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pages/12.training-materials/organizing-the-drink-order/docs.md

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+---
+title: 'Organizing the Drink Order'
+---
+
+As a Service Bartender, you are a sales builder and a teacher. A teacher in the Service Bar must be a positive team player and constructive with feedback. Through patient guidance, a superior Service Bartender can increase waiter’s knowledge regarding liquor, beer, wine, pricing, presentation and salesmanship techniques.
+
+#### The Service Bartender is responsible for:
+* Preparing drinks quickly as ordered.
+* Coordinating drink chits or tickets with corresponding orders.
+* Ringing drinks correctly.
+* Adding toppings from the soda gun.
+* Garnishing drinks
+* Ensuring quick delivery of drinks within 3 minutes of placing the order.
+
+#### Organizing the Drink Order
+Drinks are prepared in a specific order to maximize your efficiency.
+
+**Working drinks** (drinks that can be started without a glass, i.e. a mixer drink) are prepared first:
+1. Ice Cream and Cappuccino Drinks
+2. Frozen Drinks
+3. Mixed Drinks
+4. Up Drinks
+5. Bottled Beer, Wine and Water
+
+**Non-working drinks** are prepared next:
+6. Juice, Highballs, Goblet and Rock Drinks
+7. Wine by the glass
+8. Coffee and hot Drinks
+9. Draft Beer
+
+Hard Liquors are prepared in order from dark to light in color:
+1. Bourbon
+2. Scotch
+3. Gin
+4. Vodka
+5. Rum
+6. Tequila
+
+#### Setting up Glassware
+Place the glassware for your convenience:
+* Two drinks with the same liquor are set up with rims touching, back to back, so that liquor can be poured in one motion.
+* Glassware for working drinks is placed close to the area where the drink is poured.
+