COLUMBIA BARTENDING AGENCY
QUESTIONS & ANSWERS(RATED A+)
Definition of the Dram Shop Act - ANSWER"Any person who shall be injured in
person, property, means of support, or otherwise by any intoxicated person, or by
reason of the intoxication of said person, whether resulting in his death or not, shall
have a right of action against any person who shall, by unlawfully assisting in
procuring liquor for such intoxication person, have caused or contributed to such
intoxication: and in any such action such person shall have a right to recover actual
and exemplary damages.
Definition of Blood Alcohol Content (BAC) - ANSWERThe amount of alcohol in the
bloodstream, measured as a percentage
BAC and Effects of 2 drinks per hour - ANSWER0.05, release of inhibitions
BAC and Effects of 3 drinks per hour - ANSWER0.08, DWI legal limit in NY State
BAC and Effects of 4 drinks per hour - ANSWER0.10, loss of coordination,
staggering, slurring
BAC and Effects of 8 drinks per hour - ANSWER0.20, loss of emotional control
BAC and Effects of 12 drinks per hour - ANSWER0.30, "Walking Blackout", loss of
conciousness
BAC and Effects of 14 drinks per hour - ANSWER0.35, coma, minimum lethal level
BAC and Effects of 16+ drinks per hour - ANSWER0.40+, death
Six main factors affecting BAC - ANSWER- size (musculature, not physical size)
- rate of consumption
- strength of drink (carbonated drinks can increase BAC by forcing alcohol into the
bloodstream)
- food (eating BEFORE intoxication is helpful, eating AFTER intoxication does
nothing)
- gender (women tend to have less muscle mass and less of a digestive enzyme that
metabolizes alcohol)
- drug use
Characteristics of bourbon - ANSWERa type of American whiskey that must be
made with at least 51% corn mash
Characteristics of triple sec - ANSWERan orange-flavoured liqueur
Definition of the speed rack - ANSWERcontains the wells or house brands of alcohol
that are used when a customer does not indicate a brand preference; the most
,commonly used alcohols, ordered from light to dark, and always kept in the same
order; the CBA rack is vodka, gin, rum, tequila, triple sec, whisk(e)y, bourbon
Two minor factors affecting BAC - ANSWER- race (an enzyme in the liver of people
of Asian descent is less active, making metabolizing alcohol more difficult)
- age (very young and very old people tend to be more susceptible to alcohol)
J.I.R.C. - ANSWER- Judgment (driving under the influence, trying to buy everyone a
drink)
- Inhibitions (increased talkativeness, uncharacteristic behaviour)
- Reactions (slurred speech, forgetting someone's name)
- Coordination (dropping things, spilling drinks)
Steps to cut someone off - ANSWER1 - say no
2 - suggest a non-alcoholic beverage or food
3 - suggest drinking water before drinking more alcohol
4 - say you will be fired if you serve them
5 - have a bouncer to escort them out of the bar
Definition of a standard drink - ANSWER14 grams (or 0.5 fluid ounces) of pure
alcohol; equivalent to 12 oz of beer, 5 oz of wine, and 1.5 oz of hard liquor
Definition of ABV - ANSWERalcohol by volume; the amount of the liquor that is
comprised of alcohol, expressed as a percentage
Definition of proof - ANSWERtwice the ABV, expressed as a number
Definition of spirit (or hard liquor) - ANSWERany distilled liquor that does not contain
added sugar and has more than 20% ABV
Characteristics of vodka - ANSWER- colourless
- odourless and tasteless (in theory, low-quality ones smell of rubbing alcohol due to
impurities)
Characteristics of gin - ANSWER- colourless
- bitter and floral smell from juniper berries
- dry taste
Characteristics of rum - ANSWER- sweet taste and smell
- distilled from fermented byproducts of sugarcane processing, usually molasses
- can be aged
- white or light rum is colourless and un-aged or only slightly aged
- dark rum brown and more aromatic due to a longer aging process
Characteristics of cachaça - ANSWER- distilled from fermented sugarcane juice
- similar to rum but has a smoother finish
- common in Brazil
Characteristics of tequila - ANSWER- sweet and spicy taste
- made from blue agave
, - blanco or plata tequila is un-aged or aged less than 2 months in steel barrels
- joven or oro tequila is aged for a couple months in neutral oak barrels
- reposado tequila is aged just less than one year in oak barrels, giving it a smoother
finish
- añejo tequila is aged for more than one year in small oak barrels, giving a smooth
and complex finish
Characteristics of whisk(e)y - ANSWER- brown in colour
- aged
- warming taste ranging from sweet to smokey
- scotch is made from malted barley and whole grains in Scotland, aged for a
minimum of 3 years in oak casks, with only caramel colour and water added; single
malt comes from only one distillery and was produced with only malted barley,
whereas blended is made from several single malts and includes other grains
- american varies significantly across regions, but must be aged at least briefly in
charred new oak barrels unless listed as blended
- irish is made in Ireland, aged for a minimum of 3 years in oak casks, made with
both malted and unmalted barleys; smoother than most scotches
- canadian is made in Canada, aged for a minimum of 3 years; generally the lightest
due to its being produced with a base whisky and a flavouring whisky
Definition of a jigger - ANSWERsmall device used for measuring liquids, usually with
1.5 oz and 0.75 oz cups on opposite sides
Rate at which free pouring pours liquid - ANSWERabout 1 oz per second ("one-one-
thou-sand")
How to free pour - ANSWER1 - hold the bottle firmly by the neck
2 - smoothly and completely invert the bottle to pour
3 - quickly bring the bottle back down and turn it toward yourself
Purposes of garnishes - ANSWER- visual accompaniment
- extra flavour
- aroma
Rules of thumb for garnishing - ANSWER- red drinks takes green garnishes
- blue drink take yellow garnishes
- tonic takes lime
- seltzer (or soda) takes lemon
How to cut fruit for garnish - ANSWER1 - cut off both ends of the fruit
2 - stand the fruit on end and cut it in half from top to bottom
3 - cut down the middle of each half without piercing the rind
4 - place the fruit flesh-side down and cut small wedges
How to sink - ANSWER1 - fill a spoon with grenadine or other heavy syrup
2 - place the spoon on the inside edge of the glass and tilt slightly
3 - rotate the glass, allowing the grenadine to pour down the sides of the glass
Characteristics of highballs - ANSWER- made with 1-2 different liquors (1.5 oz total)
QUESTIONS & ANSWERS(RATED A+)
Definition of the Dram Shop Act - ANSWER"Any person who shall be injured in
person, property, means of support, or otherwise by any intoxicated person, or by
reason of the intoxication of said person, whether resulting in his death or not, shall
have a right of action against any person who shall, by unlawfully assisting in
procuring liquor for such intoxication person, have caused or contributed to such
intoxication: and in any such action such person shall have a right to recover actual
and exemplary damages.
Definition of Blood Alcohol Content (BAC) - ANSWERThe amount of alcohol in the
bloodstream, measured as a percentage
BAC and Effects of 2 drinks per hour - ANSWER0.05, release of inhibitions
BAC and Effects of 3 drinks per hour - ANSWER0.08, DWI legal limit in NY State
BAC and Effects of 4 drinks per hour - ANSWER0.10, loss of coordination,
staggering, slurring
BAC and Effects of 8 drinks per hour - ANSWER0.20, loss of emotional control
BAC and Effects of 12 drinks per hour - ANSWER0.30, "Walking Blackout", loss of
conciousness
BAC and Effects of 14 drinks per hour - ANSWER0.35, coma, minimum lethal level
BAC and Effects of 16+ drinks per hour - ANSWER0.40+, death
Six main factors affecting BAC - ANSWER- size (musculature, not physical size)
- rate of consumption
- strength of drink (carbonated drinks can increase BAC by forcing alcohol into the
bloodstream)
- food (eating BEFORE intoxication is helpful, eating AFTER intoxication does
nothing)
- gender (women tend to have less muscle mass and less of a digestive enzyme that
metabolizes alcohol)
- drug use
Characteristics of bourbon - ANSWERa type of American whiskey that must be
made with at least 51% corn mash
Characteristics of triple sec - ANSWERan orange-flavoured liqueur
Definition of the speed rack - ANSWERcontains the wells or house brands of alcohol
that are used when a customer does not indicate a brand preference; the most
,commonly used alcohols, ordered from light to dark, and always kept in the same
order; the CBA rack is vodka, gin, rum, tequila, triple sec, whisk(e)y, bourbon
Two minor factors affecting BAC - ANSWER- race (an enzyme in the liver of people
of Asian descent is less active, making metabolizing alcohol more difficult)
- age (very young and very old people tend to be more susceptible to alcohol)
J.I.R.C. - ANSWER- Judgment (driving under the influence, trying to buy everyone a
drink)
- Inhibitions (increased talkativeness, uncharacteristic behaviour)
- Reactions (slurred speech, forgetting someone's name)
- Coordination (dropping things, spilling drinks)
Steps to cut someone off - ANSWER1 - say no
2 - suggest a non-alcoholic beverage or food
3 - suggest drinking water before drinking more alcohol
4 - say you will be fired if you serve them
5 - have a bouncer to escort them out of the bar
Definition of a standard drink - ANSWER14 grams (or 0.5 fluid ounces) of pure
alcohol; equivalent to 12 oz of beer, 5 oz of wine, and 1.5 oz of hard liquor
Definition of ABV - ANSWERalcohol by volume; the amount of the liquor that is
comprised of alcohol, expressed as a percentage
Definition of proof - ANSWERtwice the ABV, expressed as a number
Definition of spirit (or hard liquor) - ANSWERany distilled liquor that does not contain
added sugar and has more than 20% ABV
Characteristics of vodka - ANSWER- colourless
- odourless and tasteless (in theory, low-quality ones smell of rubbing alcohol due to
impurities)
Characteristics of gin - ANSWER- colourless
- bitter and floral smell from juniper berries
- dry taste
Characteristics of rum - ANSWER- sweet taste and smell
- distilled from fermented byproducts of sugarcane processing, usually molasses
- can be aged
- white or light rum is colourless and un-aged or only slightly aged
- dark rum brown and more aromatic due to a longer aging process
Characteristics of cachaça - ANSWER- distilled from fermented sugarcane juice
- similar to rum but has a smoother finish
- common in Brazil
Characteristics of tequila - ANSWER- sweet and spicy taste
- made from blue agave
, - blanco or plata tequila is un-aged or aged less than 2 months in steel barrels
- joven or oro tequila is aged for a couple months in neutral oak barrels
- reposado tequila is aged just less than one year in oak barrels, giving it a smoother
finish
- añejo tequila is aged for more than one year in small oak barrels, giving a smooth
and complex finish
Characteristics of whisk(e)y - ANSWER- brown in colour
- aged
- warming taste ranging from sweet to smokey
- scotch is made from malted barley and whole grains in Scotland, aged for a
minimum of 3 years in oak casks, with only caramel colour and water added; single
malt comes from only one distillery and was produced with only malted barley,
whereas blended is made from several single malts and includes other grains
- american varies significantly across regions, but must be aged at least briefly in
charred new oak barrels unless listed as blended
- irish is made in Ireland, aged for a minimum of 3 years in oak casks, made with
both malted and unmalted barleys; smoother than most scotches
- canadian is made in Canada, aged for a minimum of 3 years; generally the lightest
due to its being produced with a base whisky and a flavouring whisky
Definition of a jigger - ANSWERsmall device used for measuring liquids, usually with
1.5 oz and 0.75 oz cups on opposite sides
Rate at which free pouring pours liquid - ANSWERabout 1 oz per second ("one-one-
thou-sand")
How to free pour - ANSWER1 - hold the bottle firmly by the neck
2 - smoothly and completely invert the bottle to pour
3 - quickly bring the bottle back down and turn it toward yourself
Purposes of garnishes - ANSWER- visual accompaniment
- extra flavour
- aroma
Rules of thumb for garnishing - ANSWER- red drinks takes green garnishes
- blue drink take yellow garnishes
- tonic takes lime
- seltzer (or soda) takes lemon
How to cut fruit for garnish - ANSWER1 - cut off both ends of the fruit
2 - stand the fruit on end and cut it in half from top to bottom
3 - cut down the middle of each half without piercing the rind
4 - place the fruit flesh-side down and cut small wedges
How to sink - ANSWER1 - fill a spoon with grenadine or other heavy syrup
2 - place the spoon on the inside edge of the glass and tilt slightly
3 - rotate the glass, allowing the grenadine to pour down the sides of the glass
Characteristics of highballs - ANSWER- made with 1-2 different liquors (1.5 oz total)
