The Story of James Robinson

Since you put no thought to your questions, then I will put no thought to my answer!

Here

There

Anywhere

It

Him

Her

The Place

La Hacienda Cuckaracha

Slip Inn

Poker in the front, Liquor in the rear

What?

Shut Up!

The “You are not going to believe how long they made me wait to charge me an arm and a leg?”Inn

And Lastly, because like the question, it takes no thought—–>

BIG MAC!

Hey High,

Save yourself the bucks/pounds/lire! Get a favorite sweeter wine; shiraz, sangria, merlot (reds) Rieseling, Chardonnay or Chablis (white), a favorite juice and a bottle of lemon lime soda. Mix equal parts over ice and you have american style wine coolers. Play with the falvors of juice and wine and you will probably make better coolers than they make in the U.S.

Happy drinking!

James

Hey ttime,

I have to congratulate the person with the technical description (No name was listed, but someone says that they thought the name was Sparks) — Everything was textbook accurate.

I, however, am a recovering Alcoholic. I don’t get into fights, I don’t miss work, I don’t burn friendships, I rarely drink alone and the list of things that don’t follow the textbook definition, I can say are how I live my life.

That being said, I can finish 750ml by myself, in 1 sitting. So I know I am not a social drinker.

So I have to also go along with Meredith L., as well!

Someone once told me, ” a Non-alcoholic never asks if they are an alcoholic…!”

I have been alcohol free for 13 months. So obviously, how much and how often don’t apply to me. But if I go out, off the wagon, I am told that within a few days to a few weeks, my habits will be back to the point of where I was when I quit drinking…

Pretty, isn’t it?

Live well,

James

Hey Mameowx,

Don’t do it! Once you get your certificate, you are given leads… Leads to places like the VFW in El Cajon, or maybe to the Por Favor in Lemon Grove, to work during lunch.. Ooh, or even better lists of many caterer’s here in San Diego that really just need someone to open beers and pour wine.

I have worked in San Diego Bars/Nightclubs for nearly 18 years. I always ask the same question to prospective bartenders; “What’s in a Rum and Coke?”. The correct answer is “Rum & Coke”, however, you would be surprised by the amount of people who actually say “Oh, and a lime, sometimes”…

My reason for the question is that with a decent listing of drinks, you should be able to make any of the basics. You know, things like screwdrivers, Cape Cods, Tequila Sunrises, etc. If you can, start out as a cocktailer or a bar-back. You will get to know how to pour a draught, cut up fruit, clean a glass and properly rotate a bar.

The things that they will not teach you in school are:

a). How to recognize a fight about to happen & diffuse it.

b). How to recognize if someone is under the influence.

c). How to properly cut someone off.

d). How to work someone for a tip without them waiting for you after work for their …favor to be repaid…..

e). What to do in an emergency.

They teach you their methods for making the drinks in their books. In 18 years, I have made only a few Grasshoppers, a couple of Harvey Wallbangers and only 1 Side Car, but I can GUARANTEE you that those drinks will be among those that you will be taught!

DO’S

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So save yourself the money, start in a small bar; get a decent book or look on the internet, copy drinks down on index cards,; talk to every bar manager; bartender you know to let them know you are interested; watch how bartenders make drinks; get a good list of jokes; become pashionate about sports; get yourself a selling point; learn how to change a keg; change a soda syrup.

DON’Ts

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Go to a bartending school; Buy any book that has the name of an alcohol on it (e.g. Old Mr. Boston’s or Seagrams book of Exotic drinks… If they don’t make the liquor, they won’t list the popular drink (:-s)); Give up hope; Go to a neighborhood where you won’t feel comfortable; work for any dirty old men (like the guy that runs Kahuna’s in P.B., he’s a pig!)

It might take you years or you could get a job in a matter of weeks! I recommend that you try the cocktailing and or bar-back thing as a way to get in the door. Us bartenders are always trying to impress somebody, even if it’s our wait staff or the bar-back. We will teach you without even knowing we are doing it!

Mostly, understand that this is a job that requires you to be on, like an actress or a stage performer. If you are having a bad day, so will your customers and you won’t make squat! Keep in mind that there will always be someone trying to take your job from you, whether it is someone who thinks that they should’ve gotten your job or someone who you had to cut off because they were acting like an a**hole!

It can be fun! It can be trying (remember most bars are open 365/year so don’t plan on being with the folks on Christmas) there are never raises, no benefits, no vacations and no paid holidays. You will run out of friends, since their get togethers are always on the weekends, and if you get to be any good, those are the nights you will be working. Boyfriends will never understand why you have to be “that friendly”! (Oh, Girlfriends too!) Do it with the thought that it is only temporary! And then have fun with it!

Good Luck,

James in San Diego

Hey Kmstich,

In California, it is minimum wage plus tips at public houses and a little more if you work at the hotels. Hotels will pay more, especially if you are working during the day since you have few customers and your day is mostly spent stocking and prepping for the night shifts. I have worked in San Diego, CA for the last 18 years, our population is 1.24 million city and 2.5 million county.

Also, larger clubs will be the same hourly but the tips that you get are substantially more. My friends that work in the larger clubs never get a weekend off and must tip out everyone at the end of the night. The last large club that I worked at I would gross $250 per club night, but then my barbacks got 30%, the doormen/security would split up 10% and the club host got a fixed $ amount (the last time it was 25.00 per shift to cover the advertising costs). This also varies from club to club. I have worked larger clubs that the waitress always was served before the guests. That would usually piss off the guests since they had been waiting since before she came up.

Also keep in mind the local costs with moving to certain cities to bartend. I have friends that work in smaller clubs in area’s of the south like Mississippi, Austin and Georgia. With the exception of Austin, they all pay much less than I do for rent and gas (currently in California coastal areas, the average rent for a 1 bedroom is about $1000/month and gas is running $3.45/gallon/regular unleaded. My friend in Georgia is only paid $2.15/hour; his gas is 2.85/gallon/regular and his rent is only $400/month. He tips out nobody and he made more than I did on a monthly basis.

Lastly, when you bartend, most bars will be open 365/days per year. There are no paid holidays, no vacation, no benefits. I had the hardest time when I purchased my last car. Since I was paying for everything with cash (No need for credit cards) I had to pay 31% for my car loan. They couldn’t imagine that anyone in their late 20’s could exist without credit cards. The worst part is the beauty game. I was lucky that I had the look that the club was looking for, but as the years past, I noticed that I was less and less sought out to bartend for the hipper clubs. Age and looks play a huge part in bartending.

I was watching the International Bartenders Competition a few years ago, from New York city. They had bartenders from all over the world. The grading went like this:

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Speed: ————> 10%

Acuracy: ———-> 10%

Flair: —————> 80%

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I was blown away! Flair is the ability to juggle bottles, throw glass and mixers into the air while doing accrobatic stunts and basically entertaining the crowd. The 3 winners, all from Europe, spent 6 hours a day practicing tossing bottles and glasware into the air and catching it. Not one had spent more than a couple of years Bartending. So basically if you have a background in juggling, you can become a world renowned bartender (unless you are female….. In the 7 years they have done this, only 1 female finalist!)!

I had no social life, few friends that were not bartenders and since I always had cash, everyone was always asking If they could borrow a little until payday (I never have been repaid). All in all, I enjoyed my life bartending, but I wouldn’t do it again!

Good Luck,

James in San Diego

Good Evening Larissa,

It took me years to understand the difference between Vegetarian and Vegan! So Here Goes:

VEGETARIAN: Eats no red meat; may eat fish; will eat eggs; might eat turkey; will eat tofu that has been seasoned with Worcestershire sauce (contains anchovies); will eat regular cheese; will by clothes that may contain parts of animal skin; will eat cake; will eat pasta; will eat commercially available fruits and vegetables

VEGAN: Eats No meat, No Fish, No eggs or animal by-products; will eat organic (?) tofu, that has been naturally flavored with things like sesame oils; eats only RENETLESS cheeses (Tastes like cardboard !); pasta that is egg free; only breads that are made with no eggs or preservatives (look on the outside of the package, it will say Ingredients: Unbleached flour, water, baking powder, salt and sometimes whole grains); Will not wear any clothing that will contain any animal by product, or even imitation things like fake fur, or imitation leather; will only eat fruit and produce that is organically raised, with no pesticides used.

While this is not a complete list, it is a good guideline.

What I found out from talking to both VEGANS and VEGETARIANS is that they have found that a family of 4 can be self sustaining on 1 acre of land per year for growing vegetables and fruits. It will take 1 acre in water feet, per year to water those crops (we use about 4 acre feet of water in a family of 4 just for showering and washing our clothes per year.

Raising a cow/steer, will take 6 acres of grain to feed that animal per year, with approximately 3 acre feet of water per year to grow the feed. That entire animal will feed a family of 4 for a little more than 2 months, ergo, 6 steer/cow per year.

You can see why the Veggie group doesn’t like the red meat equation.

I hope that this helps!

Good Feeding!

James

Ooops, I just remembered, The nicest thing in common between Vegans & Vegetarians; they both can enjoy beer! All natural, No byproducts, no preservatives — What a Great thing to have in common!

Hello Whatshername!

While I love Caesar salad, and have had to make it table side, similar to the other longer recipes that are listed here. My favorite is the cleanest and easiest to make. It is courtesy of Alton Brown, the cook from Good Eats! I love his cooking! Enjoy the recipe!

Good Eating!

James