Summer Bartending sa Boracay 2009

Ever since I started Pinoytender Management Consultancy, I was fortunate to have been invited to different colleges and universities from almost all over the country. The more I was exposed, the more I became determined to reach out to all the schools because I know that there is still room for improvement for some of the students for they might have been introduced to the wrong concept of bartending.

After a conversation with a friend, the idea of organizing a workshop in Boracay suddenly popped up. And why not? But behind my head I asked these questions: Is there still something I can teach to the students of Boracay? How is the bartending scene there? I have only been in Bora once in my life when I was the resident bartender for the Nestea Beach Volley back in 2003. Was it gonna be easy to have a workshop? I knew nobody from there so I will just have to walk in, ask around, and observe.

And so I went there together with my friend for an ocular. Man, it was a very costly ocular, but well worth it. We first had to look for a place to stay. We walked through the different stations until our attention was caught by a very hospitable bar waitress. Of course, we couldn’t refuse her so we decided to have a beer at the bar she was working in which was called Real Maris.

We were introduced to the manager on duty, Vivien Yaguel. After a good conversation she introduced us to Ces Gajisan, her F&B Manager who incidentally finished HRM in Manila.
We had common friends and similar views so I opened up our intention for going to Bora.

At first she was hesitant but eventually she offered to help us achieve our goal. She said that there is really a need for a good bartending seminar. With that, I was very motivated to push through with this project.

We went bar-hopping so that I can observe how the bar scene is as well as how the bartenders are in Bora. After going to about 70 establishments, I said to myself that I can make it happen.

The only problem was the time--I only had 2-3 weeks to conduct it since I was going back to work on ships. Nevertheless, with Ces and Vivien helping me out, I was very confident. Ces introduced me to the head of Boracay’s bartending organization for he can help us with the mobilization of the bartenders as well as the information dissemination. His name was Bong Gelito. After breaking the ice with Bong, we came to terms on how to go about it.

Another fortunate twist in this event is that I didn’t know that the daughter of a high official in Bora was my former student. What a small world! It was like a reunion for us. She helped me in marketing the event. I even had airtime in their local radio station to help promote the event.

With everything set, the day came for SUMMER BARTENDING sa BORA. This was a 3-day event, with a 1 day lecture and 2 day practicals. Attendance wise, as expected, we didn’t meet the magic number because of the short notice, yet it was a successful event because all of the participants were very receptive and eager to learn.

Starting the seminar was the hardest part for almost all the participants were local residents and I was like from another planet. But that wasn’t really a big deal for we all had one common thing running through our veins … BARTENDING.

The highlight of the bartending seminar was the concept of free-pour, since no one really taught them how to pour properly.

After that we had basic flair which was also a success because not all bartenders had the knack for flairtending.

Here are some of the pictures of the event:

SUMMER BARTENDING in BORA doesn’t end here. Get ready for PART 2! Watch out for it!

Jigger vs. Free-Pour

When I was in college, I joined this yearly skills competition of sorts for colleges and universities.I participated in the cocktail mixing category. During those times, we used the jigger: a double-headed stainless bar tool used to measure accurately the liquid poured out from the bottle to the glass.

Then there was Tom Cruise’s movie. In all of the bar scenes, I cannot recall ever seeing this bar tool used whenever he made a drink. And then there was a time that I had a short stint at TGIFriday’s. I wanted to learn how to flip a bottle like the bartenders did. That was the first time I was introduced to flair. At this bar, they don’t use the jigger but instead used “free pouring.”

Free-pouring is pouring the liquid from the bottle directly into a glass without the use of a jigger but by mental counting. If mastered, this is a very accurate and fast method. At the tip of their bottles were chrome plated spouts called pourspouts/speed pourers, specifically Spill Stop # 285-50.

And so, as I became a bartender myself, I was again oriented by my Bar Supervisor on how to use the jigger and how to pour properly. At that time, I would still practice free-pour knowing that it will be an advantage someday.

In some bar operations, the use of the jigger and the pour spout were combined. The bottles had pour spouts and all the bartender has to do is pour it to the jigger and transfer it to the glass.

I then became a supervisor myself, and I taught my staff how to free-pour once in a while but I followed the strict use of the jigger to monitor my costs.

Time has passed and I entered the academe. I did some readings, interviews, net surfing and observations. I found out that technically, “free-pouring” which TGI bartenders practice religiously is a lot faster if mastered and done correctly. Although I get to see some bartenders from other bars attempt to do free-pour, they actually "over pour" in the process because they seem to have not been taught how to do a proper free-pour.

When I did this article, it was 2002 and there are still bars which use the jigger. With this observation, I began to wonder ... which one is really better? The jigger or the pourspout? I asked even the bartenders abroad and they don’t use the jigger anymore because it just delays service. Another thing they say is that it doesn’t look professional especially when you are facing your guests, they would think that you are limiting them to shots. But when looking at the point of view of the managers, they would say that the jigger makes them control there cost accurately because they know exactly how many shots were used from the bottle. Will it? On the other hand, with free pouring, there is a bigger probability of over pouring and /or under pouring simply because it is just an estimate. Is it? Doesn’t the use of a jigger have its own probability of over and/or under-pouring especially when they bartender has shaky hands?

Having worked on ships, there would be managers who require to use the jigger and there would be some who would let us free-pour as long as we knew how to do it.

So which is better? Jigger or Free-pour? Probability of over pour and under pour can occur in both methods. Although if you "practice" probability of accuracy in both methods are great as well. With all being equal, who has the edge? In terms of service, I think "free-pour" has an edge. One would be one to two steps ahead if he does free-pour.

Cost is not the issue. I think what we should really look at is the essence of the operation and the F&B industry which is SERVICE. Service which is fast, accurate and of the highest quality. Service that will allow the bartender make a lot of drinks in the shortest period of time. Regardless of what tool we use, this should always be the primary concern. As a manager, between the two equipment, which one will make your guests come back? Which do you think will make your bartenders look professional? It is your choice.

Interview with a Consulate

So why come up with a blog like this one? Well, it’s really pretty simple. I would just like to tell everybody out there that it’s not a big deal…period. Let me elaborate…For overseas contract workers reading this blog, we all know that if we will have a job outside the country, the most dreaded part of our requirements will come when we are going to apply for VISA…for definition purposes, this visa will let us pass through a certain country. Let’s take the United States for example.

I was able to ask some seniors of mine in the industry about it and they say there is a very big difference of getting a visa before and now especially when the 911 thing happened. O, but before we continue let me back track a bit …you need to apply for a passport first before getting a visa. This one you have to accomplish by going to the Department of Foreign Affairs somewhere in Libertad, Pasay. If you come early, it will only take you around a day to finish everything and come back for your passport after 2 days I think. Do not bother going to fixers. There’s really not much of a difference in fee and speed of processing…in fact going thru the normal process and being an obedient citizen is more affordable.


After getting a passport, of course you need a recruitment or a manning agency which will help you in processing your WORKING Visa. But then again, if you do not wish to work in another country but rather just tour, then just go the US Embassy website for further information for that’s another story.


If you are an OFW, your agency will process everything for you. All you have to do is pay the processing fee and procure an application form from the bank. Now we are in the meaty stuff … this piece of paper before used to cost $100. But now … one must pay in peso and mind you it goes up steadily … even if the peso is stronger … the price of this paper would be far different from the conversion table. Having said this information, this pretty much would make a good motivation to pass your interview so that you won’t waste your money "big time." After all the paper works have been accomplished and submitted, your agency will give a "briefing" on how your interview will be like.


Ok, so your agency tells you that you have to memorize this and that but expect the unexpected …


And so on the day of your interview you have to be there an hour before (bring all your documents and don’t bring ANY electronic devices for you will not be allowed to bring it in the embassy premises. Now, in case you do bring it there are some peddlers outside that can take care of your precious item while you are inside for a fee) since you still have to pass your documents, do finger print scanning and wait for your number is called. The waiting game is the hardest of all because you came prepared only to be listening to stories of other people. In getting a visa there are two types of applicants: the first timers and the renewals. Some say if you are going to be renewed it would be much easier…do not count your chickens just yet …


Now once it’s your turn, your interview will only be 2 minutes at the most!!! Wow!!! Then right there and then you will know if you PASSED or you got DENIED. A passing mark means you get a green slip while if you are denied you will get a blue slip.


Now, how do you pass your interview? Actually, there is no sure formula … but here are 3 tips that would help:

1. Learn to speak and understand ENGLISH. You will be interviewed by a foreigner so you have to dance with the music … you have no choice … you want to enter their country so learn what the Romans do … but in this case just focus on the language … culture is another topic. In doing this you can express yourself freely and with confidence which shows in your gestures and your eyes, and the better your grasp of the language the better you can play with the words. Sometimes since some are not really that well versed this is the part where they fail.
2. Know your job well---if you do this all questions that will be thrown will be a piece of cake. Basically you will be asked about your job. If you know your job well you can pick any aspect of it and explain it to your consul who might not have an idea of what is it all about. But this goes hand in hand with tip number 1 which I already explained. I remember one consul asked me, how do you open a bottle of wine? I said," O that’s easy!!" yadada yadada … and I passed. :)
3. Be confident and sincere – confident is different from being a smart aleck we can define confidence here as being sure of your answers because you’ve gone thru step 1 and 2 and this would help you to look at the interviewer directly since eye to eye is very important. It also projects that you are sincere in applying for a job and you do not have a hidden agenda. And do not forget your proper etiquette and that honest to goodness SMILE :)
   

As a final word, you can expect the unexpected…but if you put the 3 tips in your system, there is nothing to worry about. Yet, anything can happen…despite doing the 3 tips you still flunk ... learn to accept your FATE ... you can always try again or maybe working outside isn’t for you … remember … "Acceptance is the key to moving forward."

Cheers!!!