INDEPENDENT FLAIR LEAGUE 2010 GRAND SLAM OF THE WORLD FLAIR ASSOCIATION Independent Flair League 2010 (IFL) encompasses four competitions which select the best bartenders who use modern bartending techniques. Bartenders can compete in 3 qualifying rounds (Round I, II, III) and in the IFL Grand Final being a part of the international Grand Slam of the World Flair Association. GRAND FINAL D AT E: IFL GRAND FINAL 3-4 December 2010 – Warsaw AGENDA POUR TEST - final SPEED – final School MSBiS Friday 3.12.2010 School MSBiS 10.00-11.00 registration, briefing 17.00 start of the play-off 11.00-16.00 start for the competitors only for juniors and assisting persons only for juniors* and assisting persons WORKING – qualifying FINAL - rounds for the final working&exhibition Saturday 4.12.2010 18.30 11.00-12.00 Briefing registration, briefing 20.00 12.00 Start of the play-off start of the play-off OPEN – junior & senior OPEN – junior & senior* and the audience. and assisting persons *MSBIS: Warsaw ul. Wspólna 65A/65; *Junior – participants of MSBiS trainings and persons with a short seniority as a Flair bartender i.e. participation only in IFL 2009 play-offs and no participation in other international competitions. When sending the form from the website www.ifl.com.pl the competitors set their category depending on choosing the field “JUNIOR CATEGORY”. All competitors are assessed equally and compete upon the same rules; they keep their category until the end of IFL 2010 play-offs. *Senior – bartenders participating in various flair bartending competitions. Seniors can compete in POUR TEST AND SPEED, but they will not be taken into account when sharing prizes; their results will be assessed and scores placed in the IFL table. The best bartenders in 2010 will be chosen in the fourth play-off – GRAND FINAL: JUNIOR – the best POUR TEST –from among the bartenders who during the exams at MSBiS and ROUNDS 1-3 gained the most points (but no less than the average of 18 points) in the IFL table JUNIOR – the best SPEED –from among all bartenders who participated in this competition in IFL ROUNDS 1-3 OPEN – the best WORKING&EXHIBITION – The final evening is devoted to Working/Exhibition. Ten semi-finalists will participate including inter alia one junior. During IFL Grand Final, the morning start of the second day in WORKING round is a semi-final of the IFL competition and ten best competitors will be chosen from among: - three winners of the first three play-offs (working/exhibition); - five competitors with the most IFL points from further ROUNDS (working/exhibition), - five best juniors with the most IFL points from further ROUNDS (working/exhibition) - competitors chosen and invited by the organiser (please contact with firstname.lastname@example.org) - winner of the IFL 2009 GRAND FINAL PRIZES JUNIOR OPEN CATEGORY (working&exhibition final) The best POUR TEST – 1000pln 1st place – 4000Euro The best SPEED – 1000pln 2nd place – 1500Euro 3rd place – 1000Euro 4th place – 500 Euro 5th place – 300 Euro SCHWEPPES SCORE PRIZE 4000pln – the best presentation of Schweppes IFL 2010: RULES Any violation of these rules may result in disqualification from the competition. Any acts that display low integrity, poor taste or disrespect for the competition, sponsors or the host facility are subject to disqualification from the competition. All competing bartenders must be at least eighteen (18) years of age. Competing bartenders will not be allowed to wear logos of any companies conflicting with the sponsors of the event. Registration fee amounts to 100 PLN and is not returnable. Music must be provided at the registration meeting in CD Audio format (not MP3) and in its own case, properly labeled with your 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. All rules, guidelines and drink recipes are subject to change at the discretion of the competition organisers. All bartenders shall arrive at the place on time for registration (see AGENDA). Otherwise the competitor does not participate in the competition despite his declared attendance. Flair warm-up shall be tolerated only in the limited REHEARSAL ZONE. Not elsewhere. During rehearsal for WORKING and EXHIBITION only plastic bottles can be used. A Spill Stop #285-50 metal pour spout is required on the pour test, speed and 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. All bottles used in the pour test, speed flair, working flair must be set in at least ½ - ¾ full bottle of liquid (we`ll check & supply all working flair bottles) All bottles used in the exhibition flair must be set in at least 15ml (1/2oz) of liquid All bottles used must have their original sponsor brand labels intact. No competing brands to the sponsors may be used. No empty bottles can be included in the competition bar set up. IT IS FORBIDDEN TO USE EMPTY BOTTLES (penalty points). Be sure that a bottle from which you pour liquid is not used again. In Grand Final (December) during the evening performance all competitors shall wear T-shirts provided by the organiser. It is forbidden to cork pourers, to use pyrotechnics, open fire, illusion tricks, dry ice and ready mixes. The organiser reserves the right to change the rules regarding organisational matters no later than at the start of a particular competitor; in know-how matters no later than during the briefing with competitors. The organiser reserves the right to use the competitors’ names, photos and their recipes. 3.12.2010 – POUR TEST FINAL (JUNIOR CATEGORY)MAX 45 POINTS Each competitor during the POUR TEST must perform 3 pourings from 20ml to 100ml: 1. The randomly-chosen measure (in millilitres) 20, 30, 40, 50, 60, 70, 80, 90, 100 ml with their left hand. 2. The randomly-chosen measure (in millilitres) 20, 30, 40, 50, 60, 70, 80, 90, 100 ml with their right hand. Each hand must have a different measure. 3. With the left and right hand simultaneously the previously randomly-chosen measures or measures given by the juror (in millilitres), e.g.:50 (20+30), 60 (20+40), 70 (20+50; 30+40), 80 (20+60; 30+50), 90 (30+60; 40+50),100 (40+60), 110 (50+60) The above mentioned measures and proportions are just an example. The competitor pours the given measures to metal bartending mugs. In case of the same score during one POUR TEST the final elimination is made upon an additional round (the table is filled with the better score for the competitor) The juror registers the score according to the below table: ideal Perfect perfect pour above pour +(-)0,1-5%* +(-)5,1-10% +(-)10,1-15% +(-)15,1-20% +(-)20,1% Points 15 10 6 3 1 0 20 20 19-21 18-22 17-23 16-24 >16-24> 30 30 28-32 27-33 25-35 24-36 >24-36> 40 40 38-42 36-44 34-46 32-48 >32-48> 50 50 47-53 45-55 42-58 40-60 >40-60> randomly-chosen measure 60 60 57-63 54-66 51-69 48-72 >48-72> 70 70 66-74 63-77 59-81 56-84 >56-84> 80 80 76-84 72-88 68-92 64-96 >64-96> 90 90 85-95 81-99 76-104 72-108 >72-108> 100 100 95-105 90-110 85-115 80-120 >80-120> 110 110 104-116 99-121 93-127 88-132 >88-132> *percentage values +/- 0,5% The SPEED play-off during the GRAND FINAL is won by the competitor who (after run-offs if necessary) gathers the most points (points from further run-offs are added up). 3.12.2010 SPEED FINAL (JUNIOR CATEGORY) MAX 100 POINTS 1. SPEED is a separate category and its points are not added up to other rounds. 2. The SPEED play-off takes place at MSBiS schools. 3. The competitor during SPEED prepares three cocktails, opens and pours beer to a glass. 4. Please set up the bar and use only the equipment mentioned in the scheme IFL 2010: SPEED BAR SETUP 5. Used equipment must be put back to its place Each error means penalty points. SPEED SPEED : MARTINI Grand Prix THE ORIGINAL CUBA LIBRE RUM ELECTRIC LEMONADE CARLSBERG 0,33 40ml BACARDI Superior 40ml BACARDI Superior 40ml Martini Rosso Pepsi Cola 20 ml blue curacao Use a bottle- 40ml Martini Extra Dry 1/4 of a lime 20 ml lemon juice opener; Lime segment 10 ml sugar syrup Pour into a glass; Fill in a long-drink glass with ice Schweppes lemon Napkin; Put ice cubes to the „old Pour BACARDI rum, top up fashion” type glass with Pepsi, squeeze the lime Shake all ingredients except for Pour the proper measures juice and stir gently. Schweppes, strain onto the fresh ice of Martini with both hands Put in a quarter of the lime to to a long-drink glass, top up Put in a lime wedge the drink.. Napkin, stirring-stick, Schweppes, decorate with a lemon Napkin. straw. wedge.Napkin, stirring-stick, straw. 6. The competitor does not interfere with the bar setup before the start and does not use his own equipment. 7. The competitor himself pushes the START/STOP button. 8. After stopping time, the competitor is not allowed to interfere with the bar. 9. The competitor shall put bottles and juices back to their original place from before the start (lack of it means penalty points), bartending mugs must be placed where they originally were (they may be put together). 10. Beer must be opened with a bottle-opener (not twisted-off - twisting-off means penalty points) and the bottle-opener must be put back to the original place (penalty points). 11. The competitor may use his own music, but in case of a play problem during the start the competitor must finish up his performance. If you have no music, our DJ will provide you with a fast beat 12. The competitor is responsible for checking the BAR SETUP before his start. 13. The competitor may use a shovel or bartending mugs to put ice, but after the end of the play-off, only the shovel may be in the ice container. 14. Cocktails and beer must be placed on the top. Other place = missing drink (penalty points) 15. It is forbidden to throw things away to bar-backs. 16. Each penalty point is recalculated to seconds. 1 penalty point = 1 second. 17. Scale of points/seconds in SPEED ROUND foresees the optimum score of 40 seconds for cocktails and beer preparation. Finishing the set within this time guarantees 100 points. 18. The competitor may obtain more than 100 points if he finishes the set quicker than 40 seconds. 19. Example: The competitor had time of 66 seconds and obtained 18 penalty points (18 seconds), which gives 84 seconds. The difference between the base 40 points and the time obtained by the competitor amounts to 44 seconds = 44 points. We subtract this difference from the ideal 100 points and the competitor obtains (100-44=56) 56 points. score 110 109 108 107 106 105 104 103 102 101 100 99 98 97 96 95 94 93 92 91 time (s) 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 score 90 89 88 87 86 85 84 83 82 81 80 79 78 77 76 75 74 73 72 71 time (s) 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 score 70 69 68 67 66 65 64 63 62 61 60 59 58 57 56 55 54 53 52 51 time (s) 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 score 50 49 48 47 46 45 44 43 42 41 40 39 38 37 36 35 34 33 32 31 time (s) 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 score 30 29 28 27 26 25 24 23 22 21 20 19 18 17 16 15 14 13 12 11 time (s) 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129 score 10 9 8 7 6 5 4 3 2 1 0 0 0 0 0 0 0 0 0 0 time (s) 130 131 132 133 134 135 136 137 138 139 140 141 142 143 144 145 146 147 148 149 Penalty points: Bartending standards – 5 points for each element: glass, recipe, mixing method, decoration, napkin, straw and stirring-stick (if mentioned in the recipe), bar order (wrong position of a bottle, bottle-opener, lack of shovel in the ice container), beer twist-off. Missing drink: 20 points Dropping: 3 points for every dropping subtracted from the final score Spilling: 3 points for each spilling subtracted from the final score Breaking: 10 points for each breaking. 4.10.2010 - QUALIFICATION TO GRAND FINAL - WORKING (OPEN CATEGORY) MAX 200 POINTS All bartenders are required to attend the registration meeting on 4.12.2010 at 11.00-12.00 ( if you are not in the meeting at 1.00pm you will not compete in the competition!) Registration fee is 100PLN and it`s collected in cash BEFORE the registration meeting begins at 1.00pm. Registration fee includes: competition entry, competition t-shirt, free snack and softs during day. In WORKING participants are allowed to: o use their own equipment (mugs, shovels, bartending spoons, muddlers etc.). Glasses, bottles, pourers, fruit feeder, napkin holder belong to the organiser. WORKING round is an elimination for the evening final. Gained points are used to chose the evening finalists and are not added up to the points of evening final. See IFL 2010: WORKING SETUP BAR The competitor during the WORKING round has 5 minutes to prepare two (2) cocktails, open and pour beer to a glass. Obligatory recipes in WORKING: WORKING QUALIFYING ROUND : WORKING WORKING WORKING CARLSBERG 0,33 Red Bull BACARDI Own composition 40ml Rum Bacardi Superior RedBull __ml Martini (obligatory)____________ ¼ of a lemon __ml Schweppes (obligatory)________ Use a bottle-opener; Fill in a long-drink glass with ice. Pour rum Napkin. Remember that the composition must pour into a glass; beer BACARDI, top up with Red Bull, squeeze and put a contain Martini and Schweppes; mat; place it with label quarter of lemon to the drink. Napkin, stirring-stick, If you use a sponsored glass, place the logo on towards the audience; straw. Place the logo on the glass towards the the glass towards the audience; audience; The competitor may use his own equipment and place it freely (bottles must stand in speedrack but in any order, juices in the place for juices but in any order). In this category the competitor is allowed to change the bar setup except for the START/STOP button, napkin-holder, fruit container, glasses. The competitor should put the bottles back to speedrack not necessarily in the original order. Juices in any order to the place for juices. Bartending mugs may be put together and put away to the speedrack or may be place in the original zone (they may be put together). The competitor himself pushes the START/STOP button. After stopping time, the competitor is not allowed to interfere with the bar. Cocktails and beer must be placed on the top. Other place = missing drink (penalty points) CRITERIA POINTS CRITERIA POINTS Variety Balance - creation of suspense using various elements portioning the moves and keeping the audience’s trick palette applause for the whole performance, using all tools using many surfaces 30 in various settings at equal level 15 no repetitions versatility Style (creativity) Showmanship avoid re-using of elements make the audience smile tricks combination play with flair unique pouring 30 make the audience ovate 15 originality and creation only relaxed and smiling competitors gain points be creative - new tricks are welcome Difficulty Rhythm (music interaction) using both hands at the same time stay in tune with the music background configuration and sequences of various 30 stress the moves by the music background, use 15 techniques (bump, stand, roll) sound elements Smoothness Composure smooth grabs, avoiding spilling and dropping, composure and confidence in moves, ability to move 30 15 smooth trick compositions on after errors Penalty points: - Bartending standards – 5 points for each element: glass, recipe, mixing method, decoration, napkin, straw and stirring-stick (if mentioned in the recipe), bar order, use of glasses to collect ice, beer twist off - Dropping: 3 points for each dropping subtracted from the final score - Spilling: 2 points for each spilling subtracted from the final score - Breaking: 10 points for each breaking - Missing drink: 20 points Bonus points: - 5 points for no dropping - 5 points for no spilling - 10 points for a showy beer opening 4.12.2010 – GRAND FINAL FINAL- WORKING&EXHIBITION MAX 340 POINTS (+tasting grade) All finalists of every IFL ROUND have to be present at 18.30 in the given place for briefing. WORKING&EXHIBITION round is the final. Gained points are added up to the points from qualifying-round WORKING and give the final score. WORKING&EXHIBITION round takes place in a local (info about the local will be available one week before the play-offs at the latest). The final will take place at the IFL bar. Each competitor during the final has 6 minutes to prepare two (2) cocktails, open and pour beer. WORKING & EXIBITION - FINAL : WORKING WORKING EXHIBITION CARLSBERG 0,33 Red Bull BACARDI Own composition 40ml Rum Bacardi Superior RedBull __ml Martini (obligatory)____________ ¼ of a lemon __ml Schweppes (obligatory)________ Use a bottle-opener; Fill in a long-drink glass with ice. Pour rum Napkin. Remember that the composition must pour into a glass; beer BACARDI, top up with Red Bull, squeeze and put a contain Martini and Schweppes; mat; place it with label quarter of lemon to the drink. Napkin, stirring-stick, If you use a sponsored glass, place the logo on towards the audience; straw. Place the logo on the glass towards the the glass towards the audience; audience; The competitor is allowed to use his own equipment and place it freely. The competitor is allowed to change the bar setup except for the START/STOP button, napkin-holder, fruit container. Competitors can use as many and any clear, un-tinted glass bottles for their own choice of liquid. These bottles must have all branding removed. Each competitor choice -bottle can have no more than four (4) strips of tape, and up to two (2) WFA Grand Slam / organisers stickers. Bartenders can set up the competition bar 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. The competitor himself pushes the START/STOP button. After stopping time, the competitor is not allowed to interfere with the bar. Cocktails and beer must be placed on the top. Other place = missing drink (penalty points) Competitor’s own cocktail must contain Schweppes and Martini In the final, the minimum liquid amount in the bottle for preparation of the Own Composition amounts to 15ml. If for your own composition you want to use other ingredients than included in the portfolio, you have to provide them yourself. You may use your own bottles without labels or imprints with the volume of 0,7l. The organiser provides bottle labels. Obligatory cocktails (WORKING) are prepared only with pourers provided by the organiser. Competitors are allowed to use their own pourers for their compositions. It is forbidden to cork pourers, to use pyrotechnics, open fire, illusion tricks, dry ice and ready mixes. POINTS CRITERIA POINTS CRITERIA Variety Balance - creation of suspense using various elements portioning the moves and keeping the audience’s trick palette applause for the whole performance, using all tools in using many surfaces 50 various settings at equal level 25 no repetitions versatility Style (creativity) Showmanship avoid re-using of elements make the audience smile tricks combination play with flair unique pouring 50 make the audience ovate 25 originality and creation only relaxed and smiling competitors gain points be creative - new tricks are welcome Difficulty Rhythm (music interaction) using both hands at the same time stay in tune with the music background configuration and sequences of various 50 stress the moves by the music background, use sound 25 techniques (bump, stand, roll) elements Smoothness Composure smooth grabs, avoiding spilling and dropping, 50 composure and confidence in moves, ability to move 25 smooth trick compositions on after errors Penalty points: Bartending standards 5 points for each element: glass, recipe, mixing method, decoration, napkin, straw and stirring-stick if mentioned in the recipe), bar order, use of empty bottles. Dropping: 3 points for each dropping subtracted from the final score Spilling: 2 points for each spilling subtracted from the final score Breaking: 10 points for each breaking Bonus points: 5 points for no dropping 5 points for no spilling 5 points Schweppes presentation - in rounds I, II, III present originally the Schweppes product and gain additional points. They will sum up in further play-offs. in the IV round (Grand Final) the presentation and taste in your own composition as well as points from previous rounds can give you a prize of 4000 PLN! 15 points for preparation of own cocktail - additional grade from tasting judges (only in the final play-off). Appearance, taste and aroma of your drink are taken into account. 10 points for a showy beer opening IFL 2010: PRODUCT LIST Alcohol Syrups Softs Bacardi rum – light - strawberry Schweppes Bacardi black - curacao blue - lemon Bacardi razz - curacao triple sec - indian tonic Bombay sapphire gin - sugar syrup - citrus fruits Dewar`s whisky Vodka grey goose Pepsi Otard cognac vs Mirinda Sparkling martini asti 7up Sparkling martini brut Juices: Tequila camino blanco - orange Tequila camino gold Fruits - grapefruit Vermouth martini bianco - Lemons - apple Vermouth martini extra dry - Oranges - pineapple Vermouth martini rose - Limes - black currant Vermouth martini rosso - Mint Carlsberg bottle 0,33 - water still - water sparkling IFL 2010: SPEED BAR SETUP (junior) IFL 2010: WORKING BAR SETUP (OPEN) Notes: …………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………… WFA COMPETITOR CODE OF CONDUCT As a competitor in any WFA Grand Slam competition you are required to behave with respect and decorum throughout the entirety of the competition. Sponsors pay a lot of money to give us the opportunity to have these great events all over the world, so let’s treat them with respect so that they will want to repeat the competition the next year Dress Code During the competition you are required to dress accordingly to what is expected of you. In some cases you will have to wear the t-shirt provided by the sponsor on stage. In this case, make sure that it is clean and ironed and not all messy when on go on stage with it. If you require another t-shirt ask the organising staff to provide you with one You should treat the stage like you would any bar. So no open toe shoes, like flip flops or sandals, but trainers or shoes is fine. You are NOT allowed to wear shorts on stage. Even if it is an outside competition in the sun They look messy and unprofessional Please make sure your trousers are clean and tidy and not covered in rips and tears. In some cases you may want to wear a costume. This is fine, but nothing vulgar. No nudity of any kind is allowed during your performance. If the organiser, judge or sponsors are not happy with the way you have presented yourself you will be asked to change, incur a major deduction or get disqualified from the competition. Behaviour Competitions can be stressful times and everyone wants to do their best, but remember everyone is in the same boat so remember to treat everyone with respect. The competition staffs are there to help you at the competition. If you are rude or arrogant towards them, you may face disqualification Any rudeness or disrespect towards other competitors can face disqualification. This can be at anytime throughout the competition, in the practice area, on stage or whatever. Try and help out other competitors whenever you can. It is always recommended to bring your own equipment, so if you are not willing to lend that out, explain politely to your fellow competitor to ask the organisational staff to help them out The judges have a difficult decision and are always willing to answer your questions after a competition, but any rudeness or disrespect towards them will face disqualification in the next Grand Slam competition Announcements This is a big moment for everyone, whether it is announcing the finalists or the overall winners. Everyone is nervous and everyone wants to win. If you are not happy with your placement, DO NOT walk off stage in a huff. Collect your prize and wait for the all clear to get off the stage once all announcements are done. Failure to do so can result in disqualification or being banned from the next grand slam comp. When it comes to announcements please wear either the competition t-shirt or your sponsor or representation’s attire. We do not want to see you in your shirt ready for a night out. Bottles to be used As we have mentioned before the sponsor pay a lot of money to put on these competitions so they want to see their bottles used at competitions as much as possible. Anyone thought to be blatantly disregarding the sponsors bottles will be disqualified from the comp or incur a major deduction Music This will always be down to the organiser as to when they want your music. Please make sure it is clearly labelled and is only on ONE CD! After the competition Once the competition is over you have the chance to chat with the judges and discuss your scores on how you can improve for the next comp. Any discrepancies’ in the scores should be put in writing to the World Flair Association, sent to email@example.com by the individual who is not happy. The World Flair Association will try and solve any problems with scores or results in any way they can. Overall Any competitor not respecting the rules of the competition, the judges, fellow competitors or the sponsors can face disqualification from the competition or be banned from the next Grand Slam competition.