Serving White Wine In Restaurants | Hotels | Bar

Serving White Wine- General standards to remember while serving white wine: White wine must be always served chilled at 10 to 12 degrees °C.  Always serve white wine in a bucket, stand, wine opener, and a wine napkin.  The host should taste the wine before serving another guest, The Server should pour 30ml for tasting.  Always ladies to be served first and then Wine to be poured evenly for all guests.  All glassware must be clean and free of dirt, chips, and watermarks.  Refill all guest's glass as soon as it is below 10% of the glass.  When a second bottle of the same White wine is to be served, ask guests if fresh glasses are needed for everyone.
Serving White Wine to guests General standards to remember while serving white wine: White Wine Service Procedures: 1 – Presentation ...
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7 Types Of Cheese / Category Of Cheese – Hotels | Resorts

Cheese is one of the most versatile and beloved foods in the world. There are hundreds of different types of cheese, each with its own unique taste, texture, and aroma. But all cheeses can be categorized into a few different categories based on how they are made and what ingredients are used. One of the most basic ways to categorize cheese is by its texture. Soft cheeses like brie and camembert have a creamy, spreadable texture, while hard cheeses like cheddar and parmesan are firm and crumbly. Semi-soft cheeses like gouda and havarti fall somewhere in between. Another way to categorize cheese is by its flavor. Some cheeses are mild and creamy, while others are sharp and tangy. Blue cheeses like gorgonzola and roquefort have a distinct, pungent flavor, while fresh cheeses like ricotta and mozzarella have a mild, milky taste. Cheeses can also be categorized by how they are made. Some cheeses are made from cow's milk, while others are made from goat's milk or sheep's milk. Some cheeses are aged for months or even years, while others are fresh and meant to be eaten right away. No matter how you categorize them, there's no denying that cheese is a delicious and important part of many cuisines around the world. So next time you're enjoying a cheese plate or topping a pizza with your favorite variety, take a moment to appreciate the rich history and diverse range of cheeses that exist.
Types of Cheese / Category of Cheese – Hotels | Resorts Cheese is one of the most versatile and beloved ...
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12 Tips For Double Blender Using And Cleaning In BAR | Hotels | Restaurants

Using and cleaning a double blender efficiently is crucial in a bar setting to ensure smooth operations and maintain hygiene. Here are some tips for using and cleaning a double blender: Tips for Using a Double Blender: Separate Blenders for Different Purposes: If you have a double blender, designate one for alcoholic beverages and the other for non-alcoholic drinks. This helps prevent flavor transfer and ensures a consistent taste. Pre-Chill Blender Jars: For frozen drinks, pre-chill the blender jars in the freezer. This helps create a colder environment, resulting in better consistency for frozen cocktails. Prep Ingredients Before Blending: Have all your ingredients measured and prepared before starting to blend. This ensures a smoother and more efficient blending process. Use Enough Ice: Ensure that you use an adequate amount of ice for frozen drinks. This helps achieve the desired texture and prevents the blender from overheating. Avoid Overfilling: Do not overfill the blender jars. Leave enough space for the ingredients to move freely and blend evenly. Secure Lids Properly: Before blending, ensure that the lids are securely placed on the blender jars. This prevents spills and accidents during the blending process. Pulse Before Continuous Blending: Use the pulse function initially to break down larger ice chunks. Once the ingredients are partially blended, switch to continuous blending for a smoother texture. Clean Between Different Drinks: If making different drinks consecutively, clean the blender jars between batches to avoid flavor contamination. Tips for Cleaning a Double Blender: Safety First: Before cleaning, unplug the blender to ensure safety. This prevents accidental starts while handling the blades. Disassemble Components: Disassemble the blender components, including the jar, lid, and blade assembly. Check if your blender's design allows for easy disassembly. Rinse Immediately: Rinse the blender jar and components with warm water immediately after use. This helps prevent ingredients from drying and sticking, making the cleaning process easier. Use a Soft Brush: For hard-to-reach areas and around the blades, use a soft brush to dislodge any residue. Be cautious to avoid injury. Soak in Warm, Soapy Water: For thorough cleaning, soak the blender jar and components in warm, soapy water. This helps loosen any stubborn residue. Avoid Submerging Motor Base: Do not submerge the motor base or electrical components in water. Instead, wipe it down with a damp cloth. Run a Soapy Blend: Occasionally, blend warm, soapy water to clean the blades and internal components. Be sure to rinse thoroughly afterward. Air Dry Completely: Allow all components to air dry completely before reassembling the blender. This helps prevent the growth of mold and bacteria. By following these tips, you can ensure that your double blender remains efficient and clean for preparing a variety of delicious drinks in a bar setting.
Double Blender Using and cleaning in BAR If you’re running a bar, chances are you’re going to need to use ...
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Types Of Garnish And Garnish Preparations For BAR | Bartender | Beverages

Garnishes are an essential part of any cocktail, not only do they add an aesthetic appeal to the drink, but they can also enhance the flavor profile of the cocktail. There are several types of garnishes that bartenders can use to make their drinks stand out. One of the most popular types of garnish is citrus. Lemon, lime, and orange are commonly used to add a zesty and refreshing flavor to cocktails. Citrus fruits can be sliced, wedged, or peeled to create different types of garnishes, depending on the drink. Another type of garnish that is gaining popularity is fresh herbs. Mint, basil, and rosemary are commonly used to add a fragrant aroma and a fresh taste to cocktails. The herbs can be muddled, slapped, or used as a simple sprig to add a pop of color and flavor to the drink. For those looking to add a bit of heat to their cocktail, spicy garnishes are a great option. Jalapeño, habanero, and chili peppers are commonly used to add a spicy kick to cocktails. They can be sliced, muddled, or used as a garnish to add a bit of heat to the drink. Finally, there are several other types of garnishes that bartenders can use to add flair to their drinks, including fruit, vegetables, and even candy. Bartenders should experiment with different types of garnishes to find the perfect combination for their cocktails. With a little creativity, the possibilities are endless.
Different Types of Beverage Garnish and their preparation Garnishes are an essential part of any cocktail, not only do they ...
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BAR – List of Small Tools and Equipment’s Used in Hotel BAR

When it comes to running a successful hotel bar, having the right tools and equipment is essential. While the specific items may vary depending on the size and style of the establishment, there are a few key items that are commonly used in most hotel bars. One of the most important tools in any hotel bar is a cocktail shaker. This versatile tool is used to mix and blend a wide variety of drinks, from classic cocktails to modern creations. Other important tools include jiggers, which help bartenders measure out precise amounts of liquor, and mixing spoons, which are used to stir and blend ingredients. In addition to these basic tools, many hotel bars also make use of specialized equipment such as blenders, juicers, and ice crushers. These tools help bartenders create a wide range of drinks, including frozen cocktails, fresh juices, and crushed ice drinks. Overall, having the right tools and equipment is essential for any hotel bar looking to create a memorable and enjoyable experience for its customers. By investing in high-quality tools and regularly maintaining them, hotel bars can ensure that they are always ready to create delicious and refreshing drinks for their guests.
List of Small Tools and Equipment Used in Hotel BAR When it comes to running a successful hotel bar, having ...
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Bar Waiter / Bar Waitress / Cocktail Server – Duties And Responsibility

As a bar waiter, bar waitress or cocktail server, there are several key duties and responsibilities that you will be expected to carry out. Firstly, you will be responsible for greeting customers and making them feel welcome in the bar area. This will involve taking their orders and serving drinks in a friendly and efficient manner.
Job Description, Duties, Interview Questions and Salary for Bar Waiter / Bar Waitress As a bar waiter, bar waitress or ...
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Bartender / Barman – Job Description

A bartender, also known as a barman, is a professional who serves alcoholic beverages and non-alcoholic beverages in a bar, tavern, pub, or other establishment that serves drinks. The job description of a bartender involves a range of duties and responsibilities that revolve around providing excellent customer service and ensuring that patrons have an enjoyable experience.
Job Description, Duties, Interview Questions and Salary for Barman or Bartender Position: A bartender, also known as a barman, is ...
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Bin Card Form Sample For Hotels | Restaurants

BAR Bin Card Format For Restaurants and hotels
Bin Card Format Used in Bars and Restaurants Bin cards, which are sometimes referred to as inventory cards or stock ...
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Beverage Product Request Log Sample – Hotels | Restaurants

beverage-product-request
Beverage Product Request Log Sample – Hotels | Restaurants The Beverage Product Request Log which is sometimes referred to as ...
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SOP – Restaurant – How To Take Beverage Order?

SOP - Restaurant - How To Take Beverage Order?
How To Setup Restaurant Table – Glassware and Tabletop Items? Purpose of the Restaurant Table Setup SOP: Correct order-taking is ...
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