采访美国调酒师,酒吧生意冷清时做什么?

2019-09-09 21:45:15 浏览次数:0

Sometimes, even great bars are dead. It’s a holiday, maybe. Or there was an epic snowstorm. Or everyone in town is embracing Whole 30, Dry January, or something similarly unpleasant.

即使是非常好的酒吧,淡季时候也会遭遇冷场。比如假期,月末,新年第一个月等等。

We were curious how bartenders pass those hours, so we asked 10 bar professionals across the country: What do you do when there’s no one at your bar?

我们非常好奇,在酒吧生意冷清的时候,他们做什么?我们采访了美国不同城市的必发888官网进入调酒师:当你酒吧没有任何客人的时候,你做什么?

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“I’ve always been a cleaner. Clean and organize, organize and clean. Bars get really gross really quick if you let them, so there’s always something to be cleaned. Plus you usually find some great long lost bottles when you get down and clean the bottom shelf of that back cabinet no one really looks in all that often.”

— Melissa Jura, Manager, Headwaters, Portland, Ore.

“我一直都是一个清洁工。清洁,重新整理,然后再整理,再做清洁。因为酒吧很容易弄脏,总是有各种东西需要清理干净。另外,我经常找到那些需要时候找不到的酒,因为没人去看酒架最底层。”

— Melissa Jura 

俄勒冈州波特兰Headwaters 经理

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“I usually spend that time with my team to brainstorm cocktail ideas. Also, revisit old classics and test my team on their knowledge. A lot of times I go over my admin work or set up a research/study station. And there is no better way to pass time at a slow bar than to get everyone to clean!! Hands, hands, hands!!” — Christopher Longoria, Bar Director, Che Fico, San Francisco, Calif.

“我一般跟我的团队讨论些新的鸡尾酒,同时,也会测试我团队对经典鸡尾酒知识的掌握。大部分时间,我会去做一些行政方面工作,比如查资料,学习等。而且这个时候,是每一个人都动手清洁的时间,动手清洁!”

- Christopher Longoria 

旧金山Che Fico酒吧总监

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“There’s always something to clean behind the bar (shelves, bottles, fridges), so a slow shift is a great opportunity to make sure all of your tools and the bar are spotless. You can also work on some new recipes, which is more entertaining than cleaning.”

 — Rael Petit, Beverage Director, The Williamsburg Hotel, Brooklyn, N.Y.

吧台后面似乎永远都需要清理(酒架,瓶子,冰箱),所以生意冷清的时候我们有机会清理所有的工具,酒吧各个角落。而且你还可以试试创作一些新的配方,这个比清洁更有意思。

— Rael Petit

纽约布鲁克林 The Williamsburg Hotel 酒水总监

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“Cleaning and studying simultaneously. I like to pull down bottles from the back bar, clean, and as I put them back, study each bottle. Both front and back. There’s a ton of information provided for us right on the labels. Menus create a uniformity to a selection of spirts, whereas labels help producers communicate to us what is important to them, such as an age statement or type of oak used.” — Dusty Grable, Beverage Director, Merriman’s Hawaii

“清洁和学习同时进行,我喜欢把每一个瓶子都拿下来,清洁,然后把他们放回去并学习每一个瓶子前后标签。因为在标签上面其实会显示很多的产品信息,酒单给你一个非正式的烈酒系列,标签帮助生产商直接与我们交流,比如年份,或者何种木桶。”

— Dusty Grable

夏威夷 Merriman’s Hawaii 酒水总监

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“This is the best time to create even better relationships with the few guests you do have. I’ve gotten to know all kinds of people on slow shifts better than I would have had the bar been busy. Several years ago, I had only one person at my bar for at least three to four hours. We ended up talking about everything you could think of and became friends. We even had beers together the next time I visited California. One of the best parts about working in a bar is that every day is different, you never know who you’ll meet or encounter. If you spend your slow periods complaining, scrolling around on your phone, or what have you, you could miss out on truly valuable experiences — as well as the potential to create future regulars.”

— Anne Beccara, Beverage Director, Treadwell Park, NYC

“酒吧生意冷清的时候,最适合跟店里仅有的那几位客人建立联系。我发现生意冷清的时候了解到更多不同的人,远远比忙的时候多得多。几年以前,我酒吧里面只有一个客人,而且这位客人坐了3-4个小时,我们一起讨论各种事情,最终成为了朋友。我之后去加州旅行的时候,我们还在一起喝了啤酒。在酒吧工作的一个特别好的地方是,每天都是不一样的,你永远不知道明天你遇到什么人,发生什么事。如果在生意冷清的时候,你只顾抱怨,或者玩弄手机,那么你会错过真正有价值的东西,这或许同时也是为你未来维持生意的潜在客户。”

—  Anne Beccara

纽约Treadwell Park 酒水总监

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“When the bar is dead, it is the perfect time to think about a new cocktail you’d like to create, try it, and if you happen to have one person at the bar, become friends and ask if they would like to be your taste-tester. You can also wave and smile at people passing by the street. In most cases, they will probably smile back, or better yet, come in.”

— Charles Fayet, Co-Owner, La Cafette, Brooklyn, N.Y.

当酒吧生意冷清的时候,很适合创造一些新的鸡尾酒配方,如果吧台前面正好坐了一位客人,可以友好地问他是不是愿意帮你试试新酒,同时你也可以跟街上路过的人微笑,打招呼。很多时候,他们会回以微笑,有时候他们甚至会走进来。

— Charles Fayet

纽约布鲁克林 La Cafette联合创始人

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“Passing the time on slow nights is tough. There are always super-boring cleaning projects or R&D to do, but I think a really important place to put your focus is on giving the best service possible… It’s not like we’re stuck in cubicles or staring into the numbing light of a computer screen. The restaurant industry is supposed to be fun. Slow days are at least slow with good company.”

— Alex Blair, Bartender, OK Omens, Portland, Ore.

酒吧生意冷清的时候,时间总是过得很慢,总是有打扫卫生这类繁琐的事情, 以及查资料,提高等需要做,但是我觉得最重要的是给客人提供最好的服务。我们并不需要窝在酒吧空间里面去数有多少盏灯,或者盯着电脑屏幕。

餐饮行业应该是有趣的。

生意冷清的时候不要紧,重要的是你身边的人都是有趣的。

— Alex Blair

俄勒冈州波特兰OK Omens调酒师

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    ---摘自【酒匠杂志】

江苏必发888调酒师培训学校

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