Bartender Advisory - Bartender Diaries

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Bartender Advisory - Bartender Diaries

Whether you graduated a college, on line course, or worked as a bar back, you have probably already gone through a basic training.

Here's a little help to get to the next level. An educational and entertaining guide to becoming a Professional Bartender. Bartender Diaries is a registered trademark and was created by bartenders ... for bartenders. Bartender Diaries - The Guide, is an educational and entertaining guide to becoming a better bartender. The series of books are entertaining and the stories of bartenders I have known and respected.

09/30/2022

A big THANK YOU.. to all of my friends who supported my new career choice..... Bartender at Pala Casino in San Diego.
It is my attempt to be "happy again". I spent my first 13 years in California as a bartender, the next 4 years as a bar owner; and the last 15 years writing books about bartenders. My body survived a week of training and now it's my turn to have some fun.

&B Service Tip

08/30/2022

FunFact - Triple Sec
Your bar manager got drunk last night and forgot to put in the liquor order… and you are now out of Triple Sec. As a seasoned bartender, and want-to-be mixologist, you have other, similar, flavor profiles you can consider. Cointreau… Curacao… Grand Marnier (a Curacoa-Triple Sec hybrid made with Cognac, distilled bitter orange extract & sugar).

&B Service Tip

08/23/2022

The temperature that wine should be stored is different than the serving temperature; and serving a wine at “room” temperature will be different if you are living in Hawaii or the Mojave Desert.
White wine and sparkling should be served between 45 and 55 degrees - red wine should be served between 62 and 69 degrees - both red and white should be stored at 55 degrees.

To keep it simple, I like to use my 45/55/65 rule. Champagne and sparkling wines served at 45 degrees, white wine at 55 degrees and red wine at 65 degrees.

If your guest is carrying a thermometer with them, please let them know where they can stick it… diplomatically of course.

&B Service Tip

08/15/2022

The server takes the cork out of the bottle and places it in front of you, inviting you to do… something. Some diners might be tempted to sniff the cork before they place it back on the table, but please don’t. It was a practice that could be used to see if a wine was “corked”; but there currently is no science to prove that smelling a cork is any indication that the wine in the bottle has been “corked.”

If you’re wondering why this is done, the answer lies in history. The tradition of presenting the cork started as was a way to combat fraud. It was established to prove that the château you were buying the wine from was the château that was emblazoned onto the cork.

Fast forward to today, and corks are still presented to diners who buy a bottle of wine. If you want to make sure the label on the cork matches the label on the bottle you ordered, go ahead and check it out. If you would like to check the cork to ensure that the wine was stored properly and the cork isn’t dried out, please do. Your server is also double-checking to make sure your bottle and cork match and that it is moist. When the cork is given to you, just take it and say thank you… it’s also okay to do absolutely nothing and let it stay where it lays… no one will care. The server is just waiting for you to taste the sample they gave you before they continue to pour.

08/08/2022

Whiskey v Whiskey
This is all about the origin… if the product was created in Scotland, Canada or Japan…. it is Whisky… if the product was created in the United States or Ireland… it is Whiskey.

There are only two exceptions to this rule; if the creator of the product, hired someone who didn’t drink, to design the label, and had they no clue about the history of the company or the alcohol; and Makers Mark Bourbon. The family used Whisky instead of Whiskey, to pay homage to their Scottish heritage… good for them.

08/03/2022

A bartender may be asked to be the “significant other”, the protector of the oppressed, or simply the judge, jury and executioner of the rude, inconsiderate as***le sitting next to their regular customer. At that time, you must remember to relax and take a deep breathe, conduct themself with a little professionalism, and a touch of class… you are after all… in command; and keep in mind that you will probably have to do it again on your next shift.

There was a moment, not that long ago, that a young woman sat next to me at a bar that I frequented often. She seemed pleasant at first and after introducing herself, she ordered lunch. Then it started… she took huge offense because I wasn’t interested in sharing her food with her. She got very upset because I didn’t buy her lunch, and she was almost violent when I refused her invitation to take her home when her uber driver was late. My bartender was kind, attentive and very gracious… stepping in as my “significant other” to save my ass.

03/10/2022

Moscow Mules... because of the current climate in Europe, there seems to be an awful lot of bar owners refusing to offer Moscow Mules... so how about this.. Use Tequila and call it a Mexican Mule. Use Gin and call it a London Mule.. Rum for San Juan, Irish Whiskey and call it an Irish Mule... so many options but how about this... consider the animal and just call it The Jackass.

02/14/2022

Hopefully your friends and customers think twice before doing this, but if I'm behind the bar, they may get free drinks all month.

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