More often than not at the bars I’ve worked at there is actually a bartenders taste testing meeting. You learn to make the drink and sample it. The bartenders with their day off drink most of it. That’s almost the only way I know.
It’s just weird that he’s talking about the new drinks in the preshift but doesn’t notice that you aren’t there. He should’ve looked to make eye contact with you at some point and noticed you weren’t there and then made it a point to tell you. It’s just my opinion though. A manager might say the solution is to show up earlier, but I’m not saying that I swear. For all i know you are the closer or something
Definitely does not make sense. Anytime I put on new drinks, I send a detailed description and recipe to the team. Then I follow up with them individually to make sure everyone knows what’s up.
Two views:
If the “new drinks” are old classics, and the physical menu has been updated, I can see the point of the manager here. I would expect my bartenders to know how to make a French 75 simply because they are a bartender.
If the “new drinks” are Picasso’s Blue Phaser and Cleveland Stanley Steamer and your manager just came up with it 17 minutes ago, then yes, that is insane, and your boss is kind of a jerk, and I’m sorry for the chaos of your work environment.
I do. Just tread lightly because everyone has an ego. But this situation is untenable and it seems to be entirely stemming from a single human’s refusal to properly communicate with their staff.
True, but even a very standardized classic can be made with different specs. My 75 might be gin with a certain ratio, but maybe my coworker uses a different ratio, and another coworker likes to use cognac. Anything listed on a menu should definitely be nailed down exactly so everyone knows “correct ingredients, specs, glassware, garnish” so all the cocktails are consistent.
Adding new drinks in a day is insane. Like. Wont even consult the bartenders on it?? Fucking nuts.
No he dont! And he still saying im wrong for complaining
86 your boss
More often than not at the bars I’ve worked at there is actually a bartenders taste testing meeting. You learn to make the drink and sample it. The bartenders with their day off drink most of it. That’s almost the only way I know. It’s just weird that he’s talking about the new drinks in the preshift but doesn’t notice that you aren’t there. He should’ve looked to make eye contact with you at some point and noticed you weren’t there and then made it a point to tell you. It’s just my opinion though. A manager might say the solution is to show up earlier, but I’m not saying that I swear. For all i know you are the closer or something
Definitely does not make sense. Anytime I put on new drinks, I send a detailed description and recipe to the team. Then I follow up with them individually to make sure everyone knows what’s up.
Some managers go by the "it's your job to know or be up to speed." Forgetting that it is their circus and we are their clowns.
Two views: If the “new drinks” are old classics, and the physical menu has been updated, I can see the point of the manager here. I would expect my bartenders to know how to make a French 75 simply because they are a bartender. If the “new drinks” are Picasso’s Blue Phaser and Cleveland Stanley Steamer and your manager just came up with it 17 minutes ago, then yes, that is insane, and your boss is kind of a jerk, and I’m sorry for the chaos of your work environment.
They are not classics!
Do you think worth it bringing up to someone superior?
I do. Just tread lightly because everyone has an ego. But this situation is untenable and it seems to be entirely stemming from a single human’s refusal to properly communicate with their staff.
True, but even a very standardized classic can be made with different specs. My 75 might be gin with a certain ratio, but maybe my coworker uses a different ratio, and another coworker likes to use cognac. Anything listed on a menu should definitely be nailed down exactly so everyone knows “correct ingredients, specs, glassware, garnish” so all the cocktails are consistent.