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5 days ago · 2. "If the draft beer tastes funky or off compared to the same beer in a can, the bar isn’t properly maintaining its draft system. That means yeast and bacteria are growing in the lines tainting ...
May 12, 2024 · The first one is a hygiene issue; the bartender may only be touching the lower third of the glass, but if they run it through an ice bucket, they are transferring their germs to the ice, and ...
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Chef for 9 years, sous for 4 in a very busy hotel. Minimum 60 hour weeks. Either 7am or 9am start, 10-11pm finish. 2 days off per 7 but that's not a working week. Days off could be Monday Tuesday one week, Saturday Sunday the following creating a 10 day week of 12-15 hour days. Only ever had a team of 4 Chefs to cover 14 hours of service 7 days ...
May 12, 2024 · This comes off as rude and it will probably get you ignored. Do: Make eye contact. If you feel you've been waiting too long and no one has acknowledged you, try making eye contact, nodding, or raising your hand. Always treat your bartender the way you would like to be treated. We see you, and we'll get to you as soon as we can. 2.
Apr 30, 2024 · Less Ice Doesn't Equal More Booze. Asking for less ice doesn't make the drink any stronger. You'll just get more mixer or nonalcoholic ingredients. Likewise, telling the bartender to make it ...
May 21, 2024 · Glass Washing Power Tips. • Always use hot water to wash bar glassware. • Use a three-sink system for washing, rinsing and sterilizing. • Stock detergent and sanitizing solution close by sinks. • Regularly change water in all three sinks even during a rush. • Let clean glassware drain and air-dry before racking.
May 13, 2024 · Generally, many venues will advise on having 1 bartender for every 75-100 guests. That being said, there is certainly the case of having 2-3 bartenders for a guest list of 100-125+. There are plenty of reports of people who have attended weddings where the bar moves to slowly with 1 bartender for every 100 guests.
