I was never a flair bartender. I was always more dedicated to service, to quality and to entertain the guests with humor and edutainment - not with cheesy bottle tricks. The only thing, what I did, which can be remotely seen as part of flairing, was work-flair. This is the technique to incorporate flairing into your work routine - however without slowing down and without sacrificing quality. Because lets face it - modern exhibition flair, might look good, but the drink you will get, are forgettable at best [and yes there might be some exceptions, which I never encountered]. But does flairing bring the bar forward? A big no! Great flairing has something to do with 100% dedication - for hand-eye coordination, timing... but the issue is, that it doesn't have anything to do with great service- and it has nothing to do with a great product. A good circus artist could become an incredible flair bartender... but does that makes sense? If it comes to mixology, maybe a good chef...