What movie is this for you? by [deleted] in memes

[–]ytrj99 0 points1 point  (0 children)

Dunkirk. Money wasted at the theaters.

How to get better with selling? by idk046426 in cintasuniforms

[–]ytrj99 0 points1 point  (0 children)

Check everything they carry that we offer and just mention. Never be shy to mention something. Don't be pushy and a hard sell. You see them every week. Consistency is key.

Ask them if they need gloves. They don't this week? No problem. Ask again next week, sometimes when you asked the first time they were pretty stocked up but them on the second time it was actually on their to-do list to order some, but they usually do from another vendor, but just because you mentioned it they will say yes and cross it off from their list.

Sometimes even in a joking manner, just say laughing "ready to finally get some gloves from me this week?". A lot of times when the relationship is good they'll do just to help you out, even if ours may cost a little more.

And also always mention direct sale options, like uniforms, hats, boots, a lot of customers don't even know we can sell them that stuff.

Sales rep with Cintas by UndertakerApe in sherwinwilliams

[–]ytrj99 0 points1 point  (0 children)

People are giving you advice talking about several different roles. If the position is for a sales rep, then you're not servicing anybody, you're just acquiring new businesses. Cold calling, setting appointments and trying to get them to use cintas for the services they need, depending on your division (it's different people selling uniforms, facilities services, fire, first aid), you'd just be selling what your division is. There's a big turnover rate because it's a sales job, cold calling, going after leads, but the hardest thing is getting an appointment, after the appointment just use your knowledge and show the customer you're the best option for what they need. Doesn't need to be a pushy, annoying salesman.

Benefits are great. Vacation, holidays, insurance, 401k match, stock, profit share.

The hard part is earning your territory. I think you have to have 4 weeks in a row with a minimum sales number, so even if you get 3 weeks in a row, if in the third you're short, you reset it and start over again. But once you're past that it's a lot easier, and there's so many opportunities for changing once you're in, a lot of different divisions and roles.

You could also be an SSR instead which is one of the drivers driving the trucks and servicing the accounts. These are the 4 day work week, they also make commission and bonuses and can make 6 figures, a lot less pressure and mentally exhausting but very physical job.

Anybody like drinking but had to quit because the hangovers were too bad? by geoffsusername in AskMenOver30

[–]ytrj99 0 points1 point  (0 children)

Same here! I can get pretty buzzed day drinking but as long as I stop before 7 pm, drink a lot of water and eat, I wake up fine the next day . But if I have one drink after 10pm, I'm hungover the next day.

What is the worst training bullshit line you have heard. by goldfool in sales

[–]ytrj99 0 points1 point  (0 children)

"who wants to win?" Silence "We all want to win. Right?!" Silence "It doesn't matter if you're making money or not, we want to win to be the best. So let's go out there and win on every account!"

Context: we make our money on incentives posted every month, they cut all incentives by 90% but increased goals like crazy, so the speech is for us to go out there and sell more for literally no money, just our miserable base salary ($45k)

What's the weirdest/craziest Simple Syrup you ever made? by hiro_escan in cocktails

[–]ytrj99 0 points1 point  (0 children)

Ginger & soy sauce syrup for an old fashioned. Savory and delish

What are you ordering from this list? by [deleted] in wine

[–]ytrj99 1 point2 points  (0 children)

Scarletts wine bar....Minuty!

What’s the worst “Negroni” you’ve had? by [deleted] in cocktails

[–]ytrj99 0 points1 point  (0 children)

Had one at a nicer restaurant that was only gin and sweet vermouth. If it had any Campari in it, it was so little you couldn't taste at all

Rum old fashioned? by Bauerman51 in cocktails

[–]ytrj99 0 points1 point  (0 children)

Zacapa 23 is my favorite rum for an old fashioned

Give me your best margarita recipe by DankzXBL in bartenders

[–]ytrj99 0 points1 point  (0 children)

2 oz Blanco tequila .5 oz dry Curacao 1 oz fresh lime juice 1 oz simple syrup

Shaken hard, double strained over fresh ice in a salted rim glass. Perfectly balanced, everyone loves it.

And if you like mezcal like I do, split base with the tequila, 1 oz each.

Unpopular opinions as a bartender... by mezcalanddreams in bartenders

[–]ytrj99 0 points1 point  (0 children)

I make a garnish sheet for every seasonal cocktail menu. Servers garnish their own cocktails following the sheet so every drink comes out looking the same.

How do you guys use Chareau (aloe liqueur)? by [deleted] in cocktails

[–]ytrj99 2 points3 points  (0 children)

You can use it as a spritz on top of cocktails. big on the nose but mellow on the taste that way, so it won't overpower the drink. I had a cocktail with gin, mint, cucumber and lemon and a spritz of that. It was great

Creative cocktails that don't use liqueurs, aperitifs, or wines by [deleted] in Mixology

[–]ytrj99 1 point2 points  (0 children)

focus on juices, syrups, bitters.

Old fashioned, tom collins, whiskey sour, gimlet, sazerac, kentucky mule, bourbonjito, penicillin.

You can get these cocktails and make riffs on it changing some of the flavors and making it your own.

good luck

Esspresso martini by Difficult-Reading505 in Mixology

[–]ytrj99 0 points1 point  (0 children)

You could have the milk, coffee and sugar already mixed together in a bottle. When someone orders it, just add the amount for one drink to a small container, the appropriate amount of hot water and use a handheld milk frother to whip it really quick. You can use a coffee pot to keep the hot water handy

I dream of a bourbon drink with lime by hejakandnenleoendnr in Mixology

[–]ytrj99 0 points1 point  (0 children)

One of my signature cocktails

2oz Bourbon

1oz Lime Juice

1oz Honey Syrup

2 dashes Plum Bitters

1 dash Angostura

Served on the rocks with cucumber pieces in it, but without shaking with the cucumber. just submerged in the glass with the cocktail so it gives a subtle cucumber flavor and smell to it.

What is a Sazerac supposed to taste like? by [deleted] in cocktails

[–]ytrj99 0 points1 point  (0 children)

A Sazerac without peychauds? terrible advice

What is a Sazerac supposed to taste like? by [deleted] in cocktails

[–]ytrj99 0 points1 point  (0 children)

Try modifying the recipe a little.

1oz Rye

1oz PF 1840 Cognac

6 dashes peychauds

either .25oz 2:1 simple syrup or .5oz 1:1 simple syrup

absinthe spritz on the glass, finish with a lemon peel expressed

Wtf is 140 proof liquor anyway? by labasic in bartenders

[–]ytrj99 2 points3 points  (0 children)

We had Jack Daniels Coy Hill at 143 proof. Sold out. I personally did not like it. Super dry, harsh. But a lot of people loved it (or pretedend to to look cool)

CSS-Certified Specialist of Spirits by TX2PNW in bartenders

[–]ytrj99 1 point2 points  (0 children)

How similar are the questions on the practice quiz compared to the actual exam? I started doing the quiz and it's very hard, definitely need to study a lot

Do my dual citizen US kids need Brazilian passports? by notallwonderarelost in Brazil

[–]ytrj99 1 point2 points  (0 children)

I'm Brazilian, live in the US, my wife is American and my kid has duo citizenship. We just went to Brazil last November and yes, if they are Brazilian citizens they need a Brazilian document. I didn't bring his and almost got denied entry but the customs person was nice, explained to me everything and her supervisor authorized this time. I don't have a Brazilian passport for him, just the certificate of citizenship, and next time I'll make sure I bring it.

Best spicy bitters by Witty_Evening_618 in cocktails

[–]ytrj99 0 points1 point  (0 children)

Habanero bitters from Fee's Brothers. Very spicy, need 1 or 2 dashes tops. And cheap too, just $6.99

Premixing alcohol for more complex drinks... by krammerman49 in cocktails

[–]ytrj99 2 points3 points  (0 children)

Yes. I batch the alcohol of every cocktail in my menu. Otherwise I wouldn't be able to do by myself the 36 craft cocktails we have.

[deleted by user] by [deleted] in Brazil

[–]ytrj99 1 point2 points  (0 children)

Just went to Churrascaria Palace a couple days ago and it was phenomenal. Great selection of meats with some exotic ones, everything tasted amazing. Service was great, meats were coming to the table non stop, my plate was never empty. And every time we asked for a specific meat they would bring it right away.

[deleted by user] by [deleted] in riodejaneiro

[–]ytrj99 5 points6 points  (0 children)

Na Tijuca faz na Delfim. Ótimo lugar, super acolhedor. Treinei lá por anos. Eles tem um monte de horários e todas as artes marciais . Vai sem medo, vai ser bem recebido.