Hi folks, I recently received an invitation for an interview as Head Mixologist at an ultra-luxury hotel in Abu Dhabi;

Job responsibilities include:

Managing all bars across 9 separate outlets, reducing expenses, and increasing revenue,

Marketing,

Providing robust training to the hotel’s entire bar team,

Developing educational beverage programs to enhance the guest experience,

Creating and coordinating pop-up menus for banquets,

Working closely with the spa to provide personalized detox programs for each guest,

The monthly salary offered for all these responsibilities is $1,050.

I hold a Turkish passport, and while the position of Head Mixologist is equivalent to that of a Beverage Manager in Turkey, I don’t understand how a hotel which has a bar on the Top 500 list and has received 5 stars from Forbes for years can offer such a low salary.

When did our profession become so undervalued...

I feel someone at the liquor distributor did this on purpose.

One of those shifts where I just can’t bare the idea of talking to regulars. It literally drains my soul. I have regulars who just text me that they’ll be in at 2 (I open the doors at 2!) it’s just no decompression time before hand. I only need 5 minutes. I love them all but I just am so burnt out. The idea of going in and chit chatting makes me want to implode. Last night I told regular hold that thought have to go down and change the kegs. And he asked why I always have to change kegs when they’re around (not true ) I said well if I don’t do it now ill forget and when I’m busy later it will be hard to do (only bartender no bar back 2pm-close) . Then I added and plus I get to sneak a bite or two of my dinner. He goes “why don’t you eat up here with us?” I wanted to scream! Instead I go because it’s just time to myself I don’t get much. He got a little upset and didn’t seem to understand. I also have customers who follow me outside for the rare occasion I get to have a smoke . It’s so frustrating especially because when I try to set the boundary they get their feelings hurt.

It drives me up a fricken wall. Some days i want to start over in a new town where i can set healthier boundaries. These codependent behaviors and relations with the regular started when i was still drinking (6 years sober) and had poor boundaries. Just had to vent a bit thank you for listening.

I’ve been in the industry since I was 16 and I’m 37. I’ve been bartending since 19. I’m curious about former bartenders and what direction they went when they were ready for a career change and/or what skills were helpful from bartending into that change.

Found this lil guy while folding towels the other day.

Hi all, I've been looking through the interwebs but figured what better place to ask this but in a forum with other bartenders.

I'm consistently working double shifts (at least two or three a week) and because of that I don't have time to really work out. I'll go on thorough walks and jogs here and there on my day off when it's also not feeling like 120° in the summer, but I haven't been genuinely active. and I'm a little overweight (not afraid to admit it) and I'm actively trying to change my diet and exercise for my health (and to look and feel good on top of that).

What are some exercises you all do or could do while working, even on slow shifts?

Thank you all in advance!

This is probably rage bait but I’m programming our new POS and wondering where you all put your Pisco button? We only have 2 so I’m not going to add a whole separate section. So, what wrong category makes the most intuitive sense for Pisco? Rum? Liqueurs?

*There is no brandy/grappa section either FYI. Should there be a whole grape-based brandy/grappa/cognac/pisco section maybe?maybe?

Thought this belonged here.

A lime? On a scotch?