It's the flow... I've noticed this as well, I'm working in a professional kitchen though. Everything flows naturally when everyone knows what they're doing.
James yep definitely a flow, I work as a bartender we’ve had 3 people working one station before. It’s like our awareness was up 10 times because of how little our space was
A un coctel después de prepararlo no tienen que probarlo menos directo a la cuchara. Por eso existe el gigger como medida exacta. Se pone en la muñeca para probarla pero nunca dirécto a la cuchara. Además la cuchara la puso dentro del basó con agua en vez de lavarla o dejarla en el fregadero. Se nota que la volverá a usar
Can anyone learn to be a good High scale bartender like these guy ? Or do you have to be born with skills ? It's almost like circus or jugglers they have good hand eye coordination.
Mr. Tolmach, please, I need to support Ukraine immediately with your fellow bartenders to stop the war with Russia. Glory to the country! Cheers from Indonesia. 🇮🇩❤️🇺🇦
I like the Drinks and you can see that the Bartenders know what they are doin but, why would you muddle with a serviette when after that you touch the Rim with your bare hand? Just try to grab it abit under half. Mutch love out of Berlin
Thanks for comment. Serviette need only for covering the cocktail when you intensively stir it. It helps to avoid splashing the cocktail. And we don't worry about touching the edge of glass with our hands, because them always clean)
licking of the barspoon makes the drink taste so much better!!! hope they clean it in the dishwasher everytime rather then just rinsing it... at 0:10 is what you have to do, but at 0:14 & 3:20, not so much at 3:05 no bar spoon has been rinced, pick up exactly were it was left, just a wipe should do it...
Никто из самых богатых так неделает так что перед посящением бара тёплый туда приходит, намеренно, ну чтоб время на начать приём сократить? Даже если это самый дорогой коняк выпитый дома, схема только во времени а не цене.
