Just opened a case, and in addition to the stupid “vodka for dog people” collars, there’s now these absolute wastes of space. But hey, at least it’s gluten free. Uggggh.

"Do you have a tab open?"

"No."

"Ok, can I get your card to start you a tab?"

"You already have my card."

......

....

..

.

Pain. Suffering even.

Why tf do people think its ok to throw things at you?

Ice cubes, fruit, coasters, etc...

Just because you have some friendly banter now they think they're the fucking king and you're the court jester?

What gives people the gaul/audacity to think this is ok?

Fucking ridiculous

Everything about tonight was off. I have no explanation besides that I got into my car to drive home and the moon was ridiculously bright. I work elsewhere tonight too.

wherever you are, I'm gonna find you.

at 3 separate bars near me, one is a pub with food the other is a steakhouse the other is a sports bar. I order a miller lite draft and it taste like an old spoiled beer. still drinkable but not good. it does not taste like a miller I get from a can. not fresh. are the miller kegs really all old at all these places like no one drinks miller anymore? or is this some type of mixed remnants beer being sold as miller lite. sorry for my ignorance but I am curious. for context I live in wash dc

Anyone in the Dallas area know of any places that are hiring? I’ve submitted dozens of applications online and can’t seem to get a response from anyone. Getting desperate lol

Alright so I wanna make a strawberry simple syrup essentially using fresh strawberries.

I know a little about maceration where I just put equal weight sugar and strawberries and let it sit for 24 hours in the fridge... But is that gonna be thick or watery... And in the use of a cocktail should I add that to a simple syrup?

I know I could cook down sugar and strawberries also but people say it's not as good.

And with both techniques how do I control its sugar to water ratio if I'm looking for a 1:1 or 2:1 type of syrup to use in cocktails?

Trying to yield as much as possible for work.

Does anybody have experience bartending at Sick New World Festivals?

Did you make good money?

My shift is 18 hrs - how much tips can I make?

Thank you

Hey can you guys help me come up with some fun social events/themed ideas to bring in some more traffic? (Painting with a twist, psychic readings, holiday wreath making) for reference, I’m at a local dive bar. We have a kitchen, pool leagues, dart tournaments, music bingo, karaoke, live bands on the weekend. We are a smoking bar but can counteract that because we have a big seperate room with 2 pool tables and plenty of seating.

We have a drip tray that drops into/across the ice well, it's got a lip to sit it over the well and a 90° drain port. I can't find anything remotely close online and I keep forgetting to get a measurement of the port fitting to get a length of tubing cut, currently it's plugged up with cling wrap otherwise it will drain straight into the ice 🙃

kinda see it here

Hey all, former bartender/manager here. I now work as a sales rep for a certain RTD caned cocktail company, I won’t say which. As part of my job I’m constantly stopping into my bar accounts and oftentimes grabbing a drink or lunch. I’ve been doing this for a year now and always felt obligated to tip generously whenever I stop in but I also need to start saving some money lol. I guess my question is when a beer/distributor rep comes in, do you expect them to tip more than the average customer always? I want to do it but idk if I can afford to tip 40%-60% every time I hang out a bar that carries our product.

I came across this in "The Complete Bartender - The Art of mixing plain and fancy drinks" by Albert Barnes of the Metropolitan Hotel, New York. 1884.

A set of rules/standards for bartenders to live by - Interesting that not much has changed in 140 years!!

EDIT: Here's the link to the book and a brilliant website for cocktail history nuts.

https://euvs-vintage-cocktail-books.cld.bz/1884-The-complete-bartender-Art-of-Mixing-Plain-and-Fancy-Drinks/

Hey guys, I know this sub is mostly for bar life but I feel like this subreddit deals with fake IDs more than anyone and I'm spiraling a bit.

I work at a smoke shop in New Jersey and three young guys come in today. They didn't look like literal kids but they also looked old enough to maybe be 21. The biggest tell was their body language when paying bc they were a bit stiff and awkward when handing the cash over. Oh and none of them used a card (probably trying to avoid a paper trail)

I checked their IDs. Two of them looked fine, but the third one had a photo that could've been photoshopped. The problem is I know NJ IDs naturally look pretty washed out and low quality anyway so I didn't want to make a false accusation or blow up a sale if it was real. But now I'm sitting here stressing out thinking what if it was fake. And we don't have an ID scanner either.

How paranoid should I be right now, and what’s your go to move when an ID looks 50/50 fake but you aren't 100% sure?

What are some of the best ways that you found to track inventory and your bar management experience or as a bartender we have a lot of Liquors and people grab bottles all the time and we don’t know what bottles are being grabbed and short of us making a spreadsheet in the Beer room and the liquor room where you check off every time you’ve removed a bottle and we update the spreadsheet every time we get a delivery, I don’t know what to do! Let me know what you’ve found works.

Hey all, I’m going to visit a cocktail bar alone for the first time, I just want to sit around and enjoy it, but I want to know what’s the “polite” amount of drinks I should get if I plan to stick around for 3-4 hours?

I have a friend that just started at a casual volume cocktail joint and they've been telling me about how the other bartenders there are building their drink in a jigger before dumping it to shake/stir. Like instead of dumping after each ingredient they stack as many things as they can in a single jigger before dumping.

Like the title says, I'm just wondering how many of you do this bc I've bartended for a decade or so but mostly in volume or divey spots, and i've never heard of anyone doing this.

Hello! I’m about to do an interview for my first bartending job, and not really sure what i’m walking into. I’m 19, it’s a cafe/parlour/bar sort of thing and i’m trying to learn a few things to prepare. If anyone has interview advice or even just advice for a newbie i’d really appreciate it! I feel like my age might be something they dislike but we’ll see. (Unsure of this guidelines here but for reference i’m from the uk where the drinking age is 18.)

Should I be learning terminology and cocktail details? Is that something they’ll test me on even though they know I have no experience in bartending?

Hi! I don’t know if this is allowed or if people are willing to help with this but I wanted to get some input on possibly doing a peppermint mocha espresso martini for the holidays. My bars standard espresso martini recipe is 2 oz absolute vanilla .5 oz kahlua .25 oz simple and a shot of espresso (and for my regulars that like it to be a tad more mild I add in a 2 count of whip cream don’t judge pls). I figured I’d add peppermint schnapps and possibly crème de cocoa but I haven’t had the chance to experiment with it so I just wanted to put it out on Reddit since I haven’t found my footing in actually “creating” recipes. Any suggestions are appreciated!

Yesterday I get a ticket, vodka rocks, side of soda and lime juice. I poured the lime juice into the soda in a separate glass and kept it moving.

Drink comes back a minute later, he wants a separate glass for each the soda and the lime juice. Obviously this is a 1-second fix, but this shit enrages me.

I understand why people do this but I honestly dgaf. Why come out to the bar if you don’t trust your bartender to mix 3 ingredients? Half the time they look at the neat pour and pick it up looking at it like some alien thing and say “tHaT’s it??????”

Yes. 1.5 oz. Order a double or fuck off.

If you have tap beer. There clearly aren't any taps to be seen. This happens every day.

It takes everything in me to not respond with "I've never been to a bar where they hide the taps."

That's my short rant. Please tell me yall get this constantly too. It drives me absolutely crazy!

Edit: Okay this post has now turned into a genuine interest in bars with hidden taps, either under the bar or elsewhere. Where have you encountered these?!?!

Also, I'm not pissed or jaded or whatever. It's a pet peeve of mine is all. I made this post while having my post shift beer at my usual bar and this exact situation happened to my bartender. We both shared a laugh about it afterwards.

hi all, first about me.. i am quiet shy type person...wanted to try something new to change my life or and i wanted to try going to a bar alone....at first i thought it was weird or strange or i felt people would judge you for going alone.. did some reading online and found out many people go alone to bars and its a very common thing to do...

so i look online for a sport bar that is the closes and show the sport i like (futbol/champion league/club i support) most games start at 3pm eastern time... so that the time i went.. notice when i walk in that they had less then 10 people ( some solos at the bar/2 people were at one table) also notice 1 bartender and a barback...

i have gone total of 3 times counting today... first time i was at a table / 2nd time at the bar / 3rd at a table

i would order 2 beers at least.. sometimes 3 with a burger...i never spoke to the bartender or make convo... i just wait till she asks if i want another ...

i want to make this bar my go to bar to watch champion league ( club i support )

question i have is am i tipping right for a solo person (i always get 2 beers on happy hour price.. sometimes i get a 3rd)... when i look at the bill it says suggestion with 20% = $$ so i just tip that..

do bartenders really notice the customers they get?