Trending now, good service

Being in the service industry now almost 15 years I’ve seen a lot of trends come and go. The Sex and the city Cosmo boom, the bomb craze, and if you know me, my favorite craze of them all (gross), the dirty martini. Being a beverage professional I’m constantly being asked by my bosses on what the next trend is and if I’ve sat at your bar in the past year or two I’m sure I’ve asked you the same question.

The thing is, at least in Chicago, I’ve noticed good service making a huge comeback. Sure, we’re Midwestern and generally nice people, but that doesn’t always translate to the bar or restaurant. We got a little caught up in our house made bitters and tinctures, crystal clear ice and ingredients so obscure you need to carry around the food lovers companion. Or the exact opposite, a nightclub bartender charging you $12 for a vodka soda and couldn’t care less if you live or die. We got away from the very thing that this is all about, service. The best bartender I know has no idea what a Negroni is, when to stir or when to shake, or who the hell Jerry Thomas was. But he’s one of the nicest, most friendly barman I’ve ever come into contact with. His guests adore him and even when he’s in the weeds, he never looks upset or frazzled.

I’m proud to be a part of a community that has embraced this not as a trend, but something that’s here to stay. Now if we can just do something about that dirty martini..