BARMEN CANNOT MIX DRINKS

Press, Volume XCIX, Issue 29368, 22 November 1960, Page 22

BARMEN CANNOT MIX DRINKS

Training Scheme Suggested

“The Press” Special Service AUCKLAND, Nov. 20.

Few barmen in Auckland can mix complex cocktails, and they and hotel licensees are worried about the fact. Officials of the Hotel Workers’ Union are at present discussing ways of training barmen and stewards in the finer points of mixing drinks and waiting on guests.

The Auckland Licensed Victuallers* Association Would welcome a training scheme that would enable their employees to introduce greater variety into their work.

The better - known mixed drinks, from “shellshock,” an unsubtle combination of stout and port wine, to the conventional martini, are fairly easy to obtain. Exotic drinks are all but impossible to buy. One could walk all over Auckland and not obtain a brandy crusta, an intricate cocktail which has the white of an egg, powdered sugar and cream among its ingredients. “We are considering a training scheme with appropriate diplomas for hotel workers as an answer to the problem,” said the secretary of the Auckland Hotel Workers’ Union, Mr F. G. Young.

“We consider’ that such a scheme would be profitable to both employers and employees.” The secretary of the Auckland Licensed Victuallers’ Association. Mr H. D. Ellerington, agreed that a training scheme would be a good thing. “But it is largely up to the union,” he said. The officers for both groups said that something would have to be done if New Zealand was to offer adequate hospitality to tourists.

But many barmen blame the lack of ingredients in the bars for their inabiltiy to serve house specials. “You could go into any bar in this city and not find an egg or any cream behind it.’ commented one. “You would be lucky to find .four cocktail shakers among all the hotels in Auckland.

“There are plenty of barmen who can make fancy drinks—but what are they supposed to use for ingredients and equipment?”

Both barmen and victuallers blamed the wartime shortage of varied drinks for the present public disinterest.