Hottest Drinks at My Bar

I honestly did not think the American culture had much to offer as far as a hearty drink selection but after a bit of research and some fact-finding missions this author was very surprised to learn that some of the most popular drinks I enjoy actually originated in the states.

5-Irish Car Bomb

I am sure anybody that attended college or university, been inside any type of place that offers shots has had the fortune of trying an Irish Car Bomb. Just to refresh your memory in case you have forgotten. One ounce shot. (Half whiskey, half-baily, one full 20-ounce pint of Guinness).

Drop the shot glass in the pint and chug it all like a sailor. What a time saver. You would think this drink was invented by the Irish folk. Not at all. The Irish Car Bomb was actually invented at Wilsons Saloon in St.Norwich, Connecticut in 1979.Who would have thunk it.

4-The Bacontini

The fat boy drink. This is not a joke. This drink was started in Vegas at the Double Down Saloon and its catching on fast. This concoction contains Bacon- infused vodka, Tabasco, Olive Oil, a little Bacon grease for the edge and we cannot forget the slice of Bacon.

Well I suppose American folk do love their grease and it was just a matter of time before they combined the best of both worlds. I am quite positive very soon; this trend setting drink will make its way to your favourite hangout.

3-Exercise Beer

Just the name alone is enough for me to try one. This fast catching trend follows in the footsteps of American brews such as MGD 64, Select 55 and Michelob ultra. The ad is actually cool as well because it actually shows people drinking this beer and exercising. What a great Idea, Now I can be wasted and lose weight at the same time.

2-Long Island Ice Tea

Not only is this drink hard to make but the ingredients are outrageous. A long Island consists of Vodka, Gin, Tequila, Rum, Triple sec, Sour mix and a splash of cola. The drink itself I must admit is refreshing so I guess the effort is worth it. I mean really, who has not done a few stupid things after have a few Tea’s.

1-Cosmopolitan

This drink I am sure everyone will agree was made very popular by the show Sex In The City. A drink caught on from the 80s and onwards. In New York, It has actually considered very suave to order one of these fun drinks whether if you are a guy or gal. The odd thing about this drink is despite its popularity it is actually half juice and half alcohol.

The Ingredients are simple enough (Vodka, Triple Sec, Cranberry Juice, Sweetened, or Unsweetened Lime Juice).This drink is actually one of the most popular drinks to be ordered in any bar.

I have had the majority of these drinks hundreds of times and honestly, I bet you were just as surprised as me to learn the origins of these drinks are In the U.S. If you are ever on jeopardy and the question comes up as to drinks originating in the U.S.,I am taking a part of your winnings.

The Most Tedious Drinks to Make When You’ve Gettin’ Swamped

When I sit in a restaurant and I look at the colourful drink menus. I have noticed before how decadent the drinks are becoming. More ingredients, more colour, fancier glasses. The whole bar and restaurant experience has become a watered-down experience. Suppose you go to a patio in Manhattan, NY and order one of these fancy drinks. Is it going to come to your table as quick as a pint of beer? Of course not.

The following five drinks when ordered are sure to make any bartender cringe when working in a busy bar. The time it takes to make this drink properly is more time then the bar or restaurant allows for speedy service standards.

5-The Mojito

This drink really takes the cake. Start with mint leaves in the bottom of the glass. Add Rum and simple sugar then you begin the tiresome muddling process. After you muddle for 30 second add soda and simple sugar. Then you muddle some more, finally add some lime and some more mint and you are finally at the finish line. I have had quite a few Mohito in my life and let me tell you never to order this drink in a busy restaurant. If the sugar/soda ratio is, off or its not muddled properly. The drink is a write off. Very hard to maintain a standard with this drink regardless of how great a barkeep you have.

4-Ramos Gin Fizz

I have not heard of this drink before today and I think it is for a good reason. The following are the ingredients in this very complex drink.

• 2 ounces gin (Old Tom gin if you can get it)
• 1/2 ounce lemon juice
• 1/2 ounce lime juice
• 1 ounce simple syrup
• 3 small dashes orange flower water
• 2 drops vanilla extract (very optional; there’s some controversy over whether this was ever really used, but it does add a nice touch)
• 1 ounce cream
• 1 egg white

• Soda water

Now it is not so much the ingredients that concern me as the time they think it should be shaken. (3 minutes minimum). So realistically this drink would take 5 to 7 minutes to whip up. No, wonder its going extinct.

3-Long Island Ice Tea

The traditional Long Island requires the five whites of the bar rail to be considered proper. Do not be fooled though by my last sentence. It is not quite that simple.This drink is pretty darn easy to screw up if not made properly. The ratio of alchahol has to be right dead on.

1 part Vodka
1 part Tequila
1 part Rum
1 part Gin
1 part Triple Sec
1 1/2 part Sweet and Sour mix
just a dash of Coca Cola

Mix ingredients together over ice in a glass. Pour into a shaker and give one brisk shake. Pour back into the glass and make sure there is a touch of fizz at the top. Garnish with lemon.

To a busy bartender this drink would be time consuming and quite difficult to create in the right context .Just a side note that now there is the Long Island mix in a bottle. However, no matter what that is not considered traditional Tea.

2-Marinis or Manhattan

I really feel these particular drinks deserve an honourable mention. It is not that I feel they are that difficult to make. I just feel that people who order Martinis or Manhattans are people who have very specific tastes. If the bartender adds too much or not enough Vermouth then the drink is ruined. Garnish no garnish, well you get the general Idea.

If I walked into a bar and ordered a Martini, I would have to be very specific as to the specs because there is no way the barkeep would know my preference. No doubt that this is a very difficult drink to create.

1-The Sazerac

This drink is over 200 years old. The process itself is so intricate but wait, I am getting ahead of myself. Let me start with the Ingredients.

• 1 tsp Sugar
• 11/2 oz rye whiskey
• 1 dash Deva absinthe
• 2 dashes Peychaud bitters
• 2 dashes Angostura bitters
• 1 twist lemon peel
• Ice

Chill an old-fashioned glass by filling with crushed ice. In another glass, mix the sugar with the bitters dissolving the sugar. Add some ice, stirring to chill. In the old-fashioned glass remove the ice and pour in the absinthe coating the entire glass. Remove the excess absinthe. Add the rye whiskey and bitters/sugar mixture. Add the lemon twist. What a pain in the ass to make but it l must admit I would love to try it.

This article is not about difficulty of making drinks but the difficulty of making these drinks properly behind a busy bar. With the printer spewing out drink chit after drink chit on a hot patio day any, one of these drinks would bring your flow to a slow crawl.

Getting a Leg Up in the Hospitality Industry

At the risk of sounding like an old man, life is hard. Most people do not know how hard until you have to face reality. Try to think back to high school, remember how easy it all seemed. Now think if you would have gotten a head start by joining a school to career program in the hospitality industry.

Most programs of this type help you get a paid internship and onto management positions in restaurants and hotels. Salaries start from minimum wage and can go as high as six figures. Most hotels and restaurants currently offer health and vacation benefits to make the package a little more lucrative.

I have always seen a career in the hospitality as a profession. As in any profession, you have to decide what avenue you wish to pursue. Professional or Corporate.

A professional occupation in the hospitality industry could be anything along the lines of:

• Business management
• Finance
• Accounting
• Human resources
• Customer relations
• Marketing
• Public speaking
• Food science and technology

To get ahead in industry such as this you have to be highly skilled and trained. As this industry is highly competitive, an individual would have to stand out as being motivated and career minded. These qualities will off-course lead to promotions and higher pay.

If the professional world is not for you then you could join a cooperate team. There are many high-end jobs in the corporate world.

• Marketing
• Public speaking
• Human resource training
• Quality assurance
• Security Accounting

One of the more positive aspects of choosing the corporate side of the hospitality industry is there more opportunity for advancement in a shorter period.The competition is fierce though so it always helps to have contacts or people you have worked with before to vouch for your hard working character.

The major factor in getting ahead in the service industry is service. This  is a major factor to getting ahead in an industry. If you are just not a people person and even in a corporate setting, you do not do well in a team atmosphere then any of the fields I have described above will not get you ahead.

It is amazing how most employees that get ahead in the service industry seem to almost do on their charm and character alone. Sometimes I suppose talent just is not enough.

A true path in the service industry takes time and patience. You take a cold hard look at any director of operations of any company and you will see a man or women who have put in quite a number of years to get to where they are.

A cold hard understanding of every aspect of the trade you have chosen with added practice and education will trump the competition in a heartbeat. Regardless of the practical quality’s you possess, passion is also very important. What you do every day should bring you some form of satisfaction and pleasure.

A wise man once said you earn what you are worth when you are worth it.

Best of luck on your hospitality path.

SECRETS OF GOOD BARTENDING

Class is in session.

1. Be positive at work. Nobody but nobody after a rough day likes hearing a grouchy bartender with negative comments. Stay away from any negative convo.

2. Smile. As cheesy, as it sounds a smile is contagious. Guaranteed to up the tip average as well.

3. Keep your work area clean. It is a direct reflection of who you are and your organization skills.

4. Treat everyone fairly. You can never tell who someone is by the way the person is dressed or what they do for that matter. No point in schmoozing with the suit when the guy wearing the sweater and the jeans is paying the bill. Be fair with the service.

5. Admit fault. If you messed up and you admit it. It will make you look like less of an ass when they discover your screw up.

6. Be part of the team. Help others when you are busy and it will reflect on you in a very positive light. (Better, shift schedule)

7. Be punctual. Once again reflects on you being a valuable member of the staff that can be counted on. (Better, shift schedule)

8. Brighten someone’s day. If you can make someone happy with a compliment, why not

9. Do not short pour. No point in short changing someone. An experienced or a regular at the bar know what the potency of his drink should be.

10. Do not just keep the change. Always bring the billfold back to the table. It will save you and the guest an embarrassing moment when they have to ask for their change back.

11. Be patient with the staff. What is the point in yelling at the new girl if she does not know the drink menu. You look like a jerk in front of everybody including management.

12. Foul language. Do not be the cool guy/girl by talking like a trucker. Even if they do not mention it. It will be noticed.

13. Use scoop for ice not a glass. Shards of glass will mix in the ice causing some poor individual to have a bleeding tongue and guess whose fault it is.

14. Upsell. Bar rail is just the starting point. Most folks do not mind paying the extra 50 cents for a premium brand drink.

15. Boozing on the job. Hard to know when is when. Dealing with money you have to stay focused.

16. Being overly flirtatious. Big difference in being friendly with some guys wife or husband to going and sitting in their lap looking for change.

17. Dating at work. What do you think is going to happen if there is a rift in the relationship. Now you have some psycho working with you trying to destroy you with every move you make.

18. Rumours. Stay out of the political spotlight. If it does not concern you then let the wind blow right over you.

Even though most of these are common sense, I am always amazed at how many people think it is a huge party. Want to be a better bartender then treat it like a serious job. The hours are great, you make just as much money as any working professional. You get to be in a situation most people just cannot comprehend. Just follow some of these common sense rules. It is funny how the saying goes about how common sense is not so common.

Work as a Bartender

So many young people end up working in restaurants as wait staff during their high school and college years. They end up being run off their feet, working for minimum wage and having to rely on tips just to make ends meets. Many don’t intend to spend their lives as waiters or waitresses, so they’d rather not spend any extra time or money on training to get themselves a better position. However, bartending school may indeed be a good option for many of these young people. Although it does take some extra studying, bartending training is available for a surprisingly minimal cost, and bartending is a good skill to have and it can even be a lot of fun. Plus, you have the opportunity to make some serious money, express your creativity, and have the comfort of being behind the bar, rather than out there mixing with drunken, groping customers.

Down the road, whenever one is between jobs or out of work, they can always fall back on their bartending training. Also, bartending skills come in handy when entertaining and in social settings.

Of course, there can be a downside to bartending. While many restaurants are non-smoking establishments, catering more to family groups, many bars are very smoky, and bartenders do have to deal with drunken patrons from time to time. However, most customers tend to have a special reverence for those holding the key to their next drink and so most times any trouble and vulgarities are not directed at those behind the bar.

The biggest benefit to bartending is definitely the tips. While pretty girls out on the floor flaunting their looks do get there fare share of gratuities, the ones actually bartending can really rake in the cash. Plus, bartending usually garners a higher base wage then regular wait staff usually receive.

Some bartending experts can even boost a bar’s popularity if they can develop a rapport with patrons, create customized drinks and specialty items and in general, engage those they hold as captive audiences seated at the bar.

It may not be for everyone, but bartending can be a good skill to develop. It doesn’t hurt to have the skill to fall back on, and your skill whipping up drinks will always make you a party favorite!

It doesn’t take a big investment of time or money to attend bartending school and it’s a good way to make some much needed cash during those hard up college years. Though most will move on to other interests and pursuits, some may even find that bartending is their long lost calling and they might even make it their career.

LEGENDARY TV & MOVIE BARTENDERS

My girlfriend and I were watching Dusk to Dawn the other night. It got me thinking about how in most movies the bartender is rarely acknowledged and sometimes they do not even get their name in the credits. Therefore, this article I am dedicating to the unsung hero/heroine who slangs his/her drinks quietly fitting into the background. This is for you and you alone. You know who you are.

10—Danny Trejo

This guy makes the number 10 spot on our list for the great performance in the Anchorman as the bartender plus his stellar performance in Dusk to Dawn. You look at this guy and it is hard not to typecast him as a prison inmate but in Anchorman, he does what most bartenders do. He listened to the drunks complaints with the professional courtesy of a therapist. Great job Danny.

09—Ted Dansen

Ted Dansen was one of three bartenders on Cheers with Coach (ErniePantusso) Woody (Woody Harrelson).On cheers Ted Dansen plays an ex-jock (Sam Malone) who was a womanizer and bedded every girl he saw. Just as a side thought the show might have been a little funnier, had Sam fallen of the wagon occasionally? Hats off to you bud.

08—Joe Turkel

Joe Turkel played the barkeep on the classic movie The Shining. You may remember him. He was in the scene, where he helps Jack Nicholson’s Character get good and sloshed before he goes and tries to chop up his wife. Should have put this guy in the creepiest Bartender category.

07—Ian Mcshane

Ian Mcshane plays the owner of a bar in the very popular show Deadwood. It is very rare you do not see a bottle of whiskey in this man’s hand throughout the show. I picked this guy out of a pool of Barkeeps on the show just cause of his funny one-liners. Number 7 spot is all yours sir.

06—Jake LaMotta

Jake LaMotta was one of the best boxers of his time. He also appeared in The Hustler as a barkeep as well as Raging Bull. (One of the coolest movies of the 80s) Its one of the only movies where Joe Pesci catches a beating. This guy makes the list just by being a part of classic film history.

05—Frank Stallone

Frank did a great job in the movie Barfly as Eddie the Bartender. He portrays a thug like   individual that breaks legs. If you walk into a bar and you see frank AKA Eddie. Get out of there.

04—Frank Santorelli

If you do not remember this guy from the Sopranos, you are in for a treat .The strip club Bada Bing. He was the Bartender that was slapped around by Tony all throughout the show. Ralph beat him up on season 3 with a pool cue. What a champion. He just had to make the cut on our list.

03—Joe

Joe was the Bartender in Frank Sinatra’s One for My Baby. In this movie, you see Joe keeping the whole bar open just to serve one drunk who just does not want to go home. How many times has a poor bartender given up his own night just to serve one lonely drunk? Way to take one for the team Joe.

02—Sheldon Leonard

Sheldon aka Nick on the famous Christmas special ITS A WONDERFUL LIFE. In the bar scene we see our barkeep helping George asking him why he drinks so much. Then we fast-forward to see our friend Nick now own the bar and turning into a class A jerk. One of the theories was he was a minion of Satan doing his bidding in the future. Coincidently you also see Nick play a bit role on Cheers as the owner of Norms favourite restaurant The Hungry Heifer .Class act all the way for a barkeep.

01–-Drum roll please. The last O.G coolest Barkeep of all time would have to be Moe Szylak played by Hank Azaria. Moe is actually the second boxer on my list. Back in the day, Moe used to be known as Kid Gorgeous. The only Barkeep on our list to make his own drink THE FLAMING MOE based on a cough syrup recipe. Poor Moe, always trying to get with homers wife Marge. You sir are without a doubt the hardest working man in the Industry. You are number one on our coolest Barkeeps list.

Gettin’ the Axe? 

Nothing hurts the old pride more than when the manager you know didn’t really like you in the first place walks up to you and leads you down the hallway towards the office at the end of your shift. Now you know what is coming next don’t you? THE DREADED AXE. While some guy is jabbering on about how you were such a asset to the team, you think back in your head at all the mistakes you made while you were bartending, All the mispours, Your till always being short, the customer complaints. Oh, how this embarrassing moment could have been avoided all together with a few simple steps.

Boozing on the job

Now here is a quick way to get canned if I have ever seen one. Most clubs actually prefer it if you drink while you work. Not on the house off course but customers buying you shots .Not only does this promote sales for them it actually makes you into the friendliest bartender on the planet. So what’s the problem, you ask?

Most people just do not know when to say I have had enough. They start giving away drinks. I suppose, at some point instead of serving the party, they become a part of the party. When dealing with high volume cash, probably not a good idea to have your judgement impaired so bad that you cannot focus. Just saying!

Stealing

Oooh, now here is a touchy topic. Bad night in tips, you spent all your tip money from the night before, over tipping the cute girl with the tight t-shirt at the beer barrel. Rent is due, what to do. I have fired more service staff in my life for stealing then for any other reason. A pint here, A pint there. What’s the big whoop right? WRONG.

There’s been many a a bartender standing right where you are standing having the exact same thoughts. This has led to a industry wide alchahol volume control system. Managers are trained to spot these types of scenarios. The bar back has already counted the bottles. The draft kegs are weighed nightly. The camera not only watches the customers and the till but it keeps a eye on you as well. The most successful bartenders are the ones that budget and last through the slow periods without stealing. It is such a small industry that word of mouth is how I used to hire most of my employees. Someone labelled a thief wouldn’t last too long in my restaurant.

Clientele

The gift of gab will get you many places in life including a big fat tip. A repeat customer more often times than not is an above average tipper. Well, that covers the better side of clientele, then there the other side most commonly referred to as the 10 percenters. Can’t make em happy no matter what you do. However, before you start losing your temper with the ingrates ,just remember the they have the power to use the almighty words.CAN I SPEAK TO THE MANAGER. More often times than not the manager will bend over backward to smooth the situation over. However, every guest complaint you get is like nails in a coffin. Eventually they will bury you. Following the simple philosophy of calling the manager yourself or just remembering the customer is always right (NO MATTER WHAT) will keep your job safe and secure.

Bartending School?

So you want to be a bartender. You have gone to the club so many times secretly being attracted to an industry where you are paid to have fun. You have gone to so many clubs in New York where the bartender is this super hot model type .You see all the money these folks are making just for mixing up a few drinks. Doesn’t that look like fun?

I bet plenty of men and women hit the club and think to themselves I could do that. But how? Do you pay a bunch of money to a school and get a certificate or would you rather wing it? Let us take a real good close peek to see if you need to go to bartending school or not.

The definition of a bartender is someone who serves alcoholic and non-alcoholic drinks at a bar. It is best if you want to pursue a career in the bartending world if you have an outgoing friendly personality. Since interacting with people is one of the most intricate parts of your job, it’s best to be a people-person so you can develop repeat clientele.

It does not hurt to have great memory skills to remember all the drinks people order and to make change on in a high volume business you have to be good at math.

You must have a keen knowledge of most liquor, as you must know what you are selling. If you cannot work under pressure, and you do not work well with others then the bartending world is not for you.

Now we have covered what you need to be a great bartender, let us move forward and focus on if you need a formal education or not.

Short answer: NO, you do not need to go to bartending school to become a bartender. ALTHOUGH, if you have never served or had a drink in your life, bartending school cannot hurt.

At bartending school, students learn about different liquors, bartending techniques, bar glassware, and how to make a variety of drinks. So that’s the positive aspect of this path. But no matter what, going to A SCHOOL CANNOT GUARANTEE YOU A JOB IN A RESTURANT OR BAR.

If you have absolutely no idea where to start then might I suggest you start at the bottom of the ladder. Many places will hire a barback or busser in a heartbeat because it is a physically demanding job with a very high turn-around. For the ladies, a beer-barrel girl or a hostess position is also a very high turnover position.

What these lower entry positions help you accomplish is getting your foot through the door. You are not going to do these jobs forever, just long enough to learn the ropes and move on up. Many corporate restaurants also are very willing to try a newcomer as the training is quite extensive.

Most states in the U.S. also want you to be certified, but that is a snap with an online course depending where you live.

Would I myself personally hire an individual that had ONLY bartending school experience, NO, I WOULD NOT. The reason being, there are so many situations that come up at a bar that no school can teach you how to deal with. Only a seasoned bartender really knows how to prepare multiple drinks and be able to achieve high sales read with minimal mistakes.

The pressure of being behind the bar for hours at a time where people are just screaming at you can be very overwhelming for anyone much less someone green to the biz.

I have laid the options on the table. Start out small and work your way up.

COMING SOON