Message 9111 of 22774 in Behind the Bar

Share on Facebook |  Save to del.icio.us

> Wine you learn out of passion for the fermented grape, or having to 
> work finer dining.  Harder to learn when not in contact with those 
> products...

Yeah - personally, with a few exceptions, I do not like wine - so until I work 
a wine bar, I probably won't give it my full attention.

> 
> 
> > > Liquor:
> > 
> > I think I'll fare a bit better here ;)
> > 
> > > 2.  What is brandy? liquor
> 
> ;0)  Ding!  Not quite the desired answer.  Read up on eau de vies, 
> that brandy is an agricultural spirit that is dependent on season, 
> distilled wine, etc.

I like my answer better ;)

> 
> 
> > > 3.  What is the difference between brandy and cognac? the 
> > spelling
> 
> Nope.  Cognac is a brandy.  All cognac is brandy.  But, all brandy is 
> not cognac.  (think similar to wine, region ,  the distillation 
> process, ageing, etc.)
> 

Armagnac is probably another regional variation of brandy, right?

> 
> > > 4.  What questions do you need to ask if someon eordres a martini? 
> > 
> > > vodka or gin?  Any other ordering preference should be made at the 
> > 
> > > order.
> 
> Much more to that and the prompting allows for the guest to receive 
> exactly how they want their cocktail.  Our standard:  "Your 
> preference being your favourite vodka or gin?  Dry or extra dry?  Up 
> or on the rocks?  Shaken or stirred?  Twist or olives?"  Why our 
> servers are carefully taught to call properly.
> 

Not where I work.  This is one of those things that simply differs based on 
venue - if I were to run through that list of questions every time someone 
ordered a martini, I'd be doing the rest of my customers a disservice.

> 
> > > 7.  What does "pres/pressed" mean? refer to the "Vodka Press?" 
> > thread 
> > > I made recently - but for now, mixed with lemon-lime and soda 
> > > water
> 
> Never.  The golden oldie, standard is gingerale and soda water.  We 
> have many regulars that order ______________ whisk(e)y pres.
> 

We don't have ginger ale, and the only presses I've been asked for use vodka 
as a base spirit.  Again, this is based on my experience in a nightclub, 
having never worked fine dining.

> 
> > > 9.  Put these drinks in working order:
> > 
> 7.  > > 8 Bud light
> 1.  > > 1 Pina Colada
> 3.  > > 3 Cosmo
> 9.  > > 5 Bud Draft
> 8.  > > 6 White Zin
> 2.  > > 2 Chocolate Shake
> 4.  > > 4 Surfer on Acid
> 6.  > > 7 Cuba Libra
> 5.  > > 9 Shot of Jager
>  
> 
> I placed them in the working order that management expects while at 
> work, but use the response to this as a measure of the applicant's 
> experience.  If there were a vodka tonic, that would be sixth and the 
> cuba libra would be seventh -- the tender follows the order of the 
> speed rail liquor set up.
> 

I put them in order based on how long it would take me to pour each individual 
drink on that list at my current venue - there's an old Op. Management 
technique that says do the job that takes the longest first.  Based on my 
current setup, that's what I'd do (although I wasn't really sure where to put 
the chocolate shake - I haven't had too many of those ordered, seeing as the 
only chocolate I have in the house is a white chocolate liqueur).  I don't 
think I fared too badly on this one - without having even seen the setup 
there, anyway.

> 
> --------------------------
> "Those are my principles, and if you don't like them ...
> well, I have others."  -Groucho Marx

So, yeah, I work a SLIGHTLY different environment from you.  The only brandy 
at my place is Napolean, the only cognacs are Hennessey and Courvasier, and I 
make a dozen or more different shots every night (that actually kinda freaked 
me out that you had Surfer on Acid on that list - do you make a lot of mixed 
shots at your place?).  I could probably write a similar test for my place, 
but the questions would be vastly different.