Beverage control entails proper preparation and service of beverages within a restaurant. As such it is important for the bar staff to be familiar with the preparation and serving areas, as well as the ingredients and equipment used in making cocktails and other beverages.
Concerning work areas, it is important that the space is kept clean and tidy and that mixing equipment is also always clean. After mixing, cocktails and their components should be properly cleaned and stored away.
Some of the equipment needed includes pourers, blenders, shakers, squeezers and strainers, knives and chopping boards, ice scoops and glasses, while ingredients range from fruit and fruit juices to soda, cream, or milk, as well as alcohol.
It is also important to be familiar with what the customers require. All cocktails should be presented on a cocktail menu so that customers are aware of what is available. Cocktails can only be served to permitted guests (i.e. over the age of 18) and should be mixed using accurate methods and techniques in order to avoid possible intoxication of guests.