The recognition of identity and the threshold of non-existence time flies, and I have changed from the person who was led, to the person who leads the team. I meet a lot of young people who have come into this industry more openly and braver than I did. They have a different perspective, a different purpose, and a different expectation for the space, and they have shown me some key points about the needs of the industry. I first met a bartending school graduate when I was recruiting two years ago. I was curious about them -- and more about my own uneducated self. I wanted to learn from them how the industry developed a systematic subject curriculum, how it moved application scenarios from the bar to the classroom and skills from the classroom to the bar. They might have a practical class and a theoretical class, with the theoretical class teaching some knowledge about wine, such as the name, classification, origin of the wine, cocktail recipes, history, and maybe some operational knowledge. What about practice? There's so much to learn, from R&D and sourcing to cupping and serving, will they be like an acting school? How to regulate every movement of students? It has to be precise and smooth, but it also has to be personal, and the taste has to be strict. What about service? What about the service? How does the guest's preference fit into the book? Bartenders can't have one expression for all kinds of faces, and they can't have one answer for all kinds of questions. With this curiosity in mind, I interviewed several kids who had graduated from bartending school. I first asked them about the basics of wine, and most of them had a poor grasp. I also mentioned a few bars may appear in the emergency situation, a few people are at a loss, questions super class. I talked to my friend who is a bar manager and got a similar experience and the same feeling. Looking back at my own experience, I was lucky. I learned in the bar, and I could keep trying, practice cooperation, get used to work and rest, feel the pressure, observe the guests, and listen to the needs. The time spent washing the cups really trained me. At work, I arrive at the store on time at dinner time every day to open a file [illustration]. During work time, as you can see, I carefully make every glass of wine and serve every customer. The closing of the file corresponds to the opening of the file. Most of the time, after the bar closes in the late night, I need to stay awake and awake to clean the wine, prepare the goods, deal with the waste, clean the house, count the inventory, book the fresh goods needed for the next day, etc. Every step and every day will be different, just like every bar and every night has a different story. So I summarized the recruitment information into the needs of the beginning. You don't have to have a solid foundation, because the knowledge of wine, the most orthodox, is in the bar. I prefer to hire a "blank SLATE" over a trained one. However, this "blank sheet" requires some characteristics, such as a good sense of service, excellent communication skills, persistent learning ability and memory, as well as calm, patience and respect.

It's easy to see that there are no barriers to entry in the bartending industry. In addition to the hardware you already have, it's also important to improve your foreign language skills if you want to equip yourself with some basic skills or strengths. Because bartending itself is a foreign product, you may need to connect with the source of your knowledge if you want to become more successful on this path or have some high aspirations for the future. Some people ask, how can you tell if someone is a bartender? Does he have a certificate of completion or an employment agreement to prove his status? The answer, of course, is no, at least not yet. Bartending is still a niche profession in China, with no official organization and no standard trade certificate. The official certification is divided into skills category and recognition industry contribution category. Skills certification is similar to WSET[illustration] or IWS[illustration] relatively authoritative certification, it is not a bad thing to find out before entering the profession; There are a variety of certifications that recognize contributions to the industry, such as Whiskey Holder, Aven Upstate Musketeer, Champagne Knight, etc., and their value depends on the circumstances. Not only is there no threshold in the bartending industry, there are no secrets even. The so-called processing methods and processing methods (molecular, soaking, extraction, distillation, clarification, etc.) are no more complex than the complexity of cooking.