What are /r/bartenders' favorite Products & Services?

From 3.5 billion Reddit comments

You can buy a copy of the 'True Tales From The Bar, vol 1" HERE. You can also buy a copy through Amazon HERE. Thanks!

It totally depends on the type of bartending you’re trying to get into, but for my personal tastes. there’s a book I like called Cocktail Codex which breaks it down to assert that there are six basic templates and that everything else (within the classic cocktail spectrum) is essentially some variation on one of those six models.

Those six are:

Old Fashioned

Martini

Daiquiri

Sidecar

Whiskey Highball

Flip

If you can get down the templates for those, you’ll have a pretty solid foundation for a ton of cocktails.

Well the foot pedals can be found at marine stores (think west marine) and can be a bit pricey. The plumbing work isn’t too hard to figure out though and can be diy’d easily enough.

I had pedals like this on my sailboat but only just now realized how useful they’d be at work. I’m an idiot.

Edit: here’s a galley pump on amazon for 90$.

TMC Diaphragm Foot Galley Pump Self-Priming and Double Acting Function FO-741 https://www.amazon.com/dp/B00F1J2UZS/ref=cm_sw_r_cp_api_i_13D1Cb6BQT231

We are too insanely strict on pregnant women. She's perfectly fine sampling beer in her 3rd trimester. Honestly, she's fine having a whole one every now and then. This author's research claims "Light drinking is fine (up to two glasses of wine a week in the first trimester and up to a glass a day in the second and third trimesters)"

The Bar Book by Jeffrey Morgenthaler is usually thrown around every time this topic comes up and with good reason. Not too many recipes in there, it's mostly just the techique and a bit of science that goes into actually preparing a cocktail. It also looks nice.

Another good one is Gary Regan's The Joy of Mixology. Many good recipes and a lot of advice and anecdotes about actually being a good bartender.

Don't know what you have down under. We've switched over to Biodegradable Bamboo Fiber Straws. Nothing's perfect. It's not only about cold sensitive teeth or messing up one's lipstick. Women (and some guys) ask for straws so red wine doesn't stain their teeth. Obviously, too many people are far more into themselves than the environment. We have to make the best choice under such circumstances.

I grew weary of tracking down bitters we wanted. As much as I'd rather not, beyond Angostura, Amazon has my bitters business.

Fee Brothers Rhubarb Cocktail Bitters - 5 oz - $11.99

Wrap the mint leaves gently in a dampened paper towel. Place the mint in a plastic bag, not sealing all the way so that air can circulate. Do not wrap tightly; trapped moisture will cause the herbs to mold. The leaves are delicate and bruise easily. So be gentle.

Or

Trim the ends and place in a glass filled with about 1” of water. Cover with a loose fitting bag and refrigerate. Replace water when it gets cloudy.

Keep the stems in water while at your station.

Fresh mint will keep in the fridge for 7-10 days.

There are gadgets like this that extend the usable life of herbs. But you really need to keep them refrigerated.

When were you fired? Maybe I'm reading this wrong, but it looks like your Applebee's and Apple Group corporate are looking for a new gm and area manager for Mt. Pleasant. Hope so bud. Fuck Applebee's. And sorry about your cat.

http://www.indeed.com/m/jobs?q=Bar+Manager&l=Charleston%2C+SC#

That's what I've ways done or used a foil cutter. These weird things... Kill me I dunno what their called... Sorry.....https://www.amazon.com/dp/B07K5Y78QD/ref=cm_sw_r_cp_apa_glt_fabc_EWS9VZ4XCYK4JBNGK0H8?_encoding=UTF8&psc=1

Hey, u/FunkIPA. I know several pros who are very happy with this set. It's very affordable, sturdy and more than enough for most bartenders. It gets you started. As you advance, you can replace individual components with far more expensive pieces from Cocktail Kingdom or the like.

11-piece Cocktail Shaker Bar Set - Amazon

Buy this and 30 limes. Juicing should take only about 10 minutes if you get into a good rhythm and 30 should give you just enough for 70cl.

Spill Stop 285-50 are the industry standard. Great pourers. Consistent from spout to spout. Clean up well.

Spill Stop 285-60 are the wide-mouth version of the 285-50s. Great for over-sized bottle openings. Consistent pour with the 50s.

Get yourself one of these polishing cloths: https://www.amazon.com/Trendy-Bartender-Microfiber-Glass-Polishing/dp/B01FCVRWO8/ref=mp_s_a_1_3?dchild=1&keywords=trendy%2Bbartender%2Bmicrofiber%2Bglass%2Bpolishing%2Bcloth&qid=1600656905&sprefix=trendy%2Bbart&sr=8-3&th=1&...

I buy one or two out of pocket for every bar I work at, just because it makes my job easier & faster. The cloths are huge - you can polish the base & top of a wine or pint glass at the same time. Let your glasses sit for a bit - too wet and your job is harder. You only need to polish the rim and outside of glasses - nobody is putting their fingers in the inside, getting prints and lipstick there. Hope that helps!

I have this app on my phone, that's the only time I use it. One of the bars/concert venues in my city has the bar maybe 20 feet from the speakers. The bartenders there have appreciated it. I have the app pulled up and at my side, if they can't hear me after I say my order I show them. I also only order PBR or High Life there.

edit I'm also a barista and used the app today to communicate with a deaf couple. That one use made it worth having installed.

Google and archive.org...looks like a scan of a newspaper, The Daily Colonist, July 30th, 1898

"We who are 111 the business know- that a bartender's skill Is measured by tbe way he Is able to make up the simple things thnt arc ordered. Thev settle the question of bis efficiency, and' If be Is able to do that well he Is not likely to waste blH time mixing freak drinks with flnsby names.,. When, a man takes to thnt It means Qsnally that be is not certain of his ability to do the regular work."

Presumably by correcting the OCR we'd get, "We who are in the business know--that a bartender's skill is measured by the way he is able to make up the simple things that are ordered. They settle the question of his efficiency, and if he is able to do that well he is not likely to waste his time mixing freak drinks with flashy names... When, a man takes to that it means finally that he is not certain of his ability to do the regular work."

https://archive.org/stream/dailycolonist18980730uvic/18980730_djvu.txt

Proper cleaning is necessary. Clean spouts should be removed from all bottles nightly and placed in a water pitcher full of hot tap water. Trust me. I know it's a PITA to do all the time. But the nightly soak will ensure they keep functioning as designed. Using identical spouts in all bottles will maintain consistent pours from bottle to bottle. When spouts get to the point that you describe, we simply toss them. They are treated as wearable items.

As u/FunkIPA mentioned, Spill-Stop makes the industry standard pour spouts. The standard 285-50 and wide-necked 285-60 all have consistent pours from spout to spout and tend to outlast bartenders behind the stick.

Your two best options for high volume juicing will be either:

• A stand citrus press. Do your homework here. There are many options.
• A Sunkist J-1 commercial juicer.

You'll notice there's a big difference in price. I've seen people juice just as quickly with a press as the Sunkist. You will get a workout with a press, however. So if you truly have high volume needs, the J-1 is typically the best option.

~Good luck!

They are called Tin Can Glasses. Here is where you can get six: https://www.amazon.com/Tin-Can-Pint-Glass-Restaurantware/dp/B07WKBX1JS

I recommend the following. Avoid the pot metal/die-cast models. They break far too easily.

Oxo Good Grips Citrus Squeezer - enameled aluminum

Chef's Star Stainless Citrus Press - stainless steel

I know many bartenders happy with this set from VinoBravo. <$40, 4.4-star rating and Prime shipping.

11-Piece Boston Shaker Set - Amazon

Still learning myself however, on my 21st birthday a coworker gifted me (http://www.barnesandnoble.com/mobile/w/ultimate-bar-book-mittie-hellmich/1013768629?ean=9780811843515) It is my Bible. It's very informative about various spirits, etiquette, and history rather than just being a compilation of recipes.

Still looking for an equivalent for beer and wine, if anyone else has any recommendations, I too would appreciate them. :)

Also, attempt to find a bar that has a "mixologist" or "craft bartender" and watch and pick their brain. In my experience, they usually are very willing to inform you. Although you may come across some assholes that will condescend you. Obviously, don't go on a Friday night, try to hit them on a slower night/day.

As for getting a job with no experience, I would attempt to start in a restaurant as a server and move over to bartending to gain experience. From talking to hiring managers at every place I've worked, being a "certified bartender" really doesn't mean shit. However if you aren't familiar with the very basic skills involved, the classes may be of some use to you.

This is just the knowledge I've accumulated thus far in my journey and I remember it being a bit overwhelming starting out. I hope that this helps you in some way, good luck! :)

You can do it with google Docs, but not extremely well.

LibreOffice is the king of free office suites and is cross compatible with Microsoft apps. LibreOffice

Scribus is the best free desktop publishing app. Scribus

~Good luck!

googled, many results

cold be bar specific or regional, can you give anymore info? where did you have this, what bar? go ask the bartenders.

Ok, I'll try again but attempt to be more helpful this time. I found this series of lectures to be life-changing when I found myself thinking in ways similar to what I perceive in your comments. It seems like you have an inquisitive mind but are falling into a few common traps that you can learn to think around.

Unfortunately, the one that you put together yourself is typically the "best". However, I find The Bartender's Black Book pretty comprehensive and consistent across recipes. Make sure you pick up the latest edition (10th, I think). While apps like Mixel and web-based resources like Difford's are great and all, they curate from multiple different sources, winding up providing a mishmash of balances and ingredients. They lack consistency. I don't like that.

Apps like Mixel do allow you to create your own "black book", however. So while not an immediate resource, it may be a long-term option for your consideration.

~Good luck!

I'm currently using the breville smoking gun. It's worked great, but we bought a glass dome to put the cocktail under. Works well but I feel like the setup could be better. No complaints about the gun though.

https://www.amazon.com/dp/B072RCDQJS/ref=cm_sw_r_cp_apa_glt_fabc_2Y66MX7VRAWT9PNB4J7C?_encoding=UTF8&amp;psc=1

This stuff is amazing and I swear by it. A little goes a long way, so you just add a tiny bit along with hot water to yucky bottles and shake (or soak if it’s really bad). It’ll get that build up right out.

https://www.amazon.com/Urnex-Espresso-Machine-Cleaning-Powder/dp/B001418KNS

3D Snake Silicone Ice Molds | 2-pack | Snakeskin Print Box | Makes 2 Large Coiled Cobras | For Whiskey, Cocktail, Juice, Gelatin, Chocolate, Soap, Resin, Candle https://smile.amazon.com/dp/B08JCJLB6S/ref=cm_sw_r_cp_api_fabt1_pKRUFb2BGREE4

Sure. Its pretty intuitive as soon as you use the press, but you squeeze about 80% and it's mostly juice, then you hit some resistance. Squeeze harder and it's more juice but very pulpy. Then squeeze very hard and you get dribbles which are very oily and bitter. If you do that and then touch the press you'll find it's very oily.

They're pretty cheap on Amazon, let me see if I can find it for you. Here: fifteen bucks.

If you've got fruit flies, getting a cap that covers the entire head of the bottle like this is better. Fruit flies can and will still get into bottles through the small air hole in the speed pour if it's left uncovered.

You're looking for a bar or martini pitcher. Though they tend to be a bit bigger than mixing glasses.

This is what we use at my bar and it looks like it's a pretty similar build. It's been super solid in the few years we've had it. https://www.amazon.com/dp/B00NXXBSW0/ref=cm_sw_r_cp_apa_i_JKYMCbW41KSQ8

Also recommended for historical perspective: The Waldor Astoria Bar Book

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&gt; “The textbook for a new generation.” —Jeffrey Morgenthaler, author of The Bar Book

&gt;“A true classic in its own right . . . that will be used as a reference for the next 100 years and more.” —Gaz Regan, author of The Joy of Mixology

Decent toddy/Irish coffee glasses won't be a buck each. They're made from tempered or borosilicate glass to greatly reduce breakage from thermal shock. We have 8 programs, across six properties and use either the Anchor Hocking @ approximately $2.50 ea or the Libbey #5292 @ about $6.50 ea. Both have proven themselves very capable and durable.

This is the problem with centrifuges. Balancing capacity and price is HARD! The Spinzall is/was Dave's attempt at making something approachable to the industry, while obtaining acceptable yield. Unfortunately, it appears that meeting the desired price-point compromised the device negatively. It hasn't been available for quite some time now. Something like this will process 400 ml at a time. If you need to work in much higher volumes, I can recommend the Electric Lab GL-10MD. It will process up to 6000 ml at a time, though 4000 ml is a more common setup. We don't own it but have periodic access. For those wanting to largely integrate a centrifuge into their program, purchasing a remanufactured unit or rebuilding a used model is probably the best option. It still ain't cheap, as we're looking at probably $3-4k to ensure a safe operating machine. Molecular mixology gets EXPENSIVE!

Hi, this would look cool if he owns a rustic bar https://www.amazon.com/Grandmas-Mothers-Grandma-Granddaughter-Grandson/dp/B09VKRH3K5/ref=sr_1_8?crid=BF8BOTB4XM6L&amp;amp;keywords=grandma+gifts&amp;amp;qid=1670649513&amp;amp;sprefix=grand%252Caps%252C188&amp;amp;sr=8-8&amp;_encoding=UTF8&amp;tag...

I used one of these for 10 years bartending.

I have this one that I bought years ago and it's the best I've ever used. Sturdy levers, thick corkscrew, sharp blade.

I'd also recommend her keep one nice one and a couple of shitty ones that reps hand out for loaning and backup.

Yess! I'm personally a fan of this one since it has a slightly slimmer profile. Compared to the Truetaps I like that the bottle opener is facing upwards instead of downwards, too, although I have a decent collection of those as well.

would she be permitted to use something like this?

https://www.amazon.com/Secura-SWO-3N-Electrical-Bottle-Stainless/dp/B01261VEOG

Coutale makes the best wine keys. They’re the same ones wine reps give out with their branding on it.

Legitimately the only wine key I use.

Even in metric countries, jiggers tend to be hybrids. This is because a far majority of cocktail books publish recipes measured in fluid oz. Your best bet is to visit a retailer based in a metric country. For example, Amazon UK has metric only jiggers listed. The price of getting a metric-only jigger is paying the additional shipping.

try here:
https://www.amazon.com/Decanter-Lead-free-Whiskey-Bottle-Stopper/dp/B0853DY7H6/ref=asc_df_B0853DY7H6/?tag=hyprod-20&amp;linkCode=df0&amp;hvadid=507966135973&amp;hvpos=&amp;hvnetw=g&amp;hvrand=16563704044534715947&amp;hvpone=&amp;hvptwo=&amp;hvqmt=&amp;hvdev=c&amp;hvdvcmdl=&amp;hvlocint=&amp;hvlocphy=1025846&amp;hvtargid=pla-1250772031839&amp;th=1

c

This holds a little less than a pint but running close to $30 with shipping.

https://www.amazon.com/Decanter-Lead-free-Whiskey-Bottle-Stopper/dp/B0853DSL9C?source=ps-sl-shoppingads-lpcontext&amp;ref_=fplfs&amp;psc=1&amp;smid=A1P328YIQMEPPW&amp;dplnkId=43ae444e-b89c-4834-bae7-497ec31dc033&amp;nodl=1&amp;th=1

If you’re ok going bigger (26oz)big lots has a full decanter+shot glass set for $13

https://www.biglots.com/product/skull-7-piece-decanter-shot-glass-set/p810575331

barpro fruit fly killers

These things always work for me.

Some brand off of Amazon: SUADEX Steel Toe Shoes for Men... https://www.amazon.com/dp/B08QYWQQD4?ref=ppx_pop_mob_ap_share

I picked them up on sale for like $40. I wanted steel toe cuz of kegs and other random shit that I gotta deal with. I've had them for 2 months and they're comfortable and look nice too. Plus they're not heavy like most steel toes.

Use them as you would any bitters. Of course, we want to use the right spice with the right dish. This is where flavor science comes into play. Perhaps the grandaddy of flavor science books is Karen Page's The Favor Bible. The bitters carry notes of allspice (doh!), anise, bitter orange, ginger, nutmeg, and cinnamon, among others. Where are these flavors typically used? We're currently using them in a Cider Old Fashioned.

These bitters are strong, yet very versatile.

I use Agave Syrup which is supposed to be low glycemic, but for me wife I use Stevia drops.

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https://www.amazon.com/SweetLeaf-Liquid-Stevia-Sweetener-SteviaClear/dp/B001E5E3JY

Thanks for replying, appreciate it a lot. I am going to stick with the stainless steel and go for a kit with the Boston shaker. I picked a kit out that has the basics but I had one question regarding the Jigger. The Jigger included in this one is 1oz and 1/2oz. Is this a good size? We live in the U.S. and I thought a standard shot size was 1.5oz, would it make sense if I got her this? I pasted the link to it below if you wanted to see it as well.

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https://www.amazon.com/Mixology-Bartender-Cocktail-Boston-Barillio/dp/B09W1JWS62/ref=sr_1_9?crid=267UZIPFUFAMW&amp;keywords=boston+bartender+kit&amp;qid=1666287257&amp;qu=eyJxc2MiOiI1LjQyIiwicXNhIjoiNC43NyIsInFzcCI6IjMuNTYifQ%3D%3D&amp;sprefix=boston+barte%2Caps%2C90&amp;sr=8-9

ftfy

https://www.amazon.com/Victorinox-Classic-Serrated-Utility-Handle/dp/B000WLFNLI/ref=sr_1_1?crid=13PWP65DCEL70&amp;keywords=serrated+tomato+knife&amp;qid=1665874365&amp;qu=eyJxc2MiOiI1LjMzIiwicXNhIjoiNC43NiIsInFzcCI6IjQuNzAifQ%3D%3D&amp;sprefix=serrated+tomato+knifr%2Caps%2C151&amp;sr=8-1

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something like this, is what most bars i've worked in use. (usually a black handle)

https://www.amazon.com/Dexter-Russell-Sani-Safe-Scalloped-Offset-Sandwich/dp/B00PRX9H7C/ref=mp_s_a_1_4?adgrpid=61587280768&amp;gclid=EAIaIQobChMI5qbSxfni-gIVMMmUCR0sygSWEAAYASAAEgKtm_D_BwE&amp;hvadid=274687827300&amp;hvdev=m&amp;hvlocphy=9014923&a...

If I’m cutting lots of citrus This is what I like to use

I'm assuming you're less concerned about burning your hands and more concerned about making cocktails and pouring beers right? Because your hands will eventually callous.

You could try setting up a quiet fan. Spacing the glasses apart (bunched together they retain heat better). Do you have a fridge you put your glasses in?

I've seen devices that rapidly cool glasses that don't seem to take up space but are a bit expensive, let me look.. something like this - https://www.amazon.com/CO2-Beer-Glass-Chiller-Froster/dp/B00XN1BUG6

Best fruit fly traps I’ve ever used. Useful for monitoring after you’ve dealt with their source

https://www.amazon.com/Aunt-Fannies-FlyPunch-Fruit-Trap/dp/B07MF44XRY?pd_rd_w=VmC3a&amp;content-id=amzn1.sym.1db61dc1-18bd-4e84-ade3-9872a4852ad6&amp;pf_rd_p=1db61dc1-18bd-4e84-ade3-9872a4852ad6&amp;pf_rd_r=NC9GV6CV6M67ZQWAAYH9&amp;pd_rd_wg=Lcd6N&...

You can buy a copy of the 'True Tales From The Bar, vol 1" HERE. You can also buy a copy through Amazon HERE. Thanks!

I'll just leave this here. Have a good night.

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https://www.amazon.com/Good-Old-Fashioned-Restaurant-Humor-Doggy/dp/B0BF35JBHN/ref=sr\_1\_2?qid=1663694634&amp;refinements=p\_27%3ADoggy+Fly&amp;s=books&amp;sr=1-2&amp;text=Doggy+Fly

At high volume bars and at major events, I would not have survived the last 10 + years without this wine opener. I always have 3 of them in my barkit in case one breaks along with a stainless old school waiters key with a separate blade:

Wine Key with foil cutter

You can buy a copy of the 'True Tales From The Bar, vol 1" HERE. You can also buy a copy through Amazon HERE. Thanks!

The $10 high coup is slightly different but way cheaper than the $45 Le Creuset.

I think I've bought 3. Only because I lost one, found it later, and I need one at home.

I don't do much wine service where I'm at now and we have a of screw tops. But bartending in college at a college bar that did wine Wednesdays. That hi coup popped hundreds of corks and has opened plenty of beers when I set my bottle opener down out of reach.

Looks good feels good. I don't see a reason to spend $45 and maybe if you're serving $100 bottles in a button up and a tie it's a better option. But I'm not about to buy one and compare them.

Whip up a test recipe that you think tastes good, then test the brix level with this guy: https://www.amazon.com/refractometer-Hydrometer-Making-Homebrew-0-32/dp/B01LW4HHRC/ref=asc_df_B01LW4HHRC/

Adjust until it's the right level - between 14-18 usually - scale the recipe up to batch, test again, voila.

I bought this one in 2014 and it works really well.

This might be the same.

yeah - 3 for $20 right under, but not as fancy - https://www.amazon.com/dp/B08C9QXGDD/ref=sspa\_dk\_detail\_4?pd\_rd\_i=B08C9QXGDD&amp;pd\_rd\_w=kJpmb&amp;content-id=amzn1.sym.3481f441-61ac-4028-9c1a-7f9ce8ec50c5&amp;pf\_rd\_p=3481f441-61ac-4028-9c1a-7f9ce8ec50c5&amp;pf\_rd\_r=GRQ08180F2HAG1YE85...

https://www.amazon.com/Good-Old-Fashioned-Restaurant-Humor-Doggy/dp/B0BF35JBHN/ref=sr\_1\_1?qid=1663272558&amp;refinements=p\_27%3ADoggy+Fly%2Cp\_85%3A2470955011&amp;rnid=2470954011&amp;rps=1&amp;s=books&amp;sr=1-1&amp;text=Doggy+Fly

I wrote a humor book to bring insight about the realities of the restaurant industry amongst bartenders, cooks, servers, managers, and customers.

https://www.amazon.com/Good-Old-Fashioned-Restaurant-Humor-Doggy/dp/B0BF35JBHN/ref=sr_1_1?qid=1663272558&amp;refinements=p_27%3ADoggy+Fly%2Cp_85%3A2470955011&amp;rnid=2470954011&amp;rps=1&amp;s=books&amp;sr=1-1&amp;text=Doggy+Fly

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I wrote a humor book to bring insight about the realities of the restaurant industry amongst bartenders, cooks, servers, managers, and customers.

"Cheater bottles" are plain glass bottles that bartenders can use to put in juices, mixes, alcohol (depending on your laws on marrying/Transfering liquor)

For reference

I don't know what type of wooden container you're looking for, I assume you put the box in refrigeration (I really hope you do). I'm just shooting blindly at this point but I found
this on amazon

You can buy a copy of the 'True Tales From The Bar, vol 1" HERE. You can also buy a copy through Amazon HERE. Thanks!

I have had this problem! It appears that it is a film from the wine that becomes difficult to remove. Soak it in warm vinegar then apply some of this polish and scrub firmly with a brush.

The best book I've ever read on the subject. Definitely worth your time to read.

Straight Up: Real World Secrets to Running a Killer Bar

You can buy a copy of the 'True Tales From The Bar, vol 1" HERE. You can also buy a copy through Amazon HERE. Thanks!

We used to use a mix of olive oil bottles. Now, we primarily use OXO Chef's Squeeze Bottles in 6, 12, and 16 oz sizes. We also have some 850 and 450 ml Crew Supply Co. bottles in use. Both of these perform great and clean up much easier than most other options.

You can buy a copy of the 'True Tales From The Bar, vol 1" HERE. You can also buy a copy through Amazon HERE. Thanks!

To me, “mixologist” describes one’s approach to making cocktails, the ingredients and the recipes. It goes back to the late 1800s, and the era Professor Jerry Thomas.

“Bartender” describes my job from when I clock in to my shift, to when I clock out.

I got these a couple months ago from Amazon for my daily protein smoothie and they seem fine. They're paper, I think.

https://www.amazon.com/gp/product/B07S3S8HRQ/ref=ppx\_yo\_dt\_b\_search\_asin\_title?ie=UTF8&amp;psc=1

Found it!!!

The Bartender is Thomas Bitler and he was in the DVD Fun-To-Know Drinks & Cocktail Mixing

https://www.amazon.com/Drinks-Cocktail-Mixing-Artist-Provided/dp/B0002OKCIY

The full 1hr 22min video is up on YouTube

You can buy a copy of the 'True Tales From The Bar, vol 1" HERE. You can also buy a copy through Amazon HERE. Thanks!

I work at a winery and I use the Coutale Pocket Prestige wine key and I'll use them until the day I die.

For beer, get him one of the V-Rod bottle openers. Great for beer AND for removing speed pourers from empty bottles.

You can buy a copy of the 'True Tales From The Bar, vol 1" HERE. You can also buy a copy through Amazon HERE. Thanks!

We have to determine the overall average pour-cost our business needs to thrive. Each category and price-point may have different pour-costs. Bottled beer will typically have the highest pour-cost (least markup/lowest margin) of between 20 and 25%. Well liquors should have the lowest pour-cost (most markup/greatest margin) of between 12 & 17%. Without knowing the details of your business, I suggest an overall pour-cost of around 20%.

If our program leans heavily into the back bar, our pour-cost may be higher, but our overall profit will be higher. The less expensive a bottle, the lower the pour-cost.

I suggest reading Ramona Shah's Straight Up: Real World Secrets to Running a Killer Bar. It's the best book I've read on the subject, and I've read most if not all of them. If you don't understand what I've written, I strongly suggest hiring a consultant to help get things set up. We don't want our prices to be bouncing all over the place, from week-to-week or month-to-month, while we get our acts together.

This was a game changer at our bar.

You can buy a copy of the 'True Tales From The Bar, vol 1" HERE. You can also buy a copy through Amazon HERE. Thanks!

It's a term that's been around going on two decades. Typically used by fine dining establishments as the title for the person in charge of developing cocktails and programs/menus, often interchanged with mixologist.

It been used quite a bit, actually. For instance:

The Bar Chef by Frankie Solarik

Bar Chef: Handcrafted Cocktails by Christiaan Rollich

Between those two, I suggest the Victorinox. Let me also add HENCKELS 5&quot; Santoku to your list. Both will keep your knuckles off the cutting board and chew through a lot of fruit. Keep them sharp and they'll serve you well for years to come.

I mean, a good setup is key. I actually really like the way Jim Meehan thinks through it because there's a ton to consider when you're building out a space. You might not need to do a prebuilt station like this but you should definitely invest in an architect/designer who will maximize the value of your space. That said, while I haven't worked with that particular setup it does look similar to setups I've seen at many of the craft places I've worked at. Lots of good design ideas, some of which are maybe a bit excessive. Also worth checking reviews for this because I'm willing to bet some of the shit here breaks fairly easily and that could be a huge pain in the ass.

You can buy a copy of the 'True Tales From The Bar, vol 1" HERE. You can also buy a copy through Amazon HERE. Thanks!

You can buy a copy of the 'True Tales From The Bar, vol 1" HERE. You can also buy a copy through Amazon HERE. Thanks!

You can buy a copy of the 'True Tales From The Bar, vol 1" HERE. You can also buy a copy through Amazon HERE. Thanks!

Nope! Get a hand press and some fresh lines and lemons at the store. Just rinse them and throw them in the fridge, they keep for weeks.

You can buy a copy of the 'True Tales From The Bar, vol 1" HERE. You can also buy a copy through Amazon HERE. Thanks!

Can’t go wrong with the old Mr. Boston. Also 90% of drinks you’ll ever server are basically the same thing but one ingredient different.

https://www.amazon.com/Boston-Deluxe-Official-Bartenders-Guide/dp/1946774928/ref=sr_1_1?crid=1UM01WXIOPONA&amp;keywords=mr+boston+official+bartender%27s+guide&amp;qid=1657258064&amp;sprefix=Mr+bosto%2Caps%2C256&amp;sr=8-1

You can buy a copy of the 'True Tales From The Bar, vol 1" HERE. You can also buy a copy through Amazon HERE. Thanks!

Just buy a pour tester and call it a day if your not doing anything super crafty Pour tester

Charles Viancin - Poppy Pop... https://www.amazon.com/dp/B00LNIJOGO?ref=ppx_pop_mob_ap_share These are amazing - they work on every bottle I have tried- all European bottles included. Tequila in the freezer? No problem.

You can buy a copy of the 'True Tales From The Bar, vol 1" HERE. You can also buy a copy through Amazon HERE. Thanks!

Never found a way to rid us of them completely.

But a deep bar clean, spout condoms, and a heavy duty fan helped. At one point we had a pump bottle that would spray something evil down the floor drains and knock a good majority of the eggs out. Never quite got to the point of eradication.

You can buy a copy of the 'True Tales From The Bar, vol 1" HERE. You can also buy a copy through Amazon HERE. Thanks!

I got this book for making "special" cocktails when we have guests who don't drink and I know their preferred flavor profile. It's a lot of specialty ingredients but isn't that often the case with cocktails in general?

You can buy a copy of the 'True Tales From The Bar, vol 1" HERE. You can also buy a copy through Amazon HERE. Thanks!

https://www.amazon.com/Bladeless-Airflow-Portable-Hands-Free-Small/dp/B08B3PWN1L

They probably wouldn’t be any happier but you could wear something like this around your neck. I have one of these for working outdoor venues, but it cools you down tremendously. (works better for music venues, because it kinda looks like you’re wearing headphones as a fashion choice)

You can buy a copy of the 'True Tales From The Bar, vol 1" HERE. You can also buy a copy through Amazon HERE. Thanks!