Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Art Of the Drink, Volume 1: Bar Essentials
Showing posts with label bartending. Show all posts
Showing posts with label bartending. Show all posts
Monday, June 20, 2011
Pisco Portón Sour - Art of the Drink 75
Visit Nuela in New York City with me to mix the definitive Pisco Sour with Master Distiller Johnny Schuler of Pisco Portón!
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Art Of the Drink, Volume 1: Bar Essentials
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Art Of the Drink, Volume 1: Bar Essentials
Sunday, May 22, 2011
Bar Efficiency
Great question from Quora: How can bars make the ordering and delivery of drinks more timely and efficient? This can be answered in two contexts: with regard to the front bar and with regard to the service bar.
The front bar, or walk-up bar, is where guests order drinks directly from the bartender. Speeding up service at the front bar usually requires additional training, which unfortunately can be inadequate in many operations. Key skills to develop are the ability to take multiple orders at once then prepare those orders simultaneously, as well as determining the most efficient order in which to make differently-prepared drinks. For example if frozen drinks are offered, bartenders should be trained to start these drinks first then make the rest of the order while the blender is running. Bartenders should also be trained to constantly monitor guests and anticipate their needs so service can be provided during slower periods, e.g., if a guest's drink is running low offer a refill during a lull rather than wait for the guest to reorder when the bar may be busier. From an operational standpoint, drink pricing should be tiered into groups so there are a limited number of price points, and sales tax should be built in so that the bartenders can quickly give the guest accurate totals as soon as the order is placed. This allows the guest to get payment ready before the drinks are served.
The service bar, which may be part of or entirely separate from the front bar, is where servers order drinks from the bartender for delivery to guests seated at tables. Again proper training is key to increased delivery speed, with efficient drink-making order being probably the most critical factor. It is important that drinks are prepared from the quickest to the most time consuming instead of according to when received so that orders can be completed and served as fast as possible. This avoids having an order for two bottled beers that could be prepared in seconds wait several minutes because it was placed just after an order for six martinis. An efficient drink-making order is usually 1) start frozen drinks 2) bottled beer 3) glass wine 4) straight drinks 5) highballs 6) draft beer 7) multi-liquor drinks 8) martinis 9) finish frozen drinks, though this should be modified to fit the bar design and layout. Bottled wine should be grouped with bottled beer if stocked behind the bar, or ordered immediately from the bar back if stocked in a cellar. Servers must be trained to pick up drinks as quickly as possible both to maintain product quality and to ensure that the service bartender is able to continually serve drinks onto a clear bar with minimal backup.
In addition, there are a number of factors common to both front and service bar operations, perhaps the most important of which is the motivational management needed to keep the bar staff (including bar backs) working at maximum speed. Too many bars suffer from slow service simply because the bar staff aren't working as quickly as they could be. Correct stocking is also critical, and should be set up in two categories: back stock and working stock. Working stock is kept behind the bar and should be adequate to last an entire shift; back stock is kept in back-of-house storage and should be sufficient to last between product ordering periods. Restocking working stock from back stock should be minimized during a shift. Finally, it is important to stock, buss, and wash an adequate amount of glassware at all times. One of the most common and avoidable bottlenecks in many bars is running out of glassware, which entirely shuts down drink service. The key to timely and efficient bar operation is to create a system in which the bar staff are never waiting on a process or input.
The front bar, or walk-up bar, is where guests order drinks directly from the bartender. Speeding up service at the front bar usually requires additional training, which unfortunately can be inadequate in many operations. Key skills to develop are the ability to take multiple orders at once then prepare those orders simultaneously, as well as determining the most efficient order in which to make differently-prepared drinks. For example if frozen drinks are offered, bartenders should be trained to start these drinks first then make the rest of the order while the blender is running. Bartenders should also be trained to constantly monitor guests and anticipate their needs so service can be provided during slower periods, e.g., if a guest's drink is running low offer a refill during a lull rather than wait for the guest to reorder when the bar may be busier. From an operational standpoint, drink pricing should be tiered into groups so there are a limited number of price points, and sales tax should be built in so that the bartenders can quickly give the guest accurate totals as soon as the order is placed. This allows the guest to get payment ready before the drinks are served.
The service bar, which may be part of or entirely separate from the front bar, is where servers order drinks from the bartender for delivery to guests seated at tables. Again proper training is key to increased delivery speed, with efficient drink-making order being probably the most critical factor. It is important that drinks are prepared from the quickest to the most time consuming instead of according to when received so that orders can be completed and served as fast as possible. This avoids having an order for two bottled beers that could be prepared in seconds wait several minutes because it was placed just after an order for six martinis. An efficient drink-making order is usually 1) start frozen drinks 2) bottled beer 3) glass wine 4) straight drinks 5) highballs 6) draft beer 7) multi-liquor drinks 8) martinis 9) finish frozen drinks, though this should be modified to fit the bar design and layout. Bottled wine should be grouped with bottled beer if stocked behind the bar, or ordered immediately from the bar back if stocked in a cellar. Servers must be trained to pick up drinks as quickly as possible both to maintain product quality and to ensure that the service bartender is able to continually serve drinks onto a clear bar with minimal backup.
In addition, there are a number of factors common to both front and service bar operations, perhaps the most important of which is the motivational management needed to keep the bar staff (including bar backs) working at maximum speed. Too many bars suffer from slow service simply because the bar staff aren't working as quickly as they could be. Correct stocking is also critical, and should be set up in two categories: back stock and working stock. Working stock is kept behind the bar and should be adequate to last an entire shift; back stock is kept in back-of-house storage and should be sufficient to last between product ordering periods. Restocking working stock from back stock should be minimized during a shift. Finally, it is important to stock, buss, and wash an adequate amount of glassware at all times. One of the most common and avoidable bottlenecks in many bars is running out of glassware, which entirely shuts down drink service. The key to timely and efficient bar operation is to create a system in which the bar staff are never waiting on a process or input.
Sunday, April 24, 2011
Question from the AOTD Facebook Page
Q: Great videos man. I am going through Bartending School right now and I'm in the third day of a 1 week course. I don't drink (never have) so I don't know a lot about the different alcohols or the different tastes of liqueurs, etc. I have learned a lot from your videos in the last 2 weeks that I've been watching them (started before starting School) and I feel like I've learned more from your vids than I have in school.
What I'm wondering is, in school they give recipes for drinks but it seems every one of them is different with all the drinks. For instance a GODFATHER is 1-1/2 oz of Scotch, 1/2 oz amaretto in the manual, but I see you did one with Bourbon and it was 3 oz to 1 oz amaretto. Stronger drink? Bigger glass?
A: Drink recipes are just like food recipes: there are a million different ways to make meatloaf, and there are the same number of ways to make a Godfather. What you want to focus on is the defining characteristics of each recipe and then make the cocktail the way your guest likes it best -- which it's an extremely important part of your job to determine, btw.
The same way meatloaf has to have some type of ground meat (beef is traditional), a binder, and spices that are usually baked and sliced for presentation, a Godfather has to have some type of whiskey (Scotch is traditional) and amaretto that's usually stirred and presented on the rocks. After that, it's all up to the bartender. We've all seen meatloaf made with pork instead of beef, some chefs prefer tomato-based sauces, some like brown sauces -- hell, my grandmother used to put a hard-boiled egg in the middle of hers and my mom made hers with no meat!
I like my Godfathers shaken using about 3 parts Bourbon to 1 part amaretto, while you may prefer yours stirred with half Scotch and half amaretto. Don't ever let anyone tell you your way is wrong -- it may vary from more common recipes, but if you're making conscious choices (as opposed to just not knowing any better) then that's your recipe. It's one thing to be asked for a Godfather and serve up vodka and cranberry -- which would in fact be wrong because that's a different drink (Cape Codder) -- but it's quite another to offer a single malt and amaretto up in a martini glass, which is a perfectly acceptable variation as long as you let your guest know that's your presentation.
Again focus on the defining characteristics of each drink and why the ingredients work together, then feel free to riff on a theme. Newer bartenders often spend lots of time pointing disdainfully at other bartenders and crying, "Wrong!" though most people who've been behind the plank for a while will tell you that's the sure sign of a rookie trying to show how much they think they know. However, always be sure to defer to house recipes -- first and foremost it's your job to make drinks the way your restaurant/bar specifies.
What I'm wondering is, in school they give recipes for drinks but it seems every one of them is different with all the drinks. For instance a GODFATHER is 1-1/2 oz of Scotch, 1/2 oz amaretto in the manual, but I see you did one with Bourbon and it was 3 oz to 1 oz amaretto. Stronger drink? Bigger glass?
A: Drink recipes are just like food recipes: there are a million different ways to make meatloaf, and there are the same number of ways to make a Godfather. What you want to focus on is the defining characteristics of each recipe and then make the cocktail the way your guest likes it best -- which it's an extremely important part of your job to determine, btw.
The same way meatloaf has to have some type of ground meat (beef is traditional), a binder, and spices that are usually baked and sliced for presentation, a Godfather has to have some type of whiskey (Scotch is traditional) and amaretto that's usually stirred and presented on the rocks. After that, it's all up to the bartender. We've all seen meatloaf made with pork instead of beef, some chefs prefer tomato-based sauces, some like brown sauces -- hell, my grandmother used to put a hard-boiled egg in the middle of hers and my mom made hers with no meat!
I like my Godfathers shaken using about 3 parts Bourbon to 1 part amaretto, while you may prefer yours stirred with half Scotch and half amaretto. Don't ever let anyone tell you your way is wrong -- it may vary from more common recipes, but if you're making conscious choices (as opposed to just not knowing any better) then that's your recipe. It's one thing to be asked for a Godfather and serve up vodka and cranberry -- which would in fact be wrong because that's a different drink (Cape Codder) -- but it's quite another to offer a single malt and amaretto up in a martini glass, which is a perfectly acceptable variation as long as you let your guest know that's your presentation.
Again focus on the defining characteristics of each drink and why the ingredients work together, then feel free to riff on a theme. Newer bartenders often spend lots of time pointing disdainfully at other bartenders and crying, "Wrong!" though most people who've been behind the plank for a while will tell you that's the sure sign of a rookie trying to show how much they think they know. However, always be sure to defer to house recipes -- first and foremost it's your job to make drinks the way your restaurant/bar specifies.
Thursday, August 07, 2008
Aspiring Bartenders II
Here's another great e-mail I got that covers some good questions:
************
Q: My name is Tasha, I LOVE your podcast, its' my all time favorite. I wait frantically for a new one to be updated (and watch the rest of them over and over). I have wanted to be a bartender for a matter of years (i am 19), my fascination started with my love of glassware and stemware, I like to collect unique and different sets i find.
I plan to attend a bartending school later on so that i can learn the basics of what i need to know. I have noticed from watching your podcast (and some others too) that many good bartenders not only know how to mix a drink, but the history, and fun facts behind it. I know that a 40 hour class will not cover a lot of information like that (but it does cover some). I was wondering how did you acquire your general knowledge. Was it just from being in the business for a long time or did you read a lot? I was also wondering did you have any suggestions of any good books that i could read to not only learn different recipes for cocktails, but other information too, such as history of cocktails, information on the different spirits and mixers, etc. or any other good books i should have on hand.
Another question i had was how did you get your start in bartending? What made you choose it as a career? Why do you love it so much? (sorry, it's just, when somebody is really good at something and you can tell that it's their passion, i get interested as to why).
As i dream to pursue a career in bartending I'm a little concerned that i wont be able to remember all the different recipes for everything. How do you do it? What helped you? Do you have any tips, words of wisdom, or advice in that area for an aspiring bartender?
P.S. i love the episodes when you visit the makers mark distillery, it gave me the idea to visit distilleries and wineries around my area to educate myself in a more hands on way.
************
A: Hi, Tasha! First off, thanks so much for writing -- I love hearing from people that are enjoying the series! A couple of your questions are answered on my blog, particularly those about how to get started in the business and bartending schools. As for my bartending education, I can point to three main sources of knowledge: 1) books, 2) other bartenders -- you can learn from them all though sometimes it's what not to do, and 3) lots and lots of hours behind the bar. There are a ton of good books out there, and the History Channel has some great specials as well. I tend to lean toward the books that offer more than just recipes, like Dale Degroff's classic "The Craft of the Cocktail," Anthony Dias Blue's "The Complete Book of Spirits," or anything by Gary Regan, and I also find that books which specialize in just one spirit tend to have more in-depth content (check out "Tequila" by Valenzuela-Zapata and Nabhan for example).
I got my start right out of college as a server working at Darryl's Restaurant in Durham, NC, and have been in the business ever since -- despite having degrees in Mechanical Engineering and Materials Science. Actually, I'm a little nuts and regularly apply my education to bartending, so when the methods I teach for building drinks differ from traditional approaches the reason can usually be found in fluid dynamics, thermodynamics, or chemistry. I know that sounds geeky, but you'd be surprised how much traditional bartending lore flies in the face of science.
As for recipes, don't let them freak you out. This is what spooks most new bartenders, and the key to success is threefold: first, really try to understand why a drink is made a certain way. You'll find that there's often a method to seemingly maddening drink recipes, and many times the name will give you valuable clues to the ingredients (the classic example of this is the seemingly inscrutable Sloe Comfortable Screw Up Against The Wall, which actually breaks down very simply into Sloe Gin, Southern Comfort, Vodka and OJ for the Screw[driver], and Galliano for the Wall[banger, Harvey]. Second, get as much high-volume time behind the bar as you can to drive those recipes home -- working a busy service bar is my favorite way to keep sharp. Finally, never, ever be afraid to look up a recipe, especially if the alternative is making the drink incorrectly. Always keep a good recipe book behind the bar and read it during dead times (after you've cleaned and stocked everything).
Hope this is helpful, and keep me posted on your career. Thanks again, and if a visit to the Maker's Mark distillery is on your agenda tell them I said hello!
************
Q: My name is Tasha, I LOVE your podcast, its' my all time favorite. I wait frantically for a new one to be updated (and watch the rest of them over and over). I have wanted to be a bartender for a matter of years (i am 19), my fascination started with my love of glassware and stemware, I like to collect unique and different sets i find.
I plan to attend a bartending school later on so that i can learn the basics of what i need to know. I have noticed from watching your podcast (and some others too) that many good bartenders not only know how to mix a drink, but the history, and fun facts behind it. I know that a 40 hour class will not cover a lot of information like that (but it does cover some). I was wondering how did you acquire your general knowledge. Was it just from being in the business for a long time or did you read a lot? I was also wondering did you have any suggestions of any good books that i could read to not only learn different recipes for cocktails, but other information too, such as history of cocktails, information on the different spirits and mixers, etc. or any other good books i should have on hand.
Another question i had was how did you get your start in bartending? What made you choose it as a career? Why do you love it so much? (sorry, it's just, when somebody is really good at something and you can tell that it's their passion, i get interested as to why).
As i dream to pursue a career in bartending I'm a little concerned that i wont be able to remember all the different recipes for everything. How do you do it? What helped you? Do you have any tips, words of wisdom, or advice in that area for an aspiring bartender?
P.S. i love the episodes when you visit the makers mark distillery, it gave me the idea to visit distilleries and wineries around my area to educate myself in a more hands on way.
************
A: Hi, Tasha! First off, thanks so much for writing -- I love hearing from people that are enjoying the series! A couple of your questions are answered on my blog, particularly those about how to get started in the business and bartending schools. As for my bartending education, I can point to three main sources of knowledge: 1) books, 2) other bartenders -- you can learn from them all though sometimes it's what not to do, and 3) lots and lots of hours behind the bar. There are a ton of good books out there, and the History Channel has some great specials as well. I tend to lean toward the books that offer more than just recipes, like Dale Degroff's classic "The Craft of the Cocktail," Anthony Dias Blue's "The Complete Book of Spirits," or anything by Gary Regan, and I also find that books which specialize in just one spirit tend to have more in-depth content (check out "Tequila" by Valenzuela-Zapata and Nabhan for example).
I got my start right out of college as a server working at Darryl's Restaurant in Durham, NC, and have been in the business ever since -- despite having degrees in Mechanical Engineering and Materials Science. Actually, I'm a little nuts and regularly apply my education to bartending, so when the methods I teach for building drinks differ from traditional approaches the reason can usually be found in fluid dynamics, thermodynamics, or chemistry. I know that sounds geeky, but you'd be surprised how much traditional bartending lore flies in the face of science.
As for recipes, don't let them freak you out. This is what spooks most new bartenders, and the key to success is threefold: first, really try to understand why a drink is made a certain way. You'll find that there's often a method to seemingly maddening drink recipes, and many times the name will give you valuable clues to the ingredients (the classic example of this is the seemingly inscrutable Sloe Comfortable Screw Up Against The Wall, which actually breaks down very simply into Sloe Gin, Southern Comfort, Vodka and OJ for the Screw[driver], and Galliano for the Wall[banger, Harvey]. Second, get as much high-volume time behind the bar as you can to drive those recipes home -- working a busy service bar is my favorite way to keep sharp. Finally, never, ever be afraid to look up a recipe, especially if the alternative is making the drink incorrectly. Always keep a good recipe book behind the bar and read it during dead times (after you've cleaned and stocked everything).
Hope this is helpful, and keep me posted on your career. Thanks again, and if a visit to the Maker's Mark distillery is on your agenda tell them I said hello!
Monday, April 02, 2007
Episode 42: Espresso Martini
Anthony visits Bean Traders in search of the perfect espresso and transforms it into a martini.
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Saturday, March 24, 2007
Episode 41: Master Bourbon Tasting Class
Join Anthony in a Bourbon Tasting Class hosted by Master Distiller David Pickerell!
Right click and "Save As" to download Video | Phone Format | PSP
Download the full tasting class!
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Right click and "Save As" to download Video | Phone Format | PSP
Download the full tasting class!
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Tuesday, January 30, 2007
Art of the Drink 34: Bill Samuels Jr. Interview
Anthony visits Loretto, KY, and talks with Maker's Mark president Bill Samuels Jr.
Right click and "Save As" to download video | phone format | full interview
Right click and "Save As" to download video | phone format | full interview
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