Message 9115 of 22774 in Behind the Bar

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> > > > 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.


Hardly.  I work one of the highest volume venues in this city.  We are by far 
busier than any "nightlclub."  (I'm thinking of Moda, and the like).


> > > > 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.


Working for a nightclub is no excuse.  A 'pres' is gingerale and soda.  You 
are merely perpetuating the incorrect ordering of a drink, the bane of other 
bartenders!  ;0)


> 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.


I certainly do not work in fine dining, but a restaurant (all bars in the 
State of oHIo must serve food in order to obtain a liquor license) with 
eight operating bars, two of which comforatably seat 48-50 bar stools.  
There is a method to the madness in understanding the working order of 
constructing/pouring drinks, that always works, no matter the venue.

And yes, our shots sell better than most other types of drinks.


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