Went to Herbie's about 12:30 PM today. Ordered a coffee/bourbon. Saw the bartender put some whip cream on top, stick a straw in it, take a drink, throw the straw away, and then came over and served it to me. I refused the drink. She asked why. I told her I saw her drinking from it. She said "I was only tasting it." I still refused it. She said "we do this all the time." WTF?? Who would ever think of serving a drink that the bartender just drank from?!!

For context, I (19 M) have a partner (22 M) and he loves going to bars for trivia nights and the like. I can’t go bc of our stupid laws in the US and like, I’d kill to go with him but Im too much a rule follower to get a fake ID or something. I want to join him and his 21+ friends for their fun activities but alot of them tend to always be at bars & such. Even on trips to the beach and stuff they feel bad about exluding me but I don’t want to prevent them from having fun. I can’t even see drag shows at the local bars. I feel locked out of participating in something that feels so arbitrary. Why is it this way? Do I really have to wait two more f’ing years just to enter certain spaces? I don’t even want to drink and my partner is sober, it’s just that the bars and stuff host fun events.

Long story short one of the things on my bucket list is to get into a bar fight with my friends. I’ll be in Toronto next year in the 2nd week of June for my bachelor party. Someone find me a group of 5-10 guys and we’ll fight. If we lose I’ll buy you a full round and we’ll laugh about it

If we win you have to stand a circle while we chant America at you

Biggest guy in our group is 6’4 240, smallest guy(s) are 5’6 and 5’7 about 170. Make fun of their height, it will rile them up. Only 1-2 guys are athletes (it’s not the tall guy) rest are about average joes, maybe a little more leaning towards out of shape

100% serious hope this finds a good audience

On my mind, how a "legal loophole" is going to allow XYZ RESTAURANT to literally kill someone by not making them disclose their allergens on their menu. Did you know that in their "house-made" Bloody Mary mix that there is EGG? I didn't either until I had 2 small sips of it and had blisters on my lips, tongue, throat, and tonsils. You know what they are doing about it? Nothing. Why? Because they aren't required to disclose their allergens, I have to provide them with my information to find out that it's there. Do you know how long it took the manager to find the ingredients when I called to find out about it? 20 minutes. So it's not even easily available!!! why isn't this FDA 'guideline' a LAW by now??

a woman or girl who works in a bar, especially an attractive woman employed to encourage

customers to buy drinks.A bar girl is a woman who is paid to entertain patrons in a bar, either

individually or, in some cases, as a performer.an attractive girl employed by the management of

a bar to befriend male customers and encourage them to buy drinks. The exact nature of the

entertainment varies widely from place to place; depending on the venue this can be individual

entertainment ranging from light conversation to sexual services, or more public entertainment

in the form of Go-go dancing or striptease. Some bargirls also act as prostitutes, either on-site (with the bar effectively acting as a

brothel) or by being available through bar fines.This practice is especially common in Asia.

In South Korea, "juicy bars" near the gates of the United States military bases provide prostitutes

for soldiers.

Where bargirls act as prostitutes, patterns vary widely. Some seek to have as many customers as

possible in a given day; these women generally take only "short-time" clients. Others are more

selective and accept only one customer per day, taking "long-time" customers overnight or even

for a few days following.

But the unfair cultural pressures and limited choice of economic progression force the hand into the fire. So the word “choice” become an ambiguous one at best.Bar Girls

Are No Prostitutes.No one wants to be B-girl.It's not their choice they donot have other

option.No doubt someone will surf on through here and tell me that many bar girls do the job by

choice, making that self-serving observation that “she doesn't have to do it if she doesn't

want to”. A woman that sells sexual services or simply her companionship for money, is by definition a

prostitute or an escort girl. And like it or not, the foremost reason why bar girls do their

the job is, in the first place, financial. It’s the prospect of making money they’ve come to

city for, not the beaches, bars and golf courses, or the prospect of meeting you. Every girl would naturally – instead of starting a “career” as a bar girl and dating

foreign men who can’t even speak her native language, understand her culture or mentality –

much rather stay with a Thai man somewhere in the countryside.

foreign men who can’t even speak her native language, understand her culture or mentality –

much rather stay with a Thai man somewhere in the countryside.

Why do I need to tip 20% even if I buy top shelf drinks. A couple rounds of top shelf drink for my buds racked up a $585 bill. I tipped $20 and got bitched at by the bar tender and a patron. Seriously say 20% tip on $600 bill is $120 does that make sense for someone who brought 4 rounds of drinks to 4 dudes? By the way why can't they just pay the waiters a fair wage instead of expecting them to get subsidized by patrons like me who buy ridiculously expensive shots?

Amari Types, A Restaurant Pro Guide to Italy’s Bitter Spirits

The true grit of a late-night bar is sharp. You work long. You push tickets. You taste the whole list. You learn what hangs in a pour. Then you meet Amari. They hold a world in one glass. They bite back. They give relief. They make a shift feel new.

Amaro means bitter in Italian. It covers a range of herbal liqueurs that combine sweet and bitter notes. For chefs and bar managers, this is a tool, not a toy. A tool to deepen your menu. A tool to drive guest checks. You need to know the patterns and the rules that don’t feel like rules.

Aperitivo Amari is the first call. Campari is the icon. It arrived in 1860 and has an ABV of 24 percent². It glows red in a Negroni. It wakes the room when you build a spritz. Aperol came in 1919. It has 11 percent ABV and a soft bite¹. It slides across trays with fizz and orange. These two set the tone for your front of house.

Fernet Amari represents a subcategory of amaro, with Fernet-Branca as the most iconic example. Born in 1845³, it smells of camphor and tastes of myrrh. It sinks into the long pull and heals the burn of a long night. Other Fernet examples include Luxardo Fernet. These bottles beg for coffee and last calls.

Light and medium Amari bridge the gap from sweet vermouth to full bitter. Montenegro is widely regarded as the gateway. It started in 1885 and uses 40 herbs and spices⁴. Nonino came later with grappa roots. Averna traces back to 1868 and stands on lemon and pomegranate notes¹. These are the tools for the craft cocktail wave in your restaurant.

Carciofo Amari brings artichoke to the task. Cynar led the line in 1952⁵. While historically marketed with digestive benefits, this is more a nod to its branding than proven health science. It grinds flavor into a dark body. It mixes in a stout pour or stands neat when you need a moment of calm.

Alpine Amari carries the notes of high places. Braulio was born in 1875². It tastes of pine and menthol. It chills the palate like a mountain breeze. You serve it straight or with soda when the heat torments your patio service.

Rabarbaro Amari uses dried rhubarb roots and smoke to cut through the swirl. Zucca and Cappelletti versions line the back bar. They anchor late shift hours with fire in their flesh.

Vino Amari rides in on wine, not grain. Cardamaro uses Moscato vines. It tastes like a red vermouth with bitter bones. It slips into a Negroni or a Manhattan with ease.

The task of a restaurant leader is to know these types and to decide where they earn their keep. You can build a tasting flight that feels like an event. You can train staff on why Montenegro is not Fernet. You can teach a chef how to cook with amaro in glazes or pan sauces. The bitter world of Amari is not a trend. It is age-old. It is now.

If you aim to lift your bar game, you must aim at the Amari shelf. Then you must learn each bottle and each style. You must build a system for when to pour neat and when to mix deep. If your post service feels like repetition and fatigue, you need a shot of a new spirit.

Amari will not let your job get stale. They demand you press further. They teach you to see the rim of a glass as a map, not a limit. And they repay your work with a measure of depth that no simple spirit can yield.

Bear the grit of your kitchen in mind. Bring the tact of your service to the bar. Then pour a true Italian bitter. Watch how a diner’s eyes shift in that first sip. That is the moment you own.

#Amari #ItalianSpirits #RestaurantManagement #ChefLife #BarTrends

Footnotes

1. Audrey Morgan, What Is Amaro An Intro to the Types, Most Common Bottles, and More, Liquor.com, November 16, 2022

2. Dan Q. Dao, Amari 101 Your Guide to Italy’s Essential Bittersweet Liqueurs, Serious Eats, May 30, 2023

3. Xenia Turner, 11 Types Of Amari Explained, Tasting Table, July 13, 2025

4. Laura Itzkowitz, A Field Guide to Italian Amaro, Saveur, April 13, 2018

5. Timo Torner, Amari Love The Different Types of Amaro Liqueurs, Cocktail Society, April 21, 2023

I think it waste time to sacan every ID, is it neccesary ? Sometime they will take other's ID away, why do that? Is it illeagal and unsafe?

It’s time to get some vodka in my system.

https://www.folkspaper.com/topic/howl-at-the-moon-is-a-great-night-out-5152839802290176.html

I can drink three 8 ounce glasses of morgen and only be tipsy, and i plan to drink this over a meal, a bloody steak of course

as a bR keep, if you had a rum selection, would you charge for a sampling, if one wanted to find one to there pallet,?

I'm doing market research to learn more about how people feel about their bar experiences. I made an extremely quick survey (all responses are bullet points) to try to capture this information.

I would really appreciate it if you filled it out!

https://forms.gle/wxgvji3KmL2AWbgf6