Competition Rules & Info

BarTT Grand Slam Flairbartending 2014
Competition Rules & Info

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Introduction
The BarTT Grand Slam Flairbartending 2014 is the first WFA competition in the Netherlands. The organization is honored to welcome the best flairbartenders worldwide in the Netherlands. The competition will be held on February 10th and 11th 2014. The organization has taken care of every aspect of the competition. All the bartenders are staying for free in the ‘’Best Western City hotel de Jonge’’ at Assen for two nights. The lunches and dinners are also included. On February 10th there will be a great party in the city of Groningen for all the bartenders, we make sure that there will be an early bus to the hotel for all the finalists. All the transportation for the whole program is included. Not included is the transportation from en to the airport.
The BarTT Grand Slam Flairbartending is a competition with a qualification and a final round in a 2 days event. On February 10th there is the qualification round. Every bartender need to attend this round to qualify for the finals. The best ten bartenders will advance to the finals. For the qualification round the time limit is 4 minutes and for the finals it will be 6 minutes. Every bartenders have to make 2 cocktails. All the regulations and rules you can find further in the rules.
All information about this event is available online at www.barttending.nl. There is an official Facebook page, www.facebook.com/barttgrandslam. all the updates will be posted on this page and the bartenders can ask questions to the organizers.


Inhoud
1. General Rules: 3
2. Flair Rules 4
3. IMPORTANT!!! Recipe rules & guidelines 5
4. Schedule: 7
5. Registration 8
6. Hotel, Venue & Flights 9
7. Prize Money: 10
8. Scoring system 11
Appendix 1 17
Appendix 2 18
Appendix 3 19

 
1. General Rules:
1.1. All bartenders are required to attend the registration meeting at on February 9th  at 9 PM at the hotel lobby.
1.2. All competing bartenders must be at least 18 years of age.
1.3. Participants have to fill the registration form on bartending.nl before January 10th 2014. The number of participants is limited to 30 bartenders. When this number is reached the registration will be closed and the organization will make a waiting list. When a registered bartender is not able to join the competition the organization will pick the first on the waiting list.
1.4. Participation fee is 50 EUR and must be paid cash during the registration meeting.
1.5. Before registering all competitors (except those who have already done it before) have to register at www.worldflairassociation.com in order to open their account in WFA and become members of the “World Flair Association”. Becoming a member of WFA is free of charge and that is needed to update everyone’s Grand Slam points earned at every Grand Slam competition.
1.6. All bartenders will get a clothing surprise, therefore we need your size s/m/l/xl. You can do this on the registration form on the website www.barttending.nl
1.7. Music must be provided at the registration meeting in CD Audio format (not MP3) and in its own case, properly labelled with your starting number, name and track number. It is highly recommended that you bring more than one copy of your music with you in case it is damaged or unreadable. Organizers and event staff are not responsible for damaged or unreadable music.
1.8. During the qualifying round we will work with 2 bars. When a bartender has finished his run the used bar will be rolled of the stage and there will be rolled a new clean bar on the stage. During the finals we make use of a 1 flairbartending bar. In appendix 1 you can find pictures of the bar. (For more detailed information about the qualification round see 2.4)
1.9. All bartenders have to compete with their own drink creation.
1.10. The new WFA scoring system will be used, but it currently under construction. As soon as it will be ready it will be posted on the official Facebook page (www.facebook.com/barttgrandslam), and send by email to every bartender.
1.11. WFA gradings will be awarded. Bartenders who will qualify in top 6 will get a purple WFA grading and the top 3 bartenders – a black WFA grading. Detailed information and description of WFA gradings can be found here http://worldflairassociation.com/index.php/gradings/levels
1.12. All rules and guidelines are subject to change at the discretion of the competition organizers.
1.13. Any violation of these rules may result in disqualification from the competition.
1.14. Any acts that display low integrity, poor taste or disrespect for the competition, the host facility are subject to disqualification from the competition.
1.15. On February 5th 2014 the running order will be published on www.barttending.nl and the official Facebook page: www.facebook.com/barttgrandslam. The running order will be based according the WFA grading’s, competitors without a grading will be placed randomly.
2. Flair Rules
2.1. Each participant will have four minutes of show time in the qualifying round, six minutes of show time in the final round.
2.2. In qualification and the finals bartenders have to make their own cocktail recipe in two portions. Bartenders has to use both working and exhibition flair for making those cocktails. The balance between working and exhibition flair is decided by each bartender individually (like always).
2.3. Competitors are free to use any bottles they wish, as long as they have have all labels removed and are replaced with competition stickers.  The organisers will provide stickers.  All bottles are competitors responsibility.  No mixed ingredients or syrups are allowed in these bottles.  ONLY alcohol which goes towards making your own creation cocktail are allowed in these bottles.  NO WATER.  Syrups, juices and other ingredients go in store & pours, juice containers, or squeeze bottles. Each competitor has to make a cocktail on the stage, so ingredients mixed beforehand are not allowed. Moreover all the bottles used for flair has to be filled with alcocholic ingredient (this covers the use of syrups in exhibition bottles), juices and other liquids used for the cocktail has to go in store 'n' pours, squeezers, jugs or other containers commonly used in everyday service or original packaging with labels taken off or covered.
2.4. Time for setting up the bar on the stage in the qualifying round is max. 5 minutes for each participant. Then every bartender get a 4 minute qualifying round. After finishing the run the bar will be rolled of the stage and a new clean bar will be rolled on stage directly by the organization. When the clean bar is on set on stage the 5 minute preparation time for the next bartender will start. For taking extra time for setting up the bar the bartenders will get a deduction of points. The bartenders will get a deduction of 1 point for every 5 seconds. Example: if the bartender go over by 1 second or 4 seconds they get minus 1 point. So if they go over by 16 seconds they get minus 4 points.
2.5. Time for setting up the bar on the stage in the final round is max. 5 minutes for each participant. Then every bartender get a 6 minute final round. When the run is over each bartenders gets 6 minutes to clean up the bar and leave the station. For taking extra time for setting up the bar the bartenders will get a deduction of points. The bartenders will get a deduction of 1 point for every 5 seconds. Example: if the bartender go over by 1 second or 4 seconds they get minus 1 point. So if they go over by 16 seconds they get minus 4 points.
2.5. All bottles used in the working flair must be set in at least half full and will be checked by the judges.
2.6. All bottles used in the exhibition flair must be set in at least 15ml (1/2oz) of liquid.
2.7. All bottles must have their original sponsor brand labels taken off and replaced with the competition stickers.
2.8. No empty bottles can be included in the competition bar set up. The judges will check this before the bartenders starts.
2.9. A Spill Stop #285-50 metal pour spout is required on the working flair bottles. Any free flowing pour spout can be used on all exhibition flair bottles. Pour spouts can taped in place, as long as they are not restricting the flow of liquid. Organizers are not providing participants with pour spouts.
2.10. All the ingredients for the cocktail (including garnishes) must be provided by the competitors themselves. There is a possibility to buy some ingredients. Below here is an overview of two supermarkets (A: Lidl & B: Albert Hein) in the neighborhood of the hotel. For any special requirements you can contact the organization.

2.11. There will be some of the basic bartending tools provided, like small ice scoops, strainer, bar spoon, muddler, boston tin and a mixing glass, but it is recommended to bring your own bartending equipment in order to prevent disappointment and failure.
2.12. Bartenders can set up the competition bar (bar station – see the picture in the appendix 1) any way they choose, but it is highly recommended that nothing starts on the upper bar surface to help with visibility for both the audience and the judges.
2.13. No fire tricks of any kind will be allowed.
2.14. Top ten from qualifying advances to the Finals. The points from qualification are not added up.
3. IMPORTANT!!! Recipe rules & guidelines
3.1. Every bartender has to compete with their own original recipe which is going to be made on the stage.
3.2. Garnishes must be edible.
3.3. Recipes can be expressed in oz, ml and cl. Dashes, drops or bar spoons being the smallest quantities.
3.4. It is allowed to use any method (build, stir, blend, shake, and muddle) for cocktail preparation.
3.5. Pre-mixed ingredients are not allowed. It is necessary to make the drink on the stage from the ingredients indicated in the recipe. Judges will check ALL competitors bottles and set-up on stage” If there are any mixed ingredients it will be removed from the stage and the drinks will not be tasted and score “0” points.
3.6. All the ingredients and garnishes, are participants’ responsibility.
3.7. All the preparation has to be done in the practice area, and there is no time limit for that. There will be enough room to practice for every bartender. There will not be any kind of rubber mats on the floor in the practice area. So be sure to take plastic practice bottles with you.
3.8. The organizers will supply three types of glassware – catalina type 12 oz, tumbler type 9 oz and martini type 8 oz. (the pictures of them can be found in appendix 2). However participants are encouraged to be as creative as possible and are allowed to use their own glassware for their cocktails.
3.9. The amount of scores for the cocktails will be announced together with the new WFA scoring system, when this is ready the organizers will email this to every registered bartender.
3.10. There will be three WFA judges. These judges will judge every aspect the run.
3.11. For the alcoholic ingredients the bartenders are allowed to use any glass bottle available in the world and as many different glass bottles as needed (it doesn’t have to be original bottle of the drink one is using, for example, it is allowed to put gin in a rum bottle and so on). Since there are no sponsors from alco-beverages side, all the labels have to be taken off of the bottles and replaced with competition stickers (will be provided for each competitor).
3.12. Juices have to be stored in store&pours, squeezers or any other container that is used for everyday work behind the bar without having any branded labels on it.
3.13. All the other ingredients have to have their labels off. Or covered if it is impossible.
3.14. Organizers will provide both crushed and cubed ice.
3.15. Drinks recipes must be filled in on the registration form on www.barttending.nl. Once filled in your recipe it cannot be changed anymore. So think about it very well.
3.16. Tasting will occur in both - qualification and the finals.
 
4. Schedule:
The schedule of the competition:
Sunday February 9th 2014: Arrival bartenders
9 PM - Meeting (Lobby Hotel)
Monday February 10th 2014:
10 AM – The bus for all bartenders leaves to the fair from the hotel*
11 AM – Start of the competition
6 PM – End of the competition
6.30 PM – Bus to Groningen city
7 PM – Diner and results qualification round
9 PM – Party
Tuesday February 11th 2014:
1 PM – Start of the finals
5 PM – Final results
17.30 PM – End


*During the meeting the organization will look for a possibility for a bus later on the day.

 
5. Registration
5.1. To register participant needs to fill the registration form that will be available at barttending.nl. The bartenders have to do this before On the registration form you also have to give your recipe for the cocktail (once filled in it cannot be changed). The bartenders have to make sure to register before January 24th 2014.
5.2. If for some reason somebody is not sure of his/her participation, please do not register as the number of participants is limited.
5.3. If a participant has already been registered but for some reason it is not possible for him/her to participate, please let the organizers know ASAP (phone, mail, Facebook etc.), in this case the organizers can give another participant the possibility to join the competition.
5.4. All bartenders are required to attend at the meeting on February 10th 2014 at 9 PM at the hotel lobby.
 
6. Hotel, Venue & Flights
6.1. The official hotel of ‘’The BarTT Grand Slam Flairbarending’’ is ‘’Best western City Hotel de Jonge’’. For all competitors there will be an hotel room free of charge for Sunday and Monday. Every competitor has to check in on Sunday. Breakfast is for your own costs. There will be an competition meeting in the hotel lobby at february 9th 2014 at 9 PM.
6.2. You can visit the hotel`s website: http://www.hoteldejonge.nl/index.htm
6.3. Hotel is located at Brinkstraat 85, 9401 HZ, Assen, The Netherlands. Google maps - https://maps.google.nl/maps?hl=nl&tab=wl
6.4. Make sure you register as soon as possible so the organization can book the hotel rooms for you. Please write all the necessary information in the registration forms.
6.5. The competition will take place in the TT hall in Assen during the HorecaevenTT. The website is Barttending.nl. The registration forms will be on this website too.
6.6. There are four flight possibilities to come to the Netherlands; Bremen (DE), Eindhoven (NL), Schiphol (NL) and Eelde (NL). In appendix 3 you will find a detailed travel guide from every airport to the station of Assen. The durance of every option is:
- Bremen (DE) -> Assen: 3 hours and 10 minutes.
- Eindhoven (NL) -> Assen: 2 hours and 40 minutes.
- Schiphol (NL) -> Assen: 1 hours and 55 minutes.
- Eelde (NL) -> Assen: 50 minutes.  
7. Prize Money:
*  The prize money is 7000 EUR in total
*  Top 6 finalists will receive cash prize and top three will also get a trophy.
*  1st place 3000€ + trophy
*  2nd place 2000€ + trophy
*  3rd place 1000€ + trophy
*  4th place 550€
*  5th place 300€
*  6th place 150€
 
8. Scoring system 2014
Taking into consideration the points from flair bartenders, judges and organisers across the globe it is clear there are a lot of different views on judging competitions, but one remains throughout, which is, there needs to be a change.
The aim of this change is to help move flair in the right direction and generate more champions, but more importantly get the correct results for every competition, Every time!
To do this we understand that it is not just the scoring system that needs to change but also, the judges and the way they score.  This means getting new faces on judging panels and getting all judges trained to the same level, and also educating as many people worldwide on how to judge a competition to build the integrity of flair for every competition.
Thinking about the new scoring system, we wanted to create something that will make flairers realise, that we are still BARTENDERS!  This must not be forgotten, if we want sponsors to get involved and to be taken seriously by our peers in other areas of the bar trade. 
Set rules:
With all of this in mind, we realized that we also need to generate some standard “Rules” that must be adhered to in Grand Slam competitions.  Other rules and regulations can be added, but the following ones must be compulsory:
• Sponsor bottles (a choice of one or two brands) must be used for at least 10% of everyone’s routine.
• At least one drink will be made with real alcohol and in most cases taste tested and counted towards your score.
• The competitor code of conduct must be followed at all times!
• Working flair bottles must be set to at least half full.
• Exhibition flair bottles must be set to at least 15ml, 1.5cl or 1/2oz.
• No Syrups are allowed in Exhibition flair bottles, unless it is a sponsor.
• All Grand Slam Events are open to everyone.
• All Competitors must register for the competition on the WFA website. www.worldflairassociation.com
Entertainment (100 points - 25 points per sub section)
This has been changed to just two sub sections.  It was clear that Composure and Balance were over lapping into other categories and therefore were not needed.  Now with just two categories every sections is worth the same amount of points and less sections overlap with one another in the scoring system.

Showmanship - 50
This is quite a general category.  Showmanship is how you work with the crowd.  The  presentation of yourself and your routine.  Stopping for applause or recognition from the crowd.  Flair is a form of entertainment, and that is what the judges want to see.  Interacting with the crowd and the people watching you.  This doesn’t mean you have to wear a batman costume.  A smile in the right place can make all the difference!
Choreography – 50
This is about your music and Composure.  Routines have got to such a point, that they are fine tuned to the final straw going in the drink.  Judges want to see you working with the music, as well as using the stage and moving with your routine to make it more entertaining.  A well-choreographed routine will help you score highly.
Flair (200 points - 50 points per sub section)
The flair section will stay the same.  The explanations have changed slightly to make it more understandable for competitors to be able to score the most points and to help move flair in the right direction.
Variety – 50
This is NOT just about the variety of sequences you perform during your routine.  But the different variety of moves you are producing.  Judges will also take into consideration different throws, grabs and catches.  Using different techniques, turning, spinning, snatching, bumps, taps, rolls, nests, reverse grabs and catches etc.  Varying speeds and plenty of different moves. 
Someone performing lots of sequences with the same technique won’t score as high as someone performing less sequences with lots of different techniques. 
Snatching every move for example is not using variety. 
Creativity – 50
Creating new moves obviously has a big role to play here, but also making a creative routine as a whole will help you score more points.  Coming up with a new routine each competition and performing new tricks, and not just upgraded moves, will help you score even more
Difficulty – 50
Being difficult is important to help move flair forward, but how to score here is the key.  More objects doesn’t necessarily mean more difficulty.  Linking one move directly with another is more difficult than having one big move and several “linking” moves then another big move.  More objects in the air doesn’t necessarily mean more difficult either.  think more about the grabs and catches.  Using a nest catch all the time is easier than snatching, grabbing or catching to a pour.
Smoothness – 50
Being smooth is important to show you flair to a crowd.  Judges will be looking for how seamless your routine is.  Do you stop and start too much.  Dance around on stage to “waste” time.  Are you readjusting your shakers too much.  Do you have to readjust yourself between moves.  A good smooth routine, should flow nicely all towards making your drinks. 
Drinks (30 points - 15 points per sub section)
From now on ALL Grand Slam competitions will require the competitors to make a real drink, using REAL alcohol.  This section will only be included into the score sheet if the bartender has to make their own creation.  Any set drinks will just come down to miscellaneous deductions.  The choice on whether competitors do their “own creation” or make set drinks will be down to sponsors
The reason for this is to remember where flair came from.  Bartending.  And to ensure we continue to wow sponsors and get the support we need, then we have to show support by using their products to make REAL cocktails. 
Recipe
If competitors have to make their own drink they will have to hand in the specifications for the drink to the judges before their round.  Competitors will be deducted for any aspect of their drinks that they miss during their round. 
If the competition requires competitors to make set cocktails, they will be deducted for any aspect they miss from those set cocktails.
This will be deducted in the miscellaneous section.
Presentation - 15 (per drink)
This takes into consideration the look of the drink, such as colour, glassware, garnish, napkin, straw, over or under ice and over or under pour of the cocktail.  We are looking for a drink you would serve to the customer.
Taste - 15 (per drink)
Is the cocktail well balanced, and how is the aroma.
Deductions

Drops
Drops have dominated the results in competitions recently, and it is important that sometimes a competitor may have more drops, but a much superior flair technique or show.  Now drops will be counted as follows
0 - 3 drops -2 points
4 - 8 drops -3 points
9 + drops -4 points
Example:
If the bartender had 9 drops in total, the deductions would work out as follows:
3 x 2 = 6
5 x 3 = 15
1 x 4 = 4
Total -25
Spill -1
From now on ALL spills will be marked, no matter how big or small or how it occurs.  Unless it is a spill from two separate bottles or if the spill breaks up. Then two spills will be marked

Break -10
A break anywhere will still be counted as a break.  This includes if you throw off bottles to your bar back, they collide and they break.  This is YOUR fault.  Not the fault of the bar back.
Miscellaneous -5
This section is for those moments when a bartender does something which is “wrong” such as scooping ice with a glass.  Something which the judges don’t expect but still deserves a deduction for.  This is also for any specifications you miss during the making of your cocktail.
Missing Drink -40
Having a glass with ice on the bar top and no liquid, after time is up, is a missing drink.  If there is some liquid in the glass (not including melted ice) then the bartender will be deducted for all the other specifications they missed on that drink.  If you are still pouring your drink when time is up, it is a missing drink.
Sponsor flair – 50
A judge will start a stopwatch as soon as the bartender picks up the sponsor bottle.  As soon as the bartender let’s go of the bottle or drops it, the timer will stop.  When the bottle is used again the timer will start again.  We suggest making sure that bartenders plan more than 10% to ensure they don’t get deducted here because of drops or other mistakes that can occur.
How you're scored
For 15 point sub section
Newbie:  Yellow & Orange: 0 - 4
Challenger:  Green & Blue:    5 - 8
The Best:  Purple & Black:   9 - 12
Leader:   Bronze - Gold:    13 - 15
For 50 point sub section
Newbie:   Yellow & Orange:   0 - 12
Challenger:   Green & Blue:    13 - 25
The Best:   Purple & Black:   26 - 40
Leader:   Bronze - Gold:    41 - 50
This is how judges are going to be GUIDED when they come to their judging.  If you are a Yellow level bartender you can still score in the Bronze and Gold category, if your flair is good enough.  It can happen the other way around too, so if you are a purple level you can still be scored in the lower sections, again, if your flair is not good enough.    This is just a guide for judges to help them score as fairly as possible.
Newbie (Yellow & Orange) - This is someone new to flair.  Some that can put together a basic routine, and is able to land basic moves.  They normally struggling with being smooth and putting moves together, but have an understanding of what flair is.
Challenger (Green & Blue) - Someone that has been practicing for a while, and is very capable of making a good routine.  They may have one or two signature moves, and are able to manipulate multiple objects.  Some of them may have the capabilities of moving up to “The Best” Level.
The Best (Purple & Black) - These are the Pro’s leading the way in flair.  They are always in the finals and making big waves.  This category is for bartenders that are still leading the way, and are generally the “Leaders” in flair but haven’t brought something new to the table for a while.
Leader (Bronze - Gold) - This is for those competitors leading the way in flair, in whichever category.  So the person that bring the newest flair, or biggest moves, Diversity, Bartending etc. 
GRAND SLAM POINTS
Position/Points
1st – 1000  8th – 650  15th - 300
2nd – 950  9th – 600  16th - 250
3rd – 900  10th – 550  17th - 200
4th – 850  11th – 500  18th - 150
5th – 800  12th – 450  19th - 100
6th – 750  13th – 400  20th - 50
7th – 700  14th – 350  21st+ - 50

 

See You all in the Netherlands.
Contact for additional info:
Bas Doosje
Ph. +31 24770421
info@showshakers.nl
www.barttending.nl
 

Appendix 1
Pictures of the bar station, the first picture is an global overview and the second one is specified with all the sizes:
Picture 1:

Picture 2:




Appendix 2
Glassware supplied by organizers (remember that you can use your own glassware).
* Catalina type 12 oz:


* Tumbler type 9 oz:

* Martini type 8 oz:



 
Appendix 3
Travelguide
Bremen (GR):
Flughafenallee 20
28199 Bremen
If you fly to Bremen airport (GE) you can follow the travel guide below to reach Assen (NL).
Go to: Publicexpress.net -> Buy online


Click on Book now,
select from: D-Bremen, airport/Flughaven/Vliegveld
select to: NL-Groningen, CS
select date: The exact date of the day of traveling
select return journey: select the exact date of the return journey
Select the number of persons
Then press continue.
Select the best possible times and continue
If you have an account at public express you can continue to the payment and you’re done, if you don’t have an account on public express you have to fill in your e-mailadress followed by some personal information. When you’re ready you can continue to the payment.
At the end you will get the documentation that you have to print out and bring with you. Costs of the bus: around € 25,-.
Now you are on Groningen CS, this is not the final destination.

Then you have to buy a ticket at the station for the train from Groningen CS to Assen. Then look up the boards and see from which platform your train is leaving. Costs of the train: 6,-.

From the station of Assen to the Best Western Hotel is around 10 minutes walking. 2 pages further is a Google Maps picture with the route.
Eelde airport (NL):
Machlaan 14a
9761 TK Eelde
If you fly to Eelde Airport (NL) you can follow the travel guide below to reach Assen (NL).
When you arrive at Eelde Airport you have to go outside to the bus station. There you have to go to bus 2, This bus will bring you to the bus station. There you have to take bus 50 to Assen. The price will be around €3,-
From the station of Assen to the Best Western Hotel is around 10 minutes walking. On the next page is a Google Maps picture with the route.
Schiphol Airport (NL):
Evert van de beekstraat 202
1118 CP Schiphol
If you fly to Schiphol Airport (NL) you can follow the travel guide below to reach Assen (NL).
When you arrive at Schiphol Airport you have to go to the train station underneath the airport. There are several places where you can buy a train ticket. You have to buy a ticket from Schiphol to Assen.  There you have to take the train towards Groningen. You don’t stay in the train till Groningen but you have to step out on the station of Assen. Costs of the train: 24,-.
From the station of Assen to the Best Western Hotel is around 10 minutes walking. On the next page is a Google Maps picture with the route.
Eindhoven Airport (NL):
Luchthavenweg 25
5657 EA Eindhoven
If you fly to Eindhoven Airport (NL) you can follow the travel guide below to reach Assen (NL).
When you arrive at the Airport you have to walk to the bus station. There you have to take bus 401. This bus will bring you to Bus station Eindhoven. There you have to buy a ticket to Assen. There is not a direct line to Assen so you have to take the train to Utrecht. When you arrive there you have to look for the train towards Assen. The ticket you bought is valid for both trains. Costs of the train: € 27,-.

From the station of Assen to the Best Western Hotel is around 10 minutes walking. Below is a Google Maps picture with the route.
Below is an Google maps overview. This is the route from the station of Assen (A) to the Best Western Hotel de Jonge (B). This is a proximally a 10 minute walk.