In the restaurant business, there are two primary areas in which employees work: front of house (FOH) and back of house (BOH). If you're new to the industry, understanding these terms can help guide you.
Back of the House
The portion of a dining establishment that is hidden from guests is known as the "back of the house". This includes the kitchen, the line, the manager's office and everything else that is hidden from sight.
BOH staff are important to the restaurant's success because they provide critical support for the front of house team and help the dining room run smoothly. They are essential to the success of a restaurant.
How Can I Improve FOH/BOH Relations?
The best way to improve both teams' overall performance is to ensure that they are working together. In order to achieve this, it is necessary to instill a strong sense unity among both groups.
Compromise skills, conflict management skills and a professional approach can help to improve FOH/BOH coordination and communication. These skills will help employees get along no matter how stressful or busy the job may be.
They should also be friendly and accommodating to guests at all times. They should be accommodating and friendly at all times, so as to give the customer an unforgettable experience.
Back of house staff are also important to the success of a restaurant because they cook and plate food that the customers love. They should be efficient, attentive to guests' needs, and ensure each dish is properly cooked and plated.
Back of the house staff is also responsible for preparing the food, storing it and delivering it to the dining room. They must know the proper procedures to handle and sanitize food. They should also be very organized, so the kitchen is on schedule and meets deadlines.
What are some of the most common positions in the back of house?
Some of the most common positions are: Bar-backs, who assist bartenders in tasks like cleaning the glasses, maintaining the ice supply and stocking up the bar with garnishes. Busser - These are people who prepare tables for the guests to dine on.
They must be able manage stress as well as a high volume of customers. They need to be able take orders and deal with customer complaints.
Hiring the right people is essential if your goal is to increase the efficiency, productivity and profit of your employees. You can lose thousands of dollars if you do not hire the right employees. They will be less productive, and are more likely to leave.
FAQ
What are the different types of liquors?
There are hundreds of different kinds of liquor available today. Some of these liquors are distilled spirits, such as vodka, whiskey, and Tequila. Other liquors are flavored liquors, such as amaretto or apricot brandsy. There are also cordials and fruit wines.
How do I know if a drink is strong?
Drinks with more alcohol are stronger than those with less. The proof measures the amount of alcohol contained in a drink. One proof equals 1 part alcohol to 100 percent pure grain alcohol volume. So a 12 oz. A bottle wine would have ten proofs, while a 16-ounce bottle would be 16. beer would be 13proofs and a 40oz. bottle of scotch would be 45 proofs.
How long does it take you to make frozen cocktails from scratch?
It depends on how much you make. It will take 20 minutes to make 12 cocktails. It will take 40 minutes if you make 24 cocktails.
Can I freeze one batch of cocktails in advance.
Yes! You can freeze cocktails. The bottles can be placed in an airtight glass container and stored in the freezer until required. The bottle(s), once thawed, can be served by placing them in a container and storing them in the freezer for at least one night.
Do you need special equipment to make cocktails?
Not at all. You only require a few items.
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Glasses
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Strainer
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Lid
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Cocktail shaker
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Cutting board
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Knife
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Scoops and measuring cups
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Jigger
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Tongue depressors
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Stirring sticks
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Lemon wedge
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Sugar cube
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Salt
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Pepper
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Ice cubes
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Ice
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Water
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Alcohol
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Wine
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Beer
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Soda water
What are good mixed beverages to order at a pub?
I would recommend the Old Fashioned. This classic cocktail consists of bourbon whiskey mixed with sugar syrup, bitters, water, and other ingredients.
The name comes from the fact that this drink was originally served without ice. The original recipe called for just whiskey, sugar, and bitters.
People started to add ice to the mixture and they added "Old-Fashioned", to the title, because they thought the old-fashioned version tasted more delicious.
You might also consider a Manhattan. Another option is the Manhattan. It is basically an Old Fashioned variation. Instead of using whiskey, you use Rye whiskey. And instead of using sugar, you use sweet vermouth.
Bartenders love this recipe because it is simple to make and tastes great.
Statistics
- If you choose one that's made with 100 percent agave (like Milagro or Sauza), you'll save a ton of money and still get a great-tasting drink. (mashed.com)
- The tequila should be 100 percent agave, not the cheaper “mixto” products, which blend a minimum of 51 percent agave with other sugars. (cooking.nytimes.com)
- You can simply follow the rule of thumb: $1/beer or wine, $2/ cocktail, and 10-20% for large tabs. (alembicbar.com)
- American blended whiskeys are so inexpensive because they only have to contain 20 percent whiskey; the rest can be made up of neutral grain spirits, colorings, and flavorings. (mashed.com)
External Links
How To
How to make the best brandy Alexander recipe
The first step in making any cocktail recipe is finding the right ingredients. For this drink, we're going to use Cognac, which is a French distilled spirit made from fermented grapes. It's usually clear, although sometimes you'll see it aged in oak barrels. You can purchase cognac from specialty liquor stores as well as online retailers like Amazon.com.
Next, add simple syrup. Simple syrup simply means sugar dissolved with water. In a small saucepan, heat 1 cup of granulated syrup. Stir the mixture until it dissolves completely, which takes about 5 minutes. Add enough cold tap water to cover the sugar by 2 inches. Let it sit overnight. Strain the sugar crystals out of the cheesecloth and dispose them. The liquid can be kept in the refrigerator in an airtight container for up to three weeks.
To make the Brandy Alexander Cocktail, combine Cognac and simple sugar. Combine the Cognac with simple syrup in a shaker. Fill it half-way with ice cubes. Add the simple syrup to the remainder of the shaker. After shaking vigorously for 10 secs, strain the mixture into a chilled martini. Add a splash of soda water to the Brandy Alexander and garnish with a lemon twist.