This cowboy-themed restaurant and microbrewery – Gold Rush Brews serves scrumptious meal, brewed beers, amazing mocktails and cocktails in Bengaluru. The restaurant has a vacation-like atmosphere that goes well for all the season. To know more about the same we had an exclusive interview with the Bartender – Dilip Kumar.
- Tell me about your background and success journey.
Ans. I come from a pretty humble background and having a small family. I started my career in Bangalore back in 2015 as Assistant Bartender then moved to Dubai for better understanding of the game of bartending and much education of mixologist. However, I always wanted to venture out on my own.So, started bartending of looking at cooking and mixing made crazy about growing as bartender, later got effected to mixologist, entertaining guest added to the blood.
- Tell us a little bit about Gold Rush Brews and what makes it unique?
Ans. Gold Rush offers a genuine taste of the wild, untamed west, far away from the madding crowd. This is the pub’s specialty.
Wide-open space with a clear blue sky, the air reeking of authentic home-brewed craft beer and smoked meat, and plenty of room to move around. A setting in which one can feel secure enough to express themselves freely and relax their inhibitions.
The microbrewery has got new theme which always encourage any bartender or employees to think beyond the imaginations and show the skill.
This also has more rustic old bartending ambiance, where bartenders used mix talk and spill out all over and see big loud communications between two unknown people jamming together.
- Post the pandemic, what kind of safety measures are part of the Gold Rush Brews?
Ans. No doubt, the pandemic affected restaurants and the culture of eating out. Social distancing is one of the main measures and controling the numbers of people on the premises. Hence, we do follow all the other safety measurement as per the WHO guidelines, though guest are very comfortable and not hesitating to talk to us and lough.
- As a determined Bar Tender, what are the challenges you have faced so far? What advice would you give to the young bar tenders out there?
Ans. Most important this field requires passion – love of mixing and crazy of taking risk on creating differences, good listener and talker.
A person should be capable of understand the busy bar, with patience of handling multilingual people as guest, showing maturity of talking and throwing jokes it situation prefers. Also, he should be multi tasking and follow his time accurately.
- What’s your approach to upselling?
Ans. Below are the key pointers:
- Read the guest well
- Listen before talking
- Match his expectation with best possible experience
- Ready to create best moments
- Pour the highest / premium drink for the guest
