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    Abu Dhabi, UAE
  1. I think the key with any kind of workshops like the ones that you're proposing is to give people the tools to be able to make informed choices. Rather than trying to persuade them never to drink Bacardi again, try side by side comparisons, and make them relevant. Bacardi is made for mixing so comparing straight up against a sipping rum wouldn't work. However, making daiquiris with different brands would give people a good frame of reference. i think what your doing is great and anything that gets people to step out of their comfort zone and try new things acan only be a good thing! RM
  2. If you make a mistake with a beverage order at the bar it takes seconds to rectify it. The same cannot be said for a wrong food order. Dining should be about the guest experience, and a majority of diners are negatively affected by seing that their order has not been written down. However, at times I've had waiters who write down the order make mistakes and at others, had my expectations exceeded but waiters who don't. I think it comes down to the competence and style of the individual server. Handhelds are great when they have an effective user interface, but I don't think that they are suitable for all establishments. RM
  3. I have to say that the manager definitely misread the situation. I'm sure they thought that they were resolving the issue but they obviously didn't ascertain all of the facts before coming over to the table, nor did they listen effectively to your complaint. They also don't appear to have followed up to ensure that you were happy with the action that the took. A better approach would have been to remove the dishes and then offer a bounceback opportunity (eg. free app on next visit). At least then they would have been given a second chance to create a good impression. RM
  4. Having worked in jigger bars and free pouring bars, I have to agree that over a busy shift, knocking out many varied cocktails, a jigger will obviously win when it comes to accuracy. However, I've seen just as many bartenders over/under pour with a jigger as I have their freeporing counterparts. Plus there are those who freepour into a jigger (pouring 10 ml into a 30 ml jigger for instance!). I think what it ultimately comes down to is the professionalism of the bartender, having the correct mise-en-place, and organisation. It really isn't rocket science and as others have stated, it should be FUN! Way too many bartenders take themselves far to seriously. Sure you can make the perfect Aviation, but do you leave me feeling better than when I arrived and do I want to come back and bring my friends! RM
  5. slkinsey, Valid point, elegantly made ! However, I doubt that these individuals would call themselves mixologists (apologies if i´m wrong). My experience in the States is limited but in Asia and Europe it just is not a moniker that serious afficionados would use. RM
  6. I have never met a decent bartender who would ever call themselves a mixologist let alone a master mixologist. Smacks of pretention and if I saw it on a cv I would probably stop reading right there!!! Same goes for bar chef!!! People who use this term probably spend more time on forums like this and messing around in their secret bar laboratory than they actually do behind a real bar, serving real people! RM
  7. Hi all, I think it relly has to come down to what your agenda is. If your aim is to pass on some passion and enthusiasm and instill a philosophy of great service then I don´t see anything wrong with doing this for a global brand to have a wider impact. However if your just taking the money because you feel that you´ve been shafted one to many times and it´s time to take some back that is something very different. Rightly or wrongly hospitality is an industry where most people want maximum return for minimum investmnent. I´ve worked for independent operators and spent some time as a GM for TGI´s and i´d like to think that my philosophy was fundamentally the same in both. Sure it´s nice to only use the freshest local produce but if this isnt combined with a great service attitude it´s wasted. I would rather go to a tgi mcfarley´s and have great service than to a michelin star place where I get surly staff condascending me. It all comes down to the reality vs expectation. end rant ;-) RM
  8. Will you be using whiskey as the base spirit. I believe that nowadays they use neutral grain Spirit and that's why the label changed from black to white?? Can anyone confirm this? Cheers, RM
  9. Realistically I think the only way a product like this would be economically viable is if you could find some sponsorship from liqour brands or a bar/pub chain and made it as fun and gimmicky as possible with loads of media exposure. Disco drinks are the only thing that would work and you would be targeting the alcopop market but why not! Look how many dodgy FAB's and PPS's there are on the market and they still make a good return. Would I try it? - probably not Would you average punter in a UK high street pub with the right amount of hype and a pretty girl/guy in a tight t-shirt making the pitch? - definitely Good luck to you. RM
  10. It's seems to me that throughout these posts there is one common denominator, and that is servers who are incapable of reading there guests. Yes sometimes it is ok to sit with guests. Yes sometimes it is ok to clear some plates before others. The key is reading your guests when they arrive and asking the right questions to be able to ascertain and exceed their needs. I do not know any large franchise that does not encourage their foh employees to read their guests. it all comes down to poor man management. Hospitality is not rocket science and there are no definitive rights or wrongs. It is about tailoring the service to the guests needs. End rant RM
  11. Just put together a new cocktail list with a cardamom infused gin cocktail (with pineapple and passionfruit). Cardamom also great in a mango mojito! RM
  12. if a bartender is comping or inviting you for a drink they really should be letting you know. The whole point is that it´s a gesture on their part appreciating your loyalty/big spending and if they don´t tell you it kind of defeats the point! RM
  13. Ahhhh! Ther´s nothing like a jug of Pimm´s when you want to pretend you´re not drinking. Especially with a generous slug of juniper vodka ! RM
  14. Rasperries with wasabi sounds intriguing, please tell us more!! Only two more months to wait. RM
  15. cardamom and mango mojitos are amazing! Also works well with pineapple. It really is a very versatile ingredient that will add a new dimension to many drinks. Just play around with it. RM
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