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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.
Upscale steakhouse bartender, 1.4% of server's sales (servers tip 5% of sales total). Helps that bartenders don't have to tip out besides what they want to toss to barbacks/bussers. Servers have shorter shifts and work fewer hours than bartenders and tend to be cut early when it's slow with bartenders taking more tables.
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.
Feb 25, 2023 · Boston shakers do require a strainer to strain the drink out after it is shaken, but cobbler shakers have a strainer built in. Then, all you have to do is remove the cap and pour out the cocktail ...
Dec 4, 2023 · Cocktails made with nugget ice. Bourbon Smash: A whiskey Smash cocktail made with bourbon, simple syrup, lemon juice, and fresh mint. Serve it in a rocks glass over nugget ice and garnish with a sprig of mint. Bramble: A gin cocktail made from Creme de Mûre, gin, lemon juice, and sugar syrup.
May 22, 2015 · 6. Behind the Stick. If a bartender is behind the stick, he or she is working behind the bar doing the actual bartending rather than managerial tasks. Though this term is believed to have come ...
However, women don't like bars like that or bars who hire women based on looks. That's 50% of more of your potential customer base. I'll argue that a good bartender, with a mixed clientelle will make more money overall and draw a well rounded customer base, than one who relies solely on looks.
