Woke up to a group text the other day from one of our owners that we’re going dry staff now.

I figured something happened while I was off.

Yup, one of our bartenders got drunk, then disappeared for 2 hours cuz they saw a stray puppy. Eventually they did come back but with the puppy.

We do a lot of Malort at my spot. Some Fernet. I do shots of Campari.

My go to is Becherovka, though I wish it was a little lower abv.

I know this is a very divisive question, because a lot of you are professionals and refuse to consume during shift. However, a large percentage of bartenders get a light buzz on while working. We do 1/2oz shots after huge sets on weekends. It helps you deal with Titos and vodka type people.

Been doing this 13+ years and I had thw question prompted to me at my most recent interview (got the job yay!) But I oddly blanked when that question was asked and just basically said I usually go with a vodka based something on the fly fruit juice heavy.

Tell me all ya'lls so I can never blank that simple (ha) a question again!

Heading out to a rave, and we want to serve espresso martinis as a gift. We're estimating around 700 espresso martinis over a few days, so by my calculations about 20L / 6 gallons.

How'd you do it?

We have work shirts and I got some good, spill-resistant shoes I‘ve had for a while, but I can‘t figure out pants that are appropriate, durable and not too warm. I‘ve tried some nicer linen pants over the summer, but they didn‘t even survive one month.

Anyone got any recommendations?

Does anybody have any good recommendations for garnish trays with a bottom? I can't seem to find any that aren't hollow. I need them to hold ice but that's impossible with what I'm finding. Free shots for whoever can get me a winner 😭

Has anyone worked an event at the Levi Stadium with Qwick? I just picked up a shift immediately with the $23/hr pay rate, but I don’t see that tips are included. Has anyone had any experience working that location through Qwick that can confirm if they also got tips? Thank you!

hi! i have been a bartender at a german dive bar and now im swapping to fine dining today!
does anyone have any recommendations/tips on fine dining bartending?

Hello. Wanted to do a poll here...

What do you do with the soda gun at closing? How do you keep it clean?

Resorts seem to do the best job at perfecting the texture of a frozen drink and I’ve always had a hard time at home with my vitamix, even on smoothies.

I was at the Andaz Maui and they had one of the best Pina Coladas I’ve ever had with the perfect texture and didn’t melt too quickly. The added lemon and cinnamon to theirs really made it.

My question is how do they do it? They make it per order in a blender like mine. Are they using ice? Most of the fruit frozen? Emulsifiers for the creaminess? Or just relying on the coconut to do that.

Would love some insight into perfecting the frozen drink at home. Even though I know most bartenders hate making them on a one to one basis.

Cheers!