To make an old Fashioned is to attach oneself to history; and the good side of history at that. There is simple truth in whiskey. There is truth in sugar, in bitters, in orange peels. There is truth in the perfect pour of a jigger.
The concepts on getting a return guest hold true even after the sun sets. Sometimes people are in a rush to get to a movie or concert, and you need to deliver their experience of food and beverage in that time window, but other times it's quite the opposite.
For many bartenders, the hardest part of getting a drink on the menu or into a competition is not the ingredients or balance, but the name.
Keep these three things in mind when you consider how well your accounts are being serviced. YOU get to decide with whom you do business. Set your expectations high, and you will get the most out of these relationships for yourself and for your bar.
Many of these recommendations cost the restaurant nothing and stand out in a guest’s mind longer than a free shot of amaro at the end (although those are also generally appreciated in my book).