The Tasting Panel magazine

BA: At what moment does guest service begin? Natalia: For me it begins the moment I clock in, because that's when I begin stocking the bar. I'm constantly thinking about ways to eliminate the distractions that can come between me and the guest. If I have to run downstairs to restock a wine, then I'm more likely to be in the weeds when I return. I've really been inspired by Tobin Ellis, six-time national mixology champion, to recognize and make eye contact with each guest before they even sit down. That small extra effort has really paid off. BA: Being a bartender means constant human interaction. Give me some advice on how to keep up the good vibes at the bar. Natalia: The interaction is what drives and energizes me each day! I push myself to go beyond just having an interaction. I try to learn something about each guest. This is now my number one piece of advice for maintaining a positive vibe. Whenever I see an opportunity to introduce guests to one another, I take it. Before I know it, guests are sharing food and wine and laughing with one another. Creating a community at the bar is one of the best parts of my job. BA: Give me three tips on how to continue excellent service when you're in the weeds. Natalia: 1) Always look up. Especially when you're scooping ice and when you're shaking a cocktail. This has saved me so many times. Guests know you're in the weeds as long as you acknowledge them, I've learned they'll usually support your efforts and patiently wait. 2) Always smile when you say you'll help them, even if you don't feel like it. Not only is it proven that smiling makes you feel better, but it also breaks the ice with a guest that is starting to feel restless. 3) Always follow rule 1 and 2 when handing off the drink. Regardless of how busy you are, handing off the drink with eye contact and a smile will always be appreciated. BA: What is the magic that creates the welcoming experience at The Purple Pig? Natalia: It begins with the owners, Jimmy Bannos and Jimmy Bannos Jr., and our management team. Their friendliness and passion for guest hospitality is what encourages our staff. All of us have been in the industry for quite some time, and we all genuinely love good food and drinks. I think that comes across in our enthusiasm for explaining the menu and in our willingness to recommend our favorite wines. Our location and communal seating helps too; we get a diverse group of people from all over the world, so conversations are always flowing. BA: Describe the attitude of a Chicago beverage professional and how it affects the beverage scene. Natalia: Chicago's Midwestern hospitality is unlike any other. We support one another and have a passion for learning everything we can about our industry. Our community is friendly, supportive and energized, which has inspired our guests to be passionate about our drinks. BA: How do you greet your guests? Natalia: With a drawn out "Hi" and a big smile. I give them time to sit down and look at our menu. I always ask if they've been to The Purple Pig before. We have a large menu, and helping guests navigate it is a great way for me to get to know them. BA: In Vegas there is a saying: "Every day is a holiday at the bar." We all have bad days. How do you keep your cool? Natalia: I remind myself to just take it one guest at a time. I've worked in the industry long enough to know my triggers for losing my cool, so I take a preventa- tive approach: I never work on an empty stomach, always have a bottle of water on hand and I always get plenty of sleep. BA: Give one word that describes the bartender in you. Natalia: Excited! january/february 2012 / the tasting panel / 103 Natalia's Signature Cocktail: LA SEÑORITA SONROSADA (The Blushing Lady) ◗ 2 oz. Del Maguey Minero Mezcal ◗ ¼ oz. Dolin Vermouth de Chambéry Blanc ◗ ¾ oz. lemon juice ◗ 1 oz. pineapple-, guava- and white tea–infused honey syrup ◗ 1 barspoon Grand Marnier ◗ 1 egg white ◗ 3 dashes Peychaud's Bitters ◗ Lemon zest ◗ Fresh lavender ◗ Dry shake. Add ice, shake and strain into cocktail glass. Express lemon oil from zest on foam, discard. Garnish with fresh lavender.

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