CSS-Hospitality Bartender Test

Instructions: Answer each question to the best of your ability. This test evaluates your knowledge of bartending techniques, customer service, and safety standards.

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+1-901-123-4567

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Section 1: Cocktails & Spirits

1. What are the main ingredients in a classic Margarita?

a) Vodka, triple sec, lime juice

b) Tequila, triple sec, lime juice

c) Rum, simple syrup, lemon juice

d) Whiskey, vermouth, bitters

2. Which of the following cocktails is stirred, not shaken?

a) Martini

b) Margarita

c) Old Fashioned

d) Whiskey Sour

3. A standard shot of liquor in the U.S. is:

a) 1 oz

b) 1.5 oz

c) 2 oz

d) 2.5 oz

4. What is the correct garnish for a classic Mojito?

a) Lemon wedge

b) Lime wheel and mint sprig

c) Cherry and orange slice

d) Cucumber ribbon

5. Which glass is typically used for serving a Martini?

a) Highball

b) Coupe

c) Rocks glass

d) Martini glass

Section 2: Wine Knowledge

6. Which of the following is a red wine?

a) Sauvignon Blanc

b) Pinot Noir

c) Chardonnay

d) Riesling

7. A dry wine means:

a) It has a high sugar content

b) It has no residual sugar, meaning it’s not sweet

c) It’s a type of sparkling wine

d) It has high acidity

8. What is the proper way to serve red wine?

a) Ice cold, straight from the refrigerator

b) Chilled in a bucket of ice

c) At room temperature or slightly below

d) Mixed with soda water for balance

9. What is the correct way to open a bottle of wine?

a) Shake the bottle to loosen the cork, then pull it out

b) Use a wine key/corkscrew to remove the cork slowly

c) Use a knife to break the cork

d) Tap the bottle to loosen the cork before pulling

10. Which wine pairs best with steak?

a) Sauvignon Blanc

b) Pinot Grigio

c) Cabernet Sauvignon

d) Moscato

Section 3: Customer Service & Safety

11. A bartender should always serve customers in the order they arrived at the bar.

True

False

12. If a customer appears intoxicated, it is acceptable to serve them one more drink before cutting them off.

True

False

13. When handling cash and credit card payments, it is best practice to announce the total and confirm before processing.

True

False

14. Ice scoops should always be left inside the ice bin to ensure easy access.

True

False

15. A bartender should check IDs for anyone who looks under 30 years old

True

False

Section 4: Practical Scenarios

16. A guest asks for a light-bodied red wine. What would you recommend?

17. A customer complains their wine is too warm. How would you handle this?

18. A guest asks you to explain the difference between a Cabernet Sauvignon and a Merlot. What would you say?

19. How would you properly pour a glass of wine for a guest?

20. You notice a customer trying to leave the event with a glass of wine. What steps should you take?

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