In Coversation with Mixologist and Bar Manager, Rabi Chetri, The Pump House.

Rabi Chetri works in the capacity of a Mixologist at The Pump House. He comes with an experience of over 8 years in the hospitality industry with an in-depth understanding of Food & Beverage that helps him enhance customer experience and overall operations. Rabi is known for his social skills that enable him to strike a chord with the customers from the word go, which translates into him preparing some of the finest cocktails and mocktails based on guests' preference. The experience he has amassed in the last few years by working at renowned F&B outlets has given him the advantage of being able to manage multiple roles with ease. In conversation with BV, RAbi told more about his roles and responsibilities of being a mixologist. Rabi Chetri BV: What responsibilities do you think a mixologist has? Rabi: Apart from crafting original beverage menu items, we have to craft something unusual which will create an experience & inclination in the guest towards drinking a cocktail. Mixologists entertain guests while mixing drinks, talking to customers about spirits and offering trivia and history about various alcohols to keep guests engaged and enjoying themselves. A mixologist also chooses glassware, selects a spirits partner, looks at pricing and profitability, essentially does everything to make the drinking experience a great one.   BV: A wine glass floors and smashes- what to do next? Rabi: It will not be intentional ever either by the guest or by staff, I will offer a new one.   BV: What do you enjoy the most being a mixologist? Rabi: As a Mixologist, I have to experiment with new and unique ingredients. Honestly, I enjoy all aspects of my job, the craftsmanship & interacting with my guests and keeping them entertained.   BV: How do you communicate with your customers? Rabi: At The Pump House we have guests from all walks of life so I try talking and understand their mindset at that particular time and offer to create a cocktail for them that reflects their mood And let my cocktail do the job.   BV: What type of challenges you have faced so far being in this industry? Rabi: Ever changing government rules and policies and the changing customer behavior poses lots of challenge for us. The bar and restaurant industry is very competitive so it’s very important to frequently switch our offerings to keep things fresh. For that, we have to use unique ingredients and follow seasonal trends and continuously modify our cocktails. We have to capture new prospective customers and keep them coming back.   BV: Plans for the party season for the Pump House? Rabi: Christmas being showered with wines and cocktail & New year with beers, spirits, and resolutions For more such updates, follow us on Facebook, Instagram, and Twitter. Download our magazine Spunky Indian for exclusive stories.