July 31, 2015Bartending Freebiestoolbox,tool,par levels,prevent over ordering
The Event Par Level Tool allows you to adequately stock up for that once in a blue moon event that would normally leave you with 50 extra bottles of Creme de Mure and Blue Curacao staining the stock room floor.
So next time you get the phone call that someone is renting out your event space and want a specialised cocktail list for their event, then have no fear just use this par level tool to make sure you don't over order.
It is simple to use but does need some extra input from the user. Let's take a look.
The top left corner is where you will put the size of the party and the estimated amount of drinks per person. Usually working off each person who is drinking having one drink every half an hour.
Split the total amount of drinks to be made between your cocktails and shots accordingly in the 'est sales=' sections. At the bottom is a handy variance tool so you have got the estimate number of drinks equal to the estimate number of sales of each cocktail.
Now this is the bit that requires some extra work from you. In the 'Est Usage (shots)' section you will need to input the data, or just simply add up, the figures that correspond to the ingredient name in the 'Usage per Cocktail' section. For example; if Stoli Vodka happens to be in 4 of your cocktails then you will add up the four corresponding lines and put that total figure into the 'Est Usage (shots)' section on the Stoli Vodka line.
This will then tell you how many of each bottle/ingredient you will need to service the needs of the party. It is under the 'How Many Btls To Buy' section but could easily be called how much stock on hand needed etc...
I hope this helps a few people out. As always, let us know of any problems and we will help out as much as we can
Take a look at our other tools that will help you out further
by Joel Mitchell
July 15, 2015Bartending News & Viewsedmonton,bar tips,bartender problems
You may learn a lot about yourself here. Answer the questions at the end honestly. There is no right or wrong answer.
Celeste Bouchard, 27, and Trent Schmidt, 23, are both servers. Last Thursday they received a $1,000 bartender tip, which they decided to donate in full to Edmonton’s Stollery Children’s Hospital.
In their own words they wanted to "Pay it Forward"
“This man chose to do this and he was choosing to be so generous and I think it is important to pay it forward,” “I think it is important to make the world better and be nice.” source
“This man chose to do this and he was choosing to be so generous and I think it is important to pay it forward,”
“I think it is important to make the world better and be nice.” source
Here at Be A Better Bartender we believe in good karma, we can't see the bad in this, if you are in a position to help then help. This is not the way the internet responded. In it's own unique fashion, it reacted badly.
Most accused the pair, and the bar, of exploiting the situation for their own gains. Citing attention seeking bartenders and good PR for the bar as the main triggers for the donation. Others have slammed the pair for taking the tip in the first place saying that the pair must of been taking advantage of a intoxicated patron.
Bouchard takes umbrage with both comments. “We didn’t want this at all,” she said, noting it was her general manager who made the donation publicly known. “I started crying because I was so offended,” she said, of the first comment; and, “He knew what he was doing,” she added of the second. “That’s not fair to him to say that—so that hurts my heart. “That is kind of just my sadness, that people took it the wrong way,” she said. But Bouchard said the harsh words have not made her regret donating the money. “You read about other people being awesome and you’re like, ‘Wait I can do that too.’ Because we have all the power in the world to be good.” Source
Bouchard takes umbrage with both comments. “We didn’t want this at all,” she said, noting it was her general manager who made the donation publicly known.
“I started crying because I was so offended,” she said, of the first comment; and, “He knew what he was doing,” she added of the second. “That’s not fair to him to say that—so that hurts my heart.
“That is kind of just my sadness, that people took it the wrong way,” she said.
But Bouchard said the harsh words have not made her regret donating the money.
“You read about other people being awesome and you’re like, ‘Wait I can do that too.’ Because we have all the power in the world to be good.” Source
For us here a simple internet troll as brought our attention to some of the less talked about aspects of bartending. The almost taboo subject matter related to tips.
There are no standard rulings in place for tips and the sharing of tips. There is no right or wrong thing to do with them and, perhaps most importantly, how sober does a customer have to be to give a tip that can be accepted?
In most parts it's the morale judgements of the bartender that are at play. Or at fault it seems in some cases.
Quite literally it means To Insure Prompt Service. Nothing more nothing less, or at least that was how it was intended. It seems that even when the first instances of tipping or gratuity were happening, there was still an aspect of public backlash. Back then it was backlash towards the physical act of giving a gratuity, but it also touched upon the bartenders role in the proceedings. See below.
After the Civil War, wealthy Americans began traveling to Europe in significant numbers, and they brought the tip home with them to demonstrate their worldliness. But the United States, unlike Europe, had no aristocratic tradition, and as tipping spread " like “evil insects and weeds,” The New York Times claimed in 1897 " many thought it was antithetical to American democratic ideals. “Tipping, and the aristocratic idea it exemplifies, is what we left Europe to escape,” William Scott wrote in his 1916 anti-tipping screed, “The Itching Palm.” One periodical of the same era deplored tipping for creating a class of workers who relied on “fawning for favors.”Opposition to tipping was not limited to the media. In 1904, the Anti-Tipping Society of America sprang up in Georgia, and its 100,000 members signed pledges not to tip anyone for a year. Leagues of traveling salesmen opposed the tip, as did most labor unions. In 1909, Washington became the first of six states to pass an anti-tipping law. But tipping persisted. The new laws rarely were enforced, and when they were, they did not hold up in court. By 1926, every anti-tipping law had been repealed. Ultimately, even those who in principle opposed the practice found themselves unable to stiff their servers. Samuel Gompers, who was president of the American Federation of Labor and a leading figure of the anti-tipping movement, admitted that he “followed the usual custom of giving tips.” URL:Source
Ultimately, even those who in principle opposed the practice found themselves unable to stiff their servers. Samuel Gompers, who was president of the American Federation of Labor and a leading figure of the anti-tipping movement, admitted that he “followed the usual custom of giving tips.” URL:Source
Now we know that it is a strict rule that you cannot serve intoxicated people. This doesn't stop people becoming merry enough to tip more. We have all had the "keep the change" guy, he doesn't know if it is a $50 or a $10.
The morale bartenders makes sure it is for them.
The immoral bartenders take it.
Do you live by the rule that whatever is around at the end of the night still is finders keepers?
or do you start a Facebook viral post trying the track down the owners?
NB: anyone who neither chases nor waits and so takes, is a thief in our eyes
July 12, 2015Bartending Freebiescv,resume,infographics
We have found that the best tool to use is from Vizualize.me, We are in no way linked with these guys. Just in all honesty we have found this to be the best free service out there at the moment.
If you don't already have a LinkedIn account then we would strongly suggest getting one. The networking aspect of bartending is so prominent now that it as never been more important to connect with your fellow professionals. Vizulize.me utilises your LinkedIn details to create your infographic straight from your LinkedIn account. Making it much easier for you and of course halving the workload when it comes to creating a new resume.
Once you are set up with Vizulize.me it will ask you if you want to set up with LinkedIn or with Email. This is up to you but you do have to input your LinkedIn profile at some point so we would go straight with the LinkedIn option.
From here the editor takes you along the rest of the way. You can customise the themes and designs and edit all the data and layouts. Think of it as a paint by numbers way of using photoshop.
We highly recommend that you jump on this now before all this becomes a paid service. Share your newly made bartender resume with us and the winner will get an extra special prize.
Jeffery Morgenthaler's advice on a bartender resume.
And what the job of a bartender entails.
July 9, 2015Bartending News & Viewsbottoms up beer dispender,beer,fast service
How fast can you pull a pint? well with the Bottoms Up Beer Dispenser System you can do 44 pints a minute and when pushed it can reach speeds of up to 56 pints a minute.
That’s seriously fast.
Couple that with the fact that it gives you a ‘perfect’ pint every time. well, as you can guess it is taking the bartending and hospitality world by storm.
A lot of people have been asking me how this machine actually works? How does it seal itself back up a again?
Well the answer is magnets. The glasses have a fridge magnet style floppy circular strip that sits on the hole at the bottom. The hole is surrounded by a tin ring, when the cup is placed on the dispenser it pushes up the magnet breaking the seal and beer is allowed to flow into the cup. The beer dispense is set to a timer, in the same way a soft drinks machine is at a McDonalds.
When the beer has finished dispensing you take the cup out straight up and the magnet flops straight onto the ring covering the hole creating a seal. Be warned though if you push your finger through the hole and disturb the magnet then the beer will obviously fall out. But you gotta try it at least one time though hey?
Heres a video below from the inventor and owner Josh Springer for a visual on how it works.
https://youtu.be/zfdnQJg_47c
Hope this answers your questions. If you are scared that machines are taking your job then you had better brush up what it takes to be a great bartender.
If anyone knows of any other great inventions for the world of bartending then we would love to hear about it!
July 1, 2015bar cleaning,Bartending Freebies,breakdown checklist,setup checklistcleaning checklist
We have developed a great tool that helps you put procedures in place and restore some order to the business. The Bar Setup & Breakdown Checklist is to be used every day and every week. It has day to day jobs as well as cleaning tasks.
This Bar Setup & Breakdown Checklist doesn't take much explaining. It is pretty much plug and play and change things where you see fit. I will put up screenshots for the Monday.
Lets take a look.
Here we have the template for the Monday Opening Procedure
You can quite easily chop and change all the jobs around as well as delete and add your own as we understand that every bar is different.
Let's take a look at Mondays Cleaning lists
And finally the bar breakdown part, or 'End of Night Clean down' as it is sometimes referred to.
As we said at the start, it is all pretty much self explanatory but if you do have issues then let us know below and we will get right onto them.
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