Hello everyone... I've enjoyed reading your messages in these forums and have
already learned some new tricks... I just finished bartending school a couple
weeks ago and have a few questions for you all-knowing bartenders. I've
noticed that many of the recipes that were given in our book are not
consistent with the majority of recipes in the most popular bartending books
I've looked through. The main inconsistencies that I've seen have to do not
with the actual ingredients but the amount of each that is put in the drink.
The question that I have is are you given lee-way in this department when you
start a job and how much does the manager(someone else?) tell you in the
department of how much to give the customers. Another important point is that
I don't turn 21 until February so I am mainly looking to do private parties
and looking for bar-backing positions in the mean time. If anyone here has
gone through the bar-backing process could you let me know what is expected of
you and what you are/aren't allowed to do/make in a general sense (I know that
every place is different). Also, for anyone that's done private parties did
you go through a catering service or did it just come out of the
grapevine.(Any advice would be greatly appreciated)
Last question... it's really bugging me... and instead of just looking it up
i'll post it up here and see if someone responds...
Is "straight up" and "neat" the same thing or does straight up mean they want
it "up."