It is important that you are able to keep customer coming back, and beer is the third most popular drink overall (after water and tea), so it is important you serve it correctly and not flat. Watch these two videos to learn the correct pouring technique and see it in action!
See correct pouring in action at oktoberfest 2010!
To be able to pour beer in a bar, apply for a responsible service of alcohol online course today, it’s quick and easy!
There comes a time in every bartender’s career when you will have to cut a patron off because they have had too much to drink, and knowing when to ‘cut someone off’ is one of the things that the Responsible Service of Alcohol teaches you. You will have many reasons for doing this; first they can become a danger to themselves or others if allowed to leave while intoxicated. They can also become disruptive or belligerent and make other customers at the bar or you uncomfortable. The smartest thing you can do is to draw the line before they become too drunk to manage or function.
You will notice changes in the persons behavior that will clue you in to how intoxicated they are becoming. Responsible Service of Alcohol trains you to listen for slurring in their speech when they order drinks or as they are talking to friends. Watch for glassy, unfocused eyes, and for uncoordinated walking, slumping, or any other movement that seems off balance. Pay attention to how they are interacting with others, if you are aware, you can avoid unnecessary fights. Another helpful service that will assist with your responsible service of alcohol is hiring RSA security for your next party or event. When you cut a patron off, there are several steps you can take. First begin early on, start serving them less liquor if they are drinking mixed drinks.
Take longer to serve them between drinks, it will force them to drink slower and consume less. The Responsible Service of Alcohol training teaches you that, if they start showing signs of intoxication like the ones listed above, tell them that you no longer feel comfortable serving them. Explain that you feel they are becoming to drunk and you are concerned about their safety. Do not let them argue with you or try to persuade you that they are still sober. You are the bartender and you know best; trust your gut. Even if they aren’t feeling the alcohol at the moment, it could hit in five to ten minutes.
Do not let anyone leave the bar if you feel they are incapable of driving home safely. By completing a Responsible Service of Alcohol training, you will know when to enlist in the help of a bouncer, or the person’s friends. Serve the patron water and allow them to sit with you until you feel they can safely leave, and follow you’re establishments guidelines on how to manage these patrons, so that they get home safely and do leave you liable for any accidents or issues.
Every once in awhile, you may find yourself turning away a customer because they come into your bar already intoxicated. Remember you are not obligated to serve any person that you feel is already drunk. In most places allowing a person who has too much to drink to leave, can cause you or the bar to be liable for any accidents that can ensue.
To complete your responsible service of alcohol course in Queensland, you need to do the QLD RSA Course. This is available online
Free drinks and responsible service of alcohol can be a tricky thing. Do you have a favorite customer? The one that warms the same seat every night or so. Maybe they give tips, or maybe they buy really expensive drinks. What do you do if they ask or imply that they should get a free drink? First, and foremost, you should always acquaint yourself with house policy. Some establishments are more lenient than others about some issues. But a good rule of thumb is that there is no such thing as a free drink! A “free” drink will always cost someone, something. Whether it is an extra shot in a mixed drink, or a purposely forgotten drink on a tab, giving any customer a freebie is never a good idea. Some bars have house tabs just for this purpose, but they should be used cautiously. Extra pours always find their way back to management, usually, by way of the recipient’s bragging. When it comes down to it, if the owner has not agreed to it, then every drop of over-pour is stealing. Don’t forget that a little extra goes a long way. When someone is used to a certain amount of alcohol, they usually don’t stop, until their wallet tells them to. By this point, that “little extra” has gotten them far more drunk than they realise. This is very irresponsible service of alcohol. 10g of alcohol is considered 1 standard drink. So if the wine is 10% alcohol then 100ml is a standard drink if it is 20% alcohol 50ml is standard and 5% alcohol 200ml is standard. All bottled drinks are required to have how many standard drink are in them on the label. eg a beer may say 1.5 standard drinks on it. However for spirits on average 1 nip or 30ml is a standard drink. If someone is counting their drinks and thinks they have had 2 when it is actually 3 or 4 they may end up driving and being over the limit. How would you feel if they lost their license and it was your fault.
Sometimes a drink on the house is called for. Usually there has been a mistake on the bartenders part, or a customer has helped the establishment in some way, like cleaning up a broken glass, or stopping a fight when security was unable to get to it or they didn’t notice the build up, until too late. Make it clear, from the get go, that you will not be manipulated into giving out freebies. Some customers will be upset or irritated, but it is likely that these customers are just trying their luck. The most important thing for you and the your establishment to to make sure you engage in Responsible Service Of Alcohol
Most people know about the antioxidant packed power of pomegranates. There is even a widespread trend of pomegranate flavored everything going on. From gum to tea, people are demanding this flavor. Don’t let a sale slip right through your fingers by not having a tantalizing pomegranate recipe on hand. Once a customer sees or smells these delicious concoctions, you will almost certainly have a nightly run on them, until the trend is taken over by the next big thing, that is.
Pomegranate Martini
Ingredients
1 oz. Smirnoff Pomegranate Vodka (or plain vodka)
½ oz Grande Marnier or triple sec
½ oz Pom Pomegranate juice twist of lemon, orange, or lime
1oz well vodka ¼ c. pomegranate seeds
Before hand, preferably the night before soak the seeds in the vodka, covered and refrigerated. Prep martini glass by rimming with citrus wedge of your choice (orange is best). In a tall shaker, add 1 scoop of ice, Smirnoff, Grande Marnier, and Pom. Shake and strain beverage into martini glass and add a spoonful of seeds, finish with twist garnish. WARN customer that there are seeds in the bottom of the glass!!!!!
Pomegranate Punch Shot
Ingredients
½ oz Smirnoff Pomegranate Vodka
½ oz triple sec splash of Grenadine
This is to be served room temp in a shot glass, or chilled, shaken and served in shooter or rocks glass.
For information on Responsible Service Of Alcohol
[http://www.youtube.com/watch?v=52wyHATgHyE]
[http://www.youtube.com/watch?v=zXt9cNUQacw]
[http://www.youtube.com/watch?v=VFKjifPWtiM]