

| Subject: |
A few miscellaneous questions about bartending in general and flair.
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| From: | Delerium
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| Posted: |
Tue Mar 27. 2001, 15:03 UTC
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Hi, I've recently undertaken a few bartending courses to cover the basics and
I also took a short course to pick up the very basics of flairing, anyways, I
just had a few questions which I was hoping some of you guys/girls could
answer as I don't have any actual bar experience...
1) How did you memorise most of your cocktail recipes?
ie. Read this page frequently, read books or just learn from experience, or
do you 'study' or use exercises to help you?
2) Did you ever feel a little nervous when you first started working at the
bar?
I was feeling really nervous when I had to do some things in-front of the
class during the training, I was actually shaking a little bit, :P, anyways,
ironically this only happened when doing the things I didn't have to
concentrate on as much... Anyways, Ive been doing various customer service
jobs since early secondary school and have never had this problem, so maybe
it was just beginners nerves or something :).
3) Seeing that Ive never actually worked behind the bar I was wondering about
some of the methods you guys use for preparing drinks at your establishment,
ie. Does your management request that you always use jiggers, do you have
electronic measuring devices and does is freepouring encouraged?
- This might sound strange to some of you experienced bartenders but I've
learnt about the different methods used in various bars etc, but was
wondering just how common each particular one was, as this wasn't covered in
much detail (and I would like to see from people's responses in addition...)
4) I was wondering if anyone knew of any sites or pages that had downloadable
examples, ie. mpegs of flair being used or even choreographed routines being
performed, as I mentioned before I also did a short course out of personal
interest about flair (although I doubt it will be much use in the near future
as any establishment willing to hire someone with no experience, such as
myself probably won't condone or encourage much flair)
Anyways, anything else that seems worth mentioning to you guys would be
appreciated, as I haven't had an opportunity to put what I've been taught into
practice yet... :)
- Delerium.
Current thread (5 messages):
|
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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