BARTENDING &
MIXOLOGY
We appreciate your interest in our nationwide locations and the Job Placement Assistance program. ABC Bartending School offers an excellent opportunity to acquire a valuable and enjoyable skill in bartending. Founded in 1977 by Tony Sylvester, ABC has grown to become one of the largest bartending training institutions in the country, benefiting from three generations of experience in the hospitality industry. Our curriculum reflects this extensive expertise, ensuring that students receive top-notch training to provide your future customers with the highest level of expertise and professionalism.
Our Bartending Course features facilities that have completely operational bars for the students’ instruction. Each bar is arranged as if you were training on the job, using soda guns, sinks, glassware, speed racks, ice bins, and bottles so that you will gain knowledge of by doing.
Equipment and Bar Set Up – For a working bar setup, you’ll need essential equipment like a cocktail shaker, jigger, bar spoon, muddler, mixing glass, bottle opener, corkscrew, and various glassware, along with cleaning supplies. Students will learn how to arrange the bar and workstation and utilize all the tools of bartending.
Mixology – The art and science of creating and preparing mixed drinks, focusing on the study of ingredients, techniques, and the history of cocktails, aiming to elevate the bartending experience. This is the fine art of drink mixing. Students will gain knowledge of over 100 current cocktail recipes.
Liquors and Liqueurs – Liquor is a broad term for distilled alcoholic beverages like vodka, rum, or whiskey, while liqueurs are sweetened spirits that are infused with fruits, herbs, spices, or cream, and often have lower alcohol content. During this section of the bartending training, students learn about the most popular liquors and liqueur and bottle recognition.
Garnishes and Fruit Cutting – For bartending, common garnishes include citrus wedges, wheels, or twists, fresh herbs, berries, edible flowers, and rim accents. Fruit cutting techniques include wedges, slices, twists, and spirals, depending on the desired garnish. Students will be trained how to slice fruit and decorate tropical and specialty drinks.
Profit Pouring – “Profit Pouring” refers to understanding and managing beverage costs in bars and restaurants, specifically focusing on the concept of pour cost, which is the percentage of the selling price of a drink that represents the cost of the alcohol used to make it. This section of the bartending course teaches suggestive selling techniques that will enhance bar etiquette and tip intake.
Beer and Wine – To effectively understand wine and beer, structure your sensory exploration, using a systematic approach to tasting, and focusing on key differences and similarities between the two beverages, while also emphasizing the importance of food pairing and exploring various styles and regions.
- Wine – And Introduction the concept of wine, its origins, and the different types of grapes used. Discuss different wine types (red, white, rosé, sparkling), their characteristics. Discuss proper serving temperatures and glassware for different wine styles.
- Beer – Introduction to different beer styles (lager, ale, IPA, stout), their characteristics, common brewing techniques, storage and how to pour a proper draft beer.
Customer Service-To ensure excellent customer service. the staff should greet customers warmly, be attentive to their needs, and offer recommendations, while also ensuring drinks are prepared and served promptly and accurately. Students are trained to deliver courteous and efficient service, as mastering the art of exceptional customer care can lead to generous tips that translate into increased earnings.
Alcohol Awareness–You will learn to promote alcohol awareness, responsible serving practices. Including recognizing intoxication, checking IDs, and refusing service to minors or intoxicated individuals, and also consider offering food and non-alcoholic options. Several states now require bartenders to have this training before licensing.
Health and Safety / Legal Responsibilities – In bars, health and safety responsibilities include ensuring a safe environment for staff and patrons, complying with food safety standards, and implementing proper cleaning and maintenance procedures, all of which are legally mandated. Students will learn the legal responsibilities, health and safety concerns of the workplace.
Cash Register / POS Procedures and Handling Cash – Students will learn to correctly operate a POS System and credit card authorization machine. They will also learn the correct methods of managing cash. POS and cash register procedures involve accurately recording and managing transactions, ensuring security, and adhering to specific guidelines. These procedures typically include proper handling of cash, processing credit card payments, and adhering to established protocols for shift changeover and reconciliation.
Resumes and Interviewing Techniques – Bartenders not only mix, garnish and serve beverages in the establishment, but they are typically the liveliest employees the customers interact with. Depending on the types of drinks served, bartenders may need to be experts at crafting cocktails or simply perfected the art of the perfect pour. You will learn to land a bartending job, tailoring your resume to highlight customer service, mixology knowledge, and cash handling skills, while your interview should showcase your personality, teamwork abilities, and ability to handle a fast-paced environment.
Speed Training – Students are taught how to prepare multiple drink orders rapidly and with accuracy. Repetition is the key to rhythm and speed.
Flair Training – If you choose to master the moves of the skilled flair bartender, In this course, we will explain the art of flair bartending and how it will enhance tip intake and develop a regular customer base.
