Bartender Best Practices

End every description of a drink with “it’s very distinctive”

When pouring a pitcher, let the brew fall on the lip to break its fall, thereby preventing half a pitcher of foam

Buy back calculation: customer must have ordered at least two rounds and have tipped half the price of their drinks

I prefer sellbacks, where I drink as much of the beer I want, and give the rest back for a prorated refund

This is all very intimidating and confusing to me.

Are you a bartender?

When there are customers in hearing range, and the bar is quiet, and the customer tells you that they should be at work, don’t ask about the details of their employment

i mean