Ever seen a Stella Artois poured properly, true to the Belgian ritual? Perhaps the bar you work at is equipped to do this yourself.

Whatever the case, it’s quite an impressive process.

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I went for some late night drinks at a trendy lounge in downtown Vancouver the other night and was absolutely shocked at the brutality of the service.

Now, I’m not one to focus and dwell on the negative, but there’s some good lessons to be learned from my experience so I wanted to share it with you.

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I’m always getting emails from people around the U.S. asking what the age limit is to bartend. So I thought I’d post it here for people to refer to for the future. There is no federal age limit, it goes by State. So here you go:

Alabama - 21
Alaska - 21
Arizona - 19
Arkansas - 18
California - 21
Colorado - 18
Connecticut - 18
Delaware - 21
Florida - 18
Georgia - 18
Hawaii - 18
Idaho - 19
Illinois - 18
Indiana - 21
Iowa - 18
Kansas - 21
Kentucky - 20
Louisiana - 18
Maine - 18
Maryland - 21
Massachusetts - 18
Michigan - 18
Minnesota - 18
Mississippi - 18
Missouri - 21
Montana - 21
Nebraska - 19
Nevada - 21
New Hampshire - 18
New Jersey - 18
New Mexico - 21
New York - 18
North Carolina - 21
North Dakota - 21
Ohio - 21
Oklahoma - 21
Oregon - 21
Pennsylvania - 18
Rhode Island - 18
South Carolina - 21
South Dakota - 18
Tennessee - 18
Texas - 18
Utah - 21
Vermont - 18
Virginia - 21
Washington State - 21
Washington, D.C. - 21
West Virginia - 18
Wisconsin - 18
Wyoming - 21

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Today we’re going to look at a brutally simple technique to drastically increase your tips…

I was out at a nightclub last week and I ordered a round that came to $24.75, I gave the bartender $30. She then handed me my change back as a $5 and a quarter!

What’s wrong with this situation?

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As a bartender, it’s essential to serve drinks in the correct glassware. The whole essence and experience of a drink is in the quality and style of the glass it’s served in.

Would a nice cognac really be the same in a highball glass as opposed to a snifter?

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“A man is only as good as his tools” is a phrase I’m sure you’ve heard before and it applies to bartending as much as anything else.

You’ll only ever be as good as your tools, so make sure you’re not without them. The quality of your tools can make or break your experience behind the bar so it’s important you take this lesson seriously.

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I have yet to meet a busser who didn’t want to bartend… I have yet to speak with a busser who is satisfied with their job, every one of them wants to move into bartending!

That’s why they’re doing what they’re doing. I mean, who wants to break their back lifting kegs? Who wants to weasel and nudge their way through a packed nightclub with a bin full of glasses night after night while the bartender takes home all the cash tips?

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After a truly long and hard decision making process the winner of the Spring 2006 Resume contest is Fabien Maillard!

I want to thank all of you for participating in the contest. It truly was a difficult decision as there were so many fantastic resumes.

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Wow! Over the last 3 days my inbox has been swamped with a flood of great looking bartending resumes! Thank you to those of you for submitting your resume promptly.

Now, if you have not yet submitted your resume, let me remind you that the Spring 2006 “Send-me-your-best-resume” Contest runs until Tues, March 21.

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I’ve got some fantastic news!

With the arrival of Spring, I know you may be to suiting up to start hitting the streets looking for that summer bartending gig…

Well, I want to make sure you have every possible advantage. In fact, I want to guarantee your success by “gifting” my 5 CD, 250 page Bartending Secrets Exposed Platinum Package to you!

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