Fizzy and Flat

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Cements best practices for beverage service by developing a system and set standards for both the initial service and more importantly, the refill procedures for sodas vs. iced teas/Arnold Palmers, and how to politely discuss items that are charged per order, such as juices and virgin beverages.
Additionally, by insightfully presenting mocktail offerings and expanding other non-alcoholic beverage options, your club can most certainly level up the food and beverage experience and cater to a broader audience.

Encompasses in-depth staff training on various types of beers and other brewed beverages, including primary ingredients and appropriate serving techniques.
Our comprehensive approach will enhance team knowledge, confidence, and their ability to help Guests navigate through a sometimes-innumerable list of bottle and draft selections.
Understanding the characteristics, flavor profiles, and even textures of ales vs. lagers, coupled with intermediate to advanced terminology equips staff to guide Guests in selecting the perfect beer to enjoy by itself or to complement their meal.

Stresses that team members, even support staff, must be knowledgeable about various wine types, service techniques, and appropriate glassware to provide an exceptional dining experience.
By mastering wine basics, proper bottle-opening procedures, and traditional terminology, staff can nurture an ever-evolving understanding of oenology/viticulture.
Becoming familiar with grape varietals, appellations, vintages, and even bottle shapes, your club can markedly enhance Guests’ overall enjoyment, satisfaction, and sophistication during their meal.

Is an art that enhances eaters’ dining experience by thoughtfully selecting wines that complement the flavors of a specific dish or elevate the overarching trajectory of the entire meal.
Developing your staff for wine pairings focuses on equipping team members with the knowledge and confidence needed to recommend suitable wines, yet without rigid restraints such as whites for fish and red for meats.
When numerous members of your staff can make these considerate suggestions—both by the glass and by the bottle—it affords sommeliers/managers more time to focus on other finer points of service, and the personalized attention will enrich and even educate Guests!

Provides staff with essential knowledge about distilled beverages, including categories such as vodka, rum, gin, tequila, whiskey, and brandy, highlighting their unique production processes and ingredients.
It introduces responsible alcohol service, understanding proof and ABV, and equips staff to confidently assist Guests in selecting spirits and mixers, enhancing their overall dining experience.
Beyond these staples of the spirit world, staff will also become familiar with recent and emerging trends, such as infused spirits, mezcal, and low-alcohol options, to name a few.

Explores the history and cultural significance of cocktails, dating back to the 19th century and gaining popularity during the Prohibition era, which fostered classic drinks like Martini and Manhattan.
It highlights the art of mixology, emphasizing balance in flavors, presentation, and endless creativity in crafting cocktails to cater to diverse tastes.
Team members will become increasingly aware of traditional cocktail names and their base-spirits, so that they may demonstrate proficiency when taking beverage orders.
More importantly, staff can adeptly offer a breadth of base-spirit choices for cocktails, providing Guests with options they may not have known and affording staff an opportunity to upsell.

Highlights the significance of dessert timing, barista-like coffee/tea service, dessert wines, and cordials in creating a memorable and complete experience.
By complementing culinary creativity and enhancing flavors through thoughtful pairings, clubs can elevate the overall dining journey and ensure that every detail reflects quality and excellence—from soufflé standards, steeping temps and proper silverware sets and from ports, ice wines, and avernas to Drambuie, B&B, and Licor 43.

PRICING

3 LESSONS: $795

5 LESSONS: $1195

10 LESSONS: $1995

20 LESSONS: $3795

e.g. Menu Tasting/Wine List; Charcuterie/Cheeses; Support: Host, Busser, Runner

(Custom Design, Delivery, Coaching And Revisions): MKT Price