BARTENDING: A couple of more questions then I will be on my way to certify!!!!?

Question

I really appreciate all of the help that I have been getting and the answers are so right but here are a few more questions about bartending, I certify tomorrow so I need as much help as needed!

1. In wine, name two reasons why a cork is presented at the table.

2. What is champagne classified as?

3. How can you tell that you used too much ammonium in a sink?

4. What is the difference between cash bar and host bar?

5. What does bruised mean?

So I won't get confused, please put a number in front of your answer so that I know which question you are talking about. Thanks so much for your help and efforts!!!

Answer 1

1. A. The aroma of the cork will tell if the wine is spoiled. B. It's texture will tell if air has entered the bottle.

2. Sparkling wine

3. strong odor

4. At a party a cash bar is when the drinker pays. Host bar is when the party host picks up the tab for everyone (aka, open bar).

5. In fruit it is a soft spot caused by rough handling. In a drink it is caused by too vigorous stirring or shaking.

BTW: I rarely drink, so I invented a non-alcoholic drink called the "Designated Driver". 2 parts OJ, 1 part 7-Up, squeeze of lime. It looks like a screwdriver, but it's for the designated driver. Feel free to suggest it to the bartenders guide.

Answer 2

Depends on where you live. I have lived in several different states and Texas is the first to ask for a serving certificate. I recieved after going into a bar and asking for a job.. It was about 30 questios really easy all about who can be served and what times can you serve. So you could just go in where you want a job and ask because it depends on the state