Interesting facts about Bartend
Current info about bartending is not always the easiest thing to locate. Fortunately, this report includes the latest Bartend info available.
It is quite easy to set up and start up your own bar. There are a few basic elements that a good bartender must keep in mind to run a bar with as little effort as possible. All bars must contain the most basic and important spirits and liquors as well as equipment. Also, there are essential techniques a bartender must learn about mixing cocktails and long drinks.
First and foremost is the physical set up of the bar. Location is the key. It will be to your advantage if your bar is in an easily accessible place in the room and make sure that you have enough space behind the bar.
This is a good tip because you can store extra liquor and glasses. In the space, install a small sink with running water, which is important to keep hygienic, a small refrigerator and a chair or two for you to rest in your free time.
The bartender must know his way in, out and around his bar to avoid confusion and to save time and energy especially when he is catering to a party of a thousand people.
The rush hour, which is from one to two in the early morning, the mixing stations can serve up to 180 drinks per hour. In these situations, four to six mixing stations are set up all around the place. Inventories must be made before the bar opens.
The next step is to know your menu and learn how to mix the drinks by heart. But with the wide variety of drinks, a “Mixing List” can be posted discretely under the bar. Since you may not have a lot of time in mixing, you will not have time to read the labels of each bottle of liquor.
To help in this dilemma, you can set up your spirits and liquors in a certain order. You may have whiskey to Swedish punch arranged from left to right according to the decrease in alcohol content of the different liquors.
You may end with grenadine and sugar. In the refrigerator, there should be a supply of fresh fruit juices, sodas, cream, milk, lemons and other ingredients that are perishable.
Full article at: Bartender school
