Keep these three things in mind when you consider how well your accounts are being serviced. YOU get to decide with whom you do business. Set your expectations high, and you will get the most out of these relationships for yourself and for your bar.
Many of these recommendations cost the restaurant nothing and stand out in a guest’s mind longer than a free shot of amaro at the end (although those are also generally appreciated in my book).
“You’ll probably go down in flames, but the most important thing is to go down in flames gracefully.”
Here's how to avoid a flailing fall.
Maintaining a bunch of mint on the bartop can be a challenge.
Here is a method to keep it fresh, bright and vibrant – for 8 to 10 hours.
Bartenders have the liquid capacity to improve people’s evenings by offering them something interesting to drink.