Keith Woolford Posted May 21, 2017 Share Posted May 21, 2017 A 300 hour course was recently held in Boquete and has graduated over 20 new bartenders. source Alcaldia. Quote Link to comment Share on other sites More sharing options...
TwoSailors Posted May 21, 2017 Share Posted May 21, 2017 That's great. 300 hours of instruction is amazing. Being a former Restaurant/hotel operator I wonder what they covered in that LONG time frame? Quote Link to comment Share on other sites More sharing options...
Brundageba Posted May 21, 2017 Share Posted May 21, 2017 (edited) 10 hours of mixology and 290 hours of how to endure their client's babble, and how to seem to be interested in it in order to sell more booze. . My husband took one of these courses. It was 200 plus hours worth. Then he went from bar to bar to get interviewed for a job. Sitting waiting for the interviews he had the opportunity to fully appreciate the bar environment . He came to the conclusion that this would not be his life's work. End of his bar-tending career before it began! Edited May 21, 2017 by Brundageba 1 Quote Link to comment Share on other sites More sharing options...
Jim Bondoux Posted May 21, 2017 Share Posted May 21, 2017 Precisely. The success of bars has a lot to do with the personality of their bartenders, who need to be "people" people. You can teach almost anyone how to pour the relatively small range of orders likely to hit most bars, but you can't really teach someone to have a customer-friendly personality. The US restaurant chain Outback Steakhouse explicitly hires staff based on personality, as do a couple of Sales Managers of big software companies I know of. Creating a bartender's certificate may be the first step toward eventually restricting entry into the trade, comparable to the barber's diploma in the US, for instance. 2 Quote Link to comment Share on other sites More sharing options...
TwoSailors Posted May 21, 2017 Share Posted May 21, 2017 2 hours ago, Jim Bondoux said: Precisely. The success of bars has a lot to do with the personality of their bartenders, who need to be "people" people. You can teach almost anyone how to pour the relatively small range of orders likely to hit most bars, but you can't really teach someone to have a customer-friendly personality You can train and educate all you want as a restaurateur...Jim Bondoux is absolutely correct, it's all about the bartenders personality. Whether they are passionate about their career, and really care for the best experience for their customer. A truly great bartender always has a full bar of customers! Quote Link to comment Share on other sites More sharing options...
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