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| SqueezeOC Magazine-June 20, 2007 |
BY JESSICA PERALTA
We stayed after school to ask Kellie Nicholson more questions.
ANOTHER ROUND OF TIPS
When I'm slammed, I always go to the
people with money in their hands, so I
don't have to wait for them to pay. Its
more of a courtesy to the other
customers. Also, many people
erroneously think that the tip is for the
alcohol, but it's for the service.
The price of the drink is for the
alcohol. If you want more alcohol,
pay for it and buy a double. If you
want good service, then tip
generously.
people with money in their hands, so I
don't have to wait for them to pay. Its
more of a courtesy to the other
customers. Also, many people
erroneously think that the tip is for the
alcohol, but it's for the service.
The price of the drink is for the
alcohol. If you want more alcohol,
pay for it and buy a double. If you
want good service, then tip
generously.
Nicholson: Buy a jigger to measure the
alcohol- use it -and buy a book of recipes
to use.
Create a theme, like flavored martinis or
margaritas, to keep it simple. Have
everything you need out on a counter and
put pour spouts in the bottles. Don't forget
lots of ice.
alcohol- use it -and buy a book of recipes
to use.
Create a theme, like flavored martinis or
margaritas, to keep it simple. Have
everything you need out on a counter and
put pour spouts in the bottles. Don't forget
lots of ice.
Nicholson: The biggest mistake
alcohol or overpouring. As I teach in my
classes, the purpose of the business is to
sell alcohol. It is a business, not a party at
your house.
alcohol or overpouring. As I teach in my
classes, the purpose of the business is to
sell alcohol. It is a business, not a party at
your house.
Nicholson: Mojitos are difficult because
they require the muddling of mint and
other ingredients.
Anything frozen is a pain because they
are time-consuming drinks to make.
Martinis need to be the exact amount to
fill the glass 3/4 full, which is a challenge,
especially since there are so many
different recipes now.
Layered shots are also a pain just
because they slow everything down. You
have to get a spoon and pour each layer
slowly.
they require the muddling of mint and
other ingredients.
Anything frozen is a pain because they
are time-consuming drinks to make.
Martinis need to be the exact amount to
fill the glass 3/4 full, which is a challenge,
especially since there are so many
different recipes now.
Layered shots are also a pain just
because they slow everything down. You
have to get a spoon and pour each layer
slowly.
Nicholson: Knowing how to make
everyone feel special, preparing
ahead of time and staying organized.
everyone feel special, preparing
ahead of time and staying organized.
| SqueezeOC: What are the key ingredients to become a successful bartender? |
We got a lot of good information from our
bartending classes. But we had more
specific questions for instructor Kellie
Nicholson, 45, of Sherman Oaks.
bartending classes. But we had more
specific questions for instructor Kellie
Nicholson, 45, of Sherman Oaks.
| SqOC: What are common mistakes bartenders make? |
| SqOC: Any tips for bar customers to help them get good service and drinks? |
| SqOC: What are some difficult drinks to make? |
| SqOC: General tips for readers who might want to bartend their own party? |
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