STAFF TRAINING

 
 

LONDON MULE

- pimms no. 1, barrow’s intense ginger, lemon, celery bitters, cucumber ribbon, london essence ginger beer

R17

bartending Fundamentals

Shaking, stirring, pouring, and measuring. These fundamentals may seem easy to beginners and obvious to industry veterans. But these basic concepts can be utilized to create an infinite amount of outcomes. Understanding the theory behind these techniques will develop consistency within all members of your staff. Consistency will keep your guests coming back time and time again.

Alcohol Fundamentals

Liquor 101. Beer 101. Wine 101. Cocktails 101. Fermentation, distillation, and the multitude of spirits they create can seem daunting. Easily breaking down the journey of fermentable sugars to alcohol in a glass prepares your staff to lead your guests to make more informed decisions. Transform your servers and bartenders from mere order takers to the drivers of a personalized experience.

LOS GEMELOS: SANDIA Y REMOLACHA

- milagro blanco, dolin blanc, clarified watermelon, beet & aperol cube

William Grant & Sons Dinner

CINNAMON-HONEY JALAPEÑO MARGARITA

- espolón reposado, cinnamon-honey, jalapeño tincture, smoked cinnamon salt

El Vez New York

Hospitality fundamentals

Basic service is reactionary to guest requests. Hospitality is an acute anticipation of guests needs. Offering a recommendation is basic service. Learning how to assess a guest’s palate to provide something new and exciting is hospitality. Understanding these fundamental differences will open your team’s awareness to better provide your guests with more memorable experiences.