THE PDT EXPERIENCE

The guests’ experience begins when they call to make a reservation, before they even step foot in the bar. The accommodating tone of the reservationist’s voice on the phone and her ability to offer a booking at a reasonable hour paves the way for our host, whose warm greeting at the door sets the stage for the rest of the staff.

Seating guests in the right location is vital: we are conscientious about customers who want privacy and others who seek comradery, and we situate them accordingly. Once a table or stool is chosen, the bartender or server greets the guest with iced water and presents a menu featuring eighteen cocktails, four local beers, wines, and a selection of food from Crif Dogs. Descriptions of every offering are included to help guests decide what to drink—and to preempt questions about obscure ingredients.

When the guest finishes perusing the menu, we either place the order for the requested drink or conduct an interview to help them choose the ideal cocktail based on their personal preferences. Style of drink, spirit of choice, and their last drink (if applicable) are all taken into consideration. We suggest and prepare cocktails based on the guest’s tastes, not our own. The aim is to offer cocktails in courses like a tasting menu at a restaurant.

While customers are drinking, we’re either respectful of their privacy or eager to engage those who are keen to carry on a conversation. Refreshing cocktail napkins, refilling water glasses, and clearing empty plates and glassware provide numerous opportunities to converse with our customers. If the situation presents itself organically, we introduce ourselves. Our senior staff members recall each regular’s name and drink preference.

PDT bartenders, many of whom also work as servers on the floor, are trained to prepare large drink orders in tandem, cutting ticket times in half. This encourages guests to enjoy cocktails instead of beverages that take less time to prepare. The crews’ rapport with each other affects the guests’ perception of service at our bar. Unlike chefs, who are infamous for tantrums during service, bartenders, servers, and hosts do their best to remain cool-headed at all times. We have fun at work, but never more than the guests.

With the time of evening and quantity of people in the bar as variables, we constantly fine-tune the style of music being played and the lighting and temperature of the room. As responsible servers that prioritize safety over the bottom line, we vigilantly monitor the quantity of drinks served to each guest. Food and water are provided to mitigate the effects of indulgence; and occasionally, guests who have had too much to drink are cut off discreetly and diplomatically.

Once the bill is requested, condiments, glasses, and plates are cleared before the check is presented with a “thank you.” The water glasses remain full until the party gets up to leave, when we bid our guests a hearty “good-bye” and thank them one more time. It’s widely believed that those who had a good experience will tell five people and those who had a bad time will tell twenty. Fortunately, a quixotic phone booth, the portal between the serenity of PDT and the clamor of Crif Dogs, is their final impression.