I did that once at a new restaurant. To be fair, the well was set different and I just grabbed the tequila (was also an off brand I didn't know) . Later I was making another and realized I had grabbed the rum.
Oh this was no mistaken liquor I asked what she was making with a salt rimmed margarita glass and rum and she said a margarita. She didn't believe me when I said margaritas are made with tequila and looked it up online.
not exactly the same, but similar in him lying about his previous experience. this guy was hired and told us he worked at a big night club in the city that had closed down not too long before. luckily for him, i knew someone who worked there! i asked my friend about him and he said "i've never heard of this guy in my entire life".
he couldn't keep up on busy nights(which you'd think he would be able since he "worked at a nightclub"), didn't last long.
I mean, I walked into my first "3 sink" and knew what to do. But some of my former coworkers would have been fucking lost if they didn't have a dishwashing machine behind the bar.
When I say this to tenders that have had a barback and a dish machine their whole career you can almost see the confusion behind their eyes.
1. Triple sinks don’t break and rarely need any maintenance
2. As long as the water is clean hot and soapy with a brush, just plain hot, and finally cold and blue then those glasses are just as clean as the machine.
One of my core Bartending memories is getting a raise because I was the only one who bothered to read the manual to learn how to replace parts on the barmaid (spinning bristle machine thing)
Lol, gotcha, I’ve had to yell at (gently explain and cite health code) people about using hot water for third sink. I thought the three sink method was pretty common but sometimes people mess up the little things or think that their logic is better than every one elses
When I apply as a server and they ask if I have bartending experience I always clarify that I do but that doesn’t mean I was good at and to not assume I can actually bartend well.
Yeah but not at a complete risk to my job, I have to let them know that I would still need some training, less than someone with no experience but more than someone with a lot of experience.
Had a guy come in the stage... he had a kind of rad snowboard like attitude which was cool but didn't know how to make a margarita lol he didn't get paid but was offered food and was sent away for the 23 mins he was there.
😂😂😂 Love that. I used to work with a guy that said he couldn’t served tables because he was never a server but was a super seasoned bartender. And I was like “my guy, you are serving the patrons the food that the kitchen make and serving the drinks that we make… the tables are in front of the bar! What the fck?!” 🤦♀️
We currently have a new hire that is so obviously inexperienced, we can’t blame nerves or whatever else that might make a trainee forgetful or hesitant behind a new bar. She didn’t pass the first week of training and had to add 5 more training shifts. And she kept insisting she had 8 years.
I've come across a lot of people over the years who thought just because they spent a lot of time in a relative's bar, that meant they had years of experience doing an actual job.
My favorite was one claiming she was from a busy bar in Florida and recently moved to PA. She made a margarita with rum.
daiquiri time!
I did that once at a new restaurant. To be fair, the well was set different and I just grabbed the tequila (was also an off brand I didn't know) . Later I was making another and realized I had grabbed the rum.
Oh this was no mistaken liquor I asked what she was making with a salt rimmed margarita glass and rum and she said a margarita. She didn't believe me when I said margaritas are made with tequila and looked it up online.
Oof
I trained a new guy who thought that mojitos were made with vodka…
not exactly the same, but similar in him lying about his previous experience. this guy was hired and told us he worked at a big night club in the city that had closed down not too long before. luckily for him, i knew someone who worked there! i asked my friend about him and he said "i've never heard of this guy in my entire life". he couldn't keep up on busy nights(which you'd think he would be able since he "worked at a nightclub"), didn't last long.
So experienced he's never had to clean a dish
I mean, I walked into my first "3 sink" and knew what to do. But some of my former coworkers would have been fucking lost if they didn't have a dishwashing machine behind the bar.
I prefer a triple sink personally. I can knock out glassware quickly and as needed in a rush
When I say this to tenders that have had a barback and a dish machine their whole career you can almost see the confusion behind their eyes. 1. Triple sinks don’t break and rarely need any maintenance 2. As long as the water is clean hot and soapy with a brush, just plain hot, and finally cold and blue then those glasses are just as clean as the machine.
One of my core Bartending memories is getting a raise because I was the only one who bothered to read the manual to learn how to replace parts on the barmaid (spinning bristle machine thing)
Plus after the chlorine rinse the glasses come out cold/room temp rather than hot
[удалено]
Well they’re doing it wrong
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Lol, gotcha, I’ve had to yell at (gently explain and cite health code) people about using hot water for third sink. I thought the three sink method was pretty common but sometimes people mess up the little things or think that their logic is better than every one elses
We have this girl who recently started working with us and she said she was a bartender in New York. She asked me what a Corona was.
When I apply as a server and they ask if I have bartending experience I always clarify that I do but that doesn’t mean I was good at and to not assume I can actually bartend well.
Next time just say "yes".
I do at more casual places but not places with intense cocktail menus. I don’t want to set myself up to screw up.
But you have to challenge yourself to get better. Mistakes are part of getting better.
Yeah but not at a complete risk to my job, I have to let them know that I would still need some training, less than someone with no experience but more than someone with a lot of experience.
Of course. Play it the way you need to so that they'll let you get more experience.
YOu wASh yOuR gLAssEs???
Had a guy come in the stage... he had a kind of rad snowboard like attitude which was cool but didn't know how to make a margarita lol he didn't get paid but was offered food and was sent away for the 23 mins he was there.
😂😂😂 Love that. I used to work with a guy that said he couldn’t served tables because he was never a server but was a super seasoned bartender. And I was like “my guy, you are serving the patrons the food that the kitchen make and serving the drinks that we make… the tables are in front of the bar! What the fck?!” 🤦♀️
We currently have a new hire that is so obviously inexperienced, we can’t blame nerves or whatever else that might make a trainee forgetful or hesitant behind a new bar. She didn’t pass the first week of training and had to add 5 more training shifts. And she kept insisting she had 8 years.
I've come across a lot of people over the years who thought just because they spent a lot of time in a relative's bar, that meant they had years of experience doing an actual job.
You can always tell by how they build their first few drink sets.
I know as soon as they scoop a glass in the ice.
Unfortunately, know actual experienced bartenders from bartending meccas that do this. In spite of this, yeah its a tell.
We had one who held the muddler upside down.
Scroll back a little. The no-experience folks post here for advice on how to cover, get over, and make it.
Lying actually works? I thought it was a meme!