Call to All Aspiring Bartenders! Ever Hear this..

"I would never Hire a Bartending School Graduate! Matter of fact, I would laugh if they showed me their certificate!"
The Internet is filled with stories of disappointed students & establishments having wasted time and money investing in Bartending Education and their Graduates.
With all the multitudes of inept & unscrupulous "Learn How to Bartend" Businesses trying to make a quick buck on the enticing world of bartending. It is no wonder why this has become a Common Opinion! But there are success stories also. The trick is to simply make a researched & informed decision. Don't allow yourself to be rushed, dazzled or downright bullied. If a school is trying Hard to sell you, that's the time to walk away. If an Online business is promising you a certificate for a "Hands On" skill without ever seeing those skills - use your common sense and turn away. Just like a manager will ask from you...Ask a school to see credentials and references before signing anything. By doing this, these quickie, gimmicky businesses will start to fail. That's when the trust relationship between Bartending School Graduates & Establishments will increase and become the Common Opinion. This is where you will put yourself into the success category instead of the "I would never hire a bartending school graduate!"

Cheers to continuing success,
PCBS

Q. Is it really necassary to learn 150 drinks?

A. No doubt you have read or heard that many bartenders only pour about 40-75 different drinks. That may be true if that bartender has never ventured outside of their one type of establishment. If you were to learn the minimum standard 40 drinks at your neighborhood bar then got hired at a nightclub which added another 25 shooters to your list. Then got a job at a beachfront bar-which again added another 35 exotic drinks-do you see where I'm going with this? Then you apply at a 5 star hotel where another 35 dessert and 25 upscale cocktails are made - you are already at 160 drinks - minimum! Therefore, we teach you 150, in order to give you a much broader knowledge of cocktails that allows you to have as many possible job opportunity choices, ranging from neighborhood bars to the 5 star hotels. When lacking experience, knowledge becomes your power. That gives you the confidence to start convincing managers to take a chance on you.

Q. How do bartenders memorize all those different recipes?

A. Bartenders learn very quickly to use a combination of techniques in order to keep up with all the new drinks that keep cropping up. Repetition of pouring, creating pictures within their mind, word associations & one of the most common -grouping drinks. Unaware to the customer, many new drinks are bulit upon an old recipe with a simple change or two & new name. Most bartenders know only about 40-75 commonly ordered drinks. But, when you add one, two, maybe even three differents changes to those common drinks-along with its new name. Then all of a sudden- your bartender looks like they're a boarderline genius, knowing 120-225 seemingly effortlessly.
Enjoy the video clip of how this grouping is demonstrated.
http://www.youtube.com/watch?v=WIChuL2jjCM

Q. Does PCBS or any course or school really train you to be a professional bartender?

A. Let’s stop and talk realistically for a moment. All the schools and courses that talk about making you a professional bartender in 1 or 2 weeks or even overnight - is misunderstood, some even misleading. All we can do as a fully set up training facility is provide the tools & methods to have you pour accurately and remember popular drinks needed to perform your job in a “professional” manner. Give you techniques on how to efficiently multi-task and suggestions on how to handle difficult situations all with a “professional” attitude. Whether you can sustain that professionalism for a prolonged period of time is what makes you a “professional” bartender. That is why owners/managers desire “experienced” personnel. They have a proven track record that can be depended upon. But that doesn’t mean they won’t give you a chance right out of school. Your personality, the schools track record and the confidence and professionalism you display in your abilities from the classroom will be extremely valuable.

Q. Why Not “On The Job” training verses Schooling?

A. “On the Job” training is not uncommon, but can be very time consuming, stressful, confusing, unforgiving of mistakes and sadly enough more often than not – an atmosphere of an unwillingness to share all ones years of learned techniques and knowledge – fearing if one teaches all they know they may be replaced. These pressures and atmosphere are not welcomed, accepted or tolerated at PCBS. Making the transfer of knowledge much easier to learn and apply. PCBS's teaching is we give you a template to the most common methods & best tasting recipes that are being served. This template gives you the flexibility to adjust & not just learn to pour one way as you might learn being "On the Job." trained. We all know that many establishments have different ratio's depending on their clientele. Therefore, with a template, you can easily add or take away to fashion drinks specifically for your patrons demands.
To actually go to a bartending school "Registered with your State" becomes far more advantagous for your learning. It also shows a prospective employer your dedication and becomes an easy way to verify credintials and test scores in order to make a logical decision of whom to hire. It often gives the establishment a lower insurance rate also when hiring state certified graduates. Just make sure the school has the credentials, staff, tools & equipment and the curriculum you desire.