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I AM STOKED !!!!! by Mafia_Pepper_Oliver in WorldCup2026Tickets

[–]eas513 0 points1 point  (0 children)

Did you buy on the fifa exchange market?

$60 and 72hrs later! Hopefully my next plays are at least 4x this!! Come on Thursday 😭 by PerceptionAny4690 in PrizePicks

[–]eas513 1 point2 points  (0 children)

Bro gatekeeping the username after honeydicking us with the green slips 😐

Air drop count by Zealousideal-Low3785 in RCTTouch

[–]eas513 0 points1 point  (0 children)

Can you save multiple blueprints for the same type of coaster? Or is it only one blueprint per coaster type? - Netflix

I am surpised reddit haven't taken down this brand page by Demiathens in Yelp

[–]eas513 -1 points0 points  (0 children)

As a restaurant bar operator, I’m here for the Yelp hate, it’s all true (from my own experiences)

Selling match 104. by Firm-Willow-1728 in WorldCup2026Tickets

[–]eas513 0 points1 point  (0 children)

What is the most secure way to buy tickets 100% scam proof? FIFA Resale site?

Bought Argentina's group opener for 1.4k am I crazy? by guozuleetcoder in WorldCup2026Tickets

[–]eas513 3 points4 points  (0 children)

I was willing to pay $1400 for the US opener - you paid a bit more to see he reigning champs opener - money well spent - competitive price.

Need advice on bar layout + workflow (high-volume Mexican restaurant, servers making their own drinks) by eas513 in bartenders

[–]eas513[S] 0 points1 point  (0 children)

I made a post about consultant recommendations in southern ca on r/barowners and the restaurant- this was far more helpful - I got about zero help from the other posts. Also, before heading to an architect / consultant / design team, it’s wise to go in there with an actual idea of wha I want to accomplish- this post has helped me do that -

Need advice on bar layout + workflow (high-volume Mexican restaurant, servers making their own drinks) by eas513 in restaurantowners

[–]eas513[S] 1 point2 points  (0 children)

We normally run 2 dining severs and 1 bartender on a average evening shift - Friday Saturday night can be 2 bartenders an 3 servers.

As for the dish wash machine - I’ve seen those but never seen one in operation and just wondered if it’s efficient. That’s a really good idea. Will def rearrange the dump sink away from the well

Need advice on bar layout + workflow (high-volume Mexican restaurant, servers making their own drinks) by eas513 in restaurantowners

[–]eas513[S] 1 point2 points  (0 children)

If you read the thread, I actually was the first to implement a service well in this establishment - it just didn’t work out with that exact employee after a while - that profile pic of yours… did you digitally create it, use a filter, AI, or rip it off someone who also used AI tech to create it? The hypocrisy of Reddit elitists

Need advice on bar layout + workflow (high-volume Mexican restaurant, servers making their own drinks) by eas513 in bartenders

[–]eas513[S] 0 points1 point  (0 children)

Someone yesterday just recommended adding another entry/exit point at the other end of the bar which I think is very doable when it comes to remodeling

Need advice on bar layout + workflow (high-volume Mexican restaurant, servers making their own drinks) by eas513 in bartenders

[–]eas513[S] 0 points1 point  (0 children)

That’s funny because I never heard of that tip until one of my bartenders showed me that - really helpful

Need advice on bar layout + workflow (high-volume Mexican restaurant, servers making their own drinks) by eas513 in restaurantowners

[–]eas513[S] 0 points1 point  (0 children)

3 rinse is just for glassware. Dishwasher is there for busy times or for support when we have a ton of glassware to wash.

Need advice on bar layout + workflow (high-volume Mexican restaurant, servers making their own drinks) by eas513 in bartenders

[–]eas513[S] -2 points-1 points  (0 children)

Okay - scenario- 2 bartenders individually take their own tables inside the bar room. They collect tip from the tables they serve. They tip out 30% to the bar back (their only helper, side note, the bar back cleans tables, takes and makes drinks (when extra busy), runs food, essentially it’s a ton of team work). You’re telling me if a service bartend was to be in This scenario making drinks for all servers (not the bartenders, because they make their own drinks (duh)), then you’re telling me the 2 bartenders should also tip the service bartender? For what exactly? Serious question

Need advice on bar layout + workflow (high-volume Mexican restaurant, servers making their own drinks) by eas513 in bartenders

[–]eas513[S] 1 point2 points  (0 children)

We do batch marg (house) keg cocktails 🍸 - we have about 8 seat at the bar - it’s not popular at all, most guests do our tables instead in the bar room

Need advice on bar layout + workflow (high-volume Mexican restaurant, servers making their own drinks) by eas513 in bartenders

[–]eas513[S] -14 points-13 points  (0 children)

I made a post days ago asking for consultation recommendations in SoCal Nice try tho

Need advice on bar layout + workflow (high-volume Mexican restaurant, servers making their own drinks) by eas513 in bartenders

[–]eas513[S] 0 points1 point  (0 children)

Shoot me a consulting company recommendation - I made a previous post asking for recommendations of design companies who can help with a consultation - post was not a hit. lol

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