Congratulation to the IPB team, but Where did she comes from?:

“There may well be a new rum brand that is forefront and I think a new gin brand will be up there as well as the gin category grows in size. Everyone is talking about blended whisky too”
(WHERE DID SHE GET THIS IDEA FROM? A NEW GIN BRAND UP THERE? A NEW RUM? IS SHE AWARE FO THE RUM CATEGORY AND THE BIG PLAYERS ACTIVITY? AND WHAT IS SHE TRYING TO SAY ABOUT THE BLENDED WHISKY?)

“What are you drinking?
Margaritas of all flavours, a lot of rum. Dark spirits, neat. Martinis. ” (EVERYTHING BUT SHOTS THEN, INCLUDING APPLE MARTINIS)

Better leave the IPB bar staff to talk about drinks and spirits and leave her and her obvious charm to do the PR.

Hi Naren,
in a way i do Agree with you. Too much fuss. I found that all this japanese techniques are difficult to apply to most of the bar and services, but what i found more annoying are 2 things:
1.- lack of perosnal style and again lot of bartenders and wanna be´s again pursuing the trends instead of developing their own techniques based on basic rules of higyene and speed to deliver a contemporary and prompt / proper service (TIPS).
and
2.- all this tecniques have nothing new, indeed the amazing part is that they havd survivied in japan because it has been a country and a culture mainly closed to the rest of the “western world”, and now is availabel tks to internet, globalization and travels, alogn digital photography and cheap digitla video access. it is good howver that they still taking pride on the apprecentiship time for serving drnks, instead of plenty of bartenders with 1 yr experience becoming stars for being referred in media. That is also European school, and applies in Argentina as well, where I´m from.
Personally it annoys me all this fuss, when to “consider and be aware fo the customers ASA as he opens the doors” is basic and vertebral (?) in good service. I found u$700 too expensive.

I spent some months in Tokyo in 2006, before all this trend, and found interesting their style, of ocurse you always learn when you travel, even from the “begginers” there´s lot to be learned, yet i found that some of those techniques where already in existance. The hard shake…I didn´t find it as a hughe differnece back in 2006, and still I don´t find it as worth now more thana good shake that attaches to the basic rules.

Kampai!