ALCOHOL tAXES
Check out this link to protest the ridiculous alcohol taxes the government is forcing on hardworking bartenders.
Check out this link to protest the ridiculous alcohol taxes the government is forcing on hardworking bartenders.
Given the economic hard times, commuter-rail bartender Timothy Myles couldn’t believe someone meant to abandon $3,000 cash in a Long Island Rail Road passenger car.
So Myles scooped up the $100 and $20 bills he found scattered on the floor shortly after a train pulled into Penn Station at 12:24 p.m. Monday and turned it in to the railroad’s lost-and-found office there.
Read the rest of this amazing story HERE.
Are you sick of this mixologist stuff?
Are you tired of seeing drinks you can’t possibly make at your bar, because they have ingredients like ‘agave nectar’ or kiwis, mango puree, etc?
Can’t we see any new drinks, like the new drink by Gary Regan, who takes an old cocktail, adds his bitters, changes the name, and some company pays him?
The drink has been done many times under different names, so Gary just adds his bitters and changes the name. PLEASE. I hope they didn’t pay him money.
He’s just trying to get publicity for himself. Give me the good old days when bartenders were less interested in their own fame, and more interested in the qaulity of their drinks – and were creative.
Let’s get back to basics, not for the professional BARTENDERS, but for the Master Mixologist, Bar Chef, and Cocktail Guru (whatever that means), and others who think they are better than a bartender with a phony name and limited experience.
Get over it!
The USBG (United States Bartenders Guild) is now SELLING titles (after you take THEIR test). For $50 for members, and $140 for non-members, you can become a USBG SpiritsProfessional. For $100 for members and $400 for non-members, you can be a USBG Advanced Bartender, and even add the acronym AB after your name. What the hell does that mean?
For $150 for members and $450 for non-members, you can be a USBG MAster Mixologist, and and have the acronym MM after your name, and be ‘pinned’ as such, whatever the hell that means. The first one is a written or online test, the second is written/online and live practical evaluation. The third is a thesis. This will be judged by whomever.
I think they should change the name of the USBG to the USBGSPABMM. I am sick of them trying to make classes of bartenders. You’re either a good bartender, or you’re not. It’s over, and they shouldn’t be asking for money from bartenders in this day and age when it’s so hard to keep your job.
The USBG should be finding jobs, making jobs, and helping bartenders make money, not spend money. They should also be checking who’s paying dues. How many members do they have?
The new members, mostly from Southern Wine
and Spirits, have taken a great organization and used it for their own benefits, they should be finding and making better jobs for bartenders not lining their pockets with hard working bartender’s money!
Knock it off!
The top two or three members have never even tended bar in the United States. The one from New York (Katz) has never even tended bar. I don’t know how much time they’ve even had behind the bar.
Thank you for the opportunity to express my feelings.
The Bartender’s Friend
A Mixer
F.L. Brown
The BA Foodist
Dear BA Foodist,
I’ve seen the word mixologist being thrown around quite a bit these days. What does it actually mean, and how does a mixologist differ from a good old-fashioned bartender?
–Terri Kent, Palm Beach, FLDear Terri,
A friend of mine claims that the only difference between the two is that for the same drink, the bartender charges $8 and the mixologist charges $13. He’s kidding–sort of. The resurgence of the classic cocktail has led to a whole new generation of bartenders, many of whom have started making their own infusions, bitters, sodas, and more. And titles like bar chef and mixologist are now common.However, while it’s easier to find a well-made cocktail, the art of tending bar is being lost. In the words of esteemed bartender Jim Meehan of the New York bar PDT: “A mixologist serves drinks, a bartender serves people–many of my favorite bartenders can’t make a good drink, while some of the best mixologists in America can’t carry on a conversation.”
I say, if you work behind a bar and serve drinks, call yourself a bartender; it is perfectly descriptive and free of any pretense. Would you call a skilled trash collector a trashologist?
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