On this weeks show we talk about how not to apply for a bartender job online, as well as the headlines from the world of spirits, cocktails and bartending. Also our drink of the week and why you should never ask who’s next.
Bar Industry News Headlines
- Roadhouse World Flair is auditioning new MCs for 2017 this Sunday in Covent Garden and I’ll be one of the hopefuls, so feel free to come down and support. http://www.roadhouse.co.uk
- Imbibe’s 2016 conference at London Olympia is just around the corner and you can sign up free if you’re in the industry to see all the biggest, and smallest brands out there. http://live.imbibe.com
- Hollywood Star Channing Tatum is launching his own brand of potato based vodka later this year, named Born & Bred, its produced at the award winning Grand Teton Distillery. http://bornandbred.com
How to apply for a bartender job online
In this age of social media its unsurprising that many bartender jobs are now being advertised online, and it doesn’t stop there. Even bar managers, general managers and anyone else in the industry may well find their next job on Facebook, LinkedIn or one of the other networks. We’ll tell you the very worst way to go about applying for one of these jobs with real world examples and help you avoid those mistakes. We discussed the same topic on the blog earlier this year, and you can find the article here.
If you want to know as soon as our new ebook on getting your dream bartending job is launched, click here to sign up (and get our cocktail ebook FREE)
Ready Fire Aim Cocktail: Our Drink of the Week
In celebration of the opening of Employees Only Singapore, we’re sharing the Ready Fire Aim, (includes a video of Steve mixing it) one of Steve Schneider’s signature drinks from the original New York bar.
Ready Fire Aim Cocktail Recipe:
- 1¾oz (52.5ml) Mezcal
- 1oz (30ml) Pineapple Honey Syrup
- ¾oz (22.5ml) Fresh Pineapple Juice
- ½oz (15ml) Lime Juice
- 3 Dashes Hellfire Bitters
Shake and strain all ingredients into a chilled coupe or cocktail glass, garnish with ground pink peppercorns.
We’re talking about how to keep on top of your service order and how to deal with those moments when you have no idea who’s next – just NEVER ASK THE GUESTS!