SERVICE

a knowledgeable and Attentive Service…

A regiment of 20 Librarians do their best every night to bring our guests the most memorable experience without letting them feel that they are Kings and Queens of the land: Brandy Library’s approach to service is indeed different. The product, these wonderful gems lining the shelves that passionate Distillers and Cellar Masters have crafted during many years are the stars of the venue; our patrons are well treated of course, pampered should we say, as long as what is drunk is appreciated to its full extend.

The staff is therefore well trained into Brand Spirits knowledge: a newly hired member has been through a 15-hour video session, an introductory test, and further reading based on the latter’s result before serving his or her first customer. Weekly mini tests are submitted to all bartenders/waiters/waitresses who are commonly labeled “Spirits Sommeliers”, for they each must undertake our house “Standard Spirit Training Program” after 3 months of “age” in the house and pass a final 200-question exam. A Beverage Director and Head Spirit Sommelier serves as a mentor as well as a tutor to all of them. But with about 1500 different tipples and over 60 menu pages, it is quite understandable…

Since the greatest respect is given to the product, we make sure to show our guests the bottle before we pour the drink in front of them, whether wine, beer or aged spirit is ordered. Another difference with most places lies in the agreement from the customer: a taste is poured to make sure that it matches what our patrons had in mind. In the affirmative, we pour 2oz of spirit or 6oz of wine.

 While we do not distribute olives/nuts/etc to our guests, we automatically give gougères (savory cheese puff) away; after dinner time, these free nibbles morph into mignardises (sweet little things like caramels, meringues, shortbread cookies, marshmallows, candied oranges). Naturally, all of the above are made in-house.

Bottles service is not common at Brandy Library, as we want to stay away from the nightclub-like service. However, it does happen, rarely though, that a table orders a bottle of Single Malt Scotch, we then multiply the price of one glass by 12 to get its full cost.

We use the “O” series line from Riedel, for their elegant thin high quality glassware. Their stem less attitude has proved to be both practical and classy.

When Whisky is served it is always neat, but we provide a side of ice for the drinker to help himself/herself as pleased as desired. We do not rush our customers and do not aim at “turning tables”, as we know better that profitable business can be generated in a comfortable and peaceful atmosphere, and call for more repeat clientele.