Check out this video on the bacteria found on our lemon wedges.  Will it make you think twice next time you order your Vodka Soda, or does this lady just have too much time on her hands?

Comments PLEASE!

Cheers,

James Wedmore
www.Bartend4Profit.com

Hey guys, great article written by guest author Jeremy Sherk, author of Bartending Secrets Exposed. Enjoy!!

Essential Glassware You Must Know As A Bartender

As a bartender, it’s essential to serve drinks in the correct glassware. The whole essence and experience of a drink is in the quality and style of the glass it’s served in.

Would a nice cognac really be the same in a highball glass as opposed to a snifter?

Would a glass of wine really be the same in a rocks glass?

Would that sexy cocktail really be the same in a pint glass as opposed to a frosty, chilled cocktail glass?

Glassware isn’t just designed for the look and feel of a drink either. There’s often a beneficial purpose behind the design. For example, the slim, tapered neck of a champagne flute is designed to prevent the bubbles in the champagne from escaping. Also, the wider bowl of a red wine glass is designed to let the wine breathe.

Now I’m not going to list every shape and style of glassware in the universe. I’m going to focus on basic, ESSENTIAL glassware you’ll be expected to use and be familiar with as a bartender. I want to help you succeed, not intimidate you with dozens of different glasses out there.

Remember also that good-quality, sparkling clean glasses make a huge difference to the customer. Drinking is a ritual and all aspects of the ritual should be perfect, so glassware is something you should take very seriously.

Ready? Let’s go.

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Shot Glass
1 – 2 oz.
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You’ll have more of these break on any given night than any other glass. The kind of people pounding shots back will naturally slam them down on the bar, which often chips and even shatters them.

The most common are 1 oz. or 2 oz. shot glasses. Shot glasses are used for any shot or shooter. From a flaming shot of Bacardi 151 to a layered B-52 shooter.

Shooters with juice in them, like a Broken Down Golf Cart, should go into a 2 oz. shot glass so that the customer gets their 1 oz. of booze in the shot.

Used as a measuring tool as well, shot glasses are a must have in every bar.

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Rocks Glass (Old Fashioned)
4 – 9 oz.
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Known as a rocks glass because it’s used to serve many drinks with ice in them. The rocks glass is used for serving any built, single cocktail on-the-rocks.

When you’d use this glass:

- if a customer asks for their drink “short”

- for a “scotch on the rocks”

- for a “vodka martini on the rocks”

- for a Black Russian

- for a Gin & Tonic

You get the idea.

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Highball Glass
8 – 12 oz.
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A “highball” is any drink that mixes alcohol and a mixer. i.e. vodka cranberry, rum & coke, gin & tonic, whiskey seven, etc. Thus, the highball glass was developed to accommodate these types of drinks.

While “highballs” can just as easily be mixed into a rocks glass, it all depends on what the policy is where you work, as well as the volume of the glass. I will use highballs for ‘doubles’ and rocks glasses for ’singles’. I’d rather give the customer a little less mixer on the ’single’ which is why I use a rocks glass in that situation.

Highballs are by far your most versatile glass.

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Cocktail/Martini Glass
4 – 6 oz.
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This glass has true presence. You can take a simple cocktail, like a screwdriver, and shake it with ice, pour it into a frosty cocktail glass, add a nice garnish and voila! You’ve got a very sexy cocktail!

Any martini must go into this glass unless requested otherwise. Only shaken drinks will go into this glass as well, you’ll never build a cocktail into this glass, that would be very low-class.

Also, because of its ‘V’ shape, having ice in this glass is very awkward because it will keep hitting your teeth when trying to drink the concoction. Never add ice to a cocktail in this glass, unless a customer requests it, which does happen occasionally.

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Brandy Snifter
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Despite the often large size of the brandy snifter, don’t pour more than a couple of ounces of brandy into one. The short stemmed bowl design is meant to be cupped to allow you to use your hand to warm the brandy.

Also, the size of the snifter will greatly influence the strength of the aroma, and unless you warm your brandy you will likely prefer to have a snifter smaller than 16 ounces.

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Beer Mug/Glass
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For some, there’s nothing better than a frothy, big headed mug of beer to satisfy one’s craving. Not every bar has mugs but your bar should have some type of glass designated for beer.

There are so many types and styles out there. In Belgium for example, each beer has it’s own signature glass!

Generally beer glasses are very thick and sturdy compared to other glasses.

The author of this article, Jeremy Sherk, is an expert, world-class bartender who has helped thousands of bartenders land their dream job and explode their level of cash tips.

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Do you have what it takes?

I get this question fall of the time and it kills me that this misconstrued perception stops people from ever becoming a mobile bartender!

How much experience do you really need?

Time and time again I have had bartenders tell me that they do not have enough experience to do what I do!!

WHAT?! That is Loco! Each and every one of my bartenders that works for me, had ZERO bartending/serving experience before they started.

I trained each and every one of them in one afternoon. They had some drink recipes to memorize as well as a few other crucial elements, but every single one of my bartenders already had one key ingredient that made every host and customer LOVE them after their very first event.

They are personable!

When it is 12:30am and you are drunk, does it really matter if the bartender makes the best Dirty Martini in the world? He has been making you laugh all night and taking extra special care of you to make sure you feel like a king!

So…when I get that question, “How much experience do I need to start mobile bartending?” the answer is

NONE!

The Bartend-4-Profit System even includes a Bartender Crash Course which teaches you everything you would ever need to know to become the best damn mobile bartender!

Think about it! At a bar or restaurant, bartenders are forced to memorize specialty drinks, make blended cocktails, work a POS, serve food, restock everything, change kegs, and handle money! That is hard work!

At a private party, you can get paid WAY more to poor beer and wine and a few basic cocktails all night. No cash, no credit cards, no restocking, and no complaining customers!

It is so easy you have no idea! I love my job!

Actually, the only tricky (yet fun) part comes in your marketing. How can you book more gigs, charge more money, and pick the best clients & parties?! Oh! Don’t worry I teach you all of that!

For now, take a look at your current situation. Is the only thing holding you back from becoming a mobile bartender the fact that you feel you are not “qualified?” If you’ve learned anything from me, you will know that that is crazy!

Some Tips on Self-Teaching:

If you want to jump right into Mobile Bartending, but do not have the “bartending experience” or you havn’t purchased The Bartend-4-Profit System yet, here are some great tips on how to teach yourself how to bartend!!

• Don’t waste your money on bartending schools!
• Frequent bar & restaurants during peek hours and WATCH!!
• Come back to these bartenders when they are NOT busy and ask as many questions as possible!
• Pick up a drink recipe book and start learning the POPULAR drinks only! A few martini-style drinks, simple built ones, and any other one that sounds familiar
• Practice at home with old vodka bottles filled with water (get speed pourers)
• Practice with the REAL THING and enjoy! I your cocktails are too strong/weak, adjust!

That’s about it! Learn how to open beer and wine, and you are ready to start bartending private parties and events!! Now get your butt out there and start making some money!

So…How Much?

Almost everyday I get asked this question. I open the door, pull back the curtain and expose a bit of my exciting world as a Private Party Bartender, and people say “AWESOME! Great! …How much?”

It is a great question! If you are going to take the leap (I call it a small step) from employee to entrepreneur, you are going to want to minimize as many risks as possible, and when you hear about all of the details of having a Bartending Business, most are left wondering “what’s the catch?”

Why Bartending Rocks:

Becoming a mobile bartender has more perks than I can think of, and frankly need to save for future posts. But the NUMERO UNO reason why becoming a Mobile Bartender kicks some serious butt is:

ALMOST ZERO START-UP COSTS!

I’m serious! It really does not cost you much to get you started and on your feet! Even better, you will make so much money so quickly that you can reinvest a portion of your profit into your business so that it will continue to grow.

So what are we looking at here?

What does low start-up costs mean? Well, in The Bartend-4-Profit System’s Home Study Course, I include a detailed list of everything you need and how to get it at the best price. In this post, I have given you a brief list of your most important items and their costs. Remember, in the service industry, people are paying for you…not a physical product!

(In order of importance-in my opinion)

• Business Cards ($100-150)
• A Uniform (all black, or tuxedo shirt, vest, etc…you should already have something)
• Bartending Tools (shaker, wine key, bottle opener, speed pourers, coolers, garnish tray,etc) (less than $100)
• A Portable Bar (you can do events with out one, but you can charge more if you have one…and you can get one anywhere from $50-$1500, I give you a list of all of the different bar options in the home study course of Bartend-4-Profit)
• A Website (your best marketing tool…and you can get it for under $300…don’t worry, I show you exactly how to have one made asap in the Bartend-4-Profit System)

I hope this helps give you an idea of just how EASY it is to get started! PLEASE use the comment form below to address any aditional questions you may have! THANKS GUYS!

James Wedmore
www.Bartend4Profit.com