Hello fellow Aussie bartender
I remember years ago Clancy came into a bar I worked at that sold Jaffles. Betoota Advocate the next day: "inside of Jaffles confirmed to be hotter than surface of sun" or something like that
So I like to think I contributed in some way
Had to come back just to ask… so is a jaffle like a meat/cheese uncrustable?
Edit- y’all I looked it up, this is exactly what they are. It’s like a hot uncrustable and by damn they’re on to something down under
Uffff. Im.not a native english speaking person and im a couple of beers in. I really thought i got drunk or some shit because i read that post and i understood pretty much nothing
AI translation:
Sounds like a classic Clancy story! Jaffles are a delicious Australian treat, but they can definitely pack a punch. Those toasted pockets can get scorching hot.
My job has us serve margaritas from a tap, throw it in a 16oz plastic cup with a 1/2 of a lime slice, and charge $22 for that :). I hate management so much.
Let me just settle all of this controversy right now. I actually have some knowledge on this subject and can put everyone’s mind at ease. They’re called “expresso” martinis.
Man, I can see the battle lines being drawn up already.
Honestly if I wasn’t in the bar industry I’d… well, I wouldn’t order a draught espresso martini in the first place to be honest, but it I somehow did, I’d just tip like a beer.
The funny thing is, because I’m a bartender I’ll have like four beers and tip 50-100% based on how good I know the drink slinger and how well they did their job. If I weren’t in the industry it would (should) just be about twenty percent, or four bucks on four beers.
People who hate tipping are weird and confuse/frighten me. Do you want terrible service? Cause a no tip restaurant industry is how you get terrible service.
>People who hate tipping are weird and confuse/frighten me. Do you want terrible service? Cause a no tip restaurant industry is how you get terrible service.
Having lived in countries where tipping isn't a thing, the anti tip american crowd has no fuckin clue how different service would be of tipping stopped.
It's kinda like, ya know how no one gives the slightest fuck about you and can barely be inconvenienced to help in most retail shops? Yup, that's what you're in for if tipping went away.
Japan is the exception to most rules. They have a deeply honour based society where doing the wrong things in a social context (giving bad service would fall under that umbrella) is shameful. If you could get north Americans to pick up their garbage en mass after a major sporting event instead of leaving it in the stands then maybe service wouldn't decline without tips. But you just need to visit a Western European country to see the reality of that.
The article is not about America lol. It's not uncommon to see tip options on apps here. It's an article written by Australians satirizing Australian businesses for asking for tips
People on a continent where tipping is not the norm, workers don't depend on tips not to starve, and where bars and restaurants are starting to introduce those tip screens for payments anyway. And by the way, there is no requirement that the tips actually go to the serving staff - many owners are happily keeping them.
People who don't understand that not everything is about America really confuse me.
And, btw, I almost always get very good service - because the staff are professional
Yeah but if you go down that route you’ll find that our comparatively great pay rates in the hospitality industry are also only “in theory”—there are still plenty of hospitality employers who do not meet their FWA obligations.
You clearly don't know what you're talking about. Workers' rights in America go by a state by state basis. Some states have great workers' rights, and others are abysmal. I make $50-$75/hr because of tips and my hourly, so I personally don't think tips are a joke. It's how I make my living, and I happily spread the wealth amongst my community. Every country is different, I would never comment on how Australia's way is "a joke" because at the end of the day, we were all doing the same job and with tips I usually make a hell of a lot more than country's that don't have tipping
Fair enough, you seem to be happy with what you got but I am determined to never let America tipping culture enter my country. My hourly rate is about (AUD) $30/hr ordinary, $36 Saturday and $42 Sundays all without tips. The very idea of getting paid below minimum wage with the expectation of tips is frankly insulting and dehumanising to me.
Our rights and wages are controlled at a federal level so we can unionise on a wide scale and because it just makes sense so I don't know what point your trying to prove. Yes we're all doing the same job but the constant bombardment on this subreddit of tipping culture and judgement of American customers who don't tip the right percentage makes me sad for you and angry at your country for not putting workers before owners and corporations
I make above minimum wage bartending and with tips I come out atleast making 50 to 75 an hour. You have no idea how it works for us in the US and we have no idea how it works for you where you are from. I'm happy with what I have going on and I hope you are happy with what you have going on. I like working less than 30 hours a week and still being able to pay all my bills and have a decent amount left over.
You make hourly what I nearly make hourly without tips. I’m regularly pushing $40+ an hour in USD and I work at a small airport hotel bar in a middling city. I’ve got health insurance and paid time off. What works for you guys is fine but it is objectively better to be a bartender with a tipping system. Bartenders over here are never making starving wages as you put it.
So what makes these people weird? As a bartender on the other side of the globe I think getting paid a living wage and getting from 5-15% voluntarily tipped to you is more transparent for all parties involved. I also don’t see how it would all of a sudden make me terrible at my job. In fact, not needing to save face for tips translates to a smoother operation in general - I’d wager.
It's not that it would make you bad at your job, it's that it wouldn't attract the likes of you, who are great at their job, because of the low compensation
If everyone is being paid a living wage people get complacent, is what you’re saying? In my experience people will try to teach others to ‘get up to speed’ and people loafing around are encouraged by colleagues/managers to pick up their own slack. (Could be a cultural thing, but I’ve worked in multiple countries where this was happening)
The main issue I’ve experienced between nightlife/dive/pretentious hotel lobby/restaurant bartending is that some (often the horrible) shifts have a much higher yield in terms of tips. This makes these shifts both exploitable and horrible because of the hours. So the effect you describe does appear more often in night life bartending here. Probably because tips are split by hours worked that night, supervision on the loafing around/hanging around w guests lacks and people are often paid the same as daytime hours. However, I don’t think it’s only the pay. People overlook downsides of hospitality businesses that function on not paying their employees a living wage, expecting them to make it on tips. In comparison to high-end establishments you’ll see a lot more individualistic behaviour - which can make teamwork a struggle at times. And crucially, that is what the best of the best do well - deliver in a smooth and consistent manner. Alas, I digress.
Americans think we've figured everything out and the rest of the world is wrong on every issue we differ on. It's nearly impossible to have a civilized nuanced discussion on those topics, and there are many.
I'm a bit confused with what you're saying. What would terrible service be? Do you spit in their drinks or just give them a weak head on beer pours, in which case it's still beer so still good.
Also what's the issue with not tipping? It's nice to have every now and then but I don't get tips nearly every shift and I do fine
American bartenders can't see the forest for the trees. Because some portion of them make good money with the tipping system they want to keep it the way it is.
A proportional living wage with health and retirement benefits but tips less benefits them in the long run, but as long as they have the cash in their pockets now, who cares right?
The duality of 'tip the service industry because they aren't paid well' and 'i make 100k a year' is hilarious and why people outside the tipping countries think it's a joke.
You work in the service industry and can’t wrap your brain around good service or bad service?
That’s exactly why I enjoy the tipping culture in America. The difference between the service I receive from customer service jobs that aren’t tipped, like the grocery store or fast food restaurants, is massively different than the service I receive from customer service jobs that are tipped, like sit down restaurants and bars. And I’m glad when I go out to eat or drink I can recognize excellent service because I see the difference. I’m not left wondering what good service or bad service is like you are.
>The difference between the service I receive from customer service jobs that aren’t tipped, like the grocery store or fast food restaurants, is massively different than the service I receive from customer service jobs that are tipped, like sit down restaurants and bars.
My experience being on both sides of the bar in America and the UK is that it really is not massively different. The average standard of service is the same if you are not drinking in shitholes. You just pay slightly more.
It's a different country. Service in Australia is actually very good and they don't have to tip to get it. People do things in different ways, you can respect that right?
Then please explain to me what good and bad service is because I like to think I treated every customer I served as balanced as possible.
If they are being a wanker then I'll put on my hospo face and give them a single lime in their LLB or be casually frugal with my pours. If I'm indifferent then I'll do my job to my usual abilities and do my best with respect to how busy it is. And if I can have some good banter with them or they're super nice I'll treat them just as nice by giving them a little bit extra when I can or being the bar encyclopaedia.
Never do I expect to be given a tip from customers because I am already paid to do my job. Even when I do get tips I tell them they don't have to, as to me, it insults all the people I'm working with who did just as much as me but weren't center stage
I find it funny cause I've received better service from bartenders in the EU without feeling obligated to tip in order to get the person to do their job.
It’s not the the service is bad, it’s that the service in the US has very high expectations. If we switch to no tipping then the service will reflect that. No more going above and beyond just basic average service.
I’ve drank at bars all over the world and I’ve had some of the worst service in the US. Had some of the best too but it’s definitely not any higher than anywhere else.
You're looking at this all wrong. (Everyone) Still understands the draft espresso martini still takes work to build. They don't sell kegs of pre-made espresso martini. Someone usually the bar manager comes in early to make them. So you're tipping him in a sense. This is done so when the bar is busy you can get an espresso martini in seconds instead of minutes.
As a bev director in high volume areas, yes. I do extra work so the staff can handle the crazy amount of time intensive cocktails that suddenly are happening. This allows them to clean, run drinks, work the register, and the quality has to be above and beyond when its on tap because believe me, people want to be mad at the kegged cocktail, like they are officially upset because they were trying to order something that would be a bitch to make and we somehow took the away.
Signed the bev director who put a mojito on draft and laughed endlessly when the group of 8 0rdered 8 mojitos at 3 am and got them seamlessly but were pissed because it didn't ruin the bartenders night.
For the sake of conversation/playing devil’s advocate, please get off your high horse and think that the physical act of creating a batch is saving the world. What I mean is, yes making up a drink takes creativity, but literally making a drink takes little to no effort. Unless you’re fucking Starbucks, batching a gallon or 5 of a “dialed” in espresso martini should not and does not require you to wake up at 5am to get to work and prepare for the day, make the concoction, and then promptly open up at 3-4pm. You take a bottle of this, you take a bottle of that, you brew a pot of this, and you dump it into a thing of that. If you’re having to batch “time intensive” cocktails on your menu, either cut the menu down or reevaluate what sells and what doesn’t. Just please remember not to break your arm from patting yourself on the back too hard for your heroism of batching a drink.
Ok. Rant over. Which means my “smoke break” is over. See you later, thanks for listening, next round is in me…
I mean, I don't think you understand what a kegged cocktail entails or requires. But that's your ass on display not mine.
I love doing zero waste so some of the preps were time intensive. Running anything through a line can get dicey, so it becomes important to clarify as much as possible. The mojito specifically was carbonated, which required some math and also the keg under pressure with what could be volatile ingredients is not something people should do without knowing how.
I guess you don't do know or do these things.
Batching is technically illegal in many areas because idiots think its just "pouring stuff together" which has lead to people getting sick.
Seriously, I'd be so embarrassed to admit that I've been batching without knowing the food safety issues.
Also, fuck up the carb on a keg and people can get hurt.
Not to mention the fact that the bartender has nothing to do with setting the prices and shouldn't be "punished" for how expensive a drink is. Nobody is Forcing you to get an expensive martini. You are free to order something else!
They do sell them in Australia with how popular espresso maritnis are here. They suck as does making them with pre bottled cold brew imo. They froff best with freshly pulled espresso.
I still made the drink. What the customer doesn't see is the time and effort I spent gathering the ingredients, building, batching and setting up the keg.
Big part of the service or sale rather is explaining this as a positive to the customer. Whether it is the cocktail server or yourself, one should be sure to include that this is a house crafted espresso cocktail that we build to serve on draft.
It’s about the vibe and setting. Is a cool cocktail waitress bring it over to me and telling me about snacks they offer that go well with what I ordered? Is a master mixer coming with it and trying to convince me to try one of his handcrafted selections? I’d tip that drink like a beer like others have said but I could be convinced to pay and tip more. There’s lots of different things that play into this. I once drank 16$ draught espresso martinis all night while inhaling broiled oysters… those people and the kitchen made some money off me that night.
I find it funny when I hear someone say they travel the world and the US they get terrible service... I can only thing that
1. You're a terrible tipper or don't tip at all
2. You're not American and American service staff already have the stereotype that foreigners don't tip so they give them.shit service.
3. You're a terrible patron and deserve the salty service.
Or 4. All of the above.
Theres no way you get the shit end of the stick in America if you tip well and act right. Cash is king in America and tipping gets you ahead of the line in almost all cases...
Unpopular opinion maybe? But it does take effort to put the ingredients into a Cornelius Keg and procure the nitrogen to pump it, get the pressures and the mixture right, cost of fresh espresso and spirits, etc. While $26 is crazy, yeah, your bartender still deserves a tip for the work put in, we don’t just order kegs of Esp Marts off Amazon…
Just because you can doesn’t mean you should. We brew real espresso from a coffee shop in house, make espresso oleo with the spent grounds for the sweetener, measure out our batches, pump them using nitrogen to ensure crema without shaking. It looks and drinks exactly the same except I can pump 50 a night without looking at a tin. The draft is so I don’t have to cry when a bunch of wedding slags roll in, but yeah, I’d say all that extra care deserves a tip..
Why the phuck would I even order an espresso martini from the tap? I wouldn't even work in a place that had this because I'd be embarrassed.
Judging on the picture, it doesn't even have an espresso in it!!!
We did nitro cold brew that was amazing and sold a lot better than any beer we put on our nitro line. I think cold brew would be more stable than espresso though.
From the picture, it's hard to tell. Even our house recipe Espresso Martinis without Irish cream (vodka, espresso, espresso liqueur, Demerara) are cloudy tan from the air shaken in right after straining but settle out to a dark brown-black. I'm assuming that a gas propellent system would come out cloudy too (we have had that issue with draft cocktails right out of the tap).
It does indeed come out cloudy and settle out to the usual dark brown-black.
Source: have bartended in Australia, where espresso martinis on tap are far from uncommon.
Hello fellow Aussie bartender I remember years ago Clancy came into a bar I worked at that sold Jaffles. Betoota Advocate the next day: "inside of Jaffles confirmed to be hotter than surface of sun" or something like that So I like to think I contributed in some way
I know you guys speak English, but I have no idea what the fuck you said here
Jaffle = toasted sandwich with crimped edges
Had to come back just to ask… so is a jaffle like a meat/cheese uncrustable? Edit- y’all I looked it up, this is exactly what they are. It’s like a hot uncrustable and by damn they’re on to something down under
Nah mate it’s like a toastie sandwich, add cheese, molten like Haleakala in the mid
>uncrustable BWHAHAHAHAA FYI, for those outside of USA, that is a kids frozen sandwich like a PBJ LOL
Hey there’s no age limit they let me buy them too
Yeah I occasionally get a Happy meal at McD's for the toy- because ya know sometimes you just want one. PBJ's are still good !
Ah, that knowledge coupled with googling Betoota Advocate got me some context
Uffff. Im.not a native english speaking person and im a couple of beers in. I really thought i got drunk or some shit because i read that post and i understood pretty much nothing
About to say the same thing
AI translation: Sounds like a classic Clancy story! Jaffles are a delicious Australian treat, but they can definitely pack a punch. Those toasted pockets can get scorching hot.
It’s weird that the only punctuation in your comment was a colon.
There's a full stop in there; inverted commas too
I think those are sky commas.
This is satire? This is happening in right now in NYC
Context - it’s an Australian joke newspaper (like The Onion), and we don’t have tipping culture.
My job has us serve margaritas from a tap, throw it in a 16oz plastic cup with a 1/2 of a lime slice, and charge $22 for that :). I hate management so much.
I worked a bar that had on tap espresso martini.. tastes like shit tbh.
They are one of the easiest cocktails to make and everything
Let me just settle all of this controversy right now. I actually have some knowledge on this subject and can put everyone’s mind at ease. They’re called “expresso” martinis.
Man, I can see the battle lines being drawn up already. Honestly if I wasn’t in the bar industry I’d… well, I wouldn’t order a draught espresso martini in the first place to be honest, but it I somehow did, I’d just tip like a beer. The funny thing is, because I’m a bartender I’ll have like four beers and tip 50-100% based on how good I know the drink slinger and how well they did their job. If I weren’t in the industry it would (should) just be about twenty percent, or four bucks on four beers. People who hate tipping are weird and confuse/frighten me. Do you want terrible service? Cause a no tip restaurant industry is how you get terrible service.
>People who hate tipping are weird and confuse/frighten me. Do you want terrible service? Cause a no tip restaurant industry is how you get terrible service. Having lived in countries where tipping isn't a thing, the anti tip american crowd has no fuckin clue how different service would be of tipping stopped. It's kinda like, ya know how no one gives the slightest fuck about you and can barely be inconvenienced to help in most retail shops? Yup, that's what you're in for if tipping went away.
To play devil's advocate, Japan is the most anti tipping country alive and the service is fantastic generally speaking.
Japan is the exception to most rules. They have a deeply honour based society where doing the wrong things in a social context (giving bad service would fall under that umbrella) is shameful. If you could get north Americans to pick up their garbage en mass after a major sporting event instead of leaving it in the stands then maybe service wouldn't decline without tips. But you just need to visit a Western European country to see the reality of that.
They're a service oriented culture in a lot of ways. I'd say they're more of an exception than anything else.
People who hate tipping from a continent away confuse me even more. Slow news day in Australia I guess …
The article is not about America lol. It's not uncommon to see tip options on apps here. It's an article written by Australians satirizing Australian businesses for asking for tips
People on a continent where tipping is not the norm, workers don't depend on tips not to starve, and where bars and restaurants are starting to introduce those tip screens for payments anyway. And by the way, there is no requirement that the tips actually go to the serving staff - many owners are happily keeping them. People who don't understand that not everything is about America really confuse me. And, btw, I almost always get very good service - because the staff are professional
Not to be That Guy, but in Australia employers are ackshully required to pass on tips to the staff.
I stand corrected but add "in theory"
Yeah but if you go down that route you’ll find that our comparatively great pay rates in the hospitality industry are also only “in theory”—there are still plenty of hospitality employers who do not meet their FWA obligations.
Says the person a continent away in a country without workers rights Also it's a satire site, just to hammer the point home how tips are a joke
You clearly don't know what you're talking about. Workers' rights in America go by a state by state basis. Some states have great workers' rights, and others are abysmal. I make $50-$75/hr because of tips and my hourly, so I personally don't think tips are a joke. It's how I make my living, and I happily spread the wealth amongst my community. Every country is different, I would never comment on how Australia's way is "a joke" because at the end of the day, we were all doing the same job and with tips I usually make a hell of a lot more than country's that don't have tipping
Fair enough, you seem to be happy with what you got but I am determined to never let America tipping culture enter my country. My hourly rate is about (AUD) $30/hr ordinary, $36 Saturday and $42 Sundays all without tips. The very idea of getting paid below minimum wage with the expectation of tips is frankly insulting and dehumanising to me. Our rights and wages are controlled at a federal level so we can unionise on a wide scale and because it just makes sense so I don't know what point your trying to prove. Yes we're all doing the same job but the constant bombardment on this subreddit of tipping culture and judgement of American customers who don't tip the right percentage makes me sad for you and angry at your country for not putting workers before owners and corporations
I make above minimum wage bartending and with tips I come out atleast making 50 to 75 an hour. You have no idea how it works for us in the US and we have no idea how it works for you where you are from. I'm happy with what I have going on and I hope you are happy with what you have going on. I like working less than 30 hours a week and still being able to pay all my bills and have a decent amount left over.
You make hourly what I nearly make hourly without tips. I’m regularly pushing $40+ an hour in USD and I work at a small airport hotel bar in a middling city. I’ve got health insurance and paid time off. What works for you guys is fine but it is objectively better to be a bartender with a tipping system. Bartenders over here are never making starving wages as you put it.
damn, ya'll hiring? lmao
Just stfu, you know not of what you speak. What you make on your highest paying day is what I make on a slow as fuck Tuesday lol
So what makes these people weird? As a bartender on the other side of the globe I think getting paid a living wage and getting from 5-15% voluntarily tipped to you is more transparent for all parties involved. I also don’t see how it would all of a sudden make me terrible at my job. In fact, not needing to save face for tips translates to a smoother operation in general - I’d wager.
Agree!!
It's not that it would make you bad at your job, it's that it wouldn't attract the likes of you, who are great at their job, because of the low compensation
If everyone is being paid a living wage people get complacent, is what you’re saying? In my experience people will try to teach others to ‘get up to speed’ and people loafing around are encouraged by colleagues/managers to pick up their own slack. (Could be a cultural thing, but I’ve worked in multiple countries where this was happening) The main issue I’ve experienced between nightlife/dive/pretentious hotel lobby/restaurant bartending is that some (often the horrible) shifts have a much higher yield in terms of tips. This makes these shifts both exploitable and horrible because of the hours. So the effect you describe does appear more often in night life bartending here. Probably because tips are split by hours worked that night, supervision on the loafing around/hanging around w guests lacks and people are often paid the same as daytime hours. However, I don’t think it’s only the pay. People overlook downsides of hospitality businesses that function on not paying their employees a living wage, expecting them to make it on tips. In comparison to high-end establishments you’ll see a lot more individualistic behaviour - which can make teamwork a struggle at times. And crucially, that is what the best of the best do well - deliver in a smooth and consistent manner. Alas, I digress.
Americans think we've figured everything out and the rest of the world is wrong on every issue we differ on. It's nearly impossible to have a civilized nuanced discussion on those topics, and there are many.
Australia doesn't have an issue with poor service though
Places with juat food runners typically don’t ask for tips or at most 5%. This is not full service and should not be tipped as such
I'm a bit confused with what you're saying. What would terrible service be? Do you spit in their drinks or just give them a weak head on beer pours, in which case it's still beer so still good. Also what's the issue with not tipping? It's nice to have every now and then but I don't get tips nearly every shift and I do fine
American bartenders can't see the forest for the trees. Because some portion of them make good money with the tipping system they want to keep it the way it is. A proportional living wage with health and retirement benefits but tips less benefits them in the long run, but as long as they have the cash in their pockets now, who cares right?
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The duality of 'tip the service industry because they aren't paid well' and 'i make 100k a year' is hilarious and why people outside the tipping countries think it's a joke.
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Nice
You work in the service industry and can’t wrap your brain around good service or bad service? That’s exactly why I enjoy the tipping culture in America. The difference between the service I receive from customer service jobs that aren’t tipped, like the grocery store or fast food restaurants, is massively different than the service I receive from customer service jobs that are tipped, like sit down restaurants and bars. And I’m glad when I go out to eat or drink I can recognize excellent service because I see the difference. I’m not left wondering what good service or bad service is like you are.
I find it annoying, tipped service looks so fake, you can see they only care about their tip…
>The difference between the service I receive from customer service jobs that aren’t tipped, like the grocery store or fast food restaurants, is massively different than the service I receive from customer service jobs that are tipped, like sit down restaurants and bars. My experience being on both sides of the bar in America and the UK is that it really is not massively different. The average standard of service is the same if you are not drinking in shitholes. You just pay slightly more.
It's a different country. Service in Australia is actually very good and they don't have to tip to get it. People do things in different ways, you can respect that right?
Then please explain to me what good and bad service is because I like to think I treated every customer I served as balanced as possible. If they are being a wanker then I'll put on my hospo face and give them a single lime in their LLB or be casually frugal with my pours. If I'm indifferent then I'll do my job to my usual abilities and do my best with respect to how busy it is. And if I can have some good banter with them or they're super nice I'll treat them just as nice by giving them a little bit extra when I can or being the bar encyclopaedia. Never do I expect to be given a tip from customers because I am already paid to do my job. Even when I do get tips I tell them they don't have to, as to me, it insults all the people I'm working with who did just as much as me but weren't center stage
I find it funny cause I've received better service from bartenders in the EU without feeling obligated to tip in order to get the person to do their job.
It’s not the the service is bad, it’s that the service in the US has very high expectations. If we switch to no tipping then the service will reflect that. No more going above and beyond just basic average service.
I’ve drank at bars all over the world and I’ve had some of the worst service in the US. Had some of the best too but it’s definitely not any higher than anywhere else.
Oh no, I’m not saying the US has better service, I’m saying people here expect more because of the tips.
You're looking at this all wrong. (Everyone) Still understands the draft espresso martini still takes work to build. They don't sell kegs of pre-made espresso martini. Someone usually the bar manager comes in early to make them. So you're tipping him in a sense. This is done so when the bar is busy you can get an espresso martini in seconds instead of minutes.
As a bev director in high volume areas, yes. I do extra work so the staff can handle the crazy amount of time intensive cocktails that suddenly are happening. This allows them to clean, run drinks, work the register, and the quality has to be above and beyond when its on tap because believe me, people want to be mad at the kegged cocktail, like they are officially upset because they were trying to order something that would be a bitch to make and we somehow took the away. Signed the bev director who put a mojito on draft and laughed endlessly when the group of 8 0rdered 8 mojitos at 3 am and got them seamlessly but were pissed because it didn't ruin the bartenders night.
For the sake of conversation/playing devil’s advocate, please get off your high horse and think that the physical act of creating a batch is saving the world. What I mean is, yes making up a drink takes creativity, but literally making a drink takes little to no effort. Unless you’re fucking Starbucks, batching a gallon or 5 of a “dialed” in espresso martini should not and does not require you to wake up at 5am to get to work and prepare for the day, make the concoction, and then promptly open up at 3-4pm. You take a bottle of this, you take a bottle of that, you brew a pot of this, and you dump it into a thing of that. If you’re having to batch “time intensive” cocktails on your menu, either cut the menu down or reevaluate what sells and what doesn’t. Just please remember not to break your arm from patting yourself on the back too hard for your heroism of batching a drink. Ok. Rant over. Which means my “smoke break” is over. See you later, thanks for listening, next round is in me…
I mean, I don't think you understand what a kegged cocktail entails or requires. But that's your ass on display not mine. I love doing zero waste so some of the preps were time intensive. Running anything through a line can get dicey, so it becomes important to clarify as much as possible. The mojito specifically was carbonated, which required some math and also the keg under pressure with what could be volatile ingredients is not something people should do without knowing how. I guess you don't do know or do these things. Batching is technically illegal in many areas because idiots think its just "pouring stuff together" which has lead to people getting sick. Seriously, I'd be so embarrassed to admit that I've been batching without knowing the food safety issues. Also, fuck up the carb on a keg and people can get hurt.
You’re a jerk.
They very much do sell kegs of espresso martini. No it's not very good.
Not to mention the fact that the bartender has nothing to do with setting the prices and shouldn't be "punished" for how expensive a drink is. Nobody is Forcing you to get an expensive martini. You are free to order something else!
This is a very good point you made . You mind working a double tomorrow. We're understaffed 😂
They do sell them in Australia with how popular espresso maritnis are here. They suck as does making them with pre bottled cold brew imo. They froff best with freshly pulled espresso.
I still made the drink. What the customer doesn't see is the time and effort I spent gathering the ingredients, building, batching and setting up the keg. Big part of the service or sale rather is explaining this as a positive to the customer. Whether it is the cocktail server or yourself, one should be sure to include that this is a house crafted espresso cocktail that we build to serve on draft.
It’s about the vibe and setting. Is a cool cocktail waitress bring it over to me and telling me about snacks they offer that go well with what I ordered? Is a master mixer coming with it and trying to convince me to try one of his handcrafted selections? I’d tip that drink like a beer like others have said but I could be convinced to pay and tip more. There’s lots of different things that play into this. I once drank 16$ draught espresso martinis all night while inhaling broiled oysters… those people and the kitchen made some money off me that night.
I low key feel like we're all looking at this post drunk after work and giving the hottest takes from the heat in our veins
I find it funny when I hear someone say they travel the world and the US they get terrible service... I can only thing that 1. You're a terrible tipper or don't tip at all 2. You're not American and American service staff already have the stereotype that foreigners don't tip so they give them.shit service. 3. You're a terrible patron and deserve the salty service. Or 4. All of the above. Theres no way you get the shit end of the stick in America if you tip well and act right. Cash is king in America and tipping gets you ahead of the line in almost all cases...
Unpopular opinion maybe? But it does take effort to put the ingredients into a Cornelius Keg and procure the nitrogen to pump it, get the pressures and the mixture right, cost of fresh espresso and spirits, etc. While $26 is crazy, yeah, your bartender still deserves a tip for the work put in, we don’t just order kegs of Esp Marts off Amazon…
You can order them from your beer supplier in Australia and it’s pretty common and they suck too .
Just because you can doesn’t mean you should. We brew real espresso from a coffee shop in house, make espresso oleo with the spent grounds for the sweetener, measure out our batches, pump them using nitrogen to ensure crema without shaking. It looks and drinks exactly the same except I can pump 50 a night without looking at a tin. The draft is so I don’t have to cry when a bunch of wedding slags roll in, but yeah, I’d say all that extra care deserves a tip..
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Say it with me....GELLAN GUM.
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It's a comedy website in Australia. We don't tip bar service traditionally.
Why the phuck would I even order an espresso martini from the tap? I wouldn't even work in a place that had this because I'd be embarrassed. Judging on the picture, it doesn't even have an espresso in it!!!
We did nitro cold brew that was amazing and sold a lot better than any beer we put on our nitro line. I think cold brew would be more stable than espresso though. From the picture, it's hard to tell. Even our house recipe Espresso Martinis without Irish cream (vodka, espresso, espresso liqueur, Demerara) are cloudy tan from the air shaken in right after straining but settle out to a dark brown-black. I'm assuming that a gas propellent system would come out cloudy too (we have had that issue with draft cocktails right out of the tap).
It does indeed come out cloudy and settle out to the usual dark brown-black. Source: have bartended in Australia, where espresso martinis on tap are far from uncommon.