Message 6491 of 22774 in Behind the Bar

Share on Facebook |  Save to del.icio.us

So, you have heard the opinion of some of the most qualified bartenders on the 
face of the planet with internet access.  Don't be upset that the majority 
don't agree with you, after all, you asked the question.

I honestly have to agree with the general sentiment here.  Your cocktail list 
is merely a guideline for those not familiar with the wonderful and vast world 
of mixology.  

I manage several bars, all varying in clientele, and yes, one has a menu 
featuring around 100 drinks, with 25 "seasonal" specialties changing four 
times a year. This bar does a large volume of business, about 2,000 alcoholic 
drinks from 5pm to 2am - and is part of a restaurant.  We serve everything we 
are able to make, not just what is on our list.  from a Manhattan to a 
Grateful Dead or a simple Rum and Coke, the customer gets what the costumer 
orders, period.  If I were your employer, I would be taking a very close look 
at your service skills, and probably be thinking about a replacement for you, 
judging from your comments.  

The comparison of a chef to a bartender is often made because there are many 
similarities, however there are also many differences.  A bartender has all or 
at least a great majority of the products that are used on display, for the 
public to see.  A chef or cook usually does not have all of the ingredients 
used in a meal on display, nor is the public allowed to pull a stool up to the 
steam table or flat top grill and hang out.  I could continue with the 
contrasts and comparisons, but I believe it would probably be futile.

You solicited a truthful answer from us, and you got one.