How to get rid of fruit flies at the bar

by Michael Garrison

A tested method of clearing out those pesky fruit flies without using tons of chemicals is to make a fruit fly trap.

Simply take 2 tablespoons of apple cider vinegar, 1 tablespoon of sugar, a few drops of dish soap, 1 liter of water, and put it in a container.

Mix it well and place the container in the location you notice the most gnats. They are attracted by the vinegar but die after touching the soap. You can setup multiple of these traps around the bar for a non toxic sure fired solution.

Michael Garrison

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Best Practices Bills Tips

Your doing it wrong: Don't muddle the mint in a mojito.

by Bill Thornton

This is a common problem in the bartending world. Most bartenders don't realize that you don't want to muddle mint while making a mojito, or any other cocktail that requires mint leaves for that matter. Mint leaves only need a light press to release the oils to flavor the drink. When you muddle the mint it brings out a bitter taste that overpowers the natural mint flavor. So, the next time you make a mojito - go easy on the mint!

Bill's Tips: How To Cut Someone Off

by Michael Garrison

The simplest and generally the most rewarding way is to be so nice it is almost sickening. When you are all smiles and laughing but polite and guiding the customer has no real choice but to go with the flow. The best "cut offs" and walk outs start with just being honest and leaving no room for negotiation. Always know someone's name before you push them on the exit path. It gives you more credit with them and their friends and establishes you are not some jerk ending the fun you are just the guy or gal who is doing there job and being responsible.

For example: "Cameron buddy i think your time at our fine establishment is coming to an end(place laugh here)you have a ride home or should I call your parole officer....again?(hit up another laugh and grin and wait for the reply).

10 Things Your Bar Manager Should Be Doing Today! #1 Is A Must

by Michael Garrison

1.Measure It! If you can’t measure it, you can’t manage it.   Bar Managers should be keeping a detailed beverage cost report. This is an easy report to generate.   

Opening Inventory (Value in dollars) + Purchases (Value in dollars) - Returns/Credits/Waste - Closing Inventory (Value in dollars) = Usage (Value)

Usage (Value) / Sales (Value) = Cost of Goods Sold (%)

I would also recommend breaking this into 3 categories. 1. Spirits 2. Draft Beer 3. Bottled beer. All have different target beverage costs. The overall combined target is 21%. When you break it down, your Spirits should be around 15-18% Draft Beer 25% and bottle beer 22%. You will need to check your cost from the vendor against your menu price, to set your individual goals (and ensure your charging enough for these targets. (The above references are what most profitable establishments follow.)   

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