Bar Management Bartending Craft Cocktails 
VinePair
AUGUST 27, 2024
For a brief spell in the late ‘90s I was a lunch bartender at a neighborhood seafood restaurant in New York City. I’d been brought on as a waiter, but the seasoned bar staff, mostly primadonnas who conscientiously objected to daytime bartending, refused to work lunch. Ten or 15 years ago, dive bars were beer-and-a-shot spots.
Bartender.com
AUGUST 15, 2024
His enthusiasm for the business drove him to quickly climb the ranks, and within three years, he transitioned from food runner to Assistant Food and Beverage Manager. After five successful years at the Boston College Club, Luis ventured to Upstate New York, where he joined Wegmans, a renowned grocery store chain, as a bar manager.
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Australian Bartender
MAY 13, 2024
Bar Besuto, 3 Underwood St, Sydney Originating from Vietnam, Macy came to Australia six years ago, where she worked as both a bartender and in hotel management. At Bar Besuto, Macy has quickly made a name for herself as bartender to watch. ” Are you a classics or an experimental kind of bartender?
VinePair
JULY 9, 2024
That’s why we asked 14 bartenders to share their own go-to tequilas, both behind the stick and on their home bar carts. When I tend bar, I gravitate toward this tequila for many reasons. Sarah Kornegay, bar supervisor, The Katharine Brasserie & Bar , Winston-Salem, NC. Here’s what they said. Tequila Ocho Plata.
VinePair
JULY 25, 2024
After placing a footed glass filled with frothy, pink liquid atop a thick marble bar, the bartender gently pours something glittery and purple over my drink from a tiny pitcher. To become a bartender at Fridays back then, employees had to commit over 400 cocktail recipes to memory and pass a comprehensive written exam.
Bartender.com
JULY 16, 2024
Featured Bar COASTING COCKTAILS Key West, FL Coasting Cocktails is a boutique cocktail catering service based in beautiful Key West, Florida. found a way to combine their love for craft cocktails, passion for creativity, and a desire to create premier guest experiences, all in an unforgettable mobile platform.
VinePair
AUGUST 30, 2024
It is usually served beside the cocktail glass, typically set in a small bowl of crushed ice to keep it cold. The sidecar of the modern craft cocktail era came about in answer to a common customer grievance. The customer is invited to refresh their cocktail as they see fit. At the top will be a strainer.
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