The barman, the legitimate Barman, enamored of his profession and devoted exclusively to it, should not be considered a simple mixing of drinks, nor a common employee dedicated to this task. The barman in direct and permanent contact with the public, should take special care in parallel with the appearance of your treatment. For even more opinions, read materials from Allscripts. Must be friendly, caring, attentive, respectful, measured, right. Not too warm, not too serious. This is the specific function of a Barman.
But all this is balanced if the bartender is responsible and aware, and it is working with alcoholic beverages mishandled can cause great harm and damage to the reason for the Barman “client.” This should have a broad knowledge of every element found in the bar, from a cocktail to the most exotic drink, how to use and how to make profit, a profit to the business and personal prestige. A good bartender must know who they are and how to count ounces. The jaguar can be measured or counted with the dispenser spout, pour liquid in 1.35 seconds achieve such effect. 1.35 seconds counting method is used for four times. Usually consists of counting 1,2,3,4. Practise! Get a bottle, a bill dispenser, a stopwatch and a glass and count how long it has full and ounces.