Aperol Spritz in J Lounges

[ChrisMars]

Take it or leave it, I'm just saying that kind of language you used in your post (if that is indeed a quote of what you say - perhaps not) - is not culturally appropriate in Australia. Just because you've "never had an issue" does not necessarily mean you haven't offended them, they're paid to be nice to you.

You are correct, I don't use this exact quote, that's the shortest way I could quickly write what I wanted to convey. The interaction is longer, and if I sense the barista/bartender (yes they are the same in the J lounge) is not particularly open (busy day? end of shift?), I switch to a beer. If the bartender is in a happy mood, I explain how to prepare the drink; it starts with locating the beverage, which they usually can't despite its distinctive color; and yes at the end I might give some info on the origin of the drink, because why not? When using the right tone and the right smile, everything is easy; and when I come back later for another one and the barista smile at me and ask: another one? well, I take this as a sign that there was no issue. I will never know for sure.

Again though, this is all assuming your quote above is correct. You can achieve the same effect with more polite language, and perhaps you do. But the exact quote you use grates on me, and apparently, many others.

I agree, maybe you can also achieve the same effect - letting me know my quote sounds condescending - with a more polite language than you did.

I've ordered many coughtails at bars around the world (not really airline lounges) and if they didn't know the coughtail, I don't make them feel stupid for not knowing - I simply tell them the ingredients and ask if they're able to make it. It's not a big deal.

When I go to a bar, I order from the menu. I would feel impolite ordering off the menu, but that's my view. Let me ask you this: how do you know you don't piss off the bartenders when you ask for a drink off the menu in one of your world bars? Maybe they think: "not another idiot who can't just order from the list like others?", maybe they wish they could throw the menu at your face, but can't because they are paid to serve alcohol?. Or maybe they are just happy to try something new and interact with customers. It just depends on the type of bar you are in, how receptive is the bartender on the moment, and how polite and enjoyable is the connection you are building, right?

There is no drink menu in the lounge. There is a large choice of alcohol on display. Aperol is always there. It's meant to be used somehow. So here I am, trying to make the best of it.

 

[justinbrett]

You are correct, I don't use this exact quote, that's the shortest way I could quickly write what I wanted to convey. The interaction is longer, and if I sense the barista/bartender (yes they are the same in the J lounge) is not particularly open (busy day? end of shift?), I switch to a beer. If the bartender is in a happy mood, I explain how to prepare the drink; it starts with locating the beverage, which they usually can't despite its distinctive color; and yes at the end I might give some info on the origin of the drink, because why not? When using the right tone and the right smile, everything is easy; and when I come back later for another one and the barista smile at me and ask: another one? well, I take this as a sign that there was no issue. I will never know for sure.



I agree, maybe you can also achieve the same effect - letting me know my quote sounds condescending - with a more polite language than you did.



When I go to a bar, I order from the menu. I would feel impolite ordering off the menu, but that's my view. Let me ask you this: how do you know you don't piss off the bartenders when you ask for a drink off the menu in one of your world bars? Maybe they think: "not another idiot who can't just order from the list like others?", maybe they wish they could throw the menu at your face, but can't because they are paid to serve alcohol?. Or maybe they are just happy to try something new and interact with customers. It just depends on the type of bar you are in, how receptive is the bartender on the moment, and how polite and enjoyable is the connection you are building, right?

There is no drink menu in the lounge. There is a large choice of alcohol on display. Aperol is always there. It's meant to be used somehow. So here I am, trying to make the best of it.

You’ve completely missed the point of my post. You can ask for whatever you want at a bar, including airline lounge bar, just don’t be rude about it. The phrase “Let’s make one together” is extremely patronising and what you would say to a child.

I was a bartender in a busy Brisbane bar back in my uni days. Any bartender worth their salt will make any coughtail for you - especially the common IBA ones (eg Manhattan, Cosmopolitan, Margarita etc) whether or not they are on the menu. Most coughtail menus say something like “these are our suggestions but feel free to order anything you like”. The only caveat on this is choose your time and place - don’t order a coughtail at a busy bar that’s 10 deep and is not a dedicated coughtail bar.

 

[Vic]

I'm still not convinced they have Aperol in domestic lounges.

Personally I keep asking for a Graham Greene. I'm yet to find someone who knows the ingredients.

 

[ChrisMars]

@justinbrett Why on earth do you keep insisting with this quote when I set the record straight in my previous message? What are you trying to achieve?

@Vic I saw some Aperol in Sydney / Melbourne / Canberra J lounges. I don't know about the other one. Best is to ask, though quite often the staff doesn't know how Aperol looks like.