Message 6494 of 22774 in Behind the Bar

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Do you have line bartenders at your bar? Prep bartenders? Who's your sous 
bartender? Restaurants need to have a relatively fixed menu because multiple 
people often have a hand in preparing the food. On the other hand, I know of a 
few restaurants where I can walk in, order something that's not on the menu, 
and get it because I know the guys in the kitchen. As a bartender, you're 
implicitly expected to have a knowledge of the base cocktails. You're a lone 
warrior -- both server and creator -- not just a cog in an assembly line.