06 January 2018
by: Julia Celeste
Or, how to be kinder to your bartender
An homage to one of Bill Maher’s New Rules: The more complicated the drink order, the bigger the jerk. That applies DOUBLE during busy bar hours. Say, um, from open to close at a popular spot, or almost anywhere during happy hour.
You know, it’s hard out there for cocktail pros. So give them a break. Bar patrons, if you’re waiting to order at the well, or you can see from your table that it’s crazy behind there, KISS and don’t tell the bartender to make any of these:
And if you’ve made a career in the food & beverage world, check out several industry oriented SACC seminars on coping with stress, designed just for industry folks. Look for mid-morning Yoga class, a roundtable discussion on the care and nurturing of the bartender, and practical skills for making yourself more street savvy and stress-ready.