Message 9643 of 22774 in Behind the Bar

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> I'm afraid i would.
> 
> Not because you don't LIKE garlic but because you won't TRY a dish 
> because it's got garlic in it.  You'd most likely fail as a chef for 
> making either a bland underseasoned dish or an overpowering vampire 
> slayer. :)

Well, if you'd fail me for something like that, I think it's a great thing I'm 
not attending your cooking school.

Besides, eating garlic does not lead to anything that is illegal (I wish it 
would. Some people have faulty breath, and won't do a THING about it)
 
> I'm sure it's possible to serve drinks and follow recipes as a 
> none-drinking bartender but surely you can see the weaknesses of 
> being in such a position? 

Actually, no, I don't. 

Surely, you can see that one can make drinks, and do a GREAT job at it, 
without putting your lips on the guest's glass.

> When a new spirit comes on the market do 
> you know how to use it? Can you recomend a wine based on a customers 
> tastes? Can you tell me the difference between those 4 bourbons?

I don't know of any bartender that knows how EVERY spirit tastes. Heck, there 
are FOODS I have eaten, but because it was a while ago, or I was eating 
something else that same day, I can't really articulate just what it's like. I 
like somethings, I don't like others (I really don't care for lobster. I don't 
know why. I like Snow Crab legs, but not King Crab legs. When I get fried 
shrimp, I need hot sauce. Collard greens, however, require some vinegar.. or 
the juice from sweet pickles. That's just me)

I have made some very GOOD recommendations on wines. Fortunately, where I 
work, we don't have a huge assortment. I think we have two each of Merlot, 
Cabernet Sauvignon, one Pinot Noir, one Shiraz, two each of Cardonnay, White 
Zinfidel, one Sauvignon Blanc. Most of our guests don't have really astute 
pallets. Oh, well. 

But yes, I have made recommendations.. From a woman that wanted a Merlot, and 
we were out, and I talked her into the Shiraz (which she liked), and then we 
get a lot of people that 'I want some wine. What do you have?', and I am able 
to talk to them about our (few) reds, whites and blushes. 

I am still trying to find what we use as Communion Wine. That stuff ROCKS!

> I personally can't see why anyone would want to be a chef unless they 
> had a great love of food (and that means trying things, tastes, 
> textures, smells etc) and the same for being a bartender. Why would 
> you want to work with something that you don't have a passion for?

I have a passion for SERVING, and for serving beverages. That's what I do.

I don't know a single bartender that DRINKS while they are working. At least, 
not making a habit of it. 
 
As for my guests: they have no way of knowing if I drink or not unless I tell 
them... and even then, they have no way of knowing one way or another if I'm 
telling the truth.

Again, I'm not anti-drinking. I just don't care for the stuff. I still don't 
get why that would bother any one else.

Can you please explain that to me?

-- 
Struggle is the proof you have not yet been conquered
- Author unknown