WFA Blue Grading

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WFA Blue Grading

This grade is split into 4 rounds. Please make sure you study all 4 rounds before attempting test.

Discipline

The bartender must pour a half shot, single shot, one and a half shot and double shot with one hand, and then at the same time, with the other hand, and in the following order they must pour a double shot, one and a half shot, single shot and half shot.  Note: All pours are done simultaneously .  NO sliding pours are allowed.  This will be counted as a spill for each slide.  The bartender must use a bounce/jumping pour technique.


Left Hand / Right Hand

  • Half Shot
  • Single Shot
  • One and a half shot
  • Double shot

Right Hand / Left Hand

  • Double Shot
  • One and a Half Shot
  • Single Shot
  • Half Shot

Pass Mark

The minimum the bartender can score to pass this round is twenty eight (28) points (70%).  If they get the pour between the “tolerance” they score four (4).  If they get it on the black line they score five (5).  The maximum the bartender can score is forty (40) points.

Rules

  • All pours must be into a shaker or into a B-Pour measuring device, which is inside a shaker.
  • No sliding pours are allowed.
  • If pouring from a shaker into a measuring device/cup, then it must be done so by the bartender.
  • Adding more to a pour is NOT allowed
  • If the bartender wants to try again, he/she must discard all pours from that attempt (left hand or right hand) and do all pours again.
  • Any free flowing pour spout is allowed.
  • The tolerance is 1/8oz, 3ml or 0.3cl.

Deductions

  • Spill -1
  • Drop -3
  • Break -4

Discipline

The bartender must make a Sea Breeze, Mojito, Cosmopolitan and Strawberry Daiquiri in under two (2) minutes. They will get deducted for any mistakes they make during the preparation of the cocktails.

Pass Mark

Bartender must score a minimum of one hundred and twenty seven (124) points to pass this round (80%).  However if they are missing two or more ingredients from any their cocktails they fail the whole round.  The maximum the bartender can score is one hundred and fifty eight (155) points

Rules

  • The drinks MUST be made exactly to the specifications otherwise the round will be a fail.
  • The bartender can pre scoop the ice before the time starts
  • Equipment not placed back in the correct “area” is marked as wrong procedure.  For example leaving a store and pour on the bar top.
  • Over/Under ice – At least one cube of ice should be above the top of the rim of the glass
  • Beverage Napkins are not necessary in the speed round.
  • Ice falling on the bar top or the floor in front of the bar is a spill.  If the ice is removed from the bar top, then there is no deduction.  Ice falling anywhere else has no deduction.
  • You must muddle the Mojito a minimum of 3 times.
  • You must churn the Mojito a minimum of 6 times.
  • The Cosmopolitan must be shaken a for a minimum of 6 times (1 time counting as back and forth)
  • The Orange Zest must be flamed
  • The Cocktail Glass must be chilled
  • Real Alcohol is used for the Strawberry Daiquiri
  • The Strawberry garnish goes on the edge of the glass NOT on top of the drink
  • Bartenders can cut a small slice into the strawberry before their round
  • All Equipment & Ingredients must start as shown in the station setup.  Mint and lime is not allowed to start in a glass on the bar top.

Specifications

Using the correct specifications scores the bartender five (5) points, otherwise it is a zero (0) for each element they miss


Sea Breeze

  • 2 shots Vodka
  • 3 shots Cranberry Juice
  • 1 shot Grapefruit Juice
  • Method: Build & Float
  • Glass: Highball
  • Garnish: None
  • Straw

Mojito

  • 1 1/4 shots Rum
  • 4 – 6 lime wedges
  • 3/4 shot sugar syrup
  • 8 – 12 mint leaves
  • Top with Soda
  • Method: Add lime, mint & sugar.  Muddle 3 times minimum.  Add crushed ice and Rum.  Churn 6 times.  Add soda.  Cap with ice.
  • Garnish: Mint Sprig next to the straw
  • Glass: Highball
  • Straw

Cosmopolitan

  • 1 1/2 shots Absolut Citron
  • 1/2 shot Triple Sec
  • 1 shot Cranberry Juice
  • 1/2 shot lime juice
  • Method: Shake and Strain
  • Garnish: Orange Zest
  • Glass: Cocktail Glass

Frozen Strawberry Daiquiri

  • 1 1/2 shots White Rum
  • 1/2 shot Strawberry liqueur
  • 3 shots strawberry puree
  • 3/4 shot lime juice
  • 1/2 shot sugar syrup
  • Method: Blend
  • Garnish: Fresh Strawberry
  • Glass: Hurricane/Catalina
  • Straw

Deductions

  • Spill -2
  • Drop -3
  • Break -4
  • Wrong ingredient/procedure -2
  • Over/Under ice -3
  • Time
  • 2 minutes

Discipline

The bartender is required to make a Sea Breeze, Mojito and Cosmopolitan and perform the ten (10) required working flair moves listed on the WFA website in under for the Green level in under three minutes and thirty seconds (3:00).  They will get deducted for any mistakes they make during the preparation of the cocktails.

Pass Mark

There is a minimum pass mark of one hundred and sixty eight (205) points to get to the next round (80%).  The maximum the bartender can score is two hundred and ten (205) points.  The bartender will get deducted for making any mistakes during the making of the cocktails.  If they miss two or more ingredients in any of the cocktails they automatically fail the round.

Rules

  • The drinks MUST be made exactly to the specifications otherwise the round will be a fail.
  • The bartender can pre scoop the ice before the time starts
  • Equipment not placed back in the correct “area” is marked as wrong procedure.  For example leaving a store and pour on the bar top.
  • Over/Under ice – At least one cube of ice should be above the top of the rim of the glass
  • Beverage Napkins are not necessary in the speed round.
  • Ice falling on the bar top or the floor in front of the bar is a spill.  If the ice is removed from the bar top, then there is no deduction.  Ice falling anywhere else has no deduction.
  • You must muddle the Mojito a minimum of 3 times.
  • You must churn the Mojito a minimum of 6 times.
  • The Cosmopolitan must be shaken a for a minimum of 6 times (1 time counting as back and forth)
  • The Orange Zest does not need to be flamed
  • The Cocktail Glass must be chilled
  • Real Alcohol is used for the Strawberry Daiquiri
  • The Strawberry garnish goes on the edge of the glass NOT on top of the drink
  • Bartenders can cut a small slice into the strawberry before their round
  • All Equipment & Ingredients must start as shown in the station setup.  Mint and lime is not allowed to start in a glass on the bar top.

Specifications

Using the correct specifications scores the bartender five (5) points, otherwise it is a zero (0) for each element they miss


Sea Breeze

  • 2 shots Vodka
  • 3 shots Cranberry Juice
  • 1 shot Grapefruit Juice
  • Method: Build & Float
  • Glass: Highball
  • Garnish: None
  • Straw

Mojito

  • 1 1/4 shots Rum
  • 4 – 6 lime wedges
  • 3/4 shot sugar syrup
  • 8 – 12 mint leaves
  • Top with Soda
  • Method: Add lime, mint & sugar.  Muddle 3 times minimum.  Add crushed ice and Rum.  Churn 6 times.  Add soda.  Cap with ice.
  • Garnish: Mint Sprig next to the straw
  • Glass: Highball
  • Straw

Cosmopolitan

  • 1 1/2 shots Absolut Citron
  • 1/2 shot Triple Sec
  • 1 shot Cranberry Juice
  • 1/2 shot lime juice
  • Method: Shake and Strain
  • Garnish: Orange Zest
  • Glass: Cocktail Glass

Frozen Strawberry Daiquiri

  • 1 1/2 shots White Rum
  • 1/2 shot Strawberry liqueur
  • 3 shots strawberry puree
  • 3/4 shot lime juice
  • 1/2 shot sugar syrup
  • Method: Blend
  • Garnish: Fresh Strawberry
  • Glass: Hurricane/Catalina
  • Straw

Deductions

  • Spill -2
  • Drop -3
  • Break -4
  • Wrong ingredient/procedure -2
  • Over/Under ice -3
  • Time
  • 3:00 seconds

Working Flair Moves

  1. Front to Arm Stall
  2. tbc
  3. Reverse Forearm Stall
  4. Snatch to Back
  5. Shadow Switch
  6. Snatch to Stall
  7. Pop up to Reverse Nest
  8. Split Grab
  9. Double Snatch
  10. Split Pour

The bartender will score five (5) points for landing the move “clean” three (3) if not so “clean” and zero (0) for not landing or attempting the move.

Deductions

  • Spill -2
  • Drop -3
  • Break -4
  • Time: 1:30seconds

Discipline

For the Exhibition round the bartender doesn’t need to make a drink.  They must just perform all of the exhibition flair moves listed on the WFA website

Pass Mark

The minimum pass mark for this round is thirty eight (38) points (76%).  The maximum the bartender can score is fifty (50) points

Rules

  • – No drink has to be made in the Exhibition Flair Round.
  • – The moves must look the same as they do in the video.  This means the same amount of spins.  NO upgrading of moves is allowed.
  • – Any moves you miss during the routine you can go back and try again before time is up
  • – When the bartender finishes their round, they must give an indication that they have stopped, by saying STOP, TIME, FINISHED or something of the like.
  • – Bartenders are encouraged to put the moves into a routine.
  • – No empty bottle flair is allowed.  This will be marked as wrong procedure.
  • – All exhibition flair bottles must contain at least half a shot.

Tip

Remember to do the moves exactly as they are shown on the video

Exhibition Flair Moves

  1.  Over to Elbow Stall
  2. Dead Squirrel
  3. Split to Snatch
  4. All in One
  5. Split, Snatch, Nest.
  6. 4 Bottle Multiplex
  7. 3 Bottle Switch
  8. Bump Tap
  9. Blind reverse Nest

The bartender will score five (5) points for landing the move “clean” three (3) if not so “clean” and zero (0) for not landing or attempting the move.

Deductions

  • Spill -2
  • Drop -3
  • Break -4
  • Time: 1:30seconds
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