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Tiki Central Forums Tiki Drinks and Food Pappy Takes a Bartending Course
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Pappy Takes a Bartending Course
Chip and Andy
Tiki Socialite

Joined: Jul 13, 2004
Posts: 2125
From: Corner table, Molokai Lounge, Mai-Kai.
Posted: 2006-10-02 03:19 am   Permalink

Quote:

On 2006-09-27 21:01, Tiki Pop wrote:
yo Pappy
I think you need to start up a tiki drink bartending course.....

Aloha




I agree! There are many of us here on TC that can teach 'Proper' bartending practices. We can band together and form a school of sorts, build a curiculum, set standards, and teach people how to properly make a drink and drink it!

Pappy, you take the North East, I'll take the South East, etc.....

It can be like the School of Rock, only we'll call it the School of On-the-Rocks!
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ikitnrev
Grand Member (first year)  

Joined: Jul 27, 2002
Posts: 1304
From: D.C. / Virginia
Posted: 2006-10-02 10:10 am   Permalink

Quote:

On 2006-09-28 09:54, Swanky wrote:
Have you ever in your life heard someone order a Rob Roy or a Old Fashioned?



The Brandy Old-fashioned is still a very popular drink in Wisconsin - one columnist even recently called it Wisconsin's unofficial state drink. The last time I visited my parents, several people at the table ordered the drink.

With the instructor being a bartender for 30 years, and the course being taught at a regional vocational school, you will definitely see the course contents geared towards serving the preferred drinks for the local 50-80 year old population. Treat the course as a historical lesson, and be proud of your local heritage!

Vern


 
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pappythesailor
Tiki Socialite

Joined: Jul 07, 2005
Posts: 1563
From: Mass.
Posted: 2006-10-02 2:59 pm   Permalink

Wow. The Ohana is pretty worked up.

I didn't take the course to show anyone up--I really wanted to learn stuff. Unfortunately, so far I haven't learned anything I can't learn in books. With any luck, The Beachbum's seminar will fill in all the holes in my learning. The only thing I have over most bartenders in the *commitment* to make a fine cocktail--not necessarily the ability. But I'm learning and I plan on making a Rob Roy just as soon as I make all the drinks in the Grog Log and Intoxica.


 
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velveteenlounge
Tiki Socialite

Joined: Feb 13, 2004
Posts: 324
From: Velveteen Lounge, NY
Posted: 2006-10-02 3:40 pm   Permalink

Quote:

On 2006-10-02 14:59, pappythesailor wrote:
But I'm learning and I plan on making a Rob Roy just as soon as I make all the drinks in the Grog Log and Intoxica.



One of my hubby's favorites, although we long ago learned the futility of ordering one (or a Ward 8, which is also good) at any bar other than our own, short of "21" or the Algonquin or Sardi's!


 
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pappythesailor
Tiki Socialite

Joined: Jul 07, 2005
Posts: 1563
From: Mass.
Posted: 2006-10-20 07:25 am   Permalink

WEEK 4:

Note: There was TIPS class last week. I could bring myself to go to that and pay for that. This week was school vacation (hooray!). Class again next Tuesday.

More ramblings about being a bartender.

We got our quizzes back on the first 20 drinks. I noticed that they were marked up but he didn't actually grade them. I guess I've been out of school awhile--is grading papers a 20th Century thing? Then we went over the same quiz making it the THIRD time he has made us sit there while he dictated the recipes for these twenty drinks.

Ramble, ramble. Fifteen-minute break. Ramble.

He dictated our last ten drinks and drink recipes to us:
Mimosa, Stinger, Midori Sour, Scarlett O'Hara, Margarita, Tequila Sunrise, Wine Cooler (red wine & ginger ale), Wine Spritzer, Snake Bite, Shirley/Roy Rogers.

Interesting things I learned:

If this thread is getting more boring week by week--WELCOME TO MY WORLD! Next week I hope to actually mix a drink or at least hold a glass or something.




 
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GatorRob
Tiki Socialite

Joined: Aug 20, 2004
Posts: 1770
From: 3 hrs 33 mins to paradise
Posted: 2006-10-20 10:24 am   Permalink

Quote:

On 2006-10-20 07:25, pappythesailor wrote:
Next week I hope to actually mix a drink or at least hold a glass or something.


I believe that's reserved for the grad-level courses.


 
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Mike the Headhunter
Tiki Socialite

Joined: May 24, 2004
Posts: 190
From: Wastelands of western NC
Posted: 2006-10-20 11:15 pm   Permalink

You should have found the abc school and took one of thier classes. I heard they only take 2 weeks and they tend to have job placement available. I went to the national bartending school in atlanta and it was fun. I figured it was a better solution then AA(fifth of crown every two days) it got me on course. I guess the allure of mixing drinks was the key and commitment(i had to drive 6 hours a day just to get there, and i got a ticket one day) always tend to make you rethink things. It was a two week course, i should have just went to asheville's abc class but the allure atlanta drove me and i figured i could get a travel grant(in the end the tribe did pay for it and i am happy person). the end. oh yeah they haven't let you try to use the equipment yet...wtf, also the teacher was very cool and he filled the bottles with colored water to simulate the real thing, otherwise the class would have cost around a grand. keep at it and stay in school, don't pay for the tips thing it's a trick get an ax.
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Chip and Andy
Tiki Socialite

Joined: Jul 13, 2004
Posts: 2125
From: Corner table, Molokai Lounge, Mai-Kai.
Posted: 2006-10-21 06:48 am   Permalink

Quote:

On 2006-10-20 07:25, pappythesailor wrote:
...is grading papers a 20th Century thing? ...



Grades are so "old-school" if you will pardon the pun.... You should be graded with levels like Top Shelf, Call, and Well..... Beermat for the failing grades.....


Quote:

...Stinger...



This is one of Andy's favorite 'Classic' cockails. Don't let them go for the green Creme de'menthe, it makes the drink look worse than a Mai-Tai with Blue Curacao!


Quote:

....Margarita.....



This is it! The moment we have been waiting for! When they turn on the slushy machine and start adding Rosie's Lime...... That is the signal! Rise Up! Take No Prisoners! Arm every rebel with a Boston Shaker! Smash the Slushy Machines!

RISE UP! We are Mixologists! We will show the world what a cocktail really is!


<Nurse> Calm down, its time for your meds. You can't get your self worked up like this.....<nurse>
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pappythesailor
Tiki Socialite

Joined: Jul 07, 2005
Posts: 1563
From: Mass.
Posted: 2006-10-24 6:56 pm   Permalink

WEEK 5: (ugh.)

D'jever sit through one of those "artsy" movies? (Like 'Big Night' or "The Station Agent'.) All the critics like it so you sit and sit and you're not having a good time. And you keep thinking that something amazing will happen before it ends to make it all worthwhile? Then it just ends. And you want your two hours (and maybe your four bucks) back. I kept fantasizing about just walking out of class tonight. Why don't I?

First hour: Quiz on our fifty drinks. Then, you guessed it, he went over the whole test again making in the 2nd, 3rd and 4th time he's dictated the 20, 20 and 10 drinks to us while we sat there like numb dummies.

Somebody complained about the class. (It was like I was channeling through her except she wouldn't stab him with a pen.) I learned somebody else quit after week two. ("Quitter!") There was a half hour of questions, each of which broke down into U.B.R. (Unfocused Bartender Ramblings).

After the break, he brought in a box and showed us a highball, rocks, cocktail and a shaker. Then he passed a bottle of bitters around so we could smell it. Then he made us an invisible Old Fashioned (ingredients: glass, bar spoon). Then he gave us the same exact glass lecture from Week 2 (most everything goes in a highball glass
and there's no such thing as a sour glass--that whole mess).

He fielded some questions. More U.B.R. Then we went over what glass went with all fifty drinks. No, we never stood up or touched any bar equipment but some actually made it into class today. I've got a really good feeling about week 6!



 
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pappythesailor
Tiki Socialite

Joined: Jul 07, 2005
Posts: 1563
From: Mass.
Posted: 2006-10-24 7:00 pm   Permalink

To Mike The Headhunter:
I don't think I would have signed up for any class further from home than this one. I'm glad you liked yours and that it worked out for you. P.S. Asheville, NC is one of my favorite places on earth. Beautiful country.

To Chip and Andy:
I look forward to making a Stinger. A Rum Stinger is a real drink too. I'll try 'em both. I don't think I have the will to lead a revolt after three hours of U.B.R....
Stay cool!


 
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Chip and Andy
Tiki Socialite

Joined: Jul 13, 2004
Posts: 2125
From: Corner table, Molokai Lounge, Mai-Kai.
Posted: 2006-10-25 10:33 am   Permalink

Quote:

On 2006-10-24 19:00, pappythesailor wrote:
... I don't think I have the will to lead a revolt after three hours of U.B.R....



Well.... OK.

I do like your pen idea. It may not be as much fun as a full-on revolt, but still very effective. Bonus points will be awarded if you stab him with a garnish skewer with two cherries.

<<For those of you playing along at home, today's Daily Double will be if he stabs the teacher with a garnish skewer AND takes pictures to share with everyone.>>


 
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pappythesailor
Tiki Socialite

Joined: Jul 07, 2005
Posts: 1563
From: Mass.
Posted: 2006-11-02 12:54 pm   Permalink

In this edition of bar tending for dummies, an exclusive. I reveal why mixed drinks suck at nearly every bar in America.

WEEK 6: This week started out like every week; a test followed by a review of our drinks (or as I like to call them: the F*&^@#~ Fifty). We got the welcome news that next class would be the LAST written test on these drinks. So I finally asked a question in this class, namely: "Aren't we going to learn amounts of ingredients?" You see, all we've learned is ingredients, glasses and garnish. I was flabbergasted to realize that we were NEVER going to learn amounts (you know: 1/2 ounce of this, 3/4 ounce of that) for these drinks.

Now here's where it gets weird: The professor didn't really understand my question. He said that the amounts of alcohol we'd put in each drink would vary and our future employers would let us know how much of anything to put in. But I asked again, What about drinks that had more than one liquor? What about drinks that had more than one mixer? Then my neighbor (a lad of about 21) turns to me like I'm the slow kid and tells me how these recipes vary from place to place and book to book. And some of the ladies in class turn and give me kind looks like I'm about to be held back. And I say again (now feeling like I'm in the Twilight Zone) "But these drinks have recipes! You wouldn't make cookies like this--why would you make drinks like this?!" Blank stares.

And I start thinking: Maybe I really DON'T get it.

So the class goes on and and it's time to actually watch prof. make simulated drinks with water and ice. He starts to show us how if you fill a ten ounce highball glass with ice, you're left with about 5 ounces of room for liquid. And proceeds to show us an impressive display of accurate free pouring proving to me how he could get exactly three ounces of liquid in the glass. He proves this by explaining how he could strain it into a 3-ounce up glass and fill it to the rim. Then teacher turns to me and asks me if I get it now? (get it? Get what?

And THEN I get it. Unfortunately, I get it all. And you guys & gals who've worked in bars before already know this.

It's not about following a recipe; IT'S ABOUT FILLING THE GLASS! It's about inventory control! It's about knowing exactly how much liquor you served somebody because you put the same amount of liquor in every drink! Oh, man--That's why distilled liquors are ALL slowly going to 80 proof.

I haven't learned much in the last six weeks but I think I have heard (too) many scary truths. So, in no particular order, here's why mixed drinks suck at almost every bar:

1) Bartender may only has 3 sizes of glass and he's been told to fill the glass.
a) There is no concept of small, medium or large drinks.
2) Bartender begins ANY mixed drink by filling a highball glass with ice.
3) Bartender may be crummy.
a) he has taken my class and believes ingredients matter (or not) but proportions DON'T(!)
b) he is no good at free pouring
4) The bar may have set a limit on how much liquor goes into each drink.
a) there is no concept of strong, medium or weak drinks
b) you are in a county that FORBIDS pouring alcohol and you are given a two ounce nip to add to your mixed drink --not matter what the drink
c) The measured pourer/liquor gun is not working/is not calibrated right.
5) Lemon juice and lime juice are not found in most bars; sour mix is used instead of both.
6) Bars will fill the bottles of their bottom-shelf liquors with even crummier liquor as long as they can get away with it.
7) Not all bars are going to have ingredients most of us take for granted (ie. bitters, orgeat syrup, dark rum, various liqueurs) and will substitute whatever they have on hand without mentioning it.
(This is actually my own theory) People have grown up and never been served a nice, well-balanced drink and don't know any better so why should the bartender worry?

Anyway, six weeks in, two to go and no, we haven't made a drink in this class yet....


 
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Swanky
Tiki Socialite

Joined: Apr 03, 2002
Posts: 4965
From: Hapa Haole Hideaway, TN
Posted: 2006-11-02 1:14 pm   Permalink

I'm getting even less tolerant. Last night I had a gin and tonic that was A) not filled to the top B) had no lime and C) was not set in front of me on a napkin. Is that too much to ask? And then, A) the waitress set it in front of me and dashed off so fast I could not even tell her, so I went to the bar myself where, B) there was no one for about 5 minutes and then he shows up and I ask for a lime and C) he puts an 1/8 of an inch sliver of lime on the rim. I politely asked for more.

How do people operate this way? I know I was at a college area restaurant, but, c'mon!

Pappy, your class sounds a lot like my driving school class. You have to pay for it and attend to get some beaurocratic piece of paper at the end and line someone's pockets, but the class is no more than a chance for some schloob to prattle on. If this was required to be a bartender, I would hope they covered a lot of things like "never use a glass in the ice bin" and other health and safety issues, on top of legalities like determining when to cut someone off, as well as basic drink making...

If it was a bartending class for fun, I just have no clue what's going on.
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Mike the Headhunter
Tiki Socialite

Joined: May 24, 2004
Posts: 190
From: Wastelands of western NC
Posted: 2006-11-06 11:02 pm   Permalink

Damn this. I am opening a bar and forcing well made drinks on the wastelands for at least six month(which will be about all the time a non-fl tiki bar may last). Because this latest class report was without a doubt the most depressing thing i have read in a long time. It's on! My war has been declared and nc abc will get me some lemon hart and rhum st. james, or the ability for them to order the stuff which they can't do now! BLOOD WARS, BUDDY...BLOOD WARS...

The QB cooler is relaxing itself in my liver now, so to enhance the educational aspect of this thread, i found this when looking for info on st james rhum. It's cute and kind of depressing because i can't get most of these rums in nc.

http://www.foodreference.com/html/artrum.html
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I have never met a drink I didn't like, unless it was that time I met beer...



[ This Message was edited by: Mike the Headhunter 2006-11-06 23:27 ]


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GatorRob
Tiki Socialite

Joined: Aug 20, 2004
Posts: 1770
From: 3 hrs 33 mins to paradise
Posted: 2006-11-07 11:16 am   Permalink

This thread reminds me why I rarely order cocktails in restaurants and bars anymore. Same reason why I rarely go to a movie theater to see a movie. More often than not, I can do far better at home.

 
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