Message 6477 of 22774 in Behind the Bar

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> 
> In my city, you'd be hard pressed to find a printed drink list in any 
> bar. Even when I travel to NYC, etc. the only list I see is some 
> glossy photo job sponsored by Bacardi or some other brand trying to 
> push their product in some chain restaurant.

WTF so I suppose I dont need menues, wine lists either. Just let people come 
in ask if we got this can we make that. For Food wine and drinks.

> You say: "O.K Look I just feel that the type of drinks that you make 
> define the type of establishment you are." No - your arrogant 
> attitutde has defined the type of establishment you are.
Drink Snob . Guilty as charged your honor.

> 
> You say: "After talking to half a dozen chefs they all said they 
> would not pull this type of shit." Well, that's great, but you are 
> now talking apples and oranges.

Is their that much difference? Natrone

> 
> You say: "I prefer to make a smaller number of consistently good 
> cocktails instead of a large number of mediocre ones Quality over 
> quantity." WOW - you just said alot about yourself. I've never heard 
> a professional bartender define himself/herself by the few number of 
> drinks they can make well. Ask your chef buddies if a good chef can 
> make a large number of great dishes or only a few? Every professional 
> bartender I know can make hundreds of excellent cocktails and they 
> add to their list all the time.
Yeah I seen Toby Cecchini's take on NYC bartenders World Class Champ.

> I gotta tell you, if I ordered a classic cocktail (yes, there aremore 
> than 80 classics) that bwasn't on your list and I could see the 
> ingredients behind you and you said "no" - I'd be laughing my ass off 
> as I (and your tip) walked out the door.

More than 80 cocktails. Yep.
Classics. No way
> Not trying to slam you left and right here, but you sound like one of 
> those snotty nosed restaurant tenders that think they are really hot 
> but they don't even average 100 drinks a shift 
300+ average.

> I've been tending for 14+ years and I still learn new things and 
> drinks all the time. Some of the best things I learn are from my 
> customers that come from all areas of the country.
 
Yeah ok may I was slightly out of line but this was in the middle of getting 
slamed both at the bar and dockets 3 inches deep.