

Cheryl I like your site and how blunt you explain situations. I know there
are some bartending schools out there that could be called a waste of time but
there are some great ones as well. I think there should be more credit to the
knowlegde as you said there is not one answer to fit everyone and depending on
where you work could determine what classifications of drinks you would need
to know. Instead of speaking from personal experience you should have
different angles of the bar business covered possibly from testimonies from
people of bars, restaurants, hotels, catering, clubs, pubs, and special
events. I believe every bartender should be well rounded so that if they ever
did leave one establishment to go to the next they would know a great deal
walking in on te first day about Wine, Cream Drinks, Champagne, Shooters,
Highballs, Classic Cocktails etc etc. When I ran 2 college bars we had to
know over 30 drinks I just don't think there is enough credit there to what
you need to know. "Hey bartender I have been drinking Gin for a while know
what is it made of? Where does it come from?" I guess the response should be
ohhh uuuhhh I dunno....WOW yes maybe a little history about where these legal
drugs came from, how they came about, what are they derived from??? I have
grown tired of the excuses of oh you dont need to know that much, its not
rocket science its more recipes great ones that you can offer to customers
maybe they have had or never have tried it keeps the bar interesting as well
as the people that work there. Bartending Schools give everyone a chance to
perfect those drinks instead of wasting establisments alcohol and allowing
them to use other schools in other cities for placement is awesome! I do't
think you should write on your site that places won't hire you because you
went through a school. There are many places that will only hire from a school
and other bars with managers or owners that never took the time to see what
was even taught at a school and won't even take the time to listen. I would
rather have someone walk in well rounded with a great personality instead of
taking my chances on investing time in a stranger and there being a chance of
them walking out on me where does all the time and money go from trusting that
person where does the money go from wasted alcohol? Sorry this is so long.
Current thread (10 messages):
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How do I pour? What is 'cl', 'oz' and 'pt'? How should I handle glassware?.
Find the answers in The Bartender's Handbook.
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