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Rumpleminze is something I bought for the house exactly once, largely due to the great amount of shame it caused me, seeing it where I sleep. Clearly the only solution was to get rid of it quickly...
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Aug 16, 2014 13:46
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| # ? May 31, 2024 11:45 |
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Rumpleminze was great, I used to take a shot of it at the end of every shift so nobody could smell the beer, Jager, or whiskey on my breath.
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Aug 16, 2014 15:43
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Thanks to Fireball our Rumpleminze got dusted off for fire&ice shots otherwise it's never used. Anyone know a good cheater recipe for Mojitos if you don't have mint?
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Aug 16, 2014 18:24
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leica posted:Thanks to Fireball our Rumpleminze got dusted off for fire&ice shots otherwise it's never used. Best mojito recipe, with or without mint: "Sorry, we don't make those here."
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Aug 16, 2014 18:44
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Shooting Blanks posted:Rumpleminze was great, I used to take a shot of it at the end of every shift so nobody could smell the beer, Jager, or whiskey on my breath. you mean the start of every shift? guess it works for both
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Aug 16, 2014 20:02
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Shooting Blanks posted:Best mojito recipe, with or without mint: Well yeah that's what I always say, but sometimes I feel bad and want to offer something similar without the mint.
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Aug 16, 2014 22:57
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You run a beach bar, right? Gold rum, pineapple, maybe a splash of orange. I love Mount Gay.
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Aug 17, 2014 01:54
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mooyashi posted:You run a beach bar, right? Gold rum, pineapple, maybe a splash of orange. I love Mount Gay. Hell yeah. Caribou Lou 'em. Dunno if it's a proper substitute for a mojito, but it's a fine drink. Haven't seen my friends get nearly that hosed up completely by surprise since I made up a massive batch for a summer party a few years back. One glass was good, and halfway through the second the guy with the nicotine patch had peeled it off and was asking for a smoke and one guy couldn't stop laughing. Gooooooood times.
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Aug 17, 2014 02:55
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mooyashi posted:You run a beach bar, right? Gold rum, pineapple, maybe a splash of orange. I love Mount Gay. Yep. My favorite is Mount Gay Miami Vices with a Myers floater.
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Aug 17, 2014 03:10
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So I've started preparing absinthe at home the old-fashioned way, with sugar cube on the special spoon and dripping water. I haven't got a special dripper for it, I've just been doing it by hand with a water bottle. However, the sugar never really mixes properly and kinda winds up settling at the bottom, forcing me to stir it up a bit. Any suggestions for how to better prepare the stuff?
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Aug 17, 2014 05:45
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I've only done it with pastis but maybe you're dripping too quickly? With our fountain a rate of about a drip per second seems to be enough.
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Aug 17, 2014 06:53
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Yeah I'm definitely dripping more quickly than that. I'll try slowing it down some.
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Aug 17, 2014 08:06
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Not to sound like a broken record, but use sugar syrup and prepare it frappe or something. Unless the goofy ritual is important, in which case yeah, slow the water. Also, forget I called it goofy.
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Aug 17, 2014 11:44
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How much do you all pay a barback? I am backing at a busy bar in New Orleans and I get 10% credit tips and no cash tips. This seems pretty low to me, but I have no experience anywhere else only what I hear. Ultimately it ends up with the bartenders making about 3 to 4 times as much as me. The bartenders keep telling me not to worry about it because by next week I will be elevated to the level of bartender and therefore won't care, but I'm still going to want the next barback to get paid right.
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Sep 2, 2014 16:39
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I tipped out 20-25% of total tips, when I was still in the industry. That's on the high side, but I had the luxury of working with some exceedingly good barbacks so it was worth it to me.
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Sep 2, 2014 18:10
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All the places I've worked gave 10% of tips to barbacks. And the places I've worked have only ever had one barback working during any given shift. That's 10% of all tips, not just credit. Oh, and hourly wage obvi.
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Sep 3, 2014 04:05
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I worked at places that gave barbacks %15-%20.
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Sep 3, 2014 21:26
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my tipouts have always been relative to sales, not tips made. it always seemed kind of easy to just fudge numbers and undercut people when there's no record of what you're getting 20-25% of. maybe im being pessimistic, but hey, maybe that's why you're only getting a percentage of credit card tips because there's going to be a record of that... except that's loving grade a comedy if you're not getting a slice of cash tips at all because someone might undercut you on that and that'd be unfair.
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Sep 4, 2014 00:14
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20% has been standard for most places I know. However, some places have a better barback wage, and the tipout is less. In any case, if 20% is higher than normal, it won't kill a bartender to set a better precedent, and for the whole time I was a barback, a better tipout was an effective way of saying thank you (especially after hectic nights) and encouraging you to continue, and look out for everyone. The minimum says other things.
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Sep 4, 2014 02:37
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God bless great barbacks, great titties, and great tippers.
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Sep 30, 2014 04:01
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https://www.youtube.com/watch?v=7lPtr6dQrnY Please note that as a sophisticated and actual man I disagree with the opinions stated in this video and gladly drink brasso mixed with pine tar.
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Oct 2, 2014 05:16
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Did my first shift as bar back in a very trendy New York style bar in Manchester (UK)'s Northern Quarter this weekend. I'd worked as a bartender in a small sports club in my hometown but the environment just doesn't compare and I can't wait to hopefully move up to bartending and learn to make all the cocktails. Bar backing was tough but it flew by and was pretty fun, it's a good atmosphere in the bar, although gently caress the general public after about 11 when you've got a stack of glasses balanced on your shoulder and there isn't any floor space that isn't full of well dressed posh people dancing obnoxiously (not that I begrudge them that of course, but I'm allowed to complain). I know this has been asked a million times in this thread and I've read the responses but if anyone has any other lesser known tips for being a good bar back let me know! Also has anyone tried Big Wave? It's a craft beer and is apparently the most refreshing thing in the world.
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Oct 6, 2014 09:13
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Jakabite posted:Did my first shift as bar back in a very trendy New York style bar in Manchester (UK)'s Northern Quarter this weekend. I'd worked as a bartender in a small sports club in my hometown but the environment just doesn't compare and I can't wait to hopefully move up to bartending and learn to make all the cocktails. Bar backing was tough but it flew by and was pretty fun, it's a good atmosphere in the bar, although gently caress the general public after about 11 when you've got a stack of glasses balanced on your shoulder and there isn't any floor space that isn't full of well dressed posh people dancing obnoxiously (not that I begrudge them that of course, but I'm allowed to complain). Keep your head up, work hard, think three steps ahead. Big Wave is Kona Brewing out of Hawaii. Nothing that goes that far from home is still craft.
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Oct 6, 2014 09:43
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navyjack posted:Nothing that goes that far from home is still craft. Oh please, IPAs and a couple of other very delicate styles of beer aside, most beers travel fine, if treated appropriately. The problem is finding a distributor and shipper that don't store the product like they don't give a gently caress. Even IPA's just get less hoppy over time, I don't know exactly how long it takes beer to go "bad" but I've cellared beers for years and years and none of them have ever gone "off" the way a beer will if its constantly exposed to UV light or sudden changes in temperature. I assume the smaller guys don't have the money to really guarantee the quality of their product throughout shipping, but you'd think if they were really concerned about the fidelity of their beer, they'd just do what Stone do and refuse to transport it outside of a particular area Anecdotal: the only beers I've ever had that have been clearly off have been mass produced beers imported from Europe, I've never had a problem with any of the American craft stuff I've imported apart from a few overcarbonated bottle conditioned beers drowned in pussy juice fucked around with this message at 12:30 on Oct 6, 2014 |
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Oct 6, 2014 12:16
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navyjack posted:Keep your head up, work hard, think three steps ahead. Any Kona brew that you get in a bottle is brewed somewhere that's not Hawaii as part of the Craft Brew Alliance. They also alter the local water to match what they use on the big island.
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Oct 6, 2014 16:17
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MC Eating Disorder posted:Oh please, IPAs and a couple of other very delicate styles of beer aside, most beers travel fine, if treated appropriately. I was just being a snob.
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Oct 6, 2014 16:27
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Jakabite posted:Did my first shift as bar back in a very trendy New York style bar in Manchester (UK)'s Northern Quarter this weekend. I'd worked as a bartender in a small sports club in my hometown but the environment just doesn't compare and I can't wait to hopefully move up to bartending and learn to make all the cocktails. Bar backing was tough but it flew by and was pretty fun, it's a good atmosphere in the bar, although gently caress the general public after about 11 when you've got a stack of glasses balanced on your shoulder and there isn't any floor space that isn't full of well dressed posh people dancing obnoxiously (not that I begrudge them that of course, but I'm allowed to complain). Most important thing unmentioned: Bartenders get first dibs on the desperate/drunk girls at the end of the night.
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Oct 7, 2014 01:06
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Shooting Blanks posted:Most important thing unmentioned: Bartenders get first dibs on the desperate/drunk girls at the end of the night. Um, gross.
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Oct 7, 2014 03:28
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E: nope. Not funny.
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Oct 7, 2014 07:32
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MAKE NO BABBYS posted:Um, gross. Scumbags gonna scum. I learned the hard way not to date/sleep with your regulars.
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Oct 7, 2014 17:47
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I am queen creep but it's pretty distasteful to joke about gettin your customers intoxicated to take advantage of them.
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Oct 7, 2014 19:45
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MAKE NO BABBYS posted:I am queen creep but it's pretty distasteful to joke about gettin your customers intoxicated to take advantage of them. Joke's on you because that means you're not queen creep
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Oct 9, 2014 11:08
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I am officially queen creep now.
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Oct 10, 2014 04:55
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MAKE NO BABBYS posted:I am queen creep but it's pretty distasteful to joke about gettin your customers intoxicated to take advantage of them. No, stupid, you get them drunk so
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Oct 10, 2014 05:16
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Joke's on you; I have tits, I don't need to get people drunk to rob them blind.
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Oct 10, 2014 05:27
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Shooting Blanks posted:I am officially queen creep now. I'll allow it MAKE NO BABBYS posted:Joke's on you; I have tits, I don't need to get people drunk to rob them blind. Thread arete page raton fucked around with this message at 07:44 on Oct 10, 2014 |
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Oct 10, 2014 07:41
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MAKE NO BABBYS posted:Joke's on you; I have tits, I don't need to get people drunk to rob them blind. Um, gross
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Oct 10, 2014 08:11
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Money aside, nobody bartends for the hours
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Oct 10, 2014 08:12
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nrr posted:Um, gross No you see it's cool when girls make crass jokes, it's the rest of us that aren't allowed.
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Oct 10, 2014 08:28
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My last restaurant job needs me to work Saturday night behind the bar. It's been 9 months since I've worked there because I started a real job. Hope everyone likes gin and tonics because that's all I've been making for 3 weeks at home.
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Oct 10, 2014 14:00
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