Author Archives: BartenderOne

WARNING: Controversial subject” TV show “reveals” 4 ways a bartender can rip you off

As you know, the temptation to take money that is not yours in this industry is one of the biggest issues for managers and owners and can destroy a career if trust in a bartender is lost. That is one of the reasons why BartenderOne stresses the importance of work ethics and honesty as a key element in any bartender. However, our friends at ABC have a very different opinion. Keep on reading, this concerns you

An ABC show airing tomorrow (10 p.m. ET) at ABC is bringing up a very relevant subject for all of us in the industry: The ways some bartenders and bar owners rip off their guests.

For this purpose, ABC hired¬†Jon Taffer, who has owned more than 600 bars and clubs during his career and is the host of Spike TV’s “Bar Rescue where he travels the country, helping to turn struggling bars back into booming businesses but who comes down to this show with a very harsh reality:

“In the bar business, sometimes people are losing so much money. They can be losing $10,000 to $20,000 a month. Their house is on the line. They get desperate,” he said.

Among the tricks bartenders use to cheat customers according to Taffer are pouring less than the full amount of liquor charged for, watering down drinks and even secretly giving a cheaper brand than the one ordered when the guest cannot tell the difference between top-shelf vodka and the cheap stuff.

“If you come and say ‘Let me have a Johnnie Walker Black on the rocks,’ I’m not going to mess with that. I’m giving you Johnnie Walker Black,” he said. “If you come up to me and say ‘Let me have a Grey Goose and orange juice,’ that’s the ticket to pour you the cheapest vodka I’ve ever had.”

According to Taffer, these are the most usual ways bartenders rip off their customers:

 

1- Swapping Good Booze for a Cheaper Brand or Even Water

Sometimes bartenders will pour cheap liquor into an empty premium bottle, Taffer said, or they’ll add water to a half-finished top-shelf brand.

“Either you’re getting diluted [liquor] or you’re getting a different brand altogether,” he said. “It’s the epitome of desperation. It’s stupidity.”

It could be the bartender doing the switcheroo on his own, or the owner telling the bartender to be dishonest, or both, Taffer said. In the end, those who do it do so to try to make more money off each drink.

 

2- Giving You the ‘Short Pour’

Crushed ice, meaning the ice that comes out of those large bins behind the bar, means less liquor, Taffer said, while cubed ice allows for more space for liquor and is a better deal. But a half jigger of booze poured over crushed ice appears to look like more booze than a full jigger poured over cubed ice, he said.

 

 

3- Giving You the ‘Long Pour’

Don’t be impressed if your bartender can pour a drink a foot away from the glass, Taffer said. He is just cheating you out of booze by creating an illusion.

“This idea is holding the arm up high in an exaggerated pouring motion, you think you are getting special treatment, you are only getting a special show. No extra booze, maybe even less,” he said. “When you lift that arm, you create an illusion of quantity. … Not only are you not special, you’re the exact opposite. I’m ripping you off.”

4- Giving You the ‘Sneaky Pour’

When a bartender holds the bottle over your glass for a long time, he is obviously giving you something extra, right?

Wrong, says Taffer, but you’ll tip him as if he did.

“The truth is they hold their finger over the air hole on the spout, which reduces the flow to a trickle,” he said. “They hold the bottle instead of the glass so you can’t see how little is flowing out. … Then they quickly add the mixer and plop in that straw.”

That little red straw is the key to fooling you into thinking that weak drink the bartender just gave you tastes strong because, Taffer said, unscrupulous bartenders will keep those straws in a glass of vodka hidden under the bar.

“The bartender draws a swig out of that vodka and your first sip tastes strong,” he said. “You are convinced, even though the rest of the drink is weak.”

 

Want to Avoid Being Messed With? Order Bottled Beer

The only thing the bartender can’t tamper with in a bar, Taffer said, is bottled beer.

“Unfortunately bottled beer is your safest bet,” he said. “It’s prepackaged. It’s sealed. You see it opened in front of you.”

Original Source:

ABC News Online

http://abcnews.go.com/Lifestyle/ways-bartender-rip-off-order/story?id=20940303

 

 

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A new film about bartending? It was about time!

HEY BARTENDER FOTO

Since 1988 when Tom Cruise took flair bartending to the masses with “Cocktail” – a movie which many bartenders in the industry openly dislike- the interest in the noble art of pouring a drink has been virtually back in the shadows.

That is why, it is always good when you find another film that brings back the life of a bartender to the big screens. This being said, it was a pleasant surprise to find “Hey Bartender; The story of the bartender in the era of the crafted cocktail” produced this year and which even more surprisingly is good!

This documentary focuses on the lives of two bartenders trying  to achieve their dreams through bartending.  The first, an injured Marine who turns his goals to super star  bartender at the best cocktail bar in the world. The other, a former bank executive who leaves his white-collar job to buy the corner bar in his hometown years later he struggles to keep afloat. The bar is three deep and the bartenders are in the weeds at the greatest cocktail party since before Prohibition.

Hey Bartender is the story of the rebirth of the bartender and the comeback of the cocktail. Featuring the world’s most renowned bartenders and access to the most exclusive bars in New York with commentary from Graydon Carter, Danny Meyer and Amy Sacco.

For all of you know -it- alls out there, this documentary may not be the kind of absolutely real film you are waiting for, but one of the features that adds points to this film is that despite the fact of being backed by a major distillery it is not the propaganda, advertising tool you could expect.

We won’t spoil the surprise for you. ¬†Here is the tariler for you to find out more about this:¬†http://www.youtube.com/watch?v=3HUwmDqi2kA

Watch it and give us your opinion. It’s finally good to be back on screen

 

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What is the most effective way to get a bartender’s attention in a crowded bar?

Going to your favorite bar or club is as you may already know, one challenge after the other. Choosing the rights clothes, handling the logistics to get there, going through the bouncer’s filter. But probably, the biggest challenge is when you get to the bar and you are competing with another 50 thirsty throats for the bartender’s attention.

This issue has been around since bars exist, but now science comes to our help. Behavioral researchers from the BielefeldUniversity in¬†Germany sat down and figured out the best and worst tactics using body language when ordering a drink. After analyzing¬†105 customer attempts to order drinks in nightclubs in Germany and Scotland, they looked at what the customers were doing in the 35 seconds before being served. Their conclusion: The most effective strategy is to stand squarely to the bar and look directly at the bartender as he/she moved around. You need to do both to communicate you’re “bidding for attention.”

Looking at the bartender was successful in 86% of the orders. Leaning on the bar happened infrequently but also seemed to high a high strike rate when it did happen.

The findings were used to produce an update to the robotic bartender’s programming to allow it to ask customers if they would like a drink when they display the right body language.

The researchers also, isolated a few tactics that definitely DO NOT WORK. These included squeezing in between other customers (you might end up waiting even longer), leaning on the bar, looking at a menu or the drinks available, or looking at money. The study also reported that waving money is a surefire way of not getting served.

What you think of this research, do you think there is any other tactic they missed?  Share the secret and help your fellow partygoers get their alcohol faster.

Original Source

The Telegraph Online ‘How to use body language to get served first at a bar”

http://www.telegraph.co.uk/men/10315850/How-to-use-body-language-to-get-served-first-at-a-bar.html

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Pissed bartender destroys customer’s credit card and then throws the pieces in her face

A couple days ago we mentioned the story about a bartender who responded to a drunk guest throwing his face on her face to stabbing his hand Hannibal Lecter style. Today we have a somewhat similar case Рwith much less blood Рregarding a short tempered bartender and a card with no funds in the city of  Dayton, Ohio.

Check the story:

“A West Milton woman‚Äôs recent request to run a bar tab set in motion a bizarre set of events at a local bar that could not possibly have been the best use of two officers‚Äô time.

The bartender decided to charge the woman’s debit card instead of holding it for the tab she requested, according to a police report.

The 23-year-old’s debit card was declined for insufficient funds.

Things spiraled out of control from there, as they often do in these situations.

The bartender told the woman her card was ‚Äúno good‚ÄĚ and accused her of trying to scam him, the report says.

The woman protested as the bartender tore at the card in a scene that must have seemed like something you‚Äôd see on ‚ÄúReal Housewives of New Jersey.‚ÄĚ

She told the bartender that the card was her only means of getting her paycheck to be deposited at midnight.

Not buying it, the bartender broke the card in half and threw the pieces in the woman’s face.

Wow

A short time later, the woman called police and her bank. She learned her paycheck had been deposited in to her account after all.

Officers interviewed the woman and the bartender.

The bartender said he decided to charge the woman’s $9 drink to her card when he realized she was paying with a debit card and not a credit card.

According to police reports, he said he was scammed recently by another person and now ‚Äújust tears up people‚Äôs cards when they are declined. He said the debit cards are not real credit cards and they are just the same as a loaded card someone gets from the blood bank.‚ÄĚ

OK, what?

He doubted the woman‚Äôs story about being paid at midnight and told police he wasn‚Äôt about to let the woman scam him so he tore her card in half. He asked the officers if they had ever heard of anyone checking at midnight to see if their checks were deposited”

 

So what you think?

We know that this industry is harsh and it implies dealing with a ton of cheap drunks trying to scam you, but do you consider this bartender’s actions were justified?

Let us know your opinion

 

Original Source:

 

Dayton Daily News Online:

Angry bartender destroys customer’s debit card

http://www.daytondailynews.com/news/entertainment/angry-bartender-destroys-customers-debit-card-thro/nbrMk/

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15 Reasons NOT To Date a Bartender

flirtybartener

A few weeks ago we shared a very popular article listing the 10 reasons to date a bartender. Now, to be fair, we are reproducing a very good reply to this originally mentioned in the Huffington Post.

Here are the 15 reasons NOT TO DATE a Bartender. Check it out and let us know your opinion.

15 Reasons NOT to date a bartender

1: You will not see them. When you do they will look like they are a) hungover and b) exhausted. This is because they are a) hungover and b) exhausted.

2: Whenever you visit a bar together, no matter how stunning you look, their first glance will always be at the spirit selection. If the bar has a poor spirit selection, they will be depressed and listless for the rest of your evening.

3: Unless you are willing to learn something about aged rum and the subtle nuances of various bitters, they will resent you.

4: No matter how super-smart they actually are, all your friends will think they have less than three GCSE’s to their name and almost certainly in humanities subjects like drama and home economics.

5: Other women will hit on them and they will reciprocate under the guise that all bartenders need to be “professionally single.”

6: On a sunny day, when you wish to frolic in the park, they will be hidden in a sweaty pit of duvet moaning in pain at the sunshine creeping through the window like the vampires of old.

7: Face facts, your mother is not going to be pleased.

8: Every holiday you take together will have a hidden alcohol theme. You may visit Cuba (Havana Club), Guatemala (Ron Zacapa), and France (Hennessy Silver Jubilee 1977) but you will never visit Egypt, (makes nothing) Cambodia (less than nothing), and Puerto Rico (Bacardi).

9: You will have at least six conversations a day about how c**p the tips are. Then you will eat out and they will leave a c**p tip because their tips are c**p. (This may be deemed controversial in the USA where you get on average a dollar a drink; however in the UK, Australia and New Zealand you get on average a dollar a fortnight divided between eight of you with a discretionary percentage to the kitchen, so I’m sticking with it.)

10: In fashion, both on shift and off, they will lean toward wearing more black than Johnny Cash at the height of his career (1960-1963) and only marginally less than a Hasidic Rabbi.

11: Their natural musk will be the faintly perceptible smell of Jagermeister.

12: Years of inbuilt cynicism from dealing with the general public means they will believe in no faith, creed or deity but will fly into an uncontrolled state of rapture at the mention of the name Dale Degroff.

13: Their sexual performance will be limited by a bad back caused by years of picking up heavy objects with poor lifting technique. Plus who knows what effect years of living off pizza, KFC, the bar’s complimentary peanuts and dubiously coloured staff meals has had on their sperm count.

14: Your chances of getting on the property ladder are slim, as the pay is so bad it will take you approximately 1,253 years to get a down-payment together, and then only on a one-bedroom flat in Croydon, Loughton or Dagenham, which will never be cool or trendy.

15: They will judge all your friends harshly when they order a mojito.

 

Original Source:

The Huffington Post Online, “15 ¬†Reasons not To Date a Bartender”

http://www.huffingtonpost.com/dan-miles/15-reasons-not-to-date-a-bartender_b_4267527.html

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The quest to find the best bartender in the world is on TV

DAVID RIOS

The Diageo Reserve World Class Bartender of the Year has earned a reputation as the most prestigious bartending competition in the world with the finest bartenders from every nation displaying their top creations to earn the glory.

This year 43 finalists were followed by camera crews as they competed on board a luxury cruise liner sailing from Monaco to St Tropez, Ibiza to Barcelona, in July this year.

‚ÄúWorld Class showcases why fine drinking and cocktail culture sets trends from New York to Shanghai,‚ÄĚ said Dominic Redfearn, global media and content director for Diageo.

‚ÄúWe‚Äôre excited that the skill and craft of the world‚Äôs best bartenders is being showcased through these programmes.‚ÄĚ

The programme, produced by Shine North, is scheduled to air in 110 countries across the world on channels including Primetime, RTL 5, MTV, the Travel Channel, and the Food Network.

Alex Connock, managing director of Shine North, said: “The global appreciation of mixology coupled with the truly international line-up of talented, inventive bartenders makes for a compelling show with universal appeal.

‚ÄúAt Shine we are believers in the creative possibilities of working with brands ‚Äď and the World Class event is a superb example.‚ÄĚ

Throughout the competition, bartenders were tested on their spirits knowledge, food pairing abilities, speed, and signature serves.

This July, the Spanish bartender  David Rios, of Jigger Cocktail & Disco Bar  was crowned Diageo World Class Bartender of The Year.

 

Original Source: www.thespiritsbusiness.com

http://www.thespiritsbusiness.com/2013/11/worlds-best-bartender-tv-show-launches/

 

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Nothing as dangerous as a pissed-off bartender

Police in Philadelphia are reporting an enraged bartender who turned the table on two of her patrons after one of them threw a drink in her face overnight, stabbing one customer and slashing another person in the arm.

Apparently the fight began when a patron threw a drink onto the unidentified woman behind the bar, the upset bartender then allegedly grabbed a knife and stabbed the drink thrower in the hand, police said.

She then allegedly slashed one of the man’s friends in the arm before fleeing the scene while visibly upset, according to investigators.

Officers caught up to the woman about a block away and took her in for questioning.

Both victims were taken to the Hospital in stable condition.

You can bet this lady makes a great Bloody Mary!!

Original Source:

http://www.nbcphiladelphia.com/news/local/Bartender-Stabbing-West-Philly-231123491.htmll

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What is the best Canadian beer?

 

beersexygirl

Canada is a country with a long tradition for high quality beer. Despite not being among the top ten consumer countries in the world, Canadians are known to be fiercely loyal to their national brands.

What do you think are the elements a Canadian beer must possess to be considered among the best?  Taste, availability nationwide, connection to national and regional identity and a historical lineage are among the most important elements to take into consideration.

Here we share what the ultra popular men lifestyle website Askmen.com consider to be the top 10 beers in Canada.

LABBATT

 Labatt 50

The beer was first brewed to celebrate 50 years of partnership between John and Hugh Labatt. Nowadays, most people either buy it ironically or to ensure no one will steal it from the fridge at parties.

 

Molsondry

Molson Dry

Described as a smooth, clean beer that boasts no after taste, Molson Dry remains one of that venerable old company’s strongest brands.

 

kokanee-7

 

Kokanee

Produced from the pristine waters at the Purcell Mountains in B.C, Kokanee has been brewed since 1959 and it still remains BC’s most popular beer and has become one of the best Canadian beers on the west coast.

lafindumonde

La Fin Du Monde

This beauty is a triple-fermented golden ale that boasts an impressive 9% alcohol by volume. Beer experts recommend serving it with gourmet dishes and fine cheeses, as opposed to the nachos and pork rinds that are served with most mass-produced beers.

 

sleeman

 

Sleeman’s Honey Brown Lager ¬†

George Sleeman started making beer way back in the 1800s, and this is a delicious addition to his impressive stable of brews.

 

keiths

 

Alexander Keith’s India Pale Ale

This clean, full-bodied beer was originally brewed for British soldiers serving over in India. It grew in popularity among the chronically soused fighting men, and with so many of them stationed in Halifax, Nova Scotia, it made sense to begin brewing it there.

MOOSEHEAD

 

Moosehead

This cold, fresh lager -housed in its trademark green bottle- was actually first brewed in Canada way back in 1867 by a woman named Susannah Oland. She sailed over from England armed with a recipe for a tasty October Ale. The rest, as they say, is Canadian beer history.

 

molson export

 

Molson Export

To the average, unappreciative Canadian beer drinker, Molson Ex is just another generic ale from a mega-brewery. To the judges of the Monde Selection Beer Festival, however, it’s a gold medal-worthy brew.

canadianmolson                                                                                                                                          Molson Canadian

Despite its unfair reputation as a plebeian beer, Canadian isn’t just a good beer (2003 North American Beer Awards’ Gold Medal winner in the lager category), it has also been part of the canadian drinking heritage for generations.

 

bluelabatt

Labatt Blue

Originally marketed as Labatt Pilsner, but fans began calling it ‚ÄĚBlue‚ÄĚ for both the colour of its label and the company‚Äôs support of the Winnipeg Blue Bombers. Savvy marketing execs picked up on this and the name was officially changed. ¬†¬†No other beer has woven its way into the Canadian cultural mosaic more than Labatt Blue (or Bleue as our¬†French-speaking brothers say it). From callous-handed East Coast fishermen to tree-hugging hippies out west, Labatt Blue is almost universally enjoyed (or at least tolerated) by all us Canucks.

 

Now you know which are the best beers this noble land can offer, grab your wallet, hit your favourite bar and approve or dissaprove this list by yourself.

See you behind the bar!!!

 

 

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Last call before Halloween: A Zombie Tini that will bring you back from death

Keeping on top of the ever-changing market is a challenge for the best of bartenders. Many establishments have come up with a list of tantalizing cocktails, fashionably served up in a stylish martini glasses with beautiful fresh fruit garnishes. For the bartender who can serve up these creations with efficiency and style, the sky’s the limit.

After the summer cocktail frenzy is over, cocktail savvy party goers will find that everything old is new again. This implies a resurgence of classic cocktails, like the Manhattan that can be found everywhere, from your local Irish pubs to ultra swanky lounges.  This gives you unlimited options to experiment with some of the classics, add your personal touch and cement your place in history with your creations.

This being said, today we are gonna put together a basic cocktail to welcome the Halloween. This marks the beginning of a whole new season for cocktail makers, summer is gone and long cold months lay ahead. So, unless you are among the 1% of Canadians who can escape from this coming snowy panorama in a ocean view villa in Florida or Mexico we suggest you grab your bartender kit, stop by the liqueur store and provide yourself with the ingredients to prepare our renowed Zombie-tini and start the cold season on the right foot (after drinking this if you can start this season in your feet at all you are on the right path )

Try it, enjoy it and more importantly yet: share it with the world

See you behind the bar!

 

Zombie-tini

- 3/4 oz. Dark Rum

- 3/4 oz. Vanilla Rum

- 1/2 oz. Grand Marnier

- 2 oz.     Orange Juice

- 1 oz.     Pineapple Juice

- 1 oz.     Lime Juice

 

- Combine Dark Rum, Light Rum, Grand Marnier, Orange Juice, Pineapple Juice, Lime Juice with ice to your cocktail shaker.

- Shake vigorously for five seconds.

- Serve in a martini glass.

- Garnish with a skewered cherry and an orange slice

 

 

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Qui se cache derrière BartenderOne Montréal?

(An English version follows.)

Cette s√©rie d’article est destin√©e √† vous informer sur les membres de l’√©quipe de BartenderOne Montr√©al. Cette semaine, rencontrez un de vos instructeurs, Antoine Galdes, mieux connu sous le nom de Tony.

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Si on avait √† trouver un mot pour d√©crire Tony, intensit√© serait le bon. Qu’on parle de sport, d’√©tude ou de jeux vid√©o, il se lance sans retenue dans tout ce qu’il entreprend. C’est donc avec sa passion habituelle qu’il a p√©n√©tr√© le monde du bar pour la premi√®re fois en 2009. Il a depuis travaill√© comme barback, barman et g√©rant dans 5 bars √† cocktail et 2 compagnies de bartending √©v√©nementiel. Il a aussi particip√© √† plus d’une dizaine de comp√©titions de bartending √† travers le Canada, o√Ļ plus d’une fois il a su prendre place sur le podium.

Il en est aujourd’hui √† jongler entre la fin de ses √©tudes universitaires, la gestion de sa propre √©cole de bar et de son bar le B1. Ses talents pour le flair y sont peut-√™tre pour quelque chose!

—-

Who’s hiding behind Montreal’s BartenderOne? Get to know our team through this series of articles. This week, meet one of your instructors, Antoine Galdes, better known as Tony.

If we had to find one word to describe Antoine, intensity would be it. Whether we’re talking about sports, studies or video games, he jumps with both feet into everything he does without thinking twice. So in 2009, he entered the world of bars with his usual passion. He has worked since then as a barback, barman and manager in 5 different cocktail bars and 2 events bartending companies. He has also participated in numerous bartending competitions throughout Canada and climbed on the podium more than once.

He is now juggling between the end of his university degree, the management of his own bar school and his bar, the B1. Maybe his flair talents have something to do with it?!

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