Mr. Riebel, you were recently named “Host of the Year” by the bar magazine “Mixology” and the gastro guide “Falstaff”. So you need to know: what makes a good host?
Proximity and at the same time distance to the guest.
That’s a bit too general for me.
Yes that’s it. But if you think about it carefully, that’s actually the heart of the matter. A good host leads the guest through the evening, but he has to assess each guest individually and ask himself: Does this person need more closeness in the form of communication? And when does she need a little more distance? Some guests just want to have a drink and be left alone. But most of them don’t go to the bar alone, they come with partners or friends and thus already have people to talk to. As a host, you have to develop a sense of who you can and cannot match in the bar. This also includes – at least here in “The Tiny Cup” – a strategy at the door. Sometimes you have to say no when the bar is pretty full – after all, we only have 17 square meters. In a way, this is also a kind of protection for the guests who are in the room, so that it doesn’t get too crowded, too loud and too wild for them.
What role does advice play in a bar?
That is very different. We certainly have a lot of guests who like to get involved with the menu and try something. We always have new drinks in the program, so it doesn’t get boring. But of course there are also people who actually expect advice, along the lines of “do something cool for me”. Then you have to tap a little: Which spirit should it be? Does he or she like something with a bit of acid or not? Does he or she want something fruity, herbal or even both? Should it be strong or rather light? Complex or easy? Once we’ve checked that out, we’ll find something suitable. I am particularly happy about guests who are willing to broaden their horizons and do not always order their favorite drink.
The way I do my dirty martini. . .
Exactly, I’m used to that with you, but it’s not bad either. Of course, you can’t say anything against such a wish. Because a guest who knows exactly what he wants shows me that he is busy with drinks and has an idea of what to expect from us. Classics never have to be on a menu, because the bar should mix everything that is possible through their portfolio. Please keep ordering dirty martini.
May I expand my first question a bit? What makes a good bar?
There is a great sentence from the Hamburg bar operator Jörg Meyer: The drink is incidentally perfect. After all, you don’t just go to a bar for the drinks, but for the atmosphere and the communication. It has different levels: the room, the design, the guests, the mood. I think a good bar must above all have a certain consistency. So that the guests know: when I go to this store, I get a specific programme.
Can a bar and its bartender have a specific signature, similar to a restaurant and its chef?
I think so. So, if we’re talking about “The Tiny Cup” for example, then there should be a very, very clear handwriting.
And how would you describe them?
We’re on the classic here, and our drinks are stable.
That means?