Bar attendants all over Australia have a common endeavour - getting to know new products, and being able to present and serve them to suit the customers' needs. Just when it seems safe to relax with the product knowledge gathered, along comes an enti Bar attendants all over Australia have a common endeavour - getting to know new products, and being able to present and serve them to suit the customers' needs. Just when it seems safe to relax with the product knowledge gathered, along comes an entirely different range of alcoholic and non-alcoholic beverages. With the rewriting of this book we had the same issue to address. We had to look at the new concepts, the changing laws and the new 'fashions' since we wrote the initial book on the service of drinks.
In rewriting The Professional Bar Attendant, we were very conscious of our obligation to inform you about your responsibility in serving alcoholic beverages and more importantly, to indicate when to stop serving. As Australian society changes, we have to adapt to those changes too - that is only professional. Australians are drinking less and enjoying it more. The ability to make a good espresso coffee is now a big part of a bar attendants job.
As the profile of our wines and wine makers increases in the international arena, we at home can be very proud of the products that have set these standards. We must back up this reputation for quality by the service we give in the bars and restaurants of Australia if we are to impress our local customers and the steadily increasing number of tourists visiting our country.
It is our service techniques and attitudes that make us unique - we have our own way of service and this book reinforces that Australian way.
Just as the industry awards and liquor laws have changed, so have the places in which you work. Adaptability is one of the most essential attributes a bar attendant can have, along with a pair of speedy hands and a flashing smile. When that adaptability is supported by being kept up to date with the changes in the industry, new bars or service places will not faze the professional bar attendant.
Books like this must be worked and rewritten regularly and the new 4th edition of The Professional Bar Attendant will marry in well with the recently revised edition of The Professional Waiter. Combined, we know these books offer the very best information and the latest techniques that can be had in this ever-changing field of professional service in the hospitality industry.
A book such as this is written for education and enjoyment and with this in mind, we have rewritten The Professional Bar Attendant in the same style as the previous edition - plain English, but with many more photographs. Please enjoy! ...Continua Nascondi