TOOLS / EQUIPMENTS/FORMS

 Tool used to dry bar floor - mop

 Used to dry and drain glasses – drain board
 Reduce the flow of liquor – pourer
 Physical count of stocks
 One ounce = ml
 Used to restock beverage

PARTS OF THE BAR

 Used to store leftover garnish

 Where stock are kept when closing the bar

WINES

 The highest classification of French wine - Appellation d'Origine Controlee



COCKTAILS/ MOCKTAILS

 Salty dog - 3 1/3 oz Grapefruit juice, 1 1/3 oz Vodka or Gin

 Serving preference for beer
 Term for carbonated beverage

SPIRITS/MODIFIERS

ALCOHOL INTOXICATION

 blood alcohol concentration

 how to stop intoxication
 Warning sign of intoxication
 Blood alcohol content (BAC), also called blood alcohol
concentration, blood ethanolconcentration, or blood alcohol level, is most
commonly used as a metric of alcohol intoxication for legal or medical purposes.