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| Preface | |
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| Acknowledgments | |
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| The Beverage Industry, Past and Present | |
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| The Earliest Wines | |
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| Wine and Religion | |
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| A Brief History of Beer | |
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| Distilled Spirits in Brief | |
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| Alcohol and Health in History | |
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| The Tavern: Pleasures and Politics | |
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| Prohibition and Its Effects | |
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| Today's Beverage-Service Industry | |
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| Summing Up | |
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| Points to Ponder | |
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| Terms of the Trade | |
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| A Conversation with...Dale Degroff, The King of Cocktails | |
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| Responsible Alcohol Service | |
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| Human Physiology and Alcohol | |
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| Alcohol's Impact on Human Health | |
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| Alcohol and Nutrition | |
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| Alcoholism and Other Drinking Problems | |
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| Legal Considerations | |
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| Solutions from a Concerned Industry | |
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| Making a Plan | |
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| Crisis Management | |
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| Summing Up | |
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| Points to Ponder | |
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| Terms of the Trade | |
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| A Conversation with...Chris Hoover, Attorney at Law | |
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| Creating and Maintaining a Bar Business | |
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| Targeting Your Clientele | |
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| Planning and Research | |
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| Location and Market Feasibility | |
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| Atmosphere and Decor | |
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| Decor Requirements | |
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| Layout and Design | |
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| The Bar Itself | |
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| Working with a Designer or Consultant | |
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| Checklist of Bar-Design Essentials | |
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| Summing Up | |
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| Points to Ponder | |
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| Terms of the Trade | |
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| A Conversation with...George Majdalani, Restaurant Operations Manager | |
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| Bar Equipment | |
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| Underbar and Backbar Equipment | |
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| Refrigeration Needs | |
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| Bar Tools and Small Equipment | |
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| Glassware | |
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| Cash Registers | |
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| General Equipment Guidelines | |
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| Summing Up | |
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| Points to Ponder | |
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| Terms of the Trade | |
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| The Beverages: Spirits | |
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| Types of Alcoholic Beverages | |
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| Selecting Spirits for the Bar | |
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| How Spirits are Made | |
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| Brown Goods: Whiskey and Scotch | |
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| White Goods: Vodka, Gin, Rum, and Tequila | |
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| After-Dinner Drinks | |
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| Liqueurs, Cordials, and More | |
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| Summing Up | |
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| Points to Ponder | |
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| Terms of the Trade | |
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| A Conversation with...F. Paul Pacult, Editor, The Spirit Journal | |
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| Wine Appreciation | |
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| A Brief History of Wine in the United States | |
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| Types of Wine | |
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| The Grapes | |
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| How Wines are Made | |
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| Tasting Wines | |
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| How Wines are Named | |
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| A Quick World Wine Tour | |
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| Summing Up | |
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| Points to Ponder | |
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| Terms of the Trade | |
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| Wine Sales and Service | |
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| Creating a Wine List | |
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| The Role of the Server | |
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| Serving Wines | |
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| Wine Storage | |
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| Wine-List Follow-Up | |
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| Summing Up | |
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| Points to Ponder | |
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| Terms of the Trade | |
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| A Conversation with...Sharon Goldman, Director of Marketing, Luxury Division, Beringer Blass Wine Estates | |
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| Beer | |
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| A Brief History of Beer | |
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| Beer-Making Basics | |
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| Types of Beer | |
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| Selling Beer | |
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| Storing Beer | |
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| Serving Beer | |
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| Summing Up | |
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| Points to Ponder | |
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| Terms of the Trade | |
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| Sanitation and Bar Setup | |
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| Sanitation | |
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| Liquor Supplies | |
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| Mixes | |
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| Garnishes and Condiments | |
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| Ice | |
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| Service Accessories | |
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| Opening the Cash Register | |
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| Behind-the-Bar Behavior | |
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| Closing the Bar | |
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| Summing Up | |
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| Points to Ponder | |
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| Terms of the Trade | |
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| A Conversation with...George Kidder, Imperial Club Bartender | |
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| Mixology, Part One | |
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| About Mixed Drinks | |
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| Drink Families | |
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| Coffee Brinks and Hot Libations | |
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| Summing Up | |
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| Points to Ponder | |
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| Terms of the Trade | |
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| Mixology, Part Two | |
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| The Martini/Manhattan Family | |
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| Sours and Sweet and Sour Cocktails | |
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| Shooters and Shots | |
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| Tropical Drinks | |
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| Cream Drinks | |
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| Other Dairy Drinks | |
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| Blended and Frozen Drinks | |
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| Alcohol-Free Alternatives | |
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| Filling Drink Orders | |
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| Developing Drink Menus and Specialty Drinks | |
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| Summing Up | |
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| Points to Ponder | |
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| Terms of the Trade | |
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| A Conversation with...Joseph Takata, Beverage Director | |
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| Employee Management | |
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| Staff Positions | |
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| Hiring and Scheduling | |
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| Training the Staff | |
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| Labor and Employment Laws | |
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| Compensation and Benefits | |
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| Payroll Taxes, Benefits, and Perquisites | |
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| Summing Up | |
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| Points to Ponder | |
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| Terms of the Trade | |
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| A Conversation with...Christopher Manolis, Executive Assistant Manager, Hotel Grande Bretagne | |
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| Purchasing, Receiving, Storage, and Inventory | |
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| Planning the Purchasing | |
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| Placing the Liquor Order | |
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| Receiving the Liquor Order | |
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| Storage | |
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| Issuing Liquor | |
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| Inventory | |
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| Purchasing Bar Supplies | |
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| Summing Up | |
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| Points to Ponder | |
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| Terms of the Trade | |
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| A Conversation with...Crayne Horton, Co-Founder, Fish Brewing Company, Olympia, Washington | |
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| Planning for Profit | |
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| Managing the Numbers | |
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| The Control Phase | |
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| Pricing for Profit | |
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| Establishing Product Controls | |
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| Establishing Beverage Controls | |
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| Establishing Cash Controls | |
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| Technology at the Bar | |
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| Summing Up | |
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| Points to Ponder | |
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| Terms of the Trade | |
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| Managing Your Business | |
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| Creating a Business Plan | |
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| Marketing a Bar Business | |
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| Marketing Tools to Attract Customers | |
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| Pricing as a Promotional Tool | |
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| Protecting and Expanding Your Concept | |
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| Summing Up | |
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| Points to Ponder | |
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| Terms of the Trade | |
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| A Conversation with...Julie Hansen, Regional Manager, Oregon Liquor Control Commission | |
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| Regulations | |
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| Regulations: An Overview | |
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| Getting Ready to Open | |
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| What, When, and to Whom You May Sell | |
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| Regulations that Affect Purchasing | |
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| Regulations that Affect Operations | |
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| Summing Up | |
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| Points to Ponder | |
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| Terms of the Trade | |
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| Glossary | |
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| Index | |