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Subject: Bottle service etiquette
From: heinous
Posted: Sun Nov 25. 2007, 22:40 UTC
Hi,

I am interviewing for a position this week at a club in Toronto that does 
bottle service.  Bottle service has become very trendy here recently due 
recent legal restrictions lifting.  There is a chance that they are looking 
specifically for a bottle service server.  Unfortunately, I have never tried 
bottle service out anywhere, and am a bit clueless as to what would be 
involved as a bottle service server.  I am wondering if anyone can let me know 
what one would typically do when setting up, and providing bottle service, 
specific etiquette, etc.  My assumption is something like:

Greet guests and provide menu (or possibly set up table in advance if the 
bottle was already reserved?  Is that common?)

Sell bottle.

Set up:  I'm a little unclear on thes specific fo this.  I mean, I assume you 
are bring out the bottle in ice bucket, additional ice, some glassware (is it 
usually just rocks / highball glasses?) and some mixers.  Are the mixers in 
little pitchers?  How many mixers do they usually get?  If they have 
tomato/clamato juice, do you also bring them tabasco and worcestershire, etc?  
What about mixing spoons, shakers, etc?  Are garnishes, straws, etc. provided?

Then from what I've read it sounds like it is expected that the server will 
pour the first round of drinks for everyone at the table, but then leave the 
table be for the most part just checking up on them, and keeping an eye on 
things, etc.  Or would you continue to assist w/drink mixing?

Anyone have experience providing bottle service?  I'd appreciate any details 
you could provide of how it was done.

Thanks,
Leah

-- 
Leah Kubik : m416-559-6511 : www.heinous.org
MSN: leah[at]frauerpower.com | AIM: frauerpower | Yahoo: h3inous
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