A bartender should be able to do juggling, other than being good at mixing beverages. Visiting guests will not only drink the concoction, but also need entertainment. “By presenting juggling attraction, guests will have more opportunities to drink a lot and sell more,” said IGN Wiantara, when appearing to be the jury in the Bali
A bartender should be able to do juggling, other than being good at mixing beverages. Visiting guests will not only drink the concoction, but also need entertainment. “By presenting juggling attraction, guests will have more opportunities to drink a lot and sell more,” said IGN Wiantara, when appearing to be the jury in the Bali Travel News Mocktail Break, some time ago.
This food and beverage lecturer at the STIPAR Triatmajaya said that juggling attraction is able to draw the attention and change the atmosphere where guests initially do not get interested in drinking. But after watching the attraction, they finally want to try. “Therefore, some tourism training institutions deliberately include bartender curricula, either in formal, regular or extra-curricular subject. Bartender competition is able to generate the creativity of young generation,” he said.
Juggling activity has been introduced for more than ten years ago. However, there are rarely events holding such a competition. “We do hope that Bali Travel News can hold this mocktail contest on a regular basis to encourage more skilled young bartenders. This competition will further stimulate young bartenders to better fill in themselves, especially in processing drinks,” added this assessor of FB service who is also a master assessor and FB trainer.
Juggling activity is a skill owned by students that is not only enough to see, but must often be trained with the community. Young people pursuing the bartender today are just like an acrobatic dancer that is capable of performing very beautiful artistic show. They are able to display the throwing and capturing techniques with high difficulty level. “Students are now able to throw a number of items with little error. Variation of the movement is also a lot, so it does not become monotonous,” added this author of Bartending & Mixology (2016) and Cruise Line Knowledge (2015).
Sometimes the accompaniment is also managed well, so that its appearance is like a dance blended with music accompaniment. It is not different from a dance movement with tanjek or break of gamelan that becomes a point drawing his concern. “More importantly, a bartender must be able to process drinks and know the taste because it is required to know the taste,” said the most favorite lecturer in STIPAR Triatmajaya (2000-present).
In essence, continued this professional motivator, a bartender is not only skilled in practice, but must also have knowledge by reading books and listening, have the skill that can mix with methods to be mastered. Besides, it is related to the mastery of ingredients as well as working attitude and appearance in dressing. (BTN/015)