C
Joined: Jun 10, 2004
Posts: 21
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C
Unga,
On a Friday evening for example we will go through 30 liters of Mai Tai easily. It would back up the entire restaurant and the bartenders would not have a moment to take care of their bar customers if we made every Mai Tai from scratch. Ever see how hard the bar keep works at the Emeryville VIcs on a busy night? Too hard in my opinion, a recipe for burn out. What we do is make up a batch of the Mai Tai every day before we open, minus the Myers float. Saves huge time which helps the entire restaurant keep its flow. What you thought was pineapple juice coming from a storm pourer is actually the Mai Tai minus the float. Although its a short cut, it does keep each Mai Tai tasting exactly the same.
I am telling you this so next time your in and see it, you will know what you are getting is the Mai Tai as we do it. If you still want the bartender performance just ask her to make you one from scratch, which they will do, but I guarantee you its the same Mai Tai.
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