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Price points are different between Boston and Florida. In NY most pubs buy your forth drink (at the bartender's option) for you, but your other drinks cost 10-12 bucks. Clubs and fancy cocktail places rarely do this. It is dumb and gay to walk into a bar demanding free poo poo.
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Aug 24, 2012 20:32
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Frozen Horse posted:
Edit: beaten by small text
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Aug 26, 2012 17:31
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glances over the drinks menu at a tex-mex place... hmm, they've got caipirinhas listed on the menu as 'made from Brazilian rum, lime, and sugar on the rocks'. Sounds tasty.
"Can I take your drink order?"
"I'm sorry sir, we're out of the muddled strawberries."
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Icen posted:This might be a REALLY dumb question, but I'd rather ask here than in person at a bar. Straight is the same as neat, it means pure undiluted room temp liquor (unless the liquor is kept chilled like Bailey's or Jager or Rumplemintz, in which case it's served chilled). The only difference between those two is that you're more likely to hear brown liquors ordered "neat" and clear liquors ordered "straight." Up means shaken with ice and strained. Straight up is not a real thing. Bros and cheap people think it means "I would like a strong and pure drink" but that term doesn't really mean anything nor does it have a consistent meaning from region to region if it does mean something where you live. Obviously the real meaning of straight and the real meaning of up are conflicting and you can't have a drink that is both straight and up. If someone ordered a drink "straight up" from me I would ask them if they want it chilled or not, and I would expect then to say yes because that sounds fancier to them and they're already trying hard to be sophisticated without knowing really how to do that. However I wouldn't be surprised if they also scoffed at my question and and said "of course not, I said straight up.  "
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Aug 27, 2012 17:36
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I knew Kitchen Nightmares jumped the shark when Ramsay had one of those installed in some seafood place he was "fixing" here in NYC. The British ones were so good and the Fox ones were so poo poo. BTW that Bar Rescue show is pretty good. Not great, but pretty good.
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Aug 31, 2012 03:22
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Vegetable Melange posted:That is the handiwork of a friend for the spirited awards. The other vids in the ceremony were almost as genius, worth checking out. To be fair, though, you also have disapprovement and vests. Verr posted:So... I just finished my first shift as a bartender. I was hired with no experience in anything alcohol and a strong recommendation from a bud. The bar is actually a "casino", but is easily the shittiest place I've ever had the pleasure drinking in. The last renovation was twenty-some years ago, and I'm pretty sure the place has never been professionally cleaned even once since the owner (who is trying to re-sell the place) bought it. My first job was at a similar place. My general advice: Good tippers in a place like that drink for free or almost for free. Nevermind house policy. Same for most attractive females. If you're also responsible for check cashing just don't do it for anyone who isn't an obvious once a day regular (if the owners allow you to do it at all). You'll probably never have a decent crowd in there but if you do get a few young people or nice people and their girlfriends chase the scum away from them like a guard dog would. You might get robbed in a place like that. By a skeevy meth head. With a shotgun. Go over what you're going to do now (give all the money to them quickly) so you don't fumble at the wrong time later. raton fucked around with this message at 12:10 on Sep 2, 2012 |
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Sep 2, 2012 12:00
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 (Rename me Reddit Reposter.)
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Sep 2, 2012 20:42
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Verr posted:
Sorry to be grim, but a sketch casino/bar is a magnet for armed robbery.
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Sep 3, 2012 03:43
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Thanks.
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Halloween Jack posted:Senor Curacao of Curacao makes a blue-coloured version of the real stuff, though I've never had it. I'm sure it's nothing like Bols and DeKuyper. I've got a tiny bottle of the stuff that I brought back from Curaçao itself a while ago. Should try it some time. The oranges of Curaçao are known to be bitter little shits that apparently even Curacao's prolific goats won't touch, so I'm expecting some Campari style bullshit.
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Sep 7, 2012 17:02
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Negroni Dilz 1 part sweet vermouth 1 part gin 1 part Campari Served in an empty can of corn, garnished with a sprig of dill
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Sep 8, 2012 04:03
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DJ bars are not bars for human people. raton fucked around with this message at 22:14 on Sep 9, 2012 |
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Sep 9, 2012 22:12
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Muck and Mire posted:Can you guys elaborate on the dislike of DJ nights? It's the no money no brains fucknasty crowd a DJ attracts. Also the noise.
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Sep 10, 2012 14:24
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Dirnok posted:The loving worst kind. Seriously. Let me introduce you to the Henny and Cranberry sect.
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Sep 12, 2012 02:24
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JawKnee posted:That sounds loving horrible. It is, but the great thing about a Henny and Cran is that if you order one you don't have to tip ever, it's too bad they always make 'em mad weak yo. I CAN'T TASTE DA LIQUOR
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Sep 12, 2012 06:12
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Some motherfuckers drink scotch mixed with milk. On the rocks. As for the henny and cran thing there's no rhyme or reason to those things being together. It was explained to me as so: "Henny the best liquor, cranberry the best thing to mix with liquor." And then an angry stare to make sure I understood. Oh by the way henny is the best liquor because "it gets you real hosed up." raton fucked around with this message at 07:44 on Sep 12, 2012 |
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Sep 12, 2012 07:34
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Hi guys I worked at a club with a cognac we sold for $650.00 for two ounces, and we sold it, too. IMO the only reason to pay that much is to be an rear end in a top hat, and therefore you probably should mix it with genadine and Rose's lime and drink it like a shot. And then jam the snifter into an orphan girls face (brunette 450, blonde 500). That wasn't our most expensive item either. Before I started working there we had one of two bottles worldwide of Remy Diamond (this was before it went into general release), which we sold out on at 1500 a shot. Ahh the pre recession days... raton fucked around with this message at 17:55 on Sep 12, 2012 |
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Sep 12, 2012 17:46
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eriddy posted:$650 for a shot is loving unbelievable. Do you tell the guy the price beforehand because if not that would just be the best. People who pay 650 for a single drink aren't doing it because they want the best, they're doing it because they're demonstrating that money is nothing to them (the people who try to do this actually care a lot about their money, the people who don't actually care would never be in a nightclub, though their children might). You could double the price and they would pay it, and, on the other hand, if they don't know there's a 650 dollar drink available they won't order it. You sell it by the price / presenting a possible insult to his ego, especially if his male peers are in ear shot. Insecure bankers, athletes with their crew, that kind of thing. raton fucked around with this message at 19:15 on Sep 12, 2012 |
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Sep 12, 2012 18:44
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PT6A posted:Was it Louis XIII? Having finally tried some from a bottle my friend bought years ago and finally cracked, I can say it was indeed excellent cognac, but not my favorite and nowhere near worth the price, a large part of which comes from the crystal decanter that it comes in. I'd totally pay $150 for a bottle, but not 10 times that (which is what my friend paid at a duty-free in St. Maarten). Louis XIII was 150 a shot, not 1500. Remy Diamond was basically an upsell on that same product though, the bottle was very similar but faceted instead of smooth and there was a little diamond set in there (in our bottle, I don't think the commercial version has those). You can buy it in in-flight magazines and stuff now for like 1500 a bottle (the Diamond one), which I think is less than a bottle of regular Louis so, like everything else in that part of the nightlife industry, we were selling smoke and mirrors. 
raton fucked around with this message at 23:50 on Sep 12, 2012 |
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Sep 12, 2012 23:45
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You could get away with that in a cocktail bar that's a little too close to the financial district.
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Sep 13, 2012 05:07
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PT6A posted:Jesus, I've never seen Louis XIII in a bar for under $230/shot. Man, Canadians get screwed on booze prices. I know, right? We gouged on everything else, why not that one. Also back then 230CAD was probably about 150USD.
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Sep 13, 2012 17:25
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Crazyeyes posted:There's your problem right there. No. It doesn't. It's just to demonstrate affluence on the part of the customer and control over a supply chain for a vendor. The only people who could reliably tell a difference are freaks of nature like that Wine Spectator guy. After 100 or so a bottle it's pure flash for the rest of us. This goes treble after your first glass by which time you've started to have your judgment tainted by the booze.
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Sep 14, 2012 07:14
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Don't buy anything your boss wouldn't buy. Bang a cougar.
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Sep 17, 2012 13:22
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JawKnee posted:Here's a quick question for everyone (but especially those of you who take part in hiring) - how do you react to/deal with resume's (and the individuals behind them) who have post-secondary degrees listed? 1. Leave it off if it matters where you live 2. It doesn't matter in NYC 3. A BFA doesn't count in any case because no one is going to think "oh this person is going to leave for something better" because they literally have nothing to leave for
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Sep 17, 2012 20:42
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They have these in casinos both where customers can see them and where they can't. They don't take the form of a soda fountain though. Instead they're a gun with buttons that say LIIT or V.Cran or Cosmo or whatever. There is tubing that runs elsewhere to little drums of the required liquors (which are filled from bottles). Do they make a bartender faster? Depends on the bartender. A good high volume man can certainly match it, but like the tale of John Henry and the steamhammer this is going to be a case of the best man kind has to offer killing themselves to keep up to a machine. Do customers like them? Most are totally oblivious, some think it's cool, but the ones with influence (not the soccer moms and stinky nerds) often don't like them and, once out of earshot, will make fun of the bar for having them. This is especially true of other service industry people. What do I think? They're pointless and dumb. If you're having issues with your staff not keeping up with volume then put another set of hands back there. It's not like that costs you anything anyway and it's far better for the all-important image of your business. Never sacrifice anything that's going to gently caress up your image (so long as you're not insane and have some unprofitable idea of what your bar will be). raton fucked around with this message at 11:39 on Sep 20, 2012 |
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Sep 20, 2012 11:37
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MisterOblivious posted:You've gotta admit though, temperature-controlled single-glass pump-the-bottle-with-argon wine dispensers are cool as hell. Yeah but you only need a Frenchman to work a wine bar and even they can do that on half a bottle of Ativan.
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Sep 20, 2012 17:06
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Have something on that says "I too am an Indie gently caress." I mean, mostly dress like it's a job interview but have one something on that shows you're part of their demographic. Some bars are looking for "a certain look" and of you show up in plain Jane interview clothes they'll pass on you. So employees plus one plus a piece of flare. Some of those places are just going to hire whichever girl comes in with the most tattoos but that's less common than what I outlined above. It's hard to know ahead of time what they want, too, so sometimes you loose a shot at a job at a place like that after guessing wrong for the interview. Oh well. raton fucked around with this message at 12:24 on Sep 21, 2012 |
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Sep 21, 2012 12:21
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I worked at a place with that same ring-on-a-rope thing, it was turds. Most customers didn't really notice (they never notice anything like that) but the ones that did just swithched to ordering beer. I think it was mostly that they didn't like the whole "put the bottle in the ring" thing, it's just not a cool thing to see happen behind a bar. =========== Bar owners need to be careful when industry reps try to sell them poo poo to remember that any time they see a pitch where "CONTROL YOUR BARTENDERS, THEY'RE NASTY LITTLE THIEVING SHITS" comes up that customers don't feel that way. Your customers like your bartenders. That's why they're in that particular bar -- if a customer doesn't like the bartender they'll often leave. Customers like that their bartender sometimes has a heavy hand, that he's a spirit-of-the-law not letter-of-the-law kind of guy (or girl), that he knows being fair means sometimes breaking the rules. You have to be very careful about putting restrictions on your bar staff for that reason -- making your bar staff say "I'm sorry, I can't" too much is a huge hit on the feel of your place. No one goes to a bar to reaffirm that they live in society of rules and regulations that are insurmountable. So yeah, these systems can save you money, probably. Maybe for sure. But they're going to cost you some money too. Be conservative when you estimate how many customer-hours you might lose vs. the cost savings in controlling pours. And keep in mind that this is flexible. If you have one bartender that's a particular problem but that same person is also a lynchpin contact person for your spending regulars and/or attractive people faction you might see bigger negative impacts from implementing a pour registering system than you thought. Even "just ring it in and we'll comp it out later" can have a chilling effect. IMO the best way to control over pouring or cheating is to have bar management that was previously actual bar staff (not waitstaff). It's also important to talk to your bartenders and remind them that customers often don't tip on their comped drinks. If a bartender gives away every fifth drink (or whatever) is he really making any more money for himself than if he'd just charged for every one of them? raton fucked around with this message at 04:19 on Sep 22, 2012 |
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Sep 22, 2012 04:06
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JawKnee posted:Got hired. Great job. What'd you end up doing for clothes?
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Sep 25, 2012 17:08
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ubermarcus posted:I had a group of customers tonight have a big whine that their mojitos were undrinkable because "they taste like rum. I hate rum!" Be thankful those are your customers. The I CAINT TASTE DA LIKKER crowd is far worse to deal with and doesn't tip worth a gently caress.
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Oct 5, 2012 18:22
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1.5 is the standard American highball pour IMO.
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Oct 8, 2012 00:31
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I once watched a non tipping British fellow consume an apple martini that was 1/4 Apple Pucker and 3/4 sour mix out of the gun.
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Oct 8, 2012 12:24
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Vegetable Melange posted:He had that coming. The weird part was he didn't complain or bat an eye. Just drank his vaguely green non-alcoholic thing and went away. Later that day two British girls accused me of selling glasses of champagne out of their bottle (that they'd left sitting there in the ice bucket) to others at the bar. Think that was the same day. Bleh.
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Oct 8, 2012 19:57
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Yo Daric there are people that go from bar to loving bar doing this poo poo all day like it's their job. A 5% shot at a free beer is worth it to them. She's a grifter.
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Oct 8, 2012 23:29
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Absinthe isn't really a special liquor that will make you high, though. Absinthe imported to the US has to have a certain below-threshold level of thujone in it (the supposedly psychoactive chemical which looks similar to THC), and I don't know what the rules are in Canada. In any case, there were always two kinds of absinthe. The first was Swiss or French made and was a gourmand's drink produced under the typical French gourmand fashion you'd expect. The second was rotgut bathtub absinthe (they made absinthe because of the fru fru reputation and because the primary flavor was so strong it was easy to get away with, same as the bathtub gins in Prohibition era America) often (and still) made in the Czech Republic. It's likely that lots of other stuff was added to this swill (strychnine, embalming fluid, etc) and that the stupors and hallucinations reported from drinking the stuff back in the day were due to that. Absinthe tastes very strongly of black liquorice and is typically manufactured at very high alcohol content levels. There are a bunch of other anisette type liquors out there, so if you can't try absinthe like you want to just get some sambucca or galliano and dilute it with everclear.
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Oct 11, 2012 22:48
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Looks like my info is out of date. Go figure. http://en.wikipedia.org/wiki/Thujone (Above link includes rules on thujone content in Canada.) tl;dr: Thujone basically has the opposite effect on your brain as benzos like ativan or valium. If consumed in large enough amounts it will cause seizures and this effect is the only well documented one. I would expect it to indeed cause you to "trip like a madman" if you had just enough of it (but not too much), where the first noticeable signs of intake would be nervousness, agitation, and hyperactivity (though all of these might obviously be limited by the alcohol). The liver processes it "quickly" according to wikipedia, meaning you probably have to sip away to continue the thujone effects consistently. It is difficult to find in non-negligible doses, the US limit is less than 10mg/kg which is enough to consider a product "thujone-free." This paper says that thujone's actions are inhibited by alcohol. Still, I would not be surprised if many of the old stories of early absinthe use in France were due to other substances being present in the liquor. raton fucked around with this message at 23:27 on Oct 11, 2012 |
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Oct 11, 2012 23:21
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What do you plan to be doing in five years? Still in the industry?
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Oct 12, 2012 00:42
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A bar where the people happily drink well is a real bar. A bar where the staff drinks well when they're of hours in the place drinking nearly for free is a good place to work. Julia Child preferred Beefeater. Don't get fussy. Drink to be drunk. With that said, in NYC a lot of places have pricing that goes something like "Crystal Palace gin 13, Hendrick's 15" so what's the point of getting well. ===== When I was on the poo poo list at that club I used to work at and they punished me by.putting me on the back bar I'd always tell service to let me know if they got any complaints about the strength of the drinks. We often did, depending on the crowd. You "cain't taste da likka" on your Goose and cran? Sorry sir. I can fix that for you with a poorly mixed glass of Popov and cran, and you'll love it. It'll be the night of your life, the first time your ridiculous irrational request had ever been honored. raton fucked around with this message at 19:48 on Oct 13, 2012 |
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Oct 13, 2012 19:42
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Rename the bar Picklejack's. Introduce your manager as Stan Picklejack, Mr. Picklejack's son, but call him PJ all night.
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Oct 15, 2012 11:47
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JawKnee posted:1oz Jamesons, chase with 1oz pickle juice. More like a picklejames 
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Oct 15, 2012 17:47
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Picklejack is just a shot a Jack with pickle juice in it, usually not shaken or anything (though it would be better shaken, but that's not the point of a pickledrink), as far as I was aware.
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Oct 15, 2012 18:00
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I never went out of my way to distress the kitchen staff but I always did enjoy their hysterical dismay when there was more than a passing burp in the functionality of the ticket printing system.
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Oct 15, 2012 21:46
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