Message 6471 of 22774 in Behind the Bar

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> > im sorry but this is part of your job as a bartender.  new drinks are 
> > 
> > invented all the time and just because somebody wants something that 
> > 
> > isnt on your menu they are not out of line.  
> 
> O.K Look I just feel that the type of drinks that you make define the 
> type of establishment you are. After talking to half a dozen chefs 
> they all said they would not pull this type of shit, except maybe add 
> one ingredent if possible or exclude one ingredent. 
> 
> Do you have Ginger Ale?"
> "Yep"
> "I guess you have Gin"
> "Of course"
> "Then I'd like a Gin & Ginger ale please"
> 
> Mixed drink champ not a cocktail. If you dont understand the 
> difference. So I guess in your opinion burbon and coke is a cocktail, 
> along with scotch and coke gin and tonic. Christ you must make alot 
> of cocktails cha

I think this argument can be used for cocktails to. E.g asking for a 
caipirissima when a caipirinha is on the menu, asking for a specific kind of 
Martini etc.
Are you sure the problem was a bartender asking something different as on the 
menu. Maybe it was more the way he did it, thinking that you are not able to 
make a proper drink? Also in my experience, chefs like to order what's on the 
menu to find out how the other chef is cooking instead of asking their own 
style in others restaurants.
I agree that it can be respectless if someone is completly telling how to make 
something and not relying on the qualities, opinions and style of the 
bartender/barchef. But sometimes people just want exactly that one drink. I 
normally ignore their things and make it in my own style. People always like 
it when their favorite drinks get a twist. Their Absolut, midori, Blue Curacao 
now made as for instance Absolut, fresh melon, Cointreau for instance, maybe a 
slice of ginger or a tequila base if they're more adventurous.