Presenting cigars professionally requires an understanding of the product’s characteristics and the preferences of clientele across different Kenyan sectors. Whether serving guests in a hotel lounge in Mombasa or hosting a corporate event at a Nairobi county government office, knowledge of cigar types and terminology enhances the customer experience and reflects professionalism. This chapter introduces foundational terms and classifications essential for anyone involved in bar keeping operations or hospitality services in Kenya’s diverse professional environments.

3.1 Definition of Terms

Cigar service is offered in some hotels, clubs and lounges to adult guests who request it, and the bar staff who present cigars must know the correct terms for the product, its parts and the list on which it is offered. Correct terms let staff describe cigars accurately, answer guests' questions and keep records, without promoting smoking. In Kenya, the sale and use of tobacco products is controlled by the Tobacco Control Act 2007: cigars may not be sold to anyone under 18 years, and may only be smoked in a designated smoking area, never in the general bar, restaurant or other enclosed public places.

Example: a members' club in Muthaiga offers cigars only on request, to adult members, in a separately ventilated designated smoking lounge.

Cigar

A cigar is a tightly rolled bundle of dried and fermented whole tobacco leaves, made to be smoked. Unlike a cigarette, which uses shredded tobacco wrapped in paper, a cigar is made entirely of tobacco leaf and is usually larger, with a closed end (the head) that is cut before smoking and an open end (the foot) that is lit. The smoke is drawn into the mouth for flavour, not inhaled. Cigars are made by hand (premium cigars) or by machine, and differ in size, shape, strength and the colour of the outer leaf. Like all tobacco products, cigars are harmful to health and addictive.

Cigar menu

A cigar menu (cigar list) is the list of cigars an establishment stocks, presented on request to adult guests in the designated smoking area. It is factual, not promotional, and typically shows:

• Name and brand: The cigar's brand and line.
• Country of origin: For example Cuba, Dominican Republic, Nicaragua or Honduras.
• Size (vitola): The type, such as Corona or Churchill, with length and ring gauge.
• Strength: Mild, medium or full.
• Wrapper: The colour or type of the outer leaf.
• Price: Per cigar, in Ksh.
• Legal notices: The statement that tobacco products are not sold to persons under 18, and the health warning required for tobacco products.

The cigar menu must not be displayed openly in public areas or shown to minors, and it carries no images or wording that encourage smoking.

Parts of a cigar

• Wrapper: The outermost leaf, chosen for its smooth texture, elasticity and colour, ranging from light (claro) through medium brown (colorado) to very dark (maduro). It strongly affects the cigar's appearance and flavour.
• Binder: The leaf beneath the wrapper that holds the filler together and helps the cigar burn evenly.
• Filler: The core of the cigar, a blend of tobacco leaves that decides its strength and flavour. Long filler (whole leaves) is used in premium cigars; short filler (chopped leaves) in machine-made cigars.
• Head: The closed end placed in the mouth, sealed with a cap that is cut before smoking.
• Foot: The open end that is lit.
• Band: The paper ring near the head showing the brand.

Size terms

• Length: Measured from head to foot, in inches or millimetres.
• Ring gauge: The diameter, measured in 64ths of an inch; a 48 ring gauge cigar is 48/64 of an inch across, about 19 mm.
• Vitola: The name for a cigar's size and shape, such as those described in 3.2.

Chapter Summary

This chapter began by clarifying key terms related to cigars, establishing a foundation for understanding their characteristics and service requirements. It then explored various types of cigars, highlighting differences in size, flavor, and origin that influence customer preference. The discussion continued with an overview of essential cigar service tools, emphasizing their roles in ensuring proper handling and presentation. Detailed guidance on the presentation and service of cigars followed, focusing on etiquette and techniques that enhance the customer experience. The chapter also covered billing and handling payments, distinguishing between different billing methods and payment options to facilitate smooth transactions. Finally, it addressed clearance procedures, outlining steps to efficiently conclude the service while maintaining high standards of hygiene and customer satisfaction. Together, these topics provide comprehensive knowledge for effective cigar service in bar keeping operations.