Читать книгу Bartending - Adam Freeth - Страница 22

Always try to prepare the drink in front of the customer. Whether it’s pouring a beer or making a Manhattan, every drink should be served efficiently and to the highest possible standards, taking into consideration factors such as temperature, presentation, glassware, garnish and much more besides. Try to make the drinks in a rational way by building an order gradually; larger orders can be broken down into twos, threes or fours. Also break down orders that require different methods. For instance, in the following round of drinks, you would deal with them by order of complexity, starting with the easiest first:

2 bottled beers › open the bottled beers

1 glass of wine › pour the wine

2 Vodka and Cranberry and

1 Cosmopolitan › make these three

drinks together