Activity
Mon
Wed
Fri
Sun
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
What is this?
Less
More

Memberships

CORE Bar Consult

Public • 13 • Free

1 contribution to CORE Bar Consult
Polished motion behind the bar
Hey everyone! I'm super stoked to see folks from all corners of the world here. It actually makes me want to ask you about a topic I've talked about briefly with some of my bar industry friends and teams occasionally—and I'd love to get some of your thoughts. With all the experience here, spanning London, Rome, Madrid, Barcelona, Hong Kong, Bangkok, the entire U.S., and Latin America, there's a lot of insight to share. Years ago, during an interview, I was asked: "What differences do you see between bartending styles in the U.S. and Europe?" Obviously, there isn't one short, simple answer to that—and if there was, I know someone would still say I missed that one specific consideration of a small group somewhere! But there is something I've noticed, and I'm curious if you agree. When I arrived in the U.S. and before I got to dive into the nuances of the understanding of hospitality here, which are so linked to the idiosyncrasy of the place, one of the first differences I noticed was how much more polished moves were valued in Europe compared to the U.S. Generally speaking, American bartenders (except for a few in major cities) tend to be very pragmatic, focusing on efficiency and effectiveness. They learn and practice only moves that directly impact their speed and ability to serve more drinks in less time, aiming for volume and maximizing output. If something doesn’t enhance efficiency, it often gets the "What's the point?" treatment, which reflects a practical mindset that values productivity. In Europe, though, I see a lot of emphasis on style and grace—even if it doesn’t necessarily make you faster. This approach adds personality and presence, creating an experience that is not just about efficiency, but also about artistry and flair. From the way they hold a bottle and jigger to the way they cut the pour, stir, and taste a cocktail before serving—those little details. Sure, sometimes it can be a bit too much, and suddenly there was a legion moving robotically in an exaggerated Marian Beke style, but there’s something beautiful about it.
1
2
New comment 4d ago
0 likes • 4d
Nice one my brother! The key is a hybrid in my opinion. The big difference in the US and why efficiency is paramount is we are tipped employees. When you solely make your money on tips efficiency and ring becomes pretty important but that being said it should not interrupt hospitality and delivering experiences. I pride my career on delivering and ever searching for the flow state of bartending firing on all cylinders delivering hospitality, being more efficient every shift and delivering a show. Much love to my bartender family this Thanksgiving!
1-1 of 1
Willy Shine
1
5points to level up
@willy-shine-4890
Hospitality Professional and owner of Will Shine Inc Consultancy.

Active 3d ago
Joined Nov 22, 2024
powered by