Vad ska man ha i sitt barskåp?

Innehållsförteckning:

Vad ska man ha i sitt barskåp?
What are some tips for a beginner bartender?
How to deal with a busy bar as a new bartender?
How to test a new bartender's knowledge?
What are the most common problems faced by bartenders?

Vad ska man ha i sitt barskåp?

Bygg upp ett bra barskåp Vit sprit: Vodka, gin, tequila, akvavit och ljus rom. Mörk sprit: Bourbon, whisky, cognac och mörk rom. Likörer, bitters och andra smaksättare: Amaretto, Angostura (alltid bra att ha hemma!), Campari, Cointreau, Maraschino, Vermouth. Att toppa drinkarna med: Tonic, sodavatten, mousserande vin.

What are some tips for a beginner bartender?

Bartending Tips For Beginners 1. There is always more to do behind the bar 2. Glass Will Break, Drinks Will Spill 3. Keep the Bar Clean 4. Know How to Pour Alcohol 5. Be an expert of drink recipes 6. Be a professional 7. Know How to Talk to Your Customers, but Keep your conversations short 8. Stay out of the way of other bartenders

How to deal with a busy bar as a new bartender?

When you are a new bartender, and the bar begins to get busy, make sure you arent a hinderance. A busy bar can be an overwhelming experience, but it is a great time to watch and learn from the seasoned bartenders. Often bars are tight and it is important to be aware of the space you are taking up.

How to test a new bartender's knowledge?

Once your new bartender has the theoretical information and perhaps some practical experience too, it’s a good idea to test their knowledge with a short quiz. This should cover all of the aspects above and any specific rules in your establishment. For example, you can test technical knowledge using cocktail recipes, drink history, and background.

What are the most common problems faced by bartenders?

1) Customer complaints. 2) High staff turnover. 3) Losing cash due to theft or malpractice. Good news: all 3 of these can be remedied with proper training . And nowhere is this more pronounced than bartending – one of the roles with the highest levels of responsibility, exposure to customers, and influence on your bottom line.