Barmen: small secrets for a great result
Citrus peel that remains on the fruit is a true treasure in the hands of a professional. Fire has long attracted people to the bar are no exception. Before they serve the customer the drink, squeeze burning match essential oil cut into small pieces peel – fireworks customer experience, and good tips you provided.
Everything at hand
Any work stops the search of the necessary prophetic and tools and components, work bartender. After all, under his hands must be a lot of things, ranging from jewelry and ending with the actual drinks. If the bartender in "the Park" will take a thing from its place, and then not be put back, then the next time when this thing he will need, it will have a long look that does not add to the speed of customer service. Budding bartenders can behind the counter (because visitors there do not look) stick pieces of paper with reminders, where what a thing should lie.
Why traffic jams?
In some bars there are buckets or huge brandy glasses with bottle caps. Visitors believe that it is only a decoration, but in fact is very functional. Even at home during the feast, many lost the cork from the bottle, to say nothing about the institution in which most of these bottles a huge amount. So tube is best to put all in the same place – in this case in a container with tubes – if necessary, always to find and use.
Cocktail tube is a separate issue. Don't forget that a tube visitors still take in my mouth. And since many people are squeamish, there is a rule is to take only bending (corrugation), not over the top, as do many inexperienced bartenders during the influx of visitors. If the tube is not bent, then you need to take it in the middle, but not for the portion which customers take in your mouth.
Look especially exquisite bartender during operation that takes the tube with special pliers. By the way, during various competitions among bartenders (there are some), professionals to look favorably in the eyes of the jury, use exactly this technique.
Many had seen coming to the bar that the bartender rubs/polishes the glasses with a napkin. But if all the glasses have already Packed them, then what do the bartender? Just before serving the drink to slightly Polish the already clean glass. First, the client will love it (so will give a bigger tip), and secondly, it is necessary according to requirements of hygiene.
Despite the fact that the glass is clean, invisible to the eye particles of dust settle on them. For polishing of glasses are ideal linen napkins, but for polishing you can use any fabric that absorbs moisture. It should be noted that the champagne glasses and dishes for beer is not polished. By the way, when serving behind the bar, the drink must be put in the stand (fire) or cloth.
These items perform several useful functions:
- aesthetics of service. It's always nice when your glass is not just on the surface of the rack, but on a beautiful birdeckel;
- Saving time. If the drink spills, then the bartender does not have to wipe the rack once more.
- Efficiency and fast service. If several bartenders work at the counter, then the visitor is served by the one who put the napkin or fire first on the counter. This avoids duplication of orders.