Passing the Bar . . .

 . . . or stopping in . . .

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.

What do you think?
Tell me at
http://www.rayjozwiak.com/guestbook.html

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
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Also, be sure to visit:
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Descriptive . . .

. . . or pretentious? . . .



(from http://www.erobertparker.com/info/glossary.asp)
Robert Parker's Glossary of Wine Terms
aggressive: Aggressive is usually applied to wines that are either high in acidity or have harsh tannins, or both.

angular: Angular wines are wines that lack roundness, generosity, and depth. Wine from poor vintages or wines that are too acidic are often described as being angular.

astringent: Wines that are astringent are not necessarily bad or good wines. Astringent wines are harsh and coarse to taste, either because they are too young and tannic and just need time to develop, or because they are not well made. The level of tannins (if it is harsh) in a wine contributes to its degree of astringency.

austere: Wines that are austere are generally not terribly pleasant wines to drink. An austere wine is a hard, rather dry wine that lacks richness and generosity. However, young Rhônes are not as austere as young Bordeaux.

backward: An adjective used to describe (1) a young largely unevolved, closed, and undrinkable wine, (2) a wine that is not ready to drink, or (3) a wine that simply refuses to release its charms and personality.

barnyard: An unclean, farmyard, fecal aroma that is imparted to a wine because of unclean barrels or unsanitary winemaking facilities.

big: A big wine is a large-framed, full-bodied wine with an intense and concentrated feel on the palate. Most red Rhône wines are big wines.

brawny: A hefty, muscular, full-bodied wine with plenty of weight and flavor, although not always the most elegant or refined sort of wine.

briery: I think of California Zinfandel when the term briery comes into play, denoting that the wine is aggressive and rather spicy.

chewy: If a wine has a rather dense, viscous texture from a high glycerin content, it is often referred to as being chewy. High-extract wines from great vintages can often be chewy, largely because they have higher alcohol hence high levels of glycerin, which imparts a fleshy mouthfeel.

closed: The term closed is used to denote that the wine is not showing its potential, which remains locked in because it is too young. Young wines often close up about 12-18 months after bottling, and depending on the vintage and storage conditions, remain in such a state for several years to more than a decade.

decadent: If you are an ice cream and chocolate lover, you know the feeling of eating a huge sundae of rich vanilla ice cream lavished with hot fudge and real whipped cream. If you are a wine enthusiast, a wine loaded with opulent, even unctuous layers of fruit, with a huge bouquet, and a plump, luxurious texture can be said to be decadent.

dumb: A dumb wine is also a closed wine, but the term dumb is used more pejoratively. Closed wines may need only time to reveal their richness and intensity. Dumb wines may never get any better.

extract: This is everything in a wine besides water, sugar, alcohol, and acidity.

exuberant: Like extroverted, somewhat hyper people, wines too can be gushing with fruit and seem nervous and intensely vigorous.

fat: When the Rhône has an exceptionally hot year for its crop and the wines attain a super sort of maturity, they are often quite rich and concentrated, with low to average acidity. Often such wines are said to be fat, which is a prized commodity. If they become too fat, that is a flaw and they are then called flabby.

flabby: A wine that is too fat or obese is a flabby wine. Flabby wines lack structure and are heavy to taste.

fleshy: Fleshy is a synonym for chewy, meaty, or beefy. It denotes that the wine has a lot of body, alcohol, and extract, and usually a high glycerin content. Châteauneuf-du-Pape and Hermitage are particularly fleshy wines.

green: Green wines are wines made from underripe grapes; they lack richness and generosity as well as having a vegetal character. Green wines are infrequently made in the Rhone, although vintages such as 1977 were characterized by a lack of ripening.

hard: Wines with abrasive, astringent tannins or high acidity are said to be hard. Young vintages of Rhône wines can be hard, but they should never be harsh.

hollow: Also known as shallow, hollow wines are diluted and lack depth and concentration.

hot: Rather than meaning that the temperature of the wine is too warm to drink, hot denotes that the wine is too high in alcohol and therefore leaves a burning sensation in the back of the throat when swallowed. Wines with alcohol levels in excess of 14.5% often taste hot if the requisite depth of fruit is not present.

What do you think?
Tell me at
http://www.rayjozwiak.com/guestbook.html

My latest release, Black & White Then Back,
can be downloaded digitally at:

(or you can copy-and-paste this URL directly to
your browser:  http://www.cdbaby.com/cd/rayjozwiak3)

Also, be sure to visit:
http://www.rayjozwiak.com

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