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Oh Thread! How I've missed you! My 2 cents worth on a couple of things, a update on myself and some photos, beacuse gently caress it, I can. The argument between mixologist and bartender: as far as I'm aware there are different levels of skill when it comes to a bartender, from pulling beers to molecular / barrel aging / whatever fad has taken over the cocktail scene. A mixologist is simply a title to take to your boss to try and get paid more. I don't think one person in my city that I know of would willingly call themselves a mixologist without their tongue firmly implanted in their cheek. Safety shots in some bars are a necessity, always have a bottle under the well that got written up on raw wastage for those moments where it'd be safer to have a shot and have a smoke then make another 6 mojitos and 4 old fashions in 2 orders, peak service. Out of curiosity; what are your go to shots? Someone got their scowl on at me the other day for enjoying a shot of Jim Beam White, and I realized it was a bit of a guilty pleasure to drink well spirits over back bar during service. I'd also be interested to hear about how many of our cocktail bartenders on SA have won/ entered/ are entering competitions, whether global, or brand based. The management side of things is interesting at the moment, it feels 80% babysitting and 20% bartending at the moment, so the tips are even worse at the moment. The venue that I work is on the corner of the busiest street in the "entertainment disctrict" of this city, and we've been reopen for 2 months now, unfortunately I'm not getting the numbers I'd like to, but I'm getting the clientelle that I'd like. Waiting game I guess! Anyway; Coldfire: Cocktail bar manager When I'm not in a bar somewhere, I'm usually shooting, the yin to my bartender yang. So have a few photos  Quick and dirty shot of the new bar  28ml jiggers! Yay!  One of the restaurant boys just learned how to make a Harvard  Small staff training
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Aug 16, 2012 19:00
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| # ¿ May 3, 2024 16:04 |
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https://www.youtube.com/watch?v=hjn0Ni6g1kM poo poo Brand Ambassadors say Only found this video this week but had a great cackle at it.
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Sep 2, 2012 07:30
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$550 floats, 3 tills for a 3 well, 6 bartenders, grossing 22k average on a Saturday night
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Nov 9, 2012 06:59
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Kial posted:The going rate is around 20-21 an hour (in NSW anyways). Plus "casual loading" if you work at night (lol), time and a quarter when you work on Saturday (usually around 23-24) and time and a half on Sundays (26-27). Sexy stuff! New Years, what are you guys planning to do? Most of us will be working but is there something special you're doing? All the bar staff at the current joint are planning on jumping up on the backbar, grabbing a bottle of their favourite and going a big old layback. I'm going to bring in my brûlée torch and some spiritus and let out a big fireball on the dot of 12. I know our backbacks read this thread a fair bit, so don't tell boss man!
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Dec 21, 2012 06:19
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MC Eating Disorder posted:I saw my boss sabre a magnum of Moët,missing my head by an inch, and the greenest bartender blow a loving fireball over the dance floor gently caress you 2012 I'm not green. I've been bouncing around bars for a while dude. Old traditions die hard, like the "gently caress-this-night-shirts-off-close". What a night. I know for sure that there was alot of coke around venues that night. The biggest nightclub cracked 260k revenue. It well and truly heaved. If I did't have to open tommorrow, I'd be drunk right now, but I might save that free pass for a rainy day. The only photo that I managed to get off a regular after blowing ethanol at a blowtorch at 12.  Happy respite bartenders. Get some whisky in ya'
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Jan 1, 2013 17:11
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| # ¿ May 3, 2024 16:04 |
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MC Eating Disorder posted:I either made it to the next round of world class or I told a random woman from diageo WAY too much about my dick That suntory training sounded like alot of fun then. Had a few popped in after, ended up 86'ing one of the boys. Have you heard back about world class yet? I recieved a mysterious call at 11:30am that I'm hoping was from Sydney, but I don't wanna kid myself. Here's to drinking the remainder of my world class premix!
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Apr 9, 2013 19:47
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