|
|
|
FBA Definitions |
|
|
Definitions
Back Bar:
Table or riser behind the main bar where bottles will be placed.
Bar Object:
Any object that is used on the bar, or in the making of your drink. These include ice scoops, glasses, bar tins, bottles, store-n-pours, bar spoons, strainers, bottle-openers, etc... Garnishes, straws, napkins and ice are not in this category.
Bounce Pour/Cut:
A style of pouring that allows you to go from glass to glass without cutting the pour. It is done by lightly moving the bottle in a downwards motion and bouncing the bottle, which will cause the bottle to choke the stream and stop the liquid from pouring out of the bottle for a split second, allowing time to move the pour to the next glass.
Bottle Well:
See Speed Rail
Break (Direct):
The breaking of any glass object that happens as a result of a direct action from the bartender. This can occur while the bartender is using the object and it breaks due to a mistake by the bartender. For instance if a bartender shatters two bottles in mid-air, it would be considered a Direct Break. This penalty applies to both glasses and bottles. Bartenders will receive one penalty for each object that breaks. If you attempt a trick with three bottles and two of them break, you will receive two separate penalties.
Break (Indirect):
The breaking of any glass object that happens as a result of no direct action from the bartender. For instance if a bottle is dropped and it bounces several times, then breaks, it will be considered an indirect break.
Build:
Any drink that is made by pouring or "building" the ingredients one on top of the other in the glass it is to be served in. Drinks with one base liquor and juice (Cape Cods, Highballs, Cuba Libra, etc.) are builds and should not be shaken. Drinks that are to be layered over ice (Nails, Cream Nails like Sombreros, etc.) are builds as well and should not be shaken.
Crowd Response:
Response from crowd as displayed in clapping, cheering, whistling, etc. If crowd response is to be judged, it will be based on what the competitor does to deserve crowd response, and not the response itself.
Cut:
The act of stopping the flow of liquid from the spout by lowering the base of the bottle and turning your wrist, effectively cutting the flow of liquid.
Difficulty:
A knowledgeable judging panel or individual, not spectators, judges difficulty. Judges will be experienced enough in mixology and flair to make fair assessments of difficulty as opposed to blanket assumptions. Difficulty can range from single moves that are hard to execute to sequences that were executed flawlessly, hence difficult.
Drop:
Any glassware, bottle, or bar tool that leaves your control while attempting a move and hits any surface while out of your control will be considered a drop. It does not matter where the object lands, if it is on anything except the bartenders body then it is a penalty. (example: if you trap a bottle between your legs and it does not land on the mat, it is not a drop. Vice-versa: if you drop it and it bounces off the bar, and you catch it before it hits the ground, it is still a drop, because it hit the bar) A bartender will be penalized one drop for every object they miss. (example: if you are attempting a trick with five bottles and you drop four of them, that is four drops.) If you are not attempting a trick and a bar object falls onto the floor, that will not be considered a drop. (example: If you are pouring a drink and you hit a tin off of the top of the bar with your elbow and the tin falls on the floor, that will not be considered a drop.) Garnishes, napkins, ice, straws, etc. will not be considered drops.
Empty Bottle Flair:
In an effort to keep our competitions BARTENDING based events we have implemented several specific rules. One of them is the EMPTY BOTTLE FLAIR penalty. All competitors must start with a minimum of liquid in the bottles which vary from competition to competition. Starting your round with an empty bottle will result in a INTENTIONAL EMPTY BOTTLE FLAIR penalty. We understand that there are situations where a competitor might make a mistake and re-use a bottle that has already been poured. In this type of situation, the judges have the ability to give a lesser penalty of UNINTENTIONAL EMPTY BOTTLE FLAIR. The best advice we can give is to never use a bottle after it has been poured and you will never receive this penalty.
Exacto-Pour:
The kit used to measure the accuracy of a bartenders pours. It is made up of graduated cylinders that are marked at every 1/8 oz. from 1/8oz. to 2 1/4oz. Measurements will be made to the bottom of the meniscus.
Hawthorne Strainer:
The standard bar strainer used worldwide at most bars with a coil/spring and 3 to 4 prongs.
Incidental Breakage:
A break that occurs indirectly from the competitor's moves or routine. Example: glassware falling from the bar from wind or music.
Incomplete Drink:
A drink that is missing three (3) or more ingredients / garnishes / straws. As long as any of the ingredients have been put into the drink (other than the ice), then it will be marked as incomplete and not missing.
Ingredient:
Any liquor or mixer used in the making of a drink.
Improper Glassware:
Presenting a drink in glassware different from the rules.
Improper Pouring Procedure
Bartenders must pour drinks to spec (e.g. If the recipe calls for 1 3/4 oz of Vodka & 3/4 oz of Triple Sec for a total of 2 oz. then that is the way it is to be poured, not the faster way of 1 oz of each liquor.
Improper Technique/Procedure:
Any drink made using a method, technique, or amount different than that specified on the drink list.
Using anything but a scoop, tin, tongs, or designated tool to get ice.
Using anything but a strainer, tin, glass, or designated tool to strain your cocktail.
Having the garnish anywhere but on top of the drink by putting it in before the drink is finished.
Using a bar object that has been dropped directly in the drink building process, such as an ice scoop, strainer, glass, tin, straw, garnish, etc., they should not be picked up and used in the making of the drink.
Interaction with Crowd:
Involving the audience in your performance. This can mean simply making a connection with any part of the audience so that they are an active part in your performance. Eye contact, hand gestures, body language, and talking are all methods bartenders use to interact with the crowd.
Julep Strainer:
The strainer shaped like a slotted spoon that fits into a mixing glass with the handle extending out over the top. It is meant to be used with mixing glasses in place of a Hawthorne strainer.
Meniscus:
The curve that the liquid makes in the test tube of the Exacto-pour Kit. It is in the shape of a half moon and is open to the top. Measurements will be made to the bottom of the curve.
Missing Drink:
A drink that is completely missing or has no ingredients. This also includes beers.
Missing/Improper Garnish:
Any specified garnish that is not present when time is called. This includes straws.
Missing/Improper Ingredient:
Any specified ingredient that is not present in any drink or any ingredient that is in the drink that was not specified.
Originality:
Performance of never seen before moves or variations on existing moves. Judges will be highly knowledgeable of the many styles of flair from all around the world. An important point about originality: difficulty plays ZERO factor in this area. Points are scored for any new motion, move, or use of a tool or object.
Over/Under pour:
1) Any liquor that was either poured over or under the specified amount.
2) Any drink that either was not filled to proper serving level or exceeds proper serving level of approximately .25 inches or 6 millimeters from the top.
3) Any amount of the drink left inside the blender or mixing tin after pouring the drink. To remove any doubt in the judges mind the barback will take the blender cup from the bar to show the judges.
Personality/Presence:
Does the bartender exhibit some personality, charm, humor, or attitude that pleases or engages people? Is the bartender funny, crazy, interesting or otherwise? Does the bartender command the space he or she occupies and project a sense of ownership of the bar or are they insecure behind the bar? How smooth and relaxed is the bartender while working? Does their body language and face show poise, confidence, and comfort or do they look nervous, rushed, confused, etc.? Do they have presence behind the bar or do they look uncomfortable?
Poor Quality Drink:
A drink can be poor quality for several reasons. Messy or sloppy appearance, layers that don't layer, frozen drinks that are of the wrong consistency being too think or too thin, drinks that do not have enough or have too much ice, etc… Would a paying guest send the drink back to be remade?
Presentation:
How does the bartender present the final drink? Is the presentation/pouring of the drink the exclamation point on the routine, reminding the crowd this is a bartending competition about making drinks, or is the presentation an after-thought? Does the drink have exceptional eye-appeal? Do the glass and garnish chosen accent the presentation?
Punctuation:
Punctuation can be defined as the use of stalls, pauses, eye-contact, and other emphasizing moves, motions, and breaks in the action that allow for audience reaction and appreciation.
Slide Pour:
Pouring from one drink to another by simply sliding your spout to the next drink without stopping the flow of liquid.
Smoothness/Composure:
Do their hands and body flow smoothly as they work or are their movements rushed, jerky or choppy? How crisply are objects handled and/or flaired. Does the bartender seem comfortable with his/her tools or do they make it look difficult or awkward to use them? Do the objects being flaired appear to be floating and flying in precision or do they seem to be randomly thrown about? Does the bartender seem in perfect control of the objects or is he/she guessing and hoping they land in arm's reach? Does one move flow visually well into the next move or do they appear unrelated or choppy? Does the bartender seem to be bringing the objects to life or is he/she stopping and pulling choppy movements? Does the bartender need multiple attempts to hit the moves or is it solid the first time through.
Speed Rail
The long metal rail on the bar that holds the bottles.
Spill:
Any beer, liquor or mixer that exits the bottle or container and does not make it into the drink. This includes slide pouring from drink to drink. Spills may occur during pouring or flipping. Bartenders will be penalized for obvious spillage. Drops that come off the pour-spouts will not be marked. Think of it as if you were being watched by a bar manager that has a great concern for pour costs and would be upset if they witnessed the spill. If you drop a bottle and that bottle spills when it hits the ground you will not be penalized for the spill, only the drop.
Stall:
Stopping a bar object and allowing it to come to rest on top of another object or body part. The object must have been moving freely and not in contact with anything else before the stall took place.
Subtle Working Flair:
This is flair primarily that involves quick hand movements like tin or glass spins, long pours and crisp cuts, multiple bottle or drink pours, etc. These are the movements that would only be noticed by someone who was closely watching you work as opposed to bottle flipping, juggling, and other flair moves that would attract the attention of people not watching you. These are smooth, controlled, and very quick movements, NOT series or routines.
Taste:
Does the poured drink taste pleasing? If it is a classic or provided recipe, does it have an acceptable flavor profile? For instance, a well-crafted rocks margarita should not taste like a glass of tequila with a little lime flavor nor should it taste like a glass of sweet and sour mix. Tasting is considered by some bartenders to be a very subjective way to judge a drink. Taste judges will have experienced palates that can discern the various flavors profiles of most spirits and drinks. For creative cocktails, taste will be judged on similar criteria. Is the blend of flavors pleasing and palatable? Is it well balanced? Are their any nuances to the drink? (Flavors that hit the mouth at the beginning, middle, or end of the taste, like a fine wine.) Is the drink overly sweet, tart, bitter, or bland? How well were the flavors mixed/blended?
Unsanitary Procedure:
Any procedure that would cause concern for being un-sanitary or un-servable from a guest, co-worker, manager, or health inspector. Examples include holding glassware by the mouth, rim or top of the glass; scooping ice with a glass or any object other than an ice scoop, ice tongs, or mixing tin. Dropping a tool or garnish and continuing to use it.
Un-servable Drink:
A drink that is not appropriate to be served. This will be determined by the judges. An example of this would be a drink that goes in a 14 ounce glass, and contains all of the proper ingredients, but is only half full.
Theme/Performance:
Does the bartender have a clear theme or otherwise entertaining and planned performance in their routine or are they just wearing a nice shirt and making drinks? Does the music match the bartender's attire, attitude, speed of movement, and style or are all the parts unrelated? Themes do not have to include elaborate props or costumes (although many times they do). A theme is simply an idea that ties everything together.
Timing/Buildup:
Building excitement and energy in an effort to work the crowd into a frenzy. Does the bartender build his/her routine, making it more and more interesting so that it has a clear climax? Does the bartender make use of "punctuation" in his/her moves and routines to allow the audience to take in moves and applaud them? Does the bartender change and time moves or speed of moves with the music in a clear fashion?
Variety:
Lack of repetition. Unless specifically noted, includes variety of moves and variety of tools/objects. Variety also refers to the variety of speeds a bartender works at. Does the bartender display a wide range of different moves using many different tools and objects or any combination of them, or does the bartender repeat the same sequences or moves over and over? Does the bartender only flip bottle and tin, or do they flair with a variety of styles and tools? Can they only perform at one speed, or can they "shift gears" in mid routine? Can they perform a series of very fast working flair moves followed by a smooth, slow move? Or do they only excel at one style of flair?
Working Flair:
Moves performed in the drink making process that do not noticeably slow service. This is working flair you could perform at the busiest time of your shift while your manager/owner is observing. This is fast, to the point flair, which arguably is as fast, if not faster than a traditional or classic bartending style. Bottles and tools may be flaired before, during and directly after the drink building process so long as they are clearly a part of the process. For example you may use creative pours, spins, throws, stall, passes, and flips to both draw the tools from the bar/well and to return them.
Working flair is NOT flair that requires any special set-up including body movements/pauses/ preparations that indicate, "Okay, here comes a big move?" Working flair is NOT flair that would lead a reasonable bar guest into becoming impatient or annoyed because they can fairly say you are slowing service and therefore making them wait. And most of all, just because a bartender is making a drink and using full or half-full bottles does NOT mean they are performing working flair. The clearest way to define working flair is moves that do not NOTICEABLY slow down service.
Wrong Drink:
A drink that contains two (2) or more wrong ingredients / garnishes / straws.
| | |
FBA NEWS 
Print Version