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comment by thenewgreen
thenewgreen  ·  4728 days ago  ·  link  ·    ·  parent  ·  post: What Not To Do Around Your Bartender
I actually think the hardest bars to bartend at aren't like the ones you are talking about, where you have the luxury of turning your attention away from the bumbling idiot that doesn't know what they want. The hardest are the upscale bars that still get 3-4 people deep at peek hours. Why? Because people expect the same type of service that they did earlier when they sat at a table and ordered their $70 Matsuzaka Cowboy Steak. I'd MUCH rather bartend at a dive bar where the drinks average about "$5". At a dive bar, the bartender is king. At an "upscale" bar, the customer is king and the customer is often an asshole.

For the record, I'd MUCH, MUCH rather patron a good dive bar.

Also, it's not just the clubs that survive based on alcohol sales, it's the restaurants too. Food costs are WAY higher than beverage costs and fluctuate much more frequently and unpredictably. The most profitable (percentage wise) thing on most menus is either coffee or iced tea. The most profitable dollar wise is usually wine. The restaurant I managed (back in the day) used a very straight forward pricing strategy: take the cost of the bottle x 2 + 5. That meant a bottle that cost $10 would retail for $25. -This is actually a pretty reasonable pricing system too.

Alcohol is king in the restaurant world. Which is why a good bartender is a very, very valuable thing. Any restauranteur worth his salt, treats his best bartenders like the profit generating kings/queens that they are.





mk  ·  4728 days ago  ·  link  ·  
I agree. I'd rather work at a hopping dive than a slow upscale bar. I couldn't handle a lonely rich dude paying to talk my ear off. I don't know enough about sports. I'd totally fail.
kleinbl00  ·  4728 days ago  ·  link  ·  
The upscale bars are all about the waitress and upselling. Most of the upscale bars aren't about ponying up to the guy who's actually making the drink.

I bailed on bars right about the time those fuckheads out in Montauk invented "bottle service." That, right there, was a capitulation of the art of bartending - so much so that the people who still could decided they were "mixologists" and magnified their douchebaggery by a factor of ten.

Fact of the matter is, at an "upscale" bar you pay $18 for a double of Maker's. Same double is $7 at a dive bar. That's an increase of $11 on something that has a raw cost of approximately $2 to start with. And you know what? If I'm charging some asshole $7 for a Newcastle, he can hem and haw all he wants about "eclipse amber" or some shit. I'm making $1 or $2 for pulling the handle on that one and the bar is making $4 for the labor equivalent of playing a slot machine; I can STFU about my patrons.

thenewgreen  ·  4728 days ago  ·  link  ·  
From the bartenders perspective that's the trade-off, right? Dive bar, you probably make less $ working as hard, or harder without having to pander to the portentous ass-clown. Upscale, you put up with the portentous ass-clown but probably make more $ for less physical labor.

Rule the roost with less d-bags - $125 a night Put up with d-bags - $200 a night

These are made up figures from 2002 btw. My point is when the shit hits the fan and you're potentially "in the weeds", it may be an easier scenario in the dive bar.

Bottle service, well that's a whole different world that I've only once partook in and left feeling slimy as hell but with a group of 4 twenty something girls at our sides. (shhhh, what happens in vegas..) -$800 for a bottle of Kettle One. WTF???! The things you'll do for your brother at his bachelor party!

sounds_sound  ·  4728 days ago  ·  link  ·  
No matter what, when you're a bartender, you ALWAYS have the power.
thenewgreen  ·  4728 days ago  ·  link  ·  
True, but in some situations it's a whole lot easier to wield.