Message 8478 of 22774 in Behind the Bar

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> I'm not looking to debate or question your life choices, but it is 
> possible to consume alcohol without becoming drunk.

Um, I'd take that further and suggest that this is not the industry to be 
looking at if you are clinging to the preconception that drinking == drunk.

With an overtly *anti*-alcohol attitude (even though it is tempered by an 
appreciation of the ingredients and tastes) you are (speculating) going to 
find it difficult to respect your patrons, and probably most of your workmates.

Liquers and spirits are not just blends of syrup + neutral alcohol. You will 
not understand the concept of consuming a cocktail by reading the 
ingredients on the bottle and sniffing it. Alcohol is a whole dimension of the 
consumption experience. While we can graph the range from sweet to tart, juicy 
to creamy, or even weak to strong, ( http://www.bolscocktails.com/home.asp ) 
the inclusion of alcohol, and the type of alcohol changes the mouthfeel and, 
indeed the bodies (and the brains) reaction.

I'm not saying that someone who follows the recipes can't be a perfectly good 
worker, but I find it frustrating when staff have never even tasted what they 
are supposed to be making, let alone recommending.

If you've never felt the fuzziness behind the ears, you are also somewhat less 
qualified to be keeping an eye on the customers consumption and behaviour 
also, IMO. This is not an absolute rule, I know, but it should be taken into 
account. 
I don't want to get driving lessons from someone who's never sat behind a 
steering wheel, although I have heard of a vegeterian that could apparently 
cook a mean steak...

.dan.