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JawKnee posted:Dark and Stormy's Rum buck
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Jun 9, 2014 09:35
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JawKnee posted:tip out whenever someone comes on shift or goes off shift Man, that always ends up with people having to stay on the clock to count or being off the floor when they're needed. I think we just used different terms for the same thing. Not to be pedantic; probably a regional thing, but "tip pool" to me means something wildly different than a "tip split," one is loving awful and involves owners trying to use tips to float lovely shifts without paying a living wage or compensating reasonably, or get their hands into gratuities surreptitiously, one is a standard division of colleagues working a shift together in conjunction with one another. E: the places I generally choose to work do things exactly like Veggie Melange described, other than my current stop-gap job. E2: I put in my notice tomorrow at my lovely stop-gap job and move back to the city tomorrow... IM SO EXCITED MAKE NO BABBYS fucked around with this message at 10:35 on Jun 9, 2014 |
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Jun 9, 2014 09:49
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Gropes posted:I'm trying to come up with a new cocktail for our summer menu. What are some rum cocktails you guys enjoy during the hotter season? As of now I'm thinking of using Zaya rum and making a mango cordial since they're in season here but want some inspiration to fill the blanks. How about bumbo?
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Jun 9, 2014 15:19
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Vegetable Melange posted:I didn't know you were NYC. Come by for a drink sometime. Love to. Where you at again? PM me if you don't wanna post itt. Sadly, the only lesson I learned last night was: DO NOT EVER WORK FOR THE loving PLAZA HOTEL. Do you hate organization? Does the idea of a proper bar setup with all the necessities (the simplest ones - ice, liquor, and mixers) invoke feelings of dread and anger? Do you enjoy having completely contradictory instructions yelled at you for three hours by two short bald men both named Daniel? Then the Plaza Hotel is your place, buddy! Literally the biggest clusterfuck I have ever worked in about 4 years doing this on and off. Showed up at 10 to a thousand people running around like chickens with their heads cut off. Nobody knew poo poo about dick, nobody knew where anybody was supposed to go, where to sign in, who to talk to, what we were wearing, what to put behind which bar, NOTHIN'. I got shuttled around the innards of the hotel being told to go here by one dude and there by another dude (I made pit stops at 5 separate bars) until I finally said "gently caress it", broke off from the bustling pack of black-clad workers, found a table with a few bottles of Jack, Dewars, and Absolut on it, and stood behind it. The disorganization did give me a little down time to talk with Bryan Cranston, who had snuck in early to beat the crowd and is an absolutely wonderful man. Doors opened at eleven, I had wound up at a 3-person bar in the main hallway reception area. We had, in no particular order: no pour spouts, three shakers, two pint glasses, 6 huge crates of mixers for 10 bottles of liquor, no sink, no garnishes, no garnish tongs, and one SALAD BOWL full of ice between three bartenders. Like literally a bowl that you would serve a salad out of. Ice was gone by 11:05. I ran to go get some and not a single person among the staff who, I'm assuming, work at this hotel every goddamn day, could tell me where to find it. I stumbled on a kitchen on the third floor and found a big bag of ice, grabbed a plastic crate, threw the bag in it, sprinted back, and found the bar about 7 people deep with Questlove from the Roots first in line. I had been introduced to two guys when I set up shop at this bar, and found two completely different guys behind the bar when I got back with the ice. Turns out the dude to my left had never tended before, though the dude on my right said he was a pro (and, to his credit, backed it up with some serious volume work). I muttered some introductions, threw my suit jacket behind me, rolled up my sleeves, and started cranking out the messiest fuckin Cosmos I've ever made in my life. Brief impressions through the night: Questlove is also an awesome guy. Tipping at an open bar is always a little weird but he threw me a fiver for making two club sodas. Mark Rylance, the world's greatest living Shakespearean actor, enjoys his cranberry juice in a tall glass and wears a jaunty porkpie hat. Daniel Day-Lewis likes cheap wine and rarely buys a bottle that costs more than 16 bucks. Jan Maxwell is adorable. Richard Kind isn't loving around when he says he wants a double Absolut no ice in a pint glass. Jeffrey Tambor doesn't mind if it takes you a long time to make his drink because you're out of ice again. Tony groupies are a sad, sad bunch, and they do exist. On the whole, the winners/nominees/people from the shows conducted themselves incredibly well, while a lot of serious poo poo-talking was going down amongst producers, investors, and hangers-on. It's almost like a bunch of people who originally wanted to be actors but couldn't hack it turn out to be bitter, lovely assholes.... Portly DeVito type, to me: "Man, I gotta tell you, the party's GREAT out here. Doesn't look too good back there." I just gave him a death stare because seriously what the gently caress kind of talk is that. Drunk Girl in Dress, After Last Call: "Uhhhh you guys are supposed to close at 2, right?" Me: "Ish, yes" DGIDALC: *in tone of incredulous indignation, displaying phone* "My phone says 1:59. I want a drink." Me: "Okay, what do you want?" DGIDALC: "Let me get a.... uh.... do you have vodka?" *phone switches over to 2 am* Me: "Whoops, too late! Water it is." Breakdown of the bar was even more of a mess than setup, if that's possible. I wound up stripping the whole thing myself, dumping the liquor in a walk-in fridge, and bailing at 3 am. One of the Daniels tried to tell me I had to wrap up the hors d'oeuvres for another half hour, to which I laughed and told him no. All in all a pretty fun night, despite being an absolute mess. My roommate got kicked off one of the other bars for being drunk, apparently.
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Jun 9, 2014 18:54
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Sondheim posted:
This sounds like a blast. poo poo goes wrong, and you fix it, and fuckin get to help make a party happen and people are understanding and appreciate you for doing it (even with relatively light tipping, considered)? Yep, count me in.
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Jun 9, 2014 19:19
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FaceEater posted:This sounds like a blast. poo poo goes wrong, and you fix it, and fuckin get to help make a party happen and people are understanding and appreciate you for doing it (even with relatively light tipping, considered)? Yep, count me in. For sure, the gig itself was a blast once it got underway, but during prep, the utter lack of anything approaching organization or leadership surrounding a 3000+ person afterparty was just mind-boggling. Like for real if you've got a three-person bar right smack in the middle of the VIP hall, feet away from the entrance, and there's a dance floor in the next room, one would assume that stocking more than 2 750-ml bottles of water FOR THE ENTIRE NIGHT would be a priority.
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Jun 9, 2014 20:56
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Gropes posted:I'm trying to come up with a new cocktail for our summer menu. What are some rum cocktails you guys enjoy during the hotter season? As of now I'm thinking of using Zaya rum and making a mango cordial since they're in season here but want some inspiration to fill the blanks. Classic Blue Hawaiians are great. People love blue drinks for some reason, whenever I make a blue Long Island or Hawaiian everybody at the bar wants one. In other news, the economy must be doing better because tip percentages are consistently fuckin crazy here even after season going into the summer. I've never done this well during the week it's awesome.
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Jun 10, 2014 23:56
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^blue poo poo in a cup makes bank. Congrats on the tips man. Sondheim posted:For sure, the gig itself was a blast once it got underway, but during prep, the utter lack of anything approaching organization or leadership surrounding a 3000+ person afterparty was just mind-boggling. Yeah. People who just put on events with "OPEN BAR" often don't get this kinda basic sutff. I worked a catering gig for a while, and the people that I worked with at the "BAR" were trainable, for sure. But they had been there almost a year longer than me and had no clue what a gimlet was. And the only reason I knew was because I had memorized it as part of the basics instilled in me by reading this thread. Not saying I made I great one my first time out either, but at least I knew how it was supposed to go. Point being, their prep was also usually terrible for a bar setup. They had their basics down, but cutting more fruit than what had been pre-cut in the kitchen earlier that day was impossible (until I got there) behind the bar because they didn't keep a knife or small cutting board behind the bar "because they weren't on the event requisition bar setup form." And hadn't been. Since the bar started. Among other things like rotating stock, which wasn't ever done until they hired a new manager. Ha. Ah, memories. Ally McBeal Wiki fucked around with this message at 01:37 on Jun 12, 2014 |
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Jun 10, 2014 23:59
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doublepostin quote not edit
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Jun 11, 2014 00:00
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FaceEater posted:doublepostin quote not edit Do it nice or do it twice.
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Jun 11, 2014 04:15
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Gropes posted:I'm trying to come up with a new cocktail for our summer menu. What are some rum cocktails you guys enjoy during the hotter season? As of now I'm thinking of using Zaya rum and making a mango cordial since they're in season here but want some inspiration to fill the blanks. I've been getting really into caipirinhas this summer. Tasty and refreshing.
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Jun 11, 2014 06:58
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Gropes posted:I'm trying to come up with a new cocktail for our summer menu. What are some rum cocktails you guys enjoy during the hotter season? As of now I'm thinking of using Zaya rum and making a mango cordial since they're in season here but want some inspiration to fill the blanks. Cobra's Fang 2 oz Rum 1.5oz OJ .5oz Lime .5oz Passionfruit syrup 1 tsp Grenadine 2d Angostura 2d Absinthe Make a variation with the mango.
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Jun 12, 2014 09:55
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My formerly fun job has really started to suck in the last couple of months. A little (long) backstory: I work in a restaurant that seats roughly 240, with a 34 seat bar section. We used to run 3 bartenders on Friday and Saturday nights, which is totally overkill. Six weeks ago, a bartender called out so we ran with two- It was awesome. Worked hard, everything got done, service bar times were fast, zero customer complaints, and we made bank. You know, how a loving bar shift should be. For the next few weeks we did the same thing and it worked out great. Then management, who are big fans of over staffing (the service will be so much better! And staff is so loving cheap!) decided we could keep 2 bartenders, but we had to lose a 12 seat section. gently caress it, we rocked our little 22 person section and the service bar and still did okay. I walk in last night, and lo and behold there was a third bartender there. Did we get our 12 seats back? Nope! So there were 3 of us taking care of 22 guests at a time. All the while getting glared at by the GM (owner's 24 year old son with 6 months SERVING experience at an IHOP, also owned by his family) and our new "bar manager" (the worst bartender we've ever had, doesn't work weekends because no one wants her lazy rear end there, got the job by kissing an inordinate amount of rear end. Actively pushes to gently caress over the weekend bartenders). This is the most recent example, but the bar is constantly being undermined, belittled and poo poo on by management. The lovely part is that aside from management, I love my job. I love the 28 craft beers on draft, freedom to experiment with new cocktails, and most of all I love the chill rear end, intelligent customers. During the week we may not do crazy volume, but I genuinely like talking to our customers and average 30% from all of them. But 3 bartenders on a 22 person section is hosed. I guess my real question is, and TLDR at an interview, when they ask me why I'm leaving my old job, how can I say "Because management is a bunch of incompetent, unqualified fucktards" without coming off like a poo poo employee? martinlutherbling fucked around with this message at 18:30 on Jun 14, 2014 |
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Jun 14, 2014 18:26
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What more do you need to say than "management at my current/former workplace feel 3 bartenders serving a 22 seat section is appropriate"? Either they understand or you thank them for their time and head to the next interview, right?
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Jun 14, 2014 19:20
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That's a good point, I just remember as a kid when I first started working, I had a drilled into my head to never complain about the management of your previous job because it would make you look like kind of a douche and a difficult employee.
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Jun 14, 2014 19:31
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"I am leaving due to a conflict of perspective with the current management with regards to effective use of labor and flow of service policies". Or, "I think I can make more money here". Or "loving idiots couldn't run a foot race, let alone a bar".
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Jun 14, 2014 20:33
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The kind of job that will understand your complaint is the kind of job you want to have. The best jobs I've landed have been the ones where I've been completely honest and up-front in the interview. I can't work these hours, I won't do this side work, I left my job because it sucked and management was awful. If you lay it all out on the table, they understand you from the get-go and they're still willing to play ball? That's the kind of job you want to keep. When I got to the city, everyone told me to be diplomatic, polite, and undemanding and because of that I landed a series of jobs that didn't meet my needs for various reasons and took my politeness as license to work me like a dog and not pay me enough for it. The second I started telling people the amount of poo poo up with which I would not put, the industry turned into the magical support system it was reputed to be. Just my 2c.
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Jun 15, 2014 19:23
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"Because I'm LeBron James and those guys are the Cavs. Do you wanna win a championship? Cos I wanna win a championship, man" Then dunk in his face.
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Jun 15, 2014 22:10
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"I'm looking for the potential to make more money" Is all you really have to say, you'll have to feel out the interview to see if it's cool to go into details or not. If you're not comfortable doing it, don't.
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Jun 19, 2014 06:34
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loving hell, yesterday I caught one of my other bartenders making honey syrup with loving sugar. Somebody kill me
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Jun 26, 2014 18:23
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That's a paddling.
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Jun 26, 2014 21:34
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Also I should feel ashamed about volunteering the name "life's a peach" for a cocktail but I just can't be hosed to think about anything that isn't money whiskey or sex on my Monday.
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Jun 26, 2014 22:04
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Sex on the peach
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Jun 26, 2014 22:14
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fuzzy beaches
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Jun 26, 2014 22:17
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What drinks would you guys bring to a beach for a week? I'm in a unique position in that I'm allergic to caffeine and I've lost my taste for most fruity drinks (and there's too much sugar anyways). Ironic that I don't drink 90% of the drinks I make I suppose. I always do a few Pina Coladas and I'll probably mostly do some Mojitos and Vodka & Soda Waters + fruit (and lots of beer). But, I'm trying to think outside of the box here. Cause I'm not gonna be drinking any Sex on the Beaches or Blue Motherfuckers or anything that's heavy on sugar except for maybe every once in a while. I like the idea of incorporating soda water.
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Jul 4, 2014 20:40
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I'm thinking some sort of badass iced tea thing (not a long island cos too many ingredients - keep it simple) Like maybe throw in some whiskey, squeeze up some lemon juice, a bit of honey, and then brew up some tea and pour it all over some crushed ice. Crushed ice is really your friend in the heat. Depends on what your plan is really, are you going to batch up some stuff, or just make em as you go? Or do some mint juleps. Easy as hell, and you could make up a simple batch that you just pour over crushed ice in a tin/glass whenever you want a new one. You could go with gin instead of whiskey too, for something crisp and refreshing. Here's a little Julep variation I made with gin last year that's tasty and refreshing as hell and you could batch up pretty easily too. Monocle Tan 1.5oz gin (you could just go 2oz and skip the aperitif to make things easier if you couldn't be bothered buying extra bottles though) 0.5oz blanc aperitif like Lillet or Cocchi Americano 6 or so fresh basil leaves .3oz simple syrup (to taste) couple of dashes of orange bitters if you can find some Bash them leaves up a bit, then throw the rest in. Add some crushed ice, stir that poo poo up and *blam* I say what the devil are you uncouth bastards drinking at the beach? Is that an ale? In a can?! Heavens to Besty! My only suggestion if you're batching stuff with fresh herbs like mint or basil though would be to leave them out of the batch and add them as you make each drink to keep them fresh.
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Jul 4, 2014 21:52
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Thanks! I'll probably do both of those. I'll have to take it easy on the juleps though. It sounds like from the recipe, I'm practically just sipping on a shot since there isn't any mixer, ha. Anybody have some solid margarita recipes that go beyond margarita mix + triple sec + tequila + ice they personally prefer?
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Jul 5, 2014 02:42
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89 posted:
Margarita mix is blasphemy. 1.5oz tequila 1 oz agave 0.5 oz lime juice I personally add more lime because I like it that way. 
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Jul 6, 2014 07:17
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Modern Drunkard resumed print this month after a too-long hiatus. One of their finest pieces: quote:
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Jul 7, 2014 23:13
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What a story. Rest in peace, Giant.
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Jul 8, 2014 01:31
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I actually like the Jackie Gleason story even better, but Modern Drunkard is great.
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Jul 8, 2014 05:59
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So I've heard of this bar in LA, maybe Glendale, where the bartender asks you your favorite novelist and poet and he serves you based on your answers. Anybody heard of it?
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Jul 8, 2014 07:50
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That sounds like you're about to get poured a fifteen dollar cocktail over an aesthetically pleasing sphere of ice
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Jul 8, 2014 09:07
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Or the worst Uncle Remus joke I've ever heard
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Jul 8, 2014 09:09
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To this day I stand slack jawed at the barriers to getting a drink in my hands. Are you kidding me with this poo poo? My favorite novelist is Douglas Adams and my favorite poet is Ogden Nash; I hope you can come up with something shortly. Badump-tish.
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Jul 8, 2014 09:12
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That bar sounds like hell on earth.
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Jul 8, 2014 17:52
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 (thanks to Matt G)
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Jul 8, 2014 19:29
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If you say Charles Bukowski do you just get a jug of 5 dollar wine and cheap beer?
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Jul 8, 2014 20:18
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Hemingway and/or Hitchens (did he write anything other than non-fiction)? That's how you get straight rum and whisky.
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Jul 9, 2014 00:18
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Do bartenders ever get annoyed when one of their regulars decides to quit drinking but still shows up for non-alcoholic drinks? I've sobered up but I still like to drop by my favorite bar and just have a couple Cokes. I tip 100% since I'm not spending much, but my bartender still teases me about it.
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Jul 9, 2014 01:24
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