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Bartending Basics
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Hey Folks! Welcome to the bar scene! We're so glad you've joined the ranks of veteran boozers and newby Fireball guzzlers! Let me start off by saying, unequivocally, we wouldn't have a job if it wasn't for you. We appreciate you've stepped through those hallowed doors, and into our welcoming arms (and cash registers). But with great boozing, comes great expectations. Or something like that. I wanted to throw a few paragraphs at you guys...to ease your transition from hiding your alcohol consumption from Mom and Dad to glorifying every frothy shaken shot and overzealous cheers on social media. *Do Unto Others as You'd Prefer Done to You* This just means don't be an asshole. We absolutely want you to have a good time but that doesn't …show more content…
It's a given. Just please understand you will be held accountable. If you fuck up once, we will instantly know your face and name the next time we see you. If you act like a civilized human enough times after your douchebaggery incident, then I'm sure we'll just chalk it up as a rough night. But if you continue to act like a diva or dickhead, you'll be sent home and your crew will think you're a assface because they can't enjoy themselves at liquid entertainment establishments because you act like a petulant child. *TIPS* Ok. This will most likely piss off some bartenders, owners, and you...but yes...we bartend to make money. Pure and simple. I don't stay up until 4am on weekends because I love having bags under my eyes. We also don't expect to become millionaires after last call. But know we have to pay taxes, and most bartenders I know have paychecks in the single digits because of the taxes on our tips. I make about $.75/hr and my paychecks for two weeks of work garner me about two gallons of gas. It's part of the job, and we accept it. If you stiff us four and five times in a row, we will absolutely continue to serve you...but you will get served last..after everyone else. And after I get more ice for my well. And grab a glass of water. And then wash my hands. And then just space out for a bit. Then..you'll get your Long …show more content…
If some drunk asshole slammed into them, I promise you, I will add a line to my bucket list to ensure making your life a horrifically miserable existence. Be smart and keep an emergency $20 on you. The planet thanks you. *Take No for an Answer* If you aren't allowed in the club or bar, just take that as a sign. Trust me, we don't like turning away business. I'll agree with you, some bouncers and bartenders like the power trip, and love telling people no. I'm not one of those people. I like paying bills and going home to my family. But if you're cut off, just accept it as fact and head towards the door like the adult you've now become. If you fight it, act like a shithead, or cause a scene...then you're only proving our decision more effectively. 99% of the time you're denied entry or have stopped being served, it's in the best interest of everyone involved. Be smart, make the intelligent decision and grab some fast food and head home for the night please. These are just a few simple ideas on how to ensure a fun, safe environment for everyone involved in a night of liquor-enhanced social
...is not only make the restaurant feel local, it also gives people from out of town an incentive to stop by and grade a drink and something to eat.
I also don't own the idea, it was requested to me by the wonderful Amanda. Thank you so much! I hope I did this idea justice.
Drinking, by Hank Nuwer. Matrix: The Magazine for Leaders in Higher Education Sept. 2000 v1, i2: p84. Infotrac. Gale Group. UC Riverside Thomas Rivera Library, Riverside CA. 22 Jan. 2005. <http://library.ucr.edu>.
“Kids eat free on Sunday right?!” “Can I substitute this juice for a Bloody Mary?” “Can I taste that first?” “Oh!? I’m sorry we haven’t even looked at the menu yet. We’ll just be a bit . . . (45 minutes later) . . . ok, were ready.” “Yeah, were ready. Let me have . . . uh . . . oh where was it? Here! Wait no. Where did it go? I can’t find it. You know it has the thing with the thing on it . . .” “Can we get some more of your FREE bread!” These quotes, among a plethora of others, are common occurrences with the serving field. Sometimes even the smallest actions can show one’s personality in a big way. With hundreds of people dining out every single day it becomes easier to allocate them into many different classifications based on their personal tipping fashion; classes such as the ‘Percent Tippers’, the ‘Performance Review Tippers’, the ‘I’m a Server Too Tippers’, the ‘Non-Monetary Tippers’, the ‘Special Occasion Tippers’, and the much desired ‘Whale Tippers’.
refusing service to someone based on race was against the law if they were invited. The golf
In some cultures, there are situations that involves drinking. These include: birthday parties, New Year’s festivities, graduations, weddings receptions, Fourth of July, Christmas and Mardi Gras. In these holidays, people usually drink in excess to have a good time and celebrate. Different countries specialize in different types of alcohol, such as: the Italian have really good wine, Mexico is known for beer and tequila, Ireland is famous for beer and whiskey, Japan has their own beverage called Sake, and the United States is known for beer, wine, and whiskey. In these cultures, drinking alcohol is an acceptable type of celebration that teenagers even participate in. Not all alcohol consumed is in celebration. Therefore, “the top 20 percent of drinkers consume approximately 30 percent of all alcohol drunk over a 12-month period” (Grant 290).
Take your own alcohol...seriously. They are going to charge you a fortune for the drinks. If you plan on drinking, the hotel and the water park are all really close together. You can simply go back to your room and make your own drinks. We took our own soda plus a bottle of liquor and saved a fortune! You can also take bottled water along. There is a fridge in the room.
B. I am here today to persuade you that the drinking age limit should be lowered. C. Why do you need to be a member? Because we care about you. We care about people who abuse alcohol and in that way harm themselves, their families, and the innocent people around them. II.
Clincher: As Robin Williams would say, have a good night and be sure to tip your waitresses.
The average customers in a restaurant fall under the “Stick-to-the-fifteen-percent, tippers.” They have the attitude of “I’m just here for the food.” These average customers can be heard saying, “Looks good, I just need ketchup.” and “When you get a chance, may I please have a refill?” The “Stick-to-the-fifteen- percent tippers” have a more serious, laid-back face and stay quiet. These customers are average maintenance and average tippers. The only time they leave more than a fifteen- percent tip is when they need to round to the nearest dollar. Their server is mellow and polite because he is thankful for the expected tip. A server walks away from the table cool, calm and collected with no need to complain.
In the wild, one would typically encounter the common Social Drinker before all others. This class is rampant through the wasteland's strip bar culture in most urban sprawls. They commonly drink with one or more others of their kind, mostly drinking colorful shots made with fruity vodkas. The sightings start as early as 3:00 pm on weekdays when most others are at work. These drinkers are the bartender's best customer most of the time due to there usual 1.00$ tip for each drink they order and rarely make unneeded work for the bar keep; Starting fights, keeping the bar top clean, and mostly, not too loud. However, this classification opens the door for more treacherous foe.
Servers’ Problems Throughout the restaurant industry and within many individual restaurants, tipping varies from each server and each table; every table starts over as a blank slate. Sometimes, consumers forget that some servers only make a small amount from their paychecks, and majority of their money comes from tips. There are many customers who stiff their servers or do not tip at all.
And hey, maybe you're lucky enough to know some well-to-dos who have three spare bedrooms and can put your drunk ass up for the night. This is best case scenario and if this is the case, I'd like to be your
Other restaurants insist on adopting the service first approach: A customer will be allowed to ...
This also means that they will not have to check ID cards or determine if someone has had too much to drink. They have fewer responsibilities than a bartender that works at a bar. The downside is that they share their tips with the waiters, waitresses, table bussers and hostesses.The equipment used by a bartender will vary depending on where they work. Most will use carbonated beverage dispensers, cocktail shakers, sprayers, shaver machines, bar blenders and bottle openers. They will also need to know which type of drink goes in which glass. For example, wine is often poured into a wine glass, beer is poured into a beer mug and champagne is poured into a champagne flute. Some of the glasses need to be kept ice cold while other glasses can be kept at room temperature. This is covered in bartending school, on the job training or through a good bartending course.So, what is a bartender job description? A bartender is a person who works behind the counter at a bar or restaurant and mixes drinks according to customer orders. They routinely check customer identification to make sure they are not underage and they stop serving alcohol if the customer has had too much to