Assisted drink production system - A system in which bartenders use metered pour spouts to help control beverage quantity in the drinks they produce., Automated drink production system - A system in which all or nearly all of a drink’s production is performed by machine., Beverage-control system - The computer hardware and software used to manage an operation’s automated drink sales., Call-in (employee) - The industry term used to describe an employee who, on a scheduled work day, notifies a manager that he or she will not be working., Centralized storage area - An area that is used to store all alcoholic beverages from the time they are received until they are issued to the bar., Décor - The style of furnishings and decorative items that give an operation its character., Drink tab - A guest’s running total of charges for drinks that have been served but not yet paid for., Jigger - A small shot glass–type tool used to accurately measure the amount of alcohol served in drinks, to ensure portion control., Labor cost percentage - A measure of productivity that expresses labor costs as a percentage of revenue achieved., Manual drink production system - A system in which skilled bartenders make each drink themselves., No-show (employee) - The industry term used to describe an employee who, on a scheduled workday, does not notify a manager that he or she will not be working, and then does not report for the assigned shift., Par stock - The amount of a product that should be readily available to bartenders at all times., Point of sale (POS) system - A system that records and stores a bar’s sales, product usage, and other important operating information., Public areas - The areas within normal view of an establishment’s guests., Public bar - The bar over which bartenders directly serve guests., Service bar - The area at which service staff pick up drinks to deliver to customers., Wine steward - An employee who assists guests in selecting wines.,

Bar Management

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