I would trust a bartender at an upscale steakhouse to get almost everything right, particularly if the clientele are affluent middle-aged men who are the likeliest to be into classic cocktails. Last night, I went to a spirits tasting at a steakhouse in the W Hotel. One of the customers, a white, middle-aged man dressed in a suit, ordered a Manhattan as his opening cocktail. Being a huge Manhattan fan, I watched the bartender (Korean man who looked to be in his 30s or 40s) closely. He stirred the drink, added two drops of bitters (a detail many bartenders miss) and finished with a cherry that was not neon red in color. Granted, a Manhattan is not a difficult drink to make, but I have confidence that this bartender could competently make any drink I might order.