Forums are for fun and to generate discussion on topics that interest you. Whether you're replying to a message or starting your own, keep in mind the following and it will be a lot better for everyone. If you violate these guidelines your message just won't go up, will be deleted or you may even be banned from membership. • No vulgar, obscene or offensive language. Keep in mind the people who are going to be reading your words. • No material that defames, threatens, harasses or abuses. • No material that is unnecessarily violent. • No illegal activities: for example, how to make counterfeit money. • No comments that are racially or ethnically offensive. • No posting or referencing sexually explicit or other offensive material. • No posting a message numerous times: it will only go up once. • No posting unknown advertisements, or soliciting business or the posting of advertisements on the forums. This includes the posting of chain letters or pyramid schemes. We want to keep the forums for discussion. We are not in any way responsible for any material which may contravene these guidelines or any other law. We reserve the right to remove any material from the forums without further notice. The opinions expressed in these forums are those of the relevant users and not us. Please respect other users of the forums when posting your message and keep it clean, keep it relevant and for your own security don’t put in any personal details.

To make sure you can access all the information on our site Add us as a Trusted Site 1. In Internet Explorer, from the Tools menu, click Internet Options. 2. Click Security. 3. Click Trusted Sites. 4. In the Security level for this zone box, check your security level. You may need to do one of the following: - If it is set to High, use the slider to change it to a Medium or lower security level. - If it is set to Custom, click Default Level, and then use the slider to change it to a Medium or lower security level. 5. Click the Sites button. 6. In the Add this Web site to the zone field, type the URL for the trusted Web site. 7. Click OK. 8. On the Internet Options window, click OK.

With Windows XP SP2 a new feature that is installed is the Internet Explorer Pop-Up Blocker. The Pop-Up blocker will prevent all pop-ups from opening on your computer, even ones that are necessary on this website. YOU MUST Follow these steps to turn off the Pop-Up Blocker. 1. Open Internet Explorer 2. Click on Tools, mouse over Pop-up Blocker, and click on Turn Off Pop-up Blocker (if the option says turn on Pop-up blocker, then disregard). The Pop-Up Blocker will now be turned off.

Moderators control individual forums. They can edit, delete, or prune any posts in their forums. If you have a question about a particular forum, you should direct it to your forum moderator.

If a Bar, Nightclub or Promoter has signed up to use the Guestlist system with us there will be an icon indicating that Guestlist is available. If the Guestlist is available you can click on the Guestlist icon and fill out your necessary information to apply to be on it. A representative from the Bar, Nightclub or Promoter will notify you if your Guestlist request has been accepted. This site does not monitor or approve Guestlist requests submitted... SO DO NOT CONTACT US ABOUT YOUR GUESTLIST REQUEST! Guestlist requests are subject to the conditions specified by the Bar, Nightclub or Promoter and you still have to meet their venue conditions when you are there.

Go to home page area "FORGOT PASSWORD" Enter in the email address that you used to sign up with and then click submit. If you have forgotten which email address you used, try testing out a few... the system will let you know if it has found the email address on file or not. Once you have entered in your legitimate email address, an email will be send to you with your username and password. Retrieve your username/password from your email inbox, then return to the website to try logging in again.

Because your consumers and competition are online! Online is an effective and cost-efficient medium that allows marketers and their customers to engage in a rich dialogue. Marketers can develop deep insights and consumers can select information that will actively shape their spending decisions. 1 Online is now bigger than radio and outdoor advertising! 2With online, you can reach your customers throughout the day. You can target specific audiences and demographics in different mindsets throughout the day. 3Online is now the primary source for info and communicating for 18-55 year olds. How will you be communicating with them? 4 ONLINE REALLY WORKS! It's been proven that online advertising impacts on brand measurements and drives leads and sales. Thousands of cross media optimisation studies internationally prove that adding online to the marketing mix improves campaign performance and Return on Investment.

Competitions are a powerful tool which can provide long-term benefits to your business. They enable you to effectively promote your brand, learn more about your audience through entry questionnaires, and even get in touch with the people who opt-in to learn more from you

Box Pour into and out of a shaker, usually only once. Gives the drink a quick mixing without shaking. Call Drink A liquor and mixer, of which the liquor is a defined brand. (ie. Tanqueray and Tonic, Bacardi and Coke) Cobbler A tall drink of any liquor served in a collins or highball glass with shaved or crushed ice and garnished with fresh fruit and mint sprigs. Chaser A mixer that is consumed immediately after a straight shot of liquor to create a different taste. Cocktail Any of various alcoholic beverages consisting usually of brandy, whiskey, vodka, or gin combined with fruit juices or other liquors and often served chilled. Collins A drink akin to a sour which is served in a tall glass with soda water or seltzer water. Cooler A drink consisting of ginger ale, soda water, and a fresh spiral or twist of citrus fruit rind, served in a collins or highball glass. Crusta A sour-type drink served in a glass that is completely lined with an orange or lemon peel cut in a continuous strip. Cup A punch-type drink that made up in quantities of cups or glasses in preference to a punch bowl. Daisy An oversize drink of the sour type, normally made with rum or gin. It is served over crushed ice with a straw, and sweetened with a fruit syrup. Lace Normally applies to the last ingredient in a recipe, meaning to pour onto the top of the drink. Eggnog A traditional holiday drink containing a combination of eggs beaten with cream or milk, sugar, and a liquor such as brandy, rum, or bourbon. Fix A sour-type drink similar to the daisy, made with crushed ice in a large goblet. Fizz An effervescent beverage. (ie. that which is carbonated or which emits small bubbles.) Flip A chilled, creamy drink made of eggs, sugar, and a wine or spirit. Brandy and sherry flips are two of the better known kinds. Frappé A partially frozen, often fruity drink. It is usually a mixture of ingredients served over a mound of crushed ice. Grog A rum-based beverage with water, fruit juice and sugar, commonly served in a large mug. Highball Any spirit served with ice and soda water in a medium to tall glass (often a highball glass). Julep A drink made of bourbon, mint, sugar and crushed ice. Lowball A short drink made of spirits served with ice, water or soda in a small glass. Mist A liquor served over a glass filled with crushed ice, often a way of serving liqueur as an after dinner drink. Mulls A sweetened and spiced heated liquor, wine or beer, served as a hot punch. Neat The consumption of a spirit as a straight, unaccompanied shot. Negus A punch-like combination containing a wine, such as port, heated with spices and sweetened. Nip A quarter of a bottle. Nightcap A wine or liquor taken before bedtime. On The Rocks A wine or liquor poured over ice cubes. Pick-Me-Up A drink designed to relieve the effects of overindulgence in alcohol. Posset An old british drink from which the eggnog was derived. It consists of a mixture of heated ale or wine curdled with milk, eggs, and spices. Puff A traditional afternoon drink made of equal parts spirit and milk, topped with club soda and served over ice. Punch A party-size beverage consisting of fruit, fruit juices, flavorings and sweeteners, soft drinks, and a wine or liquor base. Rickey A drink made a liquor, usually gin, a half lime and soda water. It is sometimes sweetened, and often served with ice in a rickey glass. Sangaree A tall chilled and sweetened wine/liquor garnished with nutmeg. Shooter A straight shot of whiskey or other kind of spirit taken neat. Shrub Spirits, fruit juices, and sugar, aged in a sealed container such as a cask or crock, then usually bottled. Sling A tall drink made with either brandy, whiskey or gin, with lemon juice, sugar and soda water. It is served both hot and cold. Smash A short julep made of liquor, sugar, and mint, served in a small glass. Sour A short drink consisting of liquor, lemon/lime juice and sugar. Supercall Also known as top shelf or super premium. The high octane, often higher proof alcohols, or super-aged or flavored versions. Swizzle A tall, traditionally rum-based cocktail filled with cracked ice. A stirring rod or swizzle stick is quickly rotated between the palm of the hands to form frost on the glass. Syllabub A beverage made from a mixture of sweetened milk/cream, wine and spices. Toddy A sweetened drink of liquor and hot water, often with spices and served in a tall glass. Tot A small amount of liquor. Virgin A non-alcoholic drink. Well Drink A liquor and mixer, of which neither are defined brands. (ie. Gin and Tonic, Rum and Coke)

Shaking When a drink contains eggs, fruit juices or cream, it is necessary to shake the ingredients. Shaking is the method by which you use a cocktail shaker to mix ingredients together and chill them simultaneously. The object is to almost freeze the drink whilst breaking down and combining the ingredients. Normally this is done with ice cubes three-quarters of the way full. When you've poured in the ingredients, hold the shaker in both hands, with one hand on top and one supporting the base, and give a short, sharp, snappy shake. It's important not to rock your cocktail to sleep. When water has begun to condense on the surface of the shaker, the cocktail should be sufficiently chilled and ready to be strained. Straining Most cocktail shakers are sold with a build-in strainer or hawthorn strainer. When a drink calls for straining, ensure you've used ice cubes, as crushed ice tends to clog the strainer of a standard shaker. If indeed a drink is required shaken with crushed ice (ie. Shirley Temple), it is to be served unstrained. Stirring You can stir cocktails effectively with a metal or glass rod in a mixing glass. If ice is to be used, use ice cubes to prevent dilution, and strain the contents into a glass when the surface of the mixing glass begins to collect condensation. Muddling To extract the most flavor from certain fresh ingredients such as fruit or mint garnishes, you should crush the ingredient with the muddler on the back end of your bar spoon, or with a pestle. Blending An electric blender is needed for recipes containing fruit or other ingredients which do not break down by shaking. Blending is an appropriate way of combining these ingredients with others, creating a smooth ready to serve mixture. Some recipes will call for ice to be placed in the blender, in which case you would use a suitable amount of crushed ice. Building When building a cocktail, the ingredients are poured into the glass in which the cocktail will be served. Usually, the ingredients are floated on top of each other, but occasionally, a swizzle stick is put in the glass, allowing the ingredients to be mixed. Layering To layer or float an ingredient (ie. cream, liqueurs) on top of another, use the rounded or back part of a spoon and rest it against the inside of a glass. Slowly pour down the spoon and into the glass. The ingredient should run down the inside of the glass and remain seperated from the ingredient below it. Learning the approximate weight of certain liqueurs and such will allow you to complete this technique more successfully, as lighter ingredients can then be layered on top of heavier ones. Flaming Flaming is the method by which a cocktail or liquor is set alight, normally to enhance the flavor of a drink. It should only be attempted with caution, and for the above reason only, not to simply look cool. Some liquors will ignite quite easily if their proof is high. Heating a small amount of the liquor in a spoon will cause the alcohol to collect at the top, which can then be easily lit. You can then pour this over the prepared ingredients. Don't add alcohol to ignited drinks, don't leave them unattended, light them where they pose no danger to anybody else, and ensure no objects can possibly come into contact with any flames from the drink. Always extinguish a flaming drink before consuming it.

Standard Units ml ounces (oz) dash 0.9 1/32 teaspoon 3.7 1/8 tablespoon 11.1 3/8 pony 29.5 1 shot 29.5 1 splash 3.7 1/8 measure (msr) 26.5 0.9 mickey 384 13 jigger 44.5 1 1/2 wine glass 119 4 split 177 6 cup 257 8 miniature (nip) 59.2 2 half pint (US) 257 8 half pint (UK) 284 9.6 tenth 378.88 12.8 pint (US) 472 16 pint (UK) 568 19.3 fifth 755.2 25.6 quart 944 32 Imperial quart 1137 38.4 half gallon (US) 1894 64 gallon (US) 3789 128 Wine and champagne litres ounces (oz) split (1/4 btl) 0.177 6 "pint" (1/2 btl) 0.3752 12 "Quart" (1 btl) 0.739 25 magnum (2 btls) 1.478 52 jeroboam (4 btls) 2.956 104 tappit-hen 3.788 128 rehoboam (6 btls) 4.434 methuselah (8 btls) 5.912 salmanazar (12 btls) 8.868 balthazar (16 btls) 11.824 nebuchadnezzar (20 btls) 14.780 demijohn (4.9 gallons) 18.66 Metric Measurements metric system is based on tens, thus: ml cl dl ml 1 0.1 0.01 cl 10 1 0.1 dl 100 10 1 ml = millilitre, cl = centilitre, dl = decilitre

You need to be a member to gain full entry to the website. By joining your member profile enables you to communicate directly with other members & also offers you the many advanced features which cannot be offered otherwise.

Alcohol and Responsible Drinking Alcohol Alcohol, in chemical terms, contains a hydroxyl (hydrogen and oxygen) group attached to a saturated carbon atom. Therefore any compound that combines hydrogen, oxygen and carbon atoms together to form molecules are members of the alcohol family of chemicals. There are various kinds of alcohol, but only ethyl can be taken with safety. Ethyl alcohol derived from the fermentation of grapes or other sugar containing liquid. The enzymes created by yeast cells convert the sugar in the grape juice into alcohol as well as into carbon dioxide. Ethanol is the only alcohol that is safe to drink till today. To the layman, the term: 'alcohol' is widely used rather than the chemist term ethyl alcohol or ethanol. Pure alcohol is colourless and will ignite at -12oC. Ethyl alcohol or Ethanol is potable, clear, colourless with an ethereal odour and a warm, burning, slightly sweet taste. It is a volatile, flammable substance that burns with a blue flame and is also hygroscopic (water-absorbing). It is completely mixable with water in any proportion. It vapourises at 78.3oC and freezes at -113oC. Alcohol should be consumed in moderate quantity. It has a pleasing and soporific (sleep-inducing) effect. It is this ability to allow its consumer to loosen their inhibitions and relax that made alcohol prized and sought after. Continuous and repeated excessive consumption can lead to alcohol dependency. This can also cause damage to the liver. Dispelling Myths About Alcohol Alcohol is not a stimulant. Alcohol does not have nutritional value. It is not possible to prevent symptoms of a hangover e.g. by eating fats or taking massive doses of vitamins before heavy drinking. Drinking large quantities of black coffee or taking a cold shower cannot counteract the effects of alcohol. Straight whiskey will not affect a person more rapidly than a whiskey and soda. It's not a sign of maturity to be able to hold your liquor. How Alcohol Affects A Person Alcohol takes as little time as three minutes after it has been swallowed to reach the brain. The exact amount of time varies among individuals. When alcoholic beverage is consumed, a small portion of the pure alcohol is absorbed directly and immediately into the bloodstream through the stomach walls. The rest of the alcohol is processed at a slightly slower rate through the small intestine and into the bloodstream. The alcohol-laden blood is pumped through the body by the heart where it eventually transports the alcohol to the liver which oxidises and breaks down the alcohol. 90 to 98 % of all alcohol ingested will be oxidised by the liver into water and carbon dioxide. The rest of the 2 to 8% of alcohol is excreted through our breath, urine, saliva, tears. The liver of a male is capable of breaking down the equivalent of one standard drink per hour or 80 grams of pure alcohol in 24 hours while the liver of a female is only half as efficient. As a guild a person consumed a bottle of 750 ml of wine of 12% alcohol by volume would requires 24 hrs for the alcohol to totally oxidised. As a guild to the amount of drinks one consumes within safety limit listed are the alcohol strength of principal drinks: Beer 4% to 11% alcohol by volume Wine (Red, White, Rose, Sparkling 7% to 14% alcohol by volume Fortified Wines 18% to 21% alcohol by volume Vermouth 16% to 20% alcohol by volume Brandy 40% alcohol by volume Whisky, Gin, Rum, Vodka 44% to 45% alcohol by volume Liqueurs (varies from very low to very high) 11% to 45% alcohol by volume Women Get Drunk Faster Than Men Recent research suggests that drink for drink, women get drunk faster than men. It is believed that this is because women have fewer enzymes in the liver and gut wall that break down alcohol before it enters the bloodstream. Women's safe limit is about half that of men. It was also found that women alcoholics do more harm to their bodies than men. Liver disease, brain damage and mental defects like memory loss and reduced ability to solve problems start earlier for them. As if such news are not depressing enough, it is also found that women are more likely to suffer from anxiety, depression and other additive disorders. Legal Limits We can tell how much the brain is affected by measuring the amount of alcohol in the blood. This is known as B.A.C. (blood-alcohol-concentration). Most countries have a legal limit for blood alcohol concentration. If one is found driving with a higher amount of BAC in our blood than the legal limit one may face legal action. The limits and the application of the law differ in different countries. Czech Republic East Germany Poland 30 mg % Australia Netherlands Sweden 50 mg % Canada France Singapore United Kingdom 80 mg % Denmark Finland 100 mg % United States 50-80 mg % (depending on the state) As a rough guide, in order not to exceed the legal limit, you should not take more than three drinks in an hour. You should wait at least an hour after your last drink before driving. A drink is taken as a 330 ml can of beer, a 120 ml glass of wine or a 30 ml measure of spirit (brandy, whisky, vodka, rum or gin). Hangovers The hangover is a symptom that results from having consumed too much alcoholic beverages. Hangover causes the body to suffer the following conditions: dehydration low blood sugar irritation of the stomach lining The dehydration is caused by the diuretic action of the alcohol. At the same time, the body’s natural anti-diuretic hormones are suppressed. This causes the body to lose more water that it otherwise would. Besides making the person feel thirsty, dehydration also causes headaches. Combined with the effects of the toxin-like congeners, the effects are very acute and intense headaches occur. The person also becomes very sensitive to light and prefers the dark. Alcohol causes the body to produce insulin which burns up the blood sugar. This results in low blood sugar which shows up as drowsiness, faintness and hunger which manifest itself as shivering. 'Cure' for Hangovers Alcohol causes the body to produce insulin which burns up the blood sugar. This results in low blood sugar which shows up as drowsiness, faintness and hunger which manifest itself as shivering. However, we can ease the uncomfortable and painful symptoms associated with a hangover. The following actions can ease and give comfort: drink lots of water consume glucose dissolved in the water take small doses of vitamin B and C use mild analgesics like paracetamol Rehydrating the body cells and organs allows the natural healing process to occur while glucose helps the body absorb the water faster as well as replenish the blood sugar. Vitamin B and C generally helps the liver and the body's nervous system cope with the symptoms while pain killers (analgesics) such as paracetamol (sold commercially as Panadol) help deal with the general pain and headaches. One of the best things to do if a person has had too much alcohol is to drinks lots of water with some glucose and vitamin B and C before retiring to bed to rest. Orange juice is a handy and easily available mixture of water, glucose and vitamin C. Taking paracetamol is not recommended unless necessary or until the symptoms manifest themselves and aspirins are not recommended as they are acidic in nature and may only irritate the upset stomach further. Serving Alcohol With Care You may be aware that in most countries it is illegal to serve alcoholic beverages to an intoxicated person. Know your country’s legal limits for B.A.C. Definition of an intoxicated person is in terms of their blood-alcohol-concentration. Some experienced bartenders have developed a sense of awareness of when a guest is becoming intoxicated by judging the changes in their behaviours. As alcohol causes dehydration. An intoxicated person is very likely to demand for more drinks. You should cut off serving alcoholic beverages but instead should offer non-alcoholic beverages.