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Thursday, August 29, 2013. History of the mint Julep. Tuesday, March 27, 2012. STEP BY STEP GUIDE TO GIVING THE BEST POSSIBLE SERVICE. STEP BY STEP GUIDE TO GIVING THE BEST POSSIBLE SERVICE. If you are very busy, it is a good idea to hand customers a cocktail menu as this will keep them occupied while they wait. You should also offer customers a food menu (if available) indicate any daily specials and let them know if any items are unavailable. 2 THE DRINKS ORDER. 3 MAKING THE DRINK. Smell - before the c...

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Thursday, August 29, 2013. History of the mint Julep. Tuesday, March 27, 2012. STEP BY STEP GUIDE TO GIVING THE BEST POSSIBLE SERVICE. STEP BY STEP GUIDE TO GIVING THE BEST POSSIBLE SERVICE. If you are very busy, it is a good idea to hand customers a cocktail menu as this will keep them occupied while they wait. You should also offer customers a food menu (if available) indicate any daily specials and let them know if any items are unavailable. 2 THE DRINKS ORDER. 3 MAKING THE DRINK. Smell - before the c...

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Tastemaker | tastemasters23.blogspot.com Reviews

https://tastemasters23.blogspot.com

Thursday, August 29, 2013. History of the mint Julep. Tuesday, March 27, 2012. STEP BY STEP GUIDE TO GIVING THE BEST POSSIBLE SERVICE. STEP BY STEP GUIDE TO GIVING THE BEST POSSIBLE SERVICE. If you are very busy, it is a good idea to hand customers a cocktail menu as this will keep them occupied while they wait. You should also offer customers a food menu (if available) indicate any daily specials and let them know if any items are unavailable. 2 THE DRINKS ORDER. 3 MAKING THE DRINK. Smell - before the c...

INTERNAL PAGES

tastemasters23.blogspot.com

1

Tastemaker: July 2009

http://tastemasters23.blogspot.com/2009_07_01_archive.html

Wednesday, July 15, 2009. The need for speed. Two of the most frequently asked questions that I am asked as a bar trainer is What makes a good bartender? And how can I become a better bartender? Suggestions for the first have included personality, confidence and sense of humour - all well and good but I can't see managers holding a personality training session can you? THE NEED FOR SPEED. 3 The Set-up. Everything in the bar has its place and it should always be there. The secret to devastating sp...4 Cle...

2

Tastemaker

http://tastemasters23.blogspot.com/2013/08/blog-post.html

Thursday, August 29, 2013. Subscribe to: Post Comments (Atom). History of the mint Julep. View my complete profile.

3

Tastemaker: CUSTOMER SERVICE PROCEDURES

http://tastemasters23.blogspot.com/2012/03/customer-service-procedures.html

Tuesday, March 27, 2012. By following these rules will you ensure the highest level of service? 1 A drink should always be served on a napkin if the guest is sitting at the bar. 2 Always place the drink in front of the guest, if possible. 3 If napkins become wet or dirty replace with a fresh one. 4 Try to serve customers in the order they arrive at the bar. 5 Always serve soda straws with Highballs and all blended drinks. 6 If rocks, highballs or collins are served without ice, then no straws are used.

4

Tastemaker: June 2009

http://tastemasters23.blogspot.com/2009_06_01_archive.html

Thursday, June 25, 2009. STEP BY STEP GGUIDE TO GIVING THE BEST POSSIBLE SERVICE. If you are very busy, it is a good idea to hand customers a cocktail menu as this will keep them occupied while they wait. You should also offer customers a food menu (if available) indicate any daily specials and let them know if any items are unavailable. 2 THE DRINKS ORDER. Try to take the whole order in one go, e.g. it is quicker to make two Strawberry Daiquiris at the same time than to make them separately. Before the ...

5

Tastemaker: The need for speed

http://tastemasters23.blogspot.com/2009/07/need-for-speed.html

Wednesday, July 15, 2009. The need for speed. Two of the most frequently asked questions that I am asked as a bar trainer is What makes a good bartender? And how can I become a better bartender? Suggestions for the first have included personality, confidence and sense of humour - all well and good but I can't see managers holding a personality training session can you? THE NEED FOR SPEED. 3 The Set-up. Everything in the bar has its place and it should always be there. The secret to devastating sp...4 Cle...

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Tastemaker

Thursday, August 29, 2013. History of the mint Julep. Tuesday, March 27, 2012. STEP BY STEP GUIDE TO GIVING THE BEST POSSIBLE SERVICE. STEP BY STEP GUIDE TO GIVING THE BEST POSSIBLE SERVICE. If you are very busy, it is a good idea to hand customers a cocktail menu as this will keep them occupied while they wait. You should also offer customers a food menu (if available) indicate any daily specials and let them know if any items are unavailable. 2 THE DRINKS ORDER. 3 MAKING THE DRINK. Smell - before the c...

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