Work places through the eyes of a bartender
The bartender, who worked in the famous Moscow establishments anonymously talked about whether it is possible to drink on the job, who leave a tip of $ 1,000 and how to capitalize on cheap vodka and lemon.
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The first question asked the bartender what you come to the bar? I said, for the sake of women and alcohol. I was taken. Experience was less than a year in an ordinary brasserie. Employers pay special attention to my way of saying that it was normal, without talking and thieves words. According to the conversation, they immediately try to calculate: who steal and who will scare off customers. Education nobody cares, because we have to bartenders never taught. Of course, there are all these three-week courses of the International Bartenders Association, but to pay them 12,000 rubles, I would not. In addition, there is more you will taste than to learn. Best Bartenders School - a school of life. Professional bartenders in Moscow, everyone knows by name, there are only 10 people have them and need to learn, an assistant at the bar.
Of course, the obvious advantages in summary - it's part in competitions of bartenders who meet well-known alcohol brands. There are also international competition. The best thing about competitions - in the form of bonuses to the winners travel to the factories for the production of alcohol. For example, you can go to Scotland and see how to make a real Scotch whiskey. Or in Italy, "Martini" plant. As to the career ... First you work behind a bar, then you are invited to the opening of new projects and new bars, where you can, firstly, be the chief bartender, secondly, to participate in the creation of menus and organize the bar. Of course, copyright, ie, new cocktails are very few, almost all have long invented. But you can excel in the title. Good name - the success of the cocktail. If the bartender invented it means to be a popular cocktail. For example, a cocktail "Baboukladchik" we are very fond of ordering. Oh, and if you are well-behaved zarekomenduesh, you can still be trusted to buy alcohol in the bar. If you're lucky, and you open a bar. Here's your career.
, students or those who just decided to earn often go to the bartenders. Well, in these bars like "Solyanka" or "Kets". If the bartender in front of you for like 30 Lado, Marat Saddarova or Vyacheslav Lankina, then it is really professional. Therefore, I myself usually go to drink in Noor, "delicatessen" or "Simachev." Especially cool to get to any chef to the bartender, who was lucky to catch the workplace. Like Alexander Kahn.
Then a good bartender will tell better than any designer. Most uncomfortable in bars - when the bar is at the center of the hall. It is difficult to carry the dirty dishes, alcohol, all in full view of the guests, which should not be. As a result - the order will be given much later than you bargained for. That is, in the wall bar - it's 2 minutes, and in places where the bar in the middle, as in the Gipsy example - it minutes 15. While the last 4 new establishments were opened in Moscow is just such a bar. By the way, everyone is interested in what is under the counter. There is a special station, which is crushed and lump of ice, bottles of syrup, lime, mint and alcohol bottles with dispensers. Set of alcohol often duplicates the one that stands on the shelves. But no Hennessy X.O. there is certainly no. Rather, the cheaper range of alcohol - this is called "house-position" - that goes to the cocktail: vodka "Finland", "Jameson", "Chivas", rum, tequila.
In the shift comes out to about 300 cocktails. If you want to live well, you need to work a minimum of 20 shifts per month, each lasting 8 to 16 hours. The most favorable change - from Thursday to Saturday. To communicate, work better in the evenings on weekdays: come regular customers who specifically you sit down to chat after work and drink your cocktail. Men are always two topics of conversation - the woman and the car. Women often complain, and then want to have sex. There is a theme that you should never touch the bar in religion. In order not to offend anyone. About the girls - a separate article. The girls behind the bar can always seduce. Make her a couple of alcoholic compliments, she will relax and often invite to go for it.
To drink or not to drink
At work, you can drink, and almost all drink. There is an unwritten rule - no more than 50 grams, while we adjust this rule: you can drink, but you can not get drunk. Someone is even welcomed. But it all depends from the head barman. If he drinks only milk, all the others will follow the same rule. Although a regular guest to drink - a holy cause.
Very often try to palm off counterfeit money. In the club Friday night - so just constantly. And the most common conflict - a drunken client requires to continue the feast. He can begin to swear, hard to beat on the desk. The bartender has every right to refuse the service. And offer only soft drinks. With a score too, there are problems. Guests bars often do not notice the account, or it somewhere, especially on a Friday night, suddenly disappears from the bar, and the guest gently trying to leave the institution. Then he kept proving the guards that he paid the bill, and it's just the bartender inattentive, they say, sort it out themselves. I usually resolves the conflict, asking his guest: "Do you drink today?" - "Yes." - "But not me". Almost always it is the iron argument. If you came to clarify the relationship and the conflict can not be solved even the bar manager, you can see the record from the camcorder. In conventional bars it is rarely the case, in the clubs, when guests perenyuhayut and perepyut, no security will not help. When you come to understand the riot police, the only hope for a record with video cameras.
In almost all the new bars are video cameras. Over the bar in the hall, in the warehouse, so it will not turn out to steal openly. The easiest and most common way to steal from the bar - Nedolya. If there is a cocktail of lime, sugar, a lot of ice and cola, they can easily clog the taste of alcohol, and it is very difficult to understand how much of it in your glass. There is still such a famous saying among restaurant workers: "Ice and foam - bread bartender."
is usually a mark of 0 for plastic glasses, 4 l and 0, 5 liters. beer with foam level may not reach the level of a maximum of 5 mm. The foam must be two fingers, and if more - this is Nedolya. But hide it simply: a mixer or blender whipped foam from which half a cup obtained an average of 50 ml of beer. Especially well the method is effective for unfiltered beer. Even beer can be diluted with soda. Beware of glasses, standing on the grid at the NBA Draft: it is from this cup you poured "svezhak", and God knows how many there is a beer staid. Once invited to work in the new image building institution, I poured a lot of beer in the sink during the working day. One of the bartenders was very surprised and asked me a question: "What are you, never sold stale beer?" To my surprise there was no limit: the employee does not understand that for the institution easier to write off five liters of beer than to sell a pint of stale. It does not matter whether or not a guest will understand that with taste that is not the beer. Yet it often happens that the institution staff advises you brand beer, allegedly prepared somewhere in a small factory on a special recipe and is brought especially for us. It is worth it expensive, but 99% of this type of cheap beer "Klin" or "Bochkarev".
desirable to be present at loading beverage drink that 50 grams. According to the rules before you pour the drink into a glass, the bartender should measure it in a beaker in front of the visitor. Drink pure whiskey, vodka or rum with ice - try to book everything separately. A good indicator of the level of the bar - if the bartender puts next to you on the rack bottle, from which you drink. Another favorite scheme with alcohol - is to replace expensive to cheaper. True, pure alcohol is not very difficult to distinguish, is much more common in cocktails such substitution. Sitting, for example, a company that drinking expensive vodka. They bought another and another. Staff sees when people have bad uptake, and begins to give them the cheapest vodka. Usually there Shota vodka lemon, guests are asked to him as a starter. Incised to peel of half a lemon put on the wall of the shots, and poured vodka. On such a trick, especially lemon soundly thickness visitor loses 10 grams, and if lemon floats in Shota, then even more. According to the rules must not touch the lemon drink.
Still water should always be opened with the guest, with the characteristic cork click. There are times when a used bottle is poured boiled water and sell again. Fresh juices are sometimes interfere with the packet, and always double espresso can be prepared from a single. In known coffee shops in Moscow, placed at every intersection, there is no menu item "Double Espresso": considered as two espresso. Good, self-respecting bartender always monitors the quality of the coffee. Because it is a coffee - a beverage that tastes the first guest on a weekday.
The staff of restaurants and bars nice profit from banquets. There currently expanse. The simplest - is to combine all portions of salads in one dish. After all, as a rule, before a banquet all ordered meals. And if you order 20 servings Olivier, it is unlikely you will notice that the salad bowl is 17. It is better to be forewarned that all the a la carte dishes are spread out on a plate, not dumped in one pile. At the banquet, poured alcohol on decanters, jugs and so on. D. Once again you are not able to check how many grams there is poured. Ask the spirits stood in sealed bottles. Some institutions sin that allowed the remnants of half-eaten portions on the new portions. As a rule, such workers are cheap institutions and various snack bars. Therefore, the Council can only be here one: eat in decent places that value their reputation and guests.
fines and dismissal of
Fines at work - it's a strange story. We have no one for anything not fine. All penalties for being late to come up with bad management institutions are not relevant to the Labor Code. But often dismissed. The main reason - customer complaints. That is, a couple of times gave sour or spoiled food, or broken glass, had too much alcohol at work or pulled a bottle from the warehouse. All this - the standard reasons for dismissal. Although most people resign themselves: do not stand up.
The salary and tips
The average salary of a bartender in Moscow - 20 thousand rubles. Together with the tip turns somewhere twice. About five years ago for tea and left a hundred, a thousand dollars, we had a client who just threw money at the bar if it was tasty. Now this is long gone. People began to count the money, and even a 10% tip is left not all. Although there are, of course, exceptions. Recently sat down a few girls, Russian immigrant who came to Moscow. Apparently, homesickness devoured well so communicated, left me 5,000 rubles for tea. But really cut the dough into a bar, probably only one way: after a successful weekend collect cash and disappear.