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Subject: Re: Newbie seeking knowledge
From: Dano_
Posted: Fri Nov 4. 2005, 07:10 UTC
Followup to: "Newbie seeking knowledge"  by Kegger  (Fri Nov 4. 2005, 05:11 UTC)
> 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.  
> 

When you first start any job, you will likely encounter some form of training, 
which will include portions for house pours.  For example, the house pour for 
cocktails may contain 1.0 or 1.5 oz., while martinis may contain 2.0 or 3.0 oz.
Whatever the portion is, you'll obviously need to adhere to it.  If they don't 
tell you, ask.


> 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)

I barbacked for a few shifts when I first made the move into nightclubs, and 
quickly decided it was bullshit and quit.  But that's partly because I was 
overqualified and had already been bartending previously, it's just that as a 
male it's a lot harder to get into a nightclub since you don't have a rack.

Barbacking can be good for general knowledge of how a bar works for people who 
are too young to actually bartend, or who don't attend bar school.  In my 
opinion, since you've already attended bar school, barbacking would be of 
little value to you (although there is a slight chance it could work as a 
networking opportunity - but you'd have to put a lot of time in).  You already 
have an idea of the equipment and setup of a bar.  Every workplace is setup 
and works slightly different, so you get oriented during your first couple 
shifts.

As a barback you are essentially a gopher.  You stock and you clean.  You do 
not serve guests, touch the liquor or cash register.  You stay out of the 
bartenders way while making sure they have everything they need to do their 
job, and you wash glasses and take out garbage.  There are exceptions to every 
rule, you may be able to assist the bartender when they're slammed if they 
really trust you and want to take you under their wing.  I would advise you to 
find a job that pays well until you turn 21 because barbacking doesn't.

I haven't done private parties independently, although I did go through a temp 
agency for nightclub work that would sometimes staff private parties and 
events on nights that the clubs weren't open for regular business.  You can 
always try looking for a reputable staffing agency (there should be no fee), 
or make a business card and spread the word yourself... which might be hard 
for you.

 
> 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."

There's a whole thread on this here:
[positron] Neat vs. Straight

This is essentially the conclusion or consenus of the discussion:
[Clint] Neat, Up, Straight Up, Rocks

Good luck.


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