
| Message 20162 of 22774 in Behind the Bar |
| 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 F9B6 FEFE 080B 8299 D7EA 1270 005C EC73 47C9 B7A6
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