![]() ![]() Finally, because cocktails are made up of a base liquor paired with different materials, understanding the physical and chemical effects of base liquor and different materials, and thus the taste differences, is the basis for bartenders to create new drinks. In addition, the bartender also needs to give reasonable recommendations on what kind of drink the guests need to match with different foods. And you have to be balanced physically, emotionally and mentally.” Ī professional bartender should master the origin, physical characteristics, taste characteristics, production technology and drinking method of various alcohols, and be able to identify the quality and year of the liquor. Kathy Sullivan, owner of Sidecar Bartending, expressed the difficulties with becoming a prolific bartender, comparing the bartender to the drink they make: “In drinks you want balance. Ĭocktail competitions such as World Class and Bacardi Legacy have recognized talented bartenders in the past decade and these bartenders, and others, spread the love of cocktails and hospitality throughout the world. ![]() It includes specialized education - European Bartender School operates in 25 countries. This view of bartending as a career is changing around the world, however, and bartending has become a profession by choice rather than necessity. ![]() The reason for this is because bartenders in tipping countries such as Canada and the United States, can make significant money from their tips. The bartending profession was generally a second occupation, used as transitional work for students to gain customer experience or to save money for university fees. The industry needed a renaissance and it wasn't until the late 90's that we saw the true re-emergence of the cocktail bar. Individualism was crushed similar to the food industry. But the general population would no longer mix their drinks. The celebrities in Los Angeles took a certain liking to the recipes of the old days. Cocktails started to be limited to the rich and famous. People drank less and the Great Depression severely limited the ability of people to buy a drink. Following the suspension of the eighteenth amendment and release of legal booze back into the market, the cocktail era unfortunately took a dip. Working in underground speakeasies, bartenders continued to provide their patrons with delicious cocktails. However, bartending culture remained alive throughout prohibition. Oversee the setup and breakdown of the bar, including proper handling and storage of glassware, utensils, and ingredients.Ĭollaboration: Collaborate with the kitchen team and restaurant management to create drink pairings and themed menus.A bartender serving customers at a bar in Jyväskylä, Finland, 1961Īfter the rise of the cocktail in the early 20th century, Americans were faced with prohibition laws from the Federal government. Implement cost control measures to optimize profitability, such as tracking pour costs, monitoring portion sizes, and managing beverage pricing.īar Operations: Ensure the smooth operation of the bar area, including cleanliness, organization, and compliance with health and safety regulations. Inventory and Cost Control: Manage bar inventory, including monitoring stock levels, ordering supplies, and minimizing waste. Address customer inquiries and resolve any issues or complaints promptly and professionally. Offer personalized recommendations and assist customers in selecting the perfect drink for their preferences. Foster a positive and collaborative work environment.Ĭustomer Service: Interact with guests in a friendly, knowledgeable, and engaging manner. Provide guidance on drink preparation, recipe accuracy, and presentation techniques. Team Management: Lead and train a team of bartenders, ensuring they deliver outstanding service and adhere to high-quality standards. Stay updated on the latest mixology techniques, flavor combinations, and industry trends to provide unique and memorable beverage experiences. Mixology Expertise: Demonstrate expert knowledge of various spirits, liqueurs, wines, and craft beers. Create innovative and visually appealing cocktails that align with current trends and customer preferences. Your primary focus will be on providing exceptional customer service, maintaining beverage quality, and driving revenue through creative drink offerings.īeverage Creation and Menu Development: Develop a diverse and enticing beverage menu, including signature cocktails, classic drinks, and non-alcoholic options. As the Head Bartender, you will be responsible for overseeing the bar area, managing a team of bartenders, and creating innovative and high-quality cocktails. The Head Bartender, also known as the Mixologist, is a key role in a restaurant's bar operations. ![]()
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