Bar Etiquette: How to Keep the Bartender Happy

Bar Etiquette: How to Keep the Bartender Happy

Occupational hazards are a way of life no matter your profession:  doctors are required to be in the presence of the sick and dying, construction workers are on the constant lookout for falling cinderblocks, Alaskan king crab fisherman must avoid being washed overboard by a giant swell.  Sure, bartenders do not walk the same perilous lines as those people, and in fact you might call our cross to bear something closer to “occupational burdens” than hazards, but let’s not split hairs.  In the service industry our burdens come in the form of recurring gripers and complainers and downright assholes.  If the food isn’t undercooked then the music is too loud or too soft, or the drinks are not strong enough, it’s too cold, it’s too bright, the people are ugly, and on and on and on. I once worked with another bartender who preached that nobody should be able to eat out in a restaurant until he/she worked in one for...
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