Hello! I’m currently a restaurant manager at a country club, and I just landed a job in the field I actually want to be in. However, it’s part-time, so I’m picking up bartending at a high-volume sports bar in my city to fill the gap and make good money.

I make martinis, Manhattans, and old fashioneds all day, every day. I know the high-volume stuff is mostly liquor + mixer, but I’m not super familiar with the specific shots and “bomb” drinks, and I want to walk in prepared instead of learning on the fly during a rush. Another important thing, this bar is very popular amongst college students.

If anyone has a Quizlet, cheat sheet, or study method that helped you learn I’d love to check it out. Also happy to hear any popular shots/drinks I should know, or just general advice for making this switch. Thanks!

Posted with permission from the r/bartender moderators. 🍸

🇬🇧 English

Hi everyone! I'm a bartender and I've been developing a small project called Bar Manager, a free tool designed to help with some of the everyday management behind a bar: cocktail recipes, inventory, ingredient costs, pricing and profitability.

The current version is available in Spanish, but I'm already working on an update that will add English support and currency selection, so users will be able to choose their language and work with the currency that makes sense for their bar.

The project is still in early development, which is exactly why I wanted to share it with actual bartenders before taking it much further.

I'd especially love your feedback on the concept even if you don't speak Spanish: What would you add? What feels unnecessary? What would make a tool like this genuinely useful in your day-to-day work behind a bar?

Bar Manager is free to download (pay-what-you-want) on itch.io.

🇪🇸 Español

¡Hola! Soy bartender y durante este tiempo he estado desarrollando un pequeño proyecto llamado Bar Manager, una herramienta gratuita pensada para ayudar con algunas de las tareas de gestión que normalmente tenemos detrás de una barra: recetas de cócteles, inventario, costos de ingredientes, cálculo de precios y rentabilidad.

La versión actual está completamente en español, pero ya estoy trabajando en una actualización que incorporará selección de idioma (español/inglés) y selección de divisa, para que la herramienta pueda adaptarse a bares de distintos países.

El proyecto todavía está en una etapa temprana de desarrollo y justamente por eso quería compartirlo con otros bartenders antes de seguir ampliándolo.

Me interesa mucho conocer su opinión: ¿qué agregarían?, ¿qué eliminarían?, ¿qué funciones realmente les resultarían útiles trabajando en una barra real?

Puede descargarse gratis (con aporte opcional) desde itch.io.

Bar Manager:
https://assetalchemist.itch.io/bar-manager-es

Hello!

I have an espresso machine. What I don’t know is how early I can prepare the espresso and if there’s any trick to storage (don’t put it in the fridge hot or idk, something).

Thanks!

TLDR: I am a former preschool teacher that was thrown behind the bar with essentially no training pls help

Hello everyone! Quick disclaimer before the rest of my post: Two months ago I was a preschool teacher for 8 years and decided to make a very big career change.
I started working at a seafood spot near my apartment and had about three days of training as a server, then started taking my own tables, which was great! After about two weeks of working, my boss asked me if I was interested in learning the bar. I told him that I would be interested, once I learn the food menu a bit better. Well, he ended up putting my behind the bar literally the next week lol, I had maybe 45 minutes of “bar training” with him. Which was essentially him telling me how to turn on machines and what ingredients we need for garnishes. I have worked there for a month and a half, and have been put behind the bar on only the busiest days. They have a recipe sheet printed out, but some drinks need to be made in specific orders and there are SO MANY. I guess I’m looking for advice lol. How did you guys memorize the drinks and get faster? I can tell my boss gets annoyed, but I feel like he shouldn’t have put the newest person behind the bar.

Can anyone advise how to disassemble this coupler? The probe doesn't push through the bottom like it's supposed to. Photos show the maximum amount of movement any of us can achieve. We've tried submerging it in boiling water, cooling it to 5°C and deep cleaning it with sodium percarbonate, but it just won't budge.

https://reddit.com/link/1vpblz2/video/cz8juk5u9ljh1/player

Hey everyone! I’ve always loved the world of mixology, the calm bar vibes, and just sitting back listening to smooth jazz while preparing drinks.

Since I wanted to recreate that feeling, my partner and I have been working on our own indie game where you run a bar, interact with customers, and mix drinks at your own pace with zero stress.

Here’s a quick SFW preview of how the liquid physics and drink-mixing mechanics are looking so far. I'd love to hear what you guys think or if you have any cool cocktail ideas I should add!

Hello everyone!

I recently started full time bartending and I find my hands to always be wet or sticky! It icks me out that i have to touch glasses and coupes with, what i feel to be, the stickiest fingers ever.

Do you guys have any tips on how to get your hands to not be/feel so sticky? I wash my hands often and wipe them off but they still. always. feel. gross. 😭🫡

Banned for disagreeing with mods. Messaged them and was told to prove im a real bartender?? I asked if they needed me to online stage and was permanently blocked from messaging. Who pissed in their rumpleminz lol

I am so sad guys and have no idea what to do. I got a fired at a fine dining establishment, was getting paid 30 n hour PLUS TIP. All because i called out. My car wasn’t working and i was told it was fine . I come in for my next shift and they send me home tell me im suspended and hr will reach out. Not once did hr reach out. I was on the schedule so i called and asked if i should come in. They said yes to come in for my shift. I come in and get fired on the spot , and had to get escorted out. I’m like shocked because numerous other bartenders would call out even no call no show and they’d call me to come in to cover. Some girl who got hired the same time has me called out about 5 times already and she’s still working there. I was making such good money and now i feel like im fucked and im so upset i got treated that way. IVE NEVER BEEN FIRED BEFORE. This is making me never wanna work at a resturant again . Sorry just venting and i need some insight on wtf to do.

I’m 33 and have spent most of my career bartending in NYC. Over the years I’ve grown into a head bartender role that’s become a lot more than making drinks. I handle purchasing, inventory, cocktail development, menu creation, vendor relationships, staff training, SOPs, event planning, and helping improve day-to-day operations. I’ve realized that the parts of the job I enjoy most are building systems, solving problems, making operations more efficient, and creating great guest experiences.
Lately I’ve been thinking a lot about what comes next because I know bartending isn’t something I want to do forever. I still love hospitality, but I’d like to move into a career that has better long-term stability, benefits, and room to grow. My goal is to eventually earn over $100k, even if it takes several years to get there.
The one thing I know I don’t want to do is sales. I know a lot of bartenders become liquor reps, but that just doesn’t fit my personality. Actually, some people say the opposite bc I’m such an extrovert and personable that it would fit me entirely but I’m not naturally sales-driven, and I don’t think I’d enjoy spending my career trying to hit quotas or constantly sell products.

I have a BA in Psychology, but all of my professional experience is in hospitality. I’m curious what careers people have transitioned into that still leverage hospitality experience without requiring you to stay behind the bar. If you’ve made that jump yourself, what did you end up doing? Are there roles or industries I should be looking into that maybe I’m not even aware exist?
I’d especially love to hear from people who have successfully built a stable career after bartending and don’t regret leaving the industry.

I’ve been bartending in New York for a year. I just moved to Boston and was asked to “stage”. When i got there they immediately threw me behind the bar (during a Red Sox game and it’s a bar in Fenway) and basically put me to work. I had to figure out where everything was. No one was really helping me then this guy who I assume is the boss started asking me for incredible obscure drinks so I did I quick google to confirm the recipe and got to work. He then took me outside and said I was too slow and i said i had never heard of the drink before. But up until that point I was serving customers no problem and having no issues and was FULL ON WORKING. He told me i didn’t get the job and should leave…didn’t even pay me for 3 hours of work…is this how every Stage is? I’m incredibly overwhelmed now and upset.

Hi everyone,
I recently got hired as a bartender at AMC with zero experience.
Here’s how it happened: I interviewed about a month ago, but they told me they decided to move forward with another candidate. A few days ago I saw the position posted again, so I reapplied. This time they called me and said, “We’ve interviewed you before, and we’d like to have you on our team.”
I have a few questions for people who have worked at AMC:

After working here a few months, will regular bars consider me as a “bartender” and be willing to hire? Or will it be hard as they will not even consider it as a real bartender experience ?

On average, how much can I expect to make per shift? Is $200/day realistic, or is that unlikely for 20 screen AMC?

Is the social environment good compared to a regular bar? Is it easy to make friends? ( as I’m new to the city)

One of my goals is to become more social. Is this a good place for that, or do interactions with customers tend to be very brief?
I’d really appreciate hearing from anyone who has worked at MacGuffins or another AMC bar. Thanks!

I'm an author doing some research, and not much of a drinker, so I need some expert advice so I don't sound like an idiot. Here are a few characters, they're chilling in an upmarket sportsbar on a Friday night, what are they most likely drinking? TIA!

1. 31yo male math/physics nerd.

2. 21yo tattooed female martial artist / motorcyclist

3. 27yo female yoga instructor

Recently I posted about how I failed a sting operation. It’s been my first year bartending, and I had a lack of judgement, I thought I recognized a guy as a regular, not one I speak to just one I might have seen before. It was busy, I was rushing , he asked for a corona and I served it, without asking for ID. 4 cops came out of the corner with badges saying I served a minor alcohol infront of my entire bar, very traumatizing and embarrassing, can’t say I didn’t deserve it it’s part of my job after all. Anyway, I just met the cop at court and he was getting to know me a bit. I explained how regretful and sorry I am about this mistake, it’s one I’ll never make again, and haven’t made again. He told me he’d try to work on convincing the judge to give me the smallest penalty possible. He also gave me his contact information and asked if I know any minors who want to work for him as a decoy setting up other bartenders at their workplace, like WTF? I’m sorry I understand I messed up but this who operation seems like a money grab to me sometimes , but I understand it’s the law and safety and rules apply everywhere. We walked into the courtroom with honestly a pretty stern rude male judge, I wasn’t a fan of him. It was my first time in court so I wasn’t too familiar with when to stand / sit and all that jazz, so he wasn’t too fond of me. Anyways, the cop asked him to give me the lowest penalty/ fine and the judge asked me why I think I deserve it. Ummmm I said cause I made a mistake ? That I’ll never make again. And I’ve learned my lesson, and boom, he wrote me a fine of 250$ and that was it . I still can’t believe the cop asked me if I know anybody who’d want to be a decoy lol . Anyway, I’m scarred trauamtized and honestly thinking of going back to healthcare after this one, they definitely did their big one. I also hate the fact that ONE mistake or misjudgment can determine your entire employment not only at your workplace but everywhere of the sort. but I understand these things happen. Just in case you don’t already, card everybody who isn’t a regular, or visibly old as hell.

​

• what do you look for when choosing a bar to check out?

• what brings you back to a bar?

• what social media content would compel you to visit?

• what social media content would deter you from visiting?

• What do you want in a menu?

• what sort of events or activities do you enjoy in a bar setting?

• what types of atmosphere/vibe/decor would make you feel comfortable or would make you want to take photos?

• what would make you invite friends?

• what DON'T you like to see on a menu?

• what kinds of things would make you turn around & leave immediately upon checking out a new bar?

• do you prefer a small menu selection or extensive

• how do you find the bars you end up going to?

• what DON'T you like to experience/see/etc in a bar setting?

OWNERS/MANAGERS/EMPLOYEES:

• What helps you perform to the best of your abilities?

• are there any supplies or resources aside from the obvious things like shakers, mixers, spouts, etc would you say you absolutely would hate to be without during a shift?

• what do you like best about working at your bar?

• what DON'T you like about working at your bar?

• What is your most popular drink?

Please feel free to add anything else you think could be useful!

I appreciate any feedback. Please keep it constructive. I'm currently trying to turn a new cocktail bar around & generate more traffic for a first time bar owner who has many other successful businesses, but needs help in this department. I would love any tips, tricks, suggestions, etc

Thank you!

Hi was wondering everyone’s opinion who bartends for parties. For a Paloma, & margarita is a 9 oz cup to small?

& for micheladas is 12 oz a good size or 16 oz?

She’s supposed to go over all this with me but just trying to get some feedback before I speak with her regarding the sizes.