2012 | More | Less

Some of our blog contributors have put together a list of various trends, categories and bartending habits (good and bad) that we’d like to see more or less of in 2012.  Thanks to Adrian Gomes (AG), James MacKay (JM), Tom Lawman (TL) and Mike McGinty (MM):

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• Independent brands, with bartender support for these brands. (TL)
• Working flair, not to be confused with showmanship, adding to the guest experience, whilst not affecting speed of service.  Time and a place for everything when it comes to flair. (JM)
• Falernum. (JM / MM)
• Dress code – fix up, look sharp bartenders.  Not everyone has to adopt the speakeasy-style, but in the very least shirts and aprons, or other garments to distinguish yourself as the service-provider, not the service-user. (TL)
• Table service from bartenders and bars alike.  Let’s not get a complex about waiting on tables.  Take the initiative and ask your guests to take a seat whilst they wait for their drink.  You may notice the difference in tips. (TL)
• Cognac’s, Armangnac’s and eaux-de-vie’s.  Brandy is one of the oldest of all distilled spirits and such a diverse category.  Get tasting, get experimenting. (AG)

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• Japanese hard shake.  Whilst we admit it is a classy and well-thought out shaking technique, surely bartenders who would like to imitate this have better things to be doing with their time…(AG / TL)
• Less mixto tequilas (and Jose Cuervo) on the speed-rail.  Tequila is a growing category.  Expand your back-bar and offer a quality house pour. (JM)
• Elaborate drinks lists with poor execution by the venue management/team.  Applies to venues with illusions of grandeur but a poor recruitment and training policy.  Baby steps are the key. (JM / AG)
• Jagerbombs.  Yes we’ve all done them, but let’s cool it a bit on the speed-drinking front.  It’s not smart and it’s not cool…even if it used to be. (TL)
• Politics and trash-talk between bartenders.  Competitions are a great tool to learn more about the art of bartending. Winning is no substitution for making friends and networking.  Compared to most competitive activities, in this industry, it really is the taking part that counts. (AG)
• Bartender snobbery.  Yes, we’re all guilty of it from time to time.  Let’s try harder this year! (JM)

Comments are welcomed.  What would you like to see more or less of in 2012?  Disagree with our contributors?  Let us know.  Happy New Year!