Welcome Guest: Register | Log in
 
FAQ | Search | Memberlist | Usergroups
 
working in a big establishment!
 
Post new topic   Reply to topic
ExtremeBartending.com Forum Index -> General Bartending Discussions
View previous topic :: View next topic  
Author Message
Bitchen Tar Bender



Joined: 16 Mar 2006
Posts: 6

PostPosted: Sun Mar 19, 2006 1:04 pm
PostPost subject: working in a big establishment!
Reply with quote

Ok so heres the dilema......I work in a small ca~sino and i dont think a one of us makes our drinks the same. I know how to make a mai tai....one of our biggest sellers.......But who makes a Mai Tai with the following and in order:
Grenedine
add ice after the grenedine
rum
triple sec
amaretto
near fill with s/s
float dark rum

Does anyone make a Mai Tai this way??? I know i never have before.
Back to top
View user's profile Send private message Send e-mail Yahoo Messenger
Adonis



Joined: 06 Apr 2006
Posts: 5
Location: Edmonton

PostPosted: Thu Apr 06, 2006 5:21 pm
PostPost subject:
Reply with quote

dear: Bitchen Tar Bender,


I think you are touching on a very important question. One that all tenders ask when they first get into the industry, but one that they dont trully question.

drinks can vary from continent to continent, from state to state, from city to city, bar to bar, and even from from Tender to TENDER in the same bar.

My personal recommenadion would be to have a meeting with all of the tenders in place to determine what the TEN most odedered drinks are in your stablishment, and then come up with the best tasting formula from all the recommendations. Standardize it. and roll with it.

In my opinion, I dont mind having the bar next door serve it differently, I do mind having my partners behind my bar serve it differently.

I hope my recommendations help, have your co-workers come on here, this seems to be a great forum, and with enough luck one day there will be an OFFICIAL Guide.

Adonis.
_________________
The day will come when my mentor will arrive, all I wish to do in the meantime is prepare.
Back to top
View user's profile Send private message
Adonis



Joined: 06 Apr 2006
Posts: 5
Location: Edmonton

PostPosted: Thu Apr 06, 2006 5:22 pm
PostPost subject:
Reply with quote

dear: Bitchen Tar Bender,


I think you are touching on a very important question. One that all tenders ask when they first get into the industry, but one that they dont trully question.

drinks can vary from continent to continent, from state to state, from city to city, bar to bar, and even from from Tender to TENDER in the same bar.

My personal recommenadion would be to have a meeting with all of the tenders in place to determine what the TEN most odedered drinks are in your stablishment, and then come up with the best tasting formula from all the recommendations. Standardize it. and roll with it.

In my opinion, I dont mind having the bar next door serve it differently, I do mind having my partners behind my bar serve it differently.

I hope my recommendations help, have your co-workers come on here, this seems to be a great forum, and with enough luck one day there will be an OFFICIAL Guide.

Adonis.
_________________
The day will come when my mentor will arrive, all I wish to do in the meantime is prepare.
Back to top
View user's profile Send private message
Display posts from previous:   
ExtremeBartending.com Forum Index -> General Bartending Discussions All times are GMT
Post new topic   Reply to topic
Page 1 of 1
Jump to:  

 
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum
Free Newsletter
Name:
E-mail:





phpBB 2.0.6
Template by BMan1
Scott Young, President and Head Instructor Bar Smart Inc.