GTA trains bartenders to improve hospitality services in Berbice

As part of providing training to improve the overall performance of the hospitality sector across Guyana, the Tourism Ministry exposed Berbicians to the art of mixing beverages. The one-day mixology training programme was held on Friday in New Amsterdam.
Cocktails are alcoholic mixed drinks. Most commonly, cocktails are either a single spirit or a combination of spirits, mixed with other ingredients such as juices, flavoured syrups, tonic water, shrubs, and bitters.
The art of mixing these ingredients so that the user gets a unique experience that stimulates their taste buds is only known by some. Many crave finding mixers who will please their unique taste.
The demand for mixers in the local hospitality industry continues to grow, and with Region Six on the verge of a developmental take-off, the art of mixology is being sort after.
The Tourism Ministry through the Guyana Tourism Authority (GTA) is seeking to improve the quality of service being offered in the local tourism industry.
As such, a mixology training programme was held for persons in Region Six on Friday. The training took place at Leisure Inn in New Amsterdam
GTA’s Training and Tourism Development Officer, Chetnauth Persaud, explained that it was one of about 15 training programmes conducted by the agency.
“All of these training; from delivering quality service top advanced tour guide, culinary, housekeeping, first aid and CPR and mixology; all of them are done with the intention of improving the quality of service in the tourism industry.”
Persaud said the GTA has found that tourism is growing in Guyana and more tourists are arriving in here. Hence the need to have Guyanese trained in all areas of hospitality services and tourism.
“This training in particular started after we found the need to have bartenders trained. Every time we do delivery in quality service training which was geared towards the hotel, restaurants bars and taxi drivers, we found that hotels and bars were only sending waiters or waitresses or supervisors; the bartenders were not really included. So we started a programme, especially for the bartenders. Not only for them to get training on delivering quality service or customer service or what is required of them as a bartender but for them to get a little bit more understanding and appreciation for the craft that they do as it relates to mixing the drinks. This training is basically a beginner’s training but it goes as in-depth as how to cut a lime from the start and how to prepare drinks.”
He explained that the focus was on the ten most called-for drinks at bars. These include mojito, margarita, mudslide, piña colada among other cocktails.
In addition to that, Persaud said the training also included information as it relates to the responsibility as a bartender.
“As it relates to having underage persons drinking at the bar; as it relates to having persons going over their limit. So, when persons come to the bar just because they are buying drinks it doesn’t mean that you feed them more; we talk to them about their responsibility as a bartender to that customer.”
Meanwhile, a similar training programme is being planned for the Upper Corentyne, Region Six. (G4)