or A slight detour about service style
This was harder than I thought it'd be. Not that I never had thoughts of, "Wow, it must be a really hard job to stand behind a bar several hours a night and serve people," but I was beginning to FEEL that I would pretty much suck at being a bartender.
I don't think I'd been behind the bar even close to an hour, and I was already tired. I wish I was joking, but my arms were tired from practicing with the jigger and the bottle of water. And I don't mean the bottle was heavier than I thought it would be, I mean actual muscle fatigue from tilting to pour. Like I'd been doing curls at the gym or something. Also, my lower back was starting to stiffen up just from standing behind the bar and trying to work on it.
"Are you kidding me," I asked myself. "Are you tired from just PRACTICE?"
First off, let me remind you there was no one there. I wasn't serving anybody, yet somehow I was pretty flustered and nervous. I'd hesitantly reach for a jigger and shakily pick up a bottle and pour. Eben was going back and forth getting the place ready for an event, but when he saw me nervously pouring he came over to tell me that I needed to pour with more confidence. I was grasping the body of the bottle like it was going to turn and bite me, My lack of confidence was definitely affecting my pour. The slow tilt of the bottle was making the speed pour top gurgle and sputter water out in a very undignified way. Eben would grab the bottle about the neck and confidently tipped it forward, and water poured out in a smooth, unending stream.
While we're on the topic of bottle handling, a slight detour. So while I was being taught the basics of pouring and stirring, Eben also took time to talk to me about the style of service he learned about in Japan. It was all kinds of neat to hear him talk about this because I could appreciate the adherence to rules in service, and it meshed well with what I was being told about present a professional front.
First off, right hand is for pouring, but your left side is where you shake. So Eben explained when you reach for a bottle, you'd always grab it from behind you with your right hand from your right side. If the particular bottle you wanted is behind you or to the left, you stepped over so that you could grab the bottle with your right hand.
While this may seem like an oddly unnecessary bit of flourish, I thought about it for a bit and here's what I came up with. To pull this off it meant that you had more than a passing familiarity with the bar's stock and where everything was. And you weren't turning around all the time, so your back wouldn't be to the patrons. It made for less of a messy and hectic look to your bar service. Probably not doable for everyone everywhere, take out of it what you will.
Also, a bottle's label always faced out to the customer. As you picked it up off the shelf, carried it, poured it, the front label faced out. There was even a way of cracking a bottle open to achieve this. Eben showed me how you'd pull the bottle in (still in your right hand as how you picked it up from behind you) close against your body. When you twisted it the top open with your left hand, the bottle would stay put in your hand in the correct position.
You could also set the bottle down on the bar for the customer to look at (again label facing out), if it wasn't too busy or if you work at the type of place where you can leave out a bottle of liquor without worry. Eben said that as a bartender you often get patrons who want more info about what they're drinking. By giving them the bottle, it might answer any of the initial obvious questions they have about ingredients or flavors, and gives them a chance to educate themselves and figure out what they like. An added bonus is other patrons seeing the bottle might get curious about what the other person is drinking and can ask for what that guy is having with that stuff in it.
Showing posts with label learning. Show all posts
Showing posts with label learning. Show all posts
Monday, October 13, 2008
Sunday, October 12, 2008
Tuesdays with Eben pt. 2
or First Tuesday: Jiggering and Stirring
Before we go on, I totally forgot to mention in my previous post another one of Eben Freeman's tenets of bartending, which is: Don't be afraid to push the envelope a little. Of course this makes sense coming from Eben. Crazy cocktails aside however, basics were still basics. And when we got down to brass tacks, he wasn't kidding about teaching me those basics.
So how do you start off making cocktails? By pouring in the ingredients. Eben found an empty creme de violette bottle and filled it with water. Slapping a speed pour top on it, he was ready. Eben showed me how to hold a jigger between your index finger and middle finger (fig. 2). It was all about being more ergonomic and the economy of movement. By holding the jigger that way, rather than instinctively picking it up in your thumb and index finger (fit. 1), when it came to pouring the contents out, it was a flick of the wrist forward (fig. 2), rather than turning in your entire forearm (fig. 1).
"This will feel a unnatural at first, but once you get used to it you'll realize how much more ergonomic it is," Eben said as he showed me the difference between the two movements.
As you measure out things with your jigger, Eben told me to hold my hand on level with the lip of your mixing glass. To steady yourself, I could back my little finger against the glass. The reason for this is, that while this means holding the jigger further away from your body, it made for a quicker and more graceful pour into the glass rather than measuring and then carrying the jigger over, wobbly meniscus and all, to your mixing glass.
Eben explained that once you get used to this, it becomes part of filling the gap that he mentioned earlier. The better you get, you start to get into the mindset of planning ahead. Rather than using one and tossing it in the sink, you can think about what measurements are needed for what drinks so that you can reuse a jigger. You can also think about what to put in or measure first (if not dictated by the recipe) to best utilize the jigger and not create waste by understanding, which ingredients are viscous and what's not.
"Now you'll see some people who do this," Eben said pouring into a jigger, but not exactly filling it to the top. Instead, he stopped short and poured the contents of the jigger into the glass as his right hand continued the pour.
He said that while some think that the continued "finishing" pour makes up for the missing amount, it wasn't proper jiggering and he was uncomfortable with that. He illustrated this by doing the pour again in a 2 oz. jigger. Stopping again just short of the lip as before, he then poured the water into a 1 1/2 oz. jigger. It was a little under a perfect fit.
Holding the jigger up for me to see he said, "You're losing almost a little over a half an ounce there."
Now that we learned how to measure our liquids, it was time to learn how to stir it.
"Do you have chopsticks at home?" Eben asked as he looked around the bar.
I nodded, slightly puzzled, but nonetheless chirped, "I like using them to beat eggs. They work great for scrambling them too."
Finding a box of cobbler straws he pulled two out and handed me one, "In Japan they practice this using chopsticks."
He held the straw in his thumb and index finger, then tucked the rest of the straw between his middle and ring finger; the middle finger went in front and his ring finger behind (fig. 1). Then he held the straw in the middle of an empty mixing glass and moved the straw back and forth hitting front and back of the glass with a lilting "ting."
"Push it back with your middle finger and forward with your ring finger," Eben said.
My eyes glued on his right hand, I painstakingly and clumsily copied what he was doing.
"They're going to want to move in the same direction at first," he said, as he corrected me several times.
The reason for this exercise was to get my fingers used to the stirring technique that would keep the back of a bar spoon glued to the sides of a mixing glass to create a silent vortex to chill a cocktail. Stirring was supposed to be smooth, different from shaking.
"The reason you shake a cocktail is to put air in it. It changes the molecules," Eben said, but stirring it doesn't incorporate air into the cocktail and provides a different mouth feel on the tongue, which is why proper stirring is about smoothly mixing your ingredients and chilling it with as little agitation as possible.
I nodded as I continued to "ting, ting, ting" the glass with my straw.
Eben showed me the stirring motion with his straw and I tried to do the same. He quickly pointed out how even though I was moving the straw round and round in the glass, he could tell the straw wasn't always touching the glass. Where there were gaps, the glass would lightly "ting" in whenever the straw would lose and regain contact.
Once your fingers get limber enough from the straw/chopstick exercise, you are able to push the bar spoon forwards and backwards in an unbroken circular motion along the edge of the mixing glass. Silently moving the ice, and not in a willy-nilly ice clinking and clanking everywhere kind of way and definitely not stabbing at your glass with the idea that all that frantic movement and chipping of ice will get your drink colder. Though, Eben added, I would eventually have to learn how to move my spoon up and down to make sure all of the liquid was getting equal contact with the ice.
He filled both of our glasses with ice and water and showed me how the stir looked. I was handed a bar spoon and tried my best to stir. I was getting the basic idea of the motion, but my stirring was a jerky swoosh around one side of the glass as I noisily pushed the ice around and after a bit of a stall and stammer as I tried to get my rebelling fingers to listen to my brain, another swoosh around the other.
While mixing glasses tend to be sturdy enough that you don't need to hold them, if you ever find yourself having to steady your glass, Eben warned that I shouldn't grasp the glass like I would if I was to take a drink from it. The warmth from my hand would transfer to the glass and drink. The way to do do it, was to instead gently hold the base with your thumb and index finger.
Eben said the straw/chopstick exercises would help me to stir in a less awkward manner. Of course I wanted to jump ahead and just start stirring away with the ice in the glass, but Eben said that I needed to practice this first exercise before I could get to the point of stirring with a bar spoon properly.
I was then left to my own devices behind the bar to practice pouring and get my fingers to obey. Eben said he'd come check on me and then we could start with shaking. He didn't want to throw everything at me at once.
First Tuesday to be continued...
Before we go on, I totally forgot to mention in my previous post another one of Eben Freeman's tenets of bartending, which is: Don't be afraid to push the envelope a little. Of course this makes sense coming from Eben. Crazy cocktails aside however, basics were still basics. And when we got down to brass tacks, he wasn't kidding about teaching me those basics.
So how do you start off making cocktails? By pouring in the ingredients. Eben found an empty creme de violette bottle and filled it with water. Slapping a speed pour top on it, he was ready. Eben showed me how to hold a jigger between your index finger and middle finger (fig. 2). It was all about being more ergonomic and the economy of movement. By holding the jigger that way, rather than instinctively picking it up in your thumb and index finger (fit. 1), when it came to pouring the contents out, it was a flick of the wrist forward (fig. 2), rather than turning in your entire forearm (fig. 1).
"This will feel a unnatural at first, but once you get used to it you'll realize how much more ergonomic it is," Eben said as he showed me the difference between the two movements.
As you measure out things with your jigger, Eben told me to hold my hand on level with the lip of your mixing glass. To steady yourself, I could back my little finger against the glass. The reason for this is, that while this means holding the jigger further away from your body, it made for a quicker and more graceful pour into the glass rather than measuring and then carrying the jigger over, wobbly meniscus and all, to your mixing glass.
Eben explained that once you get used to this, it becomes part of filling the gap that he mentioned earlier. The better you get, you start to get into the mindset of planning ahead. Rather than using one and tossing it in the sink, you can think about what measurements are needed for what drinks so that you can reuse a jigger. You can also think about what to put in or measure first (if not dictated by the recipe) to best utilize the jigger and not create waste by understanding, which ingredients are viscous and what's not.
"Now you'll see some people who do this," Eben said pouring into a jigger, but not exactly filling it to the top. Instead, he stopped short and poured the contents of the jigger into the glass as his right hand continued the pour.
He said that while some think that the continued "finishing" pour makes up for the missing amount, it wasn't proper jiggering and he was uncomfortable with that. He illustrated this by doing the pour again in a 2 oz. jigger. Stopping again just short of the lip as before, he then poured the water into a 1 1/2 oz. jigger. It was a little under a perfect fit.
Holding the jigger up for me to see he said, "You're losing almost a little over a half an ounce there."
Now that we learned how to measure our liquids, it was time to learn how to stir it.
"Do you have chopsticks at home?" Eben asked as he looked around the bar.
I nodded, slightly puzzled, but nonetheless chirped, "I like using them to beat eggs. They work great for scrambling them too."
Finding a box of cobbler straws he pulled two out and handed me one, "In Japan they practice this using chopsticks."
He held the straw in his thumb and index finger, then tucked the rest of the straw between his middle and ring finger; the middle finger went in front and his ring finger behind (fig. 1). Then he held the straw in the middle of an empty mixing glass and moved the straw back and forth hitting front and back of the glass with a lilting "ting."
"Push it back with your middle finger and forward with your ring finger," Eben said.
My eyes glued on his right hand, I painstakingly and clumsily copied what he was doing.
"They're going to want to move in the same direction at first," he said, as he corrected me several times.
The reason for this exercise was to get my fingers used to the stirring technique that would keep the back of a bar spoon glued to the sides of a mixing glass to create a silent vortex to chill a cocktail. Stirring was supposed to be smooth, different from shaking.
"The reason you shake a cocktail is to put air in it. It changes the molecules," Eben said, but stirring it doesn't incorporate air into the cocktail and provides a different mouth feel on the tongue, which is why proper stirring is about smoothly mixing your ingredients and chilling it with as little agitation as possible.
I nodded as I continued to "ting, ting, ting" the glass with my straw.
Eben showed me the stirring motion with his straw and I tried to do the same. He quickly pointed out how even though I was moving the straw round and round in the glass, he could tell the straw wasn't always touching the glass. Where there were gaps, the glass would lightly "ting" in whenever the straw would lose and regain contact.
Once your fingers get limber enough from the straw/chopstick exercise, you are able to push the bar spoon forwards and backwards in an unbroken circular motion along the edge of the mixing glass. Silently moving the ice, and not in a willy-nilly ice clinking and clanking everywhere kind of way and definitely not stabbing at your glass with the idea that all that frantic movement and chipping of ice will get your drink colder. Though, Eben added, I would eventually have to learn how to move my spoon up and down to make sure all of the liquid was getting equal contact with the ice.
He filled both of our glasses with ice and water and showed me how the stir looked. I was handed a bar spoon and tried my best to stir. I was getting the basic idea of the motion, but my stirring was a jerky swoosh around one side of the glass as I noisily pushed the ice around and after a bit of a stall and stammer as I tried to get my rebelling fingers to listen to my brain, another swoosh around the other.
While mixing glasses tend to be sturdy enough that you don't need to hold them, if you ever find yourself having to steady your glass, Eben warned that I shouldn't grasp the glass like I would if I was to take a drink from it. The warmth from my hand would transfer to the glass and drink. The way to do do it, was to instead gently hold the base with your thumb and index finger.
Eben said the straw/chopstick exercises would help me to stir in a less awkward manner. Of course I wanted to jump ahead and just start stirring away with the ice in the glass, but Eben said that I needed to practice this first exercise before I could get to the point of stirring with a bar spoon properly.
I was then left to my own devices behind the bar to practice pouring and get my fingers to obey. Eben said he'd come check on me and then we could start with shaking. He didn't want to throw everything at me at once.
First Tuesday to be continued...
Friday, October 10, 2008
Tuesdays with Eben pt. 1
or First Tuesday: Starting with the Basics
Prologue
Oct. 7
I was practically vibrating with a mix of anticipation and nervousness as I walked towards Tailor. I took a deep breath to calm my nerves before entering, but since I was a couple of minutes early I sat at an empty table and looked around. I realized that I never really sat in the dining area since I always headed down to the bar downstairs. I tried to busy myself to make the nerves go away. Why was I so nervous anyway? I guess I was just having a hard time wrapping my head around what an awesome opportunity I had here and I really didn't want to disappoint Eben Freeman since he was volunteering some of his time to have me hang around and be a general nuisance...oh, and he just walked in.
"Hey, the student is early," he said
There was an event scheduled for the evening so everyone was gearing up for that in the bar area. Once Eben took care of business relating to that, I followed him down to the the bar to see what I could learn today.
"First, I'm going to give you my tenets of bartending, then we're gonna do a little bit of skill and I'm going to let you practice on your own," he said.
Instantly in my head I saw myself dropping stuff, breaking things, and hurting myself in ingenious ways in the course of doing all that.
"That makes me nervous," I said.
"I figured you'll do better without me watching over your shoulder."
As I was soon to find out from Eben, a large part about being a bartender is being confident behind the bar, and I was going to have to practice, practice and practice until I got to a point where I was comfortable with everything behind a bar to project that image of confidence.
"OK, I'm going to explain to you some basic things about bartending," Eben said slipping behind the bar.
First off, learn about spirits. The stuff that's going to go in your cocktail. Eben said this was one of the things I could easily do on my own. Either read up on different spirits and brands, go out and try some, see what other bars have in stock.
Second, keep a clean workspace. This was very important. Eben said clean up after yourself and customers, not as often as possible, but ALL the time.
"Even if you have just one person who sat at that spot, as soon as they go, clear their glass, because someone might want to sit in that spot."
A clean workspace works both ways. For the bartender, it helps with organization and smooths out service flow. You wouldn't want to finish up shaking a drink only to realize that you don't have any clean strainers or glasses to pour the drink into.
For the customer, a clean bar space conveys the message that the person serving them is a consummate professional and more importantly, it's not gross.
"I can tell you of times when I order a drink from a bar without mint and I'll find mint in it," Eben warned.
I crinkled my nose up in disgust. And speaking of clean glassware, I was even given a brief lecture on how to keep the sinks. Cold water vs. hot? Eben prefers hot. In his opinion "Hot water just cleans things better."
He's used to working with hot water, so his hands have toughened up and he has to warn people that just begin working with him that the water in the sink is indeed very hot and they might scald themselves.
Do not mix the side of your sink for soaking with the side that you dump refuse into. This can lead to the "finding mint in a drink that doesn't list mint" scenario Eben mentioned above. More importantly, no drinks with egg whites in them (or just egg whites for whatever reason) into the soaking water.
"Egg whites are used to clarify things like stock and it will do the exact same thing here," Eben explained. "You'll end up with a layer of sludge at the bottom that has everything trapped in it."
Eben said he even will go as far as rinsing a glass out before letting it do its pre-clean soaking.
Third, learn your techniques. Again Eben stressed that this was something I could practice at home. All of this, knowing spirits, keeping a clean house and knowing your tools and technique, was all about providing a confident air of professionalism to your customers and making life easier for you. I nodded. It made sense. Customers are more willing to trust someone who looked like they had their stuff down, and fumbling around frantically behind the bar is not fun at all for anybody.
Eben said, "You're trying to get to a point where you can fill the gap," by which he meant pull of a seamless effortless service, even when it gets busy.
Even if you're making one, two, or five drinks, there's no pause between them, you weave in and out. You know what things go in a glass first, what drinks can sit longer without worrying about dilution so you can mix something else. If there is someone else on shift with you, you may ask another bartender to help you out.
"So say I'm making something like the Waylon," Eben said, referring to the smoked Coke and bourbon cocktail on his menu, "I like there to be a tall head with that."
Now that cocktail would be something you need to make last, but if you have something else that needs to be topped off or is something fizzy? Ask for back up. And that other bartender should be able to work in tandem with you along with his drinks. On top of that, you're also working as a team with your servers if you have any. If one server is still explaining drinks to one table, he or she won't be available to pick up the drink you're making to send to another table, so in that case, Eben said he might hold off on filling out an order for a bit.
I was already trying to digest all of the above when Eben put a whole different spin on that I'd never even thought of. Being a well-prepared bartender could quite possibly save your life. Well, OK, I'm kind of exaggerating, but I'm not being sarcastic. I really had never thought about it this way.
"I've been to places where the bartenders are doing shots with the customers and things like that. And that is not a bad vibe, but for my safety and the safety of the customers, I need to look like I know what I'm doing."
"A place like this is nice, because you have someone out front, or other places have bouncers," he said. "But I started working at places where it was just me behind the bar. That one guy just might have one shot too many and will flip over a table or something will happen, and you're on your own. You're not paid to handle something like that, what are you going to do?"
I nodded as I listened wide-eyed to this explanation. I forgot that sometimes the bartender can be your first and last line of defense in a room full of people drinking alcohol. Sure, if you're one of those places lucky enough to have a heavy working the door, you can call them in when things get all hairy, but for the most part, you're the guy that has to spot and deal with people who could be trouble. You have to have your wits about you to a) first of all notice if there's going to be a problem b) try to ameliorate the situation as much as possible before you call in help or until the cavalry arrives. The bartender is the mood maker of the place. Once again, in the end, it's all about good service.
"When customers see you are professional...they might be in a place that they don't know or are unfamiliar with, but then they can relax when they see that you are relaxed."
And if you look and act like someone who is an authority, it's easier to deter an unfortunate situation.
First Tuesday to be continued...
Prologue
Oct. 7
I was practically vibrating with a mix of anticipation and nervousness as I walked towards Tailor. I took a deep breath to calm my nerves before entering, but since I was a couple of minutes early I sat at an empty table and looked around. I realized that I never really sat in the dining area since I always headed down to the bar downstairs. I tried to busy myself to make the nerves go away. Why was I so nervous anyway? I guess I was just having a hard time wrapping my head around what an awesome opportunity I had here and I really didn't want to disappoint Eben Freeman since he was volunteering some of his time to have me hang around and be a general nuisance...oh, and he just walked in.
"Hey, the student is early," he said
There was an event scheduled for the evening so everyone was gearing up for that in the bar area. Once Eben took care of business relating to that, I followed him down to the the bar to see what I could learn today.
"First, I'm going to give you my tenets of bartending, then we're gonna do a little bit of skill and I'm going to let you practice on your own," he said.
Instantly in my head I saw myself dropping stuff, breaking things, and hurting myself in ingenious ways in the course of doing all that.
"That makes me nervous," I said.
"I figured you'll do better without me watching over your shoulder."
As I was soon to find out from Eben, a large part about being a bartender is being confident behind the bar, and I was going to have to practice, practice and practice until I got to a point where I was comfortable with everything behind a bar to project that image of confidence.
"OK, I'm going to explain to you some basic things about bartending," Eben said slipping behind the bar.
First off, learn about spirits. The stuff that's going to go in your cocktail. Eben said this was one of the things I could easily do on my own. Either read up on different spirits and brands, go out and try some, see what other bars have in stock.
Second, keep a clean workspace. This was very important. Eben said clean up after yourself and customers, not as often as possible, but ALL the time.
"Even if you have just one person who sat at that spot, as soon as they go, clear their glass, because someone might want to sit in that spot."
A clean workspace works both ways. For the bartender, it helps with organization and smooths out service flow. You wouldn't want to finish up shaking a drink only to realize that you don't have any clean strainers or glasses to pour the drink into.
For the customer, a clean bar space conveys the message that the person serving them is a consummate professional and more importantly, it's not gross.
"I can tell you of times when I order a drink from a bar without mint and I'll find mint in it," Eben warned.
I crinkled my nose up in disgust. And speaking of clean glassware, I was even given a brief lecture on how to keep the sinks. Cold water vs. hot? Eben prefers hot. In his opinion "Hot water just cleans things better."
He's used to working with hot water, so his hands have toughened up and he has to warn people that just begin working with him that the water in the sink is indeed very hot and they might scald themselves.
Do not mix the side of your sink for soaking with the side that you dump refuse into. This can lead to the "finding mint in a drink that doesn't list mint" scenario Eben mentioned above. More importantly, no drinks with egg whites in them (or just egg whites for whatever reason) into the soaking water.
"Egg whites are used to clarify things like stock and it will do the exact same thing here," Eben explained. "You'll end up with a layer of sludge at the bottom that has everything trapped in it."
Eben said he even will go as far as rinsing a glass out before letting it do its pre-clean soaking.
Third, learn your techniques. Again Eben stressed that this was something I could practice at home. All of this, knowing spirits, keeping a clean house and knowing your tools and technique, was all about providing a confident air of professionalism to your customers and making life easier for you. I nodded. It made sense. Customers are more willing to trust someone who looked like they had their stuff down, and fumbling around frantically behind the bar is not fun at all for anybody.
Eben said, "You're trying to get to a point where you can fill the gap," by which he meant pull of a seamless effortless service, even when it gets busy.
Even if you're making one, two, or five drinks, there's no pause between them, you weave in and out. You know what things go in a glass first, what drinks can sit longer without worrying about dilution so you can mix something else. If there is someone else on shift with you, you may ask another bartender to help you out.
"So say I'm making something like the Waylon," Eben said, referring to the smoked Coke and bourbon cocktail on his menu, "I like there to be a tall head with that."
Now that cocktail would be something you need to make last, but if you have something else that needs to be topped off or is something fizzy? Ask for back up. And that other bartender should be able to work in tandem with you along with his drinks. On top of that, you're also working as a team with your servers if you have any. If one server is still explaining drinks to one table, he or she won't be available to pick up the drink you're making to send to another table, so in that case, Eben said he might hold off on filling out an order for a bit.
I was already trying to digest all of the above when Eben put a whole different spin on that I'd never even thought of. Being a well-prepared bartender could quite possibly save your life. Well, OK, I'm kind of exaggerating, but I'm not being sarcastic. I really had never thought about it this way.
"I've been to places where the bartenders are doing shots with the customers and things like that. And that is not a bad vibe, but for my safety and the safety of the customers, I need to look like I know what I'm doing."
"A place like this is nice, because you have someone out front, or other places have bouncers," he said. "But I started working at places where it was just me behind the bar. That one guy just might have one shot too many and will flip over a table or something will happen, and you're on your own. You're not paid to handle something like that, what are you going to do?"
I nodded as I listened wide-eyed to this explanation. I forgot that sometimes the bartender can be your first and last line of defense in a room full of people drinking alcohol. Sure, if you're one of those places lucky enough to have a heavy working the door, you can call them in when things get all hairy, but for the most part, you're the guy that has to spot and deal with people who could be trouble. You have to have your wits about you to a) first of all notice if there's going to be a problem b) try to ameliorate the situation as much as possible before you call in help or until the cavalry arrives. The bartender is the mood maker of the place. Once again, in the end, it's all about good service.
"When customers see you are professional...they might be in a place that they don't know or are unfamiliar with, but then they can relax when they see that you are relaxed."
And if you look and act like someone who is an authority, it's easier to deter an unfortunate situation.
First Tuesday to be continued...
Wednesday, October 8, 2008
Tuesdays with Eben: Prologue
Part 1
Rewind to Tales of the Cocktail 2008. "Mr. Freeman, I have a proposition for you. Are you interested in free labor?" I cautiously put out to Eben Freeman as he was busy making cocktails for the cocktail hour hosted at the Hotel Monteleone.
Without stopping what he was doing, Eben looked up at me.
"I would like to learn about cocktails. I am willing to do any and all menial labor in order to do this," I continued and waited for what I thought was the inevitable.
For a while, I'd been on a mission to find out if I could trade in my time to learn a few things about being behind the bar. And not just theoretically, like ask a bunch of questions or read a bunch of books, but something more hands on. However, I knew this would be difficult in setting up. I was basically requesting to be a monkey wrench thrown into the machine of someone's well-oiled bar. I had little to offer besides my almost masochistic lack of qualm at being put to work, an almost annoying curiosity to see how things worked (a.k.a. "nosiness") and almost "to-the-point-of-naivete" ability of finding things infinitely cool once I knew how it worked. Besides that, I really didn't know much. I'm not saying I don't get things. I'd been reading and watching people like like a hawk, but I mean you could get me to talk your ear off on what different bartenders are doing with X, but put me behind a bar and tell me to make something and I probably would break down crying.
On the other hand, I didn't want my request to come off like I was saying just because I learned a little I can be a bartender or that once I had the skills down I'd be some kind of expert. I knew by asking around for this "favor" there'd a slight chance I'd offend some who might take it that I wanted to hop behind a bar for a little bit because it's fun. I wasn't even asking to work a shift. If I could just watch and do barback stuff, no pay, or I don't know, come in and clean toilets so I could get a little one-on-one, I'd even do that. I'd met with rejection a couple of times before, so at that point I was pretty much resigned to the fact that I was going to hear another "no."
A look of bemusement spread across Eben's face like I'd just told a really clever joke. I winced a little on the inside and braced myself.
"Let's talk when I'm back in New York," he said.
I stared blankly for a minute or two, then cried out, "Really??"
Eben nodded, "Yea."
I hopped from one foot to another clapping my hands in time to, "Real-ly? Real-ly? Real-ly??" (No, really, I did that.)
Eben laughed a little and said yes, I should talk to him. He'd be out on vacation once he got back, but after that we could work something out.
Now, fast forward to early September. On a visit to Tailor, I quickly finished up a cocktail to gird myself, I asked Eben if he remembered that I had mentioned how, you know, maybe I could, I don't know, do a little work in exchange for lessons or something...and by the way I would totally understand if he wanted to say...
"Yea," Eben said.
"...'yea?' As in, I can do this?"
"Yes."
I squealed and hopped back and forth from foot to foot as I again chanted, "Real-ly? Real-ly? Real-ly?"
Yes, really. So a couple of emails followed and it was decided that Tuesdays would work best. I was soon set to start the first session.
Rewind to Tales of the Cocktail 2008. "Mr. Freeman, I have a proposition for you. Are you interested in free labor?" I cautiously put out to Eben Freeman as he was busy making cocktails for the cocktail hour hosted at the Hotel Monteleone.
Without stopping what he was doing, Eben looked up at me.
"I would like to learn about cocktails. I am willing to do any and all menial labor in order to do this," I continued and waited for what I thought was the inevitable.
For a while, I'd been on a mission to find out if I could trade in my time to learn a few things about being behind the bar. And not just theoretically, like ask a bunch of questions or read a bunch of books, but something more hands on. However, I knew this would be difficult in setting up. I was basically requesting to be a monkey wrench thrown into the machine of someone's well-oiled bar. I had little to offer besides my almost masochistic lack of qualm at being put to work, an almost annoying curiosity to see how things worked (a.k.a. "nosiness") and almost "to-the-point-of-naivete" ability of finding things infinitely cool once I knew how it worked. Besides that, I really didn't know much. I'm not saying I don't get things. I'd been reading and watching people like like a hawk, but I mean you could get me to talk your ear off on what different bartenders are doing with X, but put me behind a bar and tell me to make something and I probably would break down crying.
On the other hand, I didn't want my request to come off like I was saying just because I learned a little I can be a bartender or that once I had the skills down I'd be some kind of expert. I knew by asking around for this "favor" there'd a slight chance I'd offend some who might take it that I wanted to hop behind a bar for a little bit because it's fun. I wasn't even asking to work a shift. If I could just watch and do barback stuff, no pay, or I don't know, come in and clean toilets so I could get a little one-on-one, I'd even do that. I'd met with rejection a couple of times before, so at that point I was pretty much resigned to the fact that I was going to hear another "no."
A look of bemusement spread across Eben's face like I'd just told a really clever joke. I winced a little on the inside and braced myself.
"Let's talk when I'm back in New York," he said.
I stared blankly for a minute or two, then cried out, "Really??"
Eben nodded, "Yea."
I hopped from one foot to another clapping my hands in time to, "Real-ly? Real-ly? Real-ly??" (No, really, I did that.)
Eben laughed a little and said yes, I should talk to him. He'd be out on vacation once he got back, but after that we could work something out.
Now, fast forward to early September. On a visit to Tailor, I quickly finished up a cocktail to gird myself, I asked Eben if he remembered that I had mentioned how, you know, maybe I could, I don't know, do a little work in exchange for lessons or something...and by the way I would totally understand if he wanted to say...
"Yea," Eben said.
"...'yea?' As in, I can do this?"
"Yes."
I squealed and hopped back and forth from foot to foot as I again chanted, "Real-ly? Real-ly? Real-ly?"
Yes, really. So a couple of emails followed and it was decided that Tuesdays would work best. I was soon set to start the first session.
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