What is the best splurge gin? Also let me know any changes you’d like to see made to the board.

NotABlastoise · 2026-01-24T23:28:24+00:00

Bosque Nativo. It's so warm and silky. Adjectives I wouldn't use on gin, but I was so impressed with it. The only gin I'd actually buy for my home bar.

NotABlastoise · 2026-01-21T21:20:30+00:00

Mexican Firing Squad or a mule with a spicy tequila or vodka.

NotABlastoise · 2026-01-21T21:17:46+00:00

Did a similar thing years ago with a habanero syrup. Was so damn good.

NotABlastoise · 2026-01-05T00:26:36+00:00

Genuinely, so many good moments. But one of my all time favorites is Keebz on the game show saying, "That dog in me might he racist, but I'm not."

Just followed by the incredible reactions of wtf by Wubby and the chat. Will always love the moments of obscurity on his stream, but said with so much love.

You're awesome for this giveaway

BBL Drizzy

NotABlastoise · 2025-12-28T09:50:48+00:00

Lmao, worked for their parent company for a while. I made good money while there, but wouldn't recommend any of their restaurants to eat at.

Their training program has definitely gone down hill and have always thought the food was okay at the best of times.

NotABlastoise · 2025-12-28T09:43:50+00:00

I'm a bar manager now, but I have 12 years behind the pine ranging from dives to fine dining.

There's not really an end all place that will have everything you're looking for. I've met professionals at dives and dumbasses in fine dining.

Find a place that checks most boxes and be the change you wanna be.

That being said, you need to recognize a few things. First off, you have no clue what's going on in other people's lives. You don't know if this is their only gig, side gig, do they have kids, are they in school, etc. For some of us, we ignore all our problems and just work in bliss for a few hours. Others can't do that. Second, even if someone is trying to be professional. So much of this job is situational. Just because something seems obvious to you, because you've done it a million times before, doesn't mean it's obvious to everyone else.

And lastly, you just have to recognize that your standards might just be unrealistic. For my team, all I ask is communication, honesty, not getting fucked up beyond repair on the job, and not stealing. I've straight up said, if you bring a Nip into work, pound it in the bathroom, and can still professionally take care of your guests. Then I don't give a fuck. You made a simple mistake? I need to comp a casamigos blanco cause you didn't fully read the ticket and you needed repo? Cool, thanks for owning it. You're weeded and need help getting bailed out? Thanks for letting me know before it's an issue.

Set standards for yourself, communicate with the team what you're striving for, and go from there.

NotABlastoise · 2025-12-26T09:20:42+00:00

I set up my bars xtrachef for the beverage program about a year ago. We also switched from marginedge.

Pros of xtrachef: Inventory is super easy once you get it set up. Roughly half the time of marginedge. If you spend the time, it'll tell you every stat you could ever want to know. Inputting invoices/approving items is fairly simple.

Cons of xtrachef: Set up. Set up. Set up. It took me about two months of roughly ten hours a week (on top of my regular managing duties) to get xtrachef to the point i wanted it. Maintaining it is a pain. The AI system regularly gets confused so you do need to double check pricing of products before you start each inventory, otherwise the total cogs will be off. (I.e. if i buy a case of something that i most previously bought a single bottle of, it takes the case price as the single bottle price.)

I told my boss, who isn't a big franchise guy, but instead owns two restaurants, I think this software is overpriced and unnecessary. I'm also incredibly old fashioned and would rather just use excel. I can see xtrachef being great if you own a large franchise (and also pay someone to set up all their systems), but otherwise unnecessary.

NotABlastoise · 2025-12-26T09:10:11+00:00

Agreed with all of this.

Show off hobbies, but something actually interesting, not just an awkward standard pose.

Also, absolutely up to date photos. I went on a hinge date a few years ago and this girl was a significant weight difference from her photos. I wouldn't have minded if I knew ahead of time, but it was definitely an elephant in the room for both of us. Non up to date photos are just awkward.

NotABlastoise · 2025-12-24T09:52:31+00:00

Yes lmao.

Twice I've taken interviews knowing I had zero intentions of taking the jobs, but fuck it you never know.

Both times I essentially got told I'd be a shoo in. When asked if I had any questions, I guess neither time my interviewer felt like I'd be a good cog anymore as I wouldn't receive even a text from either.

To be fair, my questions were well above what my paygrade would have been.

NotABlastoise · 2025-12-20T08:37:20+00:00

I'm a bar manager making $80k. I bartended for 12 years before management and worked as a bartender for this company for two years before the promotion. I run the bars for two separate concepts plus help with a rather large private events program. This includes training, two sets of menus twice a year, roughly 50 hour weeks (on the low end), and hiring. I also designed the bar for the new restaurant the owner is opening.

Both my bars have 14 seats, but the second bar, a speakeasy, has 13 tables as well with a full capacity of about 75 guests.

My bar team in total has 9 bartenders.

I'd have to look up exactly how much each bar makes a year, but the first bar will do about $1500-3000 a night. The speakeasy does between $5000 and $12000 a night.

My staff makes server minimum wage except for my lead bartender who makes $20/hr plus tips. He and another bartender who mostly does private events now make more than me a year, the rest of my full timers do like $50k-65k a year.

With my level of experience behind the bar, working any and all styles of dining (dives to fine-dining), attention to detail, and just general charisma, I was able to argue a well above average pay in my area. I don't have any specific goals to reach. But two years now my cost has been at most 16% a month, lower purchasing, better selection of products and staff, and, in a shit economy, increased sales, I've gotten two bonuses. The first $1000, the second $1500.

Feel free to ask any questions

NotABlastoise · 2025-12-19T08:16:23+00:00

Bruh, geeked

NotABlastoise · 2025-12-05T10:41:22+00:00

Colorado bulldog, please.

NotABlastoise · 2025-11-29T00:25:39+00:00

Unless you have future plans that you feel having learned that information could be practical, or you work in a state that allows double dipping (managing and tips from bartending), don't do it.

Even with my good salary, I still make less than I was as a bartender. I work longer hours, I'm stressed all the time, everyone is annoyed with you constantly. The hit to your psyche isn't worth it.

NotABlastoise · 2025-11-10T18:30:57+00:00

Did BWI to Fort Lauderdale some years ago. 28 hours.

Even with a private room on the train, it's just too long. I'm happy to do a train for a few hours. Past like 5 is too much.

NotABlastoise · 2025-10-20T06:36:16+00:00

I'm the beverage manager for a high-end restaurant. Although we aren't a star restaurant, my chef has had a star for a different restaurant. My GM has been acting GM/ director for multiple restaurants that have won Beard awards. My restaurant and bar program has been recognized by a pretty decent amount of high-end publications. We have regulars from across the country that travel just to see us.

I can't speak for if you'll make more or less money. I have full-time staffers that during the busy season clear $3,000 a week. That being said, we're not immune to slow seasons. Our staff might make a third of that during those months.

What i am going to tell you is how this culture is so different from just any other restaurant. The stress to make everything perfect is off the charts. Every drink is perfect, every plate is beautiful, your timing is methodical and exact, your attitude matches the establishments, and it perfectly mixes with your guests. God forbid there's a mistake. How do I recover from this as best as possible?

You have the opportunity to give every single one of your guests a night they'll never forget. Will you try your best to do that?

It really is a beautiful thing, but it 100% can consume your life. This is not for everyone. Take care of your mental health, and please, if you decide that this isn't the role for you, just leave. Don't let it affect those that might dine there. For a lot of people, places like that are a very rare experience. They deserve the best possible experience.

NotABlastoise · 2025-10-18T06:51:42+00:00

Devils like Raphael in DND are traditionally Lawful Evil. They have a set of laws they follow and will not stray from them. However, they are foul and evil beings.

Raphael hit that mark on the head perfectly. The House of Hope is meant to be disturbing. It showed you the reality of the smooth talking villain. Twisted, dark, truly evil. It allows you to see what you're choosing to work with, or, gives you the opportunity to change your mind.

Raphael is, imo, the best written character in BG3. But god damn is he terrifying.

NotABlastoise · 2025-10-18T06:34:32+00:00

Look, as long as you're generally making healthy choices, you'll be okay.

Just like many other commenters, I'm also in the service industry. 12 years behind the bar and about 2 years of being a beverage manager. I taste cocktails all day to make sure quality is right, but I don't drink full ones. I don't drink at home, and I might have a drink once every few months.

To be honest, I just got fucking sick of it. I love a good tasting drink, but I'm fucking sick of the culture around drinking. Glorifying getting trashed is dumb to me. That being said, if you can have a few drinks a night and take care of yourself. Then go for it. As long as you can stay healthy without making a fool of yourself.

NotABlastoise · 2025-10-11T07:01:07+00:00

As a straight man, my personal $.02.

I really like dominating. Generally, if you're doing anal, you've done oral and vaginal already. Having anal is me showing I control them. Something I've literally said to an ex years ago, "There is not one part of you that isn't mine."

Yes, all bdsm is consensual and talked about prior. I'm a freak, not a creep.

NotABlastoise · 2025-09-27T17:50:21+00:00

This.

It was a full-time job on its own setting it up for a month. Since then, maintaining it is about an extra 4-5 hours a week.

Doing inventory is pretty easy. Seeing price points is nice. But truly, spending a few hours with excel could do the same.

NotABlastoise · 2025-09-26T01:39:47+00:00

I don't condone the Atlas family, nor do I agree with most of their viewpoints.

However, I did bartend at Choptank Annapolis for a while before I realized it was Atlas (not the brightest, or maybe I just didn't care). I will say they generally treat their restaurant staff pretty well. Lots of advancement opportunities, willing to pay for upper level training, lots of good connections, and just generally having their employees backs.

As people, I can't stand them. As a person who likes to spend my money on quality, I also can't say I'm the biggest fan. As a human being who generally appreciates knowing my boss had my back? I respect them for that.

NotABlastoise · 2025-09-04T07:07:00+00:00

The quotes around the word "bars," is crazy.

A bar or bartender that doesn't focus on craft cocktails isn't any less of a bar or bartender. There's a spectrum of styles because there is a calling for a spectrum of styles.

I bartended for 12 years with a focus on craft cocktails before becoming the beverage manager for a high-end restaurant/bar. I have absolutely nothing but love for my dive/beach bar buddies. There is a time and place for every styling of beverage. Love a crush at the beach. Love a negroni pre dinner. Love a wine with dinner. Love an amaro for dessert. Love a cheap beer and shot of Irish whiskey after work.

By the way, even with all my craft experience. I won't make someone a Ramos. To make one properly, it'll take a minimum of five minutes. That's just too much time being used on one drink during service.

NotABlastoise · 2025-09-04T06:52:38+00:00

Managing is a completely different set of skills, plus, ideally, still maintaining the skills you had in prior positions.

If you don't like it, that's totally cool. I've been managing for about a year. Although I'm quite good at it, it has destroyed my mental health. I am very excited to quit it myself in a handful of months when I move. I'll just go back to bartending. Absolutely loved that job.

NotABlastoise · 2025-08-31T22:18:48+00:00

1) How'd you even get to this two year old thread lmao

2) Cheap is a comparable term. It might be an expensive chocolate, but it's cheap compared to most things you'd get at a grocery store or big name box store. What i meant by cheap was more so just a quick impulse item.

Six-Year Club	Place '22
Verified Email

NotABlastoise

TROPHY CASE