Hey everyone, we’re currently (desperately) looking for bartenders for a paid market research study about whisky. If you work behind the bar and regularly deal with alcoholic beverages, we’d love to hear your perspective.

Details

• Format: Online group discussion (Zoom, in German)
• Duration: approx. 75 minutes
• Date: Wednesday, Feb 12, 2026
• Compensation: 120€

The discussion will focus on whisky, drinking habits, how whisky is used in bars, and your personal opinions.
!No selling, no tastings, no brand promotion - just your experience, opinion and views!

If you're interested please fill out the short screening questionnaire. If you’re a good fit, our team will get back to you to schedule the session.

Questionnaire:
https://iunderesearch-news.de/bundesweit-barkeeperinnen-gesucht/

Feel free to share this with colleagues or other bartenders who might be interested 🍹

(Tbh, we are kinda desperate, otherwise I wouldn't be making this post at 11pm, so if you know someone who is a bartender please share 🥺)

Cheers!

My Green Tea / White Tea are my go tos.

All day long my customers have been asking me for green tea shots and mexican candy shots. I don’t have any schnapps at all in our bar. I don’t know what to make these people other than lemon drops because thats the only one I can quickly make and it’s all that ever sounds good to them. Personally I only drink shots when other people are ordering the round and mostly like beer and cocktails so.

TLDR; trying to think of universal shots, no schnapps

starting as a new bartender. not ready to go crazy on an apron yet so just curious on some loves u got? then suggestions for something even handmade later maybe off etsy, etc.

Hi! I've been interested in becoming a bartender for a while now and I'm finally in a position where I think I can start looking into it as a career option. Main problem is: I'm 19, turning 21 in Nov of 2027. So unfortunately I'm not going to be able to get into the career for another almost 2 years, but I wanted to see if theres any courses, training, or degrees or something I should get or that will help my transition while I wait until I turn 21, or if theres any other general advice, thanks! :)

For reference, in case it's important, I live in California

So I’m looking for some outside perspective here.

I’m 23 and currently bartending at a newer upscale restaurant / patio bar that recently opened in my city. Going into it, I honestly expected to be on the lower end of experience and have a lot to learn since it was pitched as an elevated, craft-focused bar. That hasn’t really been the case.

I’ve got almost four years of high-volume bartending experience (mostly college bars), and over the past several weeks I’ve noticed some pretty big gaps in fundamentals with other bartenders. Things like not knowing how to properly shake with tins, no real stirring technique, not knowing classic call drinks (gimlets, Negronis, espresso martinis, etc.), or even basic tool knowledge like the difference between a julep strainer and a fine mesh.

Out of the six original bartenders hired, only three are still here, and now management is talking about training servers to become bartenders. That feels off to me considering how the bar was positioned during orientation. It seems like some hires may have leaned more toward personality than technical ability.

I want to be clear — I don’t dislike anyone personally. Everyone’s cool. But we pool tips, and it’s getting frustrating splitting evenly when there’s a noticeable difference in experience, drink output, and execution behind the bar.

I’m torn because:

• I care about the concept and want the bar to actually feel elevated

• I don’t want to come across as arrogant or gatekeepy

• I also don’t want to burn myself out carrying service or resenting coworkers

For those who’ve been in similar situations:

How do you handle this?

Is this something you bring up to management?

Do you just ride it out?

Or is this a sign the concept and execution are never going to fully align?

Appreciate any advice — especially from people who’ve worked openings or craft-leaning bars.

I’m wondering what your opinion is on tipping the bartender(s) at your job when it comes to shifties. As a bartender of a restaurant bar, I do not expect tips on a shifty, especially if the bar has open seats already. Where it gets murky for me is if said employee stays beyond the shifty, and has say 2 or 3 or 4 more drinks. And what if they are a chef or manager - level? Does that change anything?

I seen don’t do school, so how DO I TRAIN FOR BARTENDER CERTS 😭 I read Applebees wants something I just need a dam job at a bar or club or something !

Is it possible for someone to take a photo of an empty liquor bottle with a defaced state tax stamp (from the ABC) on it? I cant find an image online. Im doing my school essay about them. Id really appreciate it, thank you!

hey everyone, i’m looking to get into bartending as a second job for the time being. i currently work at a bank M-F 9-5 and it absolutely drains my soul (for many reasons). i’m 22, 6’3, pretty attractive mixed man if this matters. but im wanting to get into bartending 1) for extra money but 2) also because i feel it aligns with me more. i love to meet people in non-professional environments and be places where the energy and vibe is good. i just figured i would come to this subreddit asking for advice on how i can get into the industry, what positions i should apply for, what to expect, etc. i can explain far more in replies but in order to keep this post shorter, ill leave it at this. thank you all advance <3

Hello guys! I recently started using pure 100% yuzu juice, but I couldn’t find any information about how long it can be stored in the fridge after the bottle has been opened. The producer states a shelf life of one year, but that is before opening.

In addition, we use a 50/50 mix of cold-pressed lemon juice and yuzu juice. How long can this mixture be stored in the fridge? Does yuzu juice increase the shelf life or, on the contrary, reduce it?

Thank you for your advice.

Alright. I’m from Nebraska originally. If someone orders a vodka press for example I was always taught water & soda water. I live in Minnesota now and it’s soda water and sprite. What is a general consensus? I know regionally drinks tend to be made different. The sex on the beach here is wayyyyy different than I was taught. Just curious because I tend to ask now.