Jacob Robbins you try and be like a light fairy princess doing all of that by yourself in a cramped bar, with loud music and people constantly talking, other employs getting in your way, and utensils and other random object litterally EVERYWHERE
ParticleLad maybe , maybe not, but since he wants to start working , I found it pretty hard to start without knowing anything , I started washing glasses and stuff in a bar while doing the course , by end of the year I became bartender , of course I learned by working , but u have to start with something .
7,45 minutos para hacer 5 tragos, si lo dividimos por 5 serian 1,49 mas o menos por trago lo cual no alcanzaría a esperar ni 2 minutos de espera para tomar un buen trago 💪🏻✌🏻👏🏻👏🏻👏🏻 mis felicitaciones Mr Tolmach!!!!
I dont know if health laws are different in other countries then America but you leaving the ice scoop in the ice and handing the ice chunks with your hands gave me ptsd flashbacks of my manager yelling at me.
Me too, this gave me anxiety just watching it lol. I could of sold 50 shots in the time it took him to make 4 drinks 😭 so thankful for not having to make cocktails. It’s a beautiful art indeed.
Love your videos/vlogs man your one of the reason who encouraged me to try and learn bartending hoping the quaratine would be over here in the philippines so i could find a job as a barterder
Everything looks very smooth good work. I'm a bartender too but one thing got me thinking through whole video. You grab ice with your hands and then placing it right in the people glasses and serving drinks over it. I believe you washing your hands all the time but still I wouldn't be happy for someone to serve me drink with dirty Ice.
@@jorgereyna8788 how? If he were gloves, that wouldnt change a thing. Theres nothing you can do, alongs you clean your hands first it wont make a difference
@@odinluketic2202 at least here in Australia you have to use small tongs that have like a spike grip to hold the ice. Even placing fruit as garnish you have to use tongs.
I am still surprised that so many bars have their icecubes, crushed ice etc. open like this and work directly above it with jiggers and shakers. Won't the ice become contaminated by the drops and pick up flavours and colors? Super detail-y I know, but if I even use clear ice and take care to use filtered water for the hoshizaki etc. why not also try not to contaminate the ice this way? Love the vid nonetheless m8, just seems a bit curious to me..
Честно говоря когда я смотрел прошлое видео я подумал что вы иностранец, но смотря это видео я услышал что как и посетители так и вы разговариваете по русский. Прикольно👍
As a Muslim who can't drink alcohol.. I don't know why I'm binge watching this bartender at work and watching how to make cocktail??..(masala gin fizz?/ carnaval?)... All I know now, is u got big nice cubic ice and u guys love fruit skins... Don't know why though.... Love from us Muslims❤️❤️... Ur still human
Well that's really the one thing with this vid. You NEVER touch ice with your bare hands. Use tongs or a shovel. And no the alcohol won't make it clean. There's a reason us bartenders wash our hands constantly and use hand sanitizer.
@@soarDK well if u see people sculpting the ice as cubes, spheres or diamonds they are using bare hands. Its not bad thing. Ice constantly melts. Imagine onion. You dont clean onion but unwrap layers. Ice before used for anything could be swiped or rinsed, but if u leave it for a couple of seconds that layer gonna melt down. Anyway bartenders clean their hands at every free time they got. Belive me some bottles or spills make hands sticky and no one want to make other things sticky too. Its bad to put ice barehand into shaker or glass, but spliting ice into 2 blocks arent bad thing. If u have problem with touching ice as little as it can be possible then get job in restaurant to see how chief who puts other chiefs work on the plates looks like :) to be clear. Using hands with working isnt good, but not so bad as you think (but only if u dont do it on purpose or lazziness). Its not like he's big, fat, too lazy bartender to use shovel, but some things cant be done so easly as it is in theory. Cheers, bartender of a cocktail bar.
@@Marex333 I've been a bartender for 5 years, so you don't have to tell me about sticky bottles and hand cleanliness. Most places where they sculpt ice they use a glove. Can't compare ice with an onion. I have a hygene certificate as well, as it's a requirement for my workplace.
Man I love your videos! It’s made quarantine enjoyable, and I hope one day I can get a drink from you! Thanks for the good video, keep up the amazing work! Love from Lubbock Texas!
Just out of curiosity, why don’t you use poor spouts on the liquor bottles at this establishment? Been watching you for while now and enjoy every minute! Hope all is well with you and yours!
This feeling is too familiar. People who have never worked in a bar/restaurant just think making 5 cocktails is a 3 minute job and then complain when their gorgeous mixed drinks with garnishes aren’t there in the same time it takes for a pint to be poured
@@CANProductionZz the only time i complain is if I ask for a pint and the bartender takes my order and than takes the next one but cant multitask so a pint takes 5 minutes to get.
ww2fan18 Actually, drawing a pretty beer with a nice head takes a couple of minutes. At first you have to draw more of the froth (or however you wanna call it) then you have to let it stand for a moment so the froth can settle and become a little more firm and then you finish drawing the beer and it has a fluffy head, with froth that stands out of the glass. Of course whether or not it’s appropriate to take this kind of time depends on the situation. But maybe, sometimes the bartender just wants to put in a little effort.
Я бармен из Казахстана и почему-то всегда думал, что наша страна отстаёт от всех, да и крутым барменом я себя не считаю. НО мистер Толмач, Вы допустили ряд ошибок. Шейкер охладить заранее. Когда шейканул, сразу перелей, чтоб коктейль не обводнялся. Льда много в шейкер засыпаете. Лед руками не трогать, тем более на контактном баре. Есть еще термин аэрация, коктыши не "подышали". Грязная работа, не осторожно налито. 10минут люди ждали коктыши, ныне кухня быстрее работает, "но я же зашился!", Нет вы не зашились, вы запутались в своей станции.
Спасибо, Абубакир Буламбаев. 🙂🙏 Вам абсолютно точно, необходимо завести свой ютуб канал, чтобы делится своим профессионализмом с такими, "зашивающимися в своей станции" барменами как я. А учитывая вашу "скромность", успех точно не заставит себя долго ждать. Подумайте об этом✌️
Tbh I don't know how we can see it the symbol next to the view counter means that only people with a link can view it and at the very least I don't have a link don't know about you
Hi guys I'm Ezequiel from Argentina. I need help to build a bartender bar with stainless steel, like that, but more little place in front. Can you share how is made under de bar? (Kitchen drawers).
Fun video concept, I dont personally agree with pulling and icing the glassware before the rounds are even built, all that time spent looking for ingredients the ice is melting in that glass messing with dilution ratios. Watering down the drink too much as soon as it hits the glass. Plus garnishes should be ready to go as soon as that drink gets into the glass
I love how you make those drinks. Very amazing and mesmerizing.I hope we would meet in personal and enjoy those drinks together or maybe feature me in one of your videos haha. From Philippines!
