The preparation of the bar counter.
To perform our "theatrical piece" in the best possible way, we need the scenography to be assembled at its best, just as a driver needs his racing car tuned to perfection. Therefore, every now and then you need a thorough cleaning that normally follows the change of seasons or the amount of work that develops at different times of the year. I found myself doing the deep cleaning and I took the opportunity to explain with videos, especially to newbies, the steps to follow for a correct set up of the bar counter. It is clear that it is not always possible to have a space counter available and therefore, many times, it is necessary to know how to adapt and organize the workstation as rational as possible but at the same time comfortable. In this case I don't have large spaces, the counter is small but with a little experience and even imagination you can follow the basic rules of the set-up. I am right and I have logically prepared everything for my use, lefties must try to adapt some solutions more suited to their way of acting. For me, being able to spend the day off cleaning and tidying up the counter-bar has always created me so much pleasure that for most people it is equivalent to washing the car, long dreamed of and recently bought. Having the personal certainty and towards the customer-friends that everything has been cleaned and washed, that even the scent is noticeable in the air, is an injection of self-esteem that charges you and makes you feel proud towards the same customers. You know perfectly well that you are offering the best of yourself, no one can know it but cleanliness, order and a few touches of fantasy are undergone unconsciously and are assimilated very positively by people.
In the video, in different formats to give the possibility to see them quietly, there are the various steps. Let's see them together:
Step 1- The desk is completely bare. Already disassembled and cleaned, ready for setting up.
Step 2- An old or no longer usable tablecloth is placed on the bottom to muffle and muffle the noises of blows, to this a more beautiful tablecloth is added to cover and make the bottom pleasant and silent, and this is the 3rd step.
At the fourth step we begin to put all the tools that we rarely use but always at hand and one or two large cutting boards for the preparation of drinks and toppings. The preparation of the drinks should be done on a large napkin and the cutting board should only be used for toppings but, I who have learned the job in stressful situations (disco etc.) prefer it this way, because, if a few drops fall, on the cutting board it is enough one pass with the sponge. The napkin would always be wet and would need to be changed many times.
In Step 5 we put all the menages and flavors in place
comfortable and do not disturb. Plastic food bottles that are used for high consumption of fruit or citrus juices are also great for regular cane sugar (brown and white (refined). Our white (beet) sugar has a more neutral taste.
In Step 6 you can see the position of all the tools at hand, the Boston shakers are on a saucer as there is not always time to wash them while working.
The glass mixing-glass, after use, is then placed on the saucer and the steel glass inserted inside. The underlying tablecloth will not get dirty. In times of pressure it is good practice to have many shakers available and use them for different groups of cocktails. We will then have one that will be used for drinks with milk or cream, one for blends with citrus fruits, one for cocktails with transparent alcoholic ingredients, etc. They will all wash at the end of the work session. During work, a rinse under water will suffice. I give you an example; if I made a Mary Pickford and I have to make a Bronx, I drain the Boston well but I don't wash it. A few subtle remnants of the Mary Pickford will add a special touch to the Bronx scent and flavor. Try it yourself and you will tell me.
In Step 7 you will see that I added a small work surface to the left of the counter to complete the cocktail by pouring it into the appropriate glass.
I don't like to prepare drinks too close to the customer sitting at the counter, in a hurry a clumsy movement could stain our guest's clothes with further waste of time and embarrassing situations.
And to close a daytime view of the counter.
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