This is how you become your bartender’s favourite costumer

You spend more time with your bartender than you do with your family; you should have a better relationship with him/her than the one you have with the people who drove you to hang out in bars all the time. To help, we asked a bunch of ‘tenders for advice on how to become exceptional at being a regular.

Order simple when things get hectic
Even if the bartender designed the cocktail menu, he’ll be grateful if you ask for a beer or whiskey instead of an 8-ingredient masterpiece.

Handle your people when they get out of hand
If someone you brought in starts instigating fights, grabbing asses, etc, get them to stop, or get them to leave. Don’t wait for the bartender or bouncer to step in. Their first move’s gonna be to ask you to handle it, because you’re in a better position to calm your boy with words instead of judo.

Offer your bartender the right shot, for the right reasons
The right attitude’s “I know you’re working, but it’d be awesome if you joined us”, not “Screw your job, hop on our party train!”. Also, offer them their preferred shot, not yours; and remember that a shot is never a substitute for a tip.

Perfect the Casual Half-Raise
It’s not universally accepted yet, but there might be a way to get a bartender’s attention without being a jerk. This open-palm, one-raised-finger, half-mast gesture says in the most undemanding way possible, “I’m here when you’re ready”. It’s so good!

Err towards cash, but don’t sweat credit
Cash is king because you take tips home that night instead of 1-2 weeks later, and they’re (shh…) not taxed. BUT: Bartenders get that this is a plastic world; you’re not losing cred by using credit, but tip a bit more anyway, because credit cards aren’t real money.

Keep your bartender company on slow nights
Do talk about: sports, music, movies, drinking, embarrassing sex stories, “ancient aliens”.
Don’t talk about: politics, religion, how much money bartenders make, sex stories where you’re really good at sex.

Don’t freak your bartender out on slow nights
If you’re a creepy stalker, just be low-maintenance about it. Bartenders of both sexes know they’ll have admirers. If they think “I can live with this creep” instead of “I’m calling the cops on this creep”, you’re winning (relatively).

Be respectful even when you feel you’ve been horribly wronged
Bad-tasting beer is rarely the bartender’s fault, and regardless he’ll comp you a replacement — happily so if you’re cool. If you got the wrong cocktail, you might have ordered wrong, especially if you ordered for a group. If you got the right cocktail but think it was made wrong, remember that bartenders dip a straw for a taste before serving. If the drink’s truly off, they’ll catch it.

 

Bus your table, mind your chair 
If you ordered at the bar, bring your empties back. If there’s table service but the barback’s overwhelmed (sure sign: the bartenders are frantically washing glasses), lending a hand is a “veteran move”. Pushing in your chair to keep service lanes clear is a subtle assist, but the guy not tripping over your chair will notice.

Streamline every interaction so the bartender never has to ask additional questions:
Always say “Can I start a tab?” or “Can I close this out?” when handing over a card.

Lay out specific ingredients, in the order the drink’s constructed: “Grey Goose & cranberry with extra limes” vs “Cranberry & vodka… can I get more limes?”.

With multiple drinks, flag down the bartender only when your entire order’s ready.

Tell him how much change you want; it saves a step, and now he knows it was you who tipped $3 on a $7 drink, and not the Tip Fairy.

Tip like a boss, or at least senior management
$2 per drink is solid; $3 is more than solid. 30% on an end-of-evening bill gets you remembered that night; 50% gets you remembered every night. For buybacks, 50% of whatever the drink would’ve cost works, though even at 100% you’re still saving cash.

For a “This is for you, please take care of me” bonus, 50-100% of that crucial first round’s total works, followed up by $2-$3 per round to keep the goodwill flowing. But if things get hectic, don’t remind the bartender of your generosity — it’s a fine line between rewarding you and shafting everybody else.

Make “a shot and a beer” your regular order
“Makes me smile, every time.” — every bartender in the world

Let the bartender determine when you’ve earned “regular” status…
You can’t force things by introducing him to your friends on your second visit or commiserating about how terrible the other customers are. If you do, like, half of the above stuff, seven visits (not including weekends!) ought to do it.

… and to keep that status, be discreet 
If you have an “awesome guy” discount, don’t put 10 friends on your tab. If you get to order after last call, this quote pretty much sums it up: “Last call is like corralling a bunch of toddlers at nap time. Everybody is hurting each others’ feelings, hitting each other, wetting themselves, etc. The last thing that needs to happen is for them to see the one kid still playing with the toy that they all want.”

 

ORIGINAL SOURCE

http://www.thrillist.com/drink/nation/how-to-become-your-bartenders-favorite-customer

 

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Is using the Jigger the new trend for mixology in 2014?

David Rios rised to fame in 2013 after being crowned as DIAGEO World Class Bartender of The Year. His forecast is that in 2014 cocktails will become cleaner, simpler and with a focus on masterful execution where serious mixologists will return to the basics with a special focus on achieving precision by using the jigger for every pour.

If you took part of the BartenderOne Masterclass to become a bartender, you probably know that BartenderOne strongly advices perfecting the free pour instead of the use of jiggers to provide bartenders with a skill that sets the industry’s standards. For many years, the use of the jigger was associated with unexperienced or even worse ungenerous bartenders who would count every drop of alcohol driven by greedy bar owners trying to squeeze every cent out of the bottle. However, according to Rios, creating the perfect cocktail is more like baking than savory cooking requiring  mathematical precision to achieve the results desired and the jigger stands out as the perfect tool to make perfect cocktails allowing to manipulate the product in process without being forced to dump it out and start again

Among other trends, Rios mentions the return of classic cocktails like the Martini and a growing use of theatrical elements to the making of clients’ drinks, the appearance of bottled cocktails, flavored ice cubes and locally-produced spirits.

What’s your opinion on this subjet? What do you think are gonna be the trends in the cocktail and mixology world for 2014? Let us know your opinion, you might be the next guru the industry needs!!
ORIGINAL SOURCE:

“World’s best bartender says to expect cocktails to be simpler in 2014″ Daily News Online. Available at:

http://www.nydailynews.com/life-style/eats/cocktails-cleaner-simpler-2014-article-1.1561496#ixzz2peKcsjtd

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This is what happens when you mess with the wrong bartender…

In one of those headlines that you only find in Texas, a bartender in San Antonio dealt with a rowdy patron in his bar in a gun to gun challenge that ended up with tragic consequences.

The incident which took place the morning after Christmas and involved a heavily intoxicated patron which reacted violently when the bartender decided to take away his car keys which made him become aggressive and started arguing with the bartender. During the verbal exchange, the client pulled a .45-caliber Glock and pointed it at the bar employee.

The bartender  -in a perfect Texans style-  ready with his firearm, pulled out a 9 mm gun and demanded the violent patron to place his weapon on the ground. When the suspect refused, the bartender fired — what he has declared — three shots at the man at point blank range. Then he proceeded to place both guns on the bar counter and call the police.

The emergency services tried to save the wounded man’s live but it was too late. Police are still investigating the incident.

What is your opinion on the subject on dealing with aggressive patrons? Is it legitimate for a bartender to use force to repel an aggression? Is the bartender to blame for this patron’s dead?

Let us know your opinion!

ORIGINAL SOURCE:

S.A bartender shoots, kills “very intoxicated” patron during argument SAPD says.

http://www.kens5.com/news/San-Antonio-bartender-shoots-kills-very-intoxicated-patron-during-arguement-SAPD-says-237351091.html

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2013 = 365 Stories of success for BartenderOne, now it’s time to party

gavinportada

Some people say that when you follow your passion time flies away before you even notice. Whoever said this got it 100% right, as we had the chance to experience at BartenderOne.

Every week these walls witness a different story; a new generation of students eager to learn how to become a bartender -which they quickly realize is nowhere close as easy as they had imagined- a class filled with aspiring mixologists learning the secrets of the spirits with one tasting after the other, the loud clang of tins impacting against the floor caused by over excited flair bartenders, the look of surprise in the eye of the venerable executive who discovers the pleasure of preparing her own martini at the teambuilding workshops… the stories are endless.

The Little Prince from Antoine de Saint Exupery’s immortal novel knew it when he said, “Grown-ups like numbers and they never ask the questions that really matter”… For that reason, we believe that BartenderOne is more than the number of its staff or students, more than profit and loss, more than number of events, classes, etc. BartenderOne is each and every “aha moment” that a student had when he could master his first cocktail, is the experiences instructors and students shared through every class, is every Blazer Contestant’s  nervousness fading away to be substituted by confidence.

New friends were made and others had to leave, but in the end the BartenderOne Community remains solid and with huge expectations for the future. Instructors, students, blazers, volunteers everyone played a key role in our success this year.

Now the  time has come; 2013 has only a few hours left and now it’s time to celebrate all that we accomplished this year. Join us tomorrow night in the New Year’s Eve Party at College Street Bar   The whole BartenderOne Family will be together to dance our way into 2014

Thank you for an amazing year, looking forward shaking, stirring and pouring together many years more

The BartenderOne Team

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Meet the Winners of the Blazers Challenge 2.5

Blazers2.5Winners

 

Shanele, Monique, Lyndsey and Kassandra: You better remember their names because these ladies will be rocking the Torontonian bartending scene in a few months. These four girls were a real headache for the judges of the BartenderOne Blazers Challenge 2.5, their respective scores made it quite difficult to pick the two winners, so in order to be fair opted for selecting three winners and a runner-up.

Now, they will not only get an apprenticeship at College Street Bar to hone their skills learning from some of the best bartenders in Toronto but they will also receive a VIP invitation to take part in the Blazers Challenge Winter Finals in January

As you can see from this chart, many elements were taken into account: from pour accuracy to attitude with guests to cleanliness and awareness. Their efforts to promote their participation were crucial in selecting the finalists. Nowadays, with thousands of venues competing for clients, bartenders have to develop their best marketing and promotional skills to build up a loyal and reliable clientele. This makes the difference for a bartender in keeping his super-star status at the bar or start looking for a new job every couple months and these ladies are the living proof.

It is a trend now that women usually rank first in the Blazers Challenge and we are very happy about this. Don’t get us wrong. BartenderOne is all about gender equality when it comes to training bartenders but while it is true that women have a significantly bigger presence in the bartending industry it is also true that the higher the level of the competition the lower is the number of female bartenders participating. Toronto, Canada and the World need more female mixologists, female flair bartenders and even more female bar owners, and we are very proud we are contributing to this change.

Remember to show up at College Street Bar and try one of the delicious cocktails Lyndsey, Shanelle , Monique & Kassandra will be preparing in the following weeks, it’s an opportunity to taste a unique creation while supporting female bartending in Toronto.

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Fastest Bartender in the World… how many drinks can he make?

One of the first lessons aspiring bartenders learn at BartenderOne  is that speed is a crucial skill to succeed in this profession, having a long line of thirsty and annoyed clients at your well is one of the fastest ways to find yourself looking for another job.

Now, if you wanna see a REALLY fast bartender you might  consider swinging by Spearmint Rhino, in Las Vegas on your next night out.

The reason? Erik Mora, a bartender at this gentlemen’s club, claimed the title of the world’s fastest bartender last week after setting a new Guinness World Record for the most cocktails prepared in one hour.

Mora poured the astounding among of 1,559 drinks in 60 minutes, shattering the previous record of 1,003 cocktails set by a New York bartender in 2011.

As if breaking the previous record was no challenge enough, the competition demanded more mixological skill than whipping up a big batch of scotch and sodas. To qualify for the record, Mora had to pour drinks with no fewer than three ingredients and at least one alcohol — and no cocktail could be repeated.

Guinness adjudicator Philip Robertson deemed Mora’s attempt worthy, announcing the final tally of 1,559 at the end of the tense hour and awarding the bartender with an official title and a certificate.

The 31-year-old Mora, who has worked as a bartender at Spearmint Rhino for the past decade, says his feat has been several years — and thousands of drinks — in the making.

“I thought about breaking it two years ago and then applied this past January for the Guinness World Record, and now all my hard work has paid off,” he said. “I feel like I am the world’s fastest bartender.”

Now you know it, speed makes the bartender…. will the next Guinness World Record come from BartenderOne? We are sure that will happen!

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Toronto VS Montreal… The Challenge is ON

COLLAGEFLAIR

 

Toronto and Montreal have a historic tivalry… from Politics to Hockey the two largest cities in Canada are sworn adversaries, Toronto considers itself the Canadian New York while Montreal proudly boasts as the most european city in North America. Now, a new chapter for this rivalry has started. Welcome to the B1 Beat The Move Challenge the quest to find the best flair bartenders in Canada.

BartenderOne Toronto Flair Gurus, which are in good part responsible for the growing awareness about flair bartender in this Country want to push flair culture further. Every two weeks a new B1 Flair instructor will be posting a new Flair Move, flair bartenders – like our friends as our friends at BartenderOne Montreal-  have those two weeks to come up with a reply, the challenge: replying with an even better move. When one of the sides can’t come up with a decent reply and increase the difficulty it will automatically lose and the other side will get the glory of being crowned as B1BeatTheMove Champion

This Challenge is open to any Flair Bartender in the World willing to demonstrate that they can beat our Flair Instructors. It’s time for the world to know that flair bartending is back and that the best flair bartenders this planet has seen come from Canada.  Follow our Instagram account @BARTENDERONETO and get into the challenge using the hashtag #B1BeatTheMove

Now you know it, grab those bottles and tins and start flipping

… the glory belongs to those who grab life by the horns and a bottle by the neck.

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Bartender Christmas: Generous mysterious man wanders around leaving massive tips

It seems Christmas came early for a number of fortunate bartenders who have received the visit of a mysterious patron leaving generous gratuities across the United States signing each receipt with the cryptic Instagram account name @TipsForJesus.

A bartender in Phoenix, Micah Olson found out about this mysterious man when after serving a couple rounds of drinks he discovered they had left a $2,500 tip on his $530 bill.

The mysterious man’s Instagram account doesn’t reveal too much either, with one lone message “Doing the Lord’s work, one tip a time”  it’s hard to know what are the intentions behind this modern Samaritan.

Reports indicate he has been spotted in bars and restaurants along the West Coast, the Pacific Northwest and several MidwesternStates leaving tips that range from $500 to $10,000

Another lucky bartender who got a $3,000 on a $87 bill declares that when he asked the mysterious patron why he was doing this he simply said it was a way to say thank you for the good beer recommendations.

Aside from the fact that all bills are paid with the famous Black Card from American Express, reserved for its elite customers and that he is polite and well mannered few other clues appear that can indicate who this generous gentleman is. But we are sure of one thing, we hope this guy decides to cross the border and spread his generosity in the maple leaf land.

Original Source:

TODAY News Online “Tips for Jesus” spreads the wealth in massive restaurant tips.

http://www.today.com/news/tips-jesus-spreads-wealth-massive-restaurant-tips-2D11692145

 

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The new bartender’s best friend? An app to catch fake ID’s

Fake ID’s are a precious investment for many youngsters desperate to get their hands on a cold pint of beer and a big headache for the industry. Bar owners, bartenders and security team learn that failing to identify a fake ID may result in severe penalizations, fines and the potential loss of their license

This makes the constant challenge between bar staff and clients something close to a delicious game of chess where each opponent tries different moves to outsmart the other: every day, enthusiast college students show up at the bar flashing their newest $150 fake ID to permanently skeptical bartenders.

Well… bad news smart kids. A new jewel is here to help catch every underage drinker wannabe and send them back home until they are old enough to deserve that pint.

An American Company, Intellicheck Mobilisa created an app, BarZapp which scans a driver’s license’s barcode and verifies encoded information displaying the card owner’s name, date of birth, ID expiration and ID number.  Identities are confirmed—or not, in the case of a fake ID. Photos of sample IDs from the appropriate state are able to be shown to aid further visual inspection, which is far quicker than reviewing a book of sample ID’s -

The best part? It costs only $1.99 on iTunes. Although the company announced that bar and restaurant owners will need to purchase annual or monthly licenses, this is still a pretty good deal for bartenders to cover their butts.

Not only this but the BarZapp keeps track of bargoers, so it can identify who has been given the lifetime boot from a particular establishment. Could you ask more?

Evidently, this app will trigger a response from the vast industry of falsification which surely will come with a way around BarZapp, but in this moment we can say… sorry kids, probably next year.

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Started from the bottom, now I flair; Success Story by Luis Brosas

Luis Final

 

Luis Brosas is by far one of the most talented bartenders in the Torontonian scene: Senior Instructor at BartenderOne,elite member of the Movers N Shakers Events Team and Director of the BartenderOne SmashLab program, Luis still finds time to successfully pursue a career in Business Management with a specialization in HR at the prestigious Ryerson University. Nevertheless, this success hasn’t been easy and as he admits, Flair Bartending is the key that opened so many doors.

 

Luis’ story began six years ago in Highschool, when watching a flair video sparked the interest for flair in his heart. This interest would transform 3 years later into a passion after joining the BartenderOne MasterClass and seeing with his own two eyes B1 instructor, Andrew Campolli flair like a pro in class. In that moment, Luis knew this was something he had to master…. and he did.

 

One week after graduating from B1 MasterClass, Luis participated in his first ever Flair Competition. His superb skill earned him the right to be crowned as the Number 1 Amateur Flair Bartender by the Toronto Flair League (TFL) 6 months down the road in 2011, only to be ranked Number 1 Semi Pro Flair Bartender by the TFL one year later

 

His talent, charm, discipline and willingness to work hard quickly earned him a seat at the BartenderOne team to travel around Canada producing top quality events for thirsty clients demanding top quality entertainment, as well as getting him a job as Flair Bartender at Jack Astor’s and College Street Bar.

 

The road was not easy, Luis remembers training 4 to 6 hours a day at the beginning of his career, even today, after all these years of practice, Luis still practices around 30 hours a week to stay sharp and develop new routines.

 

Does knowing how to flair have a positive impact on a bartender’s career? Luis knows clearly his answer: “My career as a bartender would be nonexistent if it wasn’t for flair. The best opportunities have come from flair; from standing out in competitions to developing a great personality behind the bar”

Now you know it, flair, with enough hard work and dedication can literally change your life just as it did with Luis.  Grab your bottles and tins and start practicing. We want to see you at the next Flair Competition along side Luis and other flair artists.

 

Do you dare to flair?

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