Posts Tagged ‘mindful bartending’

Mindful Bartender: Politeness and Affability

Saturday, October 24th, 2015

“Politeness and affability cost nothing, and a nice perception of what is due a customer is as necessary to success in police gazette 1901 - Copythe profession as any other detail of the business.”

The New Police Gazette Bartender’s Guide, 1901

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Mindful Bartending: Are You Listening?

Saturday, September 26th, 2015

Lots of you are great at telling tales and talking to guests, and that’s a wonderful thing.

How good are you at listening?


Mindful Bartending @

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For details on how your spirit or liqueur can be featured in this year’s workshops, please write to

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Mindful Bartending @Cocktails in the Country: David Roth, Cask Bar & Kitchen, NYC

Saturday, September 19th, 2015

David RothRecipes and Musings by David Roth, Cask Bar & Kitchen, NYC

“In the Mindful Mixology module, I was reminded to taste the spirits I’m working with and balance in my drinks is something I always strive for . . .

“The Mindful Bartender module was very helpful to me. In fact,I feel like it was designed specifically with me in mind. This module addresses the issues and challenges I have with mentally preparing for work. I have taken the tips like meditating before work to help me prepare for my shift . . .

“I definitely have my more mindful days than others but now I am thinking about it more and I hope that it will become routine sooner than later. Everyone wins when the bartender is practicing mindfulness. Everyone! Your class was just the thing I needed.”


Raspberry Bourbon Sour

As created at CITC 2015 by David A. Roth, Class 6

45 ml (1.5 oz)  Elijah Craig 12

15 ml (.50 oz) Chambord

15 ml (.50 oz) Simple Syrup (1:1)

22.5 ml (.75 oz) Fresh Lemon Juice

Lemon Peel as garnish

Shake vigorously with ice and double strain to capture any ice shards and lemon pulp, into a chilled coupe. Release the oils from the lemon twist over the top of the drink and add the garnish into the glass. Smile!


Highland Aulde Fashioned

As created at CITC 2015 by David A. Roth, Class 6

60 ml (2 oz)  Highland Park 12

7.5 ml (.25 oz) Simple Syrup (1:1)

2 dashes Regan’s Orange Bitters

1 Dash Dale Degroffs Bitters

Orange Peel as garnish

Stir over ice and strain into a ice filled rocks glass. Release the oils from the orange twist over the top of the drink and add the garnish into the glass. Smile Again!


Guatemalan Manhattan

As created at CITC 2015 by David A. Roth, Class 6

60 ml (2 oz)  Ron Zacapa Centenario 23

30 ml (1 oz) La Quintinya Vermouth Royal Rouge

2 dashes Regan’s Orange Bitters

2 dashes Dale Degroff’s  Bitters

Orange Peel as garnish

Stir over ice and strain into a chilled coupe. Release the oils from the orange twist over the top of the drink and add the garnish into the glass. Smile One Last Time!

Learn More about Cocktails in the Country HERE

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Posted in 2015 students, CitC, Mindful Bartending |

If you choose to be angry

Saturday, November 15th, 2014

If you choose to be angry, try to remember that your anger doesn’t affect others.

Aaaargh iStock

You are the only one suffering.

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Mindful Connections

Wednesday, October 22nd, 2014

Connecting mindfully to customers at your bar can be rewarding in many different ways, but to be a mindful bartender you must also bartender connects with guestconnect to yourself, becoming aware of your thoughts, being careful not to judge others, and being particularly careful about which words you choose to use when you connect verbally with others.

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Trusting Your Intuition

Friday, October 17th, 2014

Trusting your intuition, or your gut-reaction, is a very important aspect of mindfulness.  And learning to act on how certain people or gazzer 2011situations make you feel is something to strive for.  These things come naturally to many bartenders, but not to all bartenders.  Those of you who find this sort of thing difficult, though, needn’t fret.  Relax, make an effort, and your efforts will be rewarded.  Promise.

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The Secret of a Good Barman

Friday, October 17th, 2014

“It is not true, for example, that the secret of a good barman is the strange concoctions he invents.  If you discount the short-lived harrys Baraberrations that unscrupulous bartenders invent in an effort to stir up a little profitable notoriety at the expense of their customers’ stomachs, there are actually few very few variations on the five possible starting points of any cocktail: gin, vodka, whiskey, cognac, and rum.  The trick is to make the classic drinks well, and to fit them to the particular taste of the individual drinker.”

Credited to Giuseppe Cipriani, creator of the Bellini, in Harry’s Bar, by Arrigio Cipriani, 1996.

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Posted in Mindful Bartending, Quotes |

Mindful bartenders are highly valued workers

Thursday, October 16th, 2014

Mindful bartenders spend far less time pounding the pavement because they quit that lousy job or that bastard fired them for no good bartender without borders iStockreason.  Mindful bartenders are highly valued workers in the hospitality industry.

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Mindful Bartenders Are Rewarded Monetarily

Wednesday, October 15th, 2014

Mindful bartenders draw customers to their bars like bears to a honey-pot, and their customers always feel better for having visited tip cup iStockthem.  Since more customers results in more money in the tip-cup, mindful bartenders are rewarded monetarily for their efforts, and since more customers also results in more money in the cash register, bar owners take extra special care of their mindful bartenders.

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Mindful Intuition

Tuesday, October 14th, 2014

A mindful bartender trusts her intuition.  She is primarily focused on what the customer in front of her is doing or saying, or upon the drink she is making, but she is also aware of what’s going on at the other end of the bar, and in the entire restaurant.gazzer 2011

She keeps tabs on the atmosphere of the place, and she constantly monitors the events, actions, and people that might affect the mood at the bar or within the restaurant.  A mindful bartender pays attention to the personal preferences of her guests, and she makes each person’s drinks accordingly.

A mindful bartender leaves her personal shit at the door because she knows she can’t be fully attentive to her customers if she’s obsessing about the fight she just had with her sister or if she’s making mental notes about all the crap she needs to do tomorrow morning before her spin class.

A mindful bartender sets her intentions to be of service to her customers.

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Thoughts from a Coaster #1

Tuesday, August 6th, 2013

When greeting a guest, it’s usually a good idea to ask them how they are feeling.  “Hi there, how ya doin’ today?” you might say.  “I do that,” you’re probably thinking right now.  But do you?  Do you really ask that question, or do you just mutter the words and amble off down the bar to have a laugh with the waitstaff?thoughts from a coaster

If you really ask the question, then you ask it while looking the guest in the eye, letting him/her know that you are truly interested in their answer.  Then, and this is very important, wait for an answer.  That’s right, when you ask a question, you must wait for an answer.  It gets even tougher at this point: After the guest answers your question, it’s now your job to react to their answer.  “Good to hear it,” or “Oh, damn.  Been there.  Not good.  Let’s see if we can make you feel a little better.”  That sort of thing.

All of this usually takes less than a minute.  “I don’t always have a minute to spare at 11.30 on a Friday night,” you might say.  And you’ll be right.  We can’t do this all the time.  Just do it every single time you do have a minute to spare when a new guest bellies up to the bar.


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The Art of Listening to Guests

Tuesday, January 8th, 2013

The following advise comes from Veronica, a non-physical entity channeled by April Crawford, a medium in California.
At first glance, this advise targets people involved in a close personal relationship, and it’s important advise that can help people stay happy within those confines.
HOWEVER, Veronica’s words of wisdom can also be used to understand how important it is for bartenders to listen carefully to their guests.
This is mindful bartending at its best.
A New Message From VERONICA
To Safely Guard The Beauty of a Relationship…
“Connection in physical reality is a beautiful endeavor. A relationship experienced within the boundaries of the solid environment is like no other. Many seek endlessly the opportunity to connect, while others seek to maintain it.gazzer 2011
In our observation, we find that the ability to stay connected is more difficult than finding it.
How then, does one nurture a good connection in the physical environment?
It is important to realize that it is the exchange of energy that tops the list.
Communication leads the way to safely guard the beauty of a relationship.
In a world where listening and talking can become a competition of who speaks the loudest, the idea of listening with awareness may be neglected.
Two energies must be willing to actually listen to each other. By this we also speak, that an exchanging in the confines of listening means being still for a moment to allow the other energy to actually mingle with yours.
In doing so, there is opportunity to examine not only the words, but the emotion and intensity that accompanies them.
An instant retort or reply is not always necessary in a conversation. Engaging in such tactics disables the ability to process the information with awareness.
Being aware is the ability to truly hear and process TWO versions of any conversation or conflict.
So slow down. Eliminate the competitive environment of who is right or wrong. If you seek solution, be aware and listen. Compromise is available by processing what you listen to, and that needs to be accomplished with awareness.
If there is value in the relationship, it is worth listening to the voices within it.
Listen with awareness.”

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It’s All About Giving Someone What They Want

Sunday, July 22nd, 2012

“[At the Brooklyn bar] we were taught to build cocktails with our heart in place, to close our eyes and visualize ourselves as being content. And when we make a drink we remember that it’s a privilege to do what we do and that not everybody gets a chance to do that in our life. Anybody can mix a drink; a robot can mix a drink. But to actually have feelings when you produce that and put it into a glass and have somebody enjoy a piece of something that you created — few bartenders have that opportunity. At the end of the day, it’s all about giving someone what they want. They come there to see you. You invite them into your home. The bar scene can be a very scary place when it’s not done with love.” Anonymous.  Source:

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