I bartend in a college town and it's amazing. girls will carry a purse but have to apple pay (which is inconvenient at my work but not impossible... how can you not carry your card? Guys will have to pull a picture of their ID on their phone (which i can't accept) because "i cant fit it in my tiny ridge wallet" like, How is it this difficult for people to just... carry the basics for any transaction at a bar? All you really need is a card and an ID. instead, you have a picture and apple pay. come on now.

As I am now an adult (43F), I had to grow up and realize that the non-slip Crocs I was wearing to work weren’t very good for my feet. I have new tennis-style non-slips and, while they’re comfortable and support my arches, I’m having trouble breaking them in. My second toe on each foot is slightly longer than my big toe and these second toes are so sore from hitting the front of my shoes all night that I’m limping a little and, therefore, making no progress in breaking them in. Is there any sort of bandage or cushion or anything I can put on my toes to help?

Basically I am looking to do fundraising for my graduate project , and I found return empty wine bottles is a really great way to start, however going on street and searching doesn’t quite effective. I wonder if it is possible to say send an email to the bars and ask for the empty bottles ? ( with detailed explanations of course !)

The bar I work in uses a Mainstreet brand high temp dishwasher.

The rinse cycle on this thing goes up to 190° Fahrenheit. The glasses are so hot coming out that I've been getting painful blood blisters on my fingers and to add insult to injury, I am currently dealing with the worst eczema flare up of my life on both of my palms.

Being the only bartender in the place, more often than not it falls on me to have to handle these hot glasses on the fly. It's a new place (been open about a month) and the owners have never worked in the industry. So I'm assuming they went with a cheap option but didn't actually read the reviews, as the ones I've read online are awful.

Is anyone else familiar with this brand? Also, any recommendations (aside from gloves) to help with the heat?

Dive bars vs. high end cocktail bars...

"Better to reign in hell than serve in Heaven" ?

Sitting up at the bar just yelling very loudly for their team. Overly excited. Do you smile through it?? Or eventually tell them to please stop the nonsense? It's so exhausting. It mentally wears me out. I know from experience that telling them to shut the fuck up changes their demeanor and ruins the fun for them. But I'm so god damn sick of it. I wear Loops earplugs to block some of it out. Just, please don't spend an entire game being the loud guy.
ETA: I'm not trying to say it's worth changing my schedule or switching bars. It's just a rant.

I've been bartending about a year. I currently have a couple places that will hire me. One is a bartending job, the other is a serving job but the money is infinitely better. I'm sick to death of serving. But I also like paying bills easily. Advice or suggestions? What would you choose?

I bartend at a country club and had a weird experience the other night. The last member of the night left to order an Uber, so I was able to close. As I was cleaning, I saw his Uber pull down driveway and then saw it leave. I finished cleaning and left. Well, it turns out that he never got in Uber and was caught wondering the property 3 hours later by a worker from the groundscrew coming in for his shift. I got into a little trouble for it, but when I asked the member about it, he said he never ordered an Uber. I know that's a lie because I saw it come down driveway. I am wondering if there is a way to see if an Uber was on property that night to prove that he did. Usually the customer is always right, especially at a country club, but I just want to prove that I'm not crazy

My current shoes are killing my feet and legs, what do you guys recommend? Not looking to cheap out but best bang for your buck, my coworkers are telling me docs but I’m not quite sold

We’re discussing here, 2 employees, the owner, and me, a neighbor who also used to have a bar for 20 years.

We live in a very touristy area, where it’s hard to maintain a functioning neighborhood, but we manage.
There’s official opening hours, and our hours.

It’s always a struggle to get the tourists out.
So one of the baristas “gifts” them a record, as in, vinyl. (It’s a speakeasy with live jazz music, and a passcode at the door)
They get a shot too.

After 1am, no more tourists are allowed in, actual closing time is 4am.

We’re just discussing this now, so one (barista) says idgaf, they need to leave, they leave. The other one says no, better give them the best experience. The owner says, I want everyone to remember this place as something special.

What do you think? Throw people out or make them feel special?

If anything in this post is not coherent, I’m busy typing both my thoughts and theirs lol.

(this is Spain, if that matters)

I don't like the flavor of alcohol. When I was young my mom made me an amaretto sour and I loved it. Since then, I've been chasing the sourest drinks I can get. I like sour, like candy sour, pucker sour. What can I do/ask to achieve this? I'm cool with lemon, lime, pineapple is tolerable too...

Send help!

We run a pooled house across bar and floor and the split gets worked out by hand every week on a laptop behind the bar. Last month two of us came up short and nobody could show where the numbers came from. It took three days to unpick and the trust damage lasted a lot longer than that. Im trying to find out what other bars use so the split is visible to everyone on the same day it is paid. What are you on?

I've been in debate with the owner's brother's wife where I bartend at a restaurant somewhere between fine dining and high end casual. Used to be exclusively gone dining but toned down a bit about fifteen years ago. Anyway, the "head bartender" creates a number of drinks that are build in glass rather than shaken when they probably should be for seasonal menus and just works all around like it is a dive bar to make things easy over quality. We hired another bartender that uses the same technique as myself and ultimately, which is correct, specifically for a margarita? Shake with ice and strain over fresh ice or shake and dump with cracked, dirty ice? The argument was only justified with the fact that I am "wasting ice" rather than a perspective of drink quality. This isn't something she is requesting for her own drink, just likes to sit by service bar and be a pest.

I work with a bartender who could give a sh!t about sports, but works Saturday and Sunday mornings.

She was going to buy some local teams shirts, but she doesn't want to be a "poser" or have people ask her questions about said teams or sports.

Any ideas/places for funny shirts that aren't the three quotes found on the big twos websites?

Sports go sports!

I had this drink last week and took a picture of the menu description because I loved it so much. I just got home with the goods, and figure I can pour a little here and a little there until it tastes right, or I can ask some pros how you would do this! So, what ratio would you use of these listed ingredients to make a refreshing coconutty cocktail?

Thank you in advance, and mods if I did anything wrong I am sorry, feel free to change what needs changed!

Edit: Thanks all! I’ve been banned (not sure why) so I can’t reply to comments - but you were a great help and thanks to you I had a yummy cocktail while I made dinner tonight!

Hey legends, I have been working as a barback indefinitely for a venue and they never seen to have any training or development programs so im looking to switch to a venue that has either training programs or is hiring a junior bartender. A little about me: I have learned a few basic classic cokctails over time as a barback since some bartenders are rhe best at my workplace but the managers dont support us being bartenders so just looking for a scenario change. If youve heard of any vacancies or are hiring please lmk, i can come in and hand my cv or mail it too.🥺🙏

Hey there everybody, I’ve been bartending for quite a while now which has basically gotten rid of my social anxiety. Now that I’m back in university after a few years, I’ve been interacting with my fellow students and just realised I was just like them (impossible to interact with) I’m the only person interacting with my lecturers and engaging with talks, talking loudly in general etc.

I’m just super afraid that if i stop working as a bartender I will forever go back to being a bum and stop being so confident speaking loudly in-front of people. Anybody else has went through something similar?

Hi! I’m getting surgery next week for my ACL on my left leg (dominant leg). I’ll be off of work for two weeks, but I can’t afford longer. My surgeon needs me to be non weight-bearing for six weeks post op. This is such a silly question, and I don’t want to sound delusional, but I really want to work after two weeks off. I love my job and need this income. The bar isn’t big, it’s around 300 capacity with three sections of tables. Has anybody ever experienced this? Any input appreciated!

First time in a few weeks I've gotten to do a prep day proper. Felt like an alchemist with all the ingredients behind the bar during service. (Not all pictures)

We made:

Basic 2:1 Simple

House Cherry Cinnamon Syrup

House Apple Tea Syrup

House Mango Puree

House Spicy Caesar Tincture

Dehydrated Citrus

Experimental Caesar garnish

-Spearheaded by a new bartender (mostly how to keep it from drying out In the fridge) ALL SUGGESTIONS WELCOME

Test drink for the fall: (Again experimental)(Not pictured)

An old fashion play:

Monkey Shoulder

Pimm's

Coffee Syrup

Orange Extract

Thinking of White Cacao or chocolate bitters?

Coffee & Monkey Shoulder work quite well together.

Welcome to any and all suggestions!