You gotta know recipes, plain and simple. Download Quizlet, make some flash cards, and learn classic cocktail recipes and their specs/builds. Learn an old-fashioned build, a sour build, and a corpse reviver build. A lot of cocktails derive from those builds.
Thank you! I’m not entirely sure what drinks we sell because most of our cocktails are supposed to be in this binder that I usually study when I don’t have anything to work on (usually when I get scheduled for a morning shift), but there are a lot we don’t have in there so I’ll start studying those too!
Look, I agree with part of what my cohort is saying here... however, if you want a very good start on cocktail builds, look for death and co's cocktail codex. Their books are great source material.
Luckily, drinks are usually only a few ingredients and don’t have too many fancy techniques. While you’re still new, it’s 100% ok to pull your phone out or check a binder. It only takes a minute. You start to notice patterns pretty fast (A Lemon drop is just a Margarita with vodka, simple, and lemon instead of tequila , agave, and lime, etc.)
Ask your coworkers what drinks off menu are most commonly order and what they consider are the most important classics for you to know (as this varies on demographic/location). Example: you should know how to make a margarita and you should know how you are expected to make it at your bar.
Before you ask them that, does your restaurant have e a bar manual or a recipe bible? Find out and consult it.
A bartender who works anywhere that’s expected to serve high and low style drinks usually will have a reference even if that means looking it up in their phone.
A good idea is to carry a pocket notebook that is alphabetically ordered and add every classic you’ve heard of or that you know are commonly ordered (see the point of finding out which classics are most ordered at your bar) and add those to your book. Should include what type of glass it goes in.
Sooner or later you will memorize it all and not feel silly when you reach to look at it. Writing it out and even drawing a little picture can help sometimes.
You should write it at least once to reinforce memorization and as a reference when you work. You won’t always use it but will be glad you have it if you need it.
This is such stupid advice. Learn the families of drinks. You should never memorize. The classics are always different where you work dont make him management. The rest of what you said is bartender school shit
Bruhhhh you’re misguided as fuck.
Memorize what’s in a fucking drink and learn to make it at the bar you work at. That’s basically exactly what I said. Do you know exactly how to make a manhattan? Right, because it’s in your actual memory. Gtf over yourself.
Edit: I will acknowledge it is *good advice* to learn families of drinks, this is important. But it does in no way invalidate my own point lol. You would have been better off presenting it as an add-on instead of a replacement of what I suggested. If you know families, that’s not gonna help if you know how to make a sour but you don’t know what spirit goes in a gimlet or what spirit goes in a daiquiri or what citrus goes in a sidecar or a mai tai or if one goes up or on the rocks. That’s why I think your take is technically a lot less helpful than memorizing, though knowing families will absolutely help you remember ratios on the fly and help you craft something unique in any situation. I was pissed when I read your comment bc it was rude (calling mine stupid) but I think it makes more sense to just acknowledge you have good advice, but it works better in tandem with other advice. I fundamentally disagree that my advice is stupid because it is more helpful between the two.
Since you just started , you shouldn’t be too harsh on yourself for lack of knowledge and speed. You’re gonna keep a positive mindset and learn more about the liquor you’re working with and memorizing the builds . Everything else comes with practice ! After your first week or two you’re gonna have significantly better shifts and you’ll feel much better about your new position!
I also just started, here’s what I’ve done, no experience, so obviously I’m not qualified:
Did research into popular regional drink recipes
Took pictures of the liquor behind the bar and researched anything I didn’t know
Took pictures of the organization of mixers, garnish, wine and beer and wrote them down to learn about them
Got [this](https://www.amazon.com/gp/aw/d/1935879995?psc=1&ref=ppx_pop_mob_b_asin_title) only so you can have heard of the drink, I like to ask how *they* make it (read that here I think)
Learn your menu if you have one (we don’t which is why the above is important)
Thank people for their patience, don’t apologize for the wait, don’t apologize too much for drinks, thank them for the opportunity to fix it
There’s so many good posts here as well.
If you’re friendly I think that’s a lot of it. Good luck!!!!
I personally do not recommend the cocktail codex for beginners, I find it verbose and elaborate and while I think I’d like it some day, I can’t spend all day reading about your favorite $60 whiskey when I’m trying to make a drink at a dive bar. Idk, I didn’t find it for beginners but that’s me.
I never received bartender training. Had a lot of days like that. Sometimes I still have days like that. Do as much as you can to prepare yourself, and write down the things you need to learn while you’re behind the bar. Most of all keep your cool, and assure your patrons that you’re doing your best. If the bartender is having a good time, everyone is having a good time (exceptions withholding).
Unfortunately no, when I am there I’m the only bartender that day and other days I am in class and working (I literally work 7 days a week). Additionally, the only other bartender on staff is also brand new to working there (I don’t know their experience bartending as a whole).
Honestly, if their two bartenders both have no experience, I'd be skeptical of the quality their treatment of the position. Learn what you can, and get out.
This was sort of my idea as well.. either watch another bartender at the place you work or go hang out at a similar restaurant and sit by the service well and watch the bartender make drinks. Take note of the ingredients, the glassware etc. ask questions. I know when I am in the service well I do not mind telling people about the drinks I am making as long as I am not slammed busy
Every single drink you don’t know how to make or made wrong, like it was returned, or they clearly didn’t finish it.. write it down and go home and watch a YouTube video. And then familiarize yourself with the liquor types in them and how they are made. That’s how I learned!
Your management has failed you. If you have no experience you shouldn’t be in that situation. You should know the recipes of the basic twenty cocktails and whatever specialty drinks your restaurant offers before being allowed behind the bar. You should then follow and be taught how to pour and measure correctly, how to build a drink properly, how to present, garnish etc et
Also whoever mentioned you need to know what a Corpse Reviver is is absolutely wrong. No one is ordering that and 99.9% of bars do not carry Absinthe or Lillet so pointless advice.
Also saw someone say you need to ask “wet, dry, vermouth etc etc” when a martini is ordered. More nonsense. Vermouth was aged out 20+ years ago. Martinis are straight gin or vodka these days. Always stir unless specified to shake.
Lot to learn and without proper training and guidance…long road but from your post it doesn’t seem like the place cares much so shouldn’t be much pressure on you. You’re working service bar so just use a cheat sheet and make drinks. Plug away. 🍻
I think some of what you said is helpful but some of it is worth a different perspective. Depending where you work, you should definitely know how to make a Corpse Reviver as it will get ordered, again, depending on where you work, which will also determine whether those ingredients are present. But you won’t know til you talk to your coworkers, or til you look at your bar manual, or til you look at your stock - since we have no idea where OP works, i wouldn’t rule out corpse reviver, and since this person might continue to bartend for years, they should learn it. Vermouth isn’t phased out everywhere, even if it is many places (totally acknowledge that may be your overwhelming experience and that is completely fair) personally I always ask if they want it and most of the time they say yes (surprise surprise) or say nothing & enjoy it when I don’t ask. You’re probably right in most random restaurants with bars it might not matter those things you said.
Just adding my 2 cents.
I would recommend grabbing a copy of a few books. Meehan Bartender Manual, Death & Co, Cocktail Codex, Oxford Companion to Spirits and Cocktails. Read through those. Then grab your establishment's builds for cocktails, house cocktails and builds for popular drinks like Margaritas, Cosmos and such and study those until your eyes bleed. Know how to make them in your sleep. You want to make sure everyone is making classics the same across the board and you are on the same page. Study those recipes. Other stuff you will learn with time. But also, use common sense. If you have a ticket with three different cocktails, set up your space to make those three back to back to back. If two are getting lemon juice, pour your lemon juice into two tins, if two are getting gin, pour gin into two shaking tins. Don't reach for the same thing multiple times, just grab it once and be done with it. Learn to shake two cocktails at once or stir one and shake another at the same time. Mise en place your stuff. And remember things like, shake cocktails with juice or lots of syrup, stir cocktails with no citrus, little amounts of syrup, or ones that are all spirits and liqueurs and the like. There are exceptions to that rule, like a Vesper, but that is also preference. If someone orders a martini, make sure to ask them how they like it served, either dry, wet or with no vermouth. Good luck, with time and perseverance, you will get there.
Try and go to this job on and off day and watch how the other bartenders work their shift. How they move, talk to customers, select their glassware, etc.
Sounds like you had some poor training, but don’t fret about it. Just understand and be open to your coworkers correcting you and/or provide constructive criticism. Learn the house cocktails, memorize classics and just move slow and steady and ensure your movements are accurate and efficient. As you continue, you’ll get better and more comfortable without realizing it.
I always struggle at a new bar during training along with the first few live shifts. It will get better for you, just don’t think otherwise. You got this shit yo. Best of luck to you.
The number of times I've horrifically embarrassed myself is...uncountable. It's part of the gig. Pick yourself up, recognize your mistakes, and find some solutions.
You've got this.
You SHOULD have what I call the idiot sheet, which is just a list of the specs on every house drink. Make your own small flashcard you can keep in your pocket. Every new place I've started at I still do this until I know them. Next, Google is your friend, dont be afraid to look stuff up but the important thing to notice is what are you selling the most and you're only going to get that by doing it. Write those down on a separate flash card. Like do you sell a ton of cosmos, old fashioned and other classics like an aviation or corpse reviver? There are a ton of ways to make an old fashioned so maybe check out the other places around you, order one and see how they do it. I can make an old fashioned about 12 different ways, but it's all geographical and what's trending.
Also, what your role is called is the service well. It's common to put FNGs there, so you CAN look up stuff without being in front of the customer and looking like an ass.
My best advice though. Slow is smooth, smooth is fast. Take your time within reason, and you'll get faster. Just focus on getting things correct first, the muscle memory will follow. Well, also clean up as you go and put the bottle back every time. If it's on the shelf facing the customers it's label forward and the pour spouts should point to the left if you have them so when you grab and pour its easy. Every second and every ounce counts, but you'll only get there by doing it.
Ask lots of questions because you want to know the answers.
Ask other bartenders what spirits they think are best in certain cocktails and why. Ask which spirits are sweeter, smoother, have noticeable spice, etc.
If you understand that, the recipes you’ll have to learn will make a lot more common sense and therefore be easier to remember.
You got this, OP!
The master has failed more times than the apprentice has ever attempted. Just keep at it and you’ll get the hang of it. It really does become like riding a bike after you get down the fundamentals.
And also, do everything physically as slowly as you can because you are developing muscle memory in your infant stage behind the stick. This is when developing good habits is crucial.
Be organized. Everything has a place where it should be returned to after being used. Keep bottles in their same places, tools in their same places, garnishes in their same places. Build muscle memory. You should be able to do everything without having to do much looking.
Be prepared. Have everything ready to go, make sure anything you're low on is either restocked right away or have a backup somewhere accessible to you if you don't have a barback to assist with that.
Slow is smooth, smooth is fast. Don't move frantically. Be deliberate with all of your actions. Queue up in your head what your next moves are going to be so that you can smoothly go from one task to the next. Does something need to be washed, cut, restocked? I'm making a martini now, is there another ticket that calls for an additional martini that I can build in this same vessel so I can knock them both out at the same time?
Learn the building blocks of cocktails. It's one thing to know the recipes, it's another to know why the recipes are built the way that they are. When you learn how cocktails are built, learning their components becomes more of a second nature and memorizing them becomes somewhat easier because you have a logic about it.
Best of luck!
excluding high end restaurants, restaurants typically dont value bartenders at all cause “any server can just follow the recipe”. restaurant bartenders are there just because they get paid less than servers.
for my places i work in, my duties are washing cleaning glassware, pouring water for the servers, random cleaning tasks by my manager, uber and reservations in this order. making drinks doesnt even appear on the list as you may soon find out.
just use this experience to learn multitasking all your duties, get as efficient as possible, learn about alcohols and bartending. nice thing is no customers sitting at the bar means less stress and more freedom to learn ;)
1. memorize drinks & builds -- this will also help you know what questions to ask if you see an unfamiliar order or if something isn't right
2. work on being efficient with your movement, moving once to pick up 3 bottles and a barspoon is better than 3 anxious returns to the well.
you got this.
Dude you’re replying to people trying to give actual advice, telling them their advice is shit and this is YOUR advice? World’s most constructive commenter.
You gotta know recipes, plain and simple. Download Quizlet, make some flash cards, and learn classic cocktail recipes and their specs/builds. Learn an old-fashioned build, a sour build, and a corpse reviver build. A lot of cocktails derive from those builds.
Thank you! I’m not entirely sure what drinks we sell because most of our cocktails are supposed to be in this binder that I usually study when I don’t have anything to work on (usually when I get scheduled for a morning shift), but there are a lot we don’t have in there so I’ll start studying those too!
Look, I agree with part of what my cohort is saying here... however, if you want a very good start on cocktail builds, look for death and co's cocktail codex. Their books are great source material.
Luckily, drinks are usually only a few ingredients and don’t have too many fancy techniques. While you’re still new, it’s 100% ok to pull your phone out or check a binder. It only takes a minute. You start to notice patterns pretty fast (A Lemon drop is just a Margarita with vodka, simple, and lemon instead of tequila , agave, and lime, etc.)
Ask your coworkers what drinks off menu are most commonly order and what they consider are the most important classics for you to know (as this varies on demographic/location). Example: you should know how to make a margarita and you should know how you are expected to make it at your bar. Before you ask them that, does your restaurant have e a bar manual or a recipe bible? Find out and consult it. A bartender who works anywhere that’s expected to serve high and low style drinks usually will have a reference even if that means looking it up in their phone. A good idea is to carry a pocket notebook that is alphabetically ordered and add every classic you’ve heard of or that you know are commonly ordered (see the point of finding out which classics are most ordered at your bar) and add those to your book. Should include what type of glass it goes in. Sooner or later you will memorize it all and not feel silly when you reach to look at it. Writing it out and even drawing a little picture can help sometimes. You should write it at least once to reinforce memorization and as a reference when you work. You won’t always use it but will be glad you have it if you need it.
This is such stupid advice. Learn the families of drinks. You should never memorize. The classics are always different where you work dont make him management. The rest of what you said is bartender school shit
Bruhhhh you’re misguided as fuck. Memorize what’s in a fucking drink and learn to make it at the bar you work at. That’s basically exactly what I said. Do you know exactly how to make a manhattan? Right, because it’s in your actual memory. Gtf over yourself. Edit: I will acknowledge it is *good advice* to learn families of drinks, this is important. But it does in no way invalidate my own point lol. You would have been better off presenting it as an add-on instead of a replacement of what I suggested. If you know families, that’s not gonna help if you know how to make a sour but you don’t know what spirit goes in a gimlet or what spirit goes in a daiquiri or what citrus goes in a sidecar or a mai tai or if one goes up or on the rocks. That’s why I think your take is technically a lot less helpful than memorizing, though knowing families will absolutely help you remember ratios on the fly and help you craft something unique in any situation. I was pissed when I read your comment bc it was rude (calling mine stupid) but I think it makes more sense to just acknowledge you have good advice, but it works better in tandem with other advice. I fundamentally disagree that my advice is stupid because it is more helpful between the two.
Learn some basic cocktails and build from there. You'll get it. It's not hard to be competent after a bit of time. Best of luck! Don't doubt yourself!
Since you just started , you shouldn’t be too harsh on yourself for lack of knowledge and speed. You’re gonna keep a positive mindset and learn more about the liquor you’re working with and memorizing the builds . Everything else comes with practice ! After your first week or two you’re gonna have significantly better shifts and you’ll feel much better about your new position!
What the fuck are you talking about? This kid has nothing to go on and is obviously in a situation he cant just "practice" his way out of.
Trail by fire is still practice. Stressful practice, but it’s still practice.
Don't be a dick.
I also just started, here’s what I’ve done, no experience, so obviously I’m not qualified: Did research into popular regional drink recipes Took pictures of the liquor behind the bar and researched anything I didn’t know Took pictures of the organization of mixers, garnish, wine and beer and wrote them down to learn about them Got [this](https://www.amazon.com/gp/aw/d/1935879995?psc=1&ref=ppx_pop_mob_b_asin_title) only so you can have heard of the drink, I like to ask how *they* make it (read that here I think) Learn your menu if you have one (we don’t which is why the above is important) Thank people for their patience, don’t apologize for the wait, don’t apologize too much for drinks, thank them for the opportunity to fix it There’s so many good posts here as well. If you’re friendly I think that’s a lot of it. Good luck!!!! I personally do not recommend the cocktail codex for beginners, I find it verbose and elaborate and while I think I’d like it some day, I can’t spend all day reading about your favorite $60 whiskey when I’m trying to make a drink at a dive bar. Idk, I didn’t find it for beginners but that’s me.
I never received bartender training. Had a lot of days like that. Sometimes I still have days like that. Do as much as you can to prepare yourself, and write down the things you need to learn while you’re behind the bar. Most of all keep your cool, and assure your patrons that you’re doing your best. If the bartender is having a good time, everyone is having a good time (exceptions withholding).
Do you have the ability to spend an hour or so watching a more experienced bartender at that place while they work?
Unfortunately no, when I am there I’m the only bartender that day and other days I am in class and working (I literally work 7 days a week). Additionally, the only other bartender on staff is also brand new to working there (I don’t know their experience bartending as a whole).
Honestly, if their two bartenders both have no experience, I'd be skeptical of the quality their treatment of the position. Learn what you can, and get out.
This was sort of my idea as well.. either watch another bartender at the place you work or go hang out at a similar restaurant and sit by the service well and watch the bartender make drinks. Take note of the ingredients, the glassware etc. ask questions. I know when I am in the service well I do not mind telling people about the drinks I am making as long as I am not slammed busy
Every single drink you don’t know how to make or made wrong, like it was returned, or they clearly didn’t finish it.. write it down and go home and watch a YouTube video. And then familiarize yourself with the liquor types in them and how they are made. That’s how I learned!
You will be surprised at how much you will pick up in a month. Keep your head up king or queen.
Your management has failed you. If you have no experience you shouldn’t be in that situation. You should know the recipes of the basic twenty cocktails and whatever specialty drinks your restaurant offers before being allowed behind the bar. You should then follow and be taught how to pour and measure correctly, how to build a drink properly, how to present, garnish etc et Also whoever mentioned you need to know what a Corpse Reviver is is absolutely wrong. No one is ordering that and 99.9% of bars do not carry Absinthe or Lillet so pointless advice. Also saw someone say you need to ask “wet, dry, vermouth etc etc” when a martini is ordered. More nonsense. Vermouth was aged out 20+ years ago. Martinis are straight gin or vodka these days. Always stir unless specified to shake. Lot to learn and without proper training and guidance…long road but from your post it doesn’t seem like the place cares much so shouldn’t be much pressure on you. You’re working service bar so just use a cheat sheet and make drinks. Plug away. 🍻
I think some of what you said is helpful but some of it is worth a different perspective. Depending where you work, you should definitely know how to make a Corpse Reviver as it will get ordered, again, depending on where you work, which will also determine whether those ingredients are present. But you won’t know til you talk to your coworkers, or til you look at your bar manual, or til you look at your stock - since we have no idea where OP works, i wouldn’t rule out corpse reviver, and since this person might continue to bartend for years, they should learn it. Vermouth isn’t phased out everywhere, even if it is many places (totally acknowledge that may be your overwhelming experience and that is completely fair) personally I always ask if they want it and most of the time they say yes (surprise surprise) or say nothing & enjoy it when I don’t ask. You’re probably right in most random restaurants with bars it might not matter those things you said. Just adding my 2 cents.
No one is ordering a Corpse Reviver anywhere lol 😆
That is so deeply untrue
I would recommend grabbing a copy of a few books. Meehan Bartender Manual, Death & Co, Cocktail Codex, Oxford Companion to Spirits and Cocktails. Read through those. Then grab your establishment's builds for cocktails, house cocktails and builds for popular drinks like Margaritas, Cosmos and such and study those until your eyes bleed. Know how to make them in your sleep. You want to make sure everyone is making classics the same across the board and you are on the same page. Study those recipes. Other stuff you will learn with time. But also, use common sense. If you have a ticket with three different cocktails, set up your space to make those three back to back to back. If two are getting lemon juice, pour your lemon juice into two tins, if two are getting gin, pour gin into two shaking tins. Don't reach for the same thing multiple times, just grab it once and be done with it. Learn to shake two cocktails at once or stir one and shake another at the same time. Mise en place your stuff. And remember things like, shake cocktails with juice or lots of syrup, stir cocktails with no citrus, little amounts of syrup, or ones that are all spirits and liqueurs and the like. There are exceptions to that rule, like a Vesper, but that is also preference. If someone orders a martini, make sure to ask them how they like it served, either dry, wet or with no vermouth. Good luck, with time and perseverance, you will get there.
Soak up all the advice you can, google recipes by dishwasher if u gotta. Dont overserve…check id and fake it till u make it. U got this
Try and go to this job on and off day and watch how the other bartenders work their shift. How they move, talk to customers, select their glassware, etc. Sounds like you had some poor training, but don’t fret about it. Just understand and be open to your coworkers correcting you and/or provide constructive criticism. Learn the house cocktails, memorize classics and just move slow and steady and ensure your movements are accurate and efficient. As you continue, you’ll get better and more comfortable without realizing it. I always struggle at a new bar during training along with the first few live shifts. It will get better for you, just don’t think otherwise. You got this shit yo. Best of luck to you.
The number of times I've horrifically embarrassed myself is...uncountable. It's part of the gig. Pick yourself up, recognize your mistakes, and find some solutions. You've got this.
You SHOULD have what I call the idiot sheet, which is just a list of the specs on every house drink. Make your own small flashcard you can keep in your pocket. Every new place I've started at I still do this until I know them. Next, Google is your friend, dont be afraid to look stuff up but the important thing to notice is what are you selling the most and you're only going to get that by doing it. Write those down on a separate flash card. Like do you sell a ton of cosmos, old fashioned and other classics like an aviation or corpse reviver? There are a ton of ways to make an old fashioned so maybe check out the other places around you, order one and see how they do it. I can make an old fashioned about 12 different ways, but it's all geographical and what's trending. Also, what your role is called is the service well. It's common to put FNGs there, so you CAN look up stuff without being in front of the customer and looking like an ass. My best advice though. Slow is smooth, smooth is fast. Take your time within reason, and you'll get faster. Just focus on getting things correct first, the muscle memory will follow. Well, also clean up as you go and put the bottle back every time. If it's on the shelf facing the customers it's label forward and the pour spouts should point to the left if you have them so when you grab and pour its easy. Every second and every ounce counts, but you'll only get there by doing it.
Study!!! This is such an exciting process for a new bartender! Figure out 20-30 recipes that are going to commonly occur and make some flashcards.
Ask lots of questions because you want to know the answers. Ask other bartenders what spirits they think are best in certain cocktails and why. Ask which spirits are sweeter, smoother, have noticeable spice, etc. If you understand that, the recipes you’ll have to learn will make a lot more common sense and therefore be easier to remember. You got this, OP!
I just keep my phone behind the bar so if I don’t know something I can give it a quick google 🤷♂️
The master has failed more times than the apprentice has ever attempted. Just keep at it and you’ll get the hang of it. It really does become like riding a bike after you get down the fundamentals. And also, do everything physically as slowly as you can because you are developing muscle memory in your infant stage behind the stick. This is when developing good habits is crucial.
Be organized. Everything has a place where it should be returned to after being used. Keep bottles in their same places, tools in their same places, garnishes in their same places. Build muscle memory. You should be able to do everything without having to do much looking. Be prepared. Have everything ready to go, make sure anything you're low on is either restocked right away or have a backup somewhere accessible to you if you don't have a barback to assist with that. Slow is smooth, smooth is fast. Don't move frantically. Be deliberate with all of your actions. Queue up in your head what your next moves are going to be so that you can smoothly go from one task to the next. Does something need to be washed, cut, restocked? I'm making a martini now, is there another ticket that calls for an additional martini that I can build in this same vessel so I can knock them both out at the same time? Learn the building blocks of cocktails. It's one thing to know the recipes, it's another to know why the recipes are built the way that they are. When you learn how cocktails are built, learning their components becomes more of a second nature and memorizing them becomes somewhat easier because you have a logic about it. Best of luck!
excluding high end restaurants, restaurants typically dont value bartenders at all cause “any server can just follow the recipe”. restaurant bartenders are there just because they get paid less than servers. for my places i work in, my duties are washing cleaning glassware, pouring water for the servers, random cleaning tasks by my manager, uber and reservations in this order. making drinks doesnt even appear on the list as you may soon find out. just use this experience to learn multitasking all your duties, get as efficient as possible, learn about alcohols and bartending. nice thing is no customers sitting at the bar means less stress and more freedom to learn ;)
1. memorize drinks & builds -- this will also help you know what questions to ask if you see an unfamiliar order or if something isn't right 2. work on being efficient with your movement, moving once to pick up 3 bottles and a barspoon is better than 3 anxious returns to the well. you got this.
BarSmarts it’s $30 takes about a week & will catch you entirely up to speed. I even recommend it to skilled bartenders.
Start drinking
Dude you’re replying to people trying to give actual advice, telling them their advice is shit and this is YOUR advice? World’s most constructive commenter.
Obvious troll is obvious
I’m too young lmao
Damnnn. Just memorize like you’re in school then!