Everything You Need to Know to be a Working Bartender
John C. Burton's updated reference for bar personnel is a basic source of information covering everything a professional bartender does, how he or she does it, and why. The scope of the book is encyclopedic, providing a ready reference to meet the needs of all bar personnel.
Everything from basic bar equipment (including basic work station setups and glassware) to job descriptions and essential product knowledge is addressed in clear, precise prose written by a professional bartender with more than 50 years of experience, for those who desire to be a professional bartender.
Nearly 300 recipes are also provided, highlighting the most popular drinks a working bartender is likely to be asked to make. Finally, to complete a bartender's education, there is a glossary, a look at professional organizations and a list of recommended books for further reading and collecting.
About the author
John C. Burton is a bar management consultant based in northern California. He is the owner/manager of the Santa Rosa Bartender's School and the author of both Bartending Basics and Pour Man's Friend: A Guide and Reference for Bar Personnel as well as an advocate for Responsible Beverage Service.
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Book Summary/Table of Contents
- Work Stations
- Small Barware/Glassware
- Pouring Alcohol and Automatic Liquor System
- Soda and Mixers
- Draft Beer System
- Carbon Dioxide (CO2)
- Mixes and Flavorings
- Alcohol Brand Selection
- Public Health and Safety
- Job Descriptions
- Cocktail Server Responsibility
- Computing Pour Cost
- Wine Service
- Types of Apéritifs
- Types of Beer
- Distilled Spirits