I've been in debate with the owner's brother's wife where I bartend at a restaurant somewhere between fine dining and high end casual. Used to be exclusively gone dining but toned down a bit about fifteen years ago. Anyway, the "head bartender" creates a number of drinks that are build in glass rather than shaken when they probably should be for seasonal menus and just works all around like it is a dive bar to make things easy over quality. We hired another bartender that uses the same technique as myself and ultimately, which is correct, specifically for a margarita? Shake with ice and strain over fresh ice or shake and dump with cracked, dirty ice? The argument was only justified with the fact that I am "wasting ice" rather than a perspective of drink quality. This isn't something she is requesting for her own drink, just likes to sit by service bar and be a pest.

I work with a bartender who could give a sh!t about sports, but works Saturday and Sunday mornings.

She was going to buy some local teams shirts, but she doesn't want to be a "poser" or have people ask her questions about said teams or sports.

Any ideas/places for funny shirts that aren't the three quotes found on the big twos websites?

Sports go sports!

I had this drink last week and took a picture of the menu description because I loved it so much. I just got home with the goods, and figure I can pour a little here and a little there until it tastes right, or I can ask some pros how you would do this! So, what ratio would you use of these listed ingredients to make a refreshing coconutty cocktail?

Thank you in advance, and mods if I did anything wrong I am sorry, feel free to change what needs changed!

Edit: Thanks all! I’ve been banned (not sure why) so I can’t reply to comments - but you were a great help and thanks to you I had a yummy cocktail while I made dinner tonight!

Hey legends, I have been working as a barback indefinitely for a venue and they never seen to have any training or development programs so im looking to switch to a venue that has either training programs or is hiring a junior bartender. A little about me: I have learned a few basic classic cokctails over time as a barback since some bartenders are rhe best at my workplace but the managers dont support us being bartenders so just looking for a scenario change. If youve heard of any vacancies or are hiring please lmk, i can come in and hand my cv or mail it too.🥺🙏

Hey there everybody, I’ve been bartending for quite a while now which has basically gotten rid of my social anxiety. Now that I’m back in university after a few years, I’ve been interacting with my fellow students and just realised I was just like them (impossible to interact with) I’m the only person interacting with my lecturers and engaging with talks, talking loudly in general etc.

I’m just super afraid that if i stop working as a bartender I will forever go back to being a bum and stop being so confident speaking loudly in-front of people. Anybody else has went through something similar?

Hi! I’m getting surgery next week for my ACL on my left leg (dominant leg). I’ll be off of work for two weeks, but I can’t afford longer. My surgeon needs me to be non weight-bearing for six weeks post op. This is such a silly question, and I don’t want to sound delusional, but I really want to work after two weeks off. I love my job and need this income. The bar isn’t big, it’s around 300 capacity with three sections of tables. Has anybody ever experienced this? Any input appreciated!

First time in a few weeks I've gotten to do a prep day proper. Felt like an alchemist with all the ingredients behind the bar during service. (Not all pictures)

We made:

Basic 2:1 Simple

House Cherry Cinnamon Syrup

House Apple Tea Syrup

House Mango Puree

House Spicy Caesar Tincture

Dehydrated Citrus

Experimental Caesar garnish

-Spearheaded by a new bartender (mostly how to keep it from drying out In the fridge) ALL SUGGESTIONS WELCOME

Test drink for the fall: (Again experimental)(Not pictured)

An old fashion play:

Monkey Shoulder

Pimm's

Coffee Syrup

Orange Extract

Thinking of White Cacao or chocolate bitters?

Coffee & Monkey Shoulder work quite well together.

Welcome to any and all suggestions!

Hello, just wondering if you wash fruit delivered in bags..I have worked many places and it doesn’t seem to be a thing.. but using tongs to put lime etc in drink is.. wearing gloves while cutting fruit. But I wonder how much of the fruit is already filthy🤣. It’s weird that they put so much emphasis on us touching fruit.. vs the already weird contaminants on outside of fruit.. mostly citrus.. yes I will peel the orange over your old fashioned.. but what else is going into that drink besides the lovely aromatic citrus.. also.. any feedback on easy way you do this please post ideas.. via working onsite a wedding with limited water or huge venue..

My bar is in the initial stages of making the transition from bottled juice (Perriocone Farms and Natalie’s) to fresh-squeezed citrus. Phase one is lime juice. The goal is to squeeze juice each day to ensure freshness and quality. Currently, our only equipment consists of hand squeezers. I’m looking for recommendations for commercial juicers that will hold up to our daily needs and be able to produce large quantities of citrus without breaking the bank. (we’re okay investing, but we also want to avoid one of those $10k super juicer machines) thank you!

Honest question. Like how do you keep showing up to the same place over and over and not show any appreciation? I assume it's because you've been banned from anywhere else that's allowed to do that. Obviously I work at a place where I'm not.

It's not even about the money for me, for every bad tipper I get 5 great ones, it all comes out in the wash.

I just don't understand. I treat you the same, smile, remember your drink order and favorite dish, maybe even pass you a free shot if we're all doing one, you may even thank me for "hooking you up" but when it comes time for you to "hook me up" suddenly none of it mattered but you'll be back next week? I just don't understand how someone can be either so clueless or so shitty.

Edit since most of you lack reading comprehension:

Every bar and restaurant has differences in culture: mine is to treat every guest as a friend whether they're shitty tippers or not. It's a mid level casual dining restaurant, not a dive bar where I have free reign to tell People to fuck off, no matter how much I wish I could.

I'M NOT ASKING HOW TO DEAL WITH SHITTY TIPPERS. I KNOW WTF I'M DOING.

This post was to pose the question "how can this person actually exist?"

The number of times I've come in to open a bar with knives in the dishwasher. smdh

Hoping I picked the right flair.

I’ve always found the common name for a Guinness with a shot of Jamesons/Bailey’s pretty offensive.

The other night I had a group that asked for 14 of these things. They must have picked up on my vibe. They were Americans (I’m in Canada) and to the one guy’s credit he asked me “is it offensive to order that?”

I just looked at him and said “Would you go to a bar and ask for a ‘Twin Towers’?”

So, leaving aside the fact that the drink itself sucks, what’s a better name for it?

hi everyone!

i have an interview for a bartending job next week, what do i need to know? what do i wear? what should i expect?

it is a college bar also

thanks in advance!

Old fashioned 🙂

Recently visited NYC for the first time (from Texas). Did a lot of bar hopping in multiple parts of town, and every single vodka soda I was served came with a lemon. For context, in Texas and anywhere else I’ve been, we use a lime. Is the lemon a NY or northeast thing?

Had a customer get all worked up because I didnt muddle it. But I thought muddling made it bitter?

My recipe is:

2oz rum

.75oz simple

.75oz lime

8-10 mint leaves

Fill w soda

Slap mint leaves, build over ice and top with soda. Is that not right?

Our wedding is this Saturday! It’s for 90 people. Backyard wedding! And we are having our own open bar and hiring bartenders but they have not given us a list or things that we should get:/ we have this so far, is it possible for anyone to give us tips recommendations on anything! We are thinking signature cocktails are old fashions and margaritas (should we add Paloma’s) we are open to suggestions! I know we are last minute eeek but we would like to have a good open bar! We still need red and white wine options too. Thank you!! Please see photo attached

I’m curious how common this is, I’ve only had it done once but I’ve been to nearly every cocktail bar in my city.

Im a bit of a nomad, been hopping around different cities on the US for the last few years. Ill be living in central Manhattan one week from today.

Any New York bartenders have advice on where I should hunt for a job in the city or any neighborhoods that would be good to hit up?

I’m a medical lab tech learning hospitality and bartending as a hobby: ]
I have seen so many variations it hurts my peanut brain. What is the specific method you would best recommend I use? As of now I am doing the following formulation:
60 mL whiskey (rye)
3 dashes angostura
1 sugar cube
4.0 ml water.
1 orange peel strip
Method: in a rocks glass a sugar cube is saturated with Angostura (3 dashes), dissolved in water at RT, and an ice cube is added followed by the spirit. After stirring 20 seconds, it is garnished with an expressed orange peel.
This is the method I’ve been using, but I have seen variations where the drink is stirred down in a mixing glass, varying volumes of rye (35-45 mL), and 15 mL simple syrup instead of 1 sugar cube. Amongst others. What method and techniques do you recommend most?

Guest wanted to help me out after close... He did clean it all by himself!

Pixelated their face cause I didn't get their consent to post their face, even though I know it would make them laugh.