A drinking establishment looks a lot different from behind the bar that separates bartenders from the crowd of drinkers. Over at Alcademics, one long-time drinker gained some perspective on the art of slinging drinks during his first stint as a mixologist.
The most obvious realization is that we are not as charming or polite as we think we are when we are drinking -- and that the bartender is cognizant of this.
At the same time, being behind the stick can be like playing the video game Tapper -- thirsty patrons seem to materialize when you have your back turned, not to mention the crush that accompanies the start of cocktail hour at an event or wedding.
The post also raises some interesting questions about how much bartenders should handle with their fingers. They'll place the stirrer or straw in the drink, but what about when it comes to squeezing a lime or placing a garnish on the rim? Should bartenders use tongs or are their fingers OK?
If you're ready to step around the other side of the bar, the International School of Professional Bartending has classes starting tomorrow (and subsequent Tuesdays). The 40-hour class can be completed over a one or two-week period. There are two sessions for the professional bartending/mixology class, afternoons (1 to 5 p.m.) and evenings (6 to 10 p.m.).
And, as one of the commenters noted on Alcademics, remember "you are 50 percent better looking when you are behind a bar or on stage."
[Image via Flickr: invisible hour]
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