Best New Suggestive Selling Tool For Bars & Restaurants

Use PROMO CODE: SY1F1CMB & get 2 additional ads free.

Use PROMO CODE: SY1F1CMB & get 2 additional ads free.

Do You Use The TVs In Your Venue To Market To Your Customers?

Still using chalk boards to advertise your specials?
You are in the dark ages. This new product called eXposureTV is the smartest, cost effective and profit generating in house promotional tool that I have seen in years.
I love it and it absolutely will increase your avg. check total every day.
They are even offering some companies with multiple venues a Free Trial.
( See Bottom Of Article For Contact Info )

I am, and always have been, a huge supporter of having the entire staff be good suggestive salespeople. Major companies in just about every industry use this technique to increase sales. This product does it for you .

Learn more about ROI at eXposureTV.us by clicking the image. 

Learn more about ROI at eXposureTV.us by clicking the image. 

How many customers do you have per day?
What if only 20 existing customers spent just $10 more per day? That's $200 per day and potentially $73,000 per year.

In the interest of full disclosure & honesty, I liked this product so much that I actually contacted them to see if I could help promote it. I’d buy the whole company if I could afford it.

For those who know anything about me or my family company of 21 years, our reputation in this industry is too important to us to say anything about anything that I don’t personally believe to be true.

I’m telling you that eXposureTV has fantastic value to people in the hospitality industry.
It will absolutely help you make more money and make your place look cooler and more professional.

So, I now officially endorse eXposureTV and will get a commission if you or your bar decide to get it.

Obviously, I’m strongly recommending that you at least take a look and tell your managers about it.
So, Read on if you’re ok with that and want to increase the avg. sales in your bar or restaurant. Higher avg. check = higher avg. Tip as well.

Questions:

Turn your HDTVs into marketing tools. Learn more at eXposureTV.us by clicking the image. 

Turn your HDTVs into marketing tools. Learn more at eXposureTV.us by clicking the image. 

Do you have an HDTV or many of them in your venue?
If so, Then your main cost is already paid for.

Your customers eyes are glued to your TV’s for hours and hours watching the big game.

Are you using that fact to your advantage?
Probably not, other than using the TV’s to attract customers to sit at your bar.

How Much are Your Customers Worth?
- How much do they buy over time?
- How much profit do you make?
- How often do they come back?
- How long do they stay?
- What's the probability of them buying multiple products or services?
- How much profit per customer visit?

To be directed to the eXposureTV website, click on the image.

To be directed to the eXposureTV website, click on the image.

How much of a return do the TVs in your venue really give you?

- Did you spend thousands of dollars on all of those TVs?
- How many commercials are seen in your venue every day?
- How many of those commercials are yours?

What is eXposureTV?
A game changing way to Turn your own TVs into marketing tools by displaying your own ads. Using a portion of the screen or even the whole screen to promote whatever you want.  

It’s easy to do and you control the ads.
Switch from TV, to Full Screen Ads, to TV & Ads with a click of a button.

By clicking the image above, a new window will appear and bring you to the eXposureTV website telling you more on what this amazing marketing tool is all about. 

By clicking the image above, a new window will appear and bring you to the eXposureTV website telling you more on what this amazing marketing tool is all about. 

What kind of ads?
Anything you want. That’s the greatest thing.
You can advertise drink specials, Dinner Specials, special events that you’re holding
i.e.. Karaoke night, UFC night, Ladies night, Opening & closing times, Bottle service, Late Night Drink and Food Specials, Don't Drink & Drive.

Or, Fun facts about.... Your Products & Services,
( See below RE: Selling Ad space to your liquor reps etc. ), your bar, your staff, weird laws still on the books, etc. etc. It's really endless.

You have to show your customer why they should stay longer and come back more often.

Chris Lenahan, Bar/Nightclub industry expert, consultant, educator, author of “the Little Black Bar Book”, professional speaker and owner of multiple bars, is an early adopter and user of eXposureTV. 

Chris Lenahan, Bar/Nightclub industry expert, consultant, educator, author of “the Little Black Bar Book”, professional speaker and owner of multiple bars, is an early adopter and user of eXposureTV. 

The potential and probable numbers are really impressive.

Today's nightclub, bar & restaurant profits rely on keeping patrons in longer, spending more on services, and getting them to come back more often.
$20 more from 20 patrons per day returns $146,000 in a year!

Why wouldn’t you market your brand, products and services to your visiting patrons while they visit your venue and watch your TVs?

If you don’t, you’re just giving your valuable marketing space away for free to the TV stations.

Click the image above to learn more about the ROI. You will be brought to the eXposureTV website. 

Click the image above to learn more about the ROI. You will be brought to the eXposureTV website. 

You can even SELL ads!
1) Your Suppliers/Reps for Liquor, Beer, Energy Drinks etc. 
These people are constantly looking for better ways to promote their products in your bar.
Your reps will jump at the chance to get more "Eyes On" their product at the actual point of sale.

2) To other local non competing businesses.
Sell a few ads and pay for your eXposureTV system in a few months.
Then, keep selling your ad space and make a direct profit.

Better yet, get other local businesses to use eXposureTV too.
Trade ad space and everyone wins.

Show this article to your promotions manager and their eyes will light up with possibilities.

3) Special Occasion Messages

Happy Birthday Julie from Spirits On Bourbon. "Digital signage is about marketing, Ohren says. Click on the image above to see more about this marketing opportunity. This could work for you.

Happy Birthday Julie from Spirits On Bourbon. "Digital signage is about marketing, Ohren says. Click on the image above to see more about this marketing opportunity. This could work for you.

Mike Ohren, CEO of eXposure Marketing, Says, "I just got back from New Orleans Sunday. I took my wife down to celebrate her birthday. We have two eXposureTV media players installed at Spirits On Bourbon. This was a very successful Bar Rescue bar. We told the owner Steve Smith, eXposureTV is the Bar Update. 

When I brought my wife to Spirits, she saw a Happy Birthday message and her picture on one of the screens. This gave her, her 15 minutes of fame. This gave me the idea of selling ads to individuals.

eXposureTV in action down in NOLA at Spirits On Bourbon. 

eXposureTV in action down in NOLA at Spirits On Bourbon. 

Take a look at this link, it will explain what we are now managing for Spirits. It’s a great marketing opportunity for them. The reason I share this, is that it’s not only a great way to generate income from eXposureTV, but to drive more customers into Spirits. This may also work for many venues." 

How much does eXposureTV cost?
Lease it for $200 per month, after a down payment of $400, or buy it for $1,595.
Manage the ads yourself or have them do it for you.

How does eXposureTV work?

Learn more about the full screen layout by clicking the image above. You will be brought to the eXposureTV website. 

Learn more about the full screen layout by clicking the image above. You will be brought to the eXposureTV website. 

Switch from TV, to Full Screen Ads, to TV & Ads with a click of a button.
It's that easy.

- When the game is on, you may want to watch full screen TV.
- When you want to advertise your specials and watch TV, switch to the Combo layout.

Click the image above and you will be brought to the eXposureTV website. 

Click the image above and you will be brought to the eXposureTV website. 

Full Screen - Maybe you want to use the entire screen to promote your products, services, and events with style. Or enhance the atmosphere, just click the button again and switch to the full screen layout.

Because the entire screen is used, you can use motion graphics and video as well as still images.
This works best if you have several displays in your venue.

Choose a few key displays to show eXposureTV.
Use this, not only for advertising, but to enhance the look and feel of your venue.

The banner on the bottom will also display "live text" that you will be able to edit with a web browser. Learn more about the combo layout by clicking the image above. You will be brought to the eXposureTV website. 

The banner on the bottom will also display "live text" that you will be able to edit with a web browser. Learn more about the combo layout by clicking the image above. You will be brought to the eXposureTV website. 

Combo layout- Shrinks the TV feed (music videos, a football game, etc.) and creates three zones that are used for marketing - including your products, services and events, without losing the TV feed.

In the center bottom section, there can be live messages, your website, and your social media sites.
This gives you the ability to create and change a message on the fly.

Use this to advertise on-the-spot specials, upcoming special events, etc.
All you have to do is log into a webpage from your office, home, or smart phone and type in your message.

That’s it. Super easy.
These messages will rotate with ads for your social media sites such as Twitter & Facebook.

Click on the image above to see illustrations on how eXposureTV can be connected in different scenarios. 

Click on the image above to see illustrations on how eXposureTV can be connected in different scenarios. 

What you will need.
Just about everything you need, you probably already have. That is, an HDTV (1080p preferred), satellite or cable feed with HDMI output, and an internet connection.

If you have a HDMI or component video  distribution system, you will be able to display the content on multiple TVs and increase the effectiveness of your advertising.

Installation is simple. The media player connects to your TV, or video distribution system, via an HDMI or Component cable.

Management - Choose to manage it yourself, or have their expert staff manage it for you.
Either way, their design team will create 7 custom ads, website and social media ads for the combo layout as well as 7 custom full screen ads.

They will program the media player to work with your network and video distribution method. Once you receive the kit, all you will have to do is plug it in.

If you choose to own and manage it yourself, they will provide an online meeting to show you how to manage it. More extensive training is available.

For more about how to order, click the image above and you will be directed to the eXposureTV website ordering page. Use PROMO CODE: SY1F1CBM & get 2 additional ads free.

For more about how to order, click the image above and you will be directed to the eXposureTV website ordering page. Use PROMO CODE: SY1F1CBM & get 2 additional ads free.

If you purchase eXposureTV and want them to manage it, or if you lease eXposureTV, you will have the choice to have your ads updated once,
or twice per month.

They will create up to 4 ads per month, but you may also submit as many ads as you wish, either once or twice per month.

Don't miss the opportunity to increase your profits by not letting your customers know all you have to offer.


It’s Simple Math, If You Don’t Have eXposureTV, You’re Leaving Money On The Table.

If You Have Multiple Venues
And
Would Like To Be
Selected
For A Free Trail
Of eXposureTV,
Contact Mike Ohren,
the CEO of eXposure Marketing, for details.

Scott Young - Founder of:
www.NightclubBarAndRestaurantTraining.Com
Like Netflix... Hundreds Of Training Programs For The Hospitality Industry

Liquid Nitrogen Cocktail Nearly Kills Girl - Bar And Employees Prosecuted

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If you’ve ever considered using liquid nitrogen to add a little extra pizazz to your cocktails, you may want to think again.

According to the Lancashire Evening Post, an 18-year-old girl, Gaby Scanlon, nearly died after drinking a liquid nitrogen cocktail. She was celebrating her birthday with friends in Lancashire, UK in October 2012 at a Oscar’s Wine Bar.

CT scans revealed a large perforation where the liquid nitrogen had burned a hole in her stomach and completely destroyed the lining, reported the Lancashire Evening Post.

Doctors performed a four-hour emergency operation to remove her stomach and connected her oesophagus directly to her small intestine.

The owners of the bar, one of its directors and an employee are all named in the lawsuit that will begin in Lancaster Magistrates’ Court on February 9 2015.

Scott Says...
I personally have no experience using liquid nitrogen  and I know nothing about this technique of “lacing” a shot with it.

Questions I’d like to ask you:
1) Have you ever made a drink using liquid nitrogen?
2) If so, how do you do it safely?
3) What is “lacing”?
4) Have you ever consumed a drink that used liquid nitrogen?

Scott Young -
Author of The Ultimate Guide For Working Bartenders

Founder of
www.MixedDrinkRecipes.Net  ( New - 17,000 Free Recipes )

www.ExtremeBartending.Com
( We Fly To Your Bar To Train Your Staff, 20 Years, Creator of 25 Bar Tender DVD's )

www.TheBartendingMasters.Com



100 Liqueurs & Their Tastes That Every Bartender Should Know

What do you think should be added or deleted?

I’m trying to put together a good list that are the most popular/go to/have to have bottles of alcohol in your bar or at least know about.
This is Not a complete list by any stretch which is why i’m asking for your input please.

It was a hard one to specify because there are so many Liqueurs and Liquors so I really mean both. I just threw together that list off the top of my head knowing i'd be missing a lot.
So, basically any kind of alcohol you think EVERY bartender should know about in order to be prepared to work in many places.

Also, so many different types of bars.
That's why i'm asking for help so nothing falls through the cracks.
Thanks again :)

The words liqueurs and cordials are used interchangeably. Liqueurs were first developed by the Christian monks of the middle ages.
They were developed to help the sick. The monks added secret combinations of honey, seeds, herbs, spices, roots, and bark to distilled-base spirits and offered them as remedies.

Brand/Type    

Absinthe
After Shock  
Alize
Alize Blue
Alize Gold
Alize Red
Amaretto

Anisette  

Apricot Brandy
Aquavit
Bailey's Irish Crème  
Banana Liqueur  
Benedictine  
Benedictine & Brandy or B &B (D.O.M.)  
Blackberry Liqueur  
Blue Curacao
Butter Ripple Schnapps
Cactus Juice

Campari
Cassis
Chambord
Chartreuse  
Cherry Brandy
Cherry Marnier

Cinnamon Schnapps
Cointreau  
Cranberry Liqueur  
Cream Liqueurs  
- White Creme De Cacao  
- Creme De Menthe Green
 - White Creme De Menthe
- Creme De Banana
- Crème de Cassis
 
Drambuie  
Dubonnet
Fino Sherry
Fireball

Fire Water Cinnamon Schnapps
Frangelico
Fruit Liqueurs  
Fruit-Flavored Brandy  
Galliano  
Godiva  
Goldschlager
Grand Marnier
Grappa  
Hypnotiq

Irish Mist
Jack Daniels
Jagermeister
Josie Frambois
Kahlua
Licor 43  
Licor de Pina
Lochan Ora
Long Island Ice tea

Lychee Soho

Madeira
Malibu  
Mandarine Napoleon
Marashino Liqueur
Marie Brizard Chocolat
Marie Bizzard Watermelon -

Marsala
Melon Liquor  
Metaxa
Moet Petit Liqueur  
Mohola
Nassau Royale
O Cha -
Orgeat
Ouzo  
Pama Pomegranate -

Pernod  
Petite Liqueur
Pimm's Cup  
Pisco Brandy
Praline
Prunelle  
Rock N’ Rye
Rumple Minze
Sabra
Sake
Sambucca
San Francisco Cookies & Cream
Schnapps
Sloe Gin
Sour Puss Apple
Sour Puss Raspberry

Southern Comfort
Tia Maria  
Triple Sec  
Tuaca
Wild Turkey Liqueur
Yukon Jack -

Thanks for your input :)

Scott Young -
Author of eBook

Founder of
www.ExtremeBartending.Com
( We Fly To Your Bar To Train Your Staff, 20 Years, Creator of 25 Bar Tender DVD's )

www.MixedDrinkRecipes.Net

www.TheBartendingMasters.Com

Can Bartenders Still Work As They Get Older? 40’s, 50’s, 60’s?

Bill the Bartender- Owner, www.BillTheBartender.Com

Bill the Bartender- Owner, www.BillTheBartender.Com

Bartending is a true profession & can be a lifetime career until retirement for many people. That is If the person is really good at their job & healthy.

With all the different types of bars in the world that need bartenders…casinos, resorts, hotels, neighborhood pubs, casual restaurants, fine dining restaurants, nightclubs, cruise ships... not to mention working special events, weddings, trade shows, etc.….

I strongly believe that Bartending isn’t only for “Twenty Somethings” working in a hip hop dance nightclub for other “Twenty Somethings”.

This issue was very personal for me. Scott Young -
Founder of www.ExtremeBartending.Com , www.TheBartendingMasters.com, and www.NightclubBarAndRestaurantTraining.Com, me :).

A few years ago, I was involved in a bad car accident and court case where the insurance company was arguing against this. They were trying to convince me that I was really too old to work a bar job anymore.

I think they’re quote was something insulting like, “ Well, bartending is for young good looking people isn’t it? And you’re getting older so even if you could bartend now how many years could you really do it?" ( I couldn’t because of injuries after my car was rear ended by a cement truck ).

The big bad insurance company was of course trying to minimize what they would have to pay out.

So, I posted this question on my Facebook Page & a few of my groups on Linkedin to find out and have some actual evidence from real people to back it up.
We got some really great answers so I wanted to keep the discussion going here on my blog.

QUESTIONS:

1) Are you bartending and How old are you?

2) How do you find that your age, old or young, affects your performance, the way staff, customers and managers treat you?

3) Do you know of any older bartenders than you? How are they doing?

4) Stories to share? We’d all love to hear them.

What do you think?
Same questions about Waiters/Waitresses/Servers etc. and Bartending & Customer Service Trainers?

Thank you for your input :)

Scott Young
Founder of:
www.NightclubBarAndRestaurantTraining.Com
Like Netflix... Hundreds Of Training Programs For The Hospitality Industry

Next Stage In The Evolution Of Drinking? Vapor Spirit

vapor-spirit-bartending-device-2.jpg

Will this give bartenders another way to give better bar service?

What do you think your customers will think of it?

I’ve recently been researching the “What’s New & Cool” in the bar & beverage mixology world in my never ending quest of not only, how to become a bartender, but how to continue your learning so your bartending skills & knowledge will help you be great.

I have some interesting blog articles coming in the next few months and I’m beginning with the Vapor Spirit. I haven’t tried it yet but I am getting a personal demonstration next week. I’ll post in the comments section below on how it went for me. Here is what I've found out so far.

vapor-spirit-bartending-tool.jpg

This cool looking new device transforms the way bar customers and people at home consume alcohol.
You’re now able to inhale the vapors of the alcohol and this provides people with a completely different experience than they are used to.

According to what I’ve found, when you inhale the vapor, you can really taste the subtle tastes of the spirit. Maybe we can look at it as new bartender tools of the trade or bartender supplies and you wouldn’t have to take any mixology classes to learn how to serve it.

So, if like wine enthusiasts and converts to molecular mixology, you want to enjoy all of the nuances that your favourite scotch or flavoured vodka has to offer, the Vapor Spirit will let you truly taste all of the flavours and aromas that you are inhaling. That sounds pretty cool to me.

Apparently, this process enhances the flavour profile of the alcohol you are consuming so you can taste the spirit and not the burn.

Their website says,”Vaporizing of the alcohol acts as another stage of distillation and the vapour inhaled has little to no impurities, almost no carbs and significantly reduces your chance of getting a hangover! The applications of the Vapor Spirit are endless and very exciting.
Bartenders and chefs now have access to a tool that will open a whole new avenue of creativity."

Guest blogger Thomas Hooley tells his story about his experience….

When I walked into my favorite watering hole the other week, nothing seemed out of place. The regulars were sat in the corner, discussing their daily lives, the pool table was being used by a young couple playing the game very poorly, and the bartender was busy prepping for the later rush of customers. Something, however, was different about the bar that day.

Out of the corner of my eye, I spotted three young professionals, two men and a woman, seated around a table, with a device I had never seen before adorning the center. Curious, I walked over to the three, and inquired about the curious device that appeared to be the center of their attention.

vapor-spirit-bartending-device.jpg

“This is a Vapour Spirit,” responded Jessica; a twenty-six year old Restaurant Manager.” It’s a new way to consume alcohol”, she continued, “It uses the process of vaporization to bring out the full taste of the spirit placed in the globe” she said pointing to the glass sphere atop the device.

“Yeah,” chimed in Paul, a twenty-five year old Accountant, “you just put the alcohol in the globe, place it on top of this metal ring, and light the candle in the pint beneath the ring.” Paul took a sip of his beer, placed it down on the table, and leaned in to put his lips around the acrylic straw protruding from the globe, and took a deep breath. He leaned back in his chair, and exhaled.

To my great surprise, no smoke emanated from his mouth. “Did you get anything?” I asked, “of course”, he replied with a grin. “Well, how do you know it’s working?” I pondered aloud.

Brandon, the third member of the group, finished his mojito and answered “you look at the condensation that collects on top of the globe.” “When the alcohol is vaporized, it rises to the top and collects, condenses, and then falls back into the spirit at the bottom, for the process to begin again.” “It’s kind of like the water cycle!” I blurted out, so happy to finally be able to put my elementary school knowledge into use.

“Pretty much,” Brandon replied with a smirk. With my attention now fully captivated, I asked Jessica about what differentiates drinking alcohol and consuming it in vapor form. “Well first off,” she replied, “consuming alcohol in vapor form greatly reduces the amount of calories consumed, because you’re not taking in all the sugar and other products that are present in the spirit.

Also, because the alcohol is vaporized, all the impurities are removed during the vaporization
process, which means your liver does not need to filter it for you, hence, virtually no hangover!

Plus, because it is absorbed without alterations from the liver, it begins to affect you much quicker than drinking it would.” Convinced I needed to try it for myself; I leaned in and took a deep breath from the straw. The globe, which contained a certain nautical themed spiced rum, produced a flavour that I could not believe had come from that particular spirit.

I had been told that the rum would produce a flavour of cinnamon and vanilla, but never believed it until that evening, where those two tastes danced on my pallet, and left me with a very smooth and relaxed feeling.

After spending some more time with the three, and taking some more inhales from the Vapor
Spirit, I decided it was time to call it a night, and exited the bar.

As promised, the next day produced no hangover, and I awoke feeling refreshed, energized, and ready for my day. The Vapor Spirit performed exactly as I was told it would; and I experienced the next stage of evolution in the consumption of alcohol.  

vapor-spirit-bartending-device-3.jpg

The Vapor Spirit is very simple to use and gives the user an amazing experience with absolutely no hassle.
Just follow these simple steps:

1. Light candle and put in pint glass.

2. Place custom Vapor Spirit metal ring around top of pint glass.

4. Use funnel to pour approx. 1.5 ounces of desired spirit into globe.

5. Place globe on top of the glass with opening facing up.

6. Let sit for 5-7 minutes.

7. Put straw into globe - Inhale deeply and hold for a second, then exhale.

* Please enjoy responsibly

** Statements made in this article are a prospective not fact. No scientific research has been done for this article.

To learn more about this product visit www.vaporspirit.net

Tell us what you think of this new concept. Cool buyable/usable product?
Fad/gimmick? Would you like to try it? Have you tried it?

*** Since posting this, i've gotten a few questions/concerns RE: the health safety implications of inhaling the vapor. Not sure why it didn't occur to me in the first place but wanted to add the question. I'll be asking the distributors to post their comments below on this issue.

This is their response...

Hi Scott,
Regarding the health concerns on your blog. Please send me the link you would like to me comment on specifically and I will.

Here is our take on the concerns:
Looking at overall vaporization of alcohol consumption rates we feel our product is just as safe if not safer than drinking. Compiling data sets and studies from similar companies many of which vaporize alcohol at a much faster rate we are highly confident in the safety of our products. 

For example, vapshot, which is a much more rapid vaporizer of alcohol.
Each Vapshot consists of alcohol vapors contained in a 1-liter serving bottle. Using 80 proof spirits as a standard, the following are the tested absorption rates:
One (1) Vapshot 1-liter serving - Breathalyzer test one (1) minute after consumption results in a reading of less than 0.05%.

After 10 minutes, the levels are back down to 0.00%
Consumption of three (3) 1-liter servings one after another - Breathalyzer test one (1) minute after consumption results in a reading of 0.09%.

After 15 minutes the levels are back down to 0.00%
Using OSHA (Occupational Safety and Health Administration), one of the most respected and stringent standards as a guide, the following are test results from a licensed and accredited independent testing laboratory.

As shown, consumption of a 1-liter Vapshot every ten (10) minutes falls far below the set safety levels. Although the duration of the chart is only one (1) hour, OSHA provides for the same levels of ethyl alcohol in the lungs for eight (8) hours straight per day.

 I hope this will suffice.

Scott Young -
Author of eBook - 199 Ways To Increase Your Tips  
Only $9.99 ( Over 300 Pages )

Founder of
www.ExtremeBartending.Com
( We Fly To Your Bar To Train Your Staff, 20 Years, Creator of 25 Bar Tender DVD's )

www.MixedDrinkRecipes.Net

www.TheBartendingMasters.Com

Forced 15% Gratuity / Tip For Guests That Don’t Speak English

are-you-serious.jpg

Yes, it’s actually happened in Hawaii in 2011. That’s not the only place either. According to The Huffington Post, "At least two restaurants in Burlington, Vt., charged a French-speaking family an automatic tip, Seven Days reports. These restaurants say they charge foreigners extra because they assume they are bad tippers.”

WOW.
I just saw this but wanted to shine some light on it. A restaurant in Honolulu, Keoni by Keo’s, has printed this policy on their menu. The menu also says parties of six or more will be charged the same amount.

The Waikiki restaurant told a reporter at KITV that, "its customer base includes many international travelers who, by custom, do not tip. The restaurant says it's merely trying to help its customers and wait staff."

The restaurant also said, "IRS rules require the restaurant to consider 8 percent of its total sales as tips, so waiters must pay taxes, even on tips they often do not receive."

The policy is printed in red on the customer's check and is explained when the customer pays at the register. The restaurant said if the customer does not want to pay the gratuity, then they simply don’t.

Discrimination?
Justified?

What do you think?

Have you seen this happen anywhere?

Scott Young -
Author of eBook - 199 Ways To Increase Your Tips  
Only $9.99 ( Over 300 Pages )

Founder of
www.ExtremeBartending.Com
( We Fly To Your Bar To Train Your Staff, 20 Years, Creator of 25 Bar Tender DVD's )

www.MixedDrinkRecipes.Net

www.TheBartendingMasters.Com

Benefits of Private Party Bar Tendering Jobs

Photo by www.bartendersincny.com

Photo by www.bartendersincny.com

Get this and hundreds more at our Huge New Online Training Library. www.NightclubBarandRestaurantTraining.com

Get this and hundreds more at our Huge New Online Training Library. www.NightclubBarandRestaurantTraining.com

If you are like me, Ebin Mathew, every new day should bring something to celebrate. Birthdays, baby and bridal showers, graduations, the list is endless. With an endless list of parties come an infinite number of jobs.

A search on professional bar tendering services on the net brings impressive results. Some bartenders have their own websites that are so interactive. 

On one website that I clicked on, I was immediately directed to an online form that was very precise.

The website designer assumed that everyone who clicked on that site was actually looking to get a bar tender for his private party. He wasn’t taking any chances and I must say, I got a little curious.

Once you fill out the location of your party and the number of guests you expect and what you would like to serve, you can actually get a quotation and if you’d like, you can get a price quotation from his competitors. That makes works so much easier on the client, don’t you think? I didn’t fill it out but it got me thinking of how much competition there is out there for bar tendering jobs.

Let’s assume that you are a professional bartender. You went to school and you have learned a lot from your job. You would now like to branch out on your own and be your own man, at least part-time. What do you think I’d say to that? I’d say get out and do it! The alcohol business is good! In some quarters, it is referred to as a recession-proof business.

Do you have everything you need? Start small. Have a business plan. Get a business name and register that name. Next, obtain a business license. Since we are starting small, you will not need a lot of supplies. All that now remains is for you to market yourself. Talk to people, and keep on talking to them to ask for referrals. Print out flyers, business cards and place your ad for free online. Work hard to get your name out there. Trust me when I say that if you get a job and you do it as professionally as you can, the jobs will start rolling in.

Do you know why it’s worth the effort? There is a lot that you can gain by working as a professional bartender for private parties. Let us start with the people that you will meet. If you are a social person, you will enjoy this job as you will meet an interesting mix of people.

With every different job comes a different mix of characters. What of the venues that the parties are hosted? They may be as varied as can be. With everyone wanting to have a ‘unique’ party, don’t be surprised if you find yourself setting up at a venue you least expected.

To add value to your services, why don’t you think of adding snacks, gift baskets? With some forethought and proper budgeting, you can make an extra dollar on top of what you would have made from the sale of alcohol and tips. There is no limit to what you can do to make more money.

One person who runs a mobile bartending business brings in an atm for the revelers to get cash. As time goes by and you gain more experience bartending for private parties, you will have a few more tricks up your sleeve to get out more cash per gig. As long as you don’t compromise on your quality of service, clients will not mind taking out more money from their pockets for tips or any other services that you will provide.

Another good thing about working at private parties is that it gives you a much more flexible schedule. You may not land a job every other day, and that may be a good thing. It will allow you to keep another job, maybe at a hotel or club or maybe even pay your tuition fees as you go to college.

With the amount money that is sitting this business, its flexible hours and the amount of fun that is just waiting to be had, you would be a fool not to try a hand at bartending at private parties.

What do you think?
Have you ever worked for or started your own mobile bartending or special event company?

Ebin Mathew is a freelance writer with over 10 years’ experience in authoritative essay writing companies. He is enjoying writing about current trends and innovations in education, technology, online business and traveling.

How To Make More Tips - Tip #1 Standout From The Crowd

Give people a reason to choose to be served by you. Hopefully, a whole bunch of reasons! 

Do You Want To Make More Money in Tips Than You Ever Have Before? If nothing changes, then nothing changes.
 
Go out of your way to create a better overall guest experience by creating a friendly and caring connection with every one of your guests.
 
We want you to really take ownership and responsibility for your contribution to their experience.
 
- Don’t be afraid to experiment, take chances, make mistakes, learn how to deal with your mistakes.
- Keep your mind open to new & crazy ideas and add your own twist to them.
- Become the bartender and person that you want to be.
- Don’t just follow the lead from a burned out co-worker who doesn’t really care anymore.
- Don’t be afraid to care enough to think about how to be better. At anything & everything you do.

Are you sitting down? Get a blank piece of paper and a pen.
I want you to think about all the bartenders that you’ve ever seen and I want you to make a list of all the things that you have seen them do or say that you think is bad.
 
Actually, a good field trip is to go out one night to a few different bars and sit at the bar as close to their “ice well” (where they actually make the drinks) as you can. This way, you can observe them and listen to what they say to their guests and more importantly, how they say it.

Look for things that most bartenders do badly or not at all.
That is your first step to standing out from the crowd. Once you have a list of these things you can focus on them and make sure that you make an extra special effort and you excel at them.
Here are a few a few things to start out with:
 
·      Serving Water to Customers
·      Handling Problem Situations That Customers Bring to Your Attention
·      Being Fast and Efficient When it’s Busy
 
When you have your list (and as you go through this course) I want you to keep an open mind and ask yourself this question for each of the 199 suggestions and ideas.
 
How Many Other Bartenders Do This?
If the answer is “Not very many, not very well or not very often…”
then you have an opportunity to really stand out from the crowd and make a great impression…
 
Acting on that suggestion will increases your odds that you’ll get a tip,
get a bigger tip, and get tipped more often!
 
That is what this course is all about: Increasing your odds or chances to make more money. That is what I have consciously tried to do every time I step behind the bar.
 
A long time ago, my mom taught me this…
 
“You can’t do everything… But…
Have you done everything that you CAN do?"
 
That one thing really “clicked” with me and
I ask myself that question every day, usually a bunch of times.
 
Why?
Because it makes me focus on what’s important:
The things that I CAN do. The things that I CAN control.
 
Time Well Spent? Or Time Wasted?
Without getting into religious or philosophical issues, let’s assume for the moment that we have only one life to live. No one knows how long we will live so let’s “assume” that we want to make the most out of whatever time we have.
 
I want to make enough money to support myself and my family and have a good life. I have chosen bartending as my job/career. If I have an eight hour shift then my goal is to make the most money I can in that time.
 
*** The 6% Rule
 
I added another question/concept to my daily lifetime plan and I call it my 6% rule. I teach it to all my students at our staff training seminars.
 
Whenever I’m considering doing something new, like you will be as you go through this course, I try to "step back” and see the “big picture”.
I try my best to keep an open mind and erase any pre-conceived opinions.
 
Just because you or someone else has been doing something a certain way for a month, a year or a lifetime... doesn’t mean that it’s the only way to do it or that it’s the best way.
 
Lots of people get very “stuck” on one way to do things and that makes it very hard for them to improve, which is always my goal.
 
So, I ask myself, “If I do this a new way, will it increase my chances of success? Even a tiny little bit? Even 6%?”
 
I don’t know where I came up with that number, but I guess it just helps me figure out difficult questions that may not have any direct evidence to prove one way or another.
 
I find a lot of things in life are like this so I just have to keep an open mind and really listen to and consider the new idea and then make my best guess.
Here’s an easy example
 
Question: If I smile more when I’m bartending, will that help me get more tips? Even for 6% of the people I serve? Will 6 people out of 100 tip me more, if I smile more often?
 
Answer: Absolutely it will. Six people out of a hundred? That’s a no brainer. Yes, yes, yes!

Conclusion: It’s worth my time to really make an effort at smiling more. It’s “Time Well Spent”.
 
Action: I will make a conscious effort to smile more.
 
Final Outcome: I will probably make more money in tips. :)

That’s how I evaluate adding something to my game plan or strategy or blueprint to how I’m going to act or deal with something.

Does that make sense? It does to me and that’s how I approach things.

What Are your thoughts or suggestions on how to make more tips?

“If you always do what you’ve always done,
you’ll always get what you’ve always gotten.”
-Ed Foreman

Scott Young -
Author of eBook - 199 Ways To Increase Your Tips  
Only $9.99 ( Over 300 Pages )

Founder of
www.ExtremeBartending.Com
( We Fly To Your Bar To Train Your Staff, 20 Years, Creator of 25 Bar Tender DVD's )

www.MixedDrinkRecipes.Net

www.TheBartendingMasters.Com

Great Tip Stories - What’s The Best Gratuity You’ve Ever Gotten?

What’s The Best Thing A Customer Has Ever Done For You?
What's the best tipping story that you've ever heard of?

In my experience, great Tips aren’t always cash.

I've been very fortunate over the years with a lot of great tips but the ones I remember the best weren’t always money.

I’ll start...
I like hockey and I am a huge fan of Wayne Gretzky, who isn’t? He is the best player in the history of the game.
I worked at the busiest nightclub in Vancouver where all the players would come after games.

I ended up being friends with a lot of great players. Peter Nedved was a rookie playing for Vancouver and would bring his mom in, very cool actually.

Anyway, he was as big a fan of Gretzky as I was and he gave me 2 front row tickets to see Gretzky play. Amazing night.

Seeing the greatest player in the history of the game from that close where you could hear them talking to each other was a night I will never forget.

Eventually, Wayne came into the bar when I was working and I got to serve him, but that’s another story :)

Another time, a great customer was a top security guy at the stadium where all the concerts were held.
My awesome regular customer knew I had average tickets to see Aerosmith on my birthday.
He told me to meet him at a certain place and he took me, and an exceptionally impressed young lady, all the way to front row center.

It was the floor and everyone was out of their seats and standing and he just moved people, everyone, out of the way for us until we were at the front.

He was like a snow plow. WOW. What a difference being that close.

Ok, now it’s your turn. Tell us about your stories.

The more people we get commenting, makes the topic very interesting & more helpful to everyone.

See Below "Comments" and a box underneath that’s
a bit hard to see. Just click your mouse in the box and a cursor
will show up allowing you to add whatever you like.

Or, click on the word comment, Wait a moment for a text box to open up.

Thank You :)

Scott Young -
Author of eBook - 199 Ways To Increase Your Tips  
Only $9.99 ( Over 300 Pages )

Founder of
www.ExtremeBartending.Com
( We Fly To Your Bar To Train Your Staff, 20 Years, Creator of 25 Bar Tender DVD's )

www.MixedDrinkRecipes.Net

www.TheBartendingMasters.Com

Do You Think Training Is A Waste of Money? Read This

fly-fishing.jpg

You may be wondering what fly fishing has to do with training bartenders, service staff or any employee training of any kind and why I'm adding this here. I constantly look for, and find, strong lessons & inspiration from many unexpected places, so here is Guest Blogger - Robert Bilotti telling his story RE: the importance and consequences of employee Training.

Recently on vacation, I went fly-fishing for the first time. For those who have seen the movie “A River Runs Through It”, I can tell you it’s as peaceful and zen-like in person as it is on the big screen. It was a guided trip and – needless to say – I enjoyed it.

Afterwards I asked the guide how much it would cost to outfit me to get started fly-fishing on my own. He told me anywhere from $500-1,000. Not pocket change, but I was intrigued enough to visit two the local outfitters. Both are national chains who specialize in outdoor and sports gear.

In the first store, I wandered around myself at first and was overwhelmed by the choices. I honestly could not even tell which gear was for fly-fishing (if you haven’t guessed, I’m not about to host my own outdoor show). After about fifteen minutes, I found a store associate and asked if they sold fly-fishing gear and where it would be.

I added somewhat proudly, “I just went fly-fishing for the first time and really liked it, though I have no idea what I need to get started.” He smiled and very kindly pointed me to a wall along the edge of the store. It was right where he said it’d be but I still had no idea what I was looking at. After another few minutes of staring stupidly, I looked around and – seeing that the associate had disappeared – I left the store.

In the second store, I did the same exact thing. I found the fly-fishing gear but I could have been looking at surgical tools it was so foreign to me. I found a store associate and delivered my same speech. “Oh really,” he said, “Where did you go?” I told him West Virginia and though he had never been there (or even fly-fished I later found out) he walked me back to the spot where the gear was.

Once there, he asked me several questions and – realizing we both were fly-fishing novices – he went and found a fellow employee who was more knowledgeable about fly-fishing and the gear. About an hour later, I walked out with a starter kit and $660 less in my bank account.

Before leaving, I sought out the first associate (after turning me over to the more knowledgeable person, he had moved on) and thanked him. Being in the training biz, I was curious so I asked how he learned to handle customers so adeptly like he did me (even though he didn’t “make the sale”, if it wasn’t for him, the store would have lost my $600+ just like the first store did).

He shrugged and said the company had training that he attended. I asked him was it sales training or maybe customer service training, and he said he honestly didn’t know.

He just knew that every so often he would get trained and the message was clear and consistent –
1) to ask questions to find out about the customer and their needs,

2) and then either help them or find a co-worker who can.

Smart, I thought, given the variety and volume of gear in these monster stores, no one associate could possible be an expert in all areas.

As I said, I make my living though training; I have for over 15 years, and even I question the effectiveness of some training, but – when done right – the impact of a formal, comprehensive, strategically-sound and holistic training program is undeniable – and measurable.

Just do the math, I spent over six-hundred dollars in little over an hour. I’m sure not everyone does but even if it’s a fraction of that, multiple it by how many customers per day, in how many stores, and the return on an investment in training can be staggering.

Do some organizations waste money on training? There’s no question they do. Part of the reason, in my opinion, is the training department gets side-tracked and loses focus on what is the true focus of the organization (which also makes it more difficult to calculate the ROI).

What the associate in the second store did was smart and simple. It helped his store and his company make more money – and that is (you may have heard about this concept) the “bottom line.”

Get your training department focused back on the bottom line, design a strategy, and  execute (not sure how? contact us) and you’ll never have anyone question the necessity of training again.

Scott Says - Thanks Robert. Great story :)

Robert Bilotti is Managing Director of Novita Training, an award-winning employee and franchise training and development firm. Novita works with corporations and franchisors in designing custom-made training programs that increase performance and operational efficiency, decrease costs and boost revenue.
Novita Training
ph 1-773-590-3636
www.novitatraining.com

What are your thoughts or stories about ..
1) The importance of training staff?
2) Have you have any good or bad experiences like Robert?

Click on the word "Comment" below, wait a moment until a text box opens, click inside the box and a cursor will appear and share your thoughts. Thanks Everyone :)

Scott Young -
Author of eBook - 199 Ways To Increase Your Tips 
Only $9.99 ( Over 300 Pages )

Founder of
www.ExtremeBartending.Com
( We Fly To Your Bar To Train Your Staff, 20 Years, Creator of 25 Bar Tender DVD's )

www.MixedDrinkRecipes.Net

www.TheBartendingMasters.Com

Can You Help A Hospitality Management Student With His Homework?

cat-ate-my-homework-.jpg

Hi Scott..
I am am a 1st year student studying international hospitality management, my studies are doing well, but have come to a stumbling block on a module, the module is room divisions operations.

Here's the outline to my assignment:

Discuss the efficacy of accommodation classification and rating systems and their impacts upon operations of contemporary accommodation.

You should consider various factors and their impacts on the national/international accommodation sector, such as:

• Presence of accommodation classification / rating system;
• Assessment bodies’ policies, practice and standard;
• Impact of classification / rating on market; and,
• Impacts on operations of accommodation business

And discuss the benefits and challenges the classification and rating systems may have impact upon accommodation management.

I am a little lost which direction I want to go with this, and where to research?
Any advice will be greatly appreciated.

I have been researching on the internet but coming up stump, was trying to find authors or articles using the net as a search guide, but as I have no knowledge in this area, it's kinda confusing where to look..

Thank you once again.
Gareth Williams - Student at University of Derby
Derby, United Kingdom

So, can any of you super knowledgeable, successful & kind people Help Gareth?

Add your comments below.
Click on the word "Comment" below, wait a moment until a text box opens and share your thoughts. Thanks Everyone :)

Scott Young -
Author of eBook - 199 Ways To Increase Your Tips  
Only $9.99 ( Over 300 Pages )

Founder of
www.ExtremeBartending.Com
( We Fly To Your Bar To Train Your Staff, 20 Years, Creator of 25 Bar Tender DVD's )

Founder of T.G.I. Friday’s, Inc. Says,
”I highly recommend Scott’s book...
Scott’s tips will save you years of trial and error and will put you in the money from the start.”
Daniel R. Scoggin

Working Flair Bartending DVD Box Set - New Price $19.95

Now Everyone Can afford to learn Practical Working Flair. Crazy Low New Price. Please help me "Share" this. Thanks :)

NOW: All of Scott Young's Extreme Bartending Training DVD's and Books etc. Are
Available In His NEW Digital Training Library! www.NightclubBarAndRestaurantTraining.Com

Working Flair Bartending Starter Series DVD Box Set
Created By Scott Young

7.5 Hours
Includes: 5 Full Length Videos
Flair Bartending 101
Volumes 1, 2, 3,
And 4 ( Competition Highlights From Working Flair Contests, bloopers & Stories )

(DVD Disc # 1 And Disc # 2) Step by Step & Slow Motion Instruction to learn 240 flair bartending moves.

Listen to our Team as we discuss each move and talk you through it as we demonstrate each move 5 times.

It's like we are actually right there with you, coaching & giving you our secrets.

( The original cost of these 5 volumes, if bought separately for $30-$45 each, was $180 ).
You just can't beat our prices or the quality of our teaching.

NO SPILLING & NO SLOWING DOWN SERVICE!!
Yes, It's Possible & We'll Teach You How.

Difficulty of Flair Bartending Increases with Each Volume.
The one series you really need from the team that has helped introduce the world to Flairtending.

The World's # 1 Flair Bartender Training Program since 1994. ( 20 Years of teaching )
Tens of Thousands of bartenders have learned with this DVD Series.

Widely acknowledged as having Trained More Flair Bartenders Than Any Other Source.

Bar & Beverage Business Magazine said it was "The Most Compete Training Program Available"

Bar IQ Says, "Scott Young remains atop the charts as one of the most reliable sources of quality training material on the Internet. So if your beverage operation has lost some of its vitality and could use a serious infusion of pizzazz—along with a significant boost in revenue, for more information visit his website at extremebartending.com."

Nightclub & Bar Magazine says Scott Young & Team are "The World’s Leading Ambassadors of the Flair Bar Arts"

See Over 250 Student Testimonial Comments

Scott Young -
Founder of:
www.NightclubBarAndRestaurantTraining.Com
Like Netflix... Hundreds Of Training Programs For The Hospitality Industry

 

Today is World Bartender Day

scott-young-bartender.JPG

1) If you came into my bar what would you ask for and why?

2) What is your best memory/experience that you’ve had with a bartender…. In a bar situation ;)

3) What is your favorite conversation topic with the bartender?

Where did I get this?
From daysoftheyear.com. According to them, they say…

"The bartender is everyone’s favourite person on a night out. They will keep you well supplied in beverages – probably of an alcoholic variety – at any bar or pub you happen to visit, as long as you have enough money and aren’t too drunk to be served!

World Bartender Day is the day to appreciate the staff in your local bar. They work hard to keep their customers happy and often don’t get paid very well!
Remember to always be friendly to the bartender, especially by being patient if you have to wait to be served.

Give the bartender a smile and say ‘please’ and ‘thank you’ – the bartender will appreciate it and you are more likely to get better service next time you buy a drink.
Most importantly, if you’re in a country where tipping is expected, make sure you tip appropriately!"

So enjoy the day, tell me your drink of choice etc.
and viva la bartender!!!

Thank you to all the awesome guests I've had the pleasure of serving over my many years behind the bar :)

Scott Young - Founder of:
www.NightclubBarAndRestaurantTraining.Com

Founder of T.G.I. Friday’s, Inc. Says,
”I highly recommend Scott’s book...
Scott’s tips will save you years of trial and error and will put you in the money from the start.”
Daniel R. Scoggin

Premiere Job Website Dedicated To Hospitality Industry

I want to introduce you to www.Bartend.com - The job website dedicated exclusively to the Hospitality Industry.
Enrollment is Free for Employers and Job-Seekers.
It's quick, easy and, well worth joining.

Bartend.com was conceived, built and is run by seasoned professionals with one goal in mind:
To be the best employment website for the Hospitality Industry. They cover US and Canada for now, with plans to expand soon.

I interviewed Melina A. Moscovitch, Head of Operations, Implementation and Strategy of this much needed and useful website.
She says,”We want to bring employers and employees together as fast & easily as possible and
because signing up is free for employers and employees, we are growing very rapidly.”

Employers:
Owners & managers are looking for qualified, available prospective employees in their area.

Employers don’t want to sift through countless, often unsolicited or questionable resumes nor should they have to pay to find the right people.  
This site allows them to search for prospective employees based on location and job title.

Even if employers don’t have a job opening to post now, Melina made a really good point when she told me,”They don’t need to post a a job to sign up. It gives them the option to browse potential employees on their own time and when they add their bars & restaurants etc. to the site it increases their visibility so it’s free advertising.”

Service Industry Professionals:
People want better ways to seek work by showcasing their expertise and reaching more potential employers on a polished and ever-growing platform.

Even if you have a job now that you're happy with, the site gives you options to list your preference for what you're looking for. Maybe you only need a shift or two per week?

ie. (Check all that apply), Full-time, Part-time, Fill-in

Shift: Morning, Afternoon, Evening, Night, Weekends

Members on the Employer side consist of, among others:
- Bar owners and managers
- Chefs
- Restaurateurs
- Hotel HR managers

- Event planners
- Caterers
- Food & beverage directors
- Cruise ship firms
- Resort directors

Also, private individuals and organizations that need skilled staff for a one night only special event.

There are so many job titles for those pursuing hospitality careers, and this site strives to promote them all.
Most members listed in the Employee pool fall into one of the following categories:
- Bartender
- Flair bartender
- Mixologist
- Bar manager

- Table service/wait staff
- Host/hostess
- Culinary professional
- Kitchen staff

- Restaurant manager
- Sommelier
- Maitre d’
- Concierge
- Front-end staff etc.

One cool thing about this site is that if you fall into more than one of these categories, you can choose them all and really stand out from the crowd.

You also can add a picture or pictures.

Melina and her team have designed their site to make recruitment fast, effective and user-friendly.

The job market pros at Bartend.com understand the frustrating and disruptive effects of a high personnel turnover rate as well as the fragility of new ventures.
Constantly changing economic conditions and fickle consumer tastes make it challenging to keep up with the times.

I’ve tested their site and hospitality pros looking for either part-time, full-time or occasional work, can easily post their profiles.
 
Employer-members can quickly pinpoint potential employees by perusing their profiles generated by basic location and job title criteria and then, contact a listed potential employee directly by either phone or email.
 
Melina says,"As all those in the service industry can attest to, being social is key.
In our case, that means unrelentingly endeavoring to expand, foster, promote and inform our network of members via
various social media platforms, including Facebook, Twitter, LinkedIn and Google+.
 
You can boost your employment chances by clicking on the social media links and “liking”, “following”, “subscribing”, “commenting” and “sharing” (whatever the case may be)."

Bartend.com contributes to another fundamental element of your success through the its News section and bi-weekly free newsletter.
 
Melina says,"By having our finger firmly on the Hospitality Industry's pulse, we strive to keep our members informed of Hospitality Industry news, trends and developments.
We do this by drawing from a wide array of reliable sources and by researching and presenting fresh and innovative ideas and topics.”

She goes on to say, ”We also believe in sponsoring events that help our members. In January we contributed bartenders to an international MBA case competition held in Montreal,
while in March we are assisting a wedding charity organization by assisting in fundraising and contributing the bar and wait staff for the event.
So contact us if you think we can help with your event."

So, my opinion is that this site is an up & comer that will help thousands of people and I recommend that you check it out & sign up and tell all your friends about it.

Who knows what great job opportunity or fantastic employee that may be awaiting you?
 
Go here to sign up for free www.Bartend.Com
and come back and tell us what you think.
 
Thank you
Scott Young

Founder of T.G.I. Friday's, Inc. Says,
"I highly recommend Scott's book... Scott's tips will save you years
of trial and error and will put you in the money from the start."   Daniel R. Scoggin

Scott Young -
Author of eBook - 199 Ways To Increase Your Tips  
Only $9.99 ( Over 300 Pages )

Founder of
www.ExtremeBartending.Com
(20 Years, Creator of 25 Bar Tender DVD's, Flair Classes At Your Bar )

www.MixedDrinkRecipes.Net

www.TheBartendingMasters.Com

Is It Acceptable For Bartenders To Drink Alcohol On The Job?

bartender-drinks-on-the-job.jpeg

Are you for or against this?
I want to know what you think and why.
This may not be as simple a question as it seems.

Before you answer,
consider these factors and the concept of different approaches working in different situations.

The country you work in, i.e. laws differ, cultures differ

- city, small town, resort, cruise ship
- Type of bar job- Nightclub, pub, 5 star restaurant, beer joint on the beach etc.

Or, is it a totally black & white issue?...

Questions to you…

- Is is actually illegal for bartenders to drink while working where you live?
  Or is a it a by-law in some places or what?

- What are the legal consequences of drinking on shift? Give examples.

- Is it regularly enforced?
- Are you for or against drinking on shift?
- Under what circumstances?

- What are the Pro's and Con's?

- Have you ever had a drink or drinks while on a bar shift?
- Good or bad stories to share?
- What country & city are you in?

- If you were to allow this...
What control measure would you use to stop the bartenders from over indulging and becoming intoxicated? ( Thanks to Uber pro manager Anthony Smith BSc. for this question )

Thanks to Nina Young - Resourcing Director @ Fluid Fusion - drinks recruitment & jobs. www.fluidfusionexec.com and the Spirits Business for this great question.

Post Your Comments Below
Thanks :)

Scott Young
Founder of:
www.NightclubBarAndRestaurantTraining.Com
Like Netflix... Hundreds Of Training Programs For The Hospitality Industry

How New IRS Rules For Auto Gratuity Works For Groups

New-IRS-guidelines-on-tips.jpg

Hi everyone,
There’s been a lot of confusion about this subject but I’ve got info from an expert to break it down.
PJ Calihan is the business development & hospitality associate at HRI.

HRI specializes in providing human resource, employment and safety solutions to meet the needs of restaurants and hospitality businesses.
They help protect their clients’ businesses by effectively reducing their liability risks that are inherent in hospitality operations.

One such way includes keeping their clients informed and compliant with new laws and updates to existing regulations, including the new IRS standing on auto-gratuities as service charges…

PJ Calihan Says,
"Here is a sample calculation if an auto gratuity is applied to a party:

3 hours on general floor, 6 hours at special event = total of 9 hours
(8 hours - straight pay; 1 hour OT)

Pay for 3 hours general floor work: $8/hour X 3 hours = $24.00

Pay for 5 hours special event work: $25/hour X 5 hours = $125.00
Overtime Rate: $27.94/hour X 1 hour = $27.94
Total Due = $176.94

Overtime Rate Calculation
Total value of daily pay:

Pay for 3 hours general floor work: $8/hour X 3 hours = $24.00
Pay for 5 hours special event work: $25/hour X 5 hours = $125.00
Daily Regular Pay = $149.00

Divide daily rate of pay by # of hours worked: $149/8 = $18.63/hour

Multiply by 1.5 to get the overtime rate: $18.63 X 1.5 = $27.94

Overtime = $27.94/hour

I hope that helps.”

Ask questions below in Comments or
contact PJ Calihan at... http://hrideas.com/

Founder of T.G.I. Friday's, Inc. Says,
"I highly recommend Scott's book... Scott's tips will save you years
of trial and error and will put you in the money from the start."   Daniel R. Scoggin

Scott Young -
Author of eBook - 199 Ways To Increase Your Tips  
Only $9.99 ( Over 300 Pages )

Founder of
www.ExtremeBartending.Com
(20 Years, Creator of 25 Bar Tender DVD's, Flair Classes At Your Bar )
www.MixedDrinkRecipes.Net

www.TheBartendingMasters.Com

Founder of T.G.I. FRIDAYS, Inc. Says, "I highly recommend Scott's book ...

Dan-Scoggins.jpg

"I highly recommend Scott's ebook "199 WAYS TO INCREASE YOUR TIPS!'. Also, How Do you think The T.G.I. Friday's worldwide chain has influenced and/or changed ...

A) Bartending?
B) Restaurants?
C) Bars in Restaurants?

Wow, what a fantastic way to wake up today. I had recently been in contact with Mr. Dan Scoggin, who is a bar & restaurant industry giant & legend.

I asked him if he please would consider reading my new eBook and tell me what he thought.

As busy as he is, he said he would take it to his boat and take a look. He has just written a book about the founding principles of Friday's and their use today. Release date not yet known.

He's also sailed across the Atlantic. Meandered the Caribbean, transited the Panama Canal, spent the next nine years sailing from Costa Rica to Alaska. Currently in San Francisco for two years to watch the America's Cup. Oh, and write a book!  WOW! What a life. Take a peek: www.sailblackdiamond.com

Anyway, a man of his word, only a few days later he sends me this message to help me with the book...

Scott,
Love your practical down to earth approach. I am sure you are helping a lot of bartenders both experienced and inexperienced. I wish you continued success.
Dan

"I highly recommend Scott's book "199 WAYS TO INCREASE YOUR TIPS!'.
At Friday's we were known for a great bar.
Scott's tips will save you years of trial and error and will put you in the money from the start.
Just remember it's about the basics and being 'real'.  
Daniel R. Scoggin - Founder of T.G.I. Friday's, Inc.

I want to sincerely thank Mr. Scoggin for taking the time out of his busy life to read my book and for everything he, and the company he founded, have done to improve our industry all around the world. He is truly a visionary and pioneer.

I will be first in line to buy his book about Fridays and then I'll tell everyone here how to buy the next ones :)

Question:
How Do you think The T.G.I. Friday's worldwide chain has influenced and/or changed ...
A) Bartending?

B) Restaurants?

C) Bars in Restaurants?

Add Comments Below

Founder of T.G.I. Friday's, Inc. Says,
"I highly recommend Scott's book... Scott's tips will save you years
of trial and error and will put you in the money from the start."   Daniel R. Scoggin

Scott Young -
Author of eBook - 199 Ways To Increase Your Tips  
Only $9.99 ( Over 300 Pages )

Founder of
www.ExtremeBartending.Com
(20 Years, Creator of 25 Bar Tender DVD's, Flair Classes At Your Bar )
www.MixedDrinkRecipes.Net

www.TheBartendingMasters.Com

Can Servers Legally Be Charged for, Breakage, Spillage, Dine & Dashes?

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Not in Springfield, Mass. USA. Restaurant fined $100,000 for multiple Violations.

Does your boss charge you unfairly?

Whether you’re a bartender or server of any kind, these questions come up every day and some establishments take advantage of unknowing bar & wait staff.

What happens in your restaurant or bar job?

Are you charged for people who skip out on their bill?

Are you Charged when you break dishes or glasses?

Are you charged if you drop a bottle of vodka?

What if you drop a drink or tray of drinks?

What do you think is fair?

The restaurant fined was IHOP in West Springfield on Riverdale Street.

How does this effect you and your co-workers?

Do You Have Any Stories?

Post Your Comments Below.

 

Scott Young -

Founder of
NightclubBarAndRestaurantTraining.com
www.ExtremeBartending.Com (20 Years, Creator of 25 Bar Tender DVD's, Flair Classes At Your Bar )
www.MixedDrinkRecipes.Net

www.TheBartendingMasters.Com

IRS, Auto Gratuities (Part 2) and The Underlying Problem with Tipping

Wow! I never imagined my last blog post regarding the IRS taxing auto gratuities would get so much attention. The discussions in the comments were colorful to say the least and a lot of arguments were made. It is quite clear that there are some problems in the industry regarding how hospitality staff are compensated.

Before we get into it, I want to make an apology. I must admit my original blog post title wasn't clear and may have led some to believe that establishments can no longer charge auto gratuities. The truth is that they still can as long as they withhold these from the staff and tax them like regular wages. However, due to the ruling many restaurants (like the Olive Garden for instance) have done away with auto gratuities. It's confusing so you can read more about this IRS ruling here: Rev. Ruling 2012-18

Now, here are some common thoughts regarding the industry and the history and role of tipping...

Many individuals argued due to the low minimum wage many states can legally pay servers (as low as $2) that they need the tips to survive. I agree that many of you count on those tips and if you don't receive them, you go without.

However, the nature of a tip and its history has always been about an optional variable amount based on the service given. The history of tipping should not be ignored here.

As some have stated, the responsibility lies on the employer to compensate their staff fairly and it is unfair to take this frustration out on the customer. Fair point.

What is frustrating when it comes to customers? When you give great service and get little to no tip... This can really affect you and may be the reason some people have placed the blame on the customer. Many customers don't think a tip is deserved, no matter how good the service is.

Someone posted, "A tip is not mandatory, however if decent or better service is given, I should receive a proper tip. It is defeating when I put a lot of effort in and that exceptional service is not appreciated." 

That is a fair and reasonable statement. That is a statement I think it would be hard for others to argue.

So in the end, do I think a tip should be mandatory? 

No I do not, but if fair or better service is given then yes, some level of compensation definitely should be strongly considered and hopefully, the customer will recognize the extra effort and/or excellence of the server and reward them for it.

Want to increase your odds of getting tipped? Find ways to become an exceptional server.

To Tip or Not To Tip? This choice should be totally left up to the individual customer.

Don't agree with me? Let's hear your thoughts... What do you think a tip for "fair" service should be?

Thanks for reading!

Scott Young
Author of eBook
199 Ways To Increase Your Tips!
How To Be A Truly Exceptional Bartender.
   Only $9.99  ( Over 300 Pages )

Founder of
www.TheBartendingMasters.Com
www.ExtremeBartending.Com (20 Years, Creator of 25 Bar Tender DVD's, Flair classes At Your Bar )
www.MixedDrinkRecipes.Net  ( Over 17,000 Free Drink Recipes)

 

IRS Says Restaurants Can't Add Gratuity Onto Large Group Checks Anymore; Unless...

Now it's Taxed Like Regular Wages.

Now it's Taxed Like Regular Wages.

... it's taxed like regular wages.
Attention: All Servers, bartenders, waiters/waitresses, owners and bar & restaurant accountants.
Did you know? As of January 1, 2014 the IRS will classify automatic gratuities as taxable service charges, just like regular wages, and are subject to payroll tax withholding.

Update: follow-up post to this post and you can read it here.

It’s a huge new years resolution for the IRS affecting tens of thousands of people in the service industry.

In the past, many places, usually restaurants, would automatically add a tip or gratuity to a bill with 6-8 people or more. Usually the gratuity added would be from 15% - 18%.
Why?
Well, experience tells us that the bigger the group is on one tab or check….
A) The more challenging a table will be
B) The more likely is is that the overall tip will be lower
Why?
Lot’s of reasons.
- People don’t pay as much attention
- There is often confusion of how much a particular person or couple actually owe
- Possibly the math gets added up incorrectly because the person adding it is the most intoxicated
- Some people just forget to pay etc. etc.

The IRS used to leave it up to the employee that was tipped to declare the money.
Starting on Jan 1, the establishment has to withhold those tips until payday so the waiter or bartender won’t get those tips that shift.

That’s not all. Restaurants have to withhold Medicare taxes, Social Security and federal income also.

Just to be accurate, this isn’t exactly new “news”. The IRS rolled out this rule June of 2012 but decided they needed to give the service industry enough time to make changes & comply properly.
Time is up.

What do you think about the change?

Good or bad for servers?
Good or bad for employers?
Good or bad for customers?

How is it going to effect you and your co-workers?

Do You Have Any Stories?

Post Your Comments Below.

Update: I have written a follow-up post to this post and you can read it here.

Thank you :)

Scott Young - Founder of:
www.NightclubBarAndRestaurantTraining.Com
Like Netflix... Hundreds Of Training Programs For The Hospitality Industry