

| Subject: |
Bartending Schools! READ THIS!
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| From: | Jeremiah
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| Posted: |
Mon Jul 11. 2011, 18:15 UTC
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Why are people that have tried the school of hard knocks/on the street for
Bartending so frustrated with the idea of Bartending Schools? Has anyone
thought about how much money you lose by becoming a barback, bus boy/girl or
server in trying to get to most top bartending positions? I just read someones
response saying they went over 25 top drinks and thats all they needed to
know! I can't stop laughing at this its ignorance in its purest form. The
whole idea of a good accredited bartending school is to make all of your
mistakes in a controlled environment learning where the products come from,
history, relation to one another, building speed, efficiency and confidence so
that when someone walks up and says "I would like a Mango Mai Tai and a
Hurricane", the only response should be yes sir/ma'am as they make both at the
same time. Why deprive others of drinks that they should be able to order
just because you never went through the training to have the ability to make
them!? How can anyone that knows 25 drinks or even 50 call themselves a
bartender or mixologist? Janitors at hospitals don't call themselves doctors!
Its the licensed bartenders who should be frustrated or upset when they have
to split tips at the end of the night with someone who rang in half as much on
thier register. I have actually been paid by many bars in many states to find
the problems in their bars and most of the time its those "I think I might
know 25 drinks bartenders" who are looking recipes up on an I-Phone, or hey
customer what goes in that?, or my favorite... we don't make those here
knowing damn well the ingredients are right behind you! Its embarrassing that
some people even call themselves bartenders and then bad mouth a school that
teaches all classifications of drinks some more popular than others and has
placement not only for that state but nationwide! I don't consider someone a
bartender unless they know a great deal about Wine, Cream Drinks, Champagne,
Shooters, Highballs, Classic Cocktails, Rocks, Tropicals, Coffees, Martinis,
Manhattans, Gibsons, Rob Roys, Frozen Drinks, and Cordials. Where do some of
you that call yourself bartenders set your standard for what you are trying to
defend? The only time you can be yourself at any job is when you know it so
well that the job itself is secondary personality is key in this business
before anyone throws any childish responses really think about the
ignorance(lack of knowledge)!
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