Bar Bandits

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Gripes From the Servers: 10 Things I Hate About You….Sacmag

Found this and thought we could all relate!

“Gripes From the Servers: 10 Things I Hate About You

Ever wondered what your waiter, bartender, busser or chef really thinks about you? We asked several local restaurant pros to tell the truth—strictly anonymously, of course—about the kinds of customers who get on their last nerve. Ready?
By Cathy Cassinos-Carr

From December 2009

1. Talk down to them
“It happens a lot. Customers speak to us with clipped tones if we can’t hear them, or if we ask them to repeat their order.”
2. Overstay their welcome, then chintz on the tip
“Diners should keep in mind that when they stay a long time at a restaurant without ordering more, they could be costingtheir server money. Waiters make their money on tips, so they want to serve as many tables as they can in a night.”
3. Play God with the menu
“I wonder why some people choose to come to a restaurant when they have no idea of the kind of place it is, look at the menu and ask, ‘Why are there no mashed potatoes or Caesar salad?’ Or ‘Can I have this sauce with that dish or no vegetables, extra potatoes?’ I would never dream of going to a restaurant and rearranging their menu.”
4. Lack manners
“I hate it when people sit at the bar and point to a drink to indicate they want a refill. The lack of manners makes me crazy.”
5. Ignore the “please wait to be seated” sign
“They waltz in, ignore the sign and seat themselves—usually at a dirty table. Ugh.”
6. Use cell phones in the middle of an interaction
“It’s particularly annoying when I am asked to hold on while they continue their conversation.”
7. Are verbal tippers
“Servers haaaate verbal tippers—the ones who compliment a dish big time, but in the end don’t back it up with money.”
8. Complain after the fact
“If there’s a problem with your food, servers want to hear about it immediately so they can help. Nobody likes an angry lecture of what’s wrong when the bill comes around.”
9. Play supervisor
“It’s annoying when cust-omers stand and watch as you make their drink in order to ensure their drink’s perfection.”
10. Forget what they learned in kinder-garten
“You wouldn’t believe how many customers forget to say ‘please’ and ‘thank you.’ A little common courtesy goes a long way.””

By Cathy Cassinos-Carr

From December 2009  Sacmag
If you want to read more by this author go to this website.


December 11, 2009 Posted by | Bars, bartending, beer, bourbon, culture, drinks, drunk, gin, mixology, nightlife, pub, rum, sacramento, saloon, scotch, tequila, whiskey, whisky, wine | Leave a comment

Your speaking Japanese I want to talk Scotch!

    This whiskey is just fun because its Japanese whiskey acting like a Scotch. If you were to close your eyes when drinking this whiskey, images of Scotland would surely work their way into your mind. There is a light air of peat in this whiskey, just a subtle smokiness that I find really enjoyable. Professionals say, whiskey is all about the water, and I think this product shows this to be true.  If you really focus when drinking this product you will find amongst all its bold flavors, whispers of this whiskey’s origins.  Make a night of it and go out for sushi, have some sake, and finish with a pour of the 12 or 18-year.  I think you too will become a fan of this product.
     This Whiskey is a conversation starter and a crowd pleaser. As a bartender I find people are rather excited to buy it when you tell them where it comes from. We carry the 12 and the 18-year, and I have been very happy with this whiskey. Even though we have over 140 whiskey’s this product still moves off our back bar at a steady pace.

The following review was taken from their website,


First Japanese Whisky Honored at International Spirits Competition

NEW YORK, May 12, 2005 – Suntory Yamazaki has won Double Gold for its 18-year-old single malt whisky at this year’s San Francisco World Spirits Competition. Yamazaki was the first and only Japanese whisky to pick up an award at the competition, beating out a host of other international competitors to claim the gold.

“We are very proud of this recognition by the spirits world,” said Shin Adachi, Vice President of Sales & Marketing for Suntory International. Yamazaki 18 impressed an esteemed panel of judges, including F. Paul Pacult, Dale DeGroff and Richard Carleton Hacker, Spirits Editor of the Robb Report. The San Francisco World Spirits Competition is overseen by Anthony Dias Blue.

“We introduced Yamazaki only last July,” added Adachi. “Winning Double Gold affirms our 18-year-old whisky meets the highest international standards for excellence.”

Yamazaki single malt whisky is made from the purest natural ingredients and has a smooth, honeyed taste. Suntory whiskies are handcrafted at Japan’s oldest distillery, built by Suntory founder Shinjiro Torii in 1923. The distillery is situated in the Vale of Yamazaki on the outskirts of Kyoto, an ideal environment for whisky production where the same exceptionally pure waters used in Japan’s most famous tea ceremonies are used to produce Yamazaki whiskies.”

For more information go to

December 10, 2009 Posted by | Bars, bartending, beer, bourbon, culture, drinks, drunk, gin, mixology, nightlife, pub, rum, sacramento, saloon, scotch, tequila, whiskey, whisky, wine | Leave a comment


Why do girls travel in packs when it comes to the bar scene? As men, we have all experienced the impossible unforgiving friend, a.k.a. the “gatekeeper”. This is the friend that we all love so well. Where is this over protective and snappy friend at the witching hour?

Why is it that when we close bars all over the world at least once every month or two we find a lone woman, there, passed out in the bathroom? There in all her glory, head leaning against the stall, half way through her first dream, on the toilet! There she is alone, amongst the confetti like paper towels, the empty drinks, and cell phone parts on the floor. Where is the gatekeeper then???

I hope that whoever distracted the gatekeeper from the pack at least made it worth her while. After all, we have to gather up people as witnesses,( a few girls and a door guy or two) and we now have to help this girl off her porcelain throne back to some form of safety. This process is not so simple, usually amongst our repeated attempts to find out what’s going on we hear slurs about, friends, ex-boyfriends, and lost car keys. In this situation a car is never the right choice, however we humor her for a moment, in-order for her to trust us enough to look into her purse for a cell phone, an I.D., anything at this point!

Fast forward 30 minutes and finally she remembers her I.D. was stuffed in her bra and she now recalls something about a late night rendezvous with greasy food of the drive through sort. We finally get her cell phone turned back on, ( which was most likely turned off in order to avoid drunk texting), and now have the task of convincing her that a bar is no place for anyone to be walking without shoes on, especially after closing time. If you have never paid close attention to a bar floor at two in the morning it resembles a war torn country or a C.S.I nightmare!

All of us at this point have had our laugh or two, and now realize that we still have to clean the entire bar and somehow get this girl home safely. Don’t get me wrong, we have all had a moment or two in a similar situation, but when you are quickly approaching three a.m. you over look that aspect of your past. So over a few more repeated conversations you walk the girl slowly to the door, offering taxis or to call a friend. At this point you’re willing to call a limo if only you didn’t have to listen to her same story of her best friend this, and her ex-boyfriend that. Just as the thought comes over you to hit this re-run of The Hills as hard as you can, you hear the one sound that kills all bartenders. There is never an excuse for this sound, and is hated around the world by every kind of bartender and server. It’s the shrill of excitement that comes out only when girls reunite over drinks, after being separated, or just after they black out. After forty minutes of broken record conversation, tears, and drama, we now stand in the presence of utter joy felt by the forgotten drunk girl as she reunites with her equally hammered and screaming “girls Night” friends. We too are overjoyed by this child like reunion and can only think about a cold beer and bed. This Idea of cold refreshment is only intensified when we realize that this friend had been outside the entire time arguing with her ex-boyfriend on her cell phone. Yelling at him for whatever he did or did not do, including the fact that her damn girlfriend had left her alone at the bar!

Want an example of the screaming??? Watch this…

December 9, 2009 Posted by | Bars, bartending, beer, bourbon, culture, drinks, drunk, gin, mixology, nightlife, pub, rum, sacramento, saloon, scotch, tequila, whiskey, whisky, wine | 1 Comment

A few Basic Facts. Whisky…or whiskey?

Here goes a few basic facts taken from a web site To get us started.  For more information please go to.

There are two legitimate spellings of whisky. One is ‘whisky’ – as spelled by Scotts and Canadians and the second is ‘whiskey’ – as spelled by the Irish and Americans.

There is a dispute between the Irish and the Scotts, as to who were the first to make whisky.

Scotch and Irish whisky are made the same way, with the exception of malting and distillation process.

There are five basic classifications of whisky – Irish Whisky, Scotch Whisky, Bourbon, Canadian Whisky and American Whisky.

The dark color of whiskey comes from the wooden barrels in which it is aged. The wood expands and contracts with the change in temperature, making the movie in and out of the wood. The compounds from wood give whisky its dark color.

The barrels made from American White Oak have been claimed to produce the tastiest whisky.

Tennessee whiskey gets its distinct flavor and aroma characteristics from a unique process called “mellowing”.

There are more than 5000 types of Single Malt Whisky.

Whisky can be called Whisky only when it matured for a minimum of 3 years in oak casks.

Single Malt Whisky comes from a single distillery and a single grain. However, it is possible that it underwent maturing in multiple casks.

Blended Whisky is called Blended Whisky because of the mixture of Grain Whisky and multiple Single Malt Whiskies.

Around 90 percent of Single Malt Whisky comes from Scotland.

A whisky stops maturing after it is bottled.

A closed bottle of whisky can be kept for more than 100 years and it will still be good to drink.
After opening, a half-full bottle of whisky will remain good for five years.

Pure malt whisky is produced only from malted barley.

December 9, 2009 Posted by | Bars, bartending, beer, bourbon, culture, drinks, drunk, gin, mixology, nightlife, pub, rum, sacramento, saloon, scotch, tequila, whiskey, whisky, wine | Leave a comment




Basil Hayden’s 8yr
Buffalo Trace
Eagle Rare
Eagle Rare 17yr
Four Roses
George T’ Stagg
Jim Beam
Jim Beam Black
Johnny Drum 101pr
Knob Creek 9yr
Maker’s Mark
Michter’s US 1
Noah’s Mill
Old Bardstown Estate
Pappy Van Winkle 15yr
Pappy Van Winkle 20yr
Pappy Van Winkle 23yr
Pure Kentucky XO
Rip Van Winkle 10yr 90pr
Rip Van Winkle 12yr 107pr
Rowan’s Creek 12yr
Wild Turkey 101pr
Willett Reserve
William Larue Weller
Woodford Reserve


Crown Royal
Crown Royal Reserve
Crown Cask No’ 16
Leopold’s Peach
Seagram’s 7

Rye Whiskey

High West Rendezvous
High West 16yr
High West 21yr
Michter’s US 1
Michter’s 10yr
Rip Van Winkle 13yr
Sazerac 6yr
Sazarac Thomas Handy

Irish Whiskey

Bushmills Black
Bushmills 10yr
Bushmills 16yr
Bushmills 21yr
Connemara Cask
Jameson 12yr
Jameson Gold
Jameson 18yr
Jameson 21yr
Jameson Vintage
John Powers
Knappogue Castle
Michael Collins
Michael Collins SM
Midleton Rare
Red Breast 12yr
Slane Castle
Tullamore Dew

Tennessee Whiskey

George Dickel
Jack Daniel’s
Jack Daniel’s SB
Gentleman Jack


Courvosier VSOP
Remy Martin VSOP



Ardbeg 10yr
Bowmore 12yr
Caol Ila 12yr
Lagavulin 15yr DE
Lagavulin 16yr
Laphroaig 10yr


Balvenie 12yr
Balvenie 15yr
Balvenie 21yr
Cragganmore DE
Craigellachie 16yr
Dewar’s White
Dewar’s 12yr
Dewar’s 18yr
Dewar’s Signature
Glenfiddich 12yr
Glenfiddich 15yr
Glenfiddich 18yr
Glenfiddich 21yr
Glenlivet 12yr
Glenlivet 15yr
Gelnlivet 16 Nadura
Glenlivet 18yr
Glenrothes Select Rsv’
Glenrothes 1991
Macallan 12yr
Macallan 18yr Singleton 12yr
Speyburn 10yr


Highland Park 12yr
Inchmurrin 12yr
Talisker 10yr


Chivas Regal 12yr
Clynelish 14yr
Dalwhinnie 15yr
Glen Garioch 8yr
Glenmorangie 10yr
Glenmorangie 18yr
Oban 14yr
Oban 1993 DE
Stronachie 12yr
Stronachie 17yr



Glenkinchie 12yr
J.W. Black 12yr
J.W. Blue
J.W. Gold 18yr
J.W. Green 15yr
J.W. Red


Pig’s Nose 5yr
Sheeps Dip
Yamazaki 12yr
Yamazaki 18yr

December 5, 2009 Posted by | Bars, bartending, beer, bourbon, culture, drinks, drunk, gin, mixology, nightlife, pub, rum, sacramento, saloon, scotch, tequila, whiskey, whisky, wine | Leave a comment