> - A teacher telling you that only Chinese restaurants use lime wheels
> shows his demographic limits of the cocktail world.
>
He's worked in many places in New England. He got his start at a Chinese
Restaurant though. He said that was the only place that they used full wheels
as garnishes on everything. Everywhere else they wanted wedges or half wheels
(if they were cheap places)
> - A teacher telling you that you need to do it the way you want is
> again short on knowledge and customer service because you should do
> it the way the guest wants it. He sounds pretty jaded.
>
No, he is quite the opposite of jaded. And he is big on customer service. What
I meant by that is in regards to operating a bar. There are many different
recipes for the same drink. He was referrring to if you are in a place that
doesn't require drinks be made a certain way. Then you have a certain
latitude as to how you proceed. Some places demand measured pours others allow
free pours, if they don't specify you can do which way you prefer.
He always goes by the customer preferences. But for example a Woo-Woo, he says
that some places only allow 1 oz of spirit/liqueur per highball glass other
will allow 1 1/2. So if you start with the standard recepie Peach Schapps and
Vodka, which do you make more of. He said for example women generally prefer
sweeter fruitier drinks and men less sweet. If you have a man and woman asking
for 1 each, you can go more Peach Schnapps for the woman and more vodka for
the man.
You can make it 50/50 (3/4 oz each), 1 oz Peach 1/2 oz Vodka (for the woman)
or 1 oz Vodka 1/2 oz Peach Snapps for the guy, and if you have time you could
ask if they prefer one over the other. If the bar does not have specific
guidlines you can mix it as you see fit and as the customer wants.
Garnishing with lime as required doesn't mean you can only do wedges, or only
do wheels, or only do half wheels.
> - Straight up/up has been around a long time. Chilled shot sounds
> like it has been around 10 years or so. Mainly because of the shooter
> turned Martini craze.
Like I said I drank quite a bit over 20 yrs ago at bars all over the planet.
And straight up shots were always warm right out of the bottle. No where have
I ever heard it used in any other manner. I've used the term straight up a
thousand times and never once got a chilled shot.
"Four Jacks straight up", the bartender would put 4 shot glasses right in
front of us off the shelf, and pour the Jack Daniels right out of the bottle
right in front of us. Ordered the same way in ten states, 7 carribean isalnds,
and a dozen other countries. Always was exactly the same.
(I agree the term "chilled shot" is probably a recent expression, probably 10
to 15 years old, never heard it until recently)