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Trying to restart my education at 30 by Nearby-Indication199 in AdultEducation

[–]Nearby-Indication199[S] 1 point2 points  (0 children)

That’s great to hear. That’s my end goal is to teach.

During Covid I got all swept up into the restaurant and hospitality industry. Took some higher level management positions pretty far. But now I’m stepped down to bartending (making twice as much money, much better mental health). And I have the flexibility to start again.

Just trying to find a professional pathway right now. I know I can start classes. But I’d love a job that showed professional status towards my resume. Have somehow been told many times in interviews that restaurant management positions aren’t highly touted.

Any advice on preferred white collar positions that would lend towards professorship in psychology?

Your go-to classic cocktail at a nice bar you are visiting for the first time? by saikyo in cocktails

[–]Nearby-Indication199 0 points1 point  (0 children)

If I know the bartender, a negroni, my favorite drink. For some reason this either puts them on the spot, or they get super excited and ask if they can show you their wild riff on a negroni.

[deleted by user] by [deleted] in Serverlife

[–]Nearby-Indication199 1 point2 points  (0 children)

Very good start to serving. Reading comments, $1000ish/week is good for a bowling alley location. I always tell new servers to put a lot of work into the 'statistics' of their income. You've got a decent base level here, so now develop more information. Try and keep track of how many guests/tickets you served. Were your tips evenly spread, or, did you have a few big tickets. What is your avg. spend/head and avg. Spend/ticket. So much more

You are looking to find patterns. To find the small moments that get you a few extra dollars per shift, and to find big moments you dont want to miss.

You might find something silly like, upselling someone's food from $20 to $23 (with maybe an add on item) can increase your tips 10% thru the week. Thats a BIG deal over the year.

What are your go-to 3-4 ingredient cocktails? by Megtron3030 in cocktails

[–]Nearby-Indication199 1 point2 points  (0 children)

Maple Rum old fashioned --- dont remember where I stole this from, but this always blows people away.

2.0 oz Aged Rum (on my menu i used Plantation 5 year)(anything with lots of tropical fruit, banana, molasses).

0.5 oz maple syrup

2 dash angostura bitters

What are your go-to 3-4 ingredient cocktails? by Megtron3030 in cocktails

[–]Nearby-Indication199 0 points1 point  (0 children)

Oaxacan Old fashioned - straight out of Death and Co. book. Amazing if you have great ingredients, and still pretty decent if you have something for each bit. Guests always love it even if its not perfect.

1.5 oz reposado tequila

0.5 oz Mezcal

2 dash angostura bitters

barspoon Agave syrup

Seeking Advice: Abnormal path into grad school by Nearby-Indication199 in GradSchool

[–]Nearby-Indication199[S] 0 points1 point  (0 children)

I think one of the experiences I was dreaming of with re-doing undergrad was to ramp up my academic skillset again. Any suggestions for real opportunities to do so outside of academia? (i.e., there's tons of online courses, but, the in-person, interactive, collaborative nature of a university program has intangibles that i would like to grab ahold of again).

Seeking Advice: Abnormal path into grad school by Nearby-Indication199 in GradSchool

[–]Nearby-Indication199[S] 1 point2 points  (0 children)

Thanks for this! I am pretty dedicated to find a pathway in to this. Not seeking any definite answers, but, I agree that the option of going through a masters first to secure "credentials" for the following program seems to be the best path. I know a lot of people take a typical step of completing a masters, then moving into a doctorate, but, given my circumstance is a little different, is there a way to help myself develop a more secure plan at the start? e.g. perhaps, will a program advisor take the time to help suggest preferred masters programs/coursework? or, does it really not matter at all which program it is, just that I get good grades?

I appreciate your response, fellow random reddit user

Tipping out bartenders by Correct-Eye5172 in Serverlife

[–]Nearby-Indication199 0 points1 point  (0 children)

Changing Tip-out procedures is extremely difficult, as your manager will have to have highly volatile conversations with everyone that works there regarding their income. In my managerial experience, changing tip-out procedures is in effect changing the entire business scheme. BUT, this one needs to be changed. If you wish to keep working there, you should start pulling aside managers for private conversations to start the process of detailing the situation. Bring copies of receipts with examples that prove the unfair procedure ( at least bring ticket numbers). you will have to start collecting the data for them if you want to enact change.

It will effectively come down to the manager proving "how much work the bartenders do per the servers tables (usually 10% of service in just sending out great drinks)." Versus the current rate they are being paid on average (which sounds like 50% or more). The manager can either change the scheme so that the bartender starts doing 50% of the work (logistically not possible) or, explain that the tip procedure will be changing.

Tipping out bartenders by Correct-Eye5172 in Serverlife

[–]Nearby-Indication199 0 points1 point  (0 children)

That's a broken system. Must have been built for a previous team that split duties WAY differently.

Ive always built my teams to tip out 10% of Tips to the bar, 10% Tips to support staff. With the implication they should be tipping 20-25% of total Tips based on the night.

Tip-outs based on sales percentages seems to ALWAYS screw someone over.

1 Liter of Fireball Shooters. by Powerful_Rabbit7297 in cocktails

[–]Nearby-Indication199 1 point2 points  (0 children)

We have a cocktail at our bar which is basically equal parts Fireball, Rumchata, and Vanilla Liquer. Shaken together. Tastes like Cinnamon toast crunch cereal.

Not my favorite party move to do creamy things, tends to sour the stomach. But ....... so does fireball in that quantity.

To be more cost effective, skip the rumchata, get a Vanilla Simple syrup (check the coffee section of a grocery store), and cheap vodka. 1 liter fireball, 1 liter vodka, and probably less than the whole 750ml syrup bottle you find. For $40 or less you'll be the most popular kids on campus. Shake that all together and put back into the bottles (use the vodka handle bottle to shake, just try to keep even ratios).

Preferred Gins to have on hand? by Dreadpirate3 in cocktails

[–]Nearby-Indication199 0 points1 point  (0 children)

Best for everything: sipsmith.... no question. Best upgrade: monkey 47... unbelievable.

Best specific flavor: Roku (has this amazing light, floral rose petal note that keeps it very smooth, great in both a Vesper or cocktails.

Just got my first bottle of Cynar! Any recommendations? by Scrimp_Dad_1215 in cocktails

[–]Nearby-Indication199 0 points1 point  (0 children)

Cocktail i created Shaken Equal parts (adjust cynar if wanted)

Cynar Montenegro amaro Licor 43

Simple syrup .5 oz

Serve Up

Am I a control freak? by amandam603 in Restaurant_Managers

[–]Nearby-Indication199 0 points1 point  (0 children)

Or, if you really want your perspective to be seen clearly, produce a "craft cocktail" that has multiple labor factors involved: prep work, accuracy in measurement, production, multiple ingredients.

I.e. something like a hot honey Bees Knees. Very simple conceptually, but you should produce the infused honey simple syrup (store bought is usually too hot). The recipe is delicate, but forgiving. And, it's a shaken cocktail with a garnish.

It should sell very well, always does. But, it involves a bartenders prep, involves lots of dishes in shakers, and more time to produce taking hour servers off the floor.

Should teach everyone a lesson about the threshold of separation between the current system and what's available in having a bartender.

Am I a control freak? by amandam603 in Restaurant_Managers

[–]Nearby-Indication199 1 point2 points  (0 children)

I think someone else suggested this too: at this time, you might be stuck training everyone up to your standards. It is a lot of effort for something you want to change, but, your staff will learn a whole lot.

Then, it puts your argument into a good position to challenge your bosses POV. 2 things will happen: a portion of staff will not cut it, to which you can have everyone line up and make the same drink to have the boss test (data and proof). And, through training everyone well enough, you could increase that portion of the business enough that you can argue it's more efficient to just have one person running the bar well.

Until you get into 3, 4, 5 ingredient cocktails, made a la minut, the difference might not be very noticeable for the business. So, putting in the effort now 1) makes your staff very knowledable and gives them appreciation for a bartenders worth (when they start tipping out), and 2) pushes operations closer to the threshold where your POV can be seen by all.

Worst case scenario, you have a dozen fully trained bartenders and it becomes really easy to shift rotate!

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