Message 12024 of 22774 in Behind the Bar

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> What about tableside service?  Same thing?
> Also, tableside martini service?  My bar is a substantial walk from 
> the restaurant, but I need to do club service at the tables as well.  
> Is there a book that covers this or anything?
> Thanks for your help.

OK. I need to ask. Are you asking about what I was describing? If so, I will 
try to help you. The only book I ever saw on this was part of a Bartender 
Union training manual program. 

This was a method of serving drinks that existed primarily in private men's 
clubs and on trains and lux passenger ships in the first class sections in the 
US, and was more common in GB and Swiss run places among the upper crust 
haunts. For the most part, it had died out by the late 60s in the US, except 
for a few very exclusive places. I only know of four places in Chicago that 
still use this type of service, and only one, The Whitehall, is even partially 
available to the public.

If this is what you are talking about, you have my curiosity running. What 
type of venue are you working in, and where are you in terms of geography?

Chance