21 Tips from an Irish Bartender
This book can be downloaded and read in iBooks on your Mac or iOS device.
Visiting bars and clubs can be confusing and expensive, and if you don't know what to do or how to order, you will spend money unnecessarily, be treated without due respect, and not have the kind of positive experience you deserve.
Steve has spent a ton of time on both sides of the bar. For several years he was a regular bar customer. Once he got on the other side he realized that what he had been doing was not conducive to getting good service. The relationship between a bartender and customer is very important. Now you can fully understand this simple but complex relationship.
Read this bartenders advice and you will:
• Learn how to recognize genuinely professional bartenders, understand why the customer is king, and what to do if they do not receive the service they deserve.
• Understand how common sense bar etiquette and an understanding of basic bar terminology will ensure better service!
• Learn how to spot dishonest bartenders and how to test their honesty!
• Know exactly what to do when their bartender winks.
• Understand to get a good deal when they order a drink.
• Find out how to spot a real Irish bar.
• Learn how you can stock your home bar like a pro.
• And much more.
Steve does what Toto the dog did by pulling away the curtain and exposing the Great Wizard Bartender.
Imbibing should be a fun experience, and Steve makes it fun with a fresh and friendly Irish writing style directly the reader through insight after insight.
For many people, the bar scene is very confusing, but Steve’s book makes what seems complex become understandable through a breezy, conversational, easy-to-read book.
Steve’s funny personal experiences complement this great information get you ready for your next night out at a great bar. Read this 21 Book Series book before you hit the bar this weekend… You will never look at your bartender the same again!
About the Author:
Steve Cottrell was offered (and accepted) his first bartending job on the day he turned twenty-one. It was a college beer & pizza joint in Arcata, California, not a refined country club setting or swanky lounge, but the essential dynamics learned there translated to future bartending positions.
In time, Steve advanced from pouring beer in Arcata to mixing drinks in the bustling San Francisco theater district, then as beverage manager at both a country club and neighborhood lounge. In addition, for five years he managed the legendary M&M Saloon –– in its day one of the best known Irish bars in San Francisco –– and was bar manager at the historic National Hotel in Nevada City, California, the oldest continuously operating hotel west of the Rockies.