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Deep Thoreau: Aug 16, 2008

These threads are awesome. I'm on like page 16 of one of the old threads, but I do have some questions that I haven't seen an answer for yet.

1: When it comes to practicing at home, is it possible to buy some empty bottles, or just go to like a bar and ask for some? I figure I can fill those with water/apple juice/etc just to get used to pouring.

2: I saw that list of drinks James Woods suggested people memorize. Should I know how to make that stuff by doing it at home first? I ask because I'm not a huge drinker, and well, that's a lot of booze.

3: Is it better in your opinion to go for barback first? Or should I just say gently caress it and try getting a 'tenders job straight out?

4: Bar shifts. I have a job I work Fri-Sat-Sun. It pays about 10/hr and I work 8-5. It's an okay job, but if I got the chance, should I take a bartending fri-sat-sun job and tell those people I have to work weekdays/quit?

# ¿ Aug 15, 2012 00:52

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# ¿ May 3, 2024 16:57

Deep Thoreau: Aug 16, 2008

JawKnee posted:

1) I know if someone came asking me for bottles I wouldn't give it to them, but that's because we have some kind of business arrangement here to get deposit money back (there's a bottle-deposit charge here in BC). Try your local liquor store if they take empties back; otherwise I don't think it really matters what kind of bottle you use, most are fairly similar and the weird ones (I'm looking at you, Dissarono) never really feel good to pour with anyway - and probably won't have spouts at whatever bar you're working at first.

Practicing pouring is for muscle memory with respect to timing your pours, all you really need for that is a glass bottle (750mL or 1140mL - that's a 26oz or a 40oz), to get used to the weight, and a couple different spouts (that is, spouts of different end widths) to get used to timing your pours. You might also want to get a 1oz and 2oz shot-glass and a metal shaker. They'll help you measure out your shots and get a feeling for timing. Also, some regions (like here in British Columbia) pouring into a 1oz shot glass first with hard liquor is mandatory - no timed pours.

2)I doubt you need to really buy all that stuff, you should probably just memorize the ingredients/process and know what the bottles look like.

3) Yes, it will be easier to find a job this way. But if you get offered a bar position immediately I would take it. It might be rough-going at first but a few weeks in at most you should be much more comfortable than your first couple shifts (my first shift ever was on a busy karaoke night with one other tender and I essentially took on a barback roll in all but name).

4) I don't know what minimum wage is where you are, here in Vancouver it's now $10.25 - assuming your minimum isn't much lower than that, absolutely. You'll undoubtedly make as much or more money in tips. (I wouldn't worry though - you likely won't get the Friday/Saturday evening shifts at first).

Hey, thanks! Those are good ideas. Minimum wage here in California(Not sure if L.A has a seperate wage) is about 8.25/hr I believe.

I'm glad I don't have to buy all that booze. Not a lot of money on me atm. Where can I buy bottles like that? Or can it just be any sort of bottle? Also, the spouts. Best to buy it online, or a shop?

# ¿ Aug 15, 2012 01:07

Deep Thoreau: Aug 16, 2008

JawKnee posted:

You can probably find spouts easily enough at a local restaurant supply store - ask for a tapered spout, and a speed spout (or fast-pour spout). Don't get ones with cork stoppers, get the rubber/plastic stoppers - the cork will degrade and you'll end up having to buy new ones. You might also occasionally run across econo-pour spouts - which automatically measure out 1oz for you (I've seen these in hotels and a couple of bars) - they are worthless to you at this point, avoid them.

As for bottles, any glass liquor bottle will do (don't use a wine bottle - while they might work fine the length of the neck is often longer than a liquor bottle and could throw you off). Absent the few odd bottles (Galliano, Luxardo, Dissarono, Don Julio and the like) most are cylindrical with short necks, a few are square or some other basic geometric shape - your average vodka or whiskey bottle should be fine. You might be able to buy empty bottles like this at a brew shop, but I don't really know - maybe just pick up whatever you like to drink?

Thanks a lot! I'll look around for a restaurant supply store, there's probably several, considering it's Los Angeles.

As for the bottles: My main go-to is a gin and tonic. Sometimes Vodka and tonic with a splash of citrus. Might buy the stuff to make one of the drinks on the list. That way I can try them, and have the bottles/booze to practice with!

Edit: I have half a handle of Jose Cuevo gold. I'll practice shots with that, and just pour it back in. Had a bad experience with it a while ago. The smell makes me gag a little now.

# ¿ Aug 15, 2012 01:33

Deep Thoreau: Aug 16, 2008

leica posted:

Heh, sometimes I take for granted how awesome it is working with plastic cups. I was at a bar down the beach recently to visit a fellow bartender, and as I was watching her scrub glasses it reminded me of how much of a pain in the rear end it was to be in the weeds and having to stop to wash glasses because I ran out of rocks glasses or whatever.

What kind of place do you work at that uses plastic cups? Or does it use both plastic and glass? The bars I've been to mainly use glass. But I've seen/talked to bartenders who will pull out plastic cups when they're serving college kids who are doing jaeger bomb after bomb, because they know those kids are gonna get hosed up real quick and don't want to have to deal with them dropping and smashing glasses.

I got a free drink for keeping that very thing from happening. Some smashed college frat boy was waving around this mostly-empty glass, and it flew from his hand, and I managed to catch it. The bartender gave me a shot of tequila in a glass you normally drink like a whiskey sour in. Half full too.

I woke up the next morning with the devil loving my brain.

# ¿ Aug 15, 2012 03:42

Deep Thoreau: Aug 16, 2008

leica posted:

The bar I work at is right on the beach and glass is not allowed by law. Cops give out tickets for a hundred bucks a bottle. I've seen people get busted with a cooler full of beer bottles, you do the math.

Ahh, I didn't know that! A bar right on the beach sounds like a pretty nice place to work, scenery-wise. Growing up as a beach kid, that seems like an awesome place to bar tend.

nrr posted:

Congrats on your first safety meeting

Well, thanks? Not sure what you mean.

So here's the thing. I have a job I don't really hate, the people I work for are pretty nice, and they pay me over minimum wage. But I have an aunt and cousin moving in with us, and the 3 days I work just isn't enough money. I know some people have said a good way to get in is to barback. But it seems like barbacks tend to make minimum wage. I'm wondering if it'd be worth the risk of taking a full-time barback job and gamble on maybe getting promoted, versus sticking with this job, practicing a lot at home, and lying my rear end off hoping to get a bar tending job.

I don't really know enough people to put a bunch of people down as fake bosses/other bartenders. I'm 26 and male, but I LOOK younger. Young enough that I constantly get carded not only for drinks, but smokes too, even at the place I buy my cigs from regularly. So I don't think my appearance would be a huge factor in it, besides being a dude. But from what I've read, it sounds like it's an insanely hard job to get into. Plus, I live in Los Angeles, so there's that factor.

I don't mean to go e/n on this poo poo or anything, but some input from dudes who've been in the bar tending scene a while would help me out a lot!

# ¿ Aug 15, 2012 05:21

Deep Thoreau: Aug 16, 2008

nrr posted:

I'm sure it's not a universal thing, or at least the term isn't, but this is how it works in my neck of the woods:

Safety is important. Sometimes, it's paramount above all else that is going in the bar at the time to drop everything, and have an impromtu meeting to discuss safety. It's that important. You might have one of these meetings with one other staff member, or maybe a few. Maybe just with your boss. But the important thing is that there are multiple staff members present and they all are keen to work towards a common goal and make safety a priority.

First, the minutes from the last safety meeting be read. This is where one of the members recites them: "Safety." Then from there, all the other members of the meeting bring up their particular concerns for the current meeting: "Safety." everyone makes eye contact, nods solemnly, and then downs the glass of booze that they were given upon initiation of the Safety Meeting. Congratulations, your bar, your staff and your patrons are now a whole lot safer than they were before.

tl;dr: A safety meeting is basically the fake name you give drinking booze on the job to make it sound super legit. Sometimes it is legit, and downing some hard liquor right this instant is the only thing that is going to save multiple people from getting brutally murdered by a bartender/manager/doorman who is on the verge of snapping. Sometimes it's because you can't remember when your last safety meeting was, and that is dangerously unsafe. Sometimes it's just because your boss is an alcoholic and wants a drinking partner.

Either way, Safety First.

This is hilarious, I laughed out loud. Well I feel proud that I got to attend my first safety meeting. Too bad that was out in Arizona. Maybe I could have used that to get some work.

So I'm going to go looking for barback work, I have a few questions:

1)How should I dress? I don't own a suit and tie, but I have some slacks, some jeans, some button up shirts. Would a pair of slacks and a buttoned shirt be acceptable?

2)Should I be honest about my lack of experience? Just say something like "I haven't barbacked before, but I'm honest, on-time, and I'm a hard worker."?

3)Should I mention that I want to eventually work my way to bartender?

I live in West Los Angeles. If you guys maybe know of/heard of a good bar to try to get work at, I'd appreciate a heads up!

# ¿ Aug 15, 2012 21:12

Deep Thoreau: Aug 16, 2008

Shooting Blanks posted:

1 - Jeans and a polo or button down are probably perfect - barbacking is manual labor, if someone applied with me to barback and they were wearing slacks, a button down, and a tie, I'd assume they aren't going to last because they're unaware of the nature of the work. IMHO, dress one level nicer for the interview than you would for the job.

2 - Yes, be honest about your lack of experience.

3 - If asked, tell them right now you're just looking for work. If that turns into bartending down the line, great, but right now you're looking to barback. Emphasize that you know barbacking is hauling trash, hauling ice, stocking beer, racking and cleaning glassware, sweeping up, cleaning, etc., basically that you're aware it's manual labor. Bars can be reluctant to hire white barbacks because too often they try to start bartending immediately (whether or not they've done it before) because barbacking isn't "fun."

Seriously - I've never let go of a Hispanic barback before, but probably half the white guys I've hired either quit or were let go quickly because they would show up and either bitch constantly, not work at all, or try to start bartending every shift when we were already fully staffed.

Appreciate it! I'm aware that it won't be fun. I've done construction work where there only thing I was there for was hauling dirt and concrete over to a big pile. My current job, I take out the trash, sweep, wash bowls. Oh, and clean up lots and lots of dog piss and poo poo. So I'm perfectly fine with 'dirty' work.

Sheep-Goats posted:

I would be absolutely shocked if there were any non-hispanic/unpromotable barbacks in LA, bud. You'll probably have to go either waiter > bar or busboy > waiter > bar or dishbitch > waiter > bar in that area. Try the chain restaurants first, others are quite unlikely to hire without experience. Even pretend experience. Please emphasize in the interview that you will happily eat poo poo forever, are happy just being an entry level guy, etc etc, and don't change your mind about this until you've been there a few months and are already the hardest working/most capable barback/busboy/dishbitch/whatever. It's good to mention in the interview that you currently work as a lowly shiteater and are very happy doing that forever. Like Shooting Blanks said, white barback = whiny, entitled twerp who won't do his job because he feels destined for another. You have to counterbalance that.

As for clothes every service industry job I've applied to I've worn black slacks and a collared button down business shirt, tucked in, without a tie. Except for one upper end hotel job I applied to (didn't get hired, have no tits, manager was inexplicitly looking for tits) where I wore a suit/tie.

That makes sense. The thing that sucks about here is that even for waiter you gotta have experience. Most places I've seen it's like 2+ years. So I might have to try to get a busboy job. Even then it might be hard, because most places have hispanic busboys, and I'm white as hell. But I'm not gonna quit before I even try.

edit: That new place thing is a good idea. There's always places opening here. Always closing too, but that's a different story!

edit 2: I've had to clean up some stuff. You ever seen a dog that eats dog poo poo, then vomits it up so it's a mass of vomitshit? Barback work, I think, can't be worse than that.

Deep Thoreau fucked around with this message at 21:32 on Aug 15, 2012

# ¿ Aug 15, 2012 21:29

Deep Thoreau: Aug 16, 2008

Sheep-Goats posted:

Thems the shakes, buddy, it's like that everywhere. The general public doesn't understand that serving is a skilled profession and requires experience to step into any but the least desirable openings. The good news is that after you have like three months of experience as a waiter you can lie and say you have 2 on your resume and no one will notice when you come in for work. Lying when you have 0 days waiting will get caught on day one, though, usually.

A new place will need more people and people with good jobs will usually be hesitant to leave a known position for something that might be worse, so the requirements are lower at them. However, that doesn't mean they're gone. Worth a shot, but don't expect to waltz in.

By the way try to look "good" (a cougar would want to touch your dong) when you go in for the interview. LA is a particularly bad spot for this, they want hot young people scurrying around in their place and not much else.

Yeah, I'm not expecting this to be easy in any way! But that's okay with me.

LA is serious about that poo poo man. "Would MILFS want to bang this guy? No? Tell him to get lost." "Are her tits big enough? No? Throw away that application."

I love living here, but man.

edit: Looking good enough for a cougar to want your dong is a way every man should live his life.

edit 2: Vvv It's got its good things and it's bad things. Wouldn't say the worst. Wouldn't mind living in another place for a while though. Been here my whole life.

Deep Thoreau fucked around with this message at 21:41 on Aug 15, 2012

# ¿ Aug 15, 2012 21:39

Deep Thoreau: Aug 16, 2008

Question: What is a busser? Someone who cleans tables?

There's a Buffalo Wild Wings looking for a barback. They're holding open interviews tomorrow that I'll go to. Another place is looking for a busser. Wondering if that's a way to get in as well?

edit: noticed they're both tomorrow. One is from 11-1pm and the other is at 12:00pm. The 11-1pm is for busser

# ¿ Aug 16, 2012 00:58

Deep Thoreau: Aug 16, 2008

Shooting Blanks posted:

A busser is to waiters as a barback is to bartenders, basically.

A busser generally has cleanup responsibilities on the floor of a restaurant, including moving dirty dishes to the dishpit, wiping down tables (and possibly resetting them), sometimes keeping water/tea pitchers full, and generally cleaning up the floor and bathrooms.

A barback is a better chance to get behind the bar, if you have the option of only making it to one of those interviews, I would go for barback. BWW's tends to have reasonably high turnover (at least in Houston), so there's a good chance you'll wind up bartending there.

Well thanks! I'm going to go to the BWW open interview then. :tipshat:

edit: My moms flipping her poo poo after I told her because it's on crenshaw in baldwin hills. A predominantly black neighborhood. My *lilly white skin* will make me the target of vicious attacks, apparently.

edit 2: Vvv oh, I've thought of that. The tips and the hours that bartenders work has crossed my mind.

edit 3: Went looking on craigslist. There's a place looking for a barback! But they want someone with 1 year minimum bar experience. I'm guessing they don't want to train someone.

Deep Thoreau fucked around with this message at 05:13 on Aug 16, 2012

# ¿ Aug 16, 2012 01:11

Deep Thoreau: Aug 16, 2008

I'm curious about something. Lets say a customer comes in and orders a rum and coke. The coke part is obvious, but how do you choose which rum to put in? Does the manager/owner tell you what the go-to rum is for something like that, unless the customer requests a specific rum?

# ¿ Aug 16, 2012 05:26

Deep Thoreau: Aug 16, 2008

edit: ^^^ I'm a big fan of bombay sapphire and tonic. First drink I ever had!

Ahh, I did not know that! I've learned quite a lot from reading this thread and the old one.

FaceEater posted:

Also, read the old thread, and pick up a copy of the Bartenders Black Book for cheap on Amazon and read the first pages. Not the recipes, as those come later, but just read up on some really tried and true stories and advice about the work. I still keep my copy with me in my bag behind the bar at every shift.

And don't used spiced rum in a rum and coke, yeah. Just plain old white rum. I guess I just couldn't really think of enough call/top shelf examples for rum so I started listing whatever I could.

I'm on page 37 of the old thread. Been reading it all day. I plan on picking up the black book, some spouts and some booze next week when I get paid. Got about 30 bucks on me atm.

I sure hope I can find a barback job or something, I'd love to be a bartender eventually. Any of you guys on the east coast? My brother lives in West Virginia, near DC. How's the bartending scene there? As crazy as here in Los Angeles?

edit: Vvv don't get me wrong. I'm not romanticizing the job. But it seems like it'd be a good job for me is all.

Deep Thoreau fucked around with this message at 06:15 on Aug 16, 2012

# ¿ Aug 16, 2012 06:10

Deep Thoreau: Aug 16, 2008

nrr posted:

It's actually true that for almost every language around the world, that after a few drinks and you start slurring your words, no matter where you are geographically, the local word for "manager" is almost completely indistinguishable from the word for "sucker."

And almost every job! "Yes I'm the manager at blockbuster video" 'What does that mean?' "It means I get all of the trouble if poo poo goes down, without the pay raise to make it worth it."

edit: Interesting fact: Adding the word 'regional' to the beginning changes the meaning from 'sucker' to 'douchebag'.

# ¿ Aug 16, 2012 06:30

Deep Thoreau: Aug 16, 2008

That's pretty awesome Coldfire! Your bar looks very cool. Classy outfits too. :wotwot:

The only competition I know of is that 'worlds best flair' thing that takes place in Vegas. Any of you guys enter that?

# ¿ Aug 16, 2012 19:45

Deep Thoreau: Aug 16, 2008

That's not the important question. The important question is: Are the women at these contests sluttier then the woman at the bars?

edit: The Malibu Inn is hiring barbacks. It's a pretty good restaurant/bar. The open interviews are tomorrow though, which is when I work. It's not even that far from me, maybe 20-25 minutes max by car.

Deep Thoreau fucked around with this message at 21:04 on Aug 16, 2012

# ¿ Aug 16, 2012 20:53

Deep Thoreau: Aug 16, 2008

Perdido posted:

Moving swiftly/quickly behind the bar? Sure.

Full on running, though? That's a recipe for disaster and I ended up eating poo poo and getting drenched in Clamato because he was going full speed ahead and there was literally no goddamned room for me to move.

The other issue with running is it gets our bouncer's dander up if they see a staff member sprinting somewhere. We're told not to run as bouncers will follow whoever is running.

Jogging, etc. is fine, but full on running like you're Usain Bolt is Not A Good Idea at my joint.

I say this as a former BA. I can't think of a time where I've needed to run, unless it was a one time situation where like my bartender had just run out of Jager and was pouring 10+ shots and needed it right away. Generally, I can do my job without sprinting.

Well that does make sense. Also I'm sorry but that sounds like it was hilarious. I think it's the clamato that does it. Of all the poo poo to get drenched in, it was tomato and clam juice.

I wish that open interview wasn't tomorrow. Can't risk my current(under the table paid) job for it. Basically there could be like 200 people there, and my boss said if I'm late or poo poo one more time, I'm fired. Ugh.

edit: Vvv that's true. But I basically went 5 years without work before I got this. My aunt and cousin might be moving in with us, so I can't go without a job. Plus this is L.A, the job market here is so bad that I need to stick with this until I can be sure I won't go another 5 drat years without work.

edit 2: To make it better, I'm not 'officially' on the payroll, I get paid cash. So I can't put this poo poo on my resume. So it'd look like I'm still unemployed.

Deep Thoreau fucked around with this message at 22:16 on Aug 16, 2012

# ¿ Aug 16, 2012 22:11

Deep Thoreau: Aug 16, 2008

Perdido posted:

RE: Other jobs,

I know a ton of folks who have gone over into real estate.

You guys expect your BAs to be flat out running?

I'm not saying they shouldn't be moving, but running full tilt is dangerous.

At least it wasn't a bus bin full of urine! Which we did once, to a server that was universally hated.

I can't imagine hating someone THAT much. I wish you had taken a picture of their face after it happened though. :allears:

What do you guys think about barbacking/bartending in a nightclub for your first job? A very good friend of my brother works for a man who owns several nightclubs. My brother's friend basically goes from club to club, does regional manager stuff, talks to sales reps to get good deals on product, stuff like that. My brother is going to contact him, see if he can help me get my foot in the door.

I'm hoping to hear from him soon. My job is loving depressing the poo poo out of me.

edit: Now I'm curious. Where did the urine come from? I mean did you guys just all whip it out and piss in it or what?

edit 2: Was it warm still? Or room temperature. I bet body-warm urine would be worse.

Deep Thoreau fucked around with this message at 05:39 on Aug 17, 2012

# ¿ Aug 17, 2012 05:37

Deep Thoreau: Aug 16, 2008

Vegetable Melange posted:

Oh man.

I did a private event for a whiskey company that was providing the open bar at the book launch party for some hipster band I've never heard of. We set up the bar, three bartenders, couple cases of whiskey and mixers at each station. Of course there's too little ice, but more is on the way. 15 minutes to go time, we are all set up but forbidden to serve until 7. We pre-make a few dozen drinks so we're ready to go at the buzzer. The line forms, five deep at each station, a wall of "No, we don't have any white wine. The beer is across the room. We have cocktails." The clock strikes and it's sling six drinks as fast as you can. We stay five deep. Thirty minutes in, guy on my right with slippery hands loses a glass (because the corporate mixologist who supplied us got untempered glass to make up the boston shakers) and it shatters against the back wall of the gallery. Keep going. An hour in, the call is just "cocktails, cocktails" and I make the first mistake; I look up. The wall of people hasn't moved. I'm pretty sure the girl in front of me hasn't moved in three rounds, she's just passing drinks back. We're not taking orders for the individual cocktails any more, we're just making rounds as fast as we can. We run out of Vermouth, so no more white Manhattans. We have a safety meeting as I tell the other bartenders that it's only been an hour. Laughter turns to the sound of ice crunching. The wall ebbs and flows but the people get drunker and drunker on the two finest words in the English language, "Open Bar". Goddamn gallery receptions.

61.5 liters of whiskey, gallons of mixers, four bottles of benedictine, three of vermouth. Two goddamn flats of tallboys. Several jars of luxardo cherries. All in 2.5 hours. We run out of product half an hour before the open bar closes. One by one, as we run out, we take our bows and go head to the loading dock to count the tips and smoke a cigarette. Those people were loving animals. We were told to expect 600, which is a reasonable figure for three bartenders, for three hours. What happened was they had a cap at 600, and a line around the block. Unsurprisingly, as we split a beer on the dock, the decision was made to go and get a proper drink, somewhere quiet.

That's insane! I hope you got okay tips out of it, at least?

Went on my first barback interview today. I was honest with the dude, and told him that I'd eventually like to bartend. So I'll either hear back from him tomorrow or I didn't get the job.

I also quit my other job because I had enough. :tipshat:

# ¿ Aug 17, 2012 20:53

Deep Thoreau: Aug 16, 2008

Well, now I know that I need to politely decline if someone asks me to piss in a bus bin, once I get a barback job.

"Sorry man, just went. Good luck getting all that pee you need."

# ¿ Aug 17, 2012 22:41

Deep Thoreau: Aug 16, 2008

Rotten Cookies posted:

I was once tipped $5 total in one night by a bunch of brits who tipped a quarter a drink.

Weighing down my drat pockets!

haha what? A quarter a drink? The gently caress is that?

The minimum I tip is $1 a drink. If the person serving me is cool or I like how they make my drinks, I'll tip more per drink in appreciation. I can't imagine how 'hey lets give them 1 quarter per drink' seems like a good idea.

# ¿ Aug 18, 2012 20:26

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# ¿ May 3, 2024 16:57

Deep Thoreau: Aug 16, 2008

Been going to bars/restaurants trying to get a barback job. Went in yesterday to this little bar, was pretty slow. Talked to the manager, and his response was "Well, I'll keep your resume on file, but don't count on a call. The owners only hire chicks and mexicans."

Been striking out a bit, but still going. I think I've given out a dozen copies of my resume so far.

On the other hand, I went to go ask about a job in one bar, and saw some middle-aged woman who was so drunk, she smashed her face against the ladies bathroom door. It was 1 in the afternoon. :v:

# ¿ Aug 26, 2012 21:40

The Something Awful Forums > Discussion > Ask/Tell > Ask me about Bartending - The Revenge