Message 8484 of 22774 in Behind the Bar

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> I'm not saying that someone who follows the recipes can't be a 
> perfectly good worker, but I find it frustrating when staff have 
> never even tasted what they are supposed to be making, let alone 
> recommending.
> 
I totally agree, if someone brings a drink back saying it's bad and you don't 
know how it tastes when its made well how do you dicern if it is bad or if 
they're trying it on? how do you identify what made it bad?