Blogs about: Bartending
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Where have all the good times gone?
Dear Bartender: I like vodka tonics after work, but as I’ve gotten older, I’ve developed an aversion to sweet things. I’m thinking I’d like to find unsweetened tonic water, and… more »
Ask a Bartender
Aspiring Models, Bartenders, Waitstaff of the Attractive Kind! Staffing and Promotion at Venus Models Online
vstarr111 wrote 1 day ago: Have you thought of being a model at trade shows around the world? Looking for the ultimate dream jo … more »
Flairing Practice
qstc wrote 3 days ago: Michael Elarcosa “AKA” THE MASTERSHOWMAN Uploaded by: Tata Bustamante … more »
Just ignore that last post
ginger17 wrote 3 days ago: Turns out, I’m a big baby who freaks out about everything entirely too much and always thinks … more »
Studying, boo....
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ginger17 wrote 3 days ago: Right now I am ass deep in the midst of training for my first bartending job. The last couple of day … more »
Do you need a Coleman latern? Maybe a tent? How about some s'mores?
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servernotslave wrote 4 days ago: I grew up in the South. In “Dixie” as it’s sometimes called, there is an abundance … more »
LA: Corpse Reviver Anew & Blue Orchid Interview
intoxicologist wrote 4 days ago: If you have not taken the time to check out Libation Association yet, now is the time. Dan Crowel … more »
You Talkin' to Me?
sbroox wrote 1 week ago: My wife and I were out for a drink a while back, and we went to one of the most poular bars in Monct … more »
It's Not Sexual Harassment If She Likes It.
servernotslave wrote 2 weeks ago: As I sit here preparing to get completely wasted after a long, long night at work, I figured it woul … more »
Cocktail your twist
wallawalla92 wrote 2 weeks ago: I just cropped upon the great flash-tastic Absolut site, it has to be said it it a nice touch as bo … more »
age is just a number
subtlexistence wrote 3 weeks ago: I was training for cashiering today and Geoff was next to me training someone for bartending, so I g … more »
The Mixicologist (By C.F. Lawlor)
thegoodbooksblog wrote 3 weeks ago: Ah. The Mixicologist or How to Mix All Kinds of Fancy Drinks: Containing Clear and Reliable Directi … more »
Restaurant Lingo: 101
servernotslave wrote 3 weeks ago: If you’ve ever talked to your friends who’ve worked in a restaurant and you can’t … more »
Orlando Bound
Andrew Wooster wrote 3 weeks ago: The idea was first brought to me in March. There was a struggle and hatred in my job that I knew I n … more »
Boscos Cool Springs...open for business!
tobysturgill wrote 4 weeks ago: It’s about time! After months of delays and putting up with the City of Franklin’s cod … more »
Dealing with Restaurant Management
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servernotslave wrote 1 month ago: I suppose this post relates to just about any other job, but I made it to explain how to deal with m … more »
Some Thoughts on Gin and Vermouth
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niblick wrote 1 month ago: Ladies & Gentlemen, I have spent a fair amount of my career, my career as a drinker, thinking ab … more »
bastard filling
ericanicole234 wrote 1 month ago: Things are going well at work so far! I’ve learned a few more things about the Training Center … more »
You're not as special as you think you are: Name Dropping.
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servernotslave wrote 1 month ago: I had to write a continuance of the previous post, “In the restaurant, you’re not as spe … more »
How To(esday): Make a Mojito Sunshine
tobysturgill wrote 1 month ago: I love summer. The heat, the humidity (believe it or not), but most of all the refreshing cocktails … more »
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