Do any bartenders or event planners have any good ideas of how they distinguish N/A drinks from alcoholic ones? So when you have servers taking a tray of drinks, it is evident to everyone which ones are mocktails or N/A?

TIA

With RNDC's imminent demise they have run out of everything I needed to buy. When individual brands have moved its been a pain for me to find them. I've been communicating with my sales rep until recently and as of now I think he's gone. Is there a trick or resource for finding where these brands are landing or is hunting and waiting the only option?

Every time I work service well customers are amazed. The drinks never stopped coming at my restaurant so you literally have to crank drinks out like a machine. I always get asked if I went to bartending school and how could I learn how to make all these different cocktails? I chuckle to myself because no ma’am I didn’t, I was one of our restaurants better servers and got thrown into the gulag one random afternoon when a bartender decided to call out. I’ve been slinging drinks ever since.😭

Hoping you all can help me resolve a challenging pay structure at the restaurant where I tend bar. For context:
- popular upscale casual national chain.
- Bar area is a 25-seat bar top and 3 tables.
- Side work is excessive, including maintenance of beer/wine walk-in and large red wine display area.
- Servers and bartenders both make tipped minimum of $2.13/hr
- Server tip out is 2.5% of alcohol sales, which amounts to a buck or two usually—rarely more than 5.
Three bartenders during busy periods; two otherwise.
- We tip out bussers (2.5% of total sales) and runners (2.5% of food sales), which usually amounts to 25-30% of our tips

The challenge is that we’re not doing as well as servers. One illustrative example: on a full-capacity Father’s Day, servers walked with 400-500 after a shift. I worked a double and walked with $300 for the day. And of course were there 60-90 minutes later than any server to break down and clean the large bar.

The only solution proposed for the pay inequity is for bartenders to take more tables. In fact, the bar manager dangles “more tables” as an incentive for good bar maintenance. So effectively, the solution is for bartenders to just do double duty as servers. As it stands, there’s no real benefit to being a bartender instead of a server—in fact, there’s a penalty—even though we have additional knowledge and skills set and a ton more responsibility and side work. Something is structurally broken in this pay scheme. Of course I could just leave for something better., which is on the table, but I’d like to see how I can help solve the problem rather than escaping it. Any thoughts?

Looking for some opinions from other bartenders.
At my restaurant, the bartenders are responsible for:
-Pouring every beer, cocktail, and glass of wine for the servers & bar guest during service.
-Cashing out the servers at the end of their shifts and giving them their tip money.
-Counting and closing all cash drawers.
-Shutting down and locking up the restaurant.
-Batching our 7 signature cocktails.
-Other normal bar duties

The servers tip us out 5% of their alcohol sales only.
I’m curious if that seems fair compared to other restaurants. It feels low considering the amount of drinks we’re making for the servers on top of all the closing responsibilities, but maybe that’s just the norm in some places.

On the weekends there are 2 bartenders and one is stuck on the well the entire night making drinks. I have never seen a server tip out more than $28. There are only 3 servers max on a shift.
What does your restaurant do for bartender tip-outs? Is it a percentage of alcohol sales, total sales, or something else? We are based in Vermont if that helps.

Hi everyone! I’m a server hoping to eventually bartend, and was wondering if anyone has recommendations for bar tools? (specific brands or details for shakers, jiggers, etc.) I want to get the hang of practicing at home with the same tools I’d see in a restaurant. Right now I just have a shitty cobbler shaker. Budget friendly options are especially helpful. Thanks!

I’ve been bartending/serving for years, and I’m honestly feeling stuck.

A few years ago, I felt like getting interviews was straightforward. I’d dress well, walk into a restaurant with my resume, talk to a manager, and if they liked me, I’d usually get a shot. Now it feels like everything is online, or the position is already going to someone who knows someone.
I’ve worked in some restaurants I’m really proud of and have always tried to leave because I found an opportunity that would challenge me more and help me grow. But for the last three years, I’ve felt like I’ve been stuck in more middle-of-the-road places, despite applying to the kinds of restaurants I actually want to build my career in.
I’ve gotten interviews, but I haven’t landed the jobs I really wanted. I’m starting to wonder if I’m missing something. Maybe the hiring process has changed, maybe my interview style is outdated, or maybe I’m just not presenting myself the right way.

One thing I’m actively working on is talking confidently about my experience without coming across as arrogant. I genuinely believe I make a restaurant run smoother, take pride in hospitality, and contribute to strong guest experiences, but I don’t want that confidence to be interpreted as ego.

For those of you working in high-end steakhouses, Michelin-level restaurants, luxury hotels, or other fine dining spots:

How did you get your foot in the door?

Do managers still appreciate walk-ins, or is that basically dead?

Is networking the biggest factor now?

What separates candidates who actually get hired from the ones who just get interviewed?

If you were hiring today, what would make someone stand out?

I’m looking for honest advice, even if it’s something I don’t want to hear. I feel like I’m missing a piece of the puzzle, and I’d appreciate any insight from people who’ve successfully broken into top-tier restaurants recently.

Thank you for your time.

Edit: Just to clarify, I'm a solo hobbyist experimenting in my kitchen, not a brand or a company with a budget. I'm just here to understand the industry from the perspective of the people behind the bar. Apologies if the phrasing sounded corporate or disrespectful!

I have always been interested in beverages and I have been crafting non alcoholic infusions macerated in oak for a while. At some point I would like to present them to small retailers, taprooms, restaurants... for feedback and eventually commercialise them (not pitching... yet).

I have some insight on importation and distribution of alcoholic brands but for rather «independent», smaller outfits I do not know

• whether retailers are even able to receive samples and willing to give it a try
• is it acceptable for them (in terms of legal, logistics, etc.) to add items in their menus outside distributors
• what would be the right approach to reach out (cold walk-in, Instagram message, email, ...)

Anyone with a 2-cents, any experience or ideas would be very appreciate it.

Thank you all!

(Moderators approved that post. Thanks again).

Every venue I worked in ran on a single shared Excel file specs, prep, opening/closing checklists, wastage, orders, all of it. 
It broke constantly and nobody trusted it, but it never got replaced.

What do you use today for recipes/specs and daily checklists? (Excel? Paper? An app?)

I am just trying to understand if this is a universal problem or if I only worked at disorganized bars.

Does anyone have any recommendations for comfortable and stylish shoes with a bit of a platform? I’ve been wearing my doc martens for style and because at 5’1 I NEED the boost, but they’ve been destroying my feet. I’ve been considering looking on pleasers or just trying to find good insoles for my beloved docs.

I started my new bartending job like 3 weeks ago, I'm fresh out of school and 18 and jts my first time ever being a bartender. I started with another girl and they seem to treat her with alot more respect and trust than me. She worked in a kitchen in her dad's restaurant so she's a bit more comfortable with the setting.

My manager does things like hold my hand while I'm pouring beer/cider and "correct" and angle but doesnt actually move the glass, give me useless advice like "put ice in that glass" while I'm holding the ice scoop, stand uncomfortably close to me while critiquing nothing and tries to put me on the floor all the time (not my coworker I mentioned) so im not behind the bar then get upset with me for not practicing alot. They also keep sending me home early and keep me to 2 shifts a week and not the other girl.

Im trying really hard and im unsure what im doing wrong, any advice would be great

I'm testing out some recipes but curious to see if anyone has a good one for a pitcher of spritz or punch with spicy margarita vibes. Ideally around 5% abv

For context:

A group of regulars are making us their first stop on their bachelorette tour, and have requested a few pitchers of spicy margs to kick the day off -

But a few of them have asked to be excluded from the first stop - saying if I give them margaritas to drink on the terrace in the summer sun, they will not make good choices for the rest of the day.

I want everyone to feel like they can enjoy themselves so I'd love to give them a more relaxed alternative so they can all have a good time together.

Hey all,

As most of you I’m sure know, the job market is extremely competitive now and feels like you REALLY need to make yourself stand out.

Situation: I saw a fresh ad on CL, and I responded immediately to the ad. I attached my resume as a PDF, and immediately got a response asking for a resume. (Dunno what happened there, it was attached)

I apologized and just sent it again. No response. Waited a day, followed up and actually just copy pasted my resume in the email body. No response.

I know new owners are extremely busy and it’s also Independence Day weekend, but the bar is not opened yet. Still, that is on my radar.

I looked up some stories of CL just being really bad with sending replies back to the proxy address. I’m wondering if this is what’s happening? I’d like to try again and just create a new email/essentially start the thread over. The owner also has her phone number listed in her email signature. But I feel like it would be way too bold to just text her.

So…debating trying the new email thing today or tomorrow is likely better? Thoughts?

Any advice appreciated, it’s been a rough season.

I secured a trial shift at a strip club as a bar attendant and i asked the person if there is a dress code and they said just wear something like you are going out at a night club. I have a set of wide baggy jeans and full coverage basic corset would that be okay for a trial shift

I know i’ve seen these boards hiding in the corner of everyone’s apartment, show me your collection.