ABC BARTENDING CORRECT STUDYS ANSWERS
AND QUESTIONS SET A+
✔✔Always use a ___________ even if its a twist off - ✔✔bottle opener
✔✔Get a _____________ bartenidng kit so you don't have to clean it - ✔✔stainless
steel
✔✔Setting up the Bar (steps)
(DNTK) - ✔✔1. Check accuracy of money and count down drawers
2. Check all straws, bar naps, and dry goods
3. Make sour mix and check all juices
4. Cut your fruit for the day
5. Make sure ice bin is filled
6. Dust all bottles on your back bar, which are on display
7. Make sure all utensils and necessary equipment is ready to be used for the day
8. Unlock back bar, liquor cabinets, refrigerator, and storage space
✔✔Closing down the Bar (steps)
(DNTK) - ✔✔1. Restock your beer supply in the cooler
2. Straighten all bar stools in the bar area
3. Place washed glassware away
4. Empty all sinks and wipe them down
5. Clean garnish trays and add soda to the fruit
6. Wipe out and dry speed rack
7. Refrigerate mixes from speed rack
8. Wash and wipe down the bar, counter & railing
9. Wash and rinse all mixing equipment
10. Wash all dirty glasses
11. Sweep and mop if necessary
✔✔*Types of Juices or Mixers (in speed rack or own section) - ✔✔1. Sour Mix
(YELLOW TOP)
2. Pineapple (GREEN TOP)
, 3. Grapefruit (cans/depends)
4. Orange Juice (ORANGE)
5. Cranberry Juice (RED)
6. Cream (HALF+HALF)
✔✔Other 2 Ingredients near bartender station - ✔✔1. Grenadine (Cherry flavored juice)
2. Lime juice
✔✔Sour Mix
(DNTK) - ✔✔-Make before each shift
-Mix 1/2 Lemon Juice and 1/2 Water in 1/2 Gallon Container
-Add 8 Cups of sugar and stir until its dissolved
✔✔Pina Colada Mix
(DNTK) - ✔✔- 1/2 Pineapple Juice
-1/2 Cream of Coconut (Coco Lopez)
✔✔Bloody Mary Mix
(DNTK) - ✔✔-(1/2 gallon)
-46 oz can of tomato juice
-7 drops of tobasco sauce
-7-count of worceshire
-1 tsp of celery salt
-1 tsp of pepper
✔✔Jigger Equivalents for free pour - ✔✔- 1/2 oz= count of 3
- 1 oz = count of 6
- 1.5 oz = count of 9
- 2 oz = count of 12
✔✔*4 SERVING Methods - ✔✔-Served up (chilled+strain)
-On the rocks (poured over ice)
-Straight up/neat up (bottle -> glass)
- Drop (shot in rocks glass) (DNTK)
✔✔Served Up - ✔✔Chilled and Strained
✔✔On the Rocks - ✔✔Poured over Ice
✔✔Straight Up/Neat - ✔✔Straight from bottle to glass
✔✔Drop - ✔✔Shot glass in rocks glass
✔✔*4 MIXING methods - ✔✔-Stirred
AND QUESTIONS SET A+
✔✔Always use a ___________ even if its a twist off - ✔✔bottle opener
✔✔Get a _____________ bartenidng kit so you don't have to clean it - ✔✔stainless
steel
✔✔Setting up the Bar (steps)
(DNTK) - ✔✔1. Check accuracy of money and count down drawers
2. Check all straws, bar naps, and dry goods
3. Make sour mix and check all juices
4. Cut your fruit for the day
5. Make sure ice bin is filled
6. Dust all bottles on your back bar, which are on display
7. Make sure all utensils and necessary equipment is ready to be used for the day
8. Unlock back bar, liquor cabinets, refrigerator, and storage space
✔✔Closing down the Bar (steps)
(DNTK) - ✔✔1. Restock your beer supply in the cooler
2. Straighten all bar stools in the bar area
3. Place washed glassware away
4. Empty all sinks and wipe them down
5. Clean garnish trays and add soda to the fruit
6. Wipe out and dry speed rack
7. Refrigerate mixes from speed rack
8. Wash and wipe down the bar, counter & railing
9. Wash and rinse all mixing equipment
10. Wash all dirty glasses
11. Sweep and mop if necessary
✔✔*Types of Juices or Mixers (in speed rack or own section) - ✔✔1. Sour Mix
(YELLOW TOP)
2. Pineapple (GREEN TOP)
, 3. Grapefruit (cans/depends)
4. Orange Juice (ORANGE)
5. Cranberry Juice (RED)
6. Cream (HALF+HALF)
✔✔Other 2 Ingredients near bartender station - ✔✔1. Grenadine (Cherry flavored juice)
2. Lime juice
✔✔Sour Mix
(DNTK) - ✔✔-Make before each shift
-Mix 1/2 Lemon Juice and 1/2 Water in 1/2 Gallon Container
-Add 8 Cups of sugar and stir until its dissolved
✔✔Pina Colada Mix
(DNTK) - ✔✔- 1/2 Pineapple Juice
-1/2 Cream of Coconut (Coco Lopez)
✔✔Bloody Mary Mix
(DNTK) - ✔✔-(1/2 gallon)
-46 oz can of tomato juice
-7 drops of tobasco sauce
-7-count of worceshire
-1 tsp of celery salt
-1 tsp of pepper
✔✔Jigger Equivalents for free pour - ✔✔- 1/2 oz= count of 3
- 1 oz = count of 6
- 1.5 oz = count of 9
- 2 oz = count of 12
✔✔*4 SERVING Methods - ✔✔-Served up (chilled+strain)
-On the rocks (poured over ice)
-Straight up/neat up (bottle -> glass)
- Drop (shot in rocks glass) (DNTK)
✔✔Served Up - ✔✔Chilled and Strained
✔✔On the Rocks - ✔✔Poured over Ice
✔✔Straight Up/Neat - ✔✔Straight from bottle to glass
✔✔Drop - ✔✔Shot glass in rocks glass
✔✔*4 MIXING methods - ✔✔-Stirred
