Finally got a pretty ideal Ramos. Second slide was my first slightly successful attempt. submitted by /u/QuinndianaJonez [visit reddit] [comments ..read more

My manager says it should only be rinsed but that seems unsanitary, so I've been throwing it in the dishwasher every other day and letting it air dry with everything else. Also, the sponge is never replaced which is why I think it needs to be washed. submitted by /u/Thistle_Semblance [visit reddit] [comments ..read more

submitted by /u/Firas_von_joe [visit reddit] [comments ..read more

Hey bartender friends. I currently work about 35-40 hours a week between 2 different spots - 1 is an upscale fine dining steak house/club, the other a lower-pressure neighbourhood gem with a lot of locals. After many talks with mgmt the only way I can get more work is to get another job. So I did. I will now be working also at another restaurant which I'm very excited about as they are Michelin starred and have an excellent cocktail program that I could learn a lot from. However I will also now be working 6 days a week for the foreseeable future. I'm trying to take this as a short-term sacrif ..read more

submitted by /u/piscoponcho [visit reddit] [comments ..read more

I recently started working at a very small wine bar and bottle shop; intimate atmosphere and an emphasis on small production wines. Most of my experience in drinks revolves around spirits and cocktails, but I’m very interested in literature on the philosophy of tending and running a bar. Examples of books that I think fit this are Sasha Petraske’s Regarding Cocktails, Meehan’s Bartenders Manual, and Death & Company’s Modern Classic Cocktails and Welcome Home. I’ve read Wine Simple by Aldo Sohm (loved it) and while I’m not opposed to recommendations for other generalized books about wine ..read more

Any other Michigan bartenders work through tornado warnings yesterday? We had three confirmed touch downs very close to the bar/restaurant I work at. Everyone’s phones were going crazy, it looked like the apocalypse outside. My boss didn’t even come out of his meeting and I had to continue making drinks like we weren’t all about to die. I said, of course, this is how I go out, fucking slinging margaritas. ? submitted by /u/OddSalamander7392 [visit reddit] [comments ..read more

submitted by /u/glamorousstranger [visit reddit] [comments ..read more

Anyone know what sort of pan rack i need to mount my garnish above my ice well like this? submitted by /u/69PoopDaddy420 [visit reddit] [comments ..read more

I bartend and love history, learning about how different cocktails came to be, who made them and where seems like a fun next step. Any suggestions would be appreciated, cheers! submitted by /u/MasturbatingMiles [visit reddit] [comments ..read more