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Shooting Blanks posted:Where have you worked where you were done cleaning in under an hour? Any decently busy bar I've been at has been 60-90 minutes, minimum, and that's with the barbacks hauling rear end to get everything done. Busy nights easily stretched to 2 hours to get everything taken care of. I'm pioneering this new tip called cleaning as you go and breaking down stations that aren't busy. I'll write y'all from the future and let you know how it goes.
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Nov 5, 2013 21:28
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Vegetable Melange posted:I'm pioneering this new tip called cleaning as you go and breaking down stations that aren't busy. I'll write y'all from the future and let you know how it goes. I primarily worked very high volume, didn't really work that way.
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Nov 6, 2013 06:27
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Synonymous posted:Apologies if this sort of thing has already been answered, search doesn't work great on my phone. I work in a pub near the city and the latest I finish is like 1 am but that's rare as gently caress. I seem to be the exception to the rule. When I was working at Crown there were shifts that I would finish at 7 am, they were loving horrible.
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Nov 6, 2013 06:30
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blowingupcasinos posted:
I mean that Maduro has a great range of spirits, bartenders who won't blink when asked for a calvados sour, and a more grown-up vibe than (for example) Natt Spil. If they bring in a DJ, they'll be playing downtempo that's good to chillax to and energizes the place to a higher level than, say, Graze, but isn't full-club like Merchant. I really love Maduro, but I don't smoke and don't like coming home smelling like an ashtray.
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Nov 6, 2013 15:28
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So do you guys have any certain drink you go for during the holidays that isn't necessarily horchata or eggnog? I'm trying to get an idea for a seasonal drink that isn't entirely a sweet or dessert drink.
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Nov 8, 2013 23:42
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Sheep-Goats posted:I've never seen a combo restaurant / bar that was any good. Some places in New York try to do this preposterous table shuffling exercise at a certain hour where the eating tables are moved to the walls or into storage before the "nightlife" hours start. Maybe in a less competitive market you could do it. There's a place out here in North Hollywood called The Federal, which is situated in an old 2-storey bank. They manage to do the "restaurant with late-night bar crowd" thing pretty well. The bottom floor is the restaurant, which serves food till about 11pm. The top floor is a nightclub that opens around 9 and has a bouncer at the stairs checking ID and taking covers. There's also a separate back entrance so clubbers don't have to pass through the dining area. The dining area is split in half by a hallway with the restrooms, with a full bar on each side; at a certain point they only send tables to the back area, then as the eaters leave around midnight it's pretty much just a full-on bar environment from there. I honestly liked it more when it was just starting out and the top floor had no cover, but I have to admit that it works well.
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Nov 9, 2013 09:18
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Gropes posted:So do you guys have any certain drink you go for during the holidays that isn't necessarily horchata or eggnog? I'm trying to get an idea for a seasonal drink that isn't entirely a sweet or dessert drink. Making your own mulled wine is pretty bomb. Calvados is synonymous with fall/winter holidays for me too.
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Nov 9, 2013 19:06
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Quote of the night: 'two vodka cokes and a gin and tonic. That's an alcoholic drink right? Its for a chick' Also a dude asked me for a 'GL&T tonight and I asked him what the gently caress he meant and figured it out for myself just as he told me it was a gin lime and tonic, but tbh if this poo poo ever catches on, I'm never going to respond to that without making them spell it out for me because I refuse to see a perfectly good drink reduced to the same level of acronymity as a loving VCR E: also I had a run of horrible nightmares after not smoking weed for a few days and I like to think its a sign I'm a good bartender that the one where a girl got upset about her strawberry daiquiri was about equally traumatic as the one where I ordered a sandwich from a completely automated subway and at every step of the process, the machines attempted to murder me and wound up wiping out another customer drowned in pussy juice fucked around with this message at 19:37 on Nov 9, 2013 |
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Nov 9, 2013 19:22
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An automated Subway? What?
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Nov 9, 2013 19:58
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MC Eating Disorder posted:Quote of the night: 'two vodka cokes and a gin and tonic. That's an alcoholic drink right? Its for a chick' Wait till you get to the americas and people start ordering stupid poo poo like cape cod's.
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Nov 9, 2013 22:24
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What is wrong with Cape Cods? Very basic drink and tasty. Perhaps you're thinking about Cosmopolitans that became crazy popular because of the show Sex and the City?
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Nov 10, 2013 00:53
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The original complaint was about using a bad abbreviation for a decent drink. It's not a Cape Cod, it's a Cape Codder. This probably doesn't bother you, but in my experience every bartender has one drink whose name they absolutely hate. Probably no two bartenders can share the same hatedrink, which in turn limits the total number of available bartenders in the universe. I used to get pretty peeved when people would order a Salty Dog (a greyhound with a salt rim). Like, really mad. raton fucked around with this message at 01:18 on Nov 10, 2013 |
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Nov 10, 2013 01:15
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Clarification, it was a 'GLT', no 'and' Also Americans seem to love dressing up really basic drinks with ridiculous names and calling them a cocktail but I can never get too mad, you guys invented the thing E: on the other hand I've noticed a lot more customers referring to these kinda drinks where dilution isn't a factor in the drink as 'highballs' instead of cocktails so that's an interesting step in favour of my base level of pedantry as a jerktender drowned in pussy juice fucked around with this message at 01:22 on Nov 10, 2013 |
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Nov 10, 2013 01:15
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No.  That's one of my peeves (its a fuckin peeve party in here and I know I'm not the only one with a million of them.) A highball is a glass. Calling a whole slew of drinks "highballs," especially when you aren't even serving those drinks in actual highball glasses, is stupid as poo poo. And the cape cod(der) thing is dumb as gently caress because it's a vodka cranberry. Are you too good to just order a loving vodka cranberry?! Trying to dress up a *spirit* + *mixer* drink with a name and then only ordering it by that name is the worst sort of pretentious bullshit. And no, you don't get to be snooty about it when you just added the traditional garnish that you were going to get anyway. Almost everywhere in the universe, a rum and coke is garnished with a lime. Asking for a cuba libre and demanding that it's different than a rum and coke because it has a lime with it is dumb and ur dumb shutup. t 
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Nov 10, 2013 01:37
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Sheep-Goats posted:I used to get pretty peeved when people would order a Salty Dog (a greyhound with a salt rim). Sub Vodka for Gin and that drink owns. Had a few (4) in an airport bar with a friend before tales two years ago, never flown so happy and electrolytically balanced. e: Cuba Libres should have a dash of Ango in them, poo poo's rad. A highball is acceptable terminology for a 1&1 or other, non-tiki long drink in more than a few places in NYC. bloody ghost titty fucked around with this message at 01:56 on Nov 10, 2013 |
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Nov 10, 2013 01:38
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Sheep-Goats posted:I used to get pretty peeved when people would order a Salty Dog (a greyhound with a salt rim). Salty dogs are awesome Never really got mad at people using names, more often than not most people wouldn't, but the odd time someone asked for a screwdriver or a greyhound rather than just the components I rather liked hearing it. Only time it got on my nerves was when it was something I'd never heard of, which isn't a big deal, I don't mind asking what's in a drink, but then the customer acts like it's goddamn outrageous that I don't know what their Funky Coconut is or whatever the hell. Had a couple girls come up to the bar once:  - "I'll have a princess water" - "No one knows what that is--" - "Of course he'll know what a princess water is" - "Nope, never heard of it." - "It's icewater with a lemon wedge" - "I've been doing this for 5 years and I've not once ever had someone call that a 'princess water'" - "Really??? Do you know what a chinese martini is?" - "...no?" - "Hot water with a lemon!" - 
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Nov 10, 2013 02:37
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JawKnee posted:
I've worked in a few places with a high local Asian population and staff have used "Asian cocktail" as a derisive name for the hot water/lemons because they're slightly annoying to make, arent a chargeable drink item and mean you're definitely not selling any alc or nonalc drinks not that table, but NEVER heard the term in public. One retard once charged a guest for them, added a bill modifier for Asian Cocktail and got themselves fired when management got the inevitable complaint.
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Nov 10, 2013 04:42
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Vegetable Melange posted:Sub Vodka for Gin and that drink owns. Had a few (4) in an airport bar with a friend before tales two years ago, never flown so happy and electrolytically balanced. I don't dislike the drink (well, no salt) it's the name. I'll have a SAAAAAAALLTTTTTTT DOGGGGGGGGGGGGGGG no. no no.
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Nov 10, 2013 05:33
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You guys. You guys, you guys. Negronis are loving great. Earlier tonight my coworker tried to talk poo poo at me for drinking one (bright pink drink in a rocks glass with a lemon twist, I understand) so I told him to take a sip. He had bought three more for himself by the time I left. Vegetable Melange posted:Sub Vodka for Gin and that drink owns. Had a few (4) in an airport bar with a friend before tales two years ago, never flown so happy and electrolytically balanced. I've always used "highball" as shorthand for a blank and blank as well, not sure how kosher it is but it's always served me well when training new people, since even if they're not technically highball glasses, all one-and-ones are usually served in the same glassware.
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Nov 10, 2013 06:55
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Boulevardier is my choice drink atm.. sub out the gin for rye in that negroni.
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Nov 17, 2013 20:02
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Ouija posted:Boulevardier is my choice drink atm.. sub out the gin for rye in that negroni. I usually use bourbon, but yeah. Boulevardier's are hot. Up the whisky ratio to make it a bit more palatable.
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Nov 18, 2013 02:32
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Any ideas for things to do with Suktinis besides a shotglass and a grimace? I had bought it because of the interesting bottle shape and a desire to support my local Lithuanian liquor store. On getting it home, I've discovered that it's got a taste like some blend of gin, Drambuie, and bitters.
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Nov 18, 2013 16:58
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Blackout Wednesday is upon us! Good luck and Godspeed, y'all. See you on the other side!
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Nov 28, 2013 03:39
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Ouija posted:Boulevardier is my choice drink atm.. sub out the gin for rye in that negroni. Yes. A thousand times yes. blowingupcasinos posted:I usually use bourbon, but yeah. Boulevardier's are hot. Up the whisky ratio to make it a bit more palatable. And no. I must be an old man in a mid-30s man's body, but 1:1:1 rye/Campari/Carpano Antica all day. With an orange wheel, rocks, down please.
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Nov 28, 2013 06:40
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gonna be a dick and say that you want the oils of an orange twist instead of an orange wheel and its either down or on rocks, but yeah 1/1/1 all day. carapano is badass stuff and a carpano negroni or boulvardier is real tough to beat.
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Nov 28, 2013 07:21
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All these things are true and the day you come over to the 1.5:.75:.75 side of the tracks (I like a dash of ango, Amor y Amargo style) will be a glorious one indeed, my friends. PS grapefruit twist for the true believers.
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Nov 28, 2013 15:51
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nrr posted:gonna be a dick and say that you want the oils of an orange twist instead of an orange wheel and its either down or on rocks, but yeah 1/1/1 all day. carapano is badass stuff and a carpano negroni or boulvardier is real tough to beat. Vegetable Melange posted:All these things are true and the day you come over to the 1.5:.75:.75 side of the tracks (I like a dash of ango, Amor y Amargo style) will be a glorious one indeed, my friends. I know what I'm going to be doing today. I mean sure cooking thanksgiving and all will be fun, but this right here will be the taste off today. Is ten am too early to start drinking on thanksgiving? Thanks for setting me straight on rocks vs down and whatnot. I am truly an amateur spying on the professionals.
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Nov 28, 2013 18:54
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I quit bartending for life in October and I already have a new bartending job. What is wrong with me?
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Dec 1, 2013 21:27
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number one pta fan posted:I quit bartending for life in October and I already have a new bartending job. What is wrong with me? My sympathies and/or congratulations. I also left the lifestyle in October, but I'm still out. I have to admit that during my rougher days I've considered taking my old boss up on her "always a place for you here if you change your mind" offer. This will be a better life for me and my family though, so I'm staying strong. No more coming home from work to a sleeping house for me.
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Dec 1, 2013 22:07
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Got called in tonight to barback for a huge party reservation and ended up tending a bit. The bar tender on shift had me take care of mixed drinks, shots, and beers while he did the more complex drink orders. It was pretty great.
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Dec 10, 2013 06:51
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Congrats!
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Dec 10, 2013 21:02
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Oh yea, I should contribute this one. So my friends' bar is selling Xmas trees since they have a side yard and you don't need a permit this time of year for those. A friend of mine asks me to help him out Saturday, which I interpret (alcohol was a factor) as coming by for a few hours and selling trees during his barbacking shift. When I arrive he informs me that I'd agreed to close for him, a 15 hour shift including prep and breakdown. In a bar I don't work but twice a year. Man up, right? It was rough, but I used to work with one of the bartenders on Saturday nights at another spot in the neighborhood a few years ago, and the other is a friend and a hell of a hard worker so I figure the bar is set. Basically holocaust bloopers' night in reverse. And know what? It was awesome. One of my favorite parts of this business is that there is no "thats not my job" from anyone, porter to owner, at least at a good spot. Everyone should barback a shift in a strange bar once in awhile, because I tell you I appreciated my dope barback the next night, both spiritually and financially.
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Dec 11, 2013 23:50
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Vegetable Melange posted:Oh yea, I should contribute this one. So my friends' bar is selling Xmas trees since they have a side yard and you don't need a permit this time of year for those. A friend of mine asks me to help him out Saturday, which I interpret (alcohol was a factor) as coming by for a few hours and selling trees during his barbacking shift. When I arrive he informs me that I'd agreed to close for him, a 15 hour shift including prep and breakdown. In a bar I don't work but twice a year. Man up, right? It was rough, but I used to work with one of the bartenders on Saturday nights at another spot in the neighborhood a few years ago, and the other is a friend and a hell of a hard worker so I figure the bar is set. Basically holocaust bloopers' night in reverse. And know what? It was awesome. One of my favorite parts of this business is that there is no "thats not my job" from anyone, porter to owner, at least at a good spot. Everyone should barback a shift in a strange bar once in awhile, because I tell you I appreciated my dope barback the next night, both spiritually and financially. I did this once, when I was still bartending. Got a call Sunday morning from a friend, they were desperate for a barback since one of theirs no call/no showed. Hangover didn't matter, just sucked it up and went in. Made OK money, and got offered a job on the spot.
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Dec 12, 2013 22:39
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Since I know that there's some SF bay area people here, I figured I'd might as well ask this here. Every year for Christmas, I tend to buy my brother some nice scotch but this year I want to change it up to a nice rye whiskey instead. However the place that I normally go to for scotch (The Whisky Shop) doesn't carry rye so I need to find somewhere else to buy a bottle. I found an old list of what he likes so I guess I'll get either rye he requested or something that you guys suggest or ask at the shop. Sazerac 18 year Pappy Van Winkle Hibiki Scotch Michter's Rye Laphroig Quarter Cask Redemption Rye - found a nice shop in DC, decided to ask the staff to suggest a nice rye and they picked this and he loved it I tend to get the Quarter Cask but I want to change things up a little this year. Tomato Soup fucked around with this message at 22:06 on Dec 16, 2013 |
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Dec 16, 2013 22:02
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If you're looking for a good rye whiskey, I would suggest High West. I've had both the Double Rye and the Rendezvous, and they're both extremely tasty.
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Dec 17, 2013 06:59
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Rittenhouse Rye. End of story.
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Dec 17, 2013 08:02
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Tomato Soup posted:Since I know that there's some SF bay area people here, I figured I'd might as well ask this here. Every year for Christmas, I tend to buy my brother some nice scotch but this year I want to change it up to a nice rye whiskey instead. However the place that I normally go to for scotch (The Whisky Shop) doesn't carry rye so I need to find somewhere else to buy a bottle. Good luck getting a bottle of Pappy. You either have to be on a waiting list or be willing to pay four figures for one of those.
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Dec 17, 2013 20:18
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Safety Dance posted:Good luck getting a bottle of Pappy. You either have to be on a waiting list or be willing to pay four figures for one of those. Yeah I googled a bit and figured that I wasn't going able to get him that so I'm just trying to find out what else he'd like if the shop doesn't have any other ryes on his list. Sazerac seems hard to find but Mitcher's might be doable. Or just get him Laphroaig again.
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Dec 17, 2013 23:45
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can't find the post but a while ago I got tipped in gold and thought it was the coolest thing ever. Welp, to gloat like an rear end in a top hat, i think I just topped that this week. Earlier in the week I had a return customer from last year come in and hand me an envelope, thanking me for looking after him. Turns out he's like the 3rd in charge guy of a major airline, and the envelope has his business card and a note saying this is good for 2 tickets anywhere in North America...  what? are you loving serious? holy poo poo. uhh... so I mean I had some ideas and all, but I'm not going to be able to get any time off for a while, so I kind of put in on the backburner for the moment. Then last night, the owner of a premium tequila brand walks in, remembers me from last year, pulls out his phone and starts looking for the recipe of the drink that I made him last year with his tequila, telling me how much he loved it. Cool. Hey, perfect coincidence, I've just finished working on a chamomile infused, barrel aged tequila, I'd love to get your thoughts on it. Dude loved it, and then invites me to Mexico to come check out his distillery and uhhh....  loving hell yes. Perfect destination to use my airline tip on. Awesome.Bartending kicks rear end. Don't do school. Stay in drugs, kids.
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Dec 19, 2013 02:42
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Jobs got its perks/get it, girl.
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Dec 19, 2013 03:10
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