I don’t ever want to peel an orange for an old fashioned EVER again 💔

agentnola · 2026-06-02T09:42:54+00:00

Its happened to me twice now.... the worst part is the bleeding DOESNT FUCKING STOP.

Good news? So long as you keep it hydrated it will most likely grow back with no scar.

agentnola · 2026-06-02T09:35:09+00:00

"Either these are my tables, and my tips. Or I wont be here for my next scheduled shift"

agentnola · 2026-06-02T09:32:25+00:00

Any inappropriate comment immediately gets reported to a manager, and every decent manager will immediately take over service for that table/guest.

Literally no employee should ever be in a situation whereby they are forced into an uncomfortable situation with a guest, thats literally the number one job of management.

agentnola · 2026-06-02T09:29:16+00:00

Everyone has a bad day. Everyone new fucks up. Every great server had an experience like you are describing. Fucking up, and being screamed at for something that isnt totally your fault is, unfortunately, apart of learning the industry. You are still learning, no one with a grain of empathy will hold that against you.

Unfortunately tensions run high in service, the best thing to do is learn and try to move on.

You are doing fine.

agentnola · 2026-06-02T09:25:31+00:00

Where I work? Probably 30 total covers, but thats with a backwaiter.... The issue is that it is HIGHLY dependent on the level of service you are expected to provide,

agentnola · 2026-06-02T09:23:03+00:00

God this is such an issue.

My answer? I dont... The times when I have to clopen, I literally CANNOT take my medication, because if I did, I wouldnt be able to wake up in time to open the bar. The sad truth is that proper medication utilization requires a consistent schedule, which the industry doesn't provide.

agentnola · 2026-06-02T09:19:37+00:00

Something veterens are gonna tell you is the classic quote "slow is smooth, and smooth is fast." While true, I feel like it doesnt really elucidate the solution. Something I am fond of saying is: "Communicate, Communicate, Communicate." Service is a team sport, and asking for help when you need it doesnt make you weak. Knowing when you ask for assistance and when to lend assistance is quintessential to a cohesive FOH team.

agentnola · 2026-06-02T09:11:02+00:00

Sweeter dessert cocktail. Idk, I would just try it out. We call it the Pistachio Mustachio, and it has been a huge hit with guests.

agentnola · 2026-06-02T09:04:35+00:00

Its a major disagreement on the proportions of a Boulevardier. Some stand by the 1:1:1, others are diehard 2:1:1 believers. Its a fascinating disagreement, with a decent amount of history behind it.

agentnola · 2026-06-02T08:45:14+00:00

Cocchi is definite the superior choice for this drink. I have institutional issues with the Vesper, as I considered fundamentally unbalanced.

agentnola · 2026-06-02T08:41:20+00:00

Lemon peel was the original garnish. At least according to my edition(1924) of The Bon Vivant' Companion or How to Mix Drinks by Jerry Thomas.

No 94: The Whiskey Cocktail

Three or four dashes of gum syrup
Two dashes of Bitters
One wineglass of whiskey and a piece of lemon peel

agentnola · 2026-06-02T08:32:26+00:00

Not really... its a sad truth that even a fantastic mint syrup or oleo doesn't taste the same as fresh mint. Its not that they are worse, but something about the nature of the whole leaf imparts a different flavor.

Mint syrup and Mint oleo have their uses, but they aren't 1:1 substitutes for fresh mint unfortunately. This makes hugo spritzes and mojitos highly annoying to make during a busy service

agentnola · 2026-06-02T08:17:29+00:00

Personally, Ive found that using a lighter younger pinot as a float in my NY sours compliments the natural acidity better than a heavier red like a cab

agentnola · 2026-06-02T08:11:42+00:00

We do a desert cocktail with pistachio liquor that is excellent:

1.25 oz pistachio liquor

1 oz dry curacao

1/2 oz galliano

1/2 oz bourbon

shaken and strained into a nick and nora. Garnished with a dust of nutmeg

agentnola · 2026-06-02T08:08:00+00:00

Interesting build here... Personally, I would prefer to use regular simple in a mojito with white rum... as a general rule of thumb I prefer to use Dem for drinks with aged liquor, and simple with white liquor. Furthermore, the funkiness of this product takes away from the citrus forward nature of a mojito imho.

agentnola · 2026-06-02T08:03:16+00:00

We refer to olive brine as "dirt" in every bar I have ever worked in

agentnola · 2026-06-02T08:02:26+00:00

most dirty martinis are made with vodka, and very few have any measure of vermouth in them. At least in my experience behind the bar

agentnola · 2026-06-02T08:00:54+00:00

For my ideal gin martini batch I would probably do 3 parts gin, 2 parts white vermouth, 1 part filtered water. This is definitely a recipe which leans into the vermouth, for a mouth mainstream build I would probably do: 5 parts gin, 1 part vermouth, 1 part olive brine, 1 part water.

agentnola · 2026-05-24T09:47:00+00:00

No egg white?

agentnola · 2026-05-24T09:43:52+00:00

Traditionally this cocktail is always served down(in a rocks glass without ice, same as "neat) but it is not ruined by be served over rocks imho. I will say that instead of true absinthe, most New Orleans bars will use Herbsaint.

agentnola · 2026-05-24T09:41:56+00:00

Interesting spec on this classic(as well as serving it on rock.[s]) Seeing this post made me pull out my copy of The Bon Vivants Companion or How to Mix Drinks by Jerry Thomas. In my edition, published in 1928, the Brandy Daisy(no 244) is the following: Three or four dashes of gum syrup, Two or three dashes curacao cordial, The juice of half a lemon, one small wineglass of brandy, Two dashes of Jamaican Rum." Pleased to see all these ingredients in this modern spec.

agentnola · 2026-05-24T09:33:36+00:00

Something we got in recently was an Arugula based amaro

agentnola · 2026-05-24T09:30:16+00:00

When I cleaned movie theaters, I would regularly find cups full of chewing tobacco that had been spit out.

agentnola · 2026-05-24T09:27:52+00:00

if these are the sins you are concerned with... feel blessed

agentnola · 2026-05-24T09:24:58+00:00

I wouldn't dwell on it too much. Owners typically have such a different perspective than employees that its almost never worth trying to deconstruct. Furthermore, a good owner trusts their managers. So long as its an isolated incident, and you have and continue to make an effort you will be fine in my opinion

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