Message 144 of 1991 in Flair Bartending

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Well everyone has good points!  I don't think the flairing bartenders should 
have a problem with non-flairing bartenders and vice-versa!  I myself am a 
flairing bartender and am very passionate about my job!  Before I got into 
flairing I mainly used my time perfecting drink recipes and learning new ones. 
 I think the average "flairtender" is someone who likes to keep his job 
"fresh" and "challenging".  It can get repetetive making the same 6 to 10 
drinks all night.  Adding flair to the job will make it more enjoyable for you 
and your guests.  I think the main thing to realize is that a majority of 
flairtenders work in night-clubs or very high energy bars.  I think they 
reflect the energy of the surounding patrons.  You probably won't find to many 
flairtenders in hotels or fancy resturaunts.  I also want to point out that 
flairtenders who are dedicated to the "all around" art of flairing can make 
just as good a cocktail as anyone else.  They can probably also do it in half 
the time.  If you've ever seen a real "flair competition", flairing is part of 
the judgement.  The other part is speed and accuracy.  I've seen Ken Hall 
(flair champion) pour drinks in at a unbelievable rate and also have perfect 
accuracy in all ingredients.  I think if all flairtenders modeled themselves 
after this, there would be no room to discuss that a flairtender isn't more of 
an asset than just another bartender.  I respect all bartenders I work with, 
but I am the only one who flairs.  I am also the newest one with the most 
regulars.....makes ya think huh?