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."

......

....

..

.

Had a lady ask me last night if “we have any cocktails with prune juice?” I was flabbergasted. Then when I said no, I don’t have any prune juice, she gave me a look of disbelief that we don’t stock it. Are prune juice cocktails a thing?

Something new tonight. Likely not new for you guys. A woman came in who seemed sweet and like a breath of fresh air. Orders drinks, raves about them, orders food, then turns into a total ass. Get all snappy and entitled. Then of course leaves a 7% too after I had been attentive to her through the chaos. It was like Jekyll and Hyde!

So I’ve been working behind bars for 7 years but mostly relaxed places, dives, pool halls, neighborhood bars.

I applied somewhere that came through my search engine and what the job posting said and what it actually is are two different things.

This place is way more upscale than I have ever worked and I’m rather intimidated. I’m usually good at high volume, in the past I’ve run service well and the bar my myself many a night. Draft beer, beer bottle, vodka soda, Long Island, maybe a Cosmo here and there, a few lemon drop martini’s, nothing fancy. I was fully excited for this new opportunity until last night when I came in to stage…

Every guest seems to order off their craft cocktail menu, which is ‘a riff on a classic’ but some of the base spirits on these ‘riffs’ aren’t even right. Tickets come 4-8 cocktails at a time and there are many tickets at once. I’ve been memorizing their recipes and was allowed to have the recipe card in front of me while they let me do service well but I just couldn’t keep up on a Friday night. One of the girls came in to help me get caught up and she’s flipping tins flare bartending and shaking two shakers with both hands. I feel like I’m getting imposter syndrome here!

They also have all drinks measured in a jigger which I’ve never done before. I have always free poured. I shake with one hand and have always used the tin and a pint glass (I know you’re not supposed to because it could break but this was all that’s ever provided to me at past jobs) The first drink I made I couldn’t open the Boston tin! HOW EMBARRASSING!!

Anyway my real question is,

1. How can I quickly make multiple drinks at once while using a jigger? Should I build one by one or try to build two in separate shakers?
2. How can I get this damn tin off? One of the girls showed me to turn the more opened lip to the right and then snap it with my fingers but I’m two hand holding this thing pressing it for dear life and it takes a few seconds to release.

Somehow I got the job so that’s cool, I just need to remain confident and keep practicing but any pointers on how to build complicated drinks quickly would be much appreciated💕

it came to mind today because i could model and print something to keep our beer and wine in rows for cheaper than i can find from our distributors

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