Working at the Bar

Continuing with my "I don't learn anything unless I actually do it" theme, I spent a few hours inside the bar, doing drinks and understanding the flow.

Key thoughts:
1. The workflow is good for one person.  It gets a bit messy with two people, need to communicate on who is doing what drink for which table.  Since there is no "expo" for the drinks, then it's up to bartenders to manage.

2. There was a lack of drinks runners today. Could have been due to a bigger than expected sale for Tuesday, but there were a few times that drinks were waiting at the bar for a few minutes.  Not sure if it is worth having a drinks runner all the time, but having two in the bar helps, even if it is for 2 hours.

3. The workflow for getting the items was quite good.  I didn't have to reach too far to get my drink components.  I am a bit confused where I should be placing the drink we preparing, will have to ask Rod.  I felt I was putting the starting drink everywhere.

4. A lot of times it is about muscle memory.  Hence part time bartenders will never be as efficient, because they are not there enough.  A lot of the part timers we have want to work at the bar, but will never get that good, cause they are not there enough.  Same for me, I'm sure I am very slow.

5. Writing down some drinks to get into memory:
a. Strawberry Sunset: 3 oz apple juice, 1 oz strawberry puree, 1 oz mango, 1/2 oz syrup, 1 scoop crushed ice.
b. Margarita: salt rim, 1 1/2 oz tequila, 3/4 oz bols, 1 oz margarita mix, 1 lime wedge juice, 2 scoop normal ice in blender.  Blend till smooth.
c. Mango Lime Lassi: 3 oz mango puree, 1 oz syrup, 1 oz lime cordial, 1 lime wedge cut, 1 tsp yogurt, 1 scoop crushed ice in blender
d. Virgin Apple Mojito: 2 scoop raw sugar, 6 mint leaves, 1 1/2 oz apple syrup, 3 lime wedges, muddled, crush ice.