Job barman: with the elements of psychoanalysis and circus shows

The first mention of drinking establishments are contained in ancient manuscripts. For example, in the legalists of Hammurabi (king of Babylonia in 1792-50 BC.) Articles 108-111 govern the financial relationship between the owner of the tavern or inn and its guests, as well as the problem of finding where prostitutes. The first cocktail made in ancient Greece, diluting the wine with water. As such, the bartender profession originated in the United States during the gold rush. Then in retail outlets in the settlements sold all at once. Owners to increase turnover, were here to offer and a drink. Then the shop blocked the barrier that divided the shopping area and rest area, which became known as the bar (the barrier in English bar). Then there were the first bartenders. literally, the people behind the counter. Cocktails in their present form, too, came to us from America. And in 1862 came the bartender Bible - the first book, which contains information about the drinks, cocktail recipes and a professional code of bartender. It is used up to now, and some cocktails have become classics.

definition

One of the definitions of the profession - the bartender on public catering prepares alcoholic and alcoholic cocktails, punches, cup, grog, mulled wine; is on the established recipes mixture wine beverages with juices, syrups, fruits, mineral water and the like. d., whisk them, Cooks, pours into a special dishes, releases the manufactured products with nuts, fruits, confectionery and other related products subject beverage temperature; get the product and provides a storage; It serves the customers at the bar and at the tables ...

Barman activity in each case subject to the rules of the bar or restaurant and the degree of trust in the director.

The bartender - the person and honor, arms, legs and brain institutions. It depends on him a lot, and it imposes certain obligations. In addition to the perfect possession of a professional component of their work bartender must possess certain psychological and physical qualities. It is absolutely necessary to communicate, kindness and self-control. A good bartender - to some extent, a psychologist or psychoanalyst. He should be able to listen and hear, to communicate, to feel human. The bartender is often expected not only to drink, but also the understanding, sympathy or even advice. Or just a good mood. The bartender has to be a desire, almost a need to bring people joy. Each person - as a mobile phone: it needs recharging. If the bartender is good, it gives the recharging.

Attentiveness and good memory are not less important. Keep in mind the prescriptions of classic and signature cocktails and their variants is not as easy as it seems. And still need to remember who ordered what and when, he said, asked. Imagine you come into the same bar a couple of months and hear: You will be the same as last time? It is captivating. Anyone will appreciate this attention, and it's yours.

But this work also requires physical endurance: ten, or even more hours on their feet in an environment of constant noise, music, cigarette smoke, the crowd is not always adequate to visitors. Therefore, it is generally believed that the bartender - male profession. But recently, this view becomes a throwback. Girls who are able to adequately stand behind the counter, can be counted on one hand, but they are.

recipe for success

So, the recipe for success in the bartending business - a mix of professional knowledge and skills, culture, sports and, of course, business. The work bartender determined and motivated by two interrelated principles: profitability institutions and pleasure of visitors. The degree of profitability depends largely on wage bartender. In addition, satisfied visitors will come again and bring others, and one disappointed - it's also his friends who never will drop here and do not bring the money.

Payment of the bartender in different schools takes many forms. The traditional combination - salary plus tip, and the salary is not directly proportional to the chic establishments. Somewhere to the bartender gets all the tips, but somewhere - only part or nothing. It pushes the bartender at not quite honest action. Good salary and the necessary control - the key to a lack of theft. Otherwise it becomes a constant hunt: the manager comes up with a new trap to catch the bartender and the bartender comes up with new ways to get around them. And this energy and the flow of ideas advantageous to send to bar development. In some places, the bartender paid a percentage of the bar sales. In general, the problem of small-scale fraud bartenders worth so sharply that some managers prefer to work beginners, not experienced, equally well able to mix cocktails and find hidden sources of income. And this situation you can take advantage of.

To the barrier!

Many bartenders come into this profession by accident, usually a student, looking for part-time work in their free time. Flexible or night schedule allows at least attend the lectures, even in a state of half asleep. Young and still strong body without any problems to cope with such stress. And earnings give financial independence. In 1992-93, the student could make a fortune almost overnight. And the students have a vacation - that's when you can work in full force.

On the other side stand

So you choose a course, lost the habit, find a job. But even with a diploma bartender you take first as an assistant bartender - coffee-bai. Coffee-fight is the dishes, wipe the counter, his conscience easy ordering tea, coffee, juice, alcoholic beverages in its pure form. Typically, the bartender gives his assistant a 10% tip.

Then sent to the restaurants newcomers service bar where they prepare drinks for diners. This conveying operation is an excellent training session, here the bartender fills the hand, leading many operations to automatism. In this case, its tip him fall waiters. It was only after a break-in bartender allowed to communicate directly with customers in the main bar. In some institutions, especially in the summer, this chain may be subject to serious adjustments and reductions.

The bartender in many respects depends on the spirit and style establishments. There are places with very magical atmosphere, where you are happy where you dear guest, rather than a faceless customer. Where entertainment is combined with the intimate conversations. Where there is a courage and a light pleasant communication. The novelty and the feeling of something very familiar and dear. To want to come back.