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In many conversations I’ve had with people, the perception of a bartender is rather simple. The fact is that being a bartender can be fairly hard, if you take the job seriously. It’s not so much the obvious, such as pouring a pint that is hard, it is dealing with people that presents a challenge. Not only dealing with customers,

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This is an article from the San Francisco Chronicle that’s been making the rounds in the blogosphere. As a bartender, and a customer of bars, I have an opinion on this list of drinks and more specifically the responses of these so called ’bartenders’. This article is the specific reason bartenders will remain on the bottom of the pile and

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It seems a post from the past (April 2006) has jumped to the forefront again and has brought with it more interesting comments, courtesy of Fark. The post was about an article published in the San Francisco Chronicle, about drinks bartenders hate to make. I basically responded to the article (Five Drinks Bartenders Hate to Make) in a way that

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Every once in a while I get a comment that rubs me the wrong way. I usually ignore them and press the “junk comment” button, sending the offending comment down the proverbial data toilet. But this comment is epic. When dumb people speak, or type, the truth can be found in-between the lines. Hell, some of it is spelled out

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With the new restaurant, Mint Restobar, opening on Thursday it has been sucking up a lot of my writing time, but things should be back to normal this week. With the opening date finalized the purchase of the bar inventory needed to be done. Since we are a fine dinning establishment, I went with some better quality products, but still

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There are lots of bartending styles, but some styles are different than others. The most basic bartenders pop tops off beer bottles, and mixes up a mean rum and coke, but beyond that they are just very hard working “;droids.” This is mostly because of the establishment they work in. On the other hand, there are establishments that do quality

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“He’s beyond bartending, beyond being a poor journeyman bartender, and has obviously morphed into a misinformed, opinionated, elitist snob.” At first I thought I had a misdirected email for Jamie Boudreau. Then I realized it was for me. That is the opinion of one David Rattner, president of National Bartender’s School, regarding me. There were a few more shots fired

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It is that time of year where people like to predict what’s going to happen in the near future. And since I’ve been jumping on a number of bandwagons lately, why stop. Most of my predictions are less Nostradamus prophecy and more progressive thinking about where drinks are going. Or more likely, where I’d like drink trends to go. Feel

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Behind the bar, you need a lot of bar tools and equipment, often more than you think, especially if you want to be perceived as a professional. Most bars will have the essential equipment, such as shakers and bottle openers, but depending on where you work, they may not provide all the things that make your job easier. Aside from

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In the previous article on bartender tools I looked at the equipment that you will use frequently. In this article I’ll be looking at items that if you didn’t have, you would survive, but having them will make you life easier and your guests experience more pleasant. If you take bartending as a profession, then giving your customers the best

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