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Favorite part of bartending is meeting new people, if you think you'd have fun with them go for it, it's only a number you can delete later on. Don't call anyone if you don't want to. I usually crumple mine up at the end of the night with my extra receipt copies. It's not weird if you genuinely like someone though.
We usually hit about an hour wait. There will be 2 bartenders and 3 if its a weekend holiday. We pool everything we make behind the bar and after splitting it all, we should make somewhere between $60 - $150 before tip out. Tip out is usually $40-$55ish for each of us. Closing bartender always seems to make about $10-15 extra in tip share.
Sep 8, 2005 · With all respect to Mr. Abu Ganim (and others that use the term), we're bartenders. This label used to be a source of pride, and denote all the things you've alluded to: craft, care in mixing, knowledge of history. The fact that the term has been eroded over the past 75 years is our problem to rectify.
Jun 4, 2019 · 1. Fill the cocktail shaker 3/4 full of ice and add your ingredients. If you’re using a Boston Shaker, then fill the smaller tin (cheater tin or pint glass) this same way. 2. Put the cap on the Cobbler Shaker (ensuring the strainer cap is on too) or fix the second larger tin of your Boston Shaker inside it at an angle.
There's no job that is immune to burnout, but bartending presents unique challenges to a lengthy career, i.e. late hours, stressful environment and inebriated clientele. Take a serious look at a job that interests you in a completely different sector. Talk to those in that workforce and get to know the pros/cons.
No food, volume venues. 100-300 capacity per bartender, just depends on what kind of drinking people are doing and how quick your staff is. General guideline i was taught at different times was usually 100-150 capacity to bartender. But you can also stretch it a bit with cocktail/bottle service wenches.
Another is to make sure you have good inventory control. A server over pouring or spilling is money down the drain in a big way. Check out your competitors, if you’re buying an existing bar (hopefully it’s currently successful) then you likely already have clientele. Other wise you have to carve out your niche and work hard at building ...
