Liquid Nitrogen Cocktail Nearly Kills Girl - Bar And Employees Prosecuted


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 )

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


Learn How to Make More Money in The Hospitality Industry

"Why Limit Yourself to 1 Product or Trainer? 
Unlimited Access 
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Next Stage In The Evolution Of Drinking? Vapor Spirit


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.


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.


“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.  


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

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 -

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



Benefits of Private Party Bar Tendering Jobs

Photo by

Photo by

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

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

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.

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See Over 250 Student Testimonial Comments

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


Today is World Bartender Day


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 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:

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 - 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. 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.”

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 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)." 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
(20 Years, Creator of 25 Bar Tender DVD's, Flair Classes At Your Bar )



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


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. and the Spirits Business for this great question.

Post Your Comments Below
Thanks :)

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

How New IRS Rules For Auto Gratuity Works For Groups


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...

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
(20 Years, Creator of 25 Bar Tender DVD's, Flair Classes At Your Bar )


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


"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:

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

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.

"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 :)

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
(20 Years, Creator of 25 Bar Tender DVD's, Flair Classes At Your Bar )


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


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


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

Founder of
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%.
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
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:
Like Netflix... Hundreds Of Training Programs For The Hospitality Industry

How Does Your Bar or Restaurant Celebrate The Holiday Season and Pass It On To Customers?

Whatever You Celebrate, may you find peace & happiness :)

Whatever You Celebrate, may you find peace & happiness :)

The holidays mean so many things to so many different people, of many religious beliefs etc.
What do you and your bar or restaurant do?

Do you give special discounts?
Have holiday themed parties?

Does your staff dress up?
Special music?

Special thanks to April Krause - Social Media Manager at National Satellite Center for the initial question.

Do You Have Any Stories?

Post Your Comments Below.

Thank you :)
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 Seminars At Your Bar
www.MixedDrinkRecipes.Net  Over 17,000 Free Drink Recipe

Is Bartender Training That Important? I’ve Heard Lot’s Of Bartenders Don’t Have Much Or Any Training.

Veteran barman Ivan Chew makes a round of shooters.

Veteran barman Ivan Chew makes a round of shooters.

"You are your greatest asset. Put your time, effort and money into training, grooming, and encouraging your greatest asset."
Tom Hopkins - Americas #1 Sales Trainer

It’s true. Many people with bar jobs didn’t have any experience or formal bartending lessons at all. Some places hire & promote from within. Some places want to be fresh and open to their special way of doing things.

If you don’t have at least a foundation knowledge of bartending, you usually won’t get hired.
The more training/knowledge you have will increase your odds of getting a bar job quicker and succeeding at a much higher level.

Some people think any kind of training makes you look weak or not smart enough to learn on your own. It’s an ego thing. I think it’s just the opposite. The smartest & most successful people & teams in the world know that constant & continual learning & coaching from other people who have succeeded will bring you much more success and faster.

Having said that, it depends on who you ask and the attitude & confidence or OVER confidence that you take with you after whatever training you’ve done.

“I am Still Learning.” Michelangelo

Unfortunately, some bartenders who are fresh out of some kind of bartending school for mixology have an "I know it all now” kind of attitude.
Bar managers & other working & experienced bartenders don’t appreciate it and may not hire you because of it.

It’s not just annoying, it’s just not true. After you take any training course it’s a great start, or continuation of your learning, but you definitely still have A LOT to learn. We all do, no matter how many years we’ve been behind a bar.

I’ve always wanted to be the guy with the most knowledge I could. I just felt that the industry, and what people want, is always changing so I should always be looking for new things to learn from all sorts of people & ways.

I started my 25 year career at a basic 2 week bartending school. I’ve gone to seminars at trade shows, bought books, DVD’s, asked other bartenders etc. etc. Anything to give me an edge on how to be a bartender that attracts a regular crowd.

A great thing about bar jobs is that there is instant notification if you’re doing a good job or not. Reflected in how much tips you make.

Even if I can learn something that will make me $5 more in tips per night, that could end up being approx. $1,000 a year more ( depending on how many shifts you work ). Times that by a 10 year career behind the wood and you can see that a little bit of extra knowledge, can make a huge $10,000 difference over time.

I can tell you straight up that after 25 years in the hospitality industry... All the things i’ve done, people I’ve trained, I am definitely still learning.

What are your thoughts on this subject?

Do You Agree?
Do You Dis-Agree?
Do You Have Any Stories?

Post Your Comments Below.
Scott Young - Founder of:
Like Netflix... Hundreds Of Training Programs For The Hospitality Industry

How Much Do Bartenders Make?

How much do bartenders make? Bartenders Mike Guthrie & Micah Hand show you :) Augusta, Georgia, USA.

How much do bartenders make? Bartenders Mike Guthrie & Micah Hand show you :)
Augusta, Georgia, USA.

A: The questions that many want to know is, how much do bartenders make? If I get a bar job will I make a bartender salary?

A bartender salary only happens when you take on management duties as well and you may make less money. It's all about the tips. You can make anywhere from $20 per shift plus your hourly wage to $100 - $200 per shift.
It can go even as high as $400 - $500 or more and everywhere in between.

What I can Promise you is that if you buy a subscription to our massive Digital Training Library ( We give you a 14 Day Free Trial ),
and you actually use what we teach you, You will definitely make more money.

Seriously, $14.95 per month is nothing as a bartender.
There are a lot of ways to make that… 3 people tip you $5.
15 people tip you $1. There is absolutely no doubt in my mind
that you will make your money back tenfold and more.

“Do what you do so well that they will
Want to see it again and bring their friends.”
Walt Disney

Like most industries, the better you are at what you do,
the more choices & opportunities you'll have.
But, there are many factors involved.
- Are you a bar back, bar porter or the bartender?
- What bar job venue do you work at?
- What type of bar/venue it is.
- How good is the location of your bar?

- What days or nights you work as a bartender
- How busy/popular your bar is.
- Which pouring station or well you are given?
- What other bartender/s you work with if you split tips?

- Are you a mostly serving waitresses bartender
  or a serving the guests directly bartender?

- How do you compare to the other bartenders in your city?
- How do you compare with the other bartenders in your own bar?
** And maybe the most important one….
- What level of skill, attitude & motivation YOU have.

It’s easy to say that the bartender who makes the most is the one who works a really busy sat night shift. And that’s usually true.
However, I have known lot’s of highly skilled bartenders who worked medium & even slow nights or days that, because of their overall excellence, made a whole bunch of money.

Or, that bartender started on the slower shifts and built them up because people wanted to come back and be served by them.

So, how much do bartenders make? A lot more in tips than on a bartender salary, and a lot more if you pick up a bartender book or 2 to continue learning.

What are your thought on this subject?

Do You Agree?
Do You Dis-Agree?
Do You Have Any Stories?

Post Your Comments Below.

Thank you :)
Scott Young
Founder of:
Like Netflix... Hundreds Of Training Programs For The Hospitality Industry

Becoming A Bartender. Why Do You Want To Be a GREAT Bartender?

Becoming a bartender with barwoman Perri.

Becoming a bartender with barwoman Perri.

Average servers work in average bar jobs, get average shifts, complain about everything, and make average money.
Scott Young
What do you like about a bar job?
Why not be average? Why make an extra effort?
What benefits are there to continue your learning & bartending training?

Have you found your passion in your work?

What inspires you to do what you do?

When you were becoming a bartender, what have you personally seen or gotten because of a choice to continue to improve? 
What motivates you to care enough about the job and your life, to think about how you can be a better Bartender? …an exceptional Bartender?

( I say this to every bartending school class I teach )
Why are you here today? 
I believe that it is imperative to understand why we want to do something before we do it.  This helps us to focus and do a good job.  For example, did you know that dolphins are so efficient at finding food for themselves and their young that they have freedom from worry and can devote a large percentage of their time for just playing?

Doesn't that sound great?  That’s what I want to be, a dolphin.
I am Still Learning - Michelangelo & especially me, Scott Young ;)

When I work a bar job, I want to be the best at what I do so that I’ll make the most amount of money in the shortest amount of time which gives me freedom from worry. 

I want to be the best bartender at my bar so that my employers will want me to stay,
give me job security, better shifts, raises, bonuses, flexibility of schedule and pats on the back, etc., all of which gives me freedom from worry.
I also want to be the best at my job because if I ever choose to leave my present employer, I want other offers lining up the same day, which also gives me freedom from worry. 

It’s a simple case of supply and demand.
The best have more fun, get better offers and more freedom. 
So, why not be the best?

So, tell us the story of when you were becoming a bartender.

What are your thought on this subject?

Do You Agree?
Do You Dis-Agree?
Do You Have Any Stories?

Post Your Comments & Share Below.
Thank you :)

Scott Young -

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

Who Is Scott Young? - By Harrison Barr

Scott Young teaches bartending classes to have more fun.

Scott Young teaches bartending classes to have more fun.

I met Scott Young when I was a young, naïve bar porter at The Roxy Cabaret, Vancouver, 1991. And I am going to admit right now that he annoyed the crap out of me. Why? Because Scotty was better than I was at what we were doing. Or at least that’s what I thought about him at the time. 

He’d come into work like he’d just gotten out of bed (he had). Set up his ice well. The night would get moving and he would flip bottles, pour drinks, flirt, charm, and dazzle guests at the bar all night. Then he’d leave with a ton of cash in his pocket and tip me out a decent percentage of that total. I resented him. 

Resentment, stupid right? As time went by I realized that it wasn't Scotty’s skills as a bartender and mixologist that bothered me so much. You had to be impressed with his flair bartending skills. But I had skills in other ways. Technically I was good and fast. I made a mean Caesar. Yet the wake up call for me came much later, years later in fact. The stark realization? I envied his attitude. 
( See His Full Bio With Pictures To Prove It Here )

( See His Story - A Bartender's Life: Living The Dream Here )

Attitude is everything. The right attitude brings in big money. 

Scotty had the best damn attitude about bartending that I’d ever come across. He was literally good with everybody. Nothing fazed him. He wouldn't get upset at all. Everyone was welcome to his bar and he always offered good service to all. He entertained. He took care of people and in turn people took care of him in the form of money, opportunities, and let’s just say various perks that come with the bartender’s job. 

I didn't have that attitude. Nor did I have his level of success at bartending.  

But this isn't about me. This is about Scott and the bartenders Book he’s written and compiled for you.  

It’s about your bartending career, your service career, your money and your success.  

199 Ways to Increase Your Tips is your eBook to bartending success.  

Subtitled How to Become a Truly Exceptional Bartender, 199 Ways to Increase Your Tips is the result of 1,000s of discussions with fellow bartenders as he traveled around the world teaching bartending classes, but also listening & learning.

Bartenders all sharing their passion and advice for their craft. Unique perspectives from those behind the wood, as they say.  His first eBook also comes from his own trial and error serving hundreds of thousands of people.

This unique eBook will, if you follow its advice, make you a truly exceptional bartender. It is the first step in bartending training in order to get you to that next level and outperform those around you. No matter how long you've been bartending, It is about how to become a bartender that stands out from the crowd.

199 Ways to Increase Your Tips is not just about bartending 

Servers and managers can benefit too! This insightful reference reads part smart business and part good bartender’s story. It is your guide to customer service with style. Seriously, anyone in the hospitality industry can benefit!

Yes, it’s written from the unique perspective of the night club bartender. It’s also a manual for any owner or manager on best practices for your staff.   

While Scotty poured behind the front bar at Vancouver’s notoriously famous The Roxy for over a decade he was studying. Even when traveling the world teaching his Bar Smart courses Scotty used to draw stories from many of his students. What kind of bartender were they? What are your experiences? 

Bartending is really so much more than just pouring a drink. The business is public relations. You’re a “good time” creator, a guru, a craftsman, a creator of memories.  

Whether you’re tattooed, pierced female bartender pouring for her admirers or a 5 star male cocktail maestro commanding a fine dining bar, you will have something to gain reading this book Regardless of how long you've been behind the wood.

Scotty studied bartending as a business and a craft. He formed his own flair bartending training company and the rest took off from there.  

In his years of teaching flair with his company Bar Smart Inc and later through the website Scott Young realized there is always a lesson to be learned in any situation. That’s where 199 Ways to Increase Your Tips enters. Scott’s 25 year career talking with bartenders result in a definitive reference for making more tips in the bar industry. And it goes far beyond night clubs and flair. 

199 Ways to Increase your Tips will give you confidence. The money is a bonus. 

Whether you are a bartender, server or manager 199 Ways to Increase Your Tips has something to offer you. Waitresses, all the customer service tips apply and Managers, you know as well as I do. Big tips are a direct result of big sales which makes a happy bar manager and happy bar tenders don't steal or change jobs.

What was the key to Scotty’s attitude and resultant success? Well, the right attitude comes from the right mind set. Scotty’s mind set is entrepreneurial. That is the key. Scotty was the first guy I knew to approach bartending not just some job, but see its potential as a personal business! 

Scotty recognized the potential of his situation. His great attitude, skill and his ability to relate to people were assets he capitalized on.  

Work on your skills by applying the advice in 199 Ways to Increase Your Tips: How to Become a Truly Exceptional Bartender. Dare to practice in your spare time. Get into it. Study the liquor you use. Create the drinks you makeUnderstand and relate to the people you meet. Understand PR. Treat bartending as your own personal business. Treat your customers/guests with enthusiasm. With success comes money. In fact, you can 

Make thousands more dollars a year.

Start by investing your hard earned money in becoming better. Invest in yourself. 

Buy 199 Ways to Increase Your Tips today!   Only $9.99  ( Over 300 Pages )
Gain confidence. Gain skill. Earn more tips. Everyone is happy. You have everything to gain and really nothing to lose. ( See Scott's 100% Satisfaction Guarantee )

Thanks, Scott for writing this bartender book. It’s an asset for any bar tender.
I wish I had it when I was still a bartender :)

Cheers to all! 

Harrison Barr 
Former Roxy Bartender and 10 year Granville Entertainment veteran 

PSIT’S GUARANTEED! Scott says if you don’t cover the cost of the eBook after one week of applying its advice, then he will refund your money. It’s based on the honor system...don’t hesitate.