Message 132 of 1991 in Flair Bartending

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I think that the main issue folks are expressing here in their comments about 
"Flair" bartending, is when the bartender treats the "flairing" skill as 
primary, and has little or no actual skill or knowledge of mixology.

I think Teppanyaki is a decent comparison here. I have likewise met many 
Teppanyaki "chefs" who could twirl a mean blade, and do moves behind the grill 
that would simply amaze you... but the food they prepared was only ordinary. 
If a floor-show is all you are really interested in, then by all means. But if 
the cuisine is where your interests are, then you might want to try something 
else. And traditional chef's, by and large, have the same issues with 
Teppanyaki chefs as traditional bartenders have with flair bartenders.

I, and apparently others here, believe that the primary skill of the bartender 
is in their ability to make quality drinks. If they have secondary skills that 
(appropriately) add to the atmosphere of the experience, then that is icing on 
the cake. There are definately no rules that say a bartender can't make good 
drinks and be accomplished at the art of flair. But frankly, what I find 
more amazing from a bartender, is when I visit a bar once, then go back 
there a year later, and the bartender remembers my name, what I drank, and 
where I sat. That is a skill I'd love to see bartenders competitions capture.

-Robert
 www.DrinkBoy.com