Be a Responsible Bartender

In my experience as a bartender there were occasions that I drove patrons home, called spouses to pick someone up, or took away keys and called a cab. Now do not think that I allowed customers to get plastered. Sometimes they came to me that way. However it happened, it was my duty as a responsible bartender to ensure they got home safely without hurting themselves or others.
Being a responsible bartender means several things. You are accountable. You are aware. You are in control.

Bartender Accountability

Did you know that bartenders are liable in many places if any thing happens to an intoxicated patron after they leave your bar? This means that if you serve someone, and any person gets arrested, hurt, or killed afterward, then you and/or your bar can be sued. I have seen it happen and it's not pretty.

A bartender friend of mine served a patron too much once. The customer left the bar, was involved in an accident, and was arrested for a DUI (driving under the influence). No one was seriously injured but the property damage and arrest was enough to warrant a lawsuit. The bar and the bartender were sued.

The bar lost its liquor license and was shut down. The bartender lost their server certification and was ordered to pay restitution to the tune of $30,000. The bar owner settled and paid $100,000.

Unfortunately, this bartender lost their home because they could not pay the restitution and keep up with their mortgage. They ended up working at job for minimum wage and living at their parent's home. To this day they are still struggling.

Because the bar was closed, other bartenders lost their jobs. The bar owner ended up selling the bar and partnering in another venture.

This case was small in comparison to what it could have been. Injuries could have been life threatening or fatal. Could you live with yourself if you knew someone had died because of your poor judgment? I know I could not.

I have heard of cases that settled in the million-dollar range. The intoxicated person served time in prison. People's lives turned upside down because of over serving.

Bartender be Aware

The stories are sad. The facts are true. Just think if the bartenders had been aware, then a different outcome could have been. Do not be one of those bartenders that have 20/20 hindsight. You must be aware.

A huge issue in bartender awareness is minor's drinking. You should card any person you suspect to be under age. Yes, this takes time and when you are busy time is of the essence. Taking the time will save you trouble in the long run.

In Texas, the TABC (Texas Alcohol and Beverage Commission) operates stings. They hire minors to go to various bars and attempt to be served. If the bartender serves them, a slew of law enforcement bombards the establishment, shuts it down, and tickets or arrests the bartender. Bartenders lose their TABC certification, bars get ticketed, and lose or get their liquor licenses suspended, and people lose their livelihood.

If you are in doubt, then card. I have carded many people throughout my career and they were flattered. Flattery gets you better tips. Serving minors gets you in trouble.

A responsible bartender knows consumption limits. The legal limit of BAL (Blood Alcohol Limit) differs from state to state. In Texas a BAL of .08 means you are drunk. Some areas consider a BAL of .10 the legal limit. You should know the legal limits for your state.

For some people it does not take much to get to this limit. Also, there are many factors that you have no control over. Have they been drinking before they hit your bar? Has the person eaten? Are they on medication or drugs that could enhance the effects of the alcohol?

An aware bartender knows the signs of intoxication. A person's eyes can give you clues. If a person can't hold a glance, they may be intoxicated. If their eyes are bloodshot, glassy, or pupils are dilated, they may be intoxicated. Other observations you can make to determine intoxication include:

Behavior changes (nodding off, overt behavior, or lack of concentration)
Speech changes (slurring, talking loud, or excessive cursing)
Appearance changes (facial cues, frowning, or loss of focus)
Attitude changes (emotional, moody, or angry)
Gait changes (stumbling, falling, or bumping into things)
Rate of consumption increases
Spilling drinks

Responsible Bartenders are in Control

Remember you are in charge. There are many things you can do to rope a drunk patron back in. Call it intervention, call it prevention, call it protection, call it whatever you like. You must take charge if you feel someone has had too much to drink.

The image that accompanies this article is a chart that indicates how long it takes for a body to metabolize alcohol. This varies by individual but it gives you a base to work with. If it takes a 150-pound person 4 hours to flush out 3 drinks, and they already show the signs of intoxication, then slow them down.

Give them water with their order
Offer them food
Use less alcohol in their drinks
Make them wait longer to get their drink
If they are out of control, cut them off

If you have a drunken patron and need help dealing with them, then get assistance. Call on another patron, call the manager or security, or call the police. Many times if a customer is past their limit, another customer talking to them may be all you need to get them on the road to sobriety. If further action is needed, then do it.

Your customer is drunk. Under no circumstances can you let them drive. Try to get their keys. If you cannot get them, get help. Try to get a number of someone to call to pick him or her up. Most of these phone calls are more than appreciated. If there is no one to call, then you should call a cab. Should a vehicle need to be left at your bar assure the owner that it will not be towed.

You can also offer to drive patrons home after your shift. I do not recommend you do this with out bringing someone with you. When I did this, I drove the customer's car and had someone follow me. Once they were home safe, I hid the keys so they could not drive anywhere after I left.

For my married patrons, I knew phone numbers of the most spouses. For those numbers I did not know I managed to get them, I was always pretty crafty that way. Those phone calls were always appreciated.

If a customer becomes belligerent, and you have exhausted all of you options, you must call the cops. The police will do what it takes to keep someone from driving. The drunk may get a ticket for PI (Public Intoxication), but that is better than the alternative. The police may also arrest them, but that is better than letting them drive.

I have called the police because a customer had too much. The cops came and talked them down. The officer explained their options: they could let me get them a cab or they could be arrested. Of course a cab was called. The next day I got flowers and an apology. The customer sobered up and realized that I had his best interest at heart.

If a drunk drives away from your bar, call the cops. Try to give the license plate, a description of the car, and the direction they headed. You have no choice. If anything were to happen, your chances are better in court if you have record of doing this.

Remember you are the responsible bartender. Use your best judgment when it comes to serving alcohol and you will do fine.

50+ Ways to Be A Better Bartender

• Give everyone a fair shot.
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• If you haven’t anything nice to say, don’t say it.
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• Use the BEST premium products and you’ll be the BEST.
• Smile!
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• Be the solution to the problem,
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• not part of the problem.
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• Don’t drink and drive; don’t let others.
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• Respect salesmen, you’re one.
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• Don’t take sides. You’ll make two enemies.
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• Be NEAT.
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• Wear a clean shirt everyday.
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• Don’t cheat or steal.
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• Serve.
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• Keep your hands and fingernails clean.
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• Use Mr., Sir, or Ms., when talking to strangers.
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• Don’t be a part of a rumor.
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• Keep your space clean.
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• Don’t waste.
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• Be on time.
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• Help others when they’re busy.
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• Don’t use the easy way. Use the right way.
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• Don’t give up. Follow your dream.
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• If you open it, close it.
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• If you turn it on, turn it off.
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• If you unlock it, lock it up.
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• If you value it, take care of it.
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• If you can’t fix it, call in someone who can.
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• If you borrow it, return it.
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• If you break it, admit it.
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• If you make a mess, clean it up.
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• If you move it, move it back.
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• If it belongs to someone else and you want to use it,
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• get permission.
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• If you don’t know how to operate it,
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• leave it alone.
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• If it’s none of your business,
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• don’t ask questions.
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• If it isn’t broken, don’t fix it.
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• If it will brighten someone’s day–SAY IT!
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• Be patient with your coworkers.
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• Never put a glass in the ice bin.
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• No smoking behind the bar.
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• Never become better than your customers.
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• Never touch the rim of the glass.
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• Create a house cocktail.
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• You’re a bartender, no one says, “hey mixologist”.
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• “Hey bar chef”
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• “Hey cocktailian”
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• “Hey Master Mixologist”
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• Foul language is not and never will be
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• a sign of a good bartender.
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• Don’t cheat with your drinks.
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• Use a scoop for ice, not hands.
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• Don’t listen to what doesn’t concern you.
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• The mission of a bartender is to cheer up,
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• not to intoxicate.
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• Be proud you’re a BARTENDER.

The Bar Tools for Novice to Pro Bartenders

Straine – A strainer is one of the most essential bar accessories. When you are mixing drinks that result in sediment or just for the purpose to strain ice, a bar strainer is necessary. These tools aren’t completely easy to clean by hand, so be sure your cocktail strainer is dishwasher safe.

Corkscrew / Opener - Corkscrews come in a variety of shapes and sizes, but a corkscrew is one of the most essential bar accessories if you serve wine. Cork screws can be as simple as a standard old-fashioned model or as complex as The Rabbit®. Choose a corkscrew that meets your needs, and for an added bonus, look for one with an attached foil cutter.

Knife / Cutting Board – To prepare garnishes and peel ingredients, it is necessary to have a knife and cutting board handy. There are several varieties of these bar accessories available, including very pricy collectible knives. You need a very well-made, sturdy, and completely washable knife, preferably in one-piece steel for ease of thorough cleaning. Choose a cutting board that is not too large, as you will be using the knife specifically for garnishes and very small projects.

Foil Cutter – Whether the foil cutter is an attachment to your corkscrew or knife, or if you have it as a separate tool altogether, the foil cutter is essential if you serve wine. This is exclusively due to the fact that foil can injure a bartender, and since a lot of eyes are on your hands, you don’t want a foil cut distracting patrons. Foil isn’t always dangerous, but it depends on the brand of wine and how old it is. It’s just not worth trying to strip it off the bottle without a foil cutter tool.

Tongs – Tongs are one of those bar accessories you can’t bartend without. It is actually recommended that you own two varieties of tongs bar accessories. Ice tongs are an essential sanitary way of handling cubes, and tiny garnish tongs make inserting the finishing touch even easier.

Stir Spoon or Stirrer – Having a spoon exclusively for stirring drinks is not only customary, it’s quite a deal more sanitary than grabbing a spoon that might have been passed through several patrons in its lifetime of washing and use. Bartending spoons should not look the same as regular spoons used by customers. In addition, etiquette dictates this spoon should never be used for anything other than stirring drinks in its entire bar accessories lifetime.

Pick – An ice pick is nice if you use block ice for your bar, but you also need a durable pick tool for garnish application. Choose a one-piece construction that is easy to wash and do not leave it on the bar in the reach of patrons who could injure themselves.

Jigger – Jiggers come in all shapes and sizes. From a dual sided measuring jigger to one with several graduated cups, a jigger is basically a tool used to measure the volume of an ingredient. Choose a jigger with several measurement options if you plan on mixing a large variety of drinks. If your bar is dimly lit, a multi-cupped jigger is preferred so you don’t have to squint at measurement lines.

Ice Crusher – An ice crusher is one of the most necessary bar accessories. There are two basic varieties of ice crusher: the electric type which looks like a sturdy blender and the manual type, which requires you to spin a handle.

Pourers – Measured Pourers are a great tool to help a bartender pour out the perfect measurement every time. They can be purchased in a variety of colors so that you can tell the difference between volume measurements. Choose quality pourers with collars and sturdy construction.

Blender – One of the only ways of preparing a high volume of margaritas is to use a blender, but it is usually preferable to select a blender with high volume capabilities and when possible, a glass pitcher attachment. You want to select a blender with a warranty and a reputation for durability.

Zester / Reamer – Garnishes involving citrus fruits are easier to slice and dress with a zester. Often, you can find a zester that comes with a set of bar boards. Make lemon twists and slices or add a little zing to mixed cocktails with peels or juice using one of these great bar accessories.

Citrus Press / Juicer – If your patrons prefer freshly-squeezed citrus ingredients, a juicer or citrus press is one of the nicest bar accessories to have handy, especially on Magarita night for all those limes! There are countless varieties of juicer available, but most bartenders prefer a single-arm manual unit.

Garnish Storage – Having a quality garnish storage system is essential, so storage bar accessories should be on your list of essential bar tools. From olive caddies to simple sealable citrus containers, choose garnish storage that compliments your bar and retains the flavor and color of the garnish.

Glasses – Though not readily considered bar accessories, keep your bar stocked with plenty of glasses in the varieties necessary for the types of drinks served. For every drink, there is a proper glass. Be prepared.

Thermometer – If you are serving wine, a wine thermometer will tell you if the bottle is properly chilled. Wine thermometers look a lot like cuff style bracelets, and they fits on the bottle snuggly to tell if the temperature of the wine is proper for the variety. Not every bartender uses wine essential bar accessories like wine thermometers, but it is a nice perk for your more distinguished patrons.

Equipping your bar with the necessary bar accessories is not only recommended, it’s essential for producing the best drinks quickly and efficiently. Have fun stocking your bar with this list of great tools, which will help you enjoy plenty of years of delicious drinks and fun.

Bartending Terminology

In the bartending world, there are often technical terms that my seem difficult to a first-timer. Since we’re so fine and cool, we’ve put up a list of the most common terms you will encounter, so your friends won’t make fun of you:

• After-Dinner Drinks

Drinks typically served after a nice meal. A perfect topper for the evening.

• Box

Pour into and out of a shaker, usually only once. Gives the drink a quick mixing without shaking.

• Call Drink

A liquor and mixer, of which the liquor is a defined brand. (ie. Tanqueray and Tonic, Bacardi and Coke)

• Chaser

Consumed immediately after a straight shot of liquor to create a different taste.

• Cobbler

Any liquor served in a collins or highball glass with shaved or crushed ice and garnished with fresh fruit and mint sprigs.

• Cocktail

Any of various alcoholic beverages consisting usually of brandy, whiskey, vodka, or gin combined with fruit juices

• Collins

A drink akin to a sour which is served in a tall glass with soda water or seltzer water.

• Cooler

A drink consisting of ginger ale, soda water, and a fresh spiral or twist of citrus fruit rind.

• Crusta

A sour-type drink served in a glass that is completely lined with an orange or lemon peel cut in a continuous strip.

• Cup

A punch-type drink that made up in quantities.

• Daisy

An oversize drink of the sour type, normally made with rum or gin.

• Eggnog

A traditional holiday drink containing a combination of eggs beaten with cream or milk, sugar, and a liquor such as brandy, rum, or bourbon.

• Fix

A sour-type drink similar to the daisy.

• Fizz

An effervescent beverage.

• Flip

A chilled, creamy drink made of eggs, sugar, and a wine or spirit.

• Frappé

A partially frozen, often fruity drink.

• Grog

A rum-based beverage with water, fruit juice and sugar.

• Highball

Any spirit served with ice and soda water in a medium to tall glass.

• Julep

A drink made of bourbon, mint, sugar and crushed ice.

• Lace

Last ingredient in a recipe, meaning to pour onto the top of the drink.

• Lowball

A short drink made of spirits served with ice.

• Mist

A liquor served over a glass filled with crushed ice.

• Mulls

A sweetened and spiced heated liquor, wine or beer, served as a hot punch.

• Neat

The consumption of a spirit as a straight.

• Negus

A punch-like combination containing a wine, such as port, heated with spices and sweetened.

• Nightcap

A wine or liquor taken before bedtime.

• Nip

A quarter of a bottle.

• On The Rocks

Poured over ice cubes.

• Pick-Me-Up

A drink designed to relieve the effects of overindulgence in alcohol.

• Posset

It consists of a mixture of heated ale or wine curdled with milk, eggs, and spices. An old british drink from which the eggnog was derived.

• Puff

A traditional afternoon drink made of equal parts spirit and milk, topped with club soda and served over ice.

• Punch

A party-size beverage consisting of fruit, fruit juices, flavorings and sweeteners, soft drinks, and a wine or liquor base.

• Rickey

A drink made a liquor, usually gin, a half lime and soda water.

• Sangaree

A tall chilled and sweetened wine/liquor garnished with nutmeg.

• Shooter

A straight shot of whiskey or other kind of spirit taken neat.

• Shrub

Spirits, fruit juices, and sugar, aged in a sealed container such as a cask or crock, then usually bottled

• Sling

A tall drink made with either brandy, whiskey or gin, with lemon juice, sugar and soda water.

• Smash

A short julep made of liquor, sugar, and mint.

• Sour

A short drink consisting of liquor, lemon or lime juice and sugar.

• Supercall

Also known as top shelf or super premium. The high octane, often higher proof alcohols.Sweet and Sour mix

• Sweet and Sour

Mix can be made with 1 – 1 1/2 tbs. Lemon Juice and 1 tsp. of Powdered Sugar

• Swizzle

A tall, traditionally rum-based cocktail filled with cracked ice.

• Syllabub

A beverage made from a mixture of sweetened milk/cream, wine and spices.

• Toddy

A sweetened drink of liquor and hot water.

• Tot

A small amount of liquor.

• Virgin

Non-alcoholic

Flaming Drinks

The technique of flaming drinks is very fun and rewarding if practiced correctly, since it makes the atmosphere very flashy and professional.
The basics consist of knowing that most alcoholic drinks are flammable (the higher the proof the easier they are to ignite), and it is usually best to warm the alcohol before igniting it

In general, follow these rules:

It is very important to pre-heat the glass that will host the flaming drink, since glass is very prone to breaking when its temperature changes too much suddenly

When heating the glass, do not use a direct flame on it, since it will shatter or darken

The actual technique consists of igniting the pre-heated alcohol in a spoon, then adding it to the glass (which already contains the cocktail). If performed correctly, the cocktail should catch fire

It is legally required by most jurisdictions to keep a fire extinguisher in the bar if you make flaming drinks
When ignited, flames tend to burst up quickly for a moment. This flame is hot enough to burn your hair instantly, so watch out and always leave enough room for it to exhaust its initial burst

Once heated, do not keep heated alcohol around for too long, it is actually very dangerous because it catches fire easily (especially on summer)

Keep flammable objects far, this includes your bottles, which should be properly closed with their lids prior to igniting the drink

After igniting the drink, it is strongly suggested to not add any more alcohol, as it is quite dangerous

Don't Try This Cocktail At Home



One of the cool things about cocktails, as opposed to fancy chef recipes, is their accessibility. Just about any joker armed with a good cocktail book, booze, ice, jigger, and shaker can mix up a drink with great results. There is, however, one drink best left to the professionals--the Blue Blazer. Invented by Jerry Thomas, the godfather of mixology, the drink involves pouring flaming liquor back and forth between two glasses. Like an Evel Knievel stunt, the more showmanship that goes into its making, the better the Blue Blazer tastes. Or at least that's how it appeared at New York's Pegu Club on Monday night for the kick-off of the 1st annual Slow Drink Week at Pegu Club. From October 27th through November 3rd, participating bars will feature a special cocktail; the proceeds will benefit the Slow Food NYC Harvest Time Program, which includes Edible Schoolyards at schools in East Harlem and Williamsburg, Brooklyn. If you need a reason to drink, this is it.




The legend Dale Degroff and Kenta Goto demonstrate the perfect Blue Blazer technique.
At Monday's kickoff, some of the country's best bartenders (Phil Ward of Death and Co., Kenta Goto of Pegu Club, Jim Meehan of PDT) and cocktail ambassadors (Dale Degroff, Dave Wondrich, Gary Regan) competed in The 1st Annual Blue Blazer-Off. Each of the team's Blue Blazers were by the book, until a suprise duo showed up--pastry chef (and now part-time bartender) Johnny Iuzzini and FCI's Director of Culinary Technology Dave Arnold, who are planning a bar together. Their creation involved shooting flaming alcohol from a syringe into a mug, which Iuzzini was holding across the bar. The photo above explains it all.


If the Blue Blazer is something you want to try at home (and you're positive you have a fire extinguisher nearby), best to learn it from Dale Degroff's just-released The Essential Cocktail, which includes 100 classic and new drink recipes. Here's how:

Blue Blazer

1 teaspoon white sugar or less, to taste
1 1/2 ounces boiling water
1 1/2 ounces scotch, warmed
Lemon twist, for garnish

Into a London dock glass--a stemmed glass meant to hold port or Sauternes but that works nicely for hot or warmed mixed drinks--spoon the white sugar. Heat two silver-lined mugs using hot water. When they're nice and hot, pour the boiling water into one mug and the warmed scotch into the other. With a long-handled match (like a fireplace match or a nice-sized kitchen match), ignite the scotch; note that the scotch can also be lit with a flamed lemon peel, giving the opportunity for a bit more showmanship. Lower the lights. Pour the flaming scotch into the hot-water mug, then back into the now-empty other mug. Pour the flaming mixture back and forth a few times, partially to mix the drink but mostly for the pure drama of it. Each time the liquid is poured back and forth, carefully increase the distance between mugs--that is, if all precautions have been taken and you're feeling confident in your technique. Finally, pour the flaming mixture into the London dock glass, garnish with the lemon twist, and serve with a racing heart and immense pride.

This is my favorite Fleming coctail ( Fleming Lamborghini)

I sell many Fleming Lamborghini in one month. We get so many sales from it. itz fun

Flaming Lamborghini

Flaming Lamborghini

Flaming Lamborghini

Top Ten Tips for the Professional Bartender

Bartenders or “mixologists” just don’t get enough credit. People seem to think that anyone can mix a quality cocktail. They usually only realize the difference between a beer-tender and bartender when they receive a truly horrible drink. Those who imbibe and enjoy finer beverages tend to be a bit more appreciative.

Here are ten tips that will help anyone become a more professional bartender (in no particular order):

1. Always keep your bar surface, stools, glasses, serving station, and preparation area spotless. People do not want to pay top dollar for cocktails that are prepared sloppily or in a dirty area. Sitting on a dirty stool or placing belongings on a sticky surface as one sits down is also offensive. An immaculate bar with shiny glasses and bottles is as important as the quality of your products and the skill with which you prepare cocktails.

2. Make sure that you garnish cocktails properly. If you are unsure of appropriate garnishes, pick up bartending book. It pays to know as much as possible about your trade, and it also translates into better tips.

3. Never tell a customer that you can make a particular cocktail that he requests if you aren’t sure you can make it properly. Ask the guest to give you a moment then go look it up (or ask another bartender) to make sure you prepare it correctly. It pays to keep a bartending book handy for such occasions.

4. Make sure your garnishes are fresh. Nothing ruins a perfectly good cocktail faster than a wilted lemon wedge or a wrinkled olive. Take the time to cut fresh fruit and twists and keep garnishes chilled. If you store olives in a bit of olive juice, they will stay fresher longer.

5. Know your customers. If you serve a customer regularly, you should be able to remember what he or she orders. Greet the guest and offer his or her usual cocktail, mixing it precisely. Also, remember if the guest prefers onions over olives or a twist instead of a wedge, and if there are any other special touches, such as a splash of soda, or just one ice cube. People enjoy being recognized and pampered.

6. If a good customer asks for a particular item on more than one occasion and you don’t have it in stock, see if you can order a bottle to keep on hand for that customer, even if it isn’t something you serve regularly. Surprise the guest with it on his next visit.

7. If you bartend in the lounge of a restaurant, pay attention to guests seated at the tables. If the wait staff is busy, you should certainly check on guests and freshen their cocktails while they wait for their server. Doing so reflects well on your establishment and your professionalism. It also generally translates into more and better tips.

8. Do not assume that the customer wants a “well” drink simply because he or she does not specify a brand. Always inquire, or recommend a good product. This is especially important when you are serving affluent guests.

9. If you are required to wear a uniform, make sure it is clean and pressed. You should be well groomed and always look your best. If you don’t wear a uniform, dress in tasteful, professional attire. Do not overdo jewelry, fragrance, or makeup.

10. Be courteous and friendly at all times. You’ll find that most people will respond in kind. If guests behave rudely, take the high road and remember that they are only making themselves look bad. You will be respected by those whose opinions actually matter.