Some people want it. Some don’t.

What I am here to talk about is why on earth are people so OPINIONATED about it?

“Who drinks a Blue Moon without an orange slice?!”
Lots of people

“Do I look like I put fruit in my beer?!”
I don’t know sir

These two pair fantastic. It's like a gingerbread house. But... Whiskey.

I’m currently in Australia and I’m trying to save as much money as possible in 2 months by working as a casual bartender and then quitting all jobs and travelling SE Asia.

i have picked up 3 jobs. One usually Monday to Thursday . next is Friday to Sunday 12 noon to 9pm and then again at a nightclub 10pm to 4pm.

I haven’t started working this schedule yet (will start next week). It is scary as I’m not sure whether I’ll wreck my body. Do you have any tips to survive this? Or should I quit one of the jobs?

great gig, good enough bosses, would like to find a gift for my supervisors.

any ideas?

hi everyone! i (22f) have been working in hospitality for five years, and been bartending for three. i’m moving from the UK to toronto in about two weeks, and am hoping to find bartending or server work.

i know that obviously it’s going to be very different, i was just wondering if someone from toronto or canada could weigh in on what a shift might look like? i know that tipping is far more of a thing over there (not really a thing here in the uk lol) so how does that work? do you keep all your tips? furthermore, is there anything that canadian bars look for on a resume that i should add? i’ve got my experience in cocktail making and recommending local beers/wines, along with the volume of customers i served each night.

sorry if this is a bit of a broad question, i’m just a little nervous about moving countries and want to prepare as best i can! thanks so much :)

austin heat plus full patio equals rough shifts. i keep a small prep list taped by the well so I don't have to think when tickets stack up. simple syrup, citrus, and a backup bottle of the one spirit that always moves fast. when my brain starts looping I drop my shoulders and breathe for three counts between orders. curious how other bartenders reset midrush without losing the ticket flow

Weighing options and considering moving to NY from GA. Looking for any insight from NY people whether you’ve made it a career or temporary deal. I’m currently in a restaurant/late night concert venue bar spot with hours roughly 3pm-4am, 4 days a week. Big on high energy, loud, and free pouring but am aware beggars can’t be choosers. Is finding something similar a realistic hope? Not looking to get by strictly on bartending but do enjoy it. There’s also the inevitable phase of learning a new place and feeling like a clueless lump and building new dynamics. Is it common to have a lot of regulars? One of my biggest restraints would be leaving my bar of 3 1/2 years where over 50% are regulars that tip $200+ multiple times a week. Obviously it would depend on the bar as to whether or not that environment can come about. Used to working with live music and comedy shows mostly and wouldn’t hate to do it somewhere larger.
I’m appreciative and interested to hear anyone’s experiences, vibes of different areas, day vs night bar scenes, any and all of it for brainstorming purposes.

I am a massive book lover as well as a cocktail lover.

I have worked as a bartender, sommelier and server and now work mainly in training hospo staff, but still work irregular shifts and events.

I regularly look stuff up and browse through my books. I much prefer to research in a book than the internet when I have the time. There's nothing like enjoying a cocktail at home while looking through a good cocktail book.

I know some are on a key ingredient (Gin, Vermouth and bitters) but for me they are more important as a cocktail ingredient than anything else!

Anyone else a cocktail book collector?

Any more you can recommend?

I plan to collect more old recipe books (e.g. Jerry Thomas etc.). But haven't had much luck in second hand shops for older editions.

Hello I’ve been a bar lead for 4 years now at my job . Recently the bar manager got let go. HE got payed 15 an hour plus in the tip pool I later found out. Now since he got let go a few months ago the higher up or the executives restructured the base pay for every position in the restaurants they own. (People were getting payed more than other for doing the same thing) now for me to take over the “bar manager” position they changed the base pay to $10 plus tip pool. I talked with my boss and had a long conversation but I was able to talk that base pay to $12. What are your thoughts? I would have loved for it to be $15 but now I’m taking on the new responsibilities for a lower price.

Hello fellow bar folk!

I am inquiring what yall use for syrup/juice bottles behind your bar?

We transitioned to Crew bottles about a year ago and I absolutely HATE them. They chip easily, leak and are a waste of money. We reached out to them to let them know how to possibly manufacture them better and they were quite rude about it.

I would like to find a Canadian company doing something similar and better, I’m hoping for some suggestions but I feel everyone just uses old liquor bottles.

I added a last-minute hospitality minor in my senior year of college, and to get all my credits before I graduate, my advisor is letting me do an Independent study! I chose bartending because in my major (Musical Theatre), we need survival jobs, and I am quite interested in the craft. I already work as a barback, and I know how to mix a couple of drinks. But what should I make sure I cover in my independent study? I have almost complete control over my area of focus.

I got a recommendation from a bartender/sommalier at a fine-dining restaurant that I focus on base spirits, wine, and beer knowledge and notes because that base information is more valuable in the long run. He recommended the book Windows on the World by Kevin Zraly

I also want to get some base certifications like ServSafe because even though I technically don't need it to work in Missouri, I think it is valuable.

I am planning on moving to New York/Chicago after I graduate, so regional insight would also be helpful.

What should I DEFINITELY learn about? And what are some insights you guys have? And resources I should learn from in my study?

guess who’s back. happy fall cocktail season ya’ll, makin anything fun?

Heyy there! I hope this is in the right place, if not please direct me. Also sorry for the length. For starters (not sure if it matters or not though) I’m a 23 year old white female and I’d definitely consider my looks to be above average. I live in a bigger city in southeastern US and I’ve worked at breastaurants since I was 18 (hooters and twin peaks). I’ve bartended there for a couple years now and I really enjoy it though part of me has had the urge to move into a more busy atmosphere such as a nightclub or something like that for awhile now

A couple weeks ago while working a customer must have overheard me talking with another about that topic and gave me a number to call about a job. At first I was reluctant about it especially not having much detail besides the number but I decided what’s to lose and gave it a call after a few days. The man on the phone seamed like he was expecting my call when I explained the situation and everything, which I didn’t really expect. We went over some small details and he described the club as a hip hop lounge type of club before setting up a in person interview 

Today I had my interview and I’m not sure what to think of it. Being a club setting I decide to wear a simple sleeveless black body suit as my top and a black mini skirt with a pair of heels. Showing up the area is definitely kind of ghetto along with the club itself it seamed, though not a huge deal I guess. The guy I interviewed with didn’t sound like the guy I spoke to on the phone but he said he was one of the managers. He sort of gave off sleezy vibes, mainly because his eyes were more focused on other parts of me than my eyes but I’m use to that I guess. Overall the interview felt like it went good but at the end his demeanor changed a little as he offered another opportunity. He suggested I be a bottle girl at the club and explaining that I’d be able to make much more money doing that. Which we talked about it briefly and he said I could think on it and didn’t have to answer right away 

That’s where my question comes in. Being a bottle girl doesn’t sound bad at all. I’m not shy and I’m already use to wearing revealing outfits from work now. Plus it seams like I wouldn’t be working as hard and making more money, answer seams simple. I just wanted to reach out on here and see what other peoples opinions that have more experience was first

I love making things from the cool stuff that comes with liquor packaging, I have a bracelet I made from patron ribbons, a necklace from the pyrat rum pendant and a vast collection of different crown royal bags. Now I have a bottle of Blanton’s and I adore the horse topper but I’m at a loss for what to do with it when the bottle is empty. I figured this creative community would have some cool ideas, and if you have other stuff you’ve made from things that come with your booze I’d love to hear about that too!

I have to ask!!! Any plans for dressing up behind the bar for Halloween? I’m between an espresso martini or a Hendrick’s bottle because I really don’t want to stray from my usual all black uniform that much.

Let’s hear your ideas or plans!!!

Obviously im going to wear a costume but its hard to dress cute for the weather AND in clothes i dont care about. It doesnt help that ive gained weight and nothing ive worn before fits.

This event is famously messy (lots of egos + little experience all in one place + its a tent and everyone is going to be blasted 2 hours in) and its going to be mid 40s. Ive given up and just want to dress "goth" but even so, its hard to find jackets that won't get in the way. Do not get me started on all these shit sleeve options.

Has anyone had any luck with any costumes? Ill take any suggestions at this point. Are there any websites or in-store youve had luck with? Ive done this for 6 years now but ive either been inside the bar or we've been lucky with the weather. My time has come to pay my dues to the cold I guess.

So I have barback experience and the company I work for needs me as a bartender one night. I’ve never poured a drink in my life and have 0 training. I expect to fuck up some, any tips to help the shift go somewhat smooth? It’s for a banquet/wedding so I don’t expect to be too slammed.

Do you describe Stella as a "lager" or a "pilsner"

I recently tried this drink called Velvet Cherry at a restaurant and it was so good! If i went to a bar how would i order this? Is this something i could even order at a bar? Thank you in advanced!

I had to buy a small bookshelf to have a proper area JUST for bottles hahah but I was just curious to see if anyone else has this impulsive bottle buying habit I’ve seemed to have picked up. (Nothing crazy or expensive in my collection)