3. Aisha Sharpe
* 15 + years of Experience behind Bars
* Co-Owner of Contemporary Cocktails Inc
* Bartender
* Consultant
* Trainer
* Thinker
* Trend setter
* Magician
aisha@contemporarycocktailsinc.com
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Monday, March 14, 2011
4. Dushan Zaric
* 18 + years of Experience behind Bars
* Co-Owner of Employees Only and Macao Trading Co
NYC
* Principal Bartender
* Consultant
* Author
* Trainer
* Thinker
* Trend setter
* Magician
dushanzaric@gmail.com
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Monday, March 14, 2011
5. “Service is the technical delivery of a product.
Hospitality is how the delivery of that product
makes its recipient feel. Service is a monologue-we
decide how we want to do things and set our own
standards for service. Hospitality, on the other
hand is a dialogue. To be on a guest’s side requires
listening to that person with every sense, and
following up with a thoughtful, gracious,
appropriate response. It takes both great service
and great hospitality to rise to the top.”
Danny Meyer – Setting the Table
5
Monday, March 14, 2011
6. Who is the Bartender?
What are his/her aims?
What is the Bartender really selling?
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Monday, March 14, 2011
7. The Bartender
MIXOLOGIST
CONFIDENCE
SAGE ROCK STAR
7
A Balanced union of three equally developed parts
Monday, March 14, 2011
8. The Mixologist
“Walking drink encyclopedia”
Monday, March 14, 2011
9. The Rock Star
“ Paaaartieeee!”
Monday, March 14, 2011
10. The Sage
“Pay attention to the intention!”
Monday, March 14, 2011
11. The Bartender
STABILITY
CONTENTMENT
CLARITY INTENSITY
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7
A Balanced union of three equally developed parts
Monday, March 14, 2011
12. Contentment:
–noun
1. the state of being contented; satisfaction; ease of mind.
2. Archaic . the act of making contentedly satisfied.
— adj
1. mentally or emotionally satisfied with things as they are
2. assenting to or willing to accept circumstances, a proposed
course of action, etc
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Monday, March 14, 2011
13. “It all depends on how we
look at things, and not how
they are in themselves” –
Carl Gustav Jung
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Monday, March 14, 2011
14. Every impression we
receive is affecting us
subjectively!
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Monday, March 14, 2011
18. Remember - You never know
who is sitting in front of
you...
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Monday, March 14, 2011
19. 3 Main Objectives for every Bartender
FILL ME!!!
First Second
Monday, March 14, 2011
20. Third and MOST Important!
Customers leave HAPPY
Monday, March 14, 2011
21. “Your most important job as a bartender
is to think about how you can make a
cocktail that the guest will think is
great. Never forget this. This is
fundamental if you want to master the
way of the cocktail”. - Master Kazuo
Uyeda, Cocktail Techniques
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Monday, March 14, 2011
22. Step 1:
Realizing the importance of proper Service attitude
Monday, March 14, 2011
23. Step 1:
Realizing the importance of proper Service attitude
Monday, March 14, 2011
24. Step 2:
Visualizing oneself as the perfect professional and example to
others
Monday, March 14, 2011
25. Step 2:
Visualizing oneself as the perfect professional and example to
others
Monday, March 14, 2011
26. Step 3:
Building the Working Character: Becoming the Vision
Re-Identify !
Monday, March 14, 2011
27. Let’s do an exercise...
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Monday, March 14, 2011
28. Remember and describe a night within the last 6 months when you were in the “zone”, in
a state of mindful bartending.
1) What were your thoughts of?
2) How did you feel emotionally and what sensations were present?
3) How did you feel physically and how did your body move throughout the night?
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Monday, March 14, 2011
30. Me as I think I am Me as I really am
I I I I I I I I I I
I I I I I I I I I I
I I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I I I I I I I I I I
I I I I I I I I I I
Monday, March 14, 2011
50. … and our Energy or “Force” flows easy,
Providing nourishment.
Our Attention is therefore free, not constricted and easily directed.
Monday, March 14, 2011
51. … In the Morning, I start my day…
… the News suck…I get “involved”,
“identified”, “excited”, . . .
Monday, March 14, 2011
54. … Then a phone call from
work …
“ the other Bartender is sick.
Can you work a double today?”
Monday, March 14, 2011
55. … sure, I say yes. But inside I am not
happy…What about my plans? Did he
HAVE to get sick today??? Poor me…
Blah, Blah, Blah…
Monday, March 14, 2011
76. … In the Morning, I start my day…
…I enjoy my coffee and juice. I focus on the positive. I don’t let
my self get captured. The News is always the same…it is always
bad…that is what they are selling.
Monday, March 14, 2011
78. … Then a phone call
from work …
“ the other Bartender is
sick. Can you work a
double today?”
Monday, March 14, 2011
79. Sure. I’ll be there. “Oh Well…Poor Steve with a flu. Too
bad I need to cancel my plans for the night. But Steve is
in trouble and he needs me to help him out”.
Monday, March 14, 2011
81. Traffic is jammed…
The President is in town. It seems that I’ll be late for
work, there isn’t much I can do about it…I better call
and let them know.
Monday, March 14, 2011
96. Let’s do an
experiment
…
Monday, March 14, 2011
97. Negroni
1 1/4 ounces (37 ml) Plymouth Gin
1 1/4 ounces (37 ml) Campari
1 1/4 ounces (37 ml) Sweet (Italian)
vermouth
1 orange twist, for garnish
Directions
Pour all ingredients into a mixing glass.
Add large cold ice and stir for 40
revolutions. Strain into a chilled cocktail
glass. Garnish with orange twist.
Monday, March 14, 2011
98. How and Why is
this happening?
Monday, March 14, 2011
111. “Hate” Thoughts of
murder
Monday, March 14, 2011
112. “Of course it matters in
what kind of mood I am
when I enter the
distillery”. – Miles
Karakasevic, 12 th
generation Master Distiller,
Domaine Charbay
Monday, March 14, 2011