Message 12026 of 22774 in Behind the Bar

Share on Facebook |  Save to del.icio.us

> Chance,
> You have nailed what I am looking for.  I work in a newly opened 
> luxury resort in upstate NY.  Club service is a requirement and is 
> utilized only in 5 star environments pretty much.  I am familiar with 
> it, but was hoping someone else might be more familiar and it sounds 
> like you are it.
> Any assistance is great.  Your first post has already helped with the 
> detail and on this level, its all about the detail.
> Charles

Ok. Normally I would suggest taking this to email but I would think some of 
the other readers here will have an interest in what we are discussing, so I 
suggest we keep most of this to this thread, unless people start complaining.  
Please feel free to email me however if you so wish.

I have been formally trained in "club service", and actually really enjoyed 
it. When I get home, I will dig out my old BU training manuals to assist me in 
remembering all those fine details, and will use them to help with answering 
your questions.

I have a couple of questions that will help me answer your questions but feel 
free to ask specific questions to avoid me boring you with what you already 
know.

Does the place already have the carafes? For those wishing for neat service do 
you have 3 ounce glassware, or are you using something else? What are you 
using for rocks only glassware?

Is your service limited to neat, rocks, highball, and martini service, or are 
you expected to complete more extensive drinks in this manner? Do you have 
table servers to assist you, or are you expected to handle drink delivery to 
the tables yourself? Are you training others in drink delivery and 
presentation?

What level of production is necessary? Even at the bar, it is going to limit 
your production to about 30 to 45 drinks per hour if you are expected to do it 
all and still not make the customer feel slighted. If you are expected to do 
table service, it will be even less. As you said, it is all about details.

If you can answer my questions, I can do a better job of framing answers 
without having to guess at certain things that should affect my answers. Feel 
free to ask any questions you think I may be able to help with.

Chance