Yeah, that one was a hoot. Also, how they described a Whiskey Sour is NOT how you make one. There is no sweet & sour in a WS, there is usually a good quality single malt scotch, lemon juice, egg white or aquafaba if you are dairy free, and some simple sugar. Orange peel to garnish.
I ran a bar many many years ago and I think these bartenders are getting way too uppity… sorry, I mean “mixologists”. Oh no, the bartender doesn’t want to do what they’re there for, to mix drinks! I can understand maybe with a couple of these. But a lot of these drinks are easy to make especially with premade mixers. It’s all about prep in the bar business! I think what it boils down to is they need to know that it is a consumer-based industry and the world does not revolve around them. That’s all. My two cents.
The white russian, bad cream made me ROLFL. You would instantly know if your Caucasian had bad cream due to all the little "floaties" on top and if you are too blitzed to notice, no amount of Kahlua or vodka are gonna cover the taste of even just slightly curdled cream. Just dumb.
That would probably never happen, as a cook, it's never happened to me. Preparation is so streamlined that everything needed is right there, to make service easy on everyone, including you.
Who cares how bartenders feel? Their job is to make drinks that their customers order period end of story. If they don't like it, they should work at a beer and wine bar or don't be a bartender.
My husband and I used to have a bar several years ago. He could make a white Russian where you couldn't taste the alcohol. I got drunk one night this while he made them. Tasted good going down, but when I stood up, I fell on my butt drunk at!!!
I always go with a Bloody Mary Cocktail. Nevermind all the Trinkets. And how it tastes Will dictate weather I return or not. Normally just Make them myself, and Always impressed 😁
There's a weird amount of emphasis placed on whether or not the bartender personally likes the drink. I can understand preferring not to make some drinks because of time, effort, or ingredients, but otherwise why would they care if the drink a customer orders is "liquor forward"? They don't have to drink it, so why is that an issue? Ohhh, gatekeeping... yeah I forgot about that.
So what's next? Perhaps "The best drinks to order to keep your bartender happy"? What's left - Martinis and beer? Shots of whatever liquor they have? At least I know what to do if the bartender says "we're out of mint" - ask the manager to verify the lack of mint. If bartender lied, bartender is fired - and rightfully so. So I guess kahlua and cream is also on the "bad" list, too? Wow, and I thought Starbucks baristas were "delicate flowers". Disgusting.
no one orders a cheap cocktail w/ extremely expensive alcohol, FFS. also these lazy bartenders are both complaining about the simplicity of an appletini while judging their customers for not ordering something more complex. this entire video is one contradiction after another,
also the espresso martini can be made with a good quality coffee liqueur like mr black. like seriously people if i can make something at home with basic tools you in the fancy bar can do it too.
I love mojitos, White Russians, and frozen drinks, but obviously you have to order drinks that are appropriate for the bar. So I rarely order them unless I’m at a higher end bar or one that specializes in those type of drinks. Make sure you tip well for labor-intensive drinks & good service. 👍
Correct me if I'm wrong, but isn't a scotch whisky a blend of malts? Meaning there can be no such thing as a single malt scotch, it would just be known as a single malt whisky.
Hell, I don't even consider a vodka martini a "real martini". The bloody Mary is the ideal airport cocktail, and one of the few places you can get one that isn't a waste of hot sauce and produce. If you don't want to look like a total clown in a new bar, you can't go wrong with a Manhattan or Negroni -- easy to make, easy to drink.
If you’re tipping some will even make them correct and fast because they live on tips not your taste 👅 buds, if it’s slow the second time you just learned something
A bartender is hired take drinks and keep patrons happy. If it's so frustrating to them to make all the drinks out there maybe he should switch professions!
The drinks should be priced respective to their alcohol content and difficulty to make. Patrons should be free to order whatever they desire. This video is lame. It's like asking the cook/kitchen to make whatever is easiest, regardless of the customer's desire/diet/alergies/etc. If I had chicken for lunch, I don't want it AGAIN for dinner. If I'm eating Cuban food, I'm gonna order a mojito, or sangria. I don't care whether the restraunt and bartender are SLAMMED-BUSY, or not. And, when it comes to "tasting" the alcohol -- that's THE POINT of any/all cocktails -- is to NOT taste the alcohol. If I order a dirty martini, it's indeed BECAUSE I don't want to taste the cheap-ass alcohol they are using. Much like drinks & alcohols are often "paired" with meals (beer & brats, Cajun & hurricanes, pasta & wine, etc.) MANY times, patrons match their drinks to moods. Sure, some of those moods are based on time of day (Mimosas or Bloody Mary's for breakfast/brunch. Or, chocolate martinis as a dessert.) Personally, I often order a white Russian as a dessert, while my wife opts for anything espresso-based. Similarly, preflight mornings I will always order a bloody Mary in the airport lounge. Evenings, however, I will change that to a white Russian. (It's my pre-flight ritual.) I won't eat grouper without a rum & Coke (Cuba Libre.) With steak, it's always whiskey, Bourbon, or Scotch. Mexican? Margaritas, please (and keep them coming!) The LAST THING on my mind, is the "inconvenience" that I'm placing on a bartender. If I see that they are SLAMMED, I'll indeed tip much heavier. Often, my tips are more than the bar tab, itself! There are 100 reasons/excuses that the kitchen screws-up my meal. But, there are ZERO excuses for my drinks to be sub-par!!! It's pretty simple. If the bar doesn't have fresh daily products, just TELL the customer, and we'll order something else. But, being "too busy" is NOT an excuse! That's indeed unfortunate, but that's a MANAGEMENT staffing issue to solve (not a customer issue to solve.) If it's St. Patty's Day in Chicago and I order and Irish espresso for my wife and a Guinness for myself -- they better have enough staff and supplies to make it happen (because I'm PAYING HANDSOMELY for them to do so.)
As a former bartender I'll make whatever you want so long as we have it and you tip. Some drinks do suck when you're in the weeds.
“High end whiskeys like crown royal” 🤣🤣🤣
Ikr
Yeah, that one was a hoot. Also, how they described a Whiskey Sour is NOT how you make one. There is no sweet & sour in a WS, there is usually a good quality single malt scotch, lemon juice, egg white or aquafaba if you are dairy free, and some simple sugar. Orange peel to garnish.
I know, right? That just tells you how seriously we should take this video.
I ran a bar many many years ago and I think these bartenders are getting way too uppity… sorry, I mean “mixologists”. Oh no, the bartender doesn’t want to do what they’re there for, to mix drinks! I can understand maybe with a couple of these. But a lot of these drinks are easy to make especially with premade mixers. It’s all about prep in the bar business! I think what it boils down to is they need to know that it is a consumer-based industry and the world does not revolve around them. That’s all. My two cents.
The white russian, bad cream made me ROLFL. You would instantly know if your Caucasian had bad cream due to all the little "floaties" on top and if you are too blitzed to notice, no amount of Kahlua or vodka are gonna cover the taste of even just slightly curdled cream. Just dumb.
So, basically, bartenders just can't be bothered to do their job.
real
Ding ding ding
I’ll go behind the counter and make the drink myself.
If I'm paying for it, you're making it. Simple.
Gonna order all 11 of these
Crown Royal is a high end whisky?
This wasn't about the cocktails but all about the whine!
What next??? The top 10 meals chefs wish you stop ordering??? I'm paying for what the hell I want. Make my food.
That would probably never happen, as a cook, it's never happened to me. Preparation is so streamlined that everything needed is right there, to make service easy on everyone, including you.
Very capitalist of you
So wait, we need the bartenders approval to order what we like???? Do I also need the waiter's approval on my food order????
Why would I try to gain the respect of a bartender? The bartender is there to serve me.
Yes, my biggest desire is to earn my bartender's eternal respect.
😂😂😂
You know what, I'm going to keep ordering it even more.
Desperate for content? I dont care what the bartener thinks.. We pay not him!
“What’s That Mean??….” “You know what it Means!!!”
Who cares how bartenders feel? Their job is to make drinks that their customers order period end of story. If they don't like it, they should work at a beer and wine bar or don't be a bartender.
My husband and I used to have a bar several years ago. He could make a white Russian where you couldn't taste the alcohol. I got drunk one night this while he made them. Tasted good going down, but when I stood up, I fell on my butt drunk at!!!
Wow you have obviously never worked in the hospitality industry!!! Rude comment!!!!!
Sooo...Ordering common drinks is a no-no. Got it.
If I want to taste the liquor then I’d just pour myself shots at home for a 1/3 of the price 😂
I always go with a Bloody Mary Cocktail. Nevermind all the Trinkets. And how it tastes Will dictate weather I return or not. Normally just Make them myself, and Always impressed 😁
Crown royal is not a high end whiskey.
It's a step up from Fireball 🤣🤣🤣
So, if you have a waitress who “loves the espresso martinis” and insists you try one…who will the bartender blame?
There's a weird amount of emphasis placed on whether or not the bartender personally likes the drink. I can understand preferring not to make some drinks because of time, effort, or ingredients, but otherwise why would they care if the drink a customer orders is "liquor forward"? They don't have to drink it, so why is that an issue? Ohhh, gatekeeping... yeah I forgot about that.
Yeah, it's like chefs refusing to cook steak above rare because it "ruins the flavor."
So what's next? Perhaps "The best drinks to order to keep your bartender happy"? What's left - Martinis and beer? Shots of whatever liquor they have? At least I know what to do if the bartender says "we're out of mint" - ask the manager to verify the lack of mint. If bartender lied, bartender is fired - and rightfully so. So I guess kahlua and cream is also on the "bad" list, too? Wow, and I thought Starbucks baristas were "delicate flowers". Disgusting.
your average baristas aren't as pissy as these bartenders. in my experience at least.
Weird vid. I drink Long Islands because I don’t want to hang out, but want desired affects. I’ll tip well if they get it right.
I don't drink alcohol but I sure do like watching videos about them
Hey, bartenders. If you want a job where you don't really have to work, be a politician
Yeah, like AOC? How's that working out?
I'm sorry but crown Royal is not a high-end drink
Where I am from we just called them Iced Teas. Sounds to me like these bartenders are lazy.
no one orders a cheap cocktail w/ extremely expensive alcohol, FFS. also these lazy bartenders are both complaining about the simplicity of an appletini while judging their customers for not ordering something more complex. this entire video is one contradiction after another,
also the espresso martini can be made with a good quality coffee liqueur like mr black. like seriously people if i can make something at home with basic tools you in the fancy bar can do it too.
Drink at home, got it.
Don’t care . Make my drink.
I love mojitos, White Russians, and frozen drinks, but obviously you have to order drinks that are appropriate for the bar. So I rarely order them unless I’m at a higher end bar or one that specializes in those type of drinks.
Make sure you tip well for labor-intensive drinks & good service. 👍
Correct me if I'm wrong, but isn't a scotch whisky a blend of malts? Meaning there can be no such thing as a single malt scotch, it would just be known as a single malt whisky.
“Evolved palate” = alcoholic
Hell, I don't even consider a vodka martini a "real martini". The bloody Mary is the ideal airport cocktail, and one of the few places you can get one that isn't a waste of hot sauce and produce. If you don't want to look like a total clown in a new bar, you can't go wrong with a Manhattan or Negroni -- easy to make, easy to drink.
If you’re tipping some will even make them correct and fast because they live on tips not your taste 👅 buds, if it’s slow the second time you just learned something
I'm sorry high end whiskeys like crown royal??
Whattttt?? Shout-out Chattanooga Times Free Press on the first entry
So what I’m getting from this video is. Bartenders are lazy.
If I'm paying for it , I'm going to order what the hell I want ! 😡
so if you want a cocktail, stay home. just order beer, wine and shots.. got it
A cute tongue and cheek video will always summon the most serious and angry commenters i the world
If I drank more often I'd just buy bottled wine coolers and save myself the hassle.
By the sound of it bartenders hate working in cruise ships?
Milk drinks are greasy, can't be washed with the regular bar glassware but in a kitchen with a dishwasher.
The term "sunk cost" is misused here.
A bartender is hired take drinks and keep patrons happy. If it's so frustrating to them to make all the drinks out there maybe he should switch professions!
Decided to watch this video but I don’t drink so I have no idea what this lady is talking about.
Maybe bartender should go back to mickey dee's.
Wonder why bars are such risky business ventures? 🤨
A list of drinks one should never order so the bimbo lists off every drink that's on special.
LMFAO
Sounds like a super lazy bartender to me. So, as a bartender, I should only want to make easy drinks that don't challenge me? Nice
👍
If a bar can't make a lemon drop your at a horrible bar. Or your at a bar that's been slammed all night with a cheap owner running it.
So just order a Coca Cola ??
Only from a spout. Too much work to open can or bottle .😢
The drinks should be priced respective to their alcohol content and difficulty to make. Patrons should be free to order whatever they desire. This video is lame. It's like asking the cook/kitchen to make whatever is easiest, regardless of the customer's desire/diet/alergies/etc. If I had chicken for lunch, I don't want it AGAIN for dinner.
If I'm eating Cuban food, I'm gonna order a mojito, or sangria. I don't care whether the restraunt and bartender are SLAMMED-BUSY, or not.
And, when it comes to "tasting" the alcohol -- that's THE POINT of any/all cocktails -- is to NOT taste the alcohol.
If I order a dirty martini, it's indeed BECAUSE I don't want to taste the cheap-ass alcohol they are using.
Much like drinks & alcohols are often "paired" with meals (beer & brats, Cajun & hurricanes, pasta & wine, etc.) MANY times, patrons match their drinks to moods. Sure, some of those moods are based on time of day (Mimosas or Bloody Mary's for breakfast/brunch. Or, chocolate martinis as a dessert.) Personally, I often order a white Russian as a dessert, while my wife opts for anything espresso-based. Similarly, preflight mornings I will always order a bloody Mary in the airport lounge. Evenings, however, I will change that to a white Russian. (It's my pre-flight ritual.)
I won't eat grouper without a rum & Coke (Cuba Libre.) With steak, it's always whiskey, Bourbon, or Scotch. Mexican? Margaritas, please (and keep them coming!)
The LAST THING on my mind, is the "inconvenience" that I'm placing on a bartender. If I see that they are SLAMMED, I'll indeed tip much heavier. Often, my tips are more than the bar tab, itself!
There are 100 reasons/excuses that the kitchen screws-up my meal. But, there are ZERO excuses for my drinks to be sub-par!!!
It's pretty simple. If the bar doesn't have fresh daily products, just TELL the customer, and we'll order something else. But, being "too busy" is NOT an excuse! That's indeed unfortunate, but that's a MANAGEMENT staffing issue to solve (not a customer issue to solve.)
If it's St. Patty's Day in Chicago and I order and Irish espresso for my wife and a Guinness for myself -- they better have enough staff and supplies to make it happen (because I'm PAYING HANDSOMELY for them to do so.)
Everyone getting so lazy and judgmental. Just make my damn drink.
Why go to da bar if you order what you want! Shit!
Long island is perfect or a strong mojito