Classify beverages. Describe the glassware used and the rules for serving food and beverages.

1. 1 · Open in two lines. A beverage is any drinkable liquid taken to quench thirst, refresh, stimulate or nourish. Correct glassware and serving rules complete good service.
2. 2 · Draw a classification chart. [Chart: beverages → non-alcoholic (stimulating, refreshing, nourishing) and alcoholic (fermented, distilled, compound), with two examples each]
3. 3 · Non-alcoholic beverages. Stimulating: tea, coffee. Refreshing: juices, buttermilk, aerated drinks. Nourishing: milk, lassi, malted drinks.
4. 4 · Alcoholic beverages. Fermented: beer, wine. Distilled: whisky, rum, gin. Compound: liqueurs.
5. 5 · Glassware.
   • Water goblet, tumbler, juice glass.
   • Wine glass, flute, brandy balloon, cocktail glass.
   • Beer mug, shot glass, milkshake glass.
6. 6 · Rules for serving. Food from the left (silver service), beverages from the right, clear from the right; ladies first, host last; hold glasses by the stem; fill three-quarters; no chipped glassware.
7. 7 · In food service. Hospital and hostel tea, milk and buttermilk served at the right temperature in clean glasses held by the base.
8. 8 · Close in one line. Right drink, right glass, right side, right temperature.

Scoring tip: Draw the classification as a tree; it lets you cover all six types quickly before moving to glassware.