> "I think it was the attitude that got to me - the "I can BS my way
> through it"
> bit that got me."
>
> Maybe I shouldn't have used that word. When I mean that, I meant that
> I was a great people person...even if I don't know how to make all
> of the drinks (come on now, who REALLY does? with the hundreds and
> hundreds that are out there?)...so I can easily ask them what's in
> it, rocks, strained, etc.
>
> P
You'd be surprised at how many recipes most good bartenders know. And to be
fair, it's more like "thousands and thousands" of recipes out there. I've
been working for less than a year in this industry, and my cocktail knowledge,
which undoubtedly pales in comparison with many here, is already at the
"couple hundred" mark, and I learn new drinks (well, new shots mainly) with
some frequency.