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---
title: 'Beer 2'
---
Beer is an un-distilled spirit. In basics, it is fermented barley water. Beer is low in alcohol content of between 3.5- 5 degree Proof. The raw material is made of barley, hops, and water. Any cereal containing starch can be used such as maize, rice, corn or wheat. However, they are not very helpful to the yeast in breaking down the sugar. Hence, the popularity of barley. The hop imparts bitterness and fine froth to the beer. The three main stages of making beer are brewing, which takes from 10-12 hours, where crushed malts mixed with water at a given temperature. The solution we get from the brewing is called “wort”. The wort is cooled at 60F in a refrigerator. The next stage is fermentation (10-12 days) when Brewer’s yeast, special yeast which reproduces at a fast rate is added. This yeast splits the sugar in the malt to alcohol and CO2. The third stage is maturing where beer is stored in a cask for 3-4 months. “isinglass”, a product got from the bladder of sturgeon fish is now added to clarify it. Beer is filtered to give it brilliance (color) and bottled.
# Process of making beer
Barely + hops → roasting → crushing → wort (crushed malt is mixed with water) → fermentation (yeast + sugar + heat + oxygen) → alcohol → fining (cleaning) → carbonation → bottling.
# Types of beer:
* **Lager** is a German word meaning ‘store’. The beer after fermentation is stored in refrigerated casks for 6 months. The yeast used for fermentation is introduced at the bottom of the tanks.
* **Pilsner** Lager is a beer stored in the limestone caves of Pilsen, a town in Czechoslovakia.
* **Porter** a beer which has a heavy malt flavor as it is roasted well has a mild hop flavor and is heavier.
* **Ale** is a made for any ordinary mild beer.
* **Stout** is a rich beer very bitter in taste & dark in color. It also has a very high iron content e.g. Guinness, produced in Ireland
* **Draft** beer is fresh and is not bottled, distributed in kegs (20- 50 liter). The infusion of CO2 takes place at the point of dispensing through a CO2 cylinder. Thereafter it is dispensed through a draft beer tap. It has a shelf life of 36 hours after the keg is opened
# How to Serve Beer:
Beer should be served cold with a fine collar of froth on it. The froth comes from CO2. Grease is enemy of beer. Hence, care must be taken to wash beer mugs carefully or the froth is killed. Beer is an all-season drink but is especially savored in summer as it is a thirst quencher. Its low alcohol content makes it an ideal drink for people of all ages.
## Beer brands: Bottled and Canned
| Sol | Lager | Mexico | Served with lime |
| Corona | Lager | Mexico | Served with lime |
| Strongbow | Cider | England | 5.3% |
| Theakston | Bitter | England | 3.8% |
| Foster | Lager | Australia | 4.9% |
| Budweiser | Lager | USA | 5.0% |
| Heineken | Lager | Holland | 5.0% |
| Amstel | Lager | Holland | 5.0% |
| Amstel Lite | Lager | Holland | 3.5% |
| Kilkenny | Stout | Ireland | 5.3% |
| San Miguel | Lager | Philippines | ??% |
# Draft Beer Brands:
* Miller Draft
* Heineken
* Carlsberg
* Fosters
* Guinness
* Strongbow
* Amstel
* John Smiths
# Production of Beer:
[mermaid]
graph TD;
Barley-->Hops;
Hops-->Roasting;
Roasting-->Crushing;
Crushing-->Wort["Wort (crushed malt mixed in water)"];
Wort-->Fermentation["Fermentation (yeast + sugar + heat + oxygen)"];
Fermentation-->Alcohol;
Alcohol-->Fining["Fining (cleaning)"];
Fining-->Carbonation;
Carbonation-->Bottling;
[/mermaid]

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---
title: 'Better Service = Better Tips'
---
Getting tips appeals to the kid in all of us. They make good nights that much better and bad nights much more tolerable. When you reach the point where you no longer appreciate getting tipped, it’s time to get out from behind the bar.
On any given shift, some bartenders will get tipped better than others. In most cases, the essential difference is attitude. So what do they know about getting tipped well that the rest of us don’t? Here’s the short list.
# 1. WARM SMILE AND FRIENDLY ATTITUDE
Gracious hospitality is the cornerstone of our business. Hospitality makes people feel welcome and at home. A genuine smile and friendly attitude are essential to giving people the impression that you’re glad they came.
# 2. ACKNOWLEDGING CUSTOMERS BY NAME
People appreciate being referred to by their name. Not only that, but the process by which you learn a person’s name is through friendly conversation. Once you talk with a person and learn his or her name, an invaluable connection has been formed between you and your guest.
3. ACCOMMODATING THE NEEDS OF ALL GUESTS — Conventional wisdom suggests that you should never say ‘no’ to a customer. Within reason, all requests should be fulfilled, regardless of the degree of hassle. People appreciate being catered to; it’s at the heart of gracious hospitality.
4. LOOKING YOUR BEST — Your appearance affects the impression you make on the clientele. It also speaks volumes about your degree of professionalism. Looking your best and dressing for success are important aspects of your job and making great tips.
5. PRODUCT KNOWLEDGE AND MENU FAMILIARIZATION — You should be able to accurately answer any guest query regarding the menu or a specific product. Long searches looking for someone else to provide information diminish your standing with guests.
6. IMPROVING YOUR SALES ABILITIES — Timely suggestions and appropriate recommendations enhance a guest’s overall experience. They also boost your ticket averages, the very amount upon which your gratuity is calculated.
7. COMMUNICATE EFFECTIVELY — Using vague and imprecise language often leads to miscommunication and guests’ expectations going unfulfilled. This also applies to handling guests’ complaints, most of which can be assuaged with effective listening skills.
8. ANTICIPATING GUESTS NEEDS — Service excellence can be defined as anticipating a guest’s need well before they realize the needs themselves. Refilling water glasses, replenishing bread baskets, and supplying condiments without being asked illustrate anticipation of guest’s needs.
9. STRESS-FREE SERVICE — Sure it’s busy and you’re in the weeds, but it’s not the guests’ responsibility to accurately perceive your plight. People seem to be most demanding when you can emotionally least afford it, but transferring that stress onto your guests does them a disservice and dampens their evening.
10. COOPERATING FULLY WITH FELLOW EMPLOYEES — Proving timely assistance to a fellow employee improves the positive working environment and leads to a higher standard of service. Cooperation and teamwork will inevitably bail you out in a time of need. As you know, the better the service, the better the tip.