WHAT TO REMEMBER FOR COCKTAIL SERVICE
THE DO'S AND DONT'S OF COCKTAIL SERVICE
Some valuable advice on what to do and what to avoid when it comes to COCKTAIL service in your bar.
Do position your COCKTAIL station in an area of high visibility. Customers love to watch the COCKTAIL being made for them.
Do use only good quality ingredients in your COCKTAILS. Sub standard spirits, liqueurs or juices will be tasted by your customers and you will loose repeat orders.
Do make up some dummy COCKTAILS for display purposes only. These can be easily made using food colouring or coloured syrups but remember to remove them before they become tired looking.
Do encourage guests to try a COCKTAIL as other guests will be inspired when they see how well they look.
Do choose the correct glass for the correct COCKTAIL and make sure it’s clean and not damaged.
Do seek COCKTAIL training for you and/or your staff.
Do encourage your bar staff to join the Bartenders Association and enter COCKTAIL competitions. It’s good for their learning and will raise the profile of your bar.
Do allow your bar staff to experiment and practise. This will enable them to become faster and more efficient when making COCKTAILS even when the bar is busy.
Don’t expect your COCKTAILS to be an overnight success. Like most things in life there is a little bit of trial and error to get things right.
Don’t over price your COCKTAILS – think of the long term profit.
Don’t make your first COCKTAIL menu too extensive or confusing. KIS – Keep it simple. Remember to include well known classic and popular COCKTAILS in your menu.
Don’t think that COCKTAILS are a passing fad. This was said about wine and food in bars and look how popular they have become.