i know you've taken your ServSafe certification ... as a chef "all" my utensils including hands are cleaned washed and sanitized .... stay ahead of any potential foodborne illness crises ....other than that you're pretty masterful at your job!!
As someone who is a beginner bartender solely by apprenticeship and not having taken any sort of formal class, I can confirm that it is indeed a huge fucking hassle, but really fun and rewarding none the less
amazing! all the preparation, hard and detail work. I can't imagine all you can do and create with all that amount of ingredients. but 6.00 minute, carefull with that.
As a bartender for almost 20 years, it's basically the opposite. A proper long cleaning is always harder than a set up, especially when you had a long tiring shift. Not even talking about being drunk, that's a big no no if you work in an upscale cocktail bar
I passed my course two days ago, dropped $800 on alcohol, I’m making every drink recipe I can get my hands on, and I’m about to quit my current job (which I hate), and bartend full-time.
hi congratulations for the bar its amazing, i have 2 questions in the minute 4:20 you prepare something in the Boston glass and then you blend what do you blend? and my second question what liquirs do you put in the marraschino black cherries? i hope your answer and Greetings from peru
olga maria escobar salazar creo que lo primero es una espuma de lychee (almíbar + lychee procesado + claras de huevo). Luego a las cerezas les coloca ron (Oakheart), bourbon (Jim Bean) y cognac (Hennessy).
As someone who just took up home bartending as a hobby, it's so impressive to see how much preparation goes into opening a bar! Great video! Although, wait...03:28-03:30...is that the bartender taking a sip straight out of a syrup bottle??? :/
Wheres the problem if theres no contact to the lips and the purer? Or u Just wanted to look smart and make others to think that u know about bartending? Roflmao
I'm a new bar-back at Top Golf so I'm still learning, but from what I understand he is combining egg whites with liquor (usually its an elder-flower liqueur like St. Germain since it gives it a sweeter and floral taste) used to make cocktails.
@@gerrit8350 not hard at all, I simply applied to their events that they host for hiring employees and told them I'd be interested to be a server or barback so they hired me as a barback! Their training is amazing, they really break it down so it doesn't feel too intimidating since there is a lot of responsibilities of being one.
the fruit citrus chips can last very long time when you are saving it in a sealed box, and they are using it in almost every cocktail. so i guess they are buying those chips every week or 2.
A3K i believe the term is called, "marrying bottles" its illegal in all 50 states. Prevents bars from refilling bottles with cheap liquor. Also, could be a public health concern. You can research it on your own if you want more information.
No, it's not... Its illegal to do it with diffrent sorts of tex "Absolut vodka in a smirnoff bottle" Ánd refilling wine. But not refilling absolut vodka with the same brand and taste
