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onion, Gimlet gets a lime (there’s an O in Gibson, an L in gimlet). As a professional, it is your job to know beverages. There’s money in knowledge, so buy a damn book and learn it for yourself. Who knows? You may be the next bartender.
Lastly, have you ever noticed who is the first person in and last one out of the restaurant? That bar is an island, and it is up to the bartender to pack everything he needs for the trip. Set up and break down is brutal behind the bar. Nothing is convenient. It’s a long way back to the mainland for supplies and cleanup. Maybe you don’t notice who is last to show up at the after-hours party because you’ve already had your third cocktail by then, so let me point it out to you. The Bartender. Okay boys and girls, we have examined both sides of the bar, so to speak. So, how do we solve this eternal problem? Be aware! Respect and cordiality on both sides of the bar is required. We are all rowing the same boat. Chances are that if the |
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restaurant is having a rough night, the bar is as well. We need to communicate with each other and appreciate that it takes a team effort.
The restaurant business can be brutal, so let’s take it on together. Help each other out! If servers take two seconds to check on bar food while waiting for drinks, an extra step is eliminated for the bartender. Your drinks come out faster and everyone is happy. On a slow night, take some time to learn a few new drinks and their garnishes. Ask a few questions.
Have you ever heard the phrase, “There’s no I in Team?” As gay as it may sound, it’s a true statement. So, lets all work together for the common good, keep the managers off our asses, have some fun, and make enough money for rent with a little left over for tonight’s beer money! 
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