So the place I'm at is a pool. Bartenders get 20% more from it so no actually tip out by servers.

The issue is....the pool is split by THE WHOLE DAY..NOT BY SHIFT

Say lunch does 100 in tips and dinner 300 in tips. They split a 400 pool (split by hours of course )

To me that's bananas. The dinner shift pretty much covers the lunch shift for it obviously being slower. Sure, theres the one day a month a 20 top comes in for lunch and lunch makes more.

Has anyone seen a pool like this?

So I'm at a bar/restaurant and I'm serving and bartending. I make about 33/hr total (obviously bar is a little higher per hour)

To me that wage is trash and I can do better.

Was hired at D&B on the spot.

Will I make more there ?

I (f) went to a bar/club with my friend (f) and my boyfriend. My friend and I went to get a round of drinks, normal tab. The next time I went with just my boyfriend, and on the receipt I saw she added a $2 fee titled “the man”. This bar has no cover fee or anything, so just wondering if any bartenders have an idea what that means??

I didn’t ask in the moment bc it was just an overwhelming environment and I just wanted to get back to where we were hanging out.

Hey everyone, I just got back into the service industry this year and decided I wanted to try bartending, after about 4-5 months as a barback I got my opportunity to start bartending! As I start this journey I just wanted to know what you guys would recommend doing to learn bartending from scratch and what you wish you learned earlier in your career. Thanks in advance and I’m excited to start my bartending journey!

New job? New bar? 2nd training shift? Dentist before? Great idea… me 2 hours later calling my brand new manager slurring my words when the left side of my face is drooping and I’m drooling
“Uhhh. So. I won’t be able to come in today”
🤣🤣🤣 off to a fantastic start

I was working an event(concert/festival) and had a lady come up and order some beer & waters. We’re supposed to open the beers/take the lids from water etc. She asked me not to because she was sitting in ADA & it was supposed to be a reasonable accommodation.

Has anyone heard of that? Is it true?

There is a regular at my bar who comes in to eat and drink. I have often told him amusing things which he enjoys. He is in his mid 40s.

Last night he is eating and drinking and beckons me over. His mouth is completely full and I cannot understand him. He tries again, still full. He points to his mouth and rolls his eyes. I iterpreted that as "give me a minute," so I step away.

Later he beckons me over and says, "I kmow I was talking with my mouth full, but I expected you to stay until I was done speaking?" Did he expect an apology? I said, "would you like anything else?"

He says we wants the check, and sits there for 20 minutes where I can clearly see he left no tip.

Most people learn very early that it is rude to speak with their mouths full. Apparently he feels it is rude not to listen to people with their mouths full.

I think if he comes back, I must address this.

Whats is best twist for negroni by your opinion?

Hello everyone I just wanted to know if my $3 cash tip generous or fair since I paid $4.69 for 2 mango mocktails which I timed at taking her 4minutes to make both. I asked Google AI and Google search and both agree $3 was "fair". In the future if I'm going to order multiple mango mocktails think 4+ not going to order 8+ but maybe mocktails how much cash money tip should I leave?

I've seen it so many times that if a non regular comes in and gives any sh#t to a well liked female bartender that male regulars at a bar will quickly step in and intervene even before the bouncers are able to get involved. Do female regulars have a similar defense mechanism to protect well liked bartenders?

I've been working as a Commis de Bar for almost a year. I genuinely like my workplace and wanted to build my career there, but I don't want to remain in the same position forever.

During this time, I've taken on a lot of responsibility at the bar and often handled important tasks myself. Even while the previous Barman was still there, I was responsible for many aspects of the bar's daily operations. He has now been dismissed, and instead of giving me an opportunity to move up, they hired a new Barman from outside.

When I spoke with both my manager and assistant manager, they told me I'm not ready yet because I don't know all the cocktails and still need to learn.

What frustrates me is that during almost a year here, no one gave me a clear development plan or told me exactly what I needed to learn to become a Barman. When the position became available, they brought in someone else instead.

I told them I want to resign, and that my decision is final. Am I making the right decision, or am I reacting emotionally?

Posted with permission from the r/bartender moderators.
Hi everyone! A little while ago I shared the first version of Bar Manager here. At the time, the tool was mainly designed for Spanish-speaking bartenders, and I received some useful feedback from the community.
Since then, I’ve been working on a much more accessible version, and Bar Manager v1.1 is now available.
What’s new:
• Full English + Spanish interface
• Multiple currencies: USD, EUR, CLP and MXN
• Support for milliliters and US fluid ounces
• Recipe and ingredient management
• Inventory control
• Cocktail costing and suggested pricing
• Profitability calculations
• Several usability and interface improvements
The idea is still the same: a simple tool for bartenders, small bars and events to keep recipes, inventory and costs organized without needing a large POS or management system.
It’s free to download / pay-what-you-want on itch.io:

https://assetalchemist.itch.io/bar-manager-es

I’m still actively developing it, so feedback from people who actually work behind the bar is especially useful to me. If you try it, I’d love to know what you think is missing or what you would change.

🇪🇸** ESPAÑOL
**Publicación realizada con permiso de los moderadores de r/bartender.
¡Hola! Hace un tiempo compartí aquí la primera versión de Bar Manager. En ese momento la herramienta estaba pensada principalmente para bartenders de habla hispana.
Desde entonces he seguido desarrollándola y ya está disponible Bar Manager v1.1.
Novedades:
• Interfaz completa en español e inglés
• Múltiples monedas: USD, EUR, CLP y MXN
• Compatibilidad con mililitros y onzas líquidas estadounidenses
• Gestión de recetas e ingredientes
• Control de inventario
• Costeo y precio sugerido de cócteles
• Cálculos de rentabilidad
• Varias mejoras de interfaz y funcionamiento
La idea sigue siendo mantenerlo como una herramienta sencilla para bartenders, bares pequeños y eventos que necesiten organizar recetas, inventario y costos sin depender de un sistema de gestión mucho más grande.
Se puede descargar gratis / pay-what-you-want en itch.io:

https://assetalchemist.itch.io/bar-manager-es

Todavía lo estoy desarrollando, así que cualquier comentario de personas que trabajen realmente detrás de una barra me sirve muchísimo. Si lo prueban, me encantaría saber qué función sienten que todavía falta.
Yo pondría primero inglés, tal como arriba, porque r/bartender es principalmente angloparlante, y después la versión española para cumplir exactamente con lo que solicitaron los moderadores.
Y para la imagen principal usaría el cover EN/ES de Bar Manager v1.1, no una captura cualquiera. Después, si Reddit te deja agregar más imágenes, pondría 2–3 screenshots del programa en inglés mostrando inventario, recetas/costos y configuraciones.

Especially when I’m busy, this interaction absolutely kills me every time. Let’s talk about making me question my sanity, marbles, and life choices all within 300 seconds.
There are 20 people behind you. Tickets are printing. I’m clearly getting my ass handed to me.

“I’ll take a martini.”
Me: “Great! Vodka or gin?”
“Ummmm… gin!”
“Sure, do you have a preference?”
“Well, what do you have?”
*I proceed to list approximately 20 fucking gins.*
“Do you have *incredibly rare gin I have never in my life heard of that one bar in probably Ireland alone sells\** ?”
“No, unfortunately we don’t.”
“Okay, hmmmmm…”
“_____ is probably the closest thing we have to that style of gin. Similar botanicals, a little more _____, but if you like _____ you’ll probably—”
“Ahhhh. Do you have Hendrick’s?”
🙂 YUPPEROONIES we certainly do! As I JUST SAID. phenomenal. Just fucking peachy. So glad I explained that and took your preference into consideration like the classy professional I am.
“Great. Would you like vermouth in that?”
*Suddenly delivers an incredibly specific vermouth preference with the confidence and precision of someone defending their doctoral thesis.*
“Perfect. And garnish? Twist? Olives?”
“Oh, tell me you have blue cheese stuffed.”
“Nope. We are a rooftop summer hotel bar, but our downstairs bar does! You’re welcome to order a drink there and bring it up. ”
“Hmmmmmmmmmm…”
MY BROTHER IN CHRIST.
YOU KNEW YOU WANTED A HENDRICK’S MARTINI.
YOU HAVE HAD THIS MARTINI BEFORE. YOU KNOW YOU HATE VERMOUTH. YOU WANT A LEMON TWIST. You quite literally want 3 ounces of COLD GIN in a glass. WHY OH WHY DID
WE JUST GO ON A 12-MINUTE EDUCATIONAL JOURNEY THROUGH MY ENTIRE GIN COLLECTION WHILE THERE ARE 20 PEOPLE WAITING BEHIND YOU???
Just walk up and say:
“Hendrick’s martini, no vermouth, twist.”
I will love you. I will remember you. I may even protect you during an emergency evacuation.
Instead, you have taken 45 minutes off my life expectancy so that we could arrive at the drink YOU ALREADY KNEW YOU WANTED. 🤣

Hello! I’m currently a restaurant manager at a country club, and I just landed a job in the field I actually want to be in. However, it’s part-time, so I’m picking up bartending at a high-volume sports bar in my city to fill the gap and make good money.

I make martinis, Manhattans, and old fashioneds all day, every day. I know the high-volume stuff is mostly liquor + mixer, but I’m not super familiar with the specific shots and “bomb” drinks, and I want to walk in prepared instead of learning on the fly during a rush. Another important thing, this bar is very popular amongst college students.

If anyone has a Quizlet, cheat sheet, or study method that helped you learn I’d love to check it out. Also happy to hear any popular shots/drinks I should know, or just general advice for making this switch. Thanks!