

> To Jay Jackson,
>
> _gaf here - - - I am new to this thread and have to say. . .
>
> I am also a bartender to be. I believe you have lost sight of where
> YOU came some years ago! Cut the newbee some slack. . . There is a
> great deal MORE money in private and corporate parties than doing
> what you're doing. I know I have attended many corporate parties.
> Barkeeps have walked with $1500 for one night's work. I am NOT into
> volume - - - I'm into a quality, GREAT-tasting (not overpoured) mixed
> drink. The world needs all of us Right!? There is a lot more money
> pouring Martinis, Manhattans, Frozens and Champagne than Beer. . .
Yes, quality is somthing I would think most of us professionals would be
striving for. I've also worked many 'corporate & private partiy' events as
well as a 5 Star restaurant where 'Martinis, Frozen drinks' ( along with the
Loius, Espresso, Capp's, Bellinis, reccomending and presenting Wine, an
assortment of Single Malts, frigging Table Top Humidors to boot. Oh less not I
forget, Flaming coffee drinks, and oh yeah, assisting the servers w/ High Tea
{why did I work there???? oh yeah, the $$$$$})..etc.. were called for in
abundance by extremely large groups of clientel, who expressed the desire for
efficiency and speed in thier orders. I think the purpose of a test would be
to produce x amount of drinks, in x amount of minutes- properly, ie.-
'quality, great tasting, not over poured'.
I personally think 7 min. for 12 drinks is a little on the slow side. I don't
find Martinis, Froz. drinks, etc.. to be especially time consuming, but for
someone new to the trade, sure, you'd need to develop skills in efficiency, it
would take time. One who is practiced and experienced would encommpass speed,
quality, personality, cost consiencness, flare, knowledge etc... I don't care
who, or where, your customer is.. when they are 50 - 100 deep at the bar,
you've got to be speed efficient.
--
~Neith~
"I value my craziness and the creative places it can take me. It frees me from
the constants of pedestrian reason and unimaginative predictability."
Current thread (2 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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