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Dirnok posted:So if you read that underlined part like I do, we are obligated, by law, to handle poo poo. If we are capable of breaking it up, we break it up (and in my midwest college bar, we're almost always capable). If not or we're not interested in putting hands on some 6'7" linebacker looking son of a bitch, we call the cops. But, our response time is like 5 minutes. I imagine things are very different if you don't have cops already nearby and I have no idea how to go about dealing with poo poo in such circumstances. It doesn't even need to be within the bar itself. My former neighbourhood bar in my former neighbourhood got its license pulled over the number of shootings taking place in its parking lot. Aside from that, it was a nice place.
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Jan 10, 2013 03:30
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| # ? May 15, 2024 10:06 |
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Let's be honest; we've all been drunk for the last week, haven't we?
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Jan 10, 2013 20:37
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week?
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Jan 10, 2013 21:45
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Frozen Horse posted:It doesn't even need to be within the bar itself. My former neighbourhood bar in my former neighbourhood got its license pulled over the number of shootings taking place in its parking lot. Aside from that, it was a nice place. Yeah, violence and liquor licenses just don't seem to stick together for very long. None of the bars in my area actually have parking lots so I've never heard of anything like that. But on a similar note, I remember when I started barbacking, a couple guys were having an argument and took it outside to settle it. I was relieved that we didn't have to deal with it, but when the fight started outside the staff poured out the door to break it up leaving me thinking "It's outside, how the gently caress is this our problem?!" Come to find out if it starts inside the bar, to any degree, the bar is still liable and it's treated just the same as if it happened inside.
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Jan 11, 2013 10:46
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How common are barfights, really? Having gone to a bar pretty much at least once every other day (on average) for the past 5 or 6 years, all over the world, I still have never seen one. I've seen things come close, but never has it actually reached the point of a true fight.
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Jan 11, 2013 18:22
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Last night I almost had to restrain two bartenders from starting a fight with a group of middle aged bankers. At Saxon and Parole. At 6pm. Yesterday got weird.
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Jan 11, 2013 20:05
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PT6A posted:How common are barfights, really? Having gone to a bar pretty much at least once every other day (on average) for the past 5 or 6 years, all over the world, I still have never seen one. I've seen things come close, but never has it actually reached the point of a true fight. Depends on the place. In mine, maybe 2-3 times a year. In a couple places nearby, at least twice a month. Which is why they employe security where as we just have barbacks and bartenders. Really though, I see far, far more fights on the street after the bars close. At least a few every single weekend.
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Jan 12, 2013 10:19
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I'm no pro, but careful management goes a long ways. A free shot here and a quick talking too there goes a long ways in a tiny dive bar. The older regulars complain how bars have gotten so "P.C." but I'm too busy counting my tips from college kids to care.
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Jan 12, 2013 11:14
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So you've mentioned unpromotable Hispanic barbacks - how racial is bartending? What's the market like for Asians or Africans?
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Jan 12, 2013 12:30
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Seeker Maya posted:So you've mentioned unpromotable Hispanic barbacks - how racial is bartending? What's the market like for Asians or Africans? In my experience, it's more an issue of language skills than racism. I'd have happily promoted the good barbacks I had, Hispanic or any other ethnicity - but since bartending is a customer facing job, fluency in English is a prerequisite. Frankly, the barbacks that worked with me made as much as the bartenders anyway (we tipped out 25%), so it was kind of a nonissue. For African Americans, the first one I worked with started as a barback, and I basically forced him to move up to bartender as he was a drat good worker and extremely personable as well. The second one (different venue) was a server, and had trouble showing up on time so I eventually had to let him after he walked in 90 minutes late on Mother's Day. Never even had an Asian American apply at any place I worked at or managed, at least not that I remember. Sexism is a bigger issue than racism, I think. I've had more issues getting a job because I'm male than anything else.
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Jan 13, 2013 05:59
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Seeker Maya posted:So you've mentioned unpromotable Hispanic barbacks - how racial is bartending? What's the market like for Asians or Africans? In NYC it's harder for anyone who isn't white to get a nightlife job than it is for someone who is white. You see Hispanic or Black or Asian (female) barstaff but they're usually cooler than the equivalent white person in the same job, which kind of means they're compensating for their race being some kind of detriment. Why this is I'm not sure. You're also much more likely to see nonwhite barstaff at niche bars -- it doesn't matter what the niche is as far as I can tell, but Generic Club is going to have White Staff whereas Zany Theme Lounge will have a lot of ethnic staff of different stripes. I don't think I've seen more than a handful of Asian males behind the bar here and this includes in bars where a large proportion of the clientele is Asian. Still, it's way waaaaay easier to get A Bar Job being a black female than it is being a white male.
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Jan 13, 2013 06:15
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PT6A posted:How common are barfights, really? Having gone to a bar pretty much at least once every other day (on average) for the past 5 or 6 years, all over the world, I still have never seen one. I've seen things come close, but never has it actually reached the point of a true fight. Depends on the severity, but at least 2-3 a weekend at my place. A lot of minor squabbles and poo poo start, but our staff is pretty well trained, we employ a lot of doorstaff, and a number of our bartenders are former bouncers. The great thing is that we've never had a serious incident involving weapons -- outside of the one time this one drugged out dude was a block or so away from our club waving a machete on a street corner at passing cars -- and our patrons are basically just a bunch of rednecks who will beat the piss out of a guy, then buy him a beer afterwards once things are 'settled.' Other bars around aren't as great. There was a huge issue with the professional wrestler the British Bulldog back in the 90s at another club which according to scuttlebutt wasn't helped by the doorstaff acting like shitlords. Their door staff has a reputation for being really rough with unwanted patrons and are incredibly unprofessional. Another club, now shuttered, was under new management and their first big show was a hiphop gig where someone was shot. I get that weapons incidents aren't unheard of at big nightclubs, but they're pretty rare up in my neck of the woods and especially in the part of town that it happened at, so it raised quite a few eyebrows. I've a question for some of the nightclub bartenders, particularly the NYC ones who have been around a while. Have you noticed a discernible change with the younger crowds and alcohol use? A buddy of mine was talking to me about this the other night and he's of the mind that a lot of younger folks are growing up in an era where recreational drug use is far more commonplace (in terms of acceptance, access and cost) than it was when we were growing up and a lot of kids these days don't really give a poo poo about getting drunk/drinking. He's been at it in the industry far longer than I have and he just doesn't see a lot of champion drinking going on anymore. Part of it is due to government involvement in a lot of poo poo (eg, we're regulated on the number of drinks we can serve to patrons past 1AM, there are minimum cost requirements AND amount requirements for alcohol so you can't do .25 draft night or anything like that anymore, plus lots of rules about 'games' and 'entertainment' for licensed establishments) which has put a lot of damper on the 'allure' of nightclubs, but he also feels that it goes hand-in-hand with recreational drug use. I don't entirely agree with him, as the bar we both work has a ton of younger folks in there any given night. I also think that for the nightlife industry in general that it's not the case... a lot of places will just adapt and re-market/re-brand their poo poo so it'll work and those that don't will inevitably shutter themselves up. Basically, do you think drug culture has taken a significant bite out of the nightlife and/or have you noticed any trends with the younger crowds the more you've worked in nightclubs?
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Jan 13, 2013 18:27
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Just bartended the staff/regulars Christmas party at the unofficial bartenders' bar in our area, the place we all hang out at and all wished we worked at. Walked after a 6 hour shift with double what I've made in 14 hours on our busiest of days and I didn't even have to break a sweat. Alternating between elation and bitter loving resentment at a remarkable pace.
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Jan 15, 2013 10:47
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Here's an article about a bar designed around the bartender:  .So the next time someone is telling you they want you to come work for them, tell them OK as long as you get to completely redesign the bar.
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Jan 16, 2013 03:18
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SubponticatePoster posted:Here's an article about a bar designed around the bartender: They should have sent a poet... I have spirits, liquors and well restocks a good foot above and behind my head and wines going up above that at least 12 feet. Any time I need to bring something down, I see my life flash before my eyes. Der Luftwaffle fucked around with this message at 03:51 on Jan 16, 2013 |
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Jan 16, 2013 03:48
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SubponticatePoster posted:Here's an article about a bar designed around the bartender: Those guys are total rockstars and went from multiple consulting and management gigs to opening their own place, and they did it right. As right as you possibly can; they hired kitchen consultants to maximize service. Did that infographic point out the foot pedal operated sinks and the tool bucket with gently bubbling water which meets health code for food equipment stoarge? I've gone on record as saying they're piloting a starship into the future of liquor, and I mean it. The article doesn't do justice to how well laid out they are for a service; the Kold-Draft is behind a curtain between the point bartender and the service station, so no one has to leave the floor for ice. Easily the best bar I've been to in years, and I say that with a full mix of admiration and envy. Oh, and the drinks loving kill.
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Jan 16, 2013 07:30
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Is it just the photo, or is that bar like at or below waist level? I wouldn't want to be bending over mixing drinks, but maybe that's just because I'm used to mixing well about that height.
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Jan 16, 2013 07:38
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JawKnee posted:Is it just the photo, or is that bar like at or below waist level? I wouldn't want to be bending over mixing drinks, but maybe that's just because I'm used to mixing well about that height. According to the article, the floor behind the bar is raised about a half foot, which accounts for some of it. That said, yeah, the bartop looks uncomfortably low, but I have a feeling we're both wrong about that.
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Jan 16, 2013 07:59
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Shooting Blanks posted:According to the article, the floor behind the bar is raised about a half foot, which accounts for some of it. Yeah, that's really the only thing that I dislike about the design. Everything else looks really awesome, even that speed rail setup grew on me the more I looked at it. I love absolutely everything about that backbar, especially those built in step shelves. Having just bartended at a place with a top shelf that required me to be on my tip toes and kinda knock those bottles towards me, those steps would have been perfect. Don't really understand the foot pedal sinks though. Yeah, you don't have to stoop to turn on the faucets but you'd still have to stoop to actually wash the glasses, wouldn't you?
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Jan 16, 2013 10:02
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Dirnok posted:
Still use full if you have you hands full of glasses though. That bar is rad but goddamn that low bartop would get annoying as hell.
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Jan 16, 2013 12:15
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As a tall guy behind some very short bars let me say I would have killed for foot pedals. The knobs for operating the sink are down and way in the back, by far the worst part of using the sinks was literally crouching down so I could reach the loving knobs, then crouching down again so I could turn the water off. It looked like The Dance If The Ballet Shitter when I was trying to use the sink at speed I'm sure. It was either that or fumble around blindly with my face an inch from the bartop feeling for the loving things.
raton fucked around with this message at 15:23 on Jan 16, 2013 |
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Jan 16, 2013 15:20
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Are any of you required to take TIPS certification classes or similar alcohol serving classes?
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Jan 18, 2013 16:24
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Old Man Pants posted:Are any of you required to take TIPS certification classes or similar alcohol serving classes? In TX we generally have to be TABC certified (TABC = Texas Alcoholic Beverage Commission). It's not a legal requirement, however it's almost universally required by any venue that serves or sells alcohol, as it dumps the responsibility for serving underage people and overserving on individual employees (and provides a legal defense for the bar if an overserved patron drives off and kills someone) rather than the owner/license holder. Has to be renewed every 2 years. http://www.tabc.state.tx.us/faq/seller_server_training.asp
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Jan 18, 2013 17:36
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Old Man Pants posted:Are any of you required to take TIPS certification classes or similar alcohol serving classes? I think just about everywhere in Canada there's some sort of mandatory program. Ontario has Smart Serve, while Alberta has ProServe. You're legally required to have this certification in order to serve alcohol. Useful, as it covers some of the more esoteric rules we have (we're only allowed to serve a strict maximum of drinks after 1AM.) Most bars/pubs aren't too strict about it, but the place I'm at is the most rules abiding club I've ever seen.
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Jan 18, 2013 23:54
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https://www.youtube.com/watch?v=urZf_7NuFvg
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Jan 19, 2013 00:55
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The only way this would have been funnier/dumber is if the watermelon slipped and he impaled his hand on the stem of that cocktail glass.
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Jan 19, 2013 00:57
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The watermelon garnish at the end was completely unexpected and hilarious.
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Jan 19, 2013 01:15
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So Mr. Woods, would you please settle a disagreement? My bartender insists that a whtie russian is made with khalua, vodka, and milk. I insist it's Bailley's and not milk. Is it still a Russian if you put Irish cream?
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Jan 19, 2013 01:19
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As far as I know, you're wrong.
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Jan 19, 2013 02:47
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Benny the Snake posted:So Mr. Woods, would you please settle a disagreement? You probably shouldn't disagree with your bartender.
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Jan 19, 2013 03:11
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Benny the Snake posted:So Mr. Woods, would you please settle a disagreement? Listen to your bartender.
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Jan 19, 2013 03:53
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A whtie russian eh?
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Jan 19, 2013 10:45
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Benny the Snake posted:So Mr. Woods, would you please settle a disagreement? Irish cream instead of milk or cream makes it a Blond Russian.
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Jan 19, 2013 12:46
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navyjack posted:Irish cream instead of milk or cream makes it a Blond Russian. Something for the vegans: Cocoanut milk makes it a Cuban Missile Crisis. Soy milk makes it a Great Leap Forward (not recommended). Rice milk makes it a Ho Chi Minh (nice as an apertif version). Almond milk makes it a Refusenik.
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Jan 19, 2013 18:31
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I thought the Bailey's version was called a mudslide.
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Jan 19, 2013 18:38
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Base Emitter posted:I thought the Bailey's version was called a mudslide.
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Jan 19, 2013 18:51
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Lebowski used half and half. I like it with cream if it's short (ideal) and milk if tall (eh...).
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Jan 19, 2013 19:25
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navyjack posted:Irish cream instead of milk or cream makes it a Blond Russian. He meant to say Blind Russian.
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Jan 20, 2013 12:17
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Sheep-Goats posted:Lebowski used half and half. I like it with cream if it's short (ideal) and milk if tall (eh...).
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Jan 20, 2013 17:12
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| # ? May 15, 2024 10:06 |
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Moe_Rahn posted:Lebowski also used powdered non-dairy creamer when he absolutely had to, but that doesn't mean I'd mix one up with it. But what if you absolutely had to?
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Jan 20, 2013 18:51
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