Oregon Liquor Search (Opens in new window).Liquor Stores & Products (Opens in new window).Beer & Wine (Privilege) Tax (Opens in new window).Subscribe to OLCC Updates (Opens in new window).Job Opportunities (Opens in new window).Board of Commissioners (Opens in new window).About OLCC (Home) (Opens in new window).The only trays that didn’t get treated that way were cider and Guinness because they curdled the mild. At the end of the evening, when cleaning up after closing, we bar staff would carefully take the contents of almost all of the drip trays and pour them back into the mild barrel. It's very popular with older gentlemen in particular. In Britain, we have a very dark ale which we call mild. Any spills were collected in what was called a drip tray which was directly below the pump. Back in the day, pump drinks would be pulled using the traditional hand pump. "Here’s something disgusting that used to happen in all of the British pubs I worked for. Those who actually had to use that line would come back to me and say, 'I can’t believe that worked.'"- Rhonda Stephens "The point of that exercise was not to be deceitful to the customer, but to get the bartender to relax so they could focus on the task at hand and learn to do it the right way that much faster without anxiety. So I would tell them, 'You know what the drink looks like, right?' Followed by a head nod, I would continue, 'Put in the drink what you think goes in there or get pretty close until you learn all the recipes and if anyone notices, you simply tell them, 'this is my version.'' It will make the guest feel special that you took the time to do something just for them and who knows? You might create something pretty sweet in the process." 'What if I screw up? What if I make the drink wrong?' It’s kind of like test-taking anxiety when your mind goes blank. The concern was the same every single time. Every last one, without fail, unless they had a ton of prior experience, of course, would get stage fright the first night on the bar. "I have trained a lot of bartenders over the years. Tetra Images / Getty Images/Tetra images RF 9. Upon serving the drink to the customer, he would say 'I put an extra one in there on me,' the customer would believe because they can taste the neat spirit on the rim and would then hopefully give a bigger tip." Every now and then he will push the rim of an empty glass onto the sponge and then make a cocktail as ordered. His cunning trick is to have a couple of small sponges strategically placed behind the bar soaked in different spirits.
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The very busy bar he works at is mainly full of tourists, and the drinks are all metered so there is no room for. "I have a friend who tends bar in Orlando, Florida. on a Saturday night, our machine is broken."ĪBC 7. Same with the espresso machine: If it's 11 p.m.
On busy nights, the darndest thing would always happen to me: The blender would break! Sorry, no more frozen drinks. The house rum and coke cost far less, and the overwhelming number of people can’t tell the difference."įox 6. Mixing a top-shelf vodka/gin/bourbon/rum/whiskey with sodas, fruit juices, and creams (coconut or otherwise) masks many of the nuances of those liquors. "It isn’t really a secret, but top-end liquor with mixers is sort of a waste of money.
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And eventually, give them a free drink."ĬBC 5. Now, the bartender will help them first if it's crowded. They'll place an order and tip like $20 when the tip should only be like two bucks. They tend to be rich men that order more expensive drinks anyway. And you want this clientele in the establishment. It's not necessarily bad as most bars allow their bartenders to give out a certain amount of free drinks per night. "How a lot of bartenders make money is that they give out free drinks to heavy tippers.
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