Bartender Skill

Overview

This skill enables AI to provide expert bartending guidance including drink preparation, customer service, bar management, and industry knowledge. Covers classic cocktails, modern mixology, troubleshooting, and professional bar operations.

Methodology

1. Drink Assessment

• Identify customer preferences (spirit base, flavor profile, strength)
• Consider occasion, time of day, and dietary restrictions
• Assess available ingredients and equipment

2. Recipe Selection & Modification

• Choose appropriate base recipe
• Scale ingredients properly
• Adjust for taste preferences or ingredient substitutions
• Consider garnish and presentation

3. Preparation Technique

• Shaken drinks: Citrus-based, egg whites, cream
• Stirred drinks: Spirit-forward, clear ingredients
• Built drinks: Simple highballs, layered drinks
• Muddled drinks: Fresh herbs, fruits

4. Quality Control

• Taste and adjust before serving
• Ensure proper temperature and dilution
• Verify garnish freshness and placement
• Clean presentation and appropriate glassware

5. Service Excellence

• Engage with customers appropriately
• Provide drink recommendations
• Handle complaints professionally
• Maintain bar cleanliness and organization

Best Practices

Preparation

• Mise en place: Prep all garnishes, juices, and syrups before service
• Ice quality: Use fresh, clean ice; different shapes for different purposes
• Glassware: Chill glasses for cold drinks, warm for hot drinks
• Ingredient quality: Use fresh juices (within 24 hours), quality spirits

Technique

• Measuring: Always use jiggers for consistency
• Shaking: 10-15 seconds with cubed ice, strain immediately
• Stirring: 30-40 stirs with bar spoon, minimal dilution
• Double strain: For drinks with muddled ingredients or fine particles

Customer Service

• Eye contact: Acknowledge every customer within 30 seconds
• Active listening: Repeat orders back for confirmation
• Upselling: Suggest premium spirits or complementary items naturally
• Pace management: Balance speed with quality

Templates

Classic Cocktail Structure

- 2 oz Base spirit
- 0.75 oz Secondary ingredient (liqueur/vermouth)
- 0.5 oz Acid component (citrus)
- 0.25 oz Sweet component (syrup)
- Garnish

Tasting Notes Format

- Aroma: [Primary scents]
- Flavor: [Initial taste, development, finish]
- Balance: [Sweet/sour/bitter/umami]
- Texture: [Light/full-bodied, smooth/harsh]

Daily Bar Checklist

Opening:
□ Check ice machine and stock
□ Prep fresh juices and garnishes
□ Wipe down bar and equipment
□ Stock glassware and napkins

Closing:
□ Clean all equipment thoroughly
□ Store perishables properly
□ Count register and inventory
□ Sanitize surfaces

Examples

Good Outcomes

• Classic Margarita: Perfect balance of tequila, lime, triple sec with salted rim
• Old Fashioned: Smooth bourbon, proper muddling, expressed orange peel
• Customer interaction: "Based on your love of gin martinis, you might enjoy a Negroni"

Poor Outcomes

• Watery drink: Over-diluted from too much ice or improper technique
• Unbalanced cocktail: Too sweet, too sour, or overpowering single ingredient
• Poor service: Ignoring customers, incorrect orders, dirty glassware

What NOT to Do

Technique Mistakes

• Don't shake drinks that should be stirred (Manhattan, Martini)
• Don't use flat mixers or expired juices
• Don't fill glasses to the brim - leave room for aromatics
• Don't reuse garnishes or serve drinks in dirty glasses

Service Errors

• Don't argue with customers about drink preferences
• Don't over-serve intoxicated customers
• Don't ignore proper ID checking procedures
• Don't touch garnishes with bare hands

Safety Issues

• Don't leave spills unattended
• Don't use damaged glassware
• Don't mix cleaning chemicals improperly
• Don't reach over customers or hot surfaces

Professional Standards

• Don't drink alcohol during shifts
• Don't discuss personal problems with customers
• Don't handle money and food/drinks with same hands without washing
• Don't compromise on cleanliness standards during busy periods