Bartenders tasting their creations-ok or not ok!


HospiBuz Desk

“When the sauce is alcohol.”

Bartenders are pretty much like magicians.The raw material, in their case, has to be used with a lot of precaution and precision.Just like chefs, bartenders intensely focus on taste, flavour and consistency of their blissful creations. Whether bartenders should taste their every creation is always dubious and debatable.

Some bartenders prefer to follow the culture of ‘straw testing’.However,keeping in consideration the sustainability and question of improvement, some are not in favour of the same.In the hotel industry, bars and pubs have a lot of customer base. The crowd on weekends or a boring Monday night doesn’t matter when the drinks have to be served exactly perfect every time. Serving crappy drinks is in favour of no one. Neither the consumer would be happy nor the creator. Tasting provides the most reliable information to understand the situation of what would be going to its consumer. With tasting, the bartender fetches an array of variables that help him to carve a niche in his profession.

Bartenders are allowed some quicks sips of their drinks before serving. The drinks should taste the same, no matter how many times they are made in a specific duration. Tasting the drinks assures the maker about the balance of syrup, lemon, vodka and other ingredients.

The cocktail recipes are at times quite complex and complicated and therefore it is always safe to taste the drink before serving.

Any respectable chef tastes his dish before serving it to the customer. The same culture is applied for the bartenders.Tasting the drink adversely helps to memorize the taste.So next time if the same drink has to be made, the smart bartender knows what changes to be done. When tasted, the quality control measure is upright giving a great amount of satisfaction to the bartender.

Every coin has two aspects. Tasting the drinks, at times proves beneficial to the bartenders and to the customers as well.

However, tasting comes with great flaws as well. The bartenders, when consuming alcohol, can make things ugly.The restaurant business is highly competitive and even minute distractions can blow the business. For hotels, the liquor license is a major key for profits and any of its misuses can cost a fortune to the business.

Safety concerns-it is a major fall back for bartenders. The crockery used to serve these exotic drinks is expensive and high maintenance. Glass breaking, bottles flying, fires on the table, a lot is going on behind the bar. And on the top of it, if the bartender is not sober, the chances of mishappenings would increase to a great extent.

Consumption of alcohol during employment hours is a pure breach of hospitality, service, and professionalism. Guests expect and pay for fine service and positive experience to any bar, pub or restaurant. The staff represents the restaurant, the business, and when the staff is not sober, the representation might not turn out to be a positive one.

In the end, in order to provide flawless services to the guests, great products have to be provided to them. Now how the bartender does it and how appropriate his choice of action is,is entirely up to his discretion.