Bartending. Adam Freeth
tissues. This happens very quickly – within a few minutes. Usually, though not always, this has a pleasant effect.
Your body can’t store alcohol, so it has to get rid of it, mostly via your liver. First, the liver changes alcohol into a highly toxic substance called acetaldehyde.
This turns into acetate, a harmless substance, which is passed out in the urine. Some alcohol is also excreted through the breath and sweat. Your body’s ability to process alcohol depends on various factors like your age, weight and sex. Your body breaks down alcohol at a rate of about one unit per hour – and no, there is no way you can speed this up!
ALCOHOL AND UNIT MEASUREMENT
Everyone involved in the sale of alcohol should be aware of the strengths of drinks they serve and should be prepared to give customers informed advice. Some customers may wish to know the levels of alcohol contained in different drinks to monitor their alcohol intake. So that this may be done, a measurement called a ‘unit of alcohol’ is used, one unit equating to 8 g or 10 ml of alcohol Half a pint of beer, at a strength of 3.5% ABV, contains 8 g of alcohol, or 1 unit (or to be specific 1.0255 units). One 25 ml jigger of vodka, at a strength 40% ABV, also contains 8 g alcohol. Therefore, in terms of alcohol intake, one jigger of vodka is equivalent to half a pint of beer.
ALCOHOL AND THE BODY
Alcohol is absorbed into the blood and reaches all parts of the body, and the effect drinking has on an individual depends on how much alcohol is in the bloodstream at any given time, in other words, the blood alcohol concentration (BAC).
The amount of alcohol that gets into the bloodstream and how quickly depends on quantity, gender, build and ingested food. All these factors combined make an accurate diagnosis of a person’s BAC almost impossible.
OTHER IMPORTANT FACTORS AFFECTING BAC:
VOLUME: The amount of alcohol consumed and the strength (ABV% or proof).
SIZE AND WEIGHT: If you are small, your blood alcohol volume is less than that of a larger person.
SEX: Women can’t drink as much as men – it’s a biological fact! Women are generally smaller and have proportionately less body water and more body fat than men, and alcohol doesn’t dissolve easily in fat. That’s why, drink for drink, women end up with more alcohol in their bloodstream than men.
WATER LEVEL: If you’re dehydrated, alcohol will have a greater effect than if your body’s water concentration is normal. That’s why drinking alcohol in summer or after exercise affects you more.
INGESTED FOOD: If you drink a unit of alcohol on an empty stomach, almost all of it will be absorbed in an hour. But if there’s food in your stomach, the process will be slower.
The sole cause of drunkenness is drinking alcohol at a rate faster than your body can process it. Usually, about 20 minutes after the last drink, BAC starts to fall.
VODKA: 25 ML AT 40% ABV = 1 UNIT
BEER: 275 ML AT 5% ABV = 1.375 UNITS
WINE: 175 ML AT 12.5% ABV = 2.18 UNITS
The number of units of alcohol in any quantity of any drink can be worked out
by applying the following formula:
Amount of liquid in ml x % ABV x 0.001. Here are some common examples:
• Single measure (25 ml) of Smirnoff vodka at 40% ABV = 1 unit
• Half a pint (284 ml) of Heineken beer at 5% ABV = 1.42 units
• Small glass (125 ml) of Moët & Chandon Brut Imperial NV at 12% ABV = 1.5 units
• Small glass (125 ml) of wine at 12% ABV = 1.5 units
• Double measure (50 ml) of Jack Daniel’s whiskey at 40% ABV = 2 units
• Medium glass (175 ml) of wine at 12% ABV = 2 units
• One pint (568 ml) of Guinness stout at 4.1% ABV = 2.4 units
• One pint (568 ml) of Stella Artois lager at 5.2% ABV = 2.95 units
• Large glass (250 ml) of wine at 12% ABV = 3 units
• Double measure of La Fée absinthe at 68% ABV = 3.4 units
BAC LEVELS AND THEIR EFFECTS ON THE BODY
| Bac (mg/decilitre) | Symptoms |
| 50 | Euphoria, talkativeness, relaxation |
| 100 | Central nervous system depression, impaired motor and sensory functions, impaired cogntion |
| 140 | Decreased blood flow to brain |
| 300 | Stupefaction, possible unconsciousness |
| 400 | Possible death |
| 500 | Death highly likely |
THE CUSTOMER
THE CUSTOMER
The success of your establishment relies on repeat business, which in turn relies on customer satisfaction. Treat your customers with courtesy and respect and they will not only come back but will pass on the good word to others.
READING YOUR CLIENTELE
The more time spent behind the bar, the more experience you will gain in dealing with people and the better you will be able to anticipate their wants and needs. Reading your clientele takes some sensitivity and a lot of common sense. Always be attentive to people’s likes and dislikes. Without generalising too much, reading your clientele is about understanding key groups of people. Age and popularity may play a role in the type of drinks you suggest to your customers. Certain drinks will appeal to different ages, sexes, groups and events.
One of the most important points to remember is that the clientele must always be at the heart of your operation. Customer satisfaction is far more important than increasing your overall take on the bar. Unless the clientele leaves your bar planning to make a return visit, the size of their bill will be completely irrelevant. Your business will only survive on repeat business. You must understand this before you even attempt to sell or serve a drink.
CUSTOMER SERVICE
Customer service is often seen as a process, activity, performance measurement and a philosophy. There are hundreds of definitions of customer service; companies and individuals will have their own definition and some bars will have their own customer service standards.
One of the things that sets apart someone simply who works behind a bar to a professional bartender is the ability to exceed the needs of the customer. People have the choice to drink and socialise wherever they choose, and even when serving the simplest of drinks that requires very little skill, the standards of service can vary hugely depending on the individual bartender. Using the example below, here are two bartenders serving the same drink to the same customer