exposed to inappropriate language through video games viewed by their older siblings: “Parents have a responsibility here.”
     

    Source: http://www.news.com.au/national/games-alcohol-a-toxic-mixture/story-fndo4bst-1226444235779

     

     Posted by Peter Cutforth
     


     

  • Qantas Pilot Attempts to Fly Intoxicated

    I came across an article recently which I found interesting and thought was worth sharing. We so often hear of drivers drinking and driving and the damages they cause, but we seldom hear of airplane pilots drinking and flying.
     

    While airplane pilots, like truck and bus drivers have a lower legal Blood alcohol limit than normal drivers, the pilot in this story failed to stick to the 0.02 BAC limit as prescribed by law. The female pilot was attempting to fly from Sydney to Brisbane, endangering the lives of dozens of passengers. Thankfully the cabin crew were alert and noticed the pilots intoxication before a tragedy occurred.
     

    This post on Safetowork.com.au describes the case involving the Qantas airline pilot who was suspended for drinking and flying.
     

    This is what the post had to say:
     

    Qantas has suspended a pilot for attempting to fly while under the influence of alcohol, the Civil Aviation Safety Authority (CASA) says.
     

    CASA spokesman Peter Gibson said the woman exceeded the limit for pilots of 0.02% alcohol in the blood in a test last week, as reported in local and international media outlets (ABC News – US, NBC, the Montreal Gazette, Jakarta Post and others, through Associated Press newswires).
     

    Gibson said he did not know the pilot’s blood-alcohol reading.
     

    The pilot was stopped last Monday as she was about to fly a Boeing 767-300 from Sydney to Brisbane, according to newswires.
     

    According to a report in the Examiner, flight attendants had suspected that the pilot was impaired, and reported the situation to the carrier’s operations centre just after the plane was pushed back from the gate and was taxiing toward take-off.
     

    Since September 2008, random alcohol and drug tests have been part of aviation safety regulations for pilots flying both domestic and international routes.
     

    A blood-alcohol content of less than 0.02% is set as the limit for pilots. Tests for other drugs including cocaine, cannabis, amphetamines and opioids, were also brought in 2008 under an overhaul of aviation safety standards.
     

    Source: http://www.safetowork.com.au/news/qantas-suspends-pilot-for-exceeding-alcohol-limit

     

    The reason why alcohol is dangerous when operating vehicles and heavy machinery is because it impairs our normal functioning so drastically. As people drink alcohol, most of it is absorbed into their bloodstream however a large percentage is absorbed from the small intestine, while the rest is absorbed from the stomach.  This is why its effect on a person is largely based on a person’s last meal.
     

    Many different brain functions are affected by alcohol but they are affected in different ways and in a certain order.  Therefore a person’s BAC (blood alcohol content) must be at various levels to affect various systems.
     

    The cerebral cortex is the highest order centre in the brain and since high order centres are affected by alcohol faster than lower order centres the cerebral cortex is mostly affected by alcohol.
     

    The limbic system is the next area of the brain that is affected by alcohol consumption. This area controls emotional states, which is why people who are drunk are often aggressive, angry or overly emotional.  Also, when alcohol affects the limbic system it can cause some memory loss which we have experienced in so many drinkers.
     

    The cerebellum is the area of the brain that controls motor function.  That is why one key test for testing how intoxicated a person is, is to touch one’s finger to one’s nose.  If the cerebellum has been impaired by alcohol, such movements are nearly impossible. The cerebellum controls both motor control and balance which is why drinkers often become “tipsy” and walk in an unusual manner.
     

    The medulla is the part of the brain often called the brain stem.  This is the centre for automatic body functions.  When this part of the brain is affected by alcohol a person can become unconscious and pass out. In extreme cases the person can even die. The alcohol could drop their body temperature dangerously and even cause them to stop breathing or cause their heart to stop pumping blood properly or stop pumping blood altogether.
     

    Although we have concentrated on alcohol’s effect on the brain, it also affects other parts. It can irritate the stomach and cause vomiting. It can also cause an overly acidic stomach. Muscle aches are common during hangovers. That is why a pilot who attempts to fly an aircraft while intoxicated is so baffling. Why a person would endanger not only their own life but that of a large number of innocent passengers is what makes this case even more bizarre.
     

    Posted by Peter Cutforth
     


     

  • Drinking? When is Enough, Enough?

    So everyone knows that drinking and driving is dangerous, but still we find numerous cases of people causing crashes because they are drinking. So why are people still drinking and driving as if they are oblivious to its effects? All alcohol you consume is absorbed into your blood stream. So here are a few facts to keep in mind when drinking.
     

    Drinking on an empty stomach increases your blood alcohol concentration more quickly than when you have eaten.
     

    The alcohol you consume is rapidly absorbed into the bloodstream from the stomach lining, small intestine and large intestine which is why you feel its effects so quickly, although the rate of absorption does vary from person to person. Factors that affect the absorption rate are the amount of food in your stomach and whether the food is protein or fat.  So drinking on an empty stomach causes your blood alcohol level to rise more rapidly and yu begin to feel the effects more quickly.
     

    Drinking and Driving Can be Lethal
     

    Why s drinking and driving so dangerous? Well driving a complex task, it requires the driver to make the correct decisions and for this complete concentration is necessary. Alcohol lowers your concentration levels and makes these complex tasks more difficult to coordinate.  In fact there is a wealth of information and statistics to show that driving under the influence of alcohol dramatically increases a person’s chance of crashing.
     

    There is no absolute safe level of alcohol for drivers
     

    The ideal is not to drink at all, but if you have to drink and drive what levels are acceptable?   Australia has very strict drink driving laws and according to these laws the legal limit is 0.05 blood alcohol concentration.  So if you are stopped by police and your blood alcohol levels are higher than this, you will be in trouble. Police have a right to stop you and conduct a breath test at any time.
     

    Exceeding the Legal Limit Doubles Your chance of Crashing
     

    According to research driving with a blood alcohol concentration level higher than the legal limit doubles your risk of crashing. Statistics also show that alcohol, more than any other element causes the most crashes on our roads. Authorities have even noted that some Australian states can account 1 in 3 accidents to drink driving.
     

    How drinking affects your driving:
     

    1. Drinking dramatically reduces your response time which especially in an emergency situation can be disastrous.  For example if a pedestrian were to appear in front of your vehicle unexpectedly you would most likely hit them because your reflexes would be too slow to react appropriately to avoid them.
    2. Drinking also dulls your thinking so it is difficult to multitask, which makes driving almost impossible.
    3. Alcohol, especially when really over intoxicated short term side effects such as blackouts and blurred vision can occur. Any driver knows a split second is all it takes for a crash to occur.  

     

    So as a driver it is important to understand the concept of Blood Alcohol Concentration.
     

    Blood alcohol concentration (BAC) is the measure used to describe the amount of alcohol in the blood system. The BAC is expressed as grams of alcohol per 100ml of blood. According to Australian law drivers legal limit of 0.05 BAC translates as 0.05gm alcohol per 100ml of blood. This limit applies to passenger car drivers. For other categories it is much lower at 0 BAC or 0.02 BAC which applies to learner drivers, truck, taxi and bus drivers.
     

    Translating into drinks, this 0.05 BAC limits means men should drink no more than 2 standard drinks and females no more than one.
     

    Alcohol is a drug and dramatically slows your body’s responses both mentally and physically
     

    In conclusion we can all agree that drinking over the legal limit or excessively, affects driver’s judgement, thinking, reaction time and reflexes making driving a very bad idea.
     

    Alcohol stays in your body a long time and in fact it takes your body much longer to get rid of the alcohol than it does to absorb it. Therefore if you indulge in a heavy night of drinking and then drive the next morning chances are alcohol will still be present in your body and affect your driving ability.  
     

    The main factors that influence your BAC (blood alcohol concentration) are your body size, age, level of fitness, liver health, gender, medication and food eaten so the best way to avoid causing a crash or getting into trouble with the law is to avoid drinking and driving completely.
     

    Posted by Peter Cutforth
     


     

  • How to Choose Wine for Dummies

    While most people that try to approach wine tasting fell overwhelmed at first, choosing a wine need not be a backbreaking task.
     

    With all the information out there on how to select “the perfect wine”, how to “smell wine”, which wine goes with what food etc. it can be very confusing which is why a few basic hints will help you in your decision.
     

    There are several factors which determine how to select a wine, understanding different types of wine and your own preferences will make the choice easier with time and experience.
     
    No doubt certain wines go best with certain meals and deciding on the right food & wine pairing can be a lot easier if you know the basics of wine.
     

    The main contributing factor in the taste of wines are the type of grape used in its making but  flavours are also affected by factors such as soil, exposure to sunlight, climate, how the grapes are handled and fermented, types of yeast used, whether the wine is aged in wood or oak etc.
     

     Types of Wines
     

    Even dummies know that there are 2 basic types of wine,that is white and red wines. While all wines are made from grapes, often winemakers add different fruits and additives to change the flavour of the wine.
     

    The biggest difference between white and red wines are that red wines are made using the skins, stems and seeds of red and black grapes, whereas white wine is made from any colour grape but only the clear juice is used.
     

    Red wines are usually heavier while white wines are often sweeter. Sparkling wines are wines made by adding carbon dioxide. Champagne is sparkling wine made in the region of France bearing the same name.
     

    Wines can thereafter be further categorised as sweet or dry depending on the taste. To know your personal preference, taste various options to develop your own opinion.
     

    Tannin Content in Wine
     

    This is another element that will affect the taste of the wine. Tannins are a vital ingredient in wines, especially red wines. Tannins come from the vines stalks, grape skins and pips. In a younger wine they are conveyed as a bitter taste but in an aged wine they add a subtle flavour.
     

    Another factor to consider is the “length” of a wine, which means the amount of time the sensations of taste and aroma persist after swallowing, is a good measure to consider. This can only be learnt after you’ve tasted a few wines, but recommendations work the best here.
     

    Acidity of the Wine
     

    Another element of wines to consider is the acid content of the wine. Acids of various types are present in wine which  are essential to the wine’s longevity and affect its taste. A higher acidity wine tends to taste more sharp and sour whereas a low acidity results in flat tasting wine that has a higher chance of getting spoilt.
     

    Acidity in the right quantities makes all other flavours in the wine stand out including the undertones of fruit, spice and herbs. The acidity contributes to the flavours often described as tangy, sharp, refreshing,  bright or even crisp.
     

    Alcohol Content of the Wine
     

    Wine connoisseurs often speak of “the body of a wine”. Some are described as full bodied. This is because of the alcohol content in the wine.  Each wine will have a different alcohol content which will affect its taste.
     

     * 7.5% – 10.5%  alcohol indicates a light bodied wine
     

     * 10.5% – 12.5% alcohol indicates a medium bodied wine
     

     * 12.5% alcohol and over indicates a full bodied (very high alcohol)wine
     

    Vintage of the Wine
     

    The wines vintage is just a fancy way of saying, year the wine is made. Certain years are better than others due to climatic and weather conditions varying from year to year. The amount of rain that falls close to harvest time typically determines the amount of sugar in the grapes and thus, will affect the taste dramatically.
     

    A common myth is that the oldest wines are the only good ones. Older wine does not necessarily mean better wine, especially if the older bottles were from a bad vintage.
     

    Keeping these guidelines in mind, choosing a good bottle need not be so daunting a task.
     

    Posted by Peter Cutforth
     


     

  • Minimum pricing would floor pubs: AHA

    The Australian National Preventative Health Agency has proposed new national minimum alcohol pricing in an attempt to combat the social problems associated with alcohol abuse.
     

    The Australian Hotels Association has opposed the idea, which they believe will have a negative effect on moderate drinkers rather than discouraging those who abuse it. Those who are misusing alcohol are likely to continue doing so, regardless of an increase in price, is what the AHA is arguing.
     

    The AHA has also urged the government to look at the effect this concept has had on other countries that have introduced it, such as Scotland before rolling it out in Oz. The AHA also warned that the last thing we need right now is more financial strain, which is what this would mean. The group stressed the need for a more targeted approach to combat problem drinking rather than drinkers in general.
     

    This post on TheSHout.com.au has more:
     

    The Australian Hotels Association (AHA) has urged the Federal Government to reject a national minimum alcohol price being considered by its new preventative health agency.
     

     The AHA has submitted its response to the Australian National Preventative Health Agency (ANPHA) issues paper on minimum pricing, highlighting a lack of evidence supporting the concept and concerns about the impact on the hospitality sector.
     

     “The introduction of a floor price would force up drink prices across the spectrum as brands reposition themselves and impact on the majority of moderate consumers rather than on problem drinkers,” said AHA National CEO Des Crowe.
     

     “All the available evidence indicates that a minimum price would have the biggest impact on the vast majority of people who consume alcohol responsibly and in moderation, while harmful drinkers are less likely to change their drinking patterns in response to price changes.
     

     “The AHA has provided its submission urging the Federal Government to first observe the impact and results of the recently-legislated Scottish 50-pence minimum standard drink price before considering options for adopting such a radical policy here in Australia.
     

     “Governments always promote the need for evidence-based policy, and on this issue the evidence suggests a floor price would mean more financial pain for everyone without addressing the harmful drinkers that are the intended target of the exercise.
     

     “There are legitimate concerns in some communities about the availability of cheap alcohol to at-risk groups, but there is no justification for a national response to a localised problem.
     

     “Addressing harmful drinking requires a more sophisticated approach than just jacking prices up. Interventions must be targeted towards actual problem drinkers rather than on the vast majority of responsible consumers.”
     

     The Australian Liquor Stores Association’s submission will be available in the coming weeks.
     

    Source: http://www.theshout.com.au/2012/08/06/article/Minimum-pricing-would-floor-pubs-AHA/QCGHWMXNUE.html

     

    Authorities have identified alcohol as the main contributor to the violence in many entertainment areas such as the Kings Cross District. While it is obvious that a solution is needed whether or not a minimum pricing would solve the problem remains to be seen.
     

    Late trading hours and lack of public transport are just a few of the issues that have been pointed out as making areas such as Kings Cross so conducive to violence and authorities have been urged to address these problems.
     

    There is no doubt that increased policing in the area needs to be implemented by authorities, but more importantly the problem of providing alcohol to these criminals in the first place needs to be addressed.  This is where Responsible Service of Alcohol becomes so crucial. The main problem with alcohol at the moment is its abuse and its availability. For any significant change to be seen authorities, venue owners and servers of alcohol need to address this issue.
     

    According to the law all workers nvolved in the alcohol service industry need to be appropriately trained. This involves receiving RSA training, which will teach you how to deal with intoxicated customers and the basics of how to serve alcohol responsibly. Luckily the RSA course is available conveniently online, so workers need not take time off work but rather can complete the course from the comfort of their home. This course will leave you well equipped to handle the challenges of alcohol service and will enable you to comply with alcohol service regulation.
     

    Posted by Peter Cutforth
     


     

  • Spirit Demands at all time high according to Reports

    According to a British publication the demand for premium spirits has increased recently. The biggest growth was seen in the whisky and cognac industries. Drinkers seem to be developing what they may perceive as a more sophisticated palette as their preference for premium spirits grows.
     

    Good news for bartenders and mixologists is that research also shows an increase in the popularity of cocktails and it is predicted to increase even further in the year ahead, giving bartenders an opportunity to showcase their skills.
     

    The popularity of online shopping has also sparked an increase in the number of drinkers that purchase premium spirits online.
     

    Interestingly rum is the number unisex spirit, with it topping both the male and female market. The Mojito is still tops when it comes to cocktails. The training given by brand ambassadors and manufacturers are attributed with the increase of popularity of cocktails. Also new campaigns, advertising, initiatives and sponsorships seem to be improving the reputation and increasing the popularity of spirits around Britain and the globe.
     

    This post on Harper.co.uk has more:
     

    The premium spirits category is the one to watch with sales up double-digit figures in both the on and off-trade, and malt whisky and Cognac taking the biggest value share.
     

    That’s according to First Drinks, which yesterday released its in-depth Market Report looking at the current trends and dynamics impacting the UK on and off-trade based on data from CGA Strategy and Nielsen.
     

    Sales of spirits priced at £23 and above are booming, the report showed, with the category outperforming the total GB spirits market in both the on and off-trade. In the take home market, premium spirits are worth £158 million, up 10% on the previous year, and in the on-trade the category is worth £341 million, up 29%.
     

    Claiming the title of most popular premium spirit is malt whisky, which occupies a 64.4% value share of the total off-trade premium spirits category, while Cognac takes a 13.1% share.
     

    First Drinks also found 11% more consumer bought premium spirits versus last year. “The way we drink now is more sophisticated than at any other time,” said managing director Chris Mason.
     

    Cocktails are another thriving trend, according to First Drinks, with demand growing consistently over the last five years and 76% of on-trade outlets currently reporting equal or increased cocktail sales on last year.
     

    In the on-trade cocktails are sold in one in five outlets, compared to just 16% last year, and it’s predicted cocktail consumption will grow by over 10% in the next two years. But First Drinks warned that training is key, with only 23% of outlets currently taking advantage of training from suppliers and brand ambassadors.
     

    “Cocktails remain a massive sales driver for the on-trade,” said Jon Collins, CGA Strategy’s chief operating officer, “in fact CGA’s latest survey found that 87% of drinkers consider cocktails as part of their drinks repertoire.”
     

    In the off-trade, rum is the favourite base spirit for cocktails for both men and women, although the spirit is more highly favoured by women.
     

    The report also found the classic Mojito is still the number one cocktail, and consumers are prepared to pay between £5.01 and £7 for a cocktail.
     

    Overall the GB beer, wine and spirits market is worth over £37 billion, up 3%. The on-trade is currently worth £22.7 billion, up 3%, and the off-trade is worth £14.6 billion, up 4%.
     

    Spirits is the number two sub-category in BWS in the on-trade and number three sub-category in the off-trade.
     

    First Drinks added that online shopping in the UK has taken off faster than anywhere in Europe with 26% penetration – representing a massive opportunity for the spirits category. Sales from internet retailing are expected to double in the next ten years, it said.
     

    The company also revealed details of a number of new campaigns and initiatives under way this year. These include The Glenfiddich Walking with the Wounded sponsorship; new advertising campaigns for Green Mark and Żubrόwka; a major on-pack activity for Grant’s with its Find my Past campaign; new packaging for Glenfiddich 21 Year Old, Tullamore Dew, Tia Maria and Mateus; and the launch of Rémy Martin’s VSOP Mature Cask Finish.
     

    Source: http://www.harpers.co.uk/news/news-headlines/12516-demand-for-premium-spirits-at-all-time-high.html

     

    Posted by Peter Cutforth
     


     

  • How to make Natural Cocktail Sweetener

    A favourite in most bars, grenadine has long been the go-to sweetener for a bevy of popular cocktails. Traditionally grenadine is a pomegranate based sweetener which forms the base flavour for numerous cocktails. Unfortunately as Australians become more and more health conscious, we are searching for more natural alternatives to artificially produced old favourites. Today grenadine is a cheaply made, chemically sweetened syrup, devoid of any real pomegranate juice.
     

    Nowadays grenadine is filled with high-fructose corn syrup and food colouring, nothing at all like the original which was fresh and preservative free. Why not make your own, not only will it be a healthier alternative but it will also enhance the flavour of any cocktail.
     

    How to Make Grenadine
     

    It so easy any one can give it a try. We found 2 very popular methods to concocting your own grenadine, one that involves cooking on the stove top and one that doesn’t.
     

    1.       No Cooking Method
     

    Ingredients: pomegranate juice, a bag of sugar and a jar.
     

    Method: Combine one cup of the pomegranate juice and one cup of granulated sugar into a jar. Shake the container well until the sugar is completely dissolved. Add some more sugar and shake again vigorously.
     

    The final result is a syrup like mixture that tastes bright and fresh which can sweeten and enhance any drink without adding harmful artificial colouring and additives of most commercial grenadines. The sugar content can be increased according to your preferences.
     

    2.       Stove-top Method
     

    The other method of making grenadine is to cook it on the stove. Use the same ingredients as the first method but start by adding 2 cups of pomegranate juice to a saucepan and bringing it to a boil. Once the juice comes to the boil reduce heat and allow to simmer for a few minutes, allowing the liquid to reduce nicely. Add one cup of sugar, and stir until the sugar is completely dissolved.
     

    What you are left with is a silky and rich red grenadine which can significantly enhance the taste of your cocktails.
     

    Obviously these 2 methods will produce different flavours but try them both and see which one you prefer.
     

    Alternatively you could add some vodka or grain alcohol to act as a preservative and prolong the shelf life of your grenadine.  
     

    Homemade grenadine can make your cocktails richer and fuller flavoured without masking the flavours of other ingredients. Similar to homemade simple syrup, home-made grenadine is a great addition to any bar.
     

    Another useful bar staple is simple syrup. This can be used in a wide variety of drinks.
     

    Simple Syrup
     

    Also known as Bar Syrup or Sugar Syrup, this simple to create mixture is a supersaturated mixture of sugar and water. As a liquid, it easily dissolves in drinks where a bit of added sweetness is called for.
     

    To make, gradually pour two cups of granulated sugar into a cup of boiling water and simmer for about ten minutes. Keep in the refrigerator until needed.
     

    Popular Cocktails Using Grenadine
     

    Use what you have just learned to whip up some of these delicious grenadine cocktails.
     

    Mai Tai Cocktail
     

    Ingredients
     

     2 parts dark rum
     

     2 parts white rum
     

     1 part curaçao
     

     1 part grenadine
     

     2 parts pineapple juice
     

     dash orgeat syrup
     

     1 part lime juice
     

    Directions: Shake all ingredients together well. Strain into highball glass over ice cubes. Garnish with pineapple spear on rim and paper umbrella.
     

    Tequila Sunrise Cocktail
     

    Ingredients
     

     2 shots white tequila
     

     glass orange juice
     

     1 shot grenadine
     

    Directions:
     

    Pour tequila into chilled highball glass filled with ice cubes. Fill up with orange juice stir and pour grenadine on top, although it should sink to the bottom creating a beautiful sunrise effect.
     

    HAWIIAN PUNCH Cocktail
     

     Ingredients
     

     0.25 oz amaretto
     

     0.5 oz southern comfort
     

     0.5 oz vodka
     

     1 splash grenadine
     

     1 splash lemon lime soda
     

     1 splash orange juice
     

    Directions: Pour all ingredients over ice, shake and strain into a large glass. Serve with large slices of lemon, lime and orange.
     

    Daiquiri Cocktail
     

     Ingredients
     

     1 part grenadine
     

     2 parts lemon juice
     

     4 parts white rum
     

    Directions Mix one part grenadine with 2 parts lemon juice and 4 parts white rum then pour over ice in a cocktail glass. Add whichever fruit you like blended with ice to make the popular classic cocktail.
     

     Posted by Peter Cutforth