2016/02/26

ワールド・フレア協会スコアイング・システム2016!!

ワールド・フレア協会が定める世界大会ルールが変わりました!

WFAグランド・スラム(WFA認定一級世界大会)スコアイング・システムが今年から変更になりました。

内容は以下です。


SCORING SYSTEM 2016

SET RULES
With all of this in mind, we realised 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 use for at least 10% of everyones 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


WFA SCORING SYSTEM

TOTAL POINTS AVAILABLE – 360

A guide for judges

The below guides are there to assist the judges in marking the correct scores for the bartender.  It does NOT mean that if you are a WFA Yellow Level that you can only score in that category.  Every bartender will have the same chance to score as many points as they can.

This also means that a black level bartender can score lower than is expected if they had a bad routine or didn’t perform to their usual standards.

Bartenders will be marked on what they do and not WHO they are.

Categories marked out of 60 will use this guide

0-15 Yellow & Orange

16-30 Green & Blue

31-45 Purple & Black

46-60 Bronze, Silver & Gold

Categories marked out of 30 will use this guide

0-7 Yellow & Orange

8-15 Green & Blue

16-23 Purple & Black

24-30 Bronze, Silver & Gold

No judge is allowed to give MAX points as it is impossible to be perfect.

FLAIR – 150 points

Diversity – 60

With the millions of combinations we can make with our body and the objects available to us when making drinks, the possibility of moves are endless.  We want to see a diverse range of moves and movements. Not just different sequences, but different ideas, throws and catches. We don’t want to see just snatches with all the moves being performed in front of the bartenders.  Utilising a range of bumps, snatches, rolls, taps, flashes, nests, lampshades and other moves will help the competitor score high in this category.  Just picking up another object will not and performing the standard split, snatch, catch will not work.

Inventiveness – 60

This is a chance for the newer bartenders to show their skills and score high. Show us something different and inventive to score points.  It is time to see some new ideas on stage.  This can be with your moves, sequences or simply your style of flair.  Bringing a new aspect to your routine will help you score high here.  A new move is not always enough, but will help a lot, we want to see your personality and character being used throughout your entire routine.  Be different from the rest and score high!

Complexity – 30

In this era of flair it is easy for someone to perform a 5 object move, but we want to see complexity throughout your routine. That means judges will be looking at the complexity of your entire.  Surprise us with a different finish rather than the same snatch move. The more complex your moves and how you put the moves together, the higher you will score.  Remember this is just one category of 6, so being the most complex doesn’t mean you will win.

SHOW & SKILL – 150

Links/Craft – 60

More and more we are seeing bartenders trying to perform big moves and not concentrating on the DRINKS and details of their routine.  We want to see you be BARTENDERS, not jugglers.  We want to see your craft flair and skill when making drinks.  We want to see your bartending skill come out here.  This means using the tools correctly and efficiently whilst flaring and making your drinks.

The links in a routine are just as important as the big moves you are performing.  Linking moves together in a controlled way so they flow seamlessly from one to another will help you score high here.

Choreography – 60

We want to see how well put together your routine is.  This means going with the music, keeping your composure when you make a mistake.  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, that keeps the audience entertained will help you score high.

Crowd Interaction – 30

This is an old judging section that we are bringing back as it is time to start performing for the crowd that are coming to watch your routine.  Simply shouting “Come On” when you are not flaring will not help your score.  There are plenty of other ways to make the crowd feel a part of your routine and provide entertainment to the masses.  You are a bartender and an entertainer.  Entertain the crowd and keep the rewards. Our biggest tip, is look at the crowd and SMILE.

Cocktail (total 60 points)

Appearance 12

The chosen glassware and general visual appearance of a cocktail and garnish affect its appeal and points will be awarded accordingly.

Aroma 12

The intensity and variety of flavours of the cocktail should be appealing and entice the drinker.

Taste 24

A perfectly balanced cocktail is divine. Is the drink too sour, too sweet or is it superbly balanced? How long is the aftertaste? Can you feel all the ingredients and how the different tastes play with each other?

Originality/creativity 12

Competitors must prepare original cocktail and points should be awarded for innovative methods or/and ingredients and distinctive recipe.

Penalties

Drops

How drops are counted:

0 – 4 Drops = -2 points

5 – 8 Drops = -4 points

9+ Drops = -5 points

Q: What is a drop?

A: When the bartender loses control of an object and it falls to the ground, bar or any other surface.  If the bartender also knocks objects off of their bar, this will also be counted as a drop.  Items knocked over on the bar will not be counted as a drop, but may be counted as a spill if they have liquid inside them.

One drop is counted for each “item” multiple shakers together will be counted as 1 (one) item. A bottle in a shaker, with another shaker on top, will also be counted as one item.  However, if the bartender splits the items with their throw and they fall to the ground as three separate items, that will be 3 (three) drops.  Items that are thrown as one item and fall to the ground and come apart will be counted as 1 (one) drop

Napkins, straws and garnishes will not be counted if dropped.
Muddlers, spoons, scoops and other bartending equipment will be counted if they are dropped.
For example: If the bartender has 10 drops in totalÂ

4 drops = -2 points each totalling: 8

5 – 8 (the next 4 drops) = -4 points each totalling: 16

9 – 10 (the next 2 drops = -5 points each totalling: 10

Total deductions for 10 drops = -34 points

Spills

-1 point

Every spill that occurs when you are on stage will be counted, this includes:

Pouring at the bar into glassware or shakers
When the liquid splashes out of the glass
During flair moves
When flaring with liquid that is spilt
If you pour a finished drink from a shaker, and then spin it and liquid comes out.
Two judges will always be counting spills as it is almost impossible for one person to spot every spill.  An average will then be taken from the two deduction judges.

Miscellaneous

-5 points

This section is for those items missed in the drink making procedure, such as missing napkins, straws, garnish or ingredient.  It is very important that your drinks come out perfect, and tasting great.  This will help you score high and impress the sponsors.

This section is also for those moments when the bartender does something which is not typical bartender etiquette or unsanitary, such as scooping the ice with a glass, or putting their fingers in the drink or being rude on stage.

Break

-10 points

If a bottle or glass is broken at any time during the bartenders performance it will be counted as a break.  This includes if the bottle rolls off of the stage and breaks, or breaks over the station.

If the ice is trashed with glass during the performance, then the bartenders drink will not be tasted for safety reason, unless new ice is supplied for the bartender to make the drink fresh before their time is out.

Missing Drink

-40 points

The easiest points to make during a competition is to make your drinks on time.  Failure to produce the required drinks before the routine is over will result in a mission drink for each missing drink.

A missing drink is a glass without any liquid inside.  If you have poured one ingredient, then you will be marked down for each miscellaneous that is missing.

For example:

If the bartenders recipe is a Long Island Iced Tea

1/2oz vodka
1/2oz rum
1/2oz gin
1/2oz Triple Sec
2oz Sweet and Sour
top with cola
Method: Shake and strain
Garnish: lemon wedge
Straw
Napkin
If the bartender poured 1/2 vodka into a glass with ice, he would receive -5 (minus five) points for each other ingredient and method missing, being:

1/2oz rum = -5
1/2oz gin = -5
1/2oz Triple Sec = -5
2oz Sweet and Sour = -5
top with cola = -5
Method: Shake and strain = -5
Garnish: lemon wedge = -5
Straw = -5
Napkin = -5
Total = -45 points

No Sponsor flair

-50 points

Without sponsors we would not be able to have competitions, so to show respect to them EVERY Grand Slam competition will have a set rule that 10% of flair with the sponsor products is necessary.  Failure to flair with the sponsor for the allotted time will results in a penalty for the bartender.

0 件のコメント:

コメントを投稿