Tip of the Month May 2008
Fresh fruit is delicious in a cocktail, whether it has been muddled or shaken in a shaker with ice cubes. Tips for using fruit include always buying the freshest fruit, use a sharp knife to slice and dice, use fruits with unique flavour. Don't use more than two flavours in a cocktail because the end taste can be mixed - neither one flavour nor the other.
Berries such as blueberries, blackberries, strawberries, raspberries are among the popular berries.
Tip of the Month February 2008
February is an interesting month, with Valentine's Day. One important aspect of a bartender's life is that he or she is always under the public eye. Never, for a moment, think that you can relax your stance, or behave in an inappropriate way in the bar. Someone is always watching over you.
Tip of the Month January 2008
January is a month of circumspect as we review the year ahead. Plan new drinks and new ways to serve them. Dark spirits such as whisky and cognac are good for cold days... customers will relish the idea of familiar spirits with unusual mixers.
Tip of the Month December 2007
Although this is your busiest month, take time for a little fun at the bar, too.
Create a new warming cocktail—a variation on mulled wine is a good idea. The festive season also offers the opporuntiy to make a new champagne cocktail, in tune with the celebratory mood. Push these drinks and you too will have a very Merry Christmas.
Tip of the Month November 2007
It's party month soon and the team needs to build their strength up for a month of Christmas celebrations. Time to clean the bar thoroughly so it's done before the rush.
Time to take stock and list any extra requirements, and definitely time to create a special Christmas drink that will attract your customers to bring their guests back for more. Ask the reps for the latest liqueurs that your staff can turn into a unique selling point. Let the celebrations begin!
Tip of the Month October 2007
Don't ignore the people who work for you. That might be the most serious mistake you can make in your career. Treat them with respect and kindness. Encourage them to take an interest in your business. No man or woman can succeed without team work.
Employer and employees ought to work in harmony with each other.
Tip of the Month - September 2007
Keep your eyes open all the time. If you see a customer has spilt a drink, move quickly to clear it up. There is nothing worse than having to handle a sticky glass, or have a drink drip on your clothes. Do this with a smile so as to make the customer feel better.
Tips for Wicked August 2007
1. Know the difference between a Collins and a normal long drink with soda. The UKBG Guide to Drinks will assist your knowledge of this, and other, classic drinks.
2. Try out the new fruit juice and liqueur flavors on your regular customers in the form of fruity cocktails with lots of crushed ice.
3. Sell a new cocktail combination. Give small tasting samples if the management agree.
4. Always tell the customer what's new and enticing. It is upselling, yes, but it is also passing on the latest new product information to the customer, yourr potential friend for life.
Tip for July 2007
Summer drinks mean mixers. Always use fresh mixers - slightly "flat" tonic or lemonade, or cola, can change the texture of a drink!
Seasonal fruits.
With fruit, always use the best quality for the best flavor.
It is this ATTENTION TO DETAIL that matters when using ingredients, as well as when creating the garnish.
The garnish ought to reflect the flavour in the drink, not distract from it.
Never take short-cuts to great flavour.
Tip for June 2007
Peter Dorelli recommends you ensure there is plenty of character in the spirit evident in your drink.
Practise making the drink many times so that it is consistent.
Emphasise good hygiene -- check that your glassware is spotless, and smell the shaker to ensure it is clean after each drink.
Make exactly the right amount of each cocktail. Do this by using your own glasses, if permitted, or find out which size glasses are going to be used at the host venue.
Tip of the Month - May 2007
May might be the right time to look again at the cocktail kit you have. Take a look at the shaker — does it need to be replaced? Is the seal on it working properly? Are you happy with the stirrer, the jigger, the ice scoop? Do you need to add a mixing glass and a muddler?
This is the start of the major competition season. A good kit can make a difference. There are lots of choices, but the best choice is one you feel at ease with as you use all of its different components.
Tip of the Month - April 2007
It's April and Spring is in the air. That means it is time for fresh cocktails using all the flavours you remember from a delicious moment in time. The tip this month is all about fresh flavour. If lime juice is required, make sure it is freshly squeezed and refrigerated. The same applies to orange, apple, tangerine, pear and lemon juice.
The correct balance of flavours mean you have to practice with your palate. Learn the difference between a cocktail too tart, and one that's too sweet; a cocktail that's too sticky, or too thin. Listen to those with experience; the people who know what a specific cocktail ought to taste like. Begin with making the classics until you can tell it is perfect.
Tip of the Month - March 2007
THE RECOGNITION OF GUESTS
Anyone who goes to a bar, either in a restaurant, hotel or public house, likes to feel he or she is going to be welcomed. Learn to remember an individual’s name and, if they come with someone on a regular basis, remember the name of that person, too.
* Greet your main guest by name every time you meet him or her. If the person is female, be sensitive to whether you call her Miss, Madam or by her first name.
* Always use eye contact along with a friendly smile. Those two small but important actions will win over their hearts.
* Acknowledge and anticipate the needs of your guests. Check the table regularly, make sure there are enough nibbles, and also offer water on a regular basis.
Tip of the Month - February 2007
SERVING CUSTOMERS QUICKLY
This month we remind you that it is VERY important to provide any drink requested within 5 minutes of the time it was ordered. Customers arrive ready to drink and they will not want to sit staring around while you take your time making their drink.
When serving you must ensure each drink is served to the person who ordered it. Try to work out a way of remembering that works for you.
Also, ensure you use the correct glass for the style of drink. If the recipe calls for it to be chilled, make sure you put several in the refrigerator in advance.
Bartenders Tip of the Month - January 2007
MIS-EN-PLACE
This month we look at garnishing. Always use the freshest ingredients. Slice or dice the required garnish fresh each day.
Try to work out how much you need for the day. Putting left-over garnishes in the refrigerator for use the following day is a bad idea. The garnish will look wilted. It is better to prepare a fresh collection.
Remember, a slice or spiral of lemon, lime or orange will make a difference to the drink.
Bartenders Tip of the Month - December 2006
It's Christmas therefore you're all going to be busy with Christmas parties and merry-makers. The tip this month is to do with:
ATTITUDE
Welcome everyone with a SMILE, and make each person feel they can ask you for anything and it will not be too much trouble for you to satisfy their demand.
Always be ready to give more than a guest is expecting. Be POSITIVE about the day. By being mentally alert, you are in a position to monitor and be aware of the needs of your guests.
At this time of the year, festivities can make people frisky. Keep a close eye on how many drinks your regular customers and their friends drink.
Remember: responsible alcoholic consumption.
Bartenders Tip of the Month - October 2006
All the World's a Stage
According to William Shakespeare, life was played out on a stage. So it is for bartenders. The bar is your stage, where you act out a different scenario every day and night.
The customers are your demanding audience, and it is over to you to provide a high level of service, entertain, and sometimes even amuse, them. However, your priority is to make them feel that while they are in your theatre nothing is too small a service to provide.
The better you act, the more applause you will receive. Learn your lines, be on the mark and enjoy your performance!
Bartenders Tip of the Month - September 2006
Handling of Glassware
Glassware is an expensive stock item so you must ake sure you handle the glass in the correct way.
Never put your fingers inside the glass. This is unhygienic and unprofessional. Handle each wine or cocktail glass by the stem, and each old-fashioned by the base.
Always use trays when delivering cocktails to the table.
Take care of all of the glassware: 1 broken glass = price of 2 drinks
Bartenders Tip of the Month - August 2006
Canapes and Crisps
Always offer canapes and crisps to your customers. When filling the bowl, use gloves or tongs and make sure your hands are clean. If appropriate, place small sugar tongs adjacent the bowl so guests can help themselves without handling the munchies.
Replenish the empty bowl as necessary. People like to munch when they drink. Hopefully, the more they munch, the more they drink!
Your personal appearance - Be Tidy and Smartly Dressed
One of the first things a customer sees is YOU when they walk in the door. If your clothes are dishevelled, your hair not tidy, and your shoes scuffed, then they will wonder about the hygience of the person and the bar.
Do not forget that you are presenting yourself and your profession when you turn up for work. Always look your best. Sponge down your clothes each night after work, take them to the cleaners as often as possible.
Wash whites every other day. And clean your shoes until they sparkle, like your personality. Attention to details wins each day.
Bartenders Tip of the Month - June 2006
Offering a second drink
Your guests are seated, having a good time, and you are busy with the next newcomer. BUT do not forget the original guests. Always look out for empty glasses. Never be too worried to ask if our guests require a fresh drink.
You will find they have been waiting for you to ask. Perhaps they want to change their order to another cocktail. You can give them the right advice - never mix spirits if you want to avoid a hangover...
Bartenders Tip of the Month - May 2006
Answering the telephone in the bar
Its amazing how much we convey by the tone in our voice. Think about it before you speak.
The appropriate greeting is:
"Good morning (afternoon,or evening). The Best Bar, Bruce speaking.
How can I help you?" And say this with a smile in your voice. A smile works wonder even though it can't be seen.
Bartenders Tip of the Month - April 2006
Serving of Drinks
Every bartender knows the one thing a customer wants when they walk into a bar is a drink! Now. This very instant. The customer does not want to watch staff chat to each other while they are waiting to give an order for a cocktail. This month's tips are:
- Aim to provide any drink requested within 5 minutes of the time it was ordered
- Ensure each drink is served to the person who ordered it
- Ensure you use the correct glass for the style of drink
Bartenders Tip of the Month - March 2006
Recognition of Guests
Every bartender has regulars who come into the bar, perhaps every day or just once a week. It is important to develop a professional
relationship with these customers. Here's a few suggestions:
- Always use the person's name when possible
- Always use eye contact with a friendly smile
- Acknowledge and anticipate the needs of your guests
Bartenders Tip of the Month - February 2006
Attitude
- Welcome everyone with a smile
- No request is too much
- Be always ready to give more than what a guest is expecting
- Be positive
By mentally doing the above, you are in a position to monitor and be aware of the needs of your guests.