"""
Cocktail presentation, bar coordination, and beverage service.
"""

title: str = "Cocktail and Bar Beverage Service"

content: str = """
Cocktail service bridges the bar and dining room, requiring coordination
between front-of-house staff and bartenders. Proper presentation and timing
enhance both the beverage and dining experience.

**Cocktail Ordering**

When taking cocktail orders:
- Offer the cocktail menu or describe house specialties
- Ask about spirit preferences if the guest seems uncertain
- Note preparation preferences (up, on the rocks, specific brands when available)
- For martinis, specify vodka or gin, and preference regarding vermouth

**Bar Communication**

- Enter cocktail orders immediately via POS to the bar queue
- For priority orders (guests waiting at table), communicate verbally to the
bartender if the bar is not visible to guests
- Relay any special instructions clearly: "Table 8, martini, extra dry, olives"

**Delivery Standards**

Present cocktails with attention to detail:
- Deliver promptly after preparation — cocktails degrade with time and temperature
- Present on a small cocktail napkin or coaster
- For drinks with garnishes, ensure they are fresh and properly placed
- Handle stemmed glassware by the stem to avoid warming the drink

**Common Cocktail Categories**

Know the basic families to guide guests:
- **Spirit-forward**: Old Fashioned, Manhattan, Martini — for guests who prefer
the taste of the base spirit
- **Refreshing/Citrus**: Daiquiri, Gimlet, Margarita — bright, acidic, lower alcohol
- **Aromatic/Herbal**: Negroni, Bijou — complex, bitter notes
- **Bubbly**: French 75, Aperol Spritz — celebratory, effervescent
- **Dessert-style**: Espresso Martini, Brandy Alexander — sweet, after-dinner

**Wine and Beer from Bar**

While wine service often comes from the wine program, some beers and by-the-glass
selections originate at the bar. Coordinate timing so bar beverages and wine
service do not arrive separately or awkwardly.

**Non-Alcoholic Options**

Never treat non-drinkers as an afterthought:
- Offer sophisticated mocktails or zero-proof options
- Suggest sparkling water, artisan sodas, or fresh juices
- Present these with the same care as alcoholic beverages
- Do not charge for water (tap or sparkling) unless specifically premium bottled

**Bar Guest Management**

For guests dining at the bar:
- Apply the same service standards as dining room guests
- Coordinate with bartender on timing, especially for coursed meals
- Clear plates promptly between courses
- Present checks with the same discretion as table service

**Last Call and End of Night**

Monitor timing for last call per house policy (typically 30 minutes before close).
Communicate gently: "Just a reminder that last call is in 15 minutes. May I get
you anything else?"

Cocktail service extends the craft of the bar into the dining experience. Proper
execution honors both the bartender's work and the guest's expectations.
"""

version: str = "0.0.1"
