Tips for the bartender (from http://www.shakestir.com/features/id/571/10-tips-for-the-beginner-cocktail-bartender)
1) Focus on service, not just drinks.
You are a bartender, not an artist - you provide service above all else. If customers have a good experience from a very engaging, attentive, and accommodating service staff but the drinks aren't amazing, they are still likely to come back.
2) Taste everything.
A great chef would never serve anything without knowing that it tastes good, and neither should you.
3) Be knowledgeable.
Know everything you serve, not just the items that interest you. If you are all about cocktails, good for you, but you are still a bartender and will be called upon to serve beer, wine, and of course food.
4) Don't be pretentious.
Customers do not want to feel judged, but welcome and appreciated (because they are!). Remind yourself that you are here because of them.
5) Don't be lazy.
This covers a wide range of issues behind the bar (and every job there is). Old or store-bought juice will make a noticeable negative impact on your drinks, as will using stale vermouth.
6) Control your dilution.
Mixing too long can make your drink flabby, and it's very hard to get the balance back from over-dilution.
7) Don't adjust too much.
Once your palate develops you'll start second guessing your drinks a little bit while you look for the perfect flavour balance. Adding a dash of an ingredient for balance is fine, but making too many adjustments can lead to over-dilution and long drink times.
8) Don't shake everything.
Presentation is very important for both food and drink, and any discerning customer will not appreciate a cloudy Manhattan.
9) Measure your ingredients.
While many an experienced bartender can probably free-pour any volume very accurately, this style belongs in nightclubs and not in cocktail bars and restaurants.
10) Communicate!
Good service and good working relationships start and end with good communication. Keep everyone in the loop with what you are doing and make sure you know what is happening outside your station. Do not be afraid to ask for help, and offer to help others if you have the time. It is also important to call back orders, as restaurants and bars can get loud and miscommunication can cost time and money. If you are not talking to your co-workers behind the bar, you are not doing your job properly.
OHO's
"Ocean City Ditty," the
CD single is now available at http://www.cdbaby.com/cd/oho4
(and, if
you're in town, at Trax On Wax on Frederick Rd. in Catonsville, MD) OHO is Jay Graboski, David Reeve & Ray Jozwiak
My latest solo release, '2014' of original, instrumental piano music, can be downloaded digitally at:
(or you can copy-and-paste this URL directly to
your browser: http://www.cdbaby.com/cd/rayjozwiak4)
