Chapter 5: the Guest Service of Beverages

Chapter 5: The Guest Service of Beverages

Terminology

·  Aperitif: Alcohol served before a meal.

·  Call: A high-quality alcohol referred to by its specific brand name instead of type.

·  Cocktail: Any combination of alcohols; also known as a mixed drink.

·  Cordial: Any flavored, sweetened alcohol. Also known as “liqueur.”

·  Corkage fee: A fee charged to open or uncork and serve bottles brought in by the customers. Note that this is legal in only a few states.

·  Decanting: Separating sediments from the wine.

·  Digestif: Alcohol served after a meal.

·  Neat: Alcohol at room temperature without ice.

·  On the rocks: A drink with ice.

·  Premium: The highest and most expensive brands of alcohol, above call. Also known as top shelf.

·  Proof: The amount of alcohol in a beverage. Twice the percentage of alcohol.

·  Speed rack: An assortment of the bottles of alcohol most commonly poured. The rack is strategically placed in the most accessible area within easy reach of the bartender. Typically in a certain order, or light to dark, but varies: vodka, gin, rum, tequila, triple sec, whiskey.

·  Straight up: An alcoholic beverage that is chilled, then strained to remove the ice. Also known as “up.”

·  Tall: Served in a highball or Collins glass, usually with a larger amount of mixer.

·  Twist: Served with a twist of a lemon or lime peel and rind.

·  Varietal: A wine referred to by the type or variety of grape used to make it.

·  Well: The lowest-quality alcohol of a type on the premises. Usually in the speed rack. Also known as a pour.