But what does mean performance?
In 1903, in a bar in Baltimore, a barman began to attract the attention of customers preparing his "Blazer Blue"... These are only the beginnings of a vast conception of work now called FLAIR.
What is the FLAIR?
Flair is the expression of someone involved with dedication and talent to this profession, having fun and making fun. Flair is give something that everyone wants, is humility and pride at the same time; Flair means to be different, means to be protagonists of happiness and fun, means make the bar the heart of the room. Flair is something that everybody seeks, but few know in all its expressions. The recipe of our Cocktail is already: Flair Bartender careful, fast, precise, friendly, professional and fun to watch.
What does mean to be Bartender?
There are three terms to identify the professional character who works in a bar:
Barista
Barman
Bartender
In Italy, these 3 terms are often confused, giving each of them a similar job role. Barista is someone who takes care of cafeteria; Barman is someone who takes care of mixing; Bartender is someone who entertains the guests in a spectacular way thanks to the Flair techniques. These terms, however, identify the same professional character, but in a different language. Barista in Italian, Barman (Barmaid or Barlady on female) in English and in American, Bartender.
We want to define us BARTENDERS, because we have american origins.
Who is Bartender?
The main features to be a bartender are shown in 3 main points:
-
Interaction with customer
Care and Speed
Quality
There are many schools of bartender or barman, that can teach us how to work behind the bar counter, and for those people who already practice this profession, the same schools can increase the knowledge in this area. But, who decide to trust a bartender school, it is important to know that is a long and gradual way, because, before you can start flying bottles, you must begin to use them and to pour the drinks in the right doses. For this reason, many schools divide the various stages of learning:
-
Basic course
Versaggio techniques: free, fast and controlled
Techniques of making cocktails
Speed working (simultaneous preparation of more drinks)
and more at discretion on the various bartender schools
Working Flair
Advanced acrobatic movements (with full bottles)
Competition routines
Exhibition Flair: acrobatic movements to perform. (bottle + mixing tin - 2 bottles)
and more at discretion on the various bartender schools
Extreme Exhibition Flair
Acrobatic movements for exhibition (bottle + mixing tin + 2 bottles + mixing tin - 3 bottles - 4 bottles)
Competition routines
Smoothy showing Flair
and more at discretion on the various bartender schools
I hope, with this little presentation, that now you have a minimum of curiosity about what it means to be a bartender, and I hope, that, the next time you will go into a local, you will see who is in the other side of the counter. Even from simple hand movements could distinguish who is a professional bartender and who is a bartender just for fun. Take advice to those people who know more of you; the real bartender are few, well-hidden, but if you will find one, you will enjoy because you will taste something unique...
Interaction with customer
Interaction with the customer is simply, here are 3 basic steps:
When the customer is near to the counter: WELCOME
When the customer wants to consume: SALE
When the customer is leaving: THE FAREWELL
Welcome
When the customer arrives at the bar, the first contact is with the barman, who will welcome as soon as possible. The smile is a fundamental expression of welcome, because is a reflection of feeling good. You should avoid personal problems may affect the workplace.
At the same time with the welcome, put a napkin on the counter in front of the customer, who will be more willing to wait his turn.
If the bartender is very busy, in addition to place the napkin, you will have to present, to the customer, that you will serve him as soon as possible. At the time of service, the napkin will serve like a coaster.
Sale
What are you selling? You don't sell just drinks! The bar and the bartender also sell happiness, entertainment and customer satisfaction.
The bartender is a seller and a public relator, and, the sale is a process of persuasion of the client, here are some suggestions:
While you are taking the order, give suggestions to obtain a satisfactory sale
Ask to know the tastes of the customer
Learn to describe the products
Know perfectly the drinks on the menu
Give importance of taste and smell, with interesting suggestions that awaken
more the appetite of the customer
Always observe the expression of the customer at the first taste of the drink
Ask if the drink is good
If you realize that the customer is dissatisfied, ask if you can offer him something else; most of people do not complain, so it isn't possible to resolve these situations, creating the risk that the customer goes elsewhere to spend their money.
When the customer finished his cocktail, ask if he likes another one
Precision and Speed
The precision and speed are the perfect combination of technique and technology, in fact, for a good yield, the primary importance is that the bar is set up with a good architecture and an equipment well organized. The counter, the structure and work equipment, are the most important means to ensure that the bartender can achieve efficiency, comfort, hygiene and success in work. The counter and the equipment offer most flexibility, that can satisfy all these requirements.
Free Pouring
The free pouring is the technique of versaggio drinks with the aid of metal-pour, the cap spout into the bottles. This technique allows obtain 3 major advantages:
Precision
Speed
Entertainment
Here some tips for a good free-pouring:
The bottle should be held with steadiness and delicacy, at the same time
The handle is never rigid (clenched fist)
The flow of air, through the pour, should never be blocked by the index finger
The movement of entry is called "compass"
During the pour, the wrist and the forearm should form an interior angle of 130°
When you pour, the liquid that comes out, must have an uniform flow
To ensure this, it is necessary that the flow is perfectly perpendicular to the horizontal plane of work
Place the bottle with the right hand at "1 p.m." and with the left hand at "11 a.m.''
The closing movement, "compass", must be safe and precise, avoiding to overthrow the liquid out
You must use a tool called "exacto-pour" (exact dosage) to verify the accuracy of the measurement
The exacto-meter pour (ounces) must be used daily to start the work, in order to "calibrate an ounce"
Quality
Mise en Palce
The "mise en place" is the implementation of all services before opening bar to the public. It's very important that the bartender put the bar in order, because, about this, depends the success of a good day/evening of work. To ease the implementation and achieve a better organization of the mise en place, is important stick to the "check-list". In the case this was not present, would be better to create one, in which are included all the tasks of the day. In fact, it is important that the bar is ready before the opening, because can reach many clients simultaneously, impeding the end of the mise en place.
Cleaning and Hygiene
Personal hygiene.
An essential point in the work of the bartender, is a high level of hygiene and personal image. The bartender has a responsibility to show a clean and orderly look, consistent with the style of the bar. His clothes (not only the uniform), will be clean and pressed. The hair must be clean and combed. Do not pass your hands in the hair behind the bar and in front of customers. Hands must be clean and cared for, always wash them before starting work and after having cleared up.
Nails should be clean and trimmed. You must not use too much perfume because it can bother the customer. Don't forget: take care care of your image.
Continue cleaning
The working area of the bartender must be constantly clean. The cleaning must to be a routine work, such as cleaning the metal pours, the speedrack and the bottles, the refrigerators, the dishwashers, the furniture in the bar including wine display and the bottles themselves, and all that take part of the bar.
Precautions for ice
Serve the ice always with the slice, this, avoid the possibility of breakage of the glass. In the event that a glass should break near the container of the ice, throw away all the content and cover the container with a red cloth, that will signal the danger to other colleagues.
Seals and Decorations
A good seal increases the visual of a cocktail, because the presence of a "something special" stimulates the curiosity of the customer, also, psychologically, charged positively the flavor of the drink. The fruit used for the seals, must be fresh and without signs of deterioration. Among the seals and decorations there is a wide range of fruits or other plants with color, flavor and taste, to make various types of drinks. The products can be presented individually or combined. Between the seals and the decorations also is included the crusta on the edge of the glass. The glass-rimmer is a practical tool used for this purpose. The frosting used more is lemon juice with salt or sugar.