SEMI

Question 1

Because of to much water they make this alternative drinking liquid

Answer 1

beer

Question 2

Come up with alternative drinking liquid particularly derived from?

Answer 2

fermented cereal grains

Question 3

Ale is crated which is today’s

Answer 3

beer

Question 4

Sumerians produce more ale that led to he establishment of the forerunner of today’s bar

Answer 4

The Tavern

Question 5

were places serving beverage particularly “ale” and places for social gatherings

Answer 5

Tavern

Question 6

Tavern derive from a latin word

Answer 6

Taberna

Question 7

tavern derive from a greek word

Answer 7

Taverna

Question 8

in this century the word tavern and evolved to

Answer 8

19, public house or pubs

Question 9

in this century the majority of bartenders were house owners and females innkeepers who brewed and produces their own liqour

Answer 9

15

Question 10

isthe practice of preparing and serving drinks in establishments such as bars, nightclubs, restaurants, and hotels.

Answer 10

Bartending

Question 11

is the practice ofbartenders entertaining guests, clientele or audiences with themanipulationofbartools

Answer 11

Flair bartending

Question 12

is a person who formulates and serves alcoholic or soft drinkbeveragesbehind thebar, usually in a licensedestablishmentas well as inrestaurantsandnightclubs, but also occasionally at private parties

Answer 12

bartender

Question 13

A bartenderalso known as

Answer 13

barkeep or barmaid or a mixologist

Question 14

Preparing budget for bar
Recruiting and training of new staffs
Forecasting volume of sales
Supervising of alcohol services as well as movement of bottles
Purchasing bar equipment’s and tools
Maintaining quality of services
Preparing sales report

Answer 14

Bar Manager

Question 15

in overall bar operation, planning, organizing and executing tasks in accordance with company policies and standards. To supervise bar staff and ensure that quality product and high standards service is provided.

Answer 15

Assistant Bar Manager

Question 16

Supervise bartenders
Preparing roaster and day off for the staff
Maintaining stock level in the bar
Taking closing and opening stock
Maintain empty bottle record
Provide training and briefing to bar staffs

Answer 16

Head Bartender

Question 17

Wipe and polish the bar top and dispensing equipment’s.
Dust the furniture and position chairs, ash tray and tables correctly.
Display all bottles with front label facing out.
Prepare sufficient fresh fruits, juice, dairy products, canned fruits and juice and all sundry items. E.g. syrups, sugar, toothpick, swizzle sticks, straw, salt etc.
Prepare cocktails and mock tails as per the order.
Receiving cash from guest and prepare bill

Answer 17

Bartender

Question 18

Perform mise-en-place for beverage service
Recording beverage order on BOT ( beverage order ticket) and collecting them from bar
Serving alcoholic & non-alcoholic beverages to the guest as per the order
Referring any complaints to the head bartender

Answer 18

Bar waiter/ waitress

Question 19

is a trained and knowledgeable wine professional, normally working in fine restaurants who specializes in all aspects of wine service as well as wine and food pairing.
may also be responsible for the development of wine lists, and books and for the delivery of wine service and training for the other restaurant staff.

Answer 19

A sommelieror wine steward

Question 20

The Front Bar Receptionist is responsible forcreating a welcoming and positive experience for every guest that comes through the door.
They are responsible for maintaining a positive environment and exceed standards in guest services, phone etiquette and product and service recommendations

Answer 20

Bar Receptionist

Question 21

a bartender’s helper who keeps the bar supplied (as with glasses and ice) and performs related duties (such as peeling fruit and carrying off waste)

Answer 21

Bar Boy

Question 22

For bartenders being curious is one of the most powerful tools of all times. It allows bartenders to find newer ways of doing everyday things as well as new things to do everyday
It also open up room for experimentation and excellence

Answer 22

Curiosity

Question 23

Bartenders are expected to always be present, physically and mentally. But they are also expected to be omnipresent.
Great bartenders don’t just focus on the orders they have at hand, but also on what is happening around the area. They also look out for potentials mishaps for inconveniences to come as well as think for solutions.
When face with challenges, a bartender is expected to be quick on their feet to take prompt action which is only possible through the presence of mind.

Answer 23

Presence of Mind

Question 24

The days and night bartenders work are long, dark and full of terrors, while a bartenders might think they are ready for any challenges that may come their way, every day will present something new that wasn’t accounted for. On the days like these, there is only one virtue a bartender is expected to hold close the patience.

Answer 24

Patience

Question 25

integral to a bartenders practice. While the bar is overflowing with orders and requests, a bartender should persevere to deliver their best drink ever through every drink they deliver that will be achieved only through an unwavering focus on their work.

Answer 25

Discipline and Focus

Question 26

is a way of life of a bartenders. Being organized is essential on a day to day basis.
When making drinks during peak hours, a bartender’s worst nightmare is not finding their usual spirit or even the simple syrup in its designated space. It always help to delegate a place for every elements and ingredients at the bar so the team can work efficiently and produce great result

Answer 26

Organization

Question 27

A bartender is a performer and story teller. Every drink they make tells a story. Bartender should exude confidence about their skill and presence.
Confidence is not always verbal, it can also be expressed through little things like finishing touches, quick recommendations and making drinks memorable

Answer 27

Confidence

Question 28

Communicating in costumers is very important. Bartenders spend the whole day in taking order and customizations from their costumer which are followed by praises or complaints.

Answer 28

Communication

Question 29

is given in the industry and trade that bartenders participate in. things and trends change every hour and good bartenders excel at keeping up. A bartenders should be ready to outperform in ay situation

Answer 29

Flexibility

Question 30

A bartender is expected to have memorized every drink ever. It is also important to remember renowned drinks, brands and ingredients to meet all requirements

Answer 30

Memory

Question 31

In case of emergencies retain composure. The bartender is the last person expected to panic in case of any occurrence from any arguments.

Answer 31

Composure