I had to drive tonight and am a total light weight. My bud recently had his best friend pass away and needed a drinking buddy to wash away his sorrows, I decided to be that friend even though I knew I couldn't drink tonight, I was all he had tonight.

So I walk into a bar and he immediately starts ordering me shots of tequila, and I im already panicking... how do I communicate to the bartender that I want non alcoholic shots without tipping off my friend...

I grab a drink menu and quickly flip to the non alcoholic section and right before he poors the shots I say: " Hey, do you mind if you make my shot in this style?" I then pointed at the non alcoholic section.

The bartender smiled and nodded and grabbed a clear liquid behind him and poored that into a salted limed glass. And we took a shot! The liquid kinda felt similar to alcohol going down but you could tell it wasn't alcoholic! The bartender later complemented my slick trick and I told him my buddy was having a bad day and just needed a friend!

Is their a smarter way to communicate i want a virgin shot? Also what was likely that clear liquid? Im extremely curious!

Please be kind im new to this sub also mods if this isn't good for this sub I completely understand!

I know, usually always is. Tips have been so ass. Anyone else been slower lately? It hasn’t been awful but definitely just summer slow down. NC for location reference and the weather has been weird so I’m sort of curious about other states too!

Hello all, I'm a bartender in a small town in the smallest locals only bar. I have this regular he is a guy that's brilliant but has known problems with his drinking and gambling, he has filled out a voluntary ban from gambling with me however Tonight he said a few things that bothered me. Now a bit of background this guy bob (not his real name) is a problem drinker he will drink until cut off then continue to either another bar or go home and drink. Tonight he was the last one in while I was closing up, he started talking really negatively hitting all the trigger phrases for so someone thinking of suicide, he has expressed in the past that he knows of his problem and we at the bar have tried to look after him by limiting what he can drink. I.E he isn't allowed spirits. I've already spoken to all the people I can to make sure they look out for him but what else can I do for him and what should I do in future. He has a wife and kids and I can't keep watching him tear himself apart, he has such a brilliant mind but is just wasting away at the bar.

I have made a drink and most of the people that come to my bar says its good and I want an opinion, essentially the drink is a pineapple daiquiri but with a bit of a twist. Here’s the recipe and the name, would love some feedback.
Sunset Blondie
45ml white rum
20ml elderflower syrup
10-15 ml simple syrup
20ml lime
And a top up of pineapple juice
Served in a collins glass with a sugar rim and as garnish I usually use 4 peach rings gummies

When I went to the Jameson Distillery in Ireland a few weeks back, the bartenders gave us complimentary whiskey ginger ale lime drinks and it was so refreshing I think I will make it my drink of choice for now on! When I order it at a bar back home in the US or any other bar around the world, how do I ask for it? Do I just ask for a whiskey ginger lime? TIA!

What drinks do you use tonic for, vs club soda vs soda water vs seltzer etc. ? I'm in the US if thay makes a difference.

Newbie here (obvioisly, lol) and not yet sure of all the differences.

Also, is there one option you can generally use to top off most drinks if they need a little more volume?

Some specs I've been playing around with, figured I'd post them here, the 55 south is an attempt to make HTD's "Last Ladditude" a bit more accessible, the Pugilist is still very much a work in progress, and the Cinnabar is probably the best drink i've ever mixed. Sichuan Baijiu and Strawberry go together well in general, but when chilled, and shaken with a dash of ango, they really harmonize. Make sure it's a Sichuan Baijiu if you mix the spec, because that spirit category is nearly as wide as rum. Also, fucking around with Baijiu is really fun, it's basically where mezcal was 20 years ago, there's plenty of uncharted territory, and you're likely to stumble into something brand new.

Hey bartenders! anyone on here found a route out that worked out ok?

For some background, I have been a bartender for about 11 years, in the industry for nearly 20 yrs. I'm currently going to school to hopefully earn a nursing degree. I've been trying to get out for a while, I love the job and I'd do it forever if I could but it hasn't been working out. I moved to a new city in 2016 and was able to land a great gig (by financial metrics exclusively) COVID closed that business. Post covid every job I've landed has been dogshit money, or extremely culturally toxic, a tip pool, service charge model, or 70/30 split with BOH etc. etc. Now it seems even a highly successful establishment = barely scraping by.

I found a restaurant gig that worked with my school schedule with a staff that was kind, experienced, and all around lovely. Service charge model... so living paycheck to paycheck, but school has been my number one priority. I should be starting a nursing program in about a year. That restaurant closed in late April unexpectedly. I feel lost. I can't seem to find anywhere to work that doesn't have some sort of predatory tip structure, or where I'll make enough to pay even my living expenses, while going to school.

Has anyone else noticed in midsize cities with a high-er minimum wage the pool of jobs with a traditional tip structure, or simply well paying bar jobs have dried up? I feel like the more industry experience I've gained the less money I've made over the past 6 years. Currently faced with a job search in a crappy market I'm frustrated and anxious.

Has anyone found an out that provides a somewhat livable wage, that doesn't require schooling/ certifications that would be good for someone with a bartending background? I'm open to trying something different, as I'm in a position where I just need to survive for another year or so before launching into a different industry, I'd prefer to keep bartending but have been applying all over poached with no traction.

TLDR; looking outside of bartending for survival, former bartenders what routes did you take?

Love these tickets

I work at a dive bar in Florida in a pretty touristy area. On both doors to enter the bar, we have BIG signs that say “MUST BE 21 TO ENTER. VALID ID REQUIRED!”

Inside at the bar we have BIGGER SIGNS that say “WE DO NOT ACCEPT PHOTOS OF YOUR ID”

And I STILL get people who when they come in and and I ask for IDs there’s always ONE person who immediately pulls out their phone then shoves their photo of their ID in my face.

When I tell them it’s not acceptable I get one of these excuses
“Well the other bar I went to was ok with it” or
“I lost my ID last night” or
“My ID is at the Airbnb and it’s 30 minutes away” or
“Ok I just won’t drink then” The last one makes me literally lol. You expect me to just trust you? How do I know one of your idiot friends in your group won’t try to sneak you a drink later on
And this honorable mention because it is Florida “I ain’t got my ID the cops took it”

When I try to respectfully explain I can’t serve anyone unless they ALL have their valid ID and that they have to leave if they don’t, 9/10 they leave And apologize. But there’s always that ONE group that wants to argue about it. Then I have to get the manager or owner involved. The owner or manager tells them the same thing then we get cussed out it’s usually a “FUCK YOU GUYS, THIS PLACE IS LAME AF ANYWAYS” lol like ok why did you come here

Then there’s the people who come in with their CLEARLY under 21 y/o kids and ask “We just wanna play some pool. He’s 16 (or 17-20) can’t you just make an exception this one time?”

NO BRO! DID YOU NOT READ THE SIGN ON THE DOOR? OR THE FUCKING SIGNS THAT ARE IN BOLD PRINT AND 18 INCHES FROM YOUR FUCKING FACE?

Just needed to get that off my chest because it’s busy season for us and it’s the same song and dance multiple times a night.

Thank God today is my Friday. Really looking forward to it just being with my wife the next 2 days

has anyone ever used diesel 190 to polish glasses? i swear its a thing but the rags at my work SUCK and i can never get my glasses to be streak free without it taking a million years. my bartender has never heard of it but a bartender at my old job showed me.

How do you like it?

I live about 15min away from one, thinking about dropping off a resume.

I’m a server who is training behind bar. I usually wear my non slip crocs but I’ve considered getting sneakers. I’m someone who HATES shoes (why I love my crocs), but I feel like I need better support considering I’ll be on a solid slab of concrete for hours, and foot health is important because it affects your whole body. Does anyone have any super comfortable sneaker recommendations? Please nothing that will squish/hurt my toes, or give blisters. I haven’t bought shoes in years help.
Edit: my restaurant doesn’t require non slips for FOH so I’m open to anything

I hope this is the right flair, I have a question. Do you guys look at your tips throughout the night or do you wait until the end? I have always waited till the end so I dont get mad through the night if tips are low. I was working with a bartender last night and she was complaining after every non tipping guest. It just seemed like it was ruining her night by looking. So are you guys looking or not? No wrong answers here, Im just curious.

My partner and I are about to separate. I’m tired of the very HCOL city I’m in. So I had an idea;

I’d like to tend in all 50 states + PR.

I’m devising how to attack this. Gonna road trip for the most part. Fly to Alaska/Hawaii/PR.

Based out of Chicago with 14 years behind the pine in almost every setting from dive to Michelin

Just want to see what I haven’t. Experience what I’ve been told. Any advice?

I know most places need licenses within 60-90 days but I want to be in and out in 30 for the most part. Kinda guest bartender sitch.

Any thoughts?

We all have our favorite regulars, our esteemed guests that are always a vibe, fun-lovers etc.

When it comes time to wish them a good night, I've gotten into the habit of having fun with parting words.

With guests that banter with me alot, ill send them off with a "I'll see you in HELL, save me a seat at the bar!" or something more jovial such as "You kids be good, and if not, be good at it ey??"

What are some of your favorite parting words with guests ar your bar?

I host a plant bingo night and handle the planning, promotion, hosting, and prizes. The bar provides the space and serves food and drinks.
We’ve been bringing in 40+ people on slower weeknights, and I’m curious from a bartender’s perspective: if an event consistently brings in customers, what feels like a fair arrangement?
Would you expect the host to get:
A bar tab?
A flat fee?
A percentage of sales?
Or is providing the space enough?
I’d love to hear what you’ve seen work and what feels fair from behind the bar. Thanks!

I’ve been working at a restaurant for almost 3 years. The company HMShost (Airport restaurants) has moved to digital menus only. Which I’m fine with, but they’re also expecting 30% of our overall checks to be paid through the QR codes and managers have started writing employees up for not completing that.
I absolutely fucking despise the QR codes. While they’re nice when I’m getting slammed, but that’s not the case very often. Since I’m in an airport, at least half my guests are quick “can I get a drink & close out” with their cards already on the table.
I don’t want to just tell them to use the QR code when they’re obviously in a rush to get to their gate. It takes me half as long to check them out while I’m making their drink as it does for them to figure out the QR code.

I’m on my second warning and I’m starting to prepare myself to eventually hit my 3rd and start looking for new jobs. They say it’s so the company doesn’t have to pay credit card fees, but also I feel like my tips are lower and sometimes it ruins the customer relationship.

Does anyone else have this rule applied at their restaurant or anyone with HMShost, is your managers writing you up for it?

Hello I am currently a rising hs senior (17F) who wants to work next summer. I personally love making drinks (non alcoholic, coffee) and I worked at Starbucks in the past. I just really enjoy the craft aspect. I am planning on being premed and I want to start saving up some money to help pay for med school in the future. I’ll turn 18 in may and will have much more free time after February and I was doing some research and found that working as a barback can help u make decent money and prep u to bartend in the future, as well as learn a little about the business of bars, which has also always been an interest of mine. I am open to possibly bartending in college also but I don’t know much about it yet. What would you guys recommend?? Also would I be able to find employment at 18?

Had 2 of the most obnoxious human beings on the planet today and right when I was this close to kicking them out they left, thank God. One was a regular and everyone knows he’s annoying, but the other guy no one has ever seen before and he had the audacity to first and foremost call me “Mama” and then I eventually I served him beer and set it on the bar - he was at a table 3 feet away - and as I went to walk out from behind the bar to grab something from the back, he snapped his fingers at me and said “bring me that drink”. Well, I can only take so much especially on a busy day I said I’m not a fucking waitress and my name is not Mama. Some of you may think this is rude, but this is a local dive bar that Is like family and everybody at the bar knows and loves me and we are more than welcoming to newcomers, but when you come in with a whole ass shitty attitude and you’ve never been there before, you better check yourself.

Then later he comes up to buy a shot of Titos so I pour the shot - now mind you our shot pours are like almost 3oz - so I poured him a half a shot cuz f this guy and he goes and gets his phone out to pay with Apple Pay. Well, we are a cash bar and there are signs everywhere saying cash only. If he paid attention, he would have known this. So we point him to the ATM and he says oh well yeah I only have five dollars and I’m like well that’s not gonna cover it, so he’s like well then I won’t get the shot. K bye 🙄 (I may or may not have drank the shot myself). Not to mention he was rude to my regulars (sure crazy soccer was on but be respectful) Just an all-around asshole.

May not seem like a huge deal, but when you’re the only bartender and it’s packed, patience is thin.

On a brighter note, I have a huge following for my bloody marys, and that’s my happy place. He should have had one, maybe he would have been in a better mood.

It’s come to this.

My college is located in a city with a significant amount of bartending jobs, and i was thinking about trying to get a job there. I do understand experience is really important when it comes to stuff like this. I know a alcohol server certification is necessary, but would y'all recommend going to a bartending school. Yes I don't really know