Its not a perfect world, we dont all work in bars where we are expected to
flair, at the end of the day we are there to SERVE FIRST anyway!
I prob work in the most flair unfriendly flair bar on the planet, for example
spirits and liquers all on wall mounted pre-measured optics, sodas in a shelf
dispenser instead of a gun, and too many goddamn beer pumps blocking the bar!
So does this mean that flair is limited at my bar? no way, I find other ways
to entertain my guests and offer them an uprated service in the process.
I put all my juices and cordials into empty washed out glass bottles and
whacked 285 spouts on them so now i can show my moves with these!
I flair with glasses, ice, garnishes, i take in my own tins and flair with
those, I flip all RTD's out the fridge and pop of the caps with my speedopener
and launch the caps into space!
Flair is one of many attributes to any bartender, and if you use it well and
efficiently it rewards all parties, you, the management and most of all the
customer!
Whether you are a mixologist in the best cocktail house on the planet, or a
pint puller in your local drinking hole,
Share with us what is, and how do you flair at work!
Tell us how flair friendly you bar/management are!
...Russ...
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Wanna-be trick monkey in the making! Are you? then visit..
http://www.theflairschool.com