"Barista (company) Barista is an Indian chain of espresso bars that operates in South Asia. Established in February 2000 under the name Barista, it was taken over by Lavazza in 2007 and sold to Carnation Hospitality Pvt. Ltd. (a subsidiary of Rollatainers, part of the Amtek Group) in 2014. Headquartered in New Delhi, Barista currently has espresso bars across India, Sri Lanka, Nepal and Maldives It was established in February 2000 by the Barista Coffee Company Limited. A 34.3% equity stake was sold to Tata Coffee in 2001 and C Sivasankaran bought the remaining 65 per cent in Barista from"
"Bartender A bartender (also known as a barkeep, barman, barmaid, bar chef, tapster, mixologist, alcohol server, flairman or an alcohol chef) is a person who formulates and serves alcoholic or soft drink beverages behind the bar, usually in a licensed establishment. Bartenders also usually maintain the supplies and inventory for the bar. A bartender can generally mix classic cocktails such as a Cosmopolitan, Manhattan, Old Fashioned, and Mojito. Bartenders are also usually responsible for confirming that customers meet the legal drinking age requirements before serving them alcoholic beverages. In certain countries, such as Canada, the United Kingdom and Sweden, bartenders"
"the preparer of coffee and operator of an espresso machine. Baristas generally operate a commercial espresso machine, and their role is preparing and pulling the shot; the degree to which this is automated or done manually varies significantly, ranging from push-button operation to an involved manual process. Espresso is a notoriously finicky beverage, and good manual espresso making is considered a skilled task. Further, preparation of other beverages, particularly milk-based drinks such as cappuccinos and lattes, but also non-espresso coffee such as drip or press pot, requires additional work and skill for effective frothing, pouring and most often latte art."
"on the job. Bartenders in the United States may work in a large variety of bars. These include hotel bars, restaurant bars, sports bars, gay bars, piano bars, and dive bars. Also growing in popularity is the portable bar, which can be moved to different venues and special events. Bartender A bartender (also known as a barkeep, barman, barmaid, bar chef, tapster, mixologist, alcohol server, flairman or an alcohol chef) is a person who formulates and serves alcoholic or soft drink beverages behind the bar, usually in a licensed establishment. Bartenders also usually maintain the supplies and inventory for the"
"well, and the North American espresso bar culture is responsible for the popularization of the Indian spiced tea drink masala chai. Iced drinks are also popular in some countries, including both iced tea and iced coffee as well as blended drinks such as Starbucks' Frappucino. A worker in an espresso bar is referred to as a barista. The barista is a skilled position that requires familiarity with the drinks being made (often very elaborate, especially in North American-style espresso bars), a reasonable facility with some equipment as well as the usual customer service skills. Abbas, H. (2014). ""Coffee Houses, Early"
"competitors advance to a second (semi-finals) round, plus the addition of a wildcard placing. The final round comprises the top scoring six baristas from the semi-finals round and takes place on the last day of the competition.In each round competitors present a 15 minute routine in which they must prepare and serve a total of 12 drinks: (4) espresso, (4) cappuccino and (4) ‘signature beverages’ (a non-alcoholic espresso-based cocktail) to each of four sensory judges. Baristas commonly perform the same routine in each of the rounds that they compete. The four judges award points on a variety of factors including"
"Bar A bar (also known as a saloon or a tavern or sometimes a pub or club, referring to the actual establishment, as in pub bar or savage club etc.) is a retail business establishment that serves alcoholic beverages, such as beer, wine, liquor, cocktails, and other beverages such as mineral water and soft drinks and often sell snack foods such as potato chips (also known as crisps) or peanuts, for consumption on premises. Some types of bars, such as pubs, may also serve food from a restaurant menu. The term ""bar"" also refers to the countertop and area where"
"chairs that are placed at tables or counters for their patrons. The term ""bar"" is derived from the specialized counter on which drinks are served. Some bars have entertainment on a stage, such as a live band, comedians, go-go dancers, or strippers. Patrons may sit or stand at the bar and be served by the bartender, or they may sit at tables and be served by cocktail servers. Food and drink are often paired together to enhance the taste experience. This primarily happens with wine and a culture has grown up around the process. Weight, flavors and textures can either"
"semiautomatic pump-type machine, although occasionally a manually operated lever-and-piston system) and a display case containing pastries and occasionally savory items such as sandwiches. In the traditional Italian bar, customers either order at the bar and consume their drinks standing or, if they wish to sit down and be served, are usually charged a higher price. In some bars there is an additional charge for drinks served at an outside table. In other countries, especially the United States, seating areas for customers to relax and work are provided free of charge. Some espresso bars also sell coffee paraphernalia, candy, and even"
"serve non-alcoholic beverages such as water, fruit juice, and flavored carbonated beverages. Such a bar could double as a service counter for the storage of BYOB material and offer ice and mixing services to create mixed drinks using the customer-purchased ingredients. Where waitstaff are present, they may serve as an extension of the bar service; providing and refreshing drinks while maintaining the cleanliness of the seating areas. Many clubs have a lobby area where the cover charge, if any, is collected by a doorman or doorwoman and security personnel can do a quick check of prospective customers as they enter"
"either a room or an area of a room as a home bar. Furniture and arrangements vary from efficient to full bars that could be suited as businesses. Bars categorized by the kind of entertainment they offer: Bars can categorized by the kind of patrons who frequent them: The counter at which drinks are served by a bartender is called ""the bar"". This term is applied, as a synecdoche, to drinking establishments called ""bars"". This counter typically stores a variety of beers, wines, liquors, and non-alcoholic ingredients, and is organized to facilitate the bartender's work. The word ""bar"" in this"
"day, a full bar and even a wine selection. Among the drinks customarily served are the ""grande crème"" (large cup of white coffee), wine by the glass, beer (""un demi"", half a pint, or ""une pression"", a glass of draught beer), ""un pastis"" (made with aniseed flavour spirit), and ""un espresso"" (a small cup of black coffee). Drinking at the bar is cheaper than doing so at one of the tables. The café sometimes doubles as a ""bureau de tabac"", a tobacco shop that sells a wide variety of merchandise, including metro tickets and prepaid phone cards. Some of the"
"bars may offer wine or sake to accompany and be paired with the various foods. Condiments, such as cocktail sauce and lemon, may be available, which are typically served with raw oysters. These may also be used on other foods. Other food additions may include lime, tomato, chili peppers, mignonette sauce and caviar Raw bars exist in various cities in the United States, such as Jay's Restaurant in New York City, which has a raw bar. Some bistro-style restaurants offer a raw bar. Some restaurants offer a seasonal raw bar, such as Grand Banks restaurant in New York City and"
"for bars, which are meant to have more severe restrictions. Some restaurants are licensed to serve alcohol (""fully licensed""), or permit customers to ""bring your own"" alcohol (BYO / BYOB). In some places restaurant licenses may restrict service to beer, or wine and beer. Restaurant A restaurant (), or an eatery, is a business which prepares and serves food and drinks to customers in exchange for money. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services, and some offer only take-out and delivery. Restaurants vary greatly in appearance and offerings,"
"also be barred from other places. Visitors are very welcome here and all one needs to do is to leave a small donations at departure. The participants sit on home made seats around the barman who is in the centre and in reach of all the participants. The barman has a miniature cup – the bottom part of a tiny coconut – and serves everyone from it – going around the full circle. One may drink or wave away the drink. There is a table with sliced up fruit and one may help oneself. There are generally instruments strumming and"
"drinks are served. The term ""bar"" is also derived from the metal or wooden bar that is often located at feet along the length of the ""bar"". Bars provide stools or chairs that are placed at tables or counters for their patrons. Bars that offer entertainment or live music are often referred to as music bars, live venues, or nightclubs. Types of bars range from inexpensive dive bars to elegant places of entertainment, often accompanying restaurants for dining. Many bars have a discount period, designated a ""happy hour"" to encourage off-peak-time patronage. Bars that fill to capacity sometimes implement a"
"music. North American espresso bars were also at the forefront of widespread adoption of public WiFi access points to provide Internet services to people doing work on laptop computers on the premises. The offerings at the typical espresso bar are generally quite Italianate in inspiration; biscotti, cannoli and pizzelle are a common traditional accompaniment to a caffe latte or cappuccino. Some upscale espresso bars even offer alcoholic drinks such as grappa and sambuca. Nevertheless, typical pastries are not always strictly Italianate and common additions include scones, muffins, croissants, and even doughnuts. There is usually a large selection of teas as"
"customers into the venue, typically on less busy nights of the week. The person asking the questions is known as the quizmaster. Quizmasters also mark and score answers submitted by teams, although formats exist where teams will mark each other's answer sheets. The questions may be set by the bar staff or landlord, taken from a quiz book, bought from a specialist trivia company, or be set by volunteers from amongst the contestants. In the latter case, the quiz setter may be remunerated with drinks or a small amount of money. Often questions may be drawn from the realm of"
"United States Barista Championship The United States Barista Championship or USBC, is a competition to decide the most well rounded barista in the United States. Competitors prepare and serve three courses of espresso-based beverages consisting of espressos, milk beverages, and signature drinks. The Competitor must make all three courses of beverages within a 15 minute time limit and are judged by seven different judges. The judging team consists of 4 sensory judges, 2 technical judges, and 1 head judge. The role of the sensory judge is to score the competitor solely on the quality of the beverage served and customer"
"Bar-back A barback or runner, as they are commonly known in Europe, is a bartender's assistant. Bar-backs work in nightclubs, bars, restaurants and catering halls, and usually receive a portion of the bartender's tips. At high volume bars, the tips are divided where more than one bar-back is present. They are often under the tutelage of bartenders and work their way into the job. They are there to simplify a bartender's job; being involved in the bar preparation through stocking the bar with liquor, ice, glassware, beer, garnishes, and so on, during the night bussing tables, changing kegs and dishwashing,"
"Raw bar A raw bar is a small restaurant or a bar within a restaurant where live raw shellfish are shucked and served. Raw bars typically offer a variety of raw and cooked seafood and shellfish that is served cold. Seafood-based dishes may also be proffered, and additional, non-seafood foods may also be part of the fare. Raw bars may offer alcoholic beverages such as oyster shooters, as well as wine and sake that is paired with various foods. Additional accompaniments may include condiments, sauces and foods such as lemon and lime. Several restaurants in the United States offer raw"
"This includes cafés and coffeehouses, focus on providing hot drinks as well as light snacks. Many coffee houses in the Middle East, and in West Asian immigrant districts in the Western world, offer ""shisha"" (""nargile"" in Turkish and Greek), flavored tobacco smoked through a hookah. Espresso bars are a type of coffeehouse that specialize in serving espresso and espresso-based drinks. In China and Japan, the establishment would be a tea house, were people would socialise whilst drinking tea. Chinese scholars have used the teahouse for places of sharing ideas. Alcoholic drinks are served in drinking establishments, which have different cultural"
"them job satisfaction. He or she looks after and guides the personal well-being of the staff, since it makes the work force stronger and more profitable, and works with other executive management officers such as the Executive Chef and the Owner. The Beverage Manager (or Bar Manager, Bartender) is responsible for all the beverage, beverage service and bar operations of the restaurant. He or she reports directly to the Maître d'hôtel (Manager). Beverage managers order bar inventory, maintain and track inventory, issue bar stock, and schedule bar service personnel. Often a bar manager will have prior experience as a bartender."
"and knowledge so the training was free of charge for all baristas. Barista Training was conducted by Mr. Ivan Abramo and Molinari Coffee from Italy and Java Coffee Company from Poland. Besides sampling all the different coffee and tea tastes, visitors enjoyed entertainment program, musical performances and competitions. The best baristas showcased their craft and educated visitors how to make a perfect espresso and latte art, and taught them how to choose a coffee machine. The attendees found out how coffee grows, how people drink it around the world, how it affects the health, and everything else they ever wanted"
"items served are smoked salmon, avocado pear, caviar, pâté, shellfish cocktails and melon with garnishes and decorations. Seasoned hot dishes served are of vegetables, meat, fish, egg, pasta, cheese, soufflés, tartlets, puff pastry or choux pastry. In Mexico"" botanas"" refers to the vegetarian varieties commonly served in small portions in wine bars. In many Central American countries, hors d'oeuvres are known as ""bocas"" (lit. ""mouthfuls""). ""Pasapalos"" (lit. ""drink passer"") is Venezuelan for an hors d'oeuvre. In Arabic ""moqabbelat"" (, ""things which make one accept what is to come"". From root lit. ""to accept"") is the term for an hors d'oeuvre."
"up with iced water, rarely without water. A bartender may ask customers whether they want it ""in or out"", upon which the bartender swirls the angostura bitters around the glass before either leaving it in, or pouring it out (leaving only a residue), and then adding the gin. It is also common for pink gin to be served as 'pink gin and tonic', typically consisting of 4 dashes of angostura bitters and 2 shots of gin, which is then topped up with tonic water. This is served in a highball glass over ice, and then can be garnished with lemon."
"served in a stemmed glass, such as a martini glass. The glass may be prepared with a sugared rim, performed by dipping the rim of the glass in water or lemon juice and then dipping it into a rimmer (a shallow tray used in bartending), filled with sugar. Superfine sugar (also called ""bar sugar"", ""caster sugar"", ""castor sugar"" and ""ultrafine sugar""), which is more finely ground compared to standard granulated sugar, is sometimes used for this purpose. The lemon drop was invented sometime in the 1970s by Norman Jay Hobday, the founder and proprietor of Henry Africa's, a fern bar"
"The actual liquors used by a drinking establishment will vary. A bartender's well may include at least one variety each of gin, rum, whiskey, vodka, bourbon, tequila, triple sec, and vermouth. Some establishments that cater to higher-end clientele or wish to project an aura of luxury choose premium brands to be their well liquors (thus offering a ""premium well""). A rail or well drink is usually served when a customer does not specify that a particular brand of liquor be used. For example, a customer order for a ""Scotch and soda"" would lead the bartender to use a rail/well Scotch"
"Barm Barm is the foam, or scum, formed on the top of liquor – fermented alcoholic beverages such as beer or wine, or feedstock for hard liquor or industrial ethanol distillation – when fermenting. It was used to leaven bread, or set up fermentation in a new batch of liquor. Barm, as a leaven, has also been made from ground millet combined with must out of wine-tubs and is sometimes used in English baking as a synonym for a natural leaven. Various cultures derived from barm, usually ""Saccharomyces cerevisiae"", became ancestral to most forms of brewer's yeast and baker's yeast"
"pub offering draught beer and sometimes meals. The ""bisztró"" is an inexpensive restaurant often with self-service. The ""büfé"" is the cheapest place, although one may have to eat standing at a counter. Pastries, cakes and coffee are served at the confectionery called ""cukrászda"", while an ""eszpresszó"" is a café. Pálinka: is a fruit brandy, distilled from fruit grown in the orchards situated on the Great Hungarian Plain. It is a spirit native to Hungary and comes in a variety of flavours including apricot (""barack"") and cherry (""cseresznye""). However, plum (""szilva"") is the most popular flavour. Beer: Beer goes well with"
"blacksmith, pavior, and butcher. Close by a pair of fish-sellers rest with a pint and a porter sets down his load to refresh himself. In the background, two men carrying a sedan chair pause for drink, while the passenger remains wedged inside, her large hoop skirt pinning her in place. On the roof, the builders, who are working on the publican's house above the ""Sun"" tavern share a toast with the master of a tailor's workshop. In this image it is a barrel of beer that hangs from a rope above the street, in contrast to the body of the"
"and the use of accessories when creating many types of coffees. Normally, within the espressobar environment, the term caffè denotes straight espresso. When one orders """"un caffè"""" it is normally enjoyed at the bar, standing. The espresso is always served with a saucer and demitasse spoon, and sometimes with a complimentary wrapped chocolate and a small glass of water. The instrument used to prepare caffè at home, the ""caffettiera"", is essentially a small steam machine made of a bottom boiler, a central filter which contains the coffee grounds, and an upper cup. In the traditional Moka, water is put in"
"Salad bar A salad bar is a buffet-style table or counter at a restaurant or food market on which salad components are provided for customers to assemble their own salad plates. Most salad bars provide lettuce, chopped tomatoes, assorted raw, sliced vegetables (such as cucumbers, carrots, celery, olives and green or red bell peppers), dried bread croutons, bacon bits, shredded cheese, and various types of salad dressing. Some salad bars also have additional food items such as cooked cold meats, (turkey, chicken, ham, or tuna), cooked beans (e.g., chick peas, garbanzo beans or kidney beans), boiled eggs, cottage cheese, cold"