7 stereotypes about the bartender
A Life / / December 19, 2019
Ivan Pikulev
Brand Ambassador Dewar's whiskey in Russia. Bartender with a decade of experience.
1. Bartenders are not made up
It probably goes even to the 90s, when the profession bartender skeptical - it was something like a garbage cleaner (although I do not know whether the old generation has changed the attitude to the profession).
I was lucky: I've always worked with colleagues who do not cheat their guests. And they told me very well at the time: business owners (bars, restaurants, cafes) to invest a very large money in design, furniture, lighting, tableware and so on, and everything could collapse from one person who simply does not refilled.
If you are met with an incomplete filling in the bar, better get round such places (if the situation repeated) or notify the owner about this situation, because sometimes they do not know who they working.
2. Bartenders drink at work
The temptation is great, I do not argue. Behind you are beverages from different corners of the world, but my reach, but Bartender professionalism this is the:
not to abuse alcohol, but at the same time to know everything about him - and the taste and aroma, and history, and serve.If the visitor wants to drink with the bartender, here it depends on the policy institutions in this regard. Someone admits being confident in the "power" of his bartenders, someone prohibits and penalizes employees. From personal experience I can say that I was one of those who let the bartenders have a drink with a guest or to taste new cocktail, as the team of bartenders was conscious and do not have anyone to send in a taxi home. :)
3. This is a very easy job - stand and pour
For many, the bartender profession - it is something romantic: a permanent holiday, sea and alcohol attention. But it is not so. It's hard work, sometimes for 12-14 hours has to stand behind the counter to deal with drunken and sometimes not at all appropriate people, keeping in mind a bunch of orders and requests from colleagues. Thus you get tired both physically and morally. We give energy to our guests, we give them emotions.
4. The bartender should be able to throw the bottle
Another of stereotypes - the bartender should be able to "throw" the bottle. In different companies, if they learned that I was the bartender, the first question was: "Can you throw the bottle?" I did Flaring (as it is called), this is a very time consuming process, and for me it was difficult to use it in a bar, it is in work.
Since I did not want to be associated with flaring their professional activities, classes stopped, but I think the Bartender should possess a working Flaring - cocktail cooking appliances with beautiful movements and the use of bar inventory.
At the professional level of flaring engaged for 5-7 hours a day and perform at various competitions.
5. I work as a bartender there are no prospects
Parents are always skeptical about my choice of profession. I think that I get bored and go to the specialty. They did not see further growth. But the way for the development of the bartender is still there:
- become a senior bartender of his team;
- become bar manager or grow to the manager.
On the other hand, you can become a representative alcohol brand, brand Ambassador, look at the industry, on the other hand, as I have done, without leaving the job Bartender. Or you can become a co-founder of his own bar (in my memory a lot of stories when offered a regular guest with the bartender open bar).
Generally, the bartender profession involves constant development, visit the master classes, tastings, communicating with people, travel.
6. The bartender pours until the guest will not fall
It argued that the bartender will pour guest until it collapses under the bar, only to cut down more money from it. Far from it. Bartenders for the culture of drinking! And if they see that the man had enough, the guest is entitled to refuse to drink.
In general, consciousness every man should have his own. Remember - in all important measure.
7. Bartender may reject the guest in the beverage preparation
There are bartenders who refuse to prepare a particular beverage, arguing that it is unfashionable or tasteless. A true professional, before you deny a guest, offer an alternative that is with him at the bar.
In my experience, I do not refuse to prepare, for example, the same mojito its guests, but an alternative offer to start. Not because I am the most intelligent, but to the people who go to bars, got acquainted with the different tastes, to develop their receptors. After all, flavor palette, which is at the bar, is diverse and multifaceted.
Another time, when the customer wants to be mixed whole bar in one glass or those ingredients that are known to be combined. It is important to inform the visitor that it will be a failure, or even lead to consequences in the form of an eating disorder.
Drink responsibly and do not hurt the bartenders.
see also
- Cultural drink: alcoholic cocktails known writers →
- Bartender himself: what you need to know to prepare cocktails at home →
- What does the cost of the wine depends on? Explains a professional sommelier →