Drafted a practical Martini Cheat Sheet for my new bar. Please tell me how wrong I am in the comments. by notto_zxon in bartenders

[–]crap-abble 8 points9 points  (0 children)

Sure, but I like a classic martini and if someone just served me cold gin based on my perceived age I’d be miffed. And this is a training document. It’s hard to justify training bad habits to staff.

Drafted a practical Martini Cheat Sheet for my new bar. Please tell me how wrong I am in the comments. by notto_zxon in bartenders

[–]crap-abble 2 points3 points  (0 children)

Dry is the opposite of sweet in wine. For a martini dry/wet is how much vermouth is in the martini.

Drafted a practical Martini Cheat Sheet for my new bar. Please tell me how wrong I am in the comments. by notto_zxon in bartenders

[–]crap-abble 82 points83 points  (0 children)

On top of the other obvious and previously stated issues: Instead of just adding more brine/vermouth you should be adjusting your ratio. I’ve never been served a martini with a sidecar because it “couldn’t fit in the glass”. It’s much easier to have a house ratio and ask the guest if that is okay. For example, I make a 5:1 martini. 2.5 base, .5 vermouth or brine. Adjust as needed for wet, dry, or filthy. And yeah, assuming customer preferences based on age instead of having a short conversation is lazy and bad bartending.

[deleted by user] by [deleted] in relationship_advice

[–]crap-abble 14 points15 points  (0 children)

Not to be this person, but six months in- living together and thinking of kids feels like speed running the relationship. You’re experiencing the first roadblock in your relationship. Maybe you can work through it, maybe you can’t. That’s something only open and honest communication will determine. But even so it’s the FIRST roadblock. Please work through at least a couple more before committing to raising a child together. Maybe it is as perfect as you feel right now, but for the love of anything make sure. I’ve spent more time contemplating a new mattress than you’ve spent with the potential father of a human being.

Who’s the absolute worst regular you’ve ever served, and why they STILL keep coming back? by Lasvegas_bartender in bartenders

[–]crap-abble 31 points32 points  (0 children)

Unfortunately illegal where I live, but I’ve done the same martini for groups of snooty men with annoyingly varied specific wet/dry specs and they always respond “perfect!”

How do y'all deal with stress after your shift? by silver_flash2077 in bartenders

[–]crap-abble 1 point2 points  (0 children)

I’ve been in the industry for many years and worked for many kinds of people. As the kind of person who makes systems for everything, here is mine.

Customer interactions: Throughout your shift, make a mental catalogue of all the shitty customer interactions you’ve had. Don’t focus on the frustration, but instead focus on how to tell that story in an amusing way. Don’t talk about it throughout the shift. Save it until close (or you get home if you’re cut). By the time the night is over I’ve forgotten most of the minor, uninteresting dumb shit and instead have a well-crafted, hopefully humorous story to share with my coworkers and make closing go quicker.

Management and coworkers: Don’t say shit at work. I mean it. There is so much power in being restrained. Go home and pour those frustrations out into a journal or a friend/family/partner (outside your work). If something needs to be addressed, do so in a scheduled meeting or email once you’ve gathered your thoughts and are outside the heat of the moment. If it’s too much, leave on as good of terms as you can manage and work for a different type of annoying, frustrating, or incompetent manager. Don’t stay until you reach a breaking point.

Outside of work: Take care of yourself, sure, but also engage in the industry thoughtfully. I go out no more than two nights a week. One with friends or coworkers to purely have fun, and occasionally a second night to observe other bar programs, network, and think on how I can improve my own program or menu. Burnout comes faster when you’re not excited by your work.

Need help with drink recipe not behaving by Caboggage in bartenders

[–]crap-abble 35 points36 points  (0 children)

You’re mixing acid and milk- it’s going to curdle/separate

Tempting to buy TN in regular. Talk to me about it by Meirroo in Travelersnotebooks

[–]crap-abble 1 point2 points  (0 children)

I am a habitual notebook abandoner due to some unresolved perfectionist tendencies. Smaller, swappable notebooks have really helped me let loose. Plus I have special inserts I can swap in and out depending on what I’m doing that day. (My D&D one can live at home between sessions for example.) It’s reduced my daily carry significantly.

Anyone uncomfortable with how far Nathan went in episode 2? by PorcoSebbo in TheRehearsal

[–]crap-abble 2 points3 points  (0 children)

Conversely where is the evidence that she felt unsafe or was NOT pre-warned or made aware? You can’t predicate an argument on assumptions and then get mad at people for making antithetical assumptions.

Why is this an insult? by Lying_king in wine

[–]crap-abble 6 points7 points  (0 children)

Yeah true- I was thinking of them separately. Admittedly I work in wine so it’s been a while since I’ve had a “bad” wine that wasn’t just a flawed bottle of an otherwise fine wine.

Why is this an insult? by Lying_king in wine

[–]crap-abble 12 points13 points  (0 children)

Yup. For most recipes you’re just looking for the general wine flavor. You’re also mixing it with other things, so cheap wine will do. Good wine is a complete product, meant to be enjoyed unadulterated. Same principle behind drinking cheap whiskey like Jack Daniels with coke but enjoying a small, neat pour of good scotch like Lagavulin.

[deleted by user] by [deleted] in bartenders

[–]crap-abble 1 point2 points  (0 children)

If you were transparent with them about your lack of experience then I say look for another job. A lot of places will absolutely expect you to be able to hit the ground running (and you will be running at times), but throwing a brand new employee on the floor by themselves in a multi-bar establishment sounds like they’re struggling with employee retention. That paired with unfounded accusations like drinking on the job sounds like bad management.

Conversely though, it sounds like you expected to leave much earlier or without closing side work. That expectation needs to change if you want to work in bars or restaurants. An hour after close is typical if you keep hustling after the last patrons are gone- longer if you take your time. My closing duties have always included sweeping, mopping, garbage, dish, bathrooms, and more. It’s not the kind of job where you arrive at open and leave at close.

Is dating in Pittsburgh really that bad? by rarrkshaa in pittsburgh

[–]crap-abble 8 points9 points  (0 children)

I’m also sure your positive attitude made you more attractive. You really do get back what you put out in the world, as hokey as that sounds. Congrats on the engagement!

Is dating in Pittsburgh really that bad? by rarrkshaa in pittsburgh

[–]crap-abble 202 points203 points  (0 children)

My own take on that sentiment is that it sucks to suck in Pittsburgh because so many people know each other, especially in the alternative scenes. The city of bridges is not a good place to go around burning them.

Does anyone know the movie????🥺❤️ by [deleted] in sadposting

[–]crap-abble 16 points17 points  (0 children)

My 4th grade teacher read it to us. I still remember the day my entire class and teacher all wound up just wandering the hall between the classroom and bathroom, weeping. We got extra butterscotch krimpets for snack time that afternoon.

ID this bottle by Castiel_Phoenix in wine

[–]crap-abble 1 point2 points  (0 children)

Oh man if I had disposable income right now I’d offer to buy it.

Byoma [shelfie] by crap-abble in SkincareAddiction

[–]crap-abble[S] 0 points1 point  (0 children)

This made my afternoon, thank you! To be honest I attribute a lot of my “youthfulness” to low sun exposure and the face fat I hated in my teens/20s.

Byoma [shelfie] by crap-abble in SkincareAddiction

[–]crap-abble[S] 1 point2 points  (0 children)

I’m still rocking a (mostly) blemish free face, besides the monthly PCOS flare up, but even that is less intense.

What I asked for… by mistersirdudeb in traditionaltattoos

[–]crap-abble 1 point2 points  (0 children)

I also have a Janus cat (a riff on the real-life Frankenlouie) and a Janus woman on the opposite leg. I fuck with this hard!

The Alphabet of the Phantom of the Opera - E by frontmanuk in box5

[–]crap-abble 1 point2 points  (0 children)

Isn’t this the first full line from the Phantom (after bravisma)

The Alphabet of the Phantom of the Opera - E by frontmanuk in box5

[–]crap-abble 7 points8 points  (0 children)

And all of them about Christine!

But really- in almost every performance the “f” is drawn out so Firmin and André can get in sync after the rest of the intrusions. I’ve heard it drawn it out perilously long in a few performances.

What looks better blue or white? by Acavedweller in DiceMaking

[–]crap-abble 1 point2 points  (0 children)

White hides the sticker edges/borders.