CASPERWAIT$
Drama Moobs Your Mom
- Since
- Aug 3, 2010
- Messages
- 14,655
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Reno,
I LOVE using fresh ingredients and taking the term Mixology to heart.
The thing is, when I get slammed, Its extremely time consuming to muddle and zest and rim.
The coolest place I worked at was a martini bar on 37th street 15 years ago. It wasn't crazy busy and I had the chance to put real effort in my cocktails. The high tips made up for the volume.
I agree, a lot of bartenders get burned out and don't give a rats ass how they make your drink.
To avoid burn out, moving from one place to another every 2 years keeps things fresh.
I LOVE using fresh ingredients and taking the term Mixology to heart.
The thing is, when I get slammed, Its extremely time consuming to muddle and zest and rim.
The coolest place I worked at was a martini bar on 37th street 15 years ago. It wasn't crazy busy and I had the chance to put real effort in my cocktails. The high tips made up for the volume.
I agree, a lot of bartenders get burned out and don't give a rats ass how they make your drink.
To avoid burn out, moving from one place to another every 2 years keeps things fresh.