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Issue link: https://read.dmtmag.com/i/63431
BACK 2 BASICS By Sandy Block, MW STEP BY STEP 1. The bar represents the face of your restaurant. 2. Preparation also means knowing the full range of beverages you offer and how to describe them accurately. 3. Don't "upsell," listen! 4. Know how to compare different drinks in the same category. Bar Hospitality How to truly welcome the guest. A engage them and present them with a compelling reason to order it. Because menus often generally off er too much information and there are too many distractions at a bar, it's the bartender's responsibility to make the printed selections come alive. the full range of drinks selections they off er and feel comfortable describing them in an accurate and appealing manner. What this means is that fresh garnishes need to be prepared prior to service on a daily basis, all service wells must be stocked with ice and par levels of all beverages should be checked and maintained. Th e truth is that few guests know exactly what they want to drink until you symbol representing many dining establishments and guests today expect a high- quality interaction in almost any restaurant. Preparation is the key. Bar staff needs to set up all service stations properly, know s the bar has evolved into one of our premier eating and drinking destinations, operators need to be prepared to execute a higher level of hospitality there than ever before. Th e bartender is the new, most visible among the styles and fl avor profi les of diff erently tiered beverages in a category, and how you would describe them with accuracy—a Single Malt Scotch, versus one that's blended, or an $8 chardonnay, as opposed to one you're off ering for $12—remembering to make each sound appealing. Use evocative language to describe the higher priced products (the "artisan" single-barrel Bourbon or the "estate-bottled" cabernet sauvignon). When making a cocktail, adhere to the specs; don't freelance (or "free pour") as this will result in inconsistency. Th e drink will rarely taste as good as if you followed the recipe. Preparation, knowledge, enthusiasm, spirits or beers, if you off er tasting fl ights, if your cocktails are created using fresh- squeezed juices or exotic ingredients, if you have a favorite aperitif or starter that is not featured everywhere, if there is a local micro-brew or seasonal selection that is new, point all of this out quickly, but only if the guest appears open to hearing it. Know what the diff erences are keen observation and quick delivery: these are the keys to making it happen at today's bar. Remember: it's about the experience and your bar staff can set the restaurant up for success, being prepared, hospitable, knowledgeable, accurate and effi cient. FOLLOW THE LEADER Depending on the cues you get, walk the guest through your beverage menu, and point out where the various categories are located. If you have proprietary wines, 50 | MAY 2012 vice president of beverage at the Boston- based Legal Sea Foods. Sandy Block is a master of wine and the www.cheersonline.com