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13 Tools Every Successful Bartender important Must Have
A person is only as good as his tools is a phrase'm sure you've heard before and it applies to bartending as much as anything else.
You'll only ever be as good as your tools to make sure you're not without them. The quality of your tools can make or break your experience behind the bar so it is important you take this lesson seriously.
There are countless bartending tools out there. You use them all can not. But there are certain tools that every bartender must have. In the first lesson, we'll look at the tools should have to pay close attention.
Bottle opener
Now if you work in a low or high volume bar a bottle opener is not only important for your speed, but also your hands
Imagine opening every bottle of beer ordered with your bare hands you do not last the night without seriously doing damage to your palms.
There are many different types of bottle openers out there on the market all from a simple key chain opene all the way to a butterfly bottle opener you know, like a butterfly knife Pretty cool.
Find out what works for you. I used the same stainless steel speed opener for years now is not the joeverytime so I have no reason to switch.
Wine Opener
The best, most versatile wine opener is known as the opener waiter wine it always do the job, even in the most difficult and most stubborn corks. Compare this to many others out there that often break the cork or you are struggling in front of customers to get the damn thing open.
A waiters wine opener includes a corkscr a sharp blade to cut the brand of wine and also a bottle opener device if desperate for one.
I recommend a two poles in your opening level as well, that's what I personally use. Mine has never failed me in opening a bottle of wine.
Cocktail Shaker
This is the stainless steel thingy you see bartenders pour ingredients for a martini or shooter and shake vigorously. It is a must have for all bartenders.
A good rule of thumb for cocktails is, the colder it is, the better it tastes. Why can bartenders mix the drink by pre-cooled by pouring ingredients into a shaker with ice, shaking like crazy and then delivering it in a chilled glass because you want every part of process to be fur to prevent any warming of the cocktail.
There are two types of shakers out there:
1 Standard Shaker
It is a threepiece stainless steel shaker with strainer built into it. I find the Standard Shaker is not as common among professional, working bartenders.
It consists of the shaker tin, cover with strainer and cap. Perhaps this more complicated design with smaller parts discourages working bartenders from using it more often. But it will do the job just as well …
2 Boston Shaker
From my experience, the Boston Shaker is actually more common amongst professional bartenders. This one is just a shaker tin with a separate mixing glass slightly smaller in size. This is a two piece device that simply stamp together to shake the cocktail.
The tendency is seal it as tight as possible and continue to shake, although it is not necessary as you can often seal it too tight, then you can not open it when finished ammunition and ready to pour the concoction.
If you ever in this situation, use the side of the bar and clip the overlapping metal lip against the edge of the bar. You can also them apart, which often break the seal too.
But avoid all that by fit together nice and convenient rather than as tight as possible.
You can purchase shaker sets in all kinds of different sizes and styles, but they are pretty much fall into one of the two types listed above.
Sieve
Again, you see many different types of strainers market. But the only kind I ever used and would use is the Hawthorn strainer.
You know, real funny looking stainless steel thing with the handle and the coil spring. The purpose behind the spring coil in the strainer is so you can fit it in all kinds of different shaped glasses. So this a very versatile tools.
I should mention that when using a shaker I often do not use a strainer. I use the Boston Shaker and simply crack a small opening under the brand between the two and pour the style concoction.
If you're more of a visual learner like me, Tom Cruise is when pouring Martini for Gina Gershon two floor NYC nightclub in the movie cocktail.
Coasters
Not every bar uses coasters. But it is a good thing to have. They'll prevent a lot of unnecessary wet spots in the bar from moisture off the side of the glass.
Worked I'm slower, classier places where using them is mandatory. I also worked in higher volume nightclubs where you do use coasters because you clean the bar down every five minutes anyway, so why bother Which leads me to …
Towel bar
A fresh, clean set of bar towels are a thing every bartender needs. In high volume areas, the bar is constantly needing a wipe down from the finished drinks, drink rings, sticky shooter glasses, etc.
I like to have a minimum of four, strategically placed wet bar towels in my working area at all times.
One thing I teach you in Bartending Secrets Exposed is to have everything systemized. You want something as seemingly insignificant as location of your bar rag to be the same night. Do you want to think about where it is everytime you need it, want it to become second nature, you want to be able to grab it without even looking
The party can often get sloppy so you must have your bar rag close at hand.
Ice scoop
Forcefully cutting through and scooping your ice with an actual glass is a very stupid thing to do. Yet I see bartenders do it all the time. I do recommend though you slowly and carefully scoop of ice with the glass. There's just too much margin for error.
If the glass chips, and you know it, you are spending next ten minutes emptying and refilling your ice well. If you do know this, and you happen to serve a customer a drink decorated with shavings glass You may be in some serious trouble.
Using a metal ice scoop is mandatory as a bartender. It really does take more time to scoop ice in a separate scoop. You can also do some fancy tricks once you get good too.
Male
If you work in a bar that allows free pouring, you will be needing this handy tool. But in most regions of North America free pouring is illegal and you needed to use some sort of measuring device, if it an automatic or manual device all depends on where you work.
While I am not a believer in automated equipment that you see nowadays, using a shot glass or men to measure the amount of alcohol you pour into each drink is what I always do as a bartender.
For those of you who work in places with extremely tight inventory control. I offer you an amazing echnique in Bartending Secrets Exposed to keep the relationships with your customers while keeping your integrity with the boss. Click here to get it now
Garnish picks
Skewers, Plastic sword picks, arrow picks or whatever you want to call them are for the exclusive garnishes like olives and cherries. They really add to the presentation of a drink and a must have for customers who want to really impress.
Whether it's giving the customer three olives with their martini or an orange slice and a cherry on one of my seductive martinis, I always have a supply of garnish picks close at hand.
Pour spouts
If you free pour or not, a bar that deals with any kind of volume and has any interest in inventory control should have them in all the high transition bottles of wine. There are many different styles of pour spouts out there
plastic
metal
neon
glow in the dark
slowly pour
quickly pour
screened
obstacle
size
All have some associated benefit or gimmick. But I like things simple so I use the metal slowly pour spouts on all my liqueurs and the metal spouts on all my well liquor which I'm using a shot glass for anyway. Why wait three seconds when the measurement with a glass
Time is truly money in this industry.
Now at this point you might be thinking, Jeremy, you talk about the types of tools and bar supplies should be supplying, making it sound like a choice on what kind of pour spouts I use
I realize I do want to go out and start buying pour spouts and garnish picks. The costs should be left at the bar you're working for. But remember tthe one working at the bar, not the manager. If the bar where the work is crappy pour spouts and does even use picks decorate it with you to suggest it
I think it's your choice. After every one uses it, right Managers are always open to suggestions if it will improve your speed and performance, thus, increase sales.
Straws
It is obvious, but you should always have straws close at hand. The larger or more give you the customer, the better. You can control the speed at which your customers drink by how many straws you give them. Make em drink fast so you increase your sales.
Ask any bartender out there and They agreed that aside you are asked for a pen more than anything else.
Have a ton of pens to lend, because you can always get it back and you have always wanted to have enough. Also, always have a load of matchbooks to give to customers in need.
I also recommend you have a sleek butane lighter of your own for customers needing a light right at your bar and also when flaming drinks are necessary.
Tip Banga
Last, but certainly not least is to have your own tip jar.
While I go to the extreme detail Bartending Secrets Exposed to true art and science of Game tips, what you say here is that having one is a must! You lose the tips that no one
Have your own, preferably a jug of wine. The tapered neck of a wine carafe means once a tip is in the jar, it in. You have won any hand sinking with the swipe of your hard earned tips that can often happen in a busy nightclub.
Today is a little more familiar with the tools you need to be a good bartender. Remember, you can always get all this information and tons more by getting started with internet ultimate bartending success system, Bartending Secrets Exposed, How To Double Your Tips and Land Your Dream Job. Sa www.MakeMoneyBartending.com
To Your Success
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