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 Message 83 of 1991 in Flair Bartending
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Subject: Re: A few Personal questions....
From: Jason Jelicich
Posted: Fri Oct 13. 2000, 03:55 UTC
Followup to: "A few Personal questions...."  by HappyPig  (Thu Oct 12. 2000, 21:42 UTC)
Hello Mr Pig,

I am a bartender trainer from Australia and also the FBA (Flair Bartender's 
Association)rep for the country. I do not train exclusively flair but it is an 
important part of my overall business.

In answer to your questions...

> 1) Average age, sex, social class of customer at flair tending bar?

Flair tends to be performed more in singles bars (i.e.TGI's) as the bartender 
plays a central role as a catalyst for conversation. Everyone appreciates a 
good show and customers will often be encouraged to chat about the performance 
etc. That being th case the average age generally would be the same as your 
typical bar crowd i.e. 20 - 30 M/F even split (better if there are more 
girls). Social class??? White collar usually.Blue collar pretend not to be 
that interested in the artform.

> 2) Average age, sex, social class of flair tender at flair tending 
> bar?

Most flair bartenders (I hate the word 'flairtender')are male aged between 20 
- 25, pertty much the same demographic as your average serial killer... They, 
by the nature of their industry would be considered Blue collar.

> 3) Average wage for Flair tender - beginner, to seasoned pro?

Flair bartenders work for tips and for the good shifts. It takes a pretty 
switched on manager to have the nouce to pay flair bartenders more than the 
regular ones. It should be the case - but it's often not.

> 4)What is your little corner of the world?

Australia. Most of the action is in Sydney and Melbourne (and even then 
there's not a hell of a lot of activity). 

> One final question... Is there a 
> significant difference between a bar tender and a flair tender, in 
> the owners/tenders/customers mind?

Well, the bartender practicing flair, if done correctely (i.e. combined with 
good communication skills), will excite and enthiuse the customer. A regular 
bartender can do this but will need to use other tools such as jokes, cocktail 
knowledge etc. Good flair bartending takes years of practice to perfect and 
deserves the support of those it aims to entertain. I should add, though, 
flair bartending is all part of a good bartenders repetoire, wether it by a 
long pour, a 'snap' cut or a bottle throw - flair is a natural progession from 
confidence in the task at hand.

You may want to pose the same set of questions to the FBA at www.barflair.org, 
I'm sure the other reps would have more to add.

Good luck and please let me know if I can be of any further assistance. I 
would aslo love to see a copy of the finished report down the line - possible?

Regards,

Jason Jelicich
www.speedpour.com.au 


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