Message 12038 of 22774 in Behind the Bar

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> > Some places need tenders that look like Bippo or Jam and others 
> > would prefer folks that look like the other .dan or Natrone.
> 
> :) I'm not sure quite how to take this?  I assume you have myself and 
> Bippo marked down as "We'll have no trouble here." type people.

Look like?
Funny, I've always thought my bartending history was from the lower end of the 
scale - Party Bars, Beach bars, High-volume cheezy nightclubs.
Exhibit A
http://coders.co.nz/image-archive/dan/beam_crew.jpg
Exhibit B
http://coders.co.nz/image-archive/greece/alexanders/alexanders_11.jpg

As far as quality of service and ingredients go, at different times I've 
compromised in more areas in more ways than I could possibly admit to, but at 
least I've done it in the knowlege that I was compromising the real thing. 
Know the rules before you break them ;-)
So I'm certainly no purist.

And what's with all the comments on my picture? OK, I was trying to look 
charming (or something) in that mugs gallery picture, granted. But I'm not 
that much of a ladykiller. Well, not any more anyway.

Anyway, back to cases.
I think that Bottle Service and 'Club' service are pretty close to each other 
on the whole classy/pretentious continuum. Many of the rules or advice would 
be common between the two. I also immediately thought 'Private Club' rather 
then 'Dance Club' from the question.
I like the bottle service style. I think it makes for a fantastic, convivial 
sort of atmosphere. While I'm not a big fan of true silver service or having 
my meal on my plate cut up for me, someone who knows how to wipe and present a 
bottle, or produce a pitcher of water and a cradle of ice on the side is 
certainly A-plussing the service.

There will always be places that try to 'raise the bar' in customer 
expectations, service, ingredients, and of course price. Chances descriptions 
here let us at least know "If I had three caraffes and some nice napkins, 
this is how the proper way to use them would be". The etiquitte may be a 
little dated, but most of the glory of cocktail lore and knowlege is because 
it's been honed through time.
Flourishes like the procedure Chance outlines can be fun to lay on when you 
are bored, if you want to parody it, or even (gasp) if you want to go out of 
your way to give great (not just good) service.

... going off to take a new photo with my new digital camera ...

.dan.