[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-572313-105":53,"doc-detail-572313-en":126},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":119,"head_meta":121,"extra_data":123,"updated_unix":125},105,"en","the-bar-starts-here-bartender-training-manual-training-service-protocols","The Bar Starts Here - Bartender Training Manual - Training & Service Protocols","","Bartender Training Manual provides structured guidance for staff on acceptable and unacceptable service standards, termination-triggering behaviors, and discipline systems such as three-strike rules. It covers professional appearance requirements, uniform expectations, proactive bartending, and alcohol consumption tolerance through an awareness sequence of service and response. The manual also details bar workflow, service sequencing, upselling and suggestive selling, and transaction procedures including register operations, payment methods, cash handling, card authorization, guest check handling, comps/voids, pricing structure, setup of the bar and back bar, drink preparation and delivery timing. It further explains cocktail fundamentals like glassware, ice, garnishes, and recipe organization.",{"@graph":63,"@context":118},[64,80,101],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":51,"@type":70,"position":76},"https://docshare.wps.com/template/general/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/the-bar-starts-here-bartender-training-manual-training-service-protocols/572313/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/the-bar-starts-here-bartender-training-manual-training-service-protocols/572313.png","ImageObject",442,249,{"name":88,"@type":89},"8796093062539","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-23","2026-10-13",true,{"@type":98,"interactionType":99,"userInteractionCount":79},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"What are acceptable versus unacceptable bartending standards in the manual?","Question",{"text":108,"@type":109},"The manual separates acceptable bartending standards from unacceptable ones, establishing clear expectations for correct service behavior. It also lists techniques that may result in termination.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"How does the manual address alcohol-related safety and staff awareness?",{"text":113,"@type":109},"It defines an Alcohol Awareness Policy, including an awareness sequence of service and response. It also covers alcohol consumption tolerance and the associated awareness approach.",{"name":115,"@type":106,"acceptedAnswer":116},"What transaction procedures are covered for handling payments at the bar?",{"text":117,"@type":109},"It provides register operations guidance and payment methods, including cash handling sequence and credit card preauthorization. It also covers guest check presentation, delivery and retrieval, credit card tip policy, and how to manage comps and voids.","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},572313,1792501328,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":60,"doc_module":9,"category_id":50,"category_name":51,"doc_title":59,"doc_description":61,"doc_content":129,"file_id":130,"file_url":131,"file_type":132,"file_size":133,"view_count":79,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":134,"language":135,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":136,"faqs":137,"seo_title":138,"seo_description":61,"update_tm":139,"read_time":35},8796093062539,"| BAR\u003Cbr>MANUAL\u003Cbr>Bartender Training\u003Cbr>By Dahlstrom & Rideout\u003Cbr>Written By\u003Cbr>Preston Rideout & Ryan Dahlstrom\u003Cbr>\u003Cbr>|  |\n| --- | --- |\n\nTable of Contents  \nINTRODUCTION ................................................................................................................................................4  \nTRAINING & DEVELOPMENT ..................................................................................................................... 5-13  \nAcceptable Bartending Standards .............................................................................................................6  \nUnacceptable Bartending Standards ..........................................................................................................7  \nTechniques Resulting in Termination .......................................................................................................8  \nThree Strike Rules .....................................................................................................................................9  \nPersonal Appearance ............................................................................................................................... 10  \nUniforms .................................................................................................................................................. 10  \nPro Active Bartending ............................................................................................................................. 11  \nAlcohol Consumption & Tolerance ........................................................................................................ 12  \nAlcohol Awareness Policy ...................................................................................................................... 13  \nAwareness Sequence of Service and Response ....................................................................................... 13  \nWORKING THE BAR ................................................................................................................................. 14-15  \nBartender Sequence of Service................................................................................................................ 14  \nUp Selling ................................................................................................................................................ 15  \nSuggestive Selling ................................................................................................................................... 15  \nTerminology ............................................................................................................................................ 15  \nCONDUCTING TRANSACTIONS ................................................................................................................ 16-20  \nRegister Operations ................................................................................................................................. 16  \nPayment Methods .................................................................................................................................... 16  \nCash Handling Sequence ......................................................................................................................... 17  \nCredit Card Preauthorization ................................................................................................................... 17  \nCredit Card Authorization for Total Amount .......................................................................................... 17  \nGuest Check Presentation, Delivery and Retrieval ................................................................................. 18  \nCredit Card Tip Policy ............................................................................................................................ 19  \nComps & Voids ............................................................................","cbCaibpqwvwLXFVH","https://ap.wps.com/l/cbCaibpqwvwLXFVH","pdf",2031956,49,"English","# Introduction\n# Training & Development\n## Acceptable Bartending Standards\n## Unacceptable Bartending Standards\n## Techniques Resulting in Termination\n## Three Strike Rules\n## Personal Appearance\n## Uniforms\n## Pro Active Bartending\n## Alcohol Consumption & Tolerance\n## Alcohol Awareness Policy\n## Awareness Sequence of Service and Response\n# Working the Bar\n## Bartender Sequence of Service\n## Up Selling\n## Suggestive Selling\n## Terminology\n# Conducting Transactions\n## Register Operations\n## Payment Methods\n## Cash Handling Sequence\n## Credit Card Preauthorization\n## Credit Card Authorization for Total Amount\n## Guest Check Presentation, Delivery and Retrieval\n## Credit Card Tip Policy\n## Comps & Voids\n# Pricing Structure\n# Well Set Up\n## Back Bar Set Up\n## Bottle Placement Diagram\n# Preparing Drink Orders\n## Drink Making\n## Drink Service & Delivery\n## Bartender & Customer Transaction Times\n# Anatomy of a Cocktail\n## Glassware\n## Ice\n## Garnishes\n# Recipes","[{\"question\":\"What are acceptable versus unacceptable bartending standards in the manual?\",\"answer\":\"The manual separates acceptable bartending standards from unacceptable ones, establishing clear expectations for correct service behavior. It also lists techniques that may result in termination.\"},{\"question\":\"How does the manual address alcohol-related safety and staff awareness?\",\"answer\":\"It defines an Alcohol Awareness Policy, including an awareness sequence of service and response. It also covers alcohol consumption tolerance and the associated awareness approach.\"},{\"question\":\"What transaction procedures are covered for handling payments at the bar?\",\"answer\":\"It provides register operations guidance and payment methods, including cash handling sequence and credit card preauthorization. It also covers guest check presentation, delivery and retrieval, credit card tip policy, and how to manage comps and voids.\"}]","The Bar Starts Here - Bartender Training Manual - Training & Service Protocols | PDF",1791926697]