Message 17927 of 39188 in General Discussion

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I hear you.  I do my best to train (or educate) my patrons, to shine some 
light into the depths of their ignorance.  I do like Cheryl's approach and 
will try to incorporate it, to prod them towards knowing what the drink is as 
I seek clarification on how they want it prepared.  Just like in Cheryl's 
example with Margaritas I see that a lot too, once you start asking questions 
most people seem to be surprised that such are the options.

Happened again tonight, had a guy order a Sweet Old-Fashioned with Knob Creek. 
 Now because of the tutelage of Queneau I've stopped adding a shot of soda to 
my OFs, but I'm still wary because I know some people expect it.  In this case 
my understanding of the "Sweet" modifier is that it means substituting 7-up 
for the soda water.  Yet I vaguely recall one couple ordering OFs a while ago 
and when they said sweet they wanted a little maraschino cherry juice added.  
I asked the guy if he wanted a splash of 7-up and he confirmed that he did.  
It went well, he seemed to like it and had two of them, but it is a bit 
tiresome when one has to anticipate misinformation instead of just assuming 
the terms are being used properly all of the time.  


"I try to always specify when I want one. "T10 Martini with an olive slightly 
dirty" usually. I've never even thought about being served a martini on the 
rocks: that's just twisted!
Generally just asking specifics improves the drink 10% because alot of barmen 
in the places I frequent are happy to see someone who gives a shit. They put 
that little bit more love into it!"

Absolutely true.  I do give a little extra when I get the impression that the 
person asking knows what they want and will be able to appreciate a well made 
drink.  And I appreciate it when they know enough about what they're ordering 
to be specific and allow me to make their drink immediatly without spending 
valuable time on questions of clarification.  

I'm a little confused at how this whole sub-thread got started though.  I was 
venting about customers who just ask for "a Martini" and force me to prod them 
through the specifics.  Not because I can't just make a Martini, but because I 
don't know if this person is the Head Bartender at the Waldorf-Astoria, or if 
it's some rube who has never been in a bar without sawdust on the floor 
before.  You didn't seem to think my exasperation was justified, but in your 
last posts you seem to be agreeing with me.  shrug