Characteristic of

good Waiter and

Waitress

A: Q : What is a Waiter and Waitress ?

A man whose job is to serve customers
at their tables in a restaurant and hotel.

Attributes of good
Waiter and Waitress

1) Personal
Hygiene and
Appearance
o Keep your nails clean and tidily
cut.
o Wear nice looking shoes, not
tennis shoes, and keep them
tightly tied. Never wear
sandals.
o Refrain from wearing perfume
or cologne as some guests
may have allergies to these
scents. Similarly, try not to
smoke before work or during
your break, as it can leave an
obnoxious smell.
o Keep jewelry and makeup
subtle and unobtrusive.

2) Know the Menu Thoroughly

o Become familiar with every
option for every order. If a
customer orders a sandwich,
you should know which breads
are available, which sides
come with the sandwich, and
how to phrase these questions
clearly.
o Know which dishes contain
meat, dairy, and common
allergens, such as peanuts. Be
ready to suggest similar
alternatives for customers who
cannot eat those ingredients.
o Familiarize yourself with the
daily specials before each
work shift.
o Study the menu on your own
time if necessary to avoid
mistakes and slow orders.

3)

Suggest additional purchases

o Know which liquors are
expensive and high
quality. Suggest their use
when a customer requests
a mixed drink.
o Always ask if the table
would like an appetizer.
o Never be pushy or
deceptive. Present the
option to the customer
politely, and don't try to
pass off an upgrade as
though it were free.

4)

Multitask

o You'll have a much easier shift if

you can accomplish three tasks
in one trip to the kitchen and
back. Take empty dishes from
tables whenever you're on your
way to the kitchen. Fill up a tray
when several tables want
condiments, drinks, or similar
items instead of carrying them
out one by one.
o Unless you are an experienced
waitress who can confidently
remember every task, write your
orders down immediately and
make additional notes if you
need to remember to do
something in five or ten minutes.

5)Manage your time well

o Pass on your knowledge of
waiting times to the customer. If
someone orders a well done
steak, let them know it will take
longer. If a soup just ran out and
the cook needs to make a new
one, let the customer know how
long that will take and suggest
an alternative.
o Keep track of how long its
been since you checked on
each table, and become
familiar with how long each
meal takes to cook. Plan to
visit each table after
they've finished each
course. Move briskly

Check the food before bringing

6)
it to the customer
o If an order has been
messed up, let the kitchen
and the customers know.
Apologize for the additional
delay and, if allowed in your
restaurant, try to give them
a discounted meal or
something extra to make up
for it.
o Especially when there
are special requests
involved, you can save
everyone a lot of
headache by making
sure the order is correct

Anticipate common requests

7)
o Extra silverware,
condiment packets, and
napkins can be kept in
your apron pocket if you
have one.
o Most customers want
ketchup with their
burger. Kids
frequently drop their
silverware. Once you
get to know which
requests are popular
with which meals and
customers, bring
them to the table in
advance. This saves
both you and the

8)

Don't let a bad tip ruin your shift

o Some people never tip
appropriately regardless
of service. Others may
not be able to afford the
tip, or may be visiting
from a country where
tipping is not common
practice.
o Never complain to a
table about a bad tip,
no matter how great
your service was. Not
only could you get
yourself fired but it
sets you up as the
complaining type and

9)

Never sit around doing nothing

o If your current tables do
not require attention,
look at the other
customers as well.
Some of them may be
trying to flag down a
waitress for a small
request that you can fill
without stepping on the
toes of their wait staff.
o If you have no
customers to take
care of, clean!
There's always work
to be done in a
restaurant. Show

B: Knowledge of Using Tray

Q : How to use a Tray ?
Easy but need practice, lets start !!!

UNIT II
TYPES OF
SERVICES

A : What is Service ?
The action of helping or doing work for
someone.
a. Good Service
b. Bad
Service

B: Basic Principles of Food &

Beverage
FOODServices
SERVICE
BEVERAGE SERVICE
When food is served by the waiter at
the table from a platter onto a guest
plate, the service is done from the left.

- All beverages are

served from the
right.

When food is pre-plated the service to

the guest is usually done from the
right, though modern convention
permits service from the left also.
Soups are served from the right unless
it is poured by a waiter from a large
tureen into a soup cup in which case it
is done from the left of the guest.
NOTE:
1. Ladies are always served first and the remaining guests
clockwise. Soiled plates should always be cleared from the table
from the right.
2. Emptycrockery and fresh cutlery are always served from the
right. Never reach across a Customer. Hence, when a guest is
present at the table, all items and equipment on the right of
guest must be placed from the right and that on the left from the

1. English Service: Often

referred to as the "Host

Service" because the host
plays an active role in the
service.
Food is brought on platters
by the waiter and is shown
to the host for approval.
The waiter then places the
platters on the tables.
The host either portions
the food into the guest
plates directly or portions
the food and allows the
waiter to serve.
For replenishment of guest
food the waiter may then
take the dishes around for
guests to help themselves

2.

French
Services: It is a
very personalized
service.
Food is brought
from the
kitchen in
dishes and
salvers, which
are placed
directly on the
table.
The plates are
kept near the
dish and the

3. Silver Service: The

table is set for hors

d'oeuvres, soup, main
courses and sweet dish in
sterling silverware.
The food is portioned into
silver platters at the
kitchen itself which are
placed at the sideboard
with burners or hot plates
to keep the food warm in
the restaurant.
Plates are placed before
the guest.
The waiter then picks the
platter from the hot plate
and presents the dish to
the host for approval.
He serves each guest
using a service spoon and
fork.

4. American Service:

the food is served into

the guest's plate in the
kitchen itself and
brought to the guest.
The portion is
predetermined by the
kitchen and the
accompaniments
served with the dish
balance the entire
presentation in terms of
nutrition and color.
commonly used in a
coffee shop where
service is required to be
fast.

5. Cafeteria Service: This

service exists normally in
industrial canteens, colleges,
hospitals or hotel cafeterias.
To facilitate quick service,
the menu is fixed and is
displayed on large boards.
The guest may have to buy
coupons in advance,
present them to the
counter waiter who then
serves the desired item.
Sometimes food is
displayed behind the
counter and the guests
may indicate their choice
to the counter attendant.
The food is served preplated and the cutlery is
handed directly to the
guest. Guests may then sit
at tables and chairs
provided by the
establishment.

6. Counter Service:
(Snack-bar Service)
Tall stools are placed
along a counter so
that the guest may
eat the food at the
counter itself.
In better
establishments, the
covers are laid out
on the counter itself.
Food is either
displayed behind
the counter for the
guests to choose
from, or is listed on
a menu card or
common black
board.

Grill Room
Service:

Meats are
grilled in front
of the guest.
meats may be
displayed
behind a glass
partition or
well decorated
counter so that
the guest can
select his
exact cut of
meat.
food comes
pre-plated.

Room Service: It
implies serving of
food and beverage
in guest rooms of
hotels.
Small orders are
served in trays.
Major means are
taken to the room
on trolleys.
The guest places
his order with the
room service
order taker.
The waiter
receives the order
and transmits the
same to the
kitchen.
the guest can
telephone Room
Service for the
clearance as and

Buffet Service:
1. A self-service where
food is displayed on
tables. The guest takes
his plate from a stack
at the end of each table
or requests the waiter
behind the buffet table
to serve him.
2. For sit-down buffet
service, tables are laid
with crockery and
cutlery as in a
restaurant.
. The guest may serve
himself at the buffet
table and return to eat
at the guest table laid
out.
. The waiter may serve a
few courses like the
appetizer and soup at
the table.

Russian Service:
An elaborate silver
service much on
the lines of French
service
Display and
presentation are a
major part of this
service.
The principle
involved is to have
whole joints,
poultry, game and
fish elaborately
dressed and
garnished,
presented to
guests and carved
and portioned by

Gueridon Service:
Dish comes partially
prepared from the
kitchen to be
completed in the
restaurant by the
waiter or, when a
complete meal is
cooked at the tableside in the
restaurant.
The cooking is done
on a gueridon trolley
which is a mobile
trolley with a gas
cylinder and burners.
The waiter plays a
prominent part, as he
is required to fillet,
carve, flamb and
prepare the food with

Greetin
g;

Escorti
ng

Present
the
Menu

Taking
the
order

Repeat
the
order

Sequence of Service
1) Greeting;
note; reservation, cover, smoking area, special request
2) Escorting;
note; check comfort and unfold the napkin
3) Present the Menu
note; up selling or suggestive selling
4) Taking the order
note; drink first before food
5) Repeat the order
note; mention time and change the cover according to the customer
order
6) Serving Drink
note; from right hand side and mention about drink
7) Serving Bread & Butter ( Fine Dinning )
note; no bread & butter if they order Myanmar or Chinese dishes
8) Serving Food ( Appetizer > Soup > Main Course > Dessert >
Tea or Coffee )
note; serve course by course and clear plate and cover according to
the course
9) Check Customers satisfaction
note; some more drink or food

11) Presenting the bills

note; check correct bill or not
12) Thank the guest/s
note; invite to visit again

Type of Hotels

Business Hotels: - These hotels are the largest group of hotel types and
they primarily cater to business travellers and usually located in downtown
or business districts . Although Business hotels primarily serves business
travellers , many tour groups, individual tourists and small conference
groups find these hotels attractive. Guest amenities at business hotels
may include complimentary newspapers, morning coffee, free local
telephone calls , Break fast etc.
Airport Hotels: - These type of hotels typically target business clientele,
airline passengers with overnight travel layovers or cancelled flights and
airline crews or staff. Some hotels might give free transport between hotel
and airport . Some Ariport hotels also charges the guest by hour instead of
normal daily night charges.
Suite Hotels: - These kind of hotels are the latest trend and the fastest
growing segments in the hotel industry . Such hotels have a living room
and a separate bedroom. Professionals such as accountants, lawyers,
business men and executives find suite hotels particularly attractive as
they can work and also entertain in an area besides the bedroom.
Extended Stay Hotels: - Extended stay hotels is somewhat similar to the
suite hotels , but usually offers kitchen amenities in the room . These kind
of hotels are for longstayers who wants to stay more than a week and does
not want to spend on hotel facilities.

Serviced Apartments: - Serviced Apartment / Residential hotels provide

long-term or permanent accommodation for Guest. Usually guest makes a
lease agreement with the hotel for minimum of one month up to a year.
Rooms generally include living room , bedroom, kitchen , private balcony ,
washing machines , kitchen utensils etc. Unlike normal hotels Serviced
apartment only provide weekly one housekeeping service.
Resort Hotels: - Resort hotels are usually located in the mountains, on an
island , or in some other exotic locations away from city's . These hotels have
recreational facilities , scenery , golf , tennis , sailing , skiing and swimming .
Resort hotels provide enjoyable and memorable guest experiences that
encourage guest to repeat to the resort.
Bed and Breakfast / Homestays :- These are houses with rooms converted
into overnight facilities , this can size up to 1 to 10 guest rooms . They are
also known as 'Home Stay's'. The owner of the B&B usually stay on the
premises and is responsible for serving breakfast to guest .
Timeshare / Vacation Rentals: - Another new type or segment of the
hospitality industry is the timeshare hotels. These are sometimes referred to
as " Vacation-interval" hotels . Timeshare hotels are where the guests who
purchase the ownership of accommodations for a specific period.These
owners may also have the unit rented out by the management company that
operates the hotel.
Casino Hotels :- Hotels with gambling facilities are called Casino Hotels
.Although the food and beverage operations in casino is luxurious their
functions is secondary to and supportive of casino operations.
Conference and Convention Centres: - These type of hotels focus on

Star rating for Hotels

Five Star
These are hotels that offer only the highest level of accommodations and
services. The properties offer a high degree of personal service. Although
most five star hotels are large properties, sometimes the small independent
(non-chain) property offers an elegant intimacy that can not be achieved in
the larger setting. The hotel locations can vary from the very exclusive
locations of a suburban area, to the heart of downtown. The hotel lobbies are
sumptuous, the rooms complete with stylish furnishing and quality linens.
The amenities often include: VCRs, CD stereos, garden tubs or Jacuzzis, inroom video library, heated pools and more. The hotels feature up to three
restaurants all with exquisite menus. Room service is usually available 24
hours a day. Fitness Centers and valet and/or garage parking are typically
available.
Four
StarA concierge is also available to assist you.
Mostly large, formal hotels with smart reception areas, front desk service and
bellhop service. The hotels are most often located near other hotels of the
same caliber and are usually found near shopping, dining and other major
attractions. The level of service is well above average and the rooms are well
lit and well furnished. Restaurant dining is usually available and may include
more than one choice. Some properties will offer continental breakfast and/or
happy hour delicacies. Room service is usually available during most hours.
Valet parking and/or garage service is also usually available. Concierge
services, fitness centers and one or more pools are often provided.

Three Star
Typically these hotels offer more spacious accommodations that include well
appointed rooms and decorated lobbies. Bellhop service is usually not
available. They are often located near major expressways or business areas,
convenient to shopping and moderate to high priced attractions. The hotels
usually feature medium-sized restaurants that typically offer service
breakfast through dinner. Room service availability may vary. Valet parking,
fitness
centers and pools are often provided.
Two Star
Typically smaller hotels managed by the proprietor. The hotel is often 2 - 4
stories high and usually has a more personal atmosphere. Its usually located
near affordable attractions, major intersections and convenient to public
transportation. Furnishings and facilities are clean but basic. Most will not
have a restaurant on site but are usually within walking distance to some
good
low-priced dining. Public access, past certain hours, may be restricted.
One Star
Usually denotes independent and name brand hotel chains with a
reputation for offering consistent quality amenities. The hotel is usually
small to medium-sized and conveniently located to moderately priced
attractions. The facilities typically include telephones and TVs in the
bedroom. Some hotels offer limited restaurant service; however, room
service and bellhop service is usually not provided.

Type of Restaurants

Full-Service Restaurants
Full-service restaurants encapsulate the time-honored tradition of going out
to eat. These restaurants invite guests to be seated at tables while servers
take their full order and serve food and drink. Full-service restaurants are
typically either fine dining establishments or casual eateries. In addition to
the kitchen staff they almost always employ hosts, servers and bartenders.
Two standard types of full-service operations include fine dining and casual
dining restaurants, discussed below.
Fine Dining
Fine dining restaurants top the ladder when it comes to service and quality.
They usually gain perceived value with unique and beautiful dcor,
renowned chefs and special dishes. Listed below are some of the features,
challenges and advantages of running a fine dining restaurant:
Casual Dining
Another type of full service eatery is casual dining restaurants. They are
typically more affordable and often geared toward families. Casual
dining restaurants offer full table service but the dcor, food and service
are usually less remarkable than a fine dining establishment. The list
below discusses some particulars of casual dining restaurants.

Fast-Casual Restaurants
Fast-casual is relatively modern terminology for a restaurant that falls
between full-service and quick-service. Also called quick-casual or limitedservice, these types of restaurants are typically distinguished by service
type and food quality. Fast-casual restaurants are often perceived to offer
better quality food and a more upscale dining area than quick-service
restaurants, but with less expensive menu items than full-service
restaurants.
Quick-Service Restaurants
Quick-service is the term for restaurants that capitalize on speed of
service and convenience. Fast-food restaurants often fall under the
umbrella of quick-service restaurants, but not all quick-service places
serve fast-food. Quick-service restaurants are characterized by simple
dcor, inexpensive food items and speedy service

Knowledge of Food

SEAFOOD

Cooking Method

MENU
Q : What is Menu ?

A : a list of dishes available in a

restaurant

Type of Menu
1. Plat Du Jour ; Dish of the day or Today Special
2. Carte Du Jour ; Card of the day of Menu of the day which prepared
only for that day.
3. Table dhte ; Menu of the day with 5 or 6 courses offered and the
prices fixed as one set.
4. A La Carte ; Popular menu for many commercial restaurant , dishes
list with different prices and can order what customer likes.
5. Buffet ; food and drink counter where people serve themselves

Breakfast Knowledge
Breakfast Services:
There are basically two types of breakfast offered in hotels and restaurants.
The Continental Breakfast and the English Breakfast. The Continental
Breakfast originated in Europe. It is a light meal as the Europeans normally
have a heavy mid-day meal. The English breakfast is heavy and is a major
meal of the day.
A traditional English breakfast runs into six or seven courses.
Continental
Breakfast
Consists of bread rolls or toast with jam, honey, or marmalade and rounded
off with tea or coffee. Better hotels may serve brioches and croissants. The
cover layout consists of
(a) A side plate and a side knife
(b) A butter dish and a butter knife on a quarter plate
(c) A tea cup and saucer with a teaspoon
(d) A sugar pot with tongs
(e) A bread boat or toast rack
(f) Serviette
(g) Jam, marmalade and honey pots
Note: There are variations to the Continental Breakfast. Cafe com- plate
refers to Continental Breakfast with coffee (or tea) while cafe simple refers to

Continental Breakfast

English Breakfast:
Is more elaborate and offers a choice of juices (or fresh or stewed
fruits), cereals, fish course, choice of eggs, meat course, toast with
jam, marmalade or honey, and finally, tea or coffee. The cover consists
of :
(a) A side plate and a side knife
(b) A butter dish and a butter knife on a quarter plate
(c) A tea cup and saucer with a teaspoon
(d) A sugar pot (a tongs, if there are sugar cubes)
(e) A cruet set
(/) A fish knife and fish fork
(g) Dinner knife and fork
(h) Jam, marmalade and honey
(i) Dessert spoon and fork
(j) Serviette

Typical English breakfast Menu:

Chilled fruit juices : Orange, pineapple. tomato, grapefruit.
Stewed fruit : Prunes, pears, apples, figs.
Cereals: Porridge, cornflakes.
Fish: Grilled herring, fried sole.
Eggs: Poached, boiled, scrambled, fried, omelets
Meat: Sausages, bacon, salami, kidney, breakfast steak.
Breads: Toast, rolls, brioche, croissant, bread sucks.
Preserves: Jam, marmalade, honey.
Beverage: Tea, coffee, hot chocolate.
Eggs can be served with: grilled tomatoes, sauted mushrooms,
baked beans, fried potatoes.

English Breakfast:

Table Set up for Breakfast

Lunch and Dinner Set up

Napkin Folding

Beverage knowledge
Q ; What does mean BEVERAGE ?

a drink of any
type

Types of Beverages
Your body can tell you its time to drink, but it cant tell you what to
drink. Thats up to you. Thats why its important to learn how different
beverages fit into your lifestyle.
While all beverages hydrate, some also provide important nutrients
your body needs. Some relax you. Some energize you. Some simply
satisfy your natural taste for sweetness with calories or without.
Some help you perform your best. And some can even help you
manage health concerns. Any beverage can be part of a weightmaintenance diet. For many people who enjoy sweetened coffee drinks,
soft drinks and other beverages with calories, this requires using good
judgment when it comes to how much (portion size) and how often
these beverages are consumed. Fortunately for those who watch their
weight, there is also a wide variety of low-calorie thirst-quenching
beverages, including waters, teas, coffee, and diet soft drinks.
Learn more about the types of beverages
WATER to help you incorporate a
variety of beverages into your diet while balancing hydration, nutrition
Bottled
Water:
and lifestyle
needs.
The U.S. Food and Drug Administration (FDA) describes bottled water as
water that is intended for human consumption and that is sealed in
bottles or other containers with no added ingredients, except that it
may contain a safe and suitable antimicrobial agent. Fluoride may also
be added within the limits set by the FDA.

Spring Water: Water that comes from an underground formation from

which water flows naturally to the surface of the earth. Spring water must
be collected only at the spring or through a borehole tapping the
underground formation feeding the spring.Purified Water:
Water that has been processed using methods such as distillation,
deionization, reverse osmosis or other suitable processes to meet the
criteria for purified water.
Mineral Water:
Water containing no less than 250 parts per million (ppm) total dissolved
solids. Mineral water is distinguished from other types of bottled water by
Tap Water:
its constant level and relative proportions of mineral and trace elements
Water that comes directly from a community water utility to your faucet
at the point it emerges directly from the source.
or tap.
Sparkling Bottled Water:
Water that after treatment, and possible replacement with carbon
dioxide, contains the same amount of carbon dioxide that it had when
initially
emerging from the source. Sparkling bottled waters may also be
Tonic Water:
flavored,
using
natural
or artificial
flavors.
Carbonated
water
flavored
with quinine
and a sweetener like sugar,
high fructose corn syrup or low-calorie sweetener. Quinine, from the
bark of the cinchona tree, is used as the base flavor in most bitters.

Milk and Dairy-based Beverages;

Milk is available in many varieties, including whole milk, 2% milk, 1% milk,
skim milk, flavored, powered, lactose-free, evaporated, condensed, and
buttermilk.Milk is an excellent source of calcium and good source of other
essential nutrients, including vitamin D, potassium, vitamin B12,
riboflavin, phosphorus and protein.An 8-ounce glass of milk contains 300
mg of calcium, or about one-third of the daily recommended calcium
intake for adults under the age of 50. In the U.S., cows milk is uniformly
fortified with vitamin D to a level of 25% of the Daily Value per 8-ounce
serving. The fat content of milk significantly affects its caloric level. In the
U.S., whole milk provides about 144 calories and 8-9 grams of fat per 8ounce serving. The same size serving of 2% milk contains about half as
much
(about 5 grams) and 120 calories per 8-ounce serving. Skim milk
100%fat
Juice;
isThe
virtually
fat-free
and contains
aboutAmericans
88 calories
per 8-ounce
Dietary
Guidelines
recommend
consume
nine serving.
servings
(about 4.5 cups) of fruits and vegetables a day. Fruit and vegetable juices
can count toward your intake, as long as the majority of fruit and
vegetable servings come from whole foods.Most 100% juices are a natural
source of potassium, folate and antioxidants, including vitamin C and betacarotene. Many fruit and vegetable juices are also a source of
phytochemicals, substances found in plants that may have healthprotective effects. And, because juices are derived from fruit, they
naturally contain fructose, a simple sugar found in fruit that provides
carbohydrates and calories (energy).Juices are available in many varieties

Juice Drinks;
Juice drinks contain fruit juice, but at levels less than 100%. Some contain
50% fruit juice or more, while others contain 5% or less. Manufacturers are
required to label the percent of real fruit juice in the product.
The nutrient content of juice drinks depends on how much 100% juice is used
in the product and on whether any nutrients are added. In the U.S., the
nutrition facts panel on juice drink packages provides information on juice
content, calories, vitamins and minerals, and other nutrients.
Coffee
Coffee is available in many varieties including caffeinated, decaffeinated,
brewed, roasted, instant, flavored, iced and ready-to-drink.Plain coffee and
espresso do not provide calories and but can contain trace amounts of
vitamins and minerals primarily from the water used in brewing. However,
cream, milk, sugar or other popular flavorings like chocolate and syrups
commonly added to coffee can contribute significant calories. While a 12ounce cup of coffee contains zero calories, the same size mocha latte coffee
provides about 340 calories.Coffee also contains caffeine. Depending on how
it is brewed, an 8-ounce serving of regular drip coffee provides about 104
-192 mg of caffeine. A 1.5-ounce shot of espresso contains between 30 to
100 mg. Even decaffeinated coffee contains a small amount of caffeine,
about 2 to 4 mg per 8 ounce serving. Learn more about caffeine.
Polyphenols, substances believed to have antioxidant properties, are found in
coffee and may be beneficial to your health. However, studies examining the
health benefits of coffee have found mixed results.

Teas come in many varieties including herbal, caffeinated, iced, sweet,

instant and ready to drink.Like coffee, tea does not provide calories,
carbohydrates, protein or fat. Teas, particularly green and black, are good
sources of flavonoids, substances believed to have antioxidant properties.
Soft Drinks;
Soft drinks are non-alcoholic carbonated beverages containing flavorings,
sweeteners and other ingredients. Depending on the sweetener used, soft
drinks may or may not contain calories. Soft drinks include regular, diet, lowcalorie, mid-calorie, flavored, caffeinated and caffeine-free drinks.Soft drinks
are carbonated by adding carbon dioxide into a beverage solution under
pressure. Opening a soft-drink container releases the carbon dioxide in the
form of bubbles. These bubbles intensify the flavor of the beverage.Most
regular and mid-calorie carbonated soft drinks sold in the U.S. are sweetened
with high-fructose corn syrup (HFCS), a calorie-containing carbohydrate that
provides 4 calories per gram. A 12-ounce serving of regular cola-type soft
drinks contain about 140 calories, or 11 calories per ounce. Mid-calorie colatype soft drinks generally contain about half that much. Diet soft drinks
contain virtually no calories and are flavored with low- and no-calorie
sweeteners, including acesulfame potassium, aspartame, saccharin and
sucralose. Learn more about sweeteners.
Soft drinks also contain small amounts of sodium, primarily from the water
used in the soft drink plus nutritionally insignificant amounts of potassium
and phosphorus.

Sports Beverages ;
Regular sports drinks contain energy-yielding carbohydrates plus
electrolytes, including sodium, potassium, and chloride. Most sports
beverages are formulated to provide recommended amounts of energy to
support optimal performance during prolonged physical activity and to help
maintain fluid balance by replacing the electrolytes lost through perspiration.
Close
Energy Drinks :
The ingredients and nutrient content of various brands of energy drinks
varies considerably. Energy drinks provide carbohydrates and caffeine and
some contain B vitamins, amino acids and herbal extracts such as
gingko.Although the caffeine content varies by brand, the typical energy
drink
provides
about 70 to 85 mg of caffeine per eight-ounce serving. Learn
Alcoholic
Beverages;
more
about caffeine.
The nutrient
content in alcoholic beverages depends greatly on the variety
of the alcohol. All alcoholic beverages provide calories from alcohol and
carbohydrates. Beer also provides a very small amount of protein, potassium
and phosphorus, while distilled spirits can contain few vitamins and minerals.
Wine contains potassium, trace amounts of sodium and phosphorus, and
some phytochemicals such as polyphenols and flavonoids.Alcohol yields 7
calories per gram almost as much as fat and nearly twice as much as
carbohydrates. Those who choose to consume alcohol should do so in
moderation. Moderate alcohol intake is defined as the consumption of up to
one drink per day for women and up to two drinks per day for men.Beverages
are not only for drinking you can also use them for cooking to create new
flavor formulations or add a naturally sweet twist to a favorite recipe.

Hard Drink

SPIRITS
GIN - a colorless alcoholic beverage made by distilling or redistilling rye or
other grain spirits and adding juniper berries or aromatics such as anise,
caraway seeds, or angelica root as flavoring.
VODKA - originally distilled from fermented wheat mash but now also made
from a mash of rye, corn, or potatoes.
RUM - distilled from cane juice, or from the scummings of the boiled juice, or
from treacle or molasses, or from the lees of former distillations. Also,
sometimes used colloquially as a generic or a collective name for intoxicating
liquor.
WHISKEY - distilled from grain, potatoes, etc., especially in Scotland, Ireland,
and the United States. In the United States, whisky is generally distilled from
maize, rye, or wheat, but in Scotland and Ireland it is often made from malted
barley.
TEQUILA - an alcoholic liquor distilled from the fermented juice of the
Central American century plant Agave tequilana.
BRANDY - an alcoholic liquor distilled from wine or fermented fruit juice.

Liqueurs are flavored spirits prepared by infusing certain woods, fruits, or

flowers, in either water or alcohol, and adding sugar, etc. Others are distilled
from aromatic or flavoring agents.
WINES & CHAMPAGNE
RED WINE - wine having a red color derived from skins of dark-colored
grapes.
WHITE WINE - any wine of a clear, transparent color, bordering on white, as
Madeira, sherry, Lisbon, etc.; -- distinguished from wines of a deep red color,
as port and Burgundy.
ROSE WINE - pinkish table wine from red grapes whose skins were removed
after fermentation began.
CHAMPAGNE - a sparkling white wine made from a blend of grapes,
especially Chardonnay and pinot, produced in Champagne.
SPARKLING WINE - any of various effervescent wines, such as champagne,
produced by a process involving fermentation in the bottle.
VERMOUTH - a sweet or dry fortified wine flavored with aromatic herbs and
used chiefly in mixed drinks.

types of Beer
This is one of the oldest forms of fermented alcoholic beverages. As people
across the globe consumed different forms of beer, there are actually many
sub types in beer.
Ale This type of beer is brewed from malted barley by mixing certain
amount of yeast. The yeast helps in fermenting the beer and giving a fruit
flavor to the beer.
Fruit Beer Fruits like cherry, raspberry and peach are commonly used in
brewing this type of beer. Most of the breweries add a flavor of these fruits
instead of fermenting these fruits.
Lager This is another kind of beer that is brewed and stored at low
temperatures. It is the most widely brewed and consumer beer in the
world. It had its origins in Germany.

Wine
Wine is an alcoholic beverage made from fermented grapes or other
fruits. Due to a natural chemical balance, grapes ferment without the
addition of sugars, acids, enzymes, water, or other nutrients.

Famous type of grapes

Gewrztraminer
(Gah-vurtz-tra-meener) A very aromatic variety.
Food-wine pairing: ideal for sipping and with Asian food, pork and
grilled sausages.
Districts: best-known in Alsace, Germany, the USA West Coast, and
New York.
Typical taste in varietal wine: fruity flavours with aromas of rose
petal, peach, lychee, and allspice. A Gewrztraminer often appears
not as refreshing as other kinds of dry whites.

Riesling
(Rees-ling)
Food-wine pairing: dry versions go well with fish, chicken and pork
dishes.
Districts: the classic German grape of the Rhine and Mosel, riesling
grows in all wine districts. Germanys great Rieslings are usually made
slightly sweet, with steely acidity for balance. Riesling from Alsace and
the Eastern USA is also excellent, though usually made in a different style,
equally aromatic but typically drier (not sweet). California Rieslings are
much less successful, usually sweet and lacking in acidity for balance.
Typical taste in varietal wine: Riesling wines are much lighter than
Chardonnay wines. The aromas generally include fresh apples. The
riesling variety expresses itself very differently depending on the district
and the winemaking. Rieslings should taste fresh. If they do, then they
might also prove tastier and tastier as they age.

Chardonnay
Chardonnay vine
(Shar-doe-nay) Chardonnay was the most popular white grape
through the 1990s. It can be made sparkling or still.
Food-wine pairing: it is a good choice for fish and chicken
dishes.
Districts: chardonnay makes the principle white wine of
Burgundy (France), where it originated. Chardonnay is grown with
success in most viticultural areas under a variety of climatic
conditions.
Typical taste in varietal wine: often wider-bodied (and more
velvety) than other types of dry whites, with rich citrus (lemon,
grapefruit) flavours. Fermenting in new oak barrels adds a buttery
tone (vanilla, toast, coconut, toffee). Tasting a USD15 Californian
Chardonnay should give citrus fruit flavours, hints of melon,
vanilla, some toasty character and some creaminess.
Burgundy whites can taste very different.

Sauvignon blanc
(So-vee-nyon Blah)
Food-wine pairing: a versatile food wine for seafood, poultry,
and salads.
Districts: New Zealand produces some excellent Sauvignon
Blancs. Some Australian Sauvignon Blancs, grown in warmer
areas, tends to be flat and lack fruit qualities. Of French origin,
sauvignon blanc is grown in the Bordeaux district where it is
blended with semillon. It is also grown extensively in the upper
Loire valley where it is made as a varietal wine.
Typical taste in varietal wine: generally lighter than Chardonnay
Sauvignon blanc normally shows a herbal character suggesting
bell pepper or freshly mown grass. The dominating flavours range
from sour green fruits of apple, pear and gooseberry through to
tropical fruits of melon, mango and blackcurrant. Quality unoaked
Sauvignon Blancs will display smokey qualities; they require bright
aromas and a strong acid finish; they are best grown in cool
climates.

Syrah
(Sah-ra or Shi-raz) Shiraz or syrah are two names for the same variety.
Europe vine growers and winemakers only use the name syrah.
Food-wine pairing: meat (steak, beef, wild game, stews, etc.)
Districts: syrah excels in Frances Rhne Valley, California and Australia.
Typical taste in varietal wine: aromas and flavours of wild black-fruit
(such as blackcurrant), with overtones of black pepper spice and roasting
meat. The abundance of fruit sensations is often complemented by warm
alcohol and gripping tannins.
Toffee notes if present come not from the fruit but from the wine having
rested in oak barrels.
The shiraz variety gives hearty, spicy reds. While shiraz is used to
produce many average wines it can produce some of the worlds finest,
deepest, and darkest reds with intense flavours and excellent longevity.
Youll discover Syrahs of value and elegance by reading my
reviews of French wines.

Merlot
(Mer-lo) Easy to drink. Its softness has made it an "introducing" wine for
new red-wine drinkers.
Food-wine pairing: any will do.
Districts: a key player in the Bordeaux blend, merlot is now also grown on
the US West Coast, Australia, and other countries.
Typical taste in varietal wine: black-cherry and herbal flavours are typical.
The texture is round but a middle palate gap is common.

Cabernet sauvignon
(Ka-ber-nay So-vee-nyon) Widely accepted as one of the worlds best
varieties. Cabernet sauvignon is often blended with cabernet franc and
merlot. It usually undergoes oak treatment.
Food-wine pairing: best with simply prepared red meat.
Districts: cabernet sauvignon is planted wherever red wine grapes grow
except in the Northern fringes such as Germany. It is part of the great red
Mdoc wines of France, and among the finest reds in Australia, California
and Chile.
Typical taste in varietal wine: full-bodied, but firm and gripping when
young. With age, rich currant qualities change to that of pencil box. Bell
pepper notes remain.
Vanilla notes if present come not from the fruit but from the oak treatment.
They increase review ratings but may overwhelm the varietal taste.
Another article deals with the health benefits of polyphenols.

Pinot noir
(Pee-no Nwar) One of the noblest red wine grapes difficult to grow, rarely
blended, with no roughness.
Food-wine pairing: excellent with grilled salmon, chicken, lamb and
Japanese dishes.
Districts: makes the great reds of Burgundy in France, and good wines from
Austria, California, Oregon, and New Zealand.
Typical taste in varietal wine: very unlike Cabernet Sauvignon. The structure
is delicate and fresh. The tannins are very soft; this is related to the low level
of polyphenols. The aromatics are very fruity (cherry, strawberry, plum),
often with notes of tea-leaf, damp earth, or worn leather.
Yet pinot noir is very transparent to the place where it is grown. The
staggering range of wines produced makes it pointless to define which
personality is the best expression of the variety.

Wine opening and serving

Practical

1.Remove the foil. Using the

corkscrew's knife (or a serrated knife),
cut around the top of the bottle, right
under the lipturning the bottle as you
goto remove the foil.
2.Screw in the wine opener. ...
3.Lift and pull the cork halfway out. ...
4.Use your hand to pull the cork all the
way out.

Cocktail
When used to refer to any generic alcoholic mixed drink, cocktail
may mean any beverage that contains three or more ingredients if
at least one of those ingredients is alcohol

Basic techniques
Creating cocktails can be straight forward or artistic; depending on the
person, their tastes, and how far they want to take it. Often, the first
lesson of bartending school teaches basic skills - from shaking, to pouring
over a spoon. Most people can quite easily get by with these techniques,
especially when tending home bars.
Shaking
When a drink contains eggs, fruit juices or cream, it is necessary to shake the
ingredients. Shaking is the method by which you use a cocktail shaker to mix
ingredients together and chill them simultaneously. The object is to almost
freeze the drink whilst breaking down and combining the ingredients.
Normally this is done with ice cubes three-quarters of the way full. When
you've poured in the ingredients, hold the shaker in both hands, with one
hand on top and one supporting the base, and give a short, sharp, snappy
shake. It's important not to rock your cocktail to sleep. When water has
begun to condense on the surface of the shaker, the cocktail should be
sufficiently chilled and ready to be strained.
Straining
Most cocktail shakers are sold with a build-in strainer or hawthorn strainer.
When a drink calls for straining, ensure you've used ice cubes, as crushed ice
tends to clog the strainer of a standard shaker. If indeed a drink is required
shaken with crushed ice (ie. Shirley Temple), it is to be served unstrained.

Stirring
You can stir cocktails effectively with a metal or glass rod in a mixing
glass. If ice is to be used, use ice cubes to prevent dilution, and strain
the contents into a glass when the surface of the mixing glass begins to
collect condensation.
Muddling
To extract the most flavor from certain fresh ingredients such as fruit or
mint garnishes, you should crush the ingredient with the muddler on the
back end of your bar spoon, or with a pestle.
Blending
An electric blender is needed for recipes containing fruit or other
ingredients which do not break down by shaking. Blending is an
appropriate way of combining these ingredients with others, creating a
smooth ready to serve mixture. Some recipes will call for ice to be
placed in the blender, in which case you would use a suitable amount of
crushed ice.
Building
When building a cocktail, the ingredients are poured into the glass in
which the cocktail will be served. Usually, the ingredients are floated on
top of each other, but occasionally, a swizzle stick is put in the glass,
allowing the ingredients to be mixed.

Layering
To layer or float an ingredient (ie. cream, liqueurs) on top of another, use
the rounded or back part of a spoon and rest it against the inside of a
glass. Slowly pour down the spoon and into the glass. The ingredient
should run down the inside of the glass and remain seperated from the
ingredient below it. Learning the approximate weight of certain liqueurs
and such will allow you to complete this technique more successfully, as
lighter ingredients can then be layered on top of heavier ones.
Flaming
Flaming is the method by which a cocktail or liquor is set alight, normally
to enhance the flavor of a drink. It should only be attempted with
caution, and for the above reason only, not to simply look cool.
Some liquors will ignite quite easily if their proof is high. Heating a small
amount of the liquor in a spoon will cause the alcohol to collect at the
top, which can then be easily lit. You can then pour this over the
prepared ingredients. Don't add alcohol to ignited drinks, don't leave
them unattended, light them where they pose no danger to anybody
else, and ensure no objects can possibly come into contact with any
flames from the drink. Always extinguish a flaming drink before
consuming it.