Quote :

"I still pick up shifts at a bar that has a frozen drink machine..."

Sure, I see your point on the frozen drink machine, but there isn't that similar overhead associated with pouring $200 worth of Jager shots that isn't associated with the craft cocktail orders (both use liquor, and whatever the overhead there is for that). In fact there's probably more overhead associated with the cocktails since there are mixers etc, some of which have to be made in-house, or at least maintained behind the bar.

Quote :

"but overall you're averaging similar times per order"

It may be similar time for a single craft cocktail order and an 8 shot/8 beer order, but one is a $10 order and one is a $100 order, and if anything I'd expect the former to take more time.

I guess as a bartender you probably look for financial time/tip peaks of the shot orders to fill in the valleys of the assholes that don't tip at all, or too little.

7/20/2015 4:40:06 PM

Quote :

"In fact there's probably more overhead associated with the cocktails since there are mixers etc, some of which have to be made in-house, or at least maintained behind the bar."

That overhead is calculated into the price of your drink. And if I don't own the bar, then I could care less about that overhead anyways.

All I should care about is the time associated with that drink/drink order. But at the same time, I've always worked in high volume bars...so everything equals out. Regardless if it took me five seconds or five minutes, I want 20% or more. It all averages out, so that's why I don't stress over single order tips.

7/20/2015 4:46:54 PM

could or could not care less?

7/20/2015 4:48:20 PM

your mom

7/20/2015 4:51:08 PM

Quote :

"That overhead is calculated into the price of your drink."

You were referencing the labor overhead of serving frozen drinks that tipping patrons were unaware of...that's what I was speaking of, not the financial overhead.

Quote :

"Regardless if it took me five seconds or five minutes, I want 20% or more. It all averages out, so that's why I don't stress over single order tips."

Gotcha. That's what I figured but was just curious.

7/20/2015 4:51:48 PM

Quote :

"Honestly, try to make eye contact and just have your hand-up, elbow on bar maybe...just something to signify that you need a drink. You can also put your credit card in your hand to show that you're more than ready to make this transaction go as quick as possible."

I always felt like making eye contact with a credit card in hand got me ignored, while making eye contact with cash in hand got me to the front of the line with most bartenders.

7/20/2015 6:05:27 PM

^ Eh...I guess it depends. Starting a tab is a three step process. You order drinks, I make drinks, then I start your tab on the POS. With cash...you order drinks, I make drinks, I ring you up, then I have to give you back your change. One more step, more time taken up. Maybe your bartenders weren't ringing shit up and were pocketing your cash...therefore they went to you first. But I've never heard bartenders say they go towards cash first.

7/20/2015 7:20:53 PM

I find eye contact is the main factor. once I've succeeded in making eye contact, I usually get my drink.


[Edited on July 20, 2015 at 7:30 PM. Reason : also, I tend to raise my right hand slightly. ]

7/20/2015 7:28:28 PM

Any service industry peeps have any good stories?

Bathroom banging? Fights? Flashing to get service? Monster tips? Celeb patrons? Embezzlement/fraud?

7/20/2015 7:55:55 PM

How do you order hard drugs from a red lobster bartender. I have a match tonight

7/20/2015 8:53:15 PM

work at a cocktail bar in NYC

learned on the job

I don't get annoyed when someone orders a mojito/cosmo/whatever drink they learned about on tv, but if you come into a cocktail bar and order a vodka soda, you're probably a pretty fucking boring person

also, even as someone who works in a craft cocktail bar, I cannot stand bartenders who think they're the shit because of what they do (the mixologist types who wear suspenders and think Fernet is awesome). anyone can make a good drink if they know the right specs and have good products to work with. while I do think it's a skill to be a good bartender in a high volume bar, being able to make a drink correctly is not that difficult.

being in the west village, we get a lot of celebrities. most down to earth one I've met so far is Michael Keaton. Danny DeVito is also super nice. and like 3 feet tall.

7/29/2015 1:18:23 PM

I don't like how everyone distinguishes sipping liquor with mixing liquor. I'm usually a single malt neat drinker but I do enjoy a good cocktail. What's bad about putting a nice single malt in a mixed drink (aside from the price?). It just makes the drink better. Don't think it's necessarily blasphemy. I mean I guess if you ONLY ever mix a nice single malt then that would be bad but I don't think it's bad to occasionally use it to enhance a good cocktail.

--Aside from the fact that it could turn a $14 cocktail into a $34+ cocktail.

[Edited on July 29, 2015 at 1:25 PM. Reason : s]

7/29/2015 1:25:04 PM

that's your prerogative but if you're sitting next to me at a bar and ask for a high end single malt to mix in your cocktail i'm going to think you're an idiot.

7/29/2015 1:44:34 PM

had someone order a Pappy Van Winkle 20 year with a diet coke recently

I said no

if anyone is ever in NYC and wants to swing by, PM me for the bar name. I'll hook you up. it's a great spot.

[Edited on July 29, 2015 at 2:01 PM. Reason : ]

7/29/2015 2:00:27 PM

did you start tending bar for supplement income? or is it your main job these days? what are your hours like in that type of place?

7/29/2015 2:02:09 PM

Yeah I mean I guess I would too but coming from someone who when isn't ordering a beer is probably ordering a single malt 75%+ of the time (at least at a nicer place) why should I have to drink house liquor in my cocktail?

I guess you could make the same analogy with tequila. A lot of people will only drink really good tequila straight for sipping but many places offer high end tequila as part of a mixed drink. I guess it's a little different because people usually associate Scotch with sipping versus tequila for mixing.

7/29/2015 2:02:59 PM

Quote :

"I don't like how everyone distinguishes sipping liquor with mixing liquor. I'm usually a single malt neat drinker but I do enjoy a good cocktail. What's bad about putting a nice single malt in a mixed drink (aside from the price?). It just makes the drink better. Don't think it's necessarily blasphemy. I mean I guess if you ONLY ever mix a nice single malt then that would be bad but I don't think it's bad to occasionally use it to enhance a good cocktail. --Aside from the fact that it could turn a $14 cocktail into a $34+ cocktail."

exactly. who gives a fuck as long as they pay for their drink and tip well? now if you're suggesting these types of people are shitty tippers, that's one thing, but to get all huffy that people mix expensive liquor with shitty mixer is fucking stupid. it's THEIR money they're wasting, not yours.

7/29/2015 2:05:09 PM

Quote :

"did you start tending bar for supplement income? or is it your main job these days? what are your hours like in that type of place?"

well, my girlfriend got a job up here and I moved here with no job and had to figure it out. I work 3-4 days a week, shifts start at 3:30 (we're a restaurant too), weekdays I'm done by 1, weekends, not til 3 or 3:30. I have a daytime (part time) social media gig, but bartending is my main income. you can make a lot of money doing this in NY (really, you can make a lot of money bartending anywhere, but $15 cocktails add up).

that's the funny thing to me about living in NY. yeah, it's super expensive, but if you're competent and don't mind working in the service industry, you can work 3 days a week here and get by just fine.

7/29/2015 2:11:08 PM

Quote :

"but to get all huffy that people mix expensive liquor with shitty mixer is fucking stupid. it's THEIR money they're wasting, not yours."

Not saying shitty mixer. Saying a nice cocktail with nice ingredients that require a nicer whiskey.

7/29/2015 2:14:38 PM

i honestly see very little difference. people should be able to order and enjoy whatever drink they want without being hassled. unless the drink is super annoying to make and takes up a bunch of time, i could have given two shits less what you mix your drink with, so long as you tipped me.

7/29/2015 2:17:00 PM

Quote :

"that's your prerogative but if you're sitting next to me at a bar and ask for a high end single malt to mix in your cocktail i'm going to think you're an idiot. "

Depends on if they're mixing it with something like coke or ginger ale...or using it as a piece of a good recipe to make the cocktail better. What's the point in having a nice bourbon/scotch when you're masking all the goodness with syrupy coke?

It's like using a really good tequila in a margarita. I'm fine with not wanting the shitty well stuff so you don't get the cheap tequila bite...but the difference you're going to see from a medium grade tequila and a high-priced tequila in a sugar/soured up margarita will barely be noticeable.

But also as previously mentioned...as long as you pay, tip, and aren't a dick...then fuck it.

Quote :

"Celeb patrons?"

Kenny Powers and Bill Murray. Murray is obviously very cool...Danny McBride was also cool as shit.

[Edited on July 29, 2015 at 2:24 PM. Reason : .]

7/29/2015 2:18:25 PM

Quote :

"Yeah I mean I guess I would too but coming from someone who when isn't ordering a beer is probably ordering a single malt 75%+ of the time (at least at a nicer place) why should I have to drink house liquor in my cocktail? I guess you could make the same analogy with tequila. A lot of people will only drink really good tequila straight for sipping but many places offer high end tequila as part of a mixed drink. I guess it's a little different because people usually associate Scotch with sipping versus tequila for mixing. "

I think it's all about setting the bar. Do I want bottom shelf whisky in my cocktail? Definitely not, however I wouldn't put a mixer in with a high end whisky either. There's a tipping point eventually, I'll get a cocktail with a Makers Mark or Jack. Anything above that quality though isn't getting anything in the glass except for maybe an ice cube or two.

7/29/2015 2:35:11 PM

chances are if you are at any decent cocktail bar that is known for it's fresh ingredients or curated drink list they aren't going to be using bottom shelf well liquor.

7/29/2015 2:45:24 PM

Quote :

"Depends on if they're mixing it with something like coke or ginger ale...or using it as a piece of a good recipe to make the cocktail better. What's the point in having a nice bourbon/scotch when you're masking all the goodness with syrupy coke? "

When I buy a high dollar bottle of whiskey, I will usually drink it neat, in a manhattan, and mixed with a ginger ale - usually Reed's or Blenheim. I feel that I should be comparing my high-end whiskey to the way I normally drink my usual Woodford, Breckenridge, Widow Jane, etc.

Some people would probably cringe at seeing a 20 year old bourbon going in a manhattan, but I don't see anything wrong with using Carpano Antica or Vya, Luxardo Cherries, bitters and a good whiskey to make an outstanding cocktail.

7/29/2015 6:19:57 PM

Yeah, if you use top shelf ingredients with top shelf liquor, then I don't see why anyone would be a harsh judge of that.

No point in ordering a margarita with Don Julio 1942 if they use bottled sour mix. Or Patron.

7/29/2015 8:50:15 PM

^^so pretty much exactly what I said.

7/29/2015 9:27:54 PM

Quote :

"No point in ordering a margarita with Don Julio 1942 if they use bottled sour mix. Or Patron."

totally depends on what the house tequila is. sometimes it's worth a few extra bucks to drink non-shitty liquor to avoid a hangover.

7/29/2015 9:31:04 PM

Oh I'm sure the house tequila sucks most of the time. So upgrade to Hornitos, Sauza, Lunazul, 1800, Milagro. Cuervo Gold counts if you can stand it. No need to go to the next tier.

7/29/2015 10:19:08 PM

^^ To a certain extent...but if '42 is the only option above house for a margarita...then I'll be sippin straight '42.

7/29/2015 10:34:15 PM

Quote :

"sometimes it's worth a few extra bucks to drink non-shitty liquor to avoid a hangover."

is there evidence that supports the cheap liquor = worse hangover mentality?

it's usually all of the mixers used to mask the taste that cause the hangover. man up and drink your bottom shelf tequila straight.

7/30/2015 4:14:04 PM

anecdotally? fuck yes.

if you don't believe me, buy yourself a bottle of rot gut vodka, aristocrat will work just fine, and drink it all night long on the rocks. see how wonderful you feel the next day, that is if you can hold it down. contrast that with another night of just drinking belvedere on the rocks. report back with your results.





[Edited on July 30, 2015 at 5:12 PM. Reason : .]

7/30/2015 5:09:21 PM

Quote :

"I also notice really tall people first."

This is where I lose out.

7/30/2015 5:22:50 PM

You and me both...at least you've got titties.

7/30/2015 6:31:00 PM

Do you get pissed when people ask you to charge their phone behind the bar? My favorite bar in Cleveland Park has a charging station back there with every type of charger ....they the real MVP

7/31/2015 12:00:00 AM

wrong thread

[Edited on July 31, 2015 at 2:55 AM. Reason : ]

7/31/2015 2:55:23 AM

Quote :

"Do you get pissed when people ask you to charge their phone behind the bar?"

It can be annoying if its extremely busy. If the bar is three deep, just deal with the dead phone or search somewhere else to plug-in. In most other instances, as long as you're not a dick about it (be apologetic and reasonable)...then you'll be fine. But I've heard of bars/bartenders that refuse to do it. I respect their view, but I'm still in the business of pleasing customers and trying not to piss them off.

7/31/2015 9:45:11 AM

I was running from National Harbor over to Alexandria and back when my phone died. I didn't have a charger with me but stopped by a little bar and asked if the bartender had a micro USB charger. Luckily she did, so I sat for a half hour, had a beer and water. When my phone was back up to 20%, she got $20 and I was supremely grateful.

I love nice bartenders like that; granted it was middle of the afternoon on a Thursday so there were only a few people there.

7/31/2015 1:51:56 PM

Living in a place that has a big craft cocktail scene, my idea of what is and isn't normal may be a little off. If I go to a place that doesn't have a craft menu, and I want a cocktail, my go-to is a manhattan. And I continue to be surprised at the number of places that can't make you one because they don't have any sweet vermouth. My wife always gives me a hard time when that happens (the "because you're a grandpa" line makes an appearance) but I'm of the opinion that if you can't make one of the most classic cocktails out there, then you have a poorly stocked bar.

Am I just being a snob, or am I justified in feeling peeved when I can't even order a damn manhattan? Is it that hard to keep dry and sweet vermouth on hand?

In any case I don't take it out on the bartender--it's not their fault that the stock is crap. I'll just order whatever bourbon/rye was going to go into the manhattan, on the rocks or neat depending. Unless, as has happened once, you ask me "how do you make that?" That's just unacceptable.

8/1/2015 12:20:53 AM

I'd rather they tell me they can't make me a manhattan than make one with a bottle of sweet vermouth that was opened 3 months ago.

8/1/2015 12:15:57 PM

^Good point.

8/1/2015 2:20:38 PM

8/3/2015 2:40:18 PM

^ One of the more accurate ones I've seen.

8/3/2015 2:44:04 PM

Quote :

"is there evidence that supports the cheap liquor = worse hangover mentality? "

Ugh my buddy always brings Canadian Mist backpacking and I had the worst hangover the next day after killing a 375ml bottle. Not fun at 12k feet hiking uphill in the morning. Switched to a cheap single malt (Glenlivet) and maybe it was all in my head but I didn't have a huge hangover the next day.

-Also I was totally mixing scotch (albeit cheap) with powdered apple cider this past weekend for a late night fireside treat. Haha.

[Edited on August 3, 2015 at 2:47 PM. Reason : s]

8/3/2015 2:45:31 PM

people get worse hangovers drinking cheap liquor because they drink more of it.

liquor price points are not inversely proportional to hangover intensity.

8/3/2015 3:08:01 PM

Apparently cheaper (or darker) liquor does give you worse hangovers:

http://gizmodo.com/5966569/why-cheap-booze-makes-your-hangover-so-horrible
http://www.nytimes.com/2006/11/07/health/07real.html

Quote :

"ccording to one report in The British Medical Journal, which looked at the effects of different types of alcohol, the drink that produced the most hangover symptoms was brandy, followed by red wine, rum, whiskey, white wine, gin and vodka. Another study showed that bourbon was twice as likely to cause sickness as the same amount of vodka."

Also this:

http://www.engadget.com/2015/07/31/bartesian-the-keurig-for-cocktails/

[Edited on August 3, 2015 at 3:53 PM. Reason : s]

8/3/2015 3:24:54 PM

^ I could be wrong, but I think it has to do with the level of sugar and sulfites (lots of that in red wine). Same goes for a lot of spiced and darker rums (and I guess whiskey?).

Through my years of studying...vodka/waters and tequila/sodas are the best drinks if you want to avoid hangovers. I'm not the biggest vodka fans, but I could drink 20 of those and feel fine the next day.

8/3/2015 3:54:09 PM

it's always the sugars for me. that's usually why i stay away from too many gimmick shots and sweet mixed drinks.

8/3/2015 4:04:52 PM

Yeah I can't stand sweet drinks. If anyone is ordering a "round of shots" I ask what they are first. My typical cheap round is Jameson. If you can't take a shot of whiskey then you shouldn't be taking shots in the first place.

8/3/2015 4:06:50 PM

8/3/2015 4:13:06 PM

I mean seriously. If someone orders a round of shots and it takes like cool-aid then I'm like

8/3/2015 4:14:00 PM