采訪美國調酒師,酒吧生意冷清時做什么?

2019-09-09 21:45:15 瀏覽次數: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,淡季時候也會遭遇冷場。比如假期,月末,新年第一個月等等。

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?

我們非常好奇,在酒吧生意冷清的時候,他們做什么?我們采訪了美國不同城市的調酒師:當你酒吧沒有任何客人的時候,你做什么?

 

“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.

“我一直都是一個清潔工。清潔,重新整理,然后再整理,再做清潔。因為酒吧很容易弄臟,總是有各種東西需要清理干凈。另外,我經常找到那些需要時候找不到的酒,因為沒人去看酒架最底層。”

— Melissa Jura 

俄勒岡州波特蘭Headwaters 經理

 

“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.

“我一般跟我的團隊討論些新的雞尾酒,同時,也會測試我團隊對經典雞尾酒知識的掌握。大部分時間,我會去做一些行政方面工作,比如查資料,學習等。而且這個時候,是每一個人都動手清潔的時間,動手清潔!”

- Christopher Longoria 

舊金山Che Fico酒吧總監

 

“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.

吧臺后面似乎永遠都需要清理(酒架,瓶子,冰箱),所以生意冷清的時候我們有機會清理所有的工具,酒吧各個角落。而且你還可以試試創作一些新的配方,這個比清潔更有意思。

— Rael Petit

紐約布魯克林 The Williamsburg Hotel 酒水總監

 

“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

“清潔和學習同時進行,我喜歡把每一個瓶子都拿下來,清潔,然后把他們放回去并學習每一個瓶子前后標簽。因為在標簽上面其實會顯示很多的產品信息,酒單給你一個非正式的烈酒系列,標簽幫助生產商直接與我們交流,比如年份,或者何種木桶。”

— Dusty Grable

夏威夷 Merriman’s Hawaii 酒水總監

“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

“酒吧生意冷清的時候,最適合跟店里僅有的那幾位客人建立聯系。我發現生意冷清的時候了解到更多不同的人,遠遠比忙的時候多得多。幾年以前,我酒吧里面只有一個客人,而且這位客人坐了3-4個小時,我們一起討論各種事情,最終成為了朋友。我之后去加州旅行的時候,我們還在一起喝了啤酒。在酒吧工作的一個特別好的地方是,每天都是不一樣的,你永遠不知道明天你遇到什么人,發生什么事。如果在生意冷清的時候,你只顧抱怨,或者玩弄手機,那么你會錯過真正有價值的東西,這或許同時也是為你未來維持生意的潛在客戶。”

—  Anne Beccara

紐約Treadwell Park 酒水總監

 

“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.

當酒吧生意冷清的時候,很適合創造一些新的雞尾酒配方,如果吧臺前面正好坐了一位客人,可以友好地問他是不是愿意幫你試試新酒,同時你也可以跟街上路過的人微笑,打招呼。很多時候,他們會回以微笑,有時候他們甚至會走進來。

— Charles Fayet

紐約布魯克林 La Cafette聯合創始人

 

“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.

酒吧生意冷清的時候,時間總是過得很慢,總是有打掃衛生這類繁瑣的事情, 以及查資料,提高等需要做,但是我覺得最重要的是給客人提供最好的服務。我們并不需要窩在酒吧空間里面去數有多少盞燈,或者盯著電腦屏幕。

餐飲行業應該是有趣的。

生意冷清的時候不要緊,重要的是你身邊的人都是有趣的。

— Alex Blair

俄勒岡州波特蘭OK Omens調酒師




    ---摘自【酒匠雜志】

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