Mattzilla

Coming from a bartender's perspective, here's how I see it: When you come to my bar, you're in MY HOUSE. So what does that mean? It means it's my job to be a good host, be charming, accommodating (to a certain point), attentive, well-collected, ect. While I won't be 100% on all of these at all times, it's still my job to do my best to be a damn good host. I'm hosting the party and I want everyone to have a good time. On the flip side, it's your job as a patron to be a good guest. Be gracious, understanding, civil, ect. If both parties fulfill their roll in this social contract, every thing should go off without a hitch...

I hate when customers: -Get offended when I ask them (nicely) not to touch the fruit. -Try to get my attention in the service well by coming behind the bar...and then wonder why I yell at them. -Tell me to "make it good." Why not just call me an asshole too. -Tell me they'll "take care of you" if I "hook them up." I think our views differ on both those topics. I hate when bartenders: -Would rather talk to/text their friends than serve drinks on a slow day. -Don't acknowledge good tipping. I'm not looking for a nobel prize...just a thank you. A little one-sided, I know, but I guess we all know which side of the bar I spend most of my time...

Nice lookin' bar (and nice bottle of Eagle Rare). I'm basically just trying to find something to take the space between the kitchen island and the wall, so even something from a chain store would do since I have a solid counter nearby for locking tins. Looks like I might have to take a trip to the local community college...

Thanks for the suggestions guys. ...and yes Chris 1K is a bit out of range... at least for something that probably requires assembly.

Yeah, the Barbancourt is the way to go for a good, versitile white rum (or rhum), and the FdC works just as well. I can find it in LA for $10 for the four year, which, for the price, is great for cocktail mixing. I was forced to pick up the Mount Gay Eclipse Silver last night for mixing and thought it was a great substitute in a pinch... even has that strong nose of the barbancourt, (in my opinion).

Hey all. My wife and I are moving into a loft in downtown LA and there's a perfect spot in it for a small (4-5 feet long) dry bar. Since the kitchen sink (and garbage disposal) will be right behind, I don't need anything too fancy (or expensive). I'm just wondering if any of you know any good websites for this or even places in LA that I could look. I would rather build my own, but I lack the tools and a work space... Since that won't be a possibility, I'd like to get something that is cheap, looks good, and maybe doesn't come from Target or IKEA...

Personally, I'm looking forward to some day having a kick ass shaking machine... for when I'm old and feeble and bedridden, I can have cocktails made next to my bed pan. ... until then, I'll go with the classic, upper-body, shaking machine...

Ugh... I'm glad you all could finish watching that video... all the verbal ass kissing stopped me about a minute in. Why can't these people just let seasoned bartenders talk about cocktails?

I agree. I think it's all about being familiar and comfortable with the tools you have at your disposal. I would probably trust a veteran free-pourer to make my sidecar just as much as I would trust a veteran jigger-pourer if that is how they felt the most comfortable. ...and of course, a lot of it comes down to style and confidence when dealing with the public.