

I know a couple former arena bartenders here in Houston, they've all said
pretty much the same things:
At the big events (nationally televised pro sports events & sell out
concerts), they make money. Anything less, they don't.
Arenas are typically VERY corporate and try to micromanage their people, to
the point of counting down drawers and comparing with the number of disposable
cups issued vs. number of cups remaining. Recipes are also tightly
controlled, you pour what they tell you to pour.
Inconsistent at best, but at big events, the money can be AWESOME.
Again, this is all third hand, but that's what I was told.
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