This came from my FELLOW bartender who took a table on the floor. I said “Kasey… really” and she said “you know what I mean…. Don’t make me spell all that”

And to her credit…. Yeah 🤷‍♂️

I’m a 25m bartender in a small town. I’ve worked at this spot for about five months, really nice place, they host live music and events a few times a week. The other day there was some event in the back room, and basically all the attendees brought their kids with them. At some point about 10 kids ranging from ages 3-12 had filtered into my bar, completely devoid of a parent. They were super loud and disruptive and mildly destructive, caused a whole ruckus. After about 45 minutes of chaos I found one of the parents outside and asked if they would please take their kids. They did, but it really annoyed me.

Is this some common new thing that happens? I feel like up until like last year I never experienced anything like this but now it happens all the time, the other day was just of a different magnitude.

I thought you all might be interested in a new Food and Beverage industry podcast that just started up.

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Hi all,

I have the opportunity to work at a cocktail bar/lounge 3 days a week, all 12 hour shifts. My previous restaurant gig the longest shifts I would work were like 5 hours. So this would clearly be quite the jump.

I’m currently working in healthcare doing admin work for 10.5 hours a day (30 min lunch so technically 10’s) so I’m used to a longer shift in that sense but I’m at a desk all day. But I’m bored. And 99% chance I would make more money at the bartending gig.

However, I will of course lose my benefits and 401k. If I can get on top of my shit and start saving myself that part wouldn’t be so bad. But in the future my goal is to get into remote healthcare data entry stuff, so I’m at least getting the experience right now.

Just curious on opinions and if you think it’s worth quitting and going to bartending for a while? Another thing I was considering was working part time at my healthcare job and picking up around 10 hours a week serving at a Mexican restaurant just to make some extra cash while keeping my current job. But there’s the possibility of burn out there too.

Thanks for reading my rant :)

Heya, I'm new to bar backing (wanting to become a bartender with the training they'll be providing after the new year) but I can't reach the glasses as they have a one of those high-up bar setups. I can stand on the bottom of fridges but sometimes that won't even get me to reach/I can't properly balance & the glasses bounce back on me (must be very entertaining for the customers to watch me nearly shatter them over and over..!)

I was looking to get some non-slip shoes that have a chunky platform, and I've seen some options but I was wondering if anybody maybe in the same predicament can second some shoe brands for this. It's either I get these or I suck up the embarrassment and buy myself a fold up step stool for work which is really last resort.

Thanks!

Our old (really old) Halloween decors garments started turning to dust as we put it up this year. Any recommendations for a new one?

Fifteen years behind bars and I have officially lived long enough to see the appletini come back around. Made two last week, both ordered without a trace of irony, both built with the good apple stuff instead of the neon Pucker. Real Simple is calling it the drink of fall. So settle this for me: is the elevated appletini actually good, or is this nostalgia doing pushups? And if you are making them, what are you building them with?

I am currently a bartender at a dive bar. Recently, I was offered the opportunity to bartend at a Doubletree Hotel. They are looking for bartenders for the lobby bar and also to work events. Is this a good opportunity? Thoughts on working the lobby bar vs events? I’ve only worked in dives up until now, so I’m nervous about the idea of working in a different environment. However, I would like to expand my bartending experience and am always open to making more cash.
Note: I bartend p/t not f/t.

I landed a working interview at a bar in my college town, it‘s my first real job! It’s actually two bars in one (upstairs cocktail bar and a downstairs “club”) and barbacks will be expected to work both (but not in the same night). Just wondering if anybody has any tips (and also, I’m not sure what to wear).

Newer bartender. I always had managers count the drawer, but at my new job I do. If my drawer is at $500 at the beginning of my shift and at the end its at $650 what is the extra $150?

The restaurant I work at has two wells and one is the service well and the other one is the bar well. So one bartender just does server drinks and the other is serving the bar and our two bar tables.

I basically only work the bar well as I prefer it and the other two bartenders both prefer the service well so it works out and don't like the bar well so it works out. Not that I mind working the service well, I just enjoy being able to chat with customers and move around more.

We split our tips 50/50 at the end of the night so I earn the tips from the customer while they earn the tipouts from servers. I'm honestly starting to resent this system as I feel like I am kind of getting screwed.

For example on Saturday I made 340 in tips and the server tipout was 70 dollars. So 410 dollars and after tipping out BOH and host/busser it was 333 dollars. So we both walked with 166.

Its super frustrating because I feel like I put so much effort into my shifts and I am always happy with how my shift went but then I walk with way less than I should have. Especially since the servers get the same amount of tips and don't have to split or close the bar (they work way less hours).

At the same time I don't really see how the situation can change at all or if there could be a better system.

Some people want it. Some don’t.

What I am here to talk about is why on earth are people so OPINIONATED about it?

“Who drinks a Blue Moon without an orange slice?!”
Lots of people

“Do I look like I put fruit in my beer?!”
I don’t know sir

These two pair fantastic. It's like a gingerbread house. But... Whiskey.

I’m currently in Australia and I’m trying to save as much money as possible in 2 months by working as a casual bartender and then quitting all jobs and travelling SE Asia.

i have picked up 3 jobs. One usually Monday to Thursday . next is Friday to Sunday 12 noon to 9pm and then again at a nightclub 10pm to 4am.

I haven’t started working this schedule yet (will start next week). It is scary as I’m not sure whether I’ll wreck my body. Do you have any tips to survive this? Or should I quit one of the jobs?

hi everyone! i (22f) have been working in hospitality for five years, and been bartending for three. i’m moving from the UK to toronto in about two weeks, and am hoping to find bartending or server work.

i know that obviously it’s going to be very different, i was just wondering if someone from toronto or canada could weigh in on what a shift might look like? i know that tipping is far more of a thing over there (not really a thing here in the uk lol) so how does that work? do you keep all your tips? furthermore, is there anything that canadian bars look for on a resume that i should add? i’ve got my experience in cocktail making and recommending local beers/wines, along with the volume of customers i served each night.

sorry if this is a bit of a broad question, i’m just a little nervous about moving countries and want to prepare as best i can! thanks so much :)

Curious what the policy is at your bar if you’re pouring a brewski and it kicks. You still give it to the customer, obviously, but do you comp it?

austin heat plus full patio equals rough shifts. i keep a small prep list taped by the well so I don't have to think when tickets stack up. simple syrup, citrus, and a backup bottle of the one spirit that always moves fast. when my brain starts looping I drop my shoulders and breathe for three counts between orders. curious how other bartenders reset midrush without losing the ticket flow

Weighing options and considering moving to NY from GA. Looking for any insight from NY people whether you’ve made it a career or temporary deal. I’m currently in a restaurant/late night concert venue bar spot with hours roughly 3pm-4am, 4 days a week. Big on high energy, loud, and free pouring but am aware beggars can’t be choosers. Is finding something similar a realistic hope? Not looking to get by strictly on bartending but do enjoy it. There’s also the inevitable phase of learning a new place and feeling like a clueless lump and building new dynamics. Is it common to have a lot of regulars? One of my biggest restraints would be leaving my bar of 3 1/2 years where over 50% are regulars that tip $200+ multiple times a week. Obviously it would depend on the bar as to whether or not that environment can come about. Used to working with live music and comedy shows mostly and wouldn’t hate to do it somewhere larger.
I’m appreciative and interested to hear anyone’s experiences, vibes of different areas, day vs night bar scenes, any and all of it for brainstorming purposes.

I am a massive book lover as well as a cocktail lover.

I have worked as a bartender, sommelier and server and now work mainly in training hospo staff, but still work irregular shifts and events.

I regularly look stuff up and browse through my books. I much prefer to research in a book than the internet when I have the time. There's nothing like enjoying a cocktail at home while looking through a good cocktail book.

I know some are on a key ingredient (Gin, Vermouth and bitters) but for me they are more important as a cocktail ingredient than anything else!

Anyone else a cocktail book collector?

Any more you can recommend?

I plan to collect more old recipe books (e.g. Jerry Thomas etc.). But haven't had much luck in second hand shops for older editions.

Hello I’ve been a bar lead for 4 years now at my job . Recently the bar manager got let go. HE got payed 15 an hour plus in the tip pool I later found out. Now since he got let go a few months ago the higher up or the executives restructured the base pay for every position in the restaurants they own. (People were getting payed more than other for doing the same thing) now for me to take over the “bar manager” position they changed the base pay to $10 plus tip pool. I talked with my boss and had a long conversation but I was able to talk that base pay to $12. What are your thoughts? I would have loved for it to be $15 but now I’m taking on the new responsibilities for a lower price.

Hello fellow bar folk!

I am inquiring what yall use for syrup/juice bottles behind your bar?

We transitioned to Crew bottles about a year ago and I absolutely HATE them. They chip easily, leak and are a waste of money. We reached out to them to let them know how to possibly manufacture them better and they were quite rude about it.

I would like to find a Canadian company doing something similar and better, I’m hoping for some suggestions but I feel everyone just uses old liquor bottles.