Bartending Bottle

By · Monday, May 4th, 2009
Bartending Supplies

Bartending Bottle

Wine tasting can be fun, educational, and very rewarding. It doesn’t matter if you’re at a winery, a wine party. If your goal is to impress everyone with your snobbery, tasting wine should be about the wine and not about who is watching your performance!

In this article you will learn more about how to plan the party with your wine-loving friends and which items should be on your shopping list.

Wine plays a supporting role at most parties, You need to host a gathering that gives it center stage with a blind tasting in which guests rate different wines.

I am giving the exact steps below.

1. Decide on a country or a region & type of wine.

2. Have each guest bring a bottle (6-8 bottles is a good number).

3. Cloak the bottles in wine bags, so opinions won’t be swayed by a pretty label or a famous name.

4. Tag each bottle with a number and give each guest a sheet of paper and a pencil.

5. Choose colorless wine glasses with full bowls that taper to the rim. This will enable tasters to swirl the wine without spilling and appreciate all the nuances of color, bouquet and flavor.

6. Fill glasses no more than 1/3. Set a bottle of water and an empty bowl on the table. The tasters can empty and rinse their glass before trying the next wine.

7. It helps to provide mild-flavored nibbles like fresh bread or water crackers to cleanse the palate between sips.

8. Let the guests rate each bottle and record the score on their forms. After all wines have been tasted, tally the scores.

9. Uncloak the bottles and award a prize (a set of wine charms, for instance) to the person who brought the top-ranking wine.

The following shopping list will help in ensuring that everything goes as scheduled and there are no mess ups.

  • Wine bags
  • Wine Tags (shipping labels, gift tags)
  • Wine glasses
  • Water pitcher
  • Large container bowl or wine bucket for rinsing glasses
  • Fresh bread or water crackers
  • Notepads and pencils for rating
  • Wine charms for prize
  • White tablecloth & cocktail napkins
  • Wine! (6-8 bottles)
  • If you follow these tips exactly and get the shopping list items, the wine tasting party will be indeed a great fun.


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    Tip Pooling Guidelines for Waitress, I need clarification if this I am being ripped off?

    I`ll keep as brief and simple as possible. I work ina restaurant where at the end of the night myself and 1 other waitress pool our tips and then disperse to the Maitre`D/Busboy and Bartender. I am fine with that, they do a good job but below is the breakdown of this tippooling and I think I/we are getting ripped off. Below is merely an example of how it breaks down but these figures are relatively accurate. We do very well in this place

    Our tips(servers) 500
    Maitre D= 94$
    Bartender=98
    Busboy=46

    TTL=238$
    We split the remaining 262.00= 131$ each
    Is this a reasonable % or am I crazy finding the Maitre`D making 30$ less than me for taking a reservation and seating them seems exhorbitant?
    We sell very few drinks, 95% bottles of wine, little to no “Bartending” done
    Bus girl is fantastic, I have no issue with her tipout although I would argue she must be one of the best paid ones in Halifax.

    Your thoughts would be appreciated

    A maitre ‘d is considered management.
    A host is not.

    You are both tipping out WAYYYYYYY to much. Even if you are required to tip out you should be taking home at least 75% or your tips.

    Your breakdown should be more like this:

    Total tips: $500
    Bar: $50 (10%)
    Busser: $50 (10%)
    Host: $10 (usually 1.5% but I rounded up)

    TTL: $110

    You split $390 = $195 each.
    If these are the rules, then they need to be changed.
    There is NO way a Maitre ‘d should be getting tipped out as much a bartender or as much as you unless they do A LOT. They must water, reset & bus tables, clean bathrooms, run food & drinks. Even still, that doesn’t warrant them receiving close to 20% of your tips. And there is no reason to tip out a bartender $100 just for handing you bottles & glasses. You 2 should be getting more than the rest. You interact with the guest more. You’re the one’s that have to bend over backwards, take guff & put up with crap from the guest so you deserve to get more. (Tip out evenly, my p’toot!)
    Bussers, Bartenders AND Hosts get a higher pay rate than servers. Servers depend on their tips which is why they should get more. Their pay rate is taxed so much that they usually don’t even get a pay check.

    The kitchen DEFINATELY doesn’t get a cut of your tips. They get paid more per hour than anyone.

    You and ALL the servers need to bring this up with the owner (management may not have your back) or maybe even the government. This is truly not right.


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