Code of Conduct

  • The Modern Professional Bartender (MPB) shall always behave in a manner that befits the responsibility of the role. They are dispensing drugs and need to take clearheaded decisions; they have legal obligations on who, when and how they serve
  • The MPB shall at all times promote the role of the bartender as a Trade and shall help spread professionalism throughout the industry
  • The MPB shall be knowledgeable about every product I serve: what it tastes of; what it is made from; where it comes from; how strong it is; how it is made; if and how it is aged; all of the main brands available on the market globally
  • The MPB shall know how to properly serve all the products they stand in front of: the 15 basic recipes using each spirit; the basic categories of serves for each spirit; correct glassware;
  • The MPB shall know at least 3 selling points for each product – Trivia or Technical
  • Knowledge of all tools and actions of a cocktail or high volume bar: bottles and how handle them; pourers and pouring accurately in legal measures; glassware types and how to handle them; shakers, mixing glasses; barspoons and stirring, layering; strainers; drinks mats; ice types and usage; basic bar set-up; cleaning procedures and importance; fridges and chilling;
  • The MPB always leaves their problems at the front door and act as such for the duration of their shift: they should be knowledgeable of major current affairs but have no public opinions on race, religion and politics;
  • The MPB shall always treat every person as a guest and not just a customer and shall the respect them as such: never mentioning a guests previous visit; judge the level of involvement the particular guest wants and cater to that; recommend improvements in their drinking habits if asked yet serve every drink with the utmost care and attention
  • The MPB shall be aware of the profit motivation of bars and as such will be aware of relationships with suppliers: ways of increasing sales and executing your employers goals for market success; positive selling techniques and the use of point of sale promotions and materials.
  • The MPB shall be aware of exactly how drinks are made in the bar they work in as well as generally
  • The MPB shall be aware of the physics of drinking in relation to drinks making techniques such as chilling, ice types, specific densities, hot and cold drinks.
  • The MPB shall be aware of all the Biological elements of their job: the way alcohol is processed by the human body, the Blood Alcohol Concentration, the nature of overindulgence; the factors that affect alcohol absorption; the principles of pragmatic responsible drinking.
  • The MPB shall have an understanding of the palate in relation to taste categories and the mechanics of tasting in order to produce balanced drinks and how ingredients affect taste.
  • The MPB shall try and make every drink to demonstrate the skills of the bartender: they shall be aware of ways to improve speed and efficiency of drinks making without compromising the quality of the product
  • The MPB shall know how drinking habits, the alcohol industry and drinking culture have evolved and are evolving in order to understand drinks making
  • The MPB shall be impeccably clean, neat and tidy in their personal appearance and also in their working habits; they shall also maintain the highest standards of hygiene in their workplace.

The Skills of the Bartender

What makes a good bartender? We have identified four groups of skills that we feel make up a good and professional bartender

  • Identification of required skills of the modern bartender
  • Knowledge – Knowledge is the key to mastering any skill or practice. Knowledge can be divided up into physical and mental knowledge accordingly. Within bartending this breaks down into four main areas
  • Technique Knowledge: the how and why of all major actions that the bartender need to make drinks. These include pouring, building, shaking, stirring, layering, muddling, blending, opening, storing.
  • Product knowledge – basic category definition; alcohol content by volume; raw material; country of origin; basic production process; age and ageing process;
  • Recipe and Serving knowledge – every drink can be served in different ways. This depends on the type of product and the local or traditional servings. Roughly this breaks down to – neat, chilled, with water, with ice, with a mixer, in a classic cocktail, in a new cocktail.
  • Selling Points – interesting or unique info about the product in order to help sell the product or drink to a guest.

Speed is vital in making sure the guest get their drink within a decent time period.

  • ┬ácomes from practice
  • comes from cleanliness
  • comes from knowledge of product and systems
  • comes from preparation
  • comes from common sense
  • comes from determination and perspiration

Style is the need to make the bartender more than merely a drinks making machine but to recognise that Catering is a service industry.

Extension of one’s personality or facade is the most important thing picked up by guests – over 70% of communication is non-verbal
should never impact negatively on the guest or service time
is generally learned through observation of others and practice but also by common sense.

The requirements of the Service Industry and the
The moral and ethical requirements of serving alcohol.
Knowledge of alcohol and its effects on the human body
Health and Safety and the Law in your country
Licensing Issues in your country

The debate as to whether this is a whole skill is interesting. I believe that through following the Skills Route and the ‘Mix-o-Logic’ Approach that creativity is enhanced or taught