Mastering Pouring Techniques in Bartending | Diageo Bar Academy (2024)

FAQs

What is the 50 rule in bartending? ›

What's the 50% rule in bartending? The proper time to serve customers the next co*cktail is once they've consumed 50% of their drink.

"We focus on the fundamentals of training. Everything from why you shake, when you muddle, to the practicalities of the job, and what we call the five 'P's of world class service: pride, passion, preparation, professionalism and presentation.

Customers Always Want Your Attention

Despite dealing with multiple drink orders, it's a fact you can't escape – customers always seem to want your attention at the very same moment! This is one of the biggest challenges you'll face as a bartender.

Some people wonder how many drinks a bartender needs to learn to make when they learn this profession. The International Bartenders Association (IBA) has an official list of 77 drinks. Those drinks are seen as the true drink selection that can be requested at a bar.

To simplify things, most bartenders use the 4 second count where each count equals half an ounce poured. This still, however, varies with the bartender counting speed, degree of the bottle tilt and the actual pourer used. Question: How do the above times relate to what constitutes a shot or serve of alcohol?

Dry” means less of the dry vermouth. “ Extra dry” usually means just a quick glass rinse with vermouth, but I've heard people order by saying, “introduce the bottle of vermouth to the vodka from across the bar, and leave it on the shelf” (that is, no vermouth in the glass)...

The term POS in "bar POS" stands for point of sale, which refers to the physical place where sales take place in the bar in relation to how much bars make. In the past, a point of sale system would be a cash register, sometimes with a printer or scanner.

There are three rules to Bartending. Don't talk about politics, don't talk about sports, and don't talk about religion. Back in my previous life as a bartender, before I traveled around the world and then landed in real estate, these three rules were golden.

Bartenders have reported that they make the highest money when they work in resorts, hotels, restaurants, and breweries/distilleries/wineries.

Personality: A good bartender is friendly, personable, and able to engage with customers in a genuine and engaging manner. They should be able to read people and understand what they need to create a memorable experience.

What is the highest paying bartending job? ›

A “dirty dump” in bartending refers to the technique of transferring the entire contents of a co*cktail shaker into a serving glass, without the use of a strainer. This method includes all the ice, as well as any muddled fruits, herbs, and other solid ingredients used in the co*cktail's preparation.

For a 4 hour party with 50 guests, you will need approximately 200 drinks: 80 beers, 72 glasses of wine (15 bottles) and enough for 48 individual co*cktails (amounts will depend upon what type of co*cktail you serve). If you aren't serving wine, plan on 120 co*cktails.