The Bar Manager Speaks
In conversation with Tim Hoevenagel, Manager of Tunes Bar at the Conservatorium Hotel in Amsterdam. About the new It drink, Dutch drinkers and gin and tonics.
What will be the new It drink?
“Tequila is a strong contender, because it is an interesting drink for both men and women. You can work with bitters, which appeal to men, as well as sweet flavors, which women tend to choose more often.”
What are some good cocktail bars in Amsterdam?
“I really like Door 74, Tales & Spirits, Vesper and, of course, Tunes Bar. Well-known names for Amsterdammers, but perhaps not yet outside the city. I say this proudly, but at Tunes Bar we never have to disappoint anyone. In principle, we can make any cocktail in the world, and that is quite special. I also like seeing that you can drink cocktails in more and more bars. You do have to bear in mind that the quality of a drink may be lower.”
Gin and tonics are festive, refreshing and they get you nicely drunk.
How would you describe the Dutch drinker?
“A lot of beer and wine is consumed in the Netherlands, which is a shame if you ask me. At a birthday party or another special occasion, people go a little wild with cocktails. The favorites are usually the mojito and caipirinha, or gin & tonic. Pretty boring if you ask me, because there is so much better available. I try to help people sitting at my bar get a really good cocktail, a beautiful old-fashioned or a pisco sour, for example.”
What is your favorite drink, and where do you prefer to drink it?
“The G&T. Simply because I work with it so much. Gin and tonics are festive, refreshing and they get you nicely drunk. I like drinking it at Razmataz.”
You just said that a G&T is boring?
“Actually, I am already protecting myself by not drinking special cocktails elsewhere. I then focus too much on how the cocktail is made. As a solution, I often order something simple, such as a G&T or another classic, so it cannot disappoint.”
Finally, how do you become a bar manager?
“Someone who worked at the Conservatorium Hotel would sometimes stand at my bar, and we would have enjoyable conversations. About my work, about the hotel. Soon afterward, Schilo van Coevorden called me to ask whether I was interested in a job at the hotel. In the first interview, I made no secret of my ambition—to have my own business. I believe they liked that, because I was able to start immediately. You have to be that boss, and bluff a little too. It is important to establish yourself. That means that wherever you work, you have to care about the business, be involved and always think along. I do not have a hotel school diploma myself, but I do have a lot of work experience. I am very eager to learn, so learning how to run a high-end bar in a five-star hotel has been a matter of learning by doing.”
Text: Nora van den Heuvel
Image: FavorFlav
