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I agree with the sentiment that awards for bartenders are as important as you make them to be. I also liked the discussion on what is driving that, our drive to make this a true profession to be proud of. Really appreciate you guys for putting this out there for free
"unspoken expectations are premeditated resentments" is great wisdom. I think one reason why that's an issue is that alongside the passionate intelligent and innovative bartenders, owners, brands, etc. are some people who feel trapped in this industry without the same drive and satisfaction. And as a result that conversation can get very toxic, very fast, so many people try to avoid it. The fact is, you have to put your all into your job, and so these conversations need to happen. I like how such a seemingly simple question of "how to grow brands" expands into such a philosophical debate about the relationships between different parts of the industry. Thanks for posting! To answer the question from a bartender perspective: Top priority is product. If your product is not good enough, then my reputation tanks if I support you. Second priority is all the personality, story, philanthropy, and personal connection that makes the job so much fun. So I definitely echo what the panelists say about connection and "good vibes," but I will absolutely recommend a brand that does the best job with their product even if that means they won't try to court me like I'm on The Bachelor 😂
I will forever be in the debt of Ueno-san for laying the foundations of the barman I am today. I visited Bar High Five at least once a month between 2013 and 2015 while stationed in Yokosuka, and his approach to hospitality, creativity, and execution is still at the core of what I do. I raise my glass and toast to his health 🥂 Kampai!
Almost made a drinking game based on how many times the guy looked at her chest. Found quickly that I’d be getting my stomach pumped if I stayed on track.
I wish it was still possible to be a big deal as a bartender nowadays. Covid really took the wind out of the sails in the industry. At least in San Francisco
The man who spoke first did a great job, but he went over time and felt very comfortable interjecting during the female speaker's time. He apologized for interrupting and she gracefully responded "No, it's fascinating!!" Just an observation. 😉
1:15:22 How do you calculate break-even? To calculate the break-even point in units use the formula: Break-Even point (units) = Fixed Costs ÷ (Sales price per unit - Variable costs per unit)
I want to run a bar, but I'm concerned about safety issues. Like what happens when you go to close up late at night, and there's people waiting outside to jump you and stuff like that? Also, what about cash transport...do I need to have a Brinks cash pickup service or something like that?
After watching a slightly drawn out but somewhat interesting story on rum. The question still remains, Which rum; what cocktail; and why? I would really like to know which is the best rum for a mai tai and why? Mahalo
Some say it’s a 70/30 split of an aged Jamaican pot still rum and a VSOP Rhum Agricole. I do Appleton estate 12 rare cask and La Favorite VSOP. Again it should be a blend that you yourself like. At the end of the day it should have barrel aged and full body and funkiness to stand up to a mix. People also swear by Denizens Merchants reserve 8 but I find my own custom blend more flavorful. I think Cate wanted to create a more streamlined Mai Tai for Smugglers cove and that is why he commissioned Denizens
Two fine gentlemen that have contributed Immensely to the Cocktail world. Robert through his iconic blog and Dale through his iconic services. It’s great to hear Dale’s story.
Checklist are lame!!! The employee should know what needs to be done for service( through training) checklist end up getting thrown aside anyway!!!!!!!!
the "chicken or egg" timeline in terms of pre/post Spanish is fascinating. as a bartender who 'performs' both originals and covers (classics), it kind of mirrors the history and etymology of classic and neo-classic cocktails.
Interesting that Beam Suntory was the sponsor. They are also the owners of Sauza tequila which makes their products with a diffuser. Luckily, El Tesoro de Don Felipe, their other line of tequila, does not.
Its all fantastic til you awaken with your head feeling like a prison toilet, your girlfriend slept somewhere else and you can't find your f-ckin wallet.
I have been a CAP for two years and it's been a wonderful experience in so many ways. It's applying what I learned in my journey afterwards is what I love the most
This is good to see, this is almost exactly how I was trained in Sydney Australia back in the 1980,s. I did not think this standard of training existed any more.
