Love this.

This could have been 3 hours long and I would've still had more questions. Really great stuff and so happy for the questions section. Even though it's difficult to get into the weeds about stuff like NCF when you don't have experience distilling, it's helpful hearing about it from the producers themselves.

I agree with the sentiment that awards for bartenders are as important as you make them to be. I also liked the discussion on what is driving that, our drive to make this a true profession to be proud of. Really appreciate you guys for putting this out there for free

🎉🎉🎉🎉

"unspoken expectations are premeditated resentments" is great wisdom. I think one reason why that's an issue is that alongside the passionate intelligent and innovative bartenders, owners, brands, etc. are some people who feel trapped in this industry without the same drive and satisfaction. And as a result that conversation can get very toxic, very fast, so many people try to avoid it. The fact is, you have to put your all into your job, and so these conversations need to happen. I like how such a seemingly simple question of "how to grow brands" expands into such a philosophical debate about the relationships between different parts of the industry. Thanks for posting! To answer the question from a bartender perspective: Top priority is product. If your product is not good enough, then my reputation tanks if I support you. Second priority is all the personality, story, philanthropy, and personal connection that makes the job so much fun. So I definitely echo what the panelists say about connection and "good vibes," but I will absolutely recommend a brand that does the best job with their product even if that means they won't try to court me like I'm on The Bachelor 😂

short sweet and to the point! I love the point against the new "super juice" craze. I know it has its uses but I've always been skeptical...

right

I will forever be in the debt of Ueno-san for laying the foundations of the barman I am today. I visited Bar High Five at least once a month between 2013 and 2015 while stationed in Yokosuka, and his approach to hospitality, creativity, and execution is still at the core of what I do. I raise my glass and toast to his health 🥂 Kampai!

Great video and a great place to hang out xx

Incredible 🎉🎉🎉 Bravo Yacht Club Congratulations 🎈🎊🎉

I hate you camera man

Chris hannah is the best in the New Orleans

Almost made a drinking game based on how many times the guy looked at her chest. Found quickly that I’d be getting my stomach pumped if I stayed on track.

Thanks for posting this video! There was some incredible insight to be drawn from this!

28:25 Is a genuine response to all colors equal brown

I wish it was still possible to be a big deal as a bartender nowadays. Covid really took the wind out of the sails in the industry. At least in San Francisco

talk fuckin louder

wow that man is good at his theme

How can you clarify it without lime juice? 13:45

What a gauntlet!~The training is intense but when you get through that you are a savage. You have to be to get through it.

Great content. Horrible production quality.

gotta bump up that production quality. the poor audio is getting in the way of the great content

❗ "Promo SM"

Fantastic Session. Thank you.

One can only imagine how much better this would have been with a different host.

The man who spoke first did a great job, but he went over time and felt very comfortable interjecting during the female speaker's time. He apologized for interrupting and she gracefully responded "No, it's fascinating!!" Just an observation. 😉

Chris hannah so simple so good real New ORleans spirit

Great lecture. Shame about the camera work.

1:15:22 How do you calculate break-even? To calculate the break-even point in units use the formula: Break-Even point (units) = Fixed Costs ÷ (Sales price per unit - Variable costs per unit)

42:19 - 19-21 % profit margen

instruct them how to use a microphone.. was annoying to listen to

I want to run a bar, but I'm concerned about safety issues. Like what happens when you go to close up late at night, and there's people waiting outside to jump you and stuff like that? Also, what about cash transport...do I need to have a Brinks cash pickup service or something like that?

Incredible! I would love to see videos of some of the seminars Sasha himself gave.

After watching a slightly drawn out but somewhat interesting story on rum. The question still remains, Which rum; what cocktail; and why? I would really like to know which is the best rum for a mai tai and why? Mahalo

CALL IT A CADARONI!!

50:00 you do not need to use N2O. You can use CO2 just the same.

What a great and interesting video!

Right

This guy is cool.

Great information!!!!

Two fine gentlemen that have contributed Immensely to the Cocktail world. Robert through his iconic blog and Dale through his iconic services. It’s great to hear Dale’s story.

Fun seminar and great info here.

p̾r̾o̾m̾o̾s̾m̾ 🤪

I counted 863 rights

Checklist are lame!!! The employee should know what needs to be done for service( through training) checklist end up getting thrown aside anyway!!!!!!!!

the "chicken or egg" timeline in terms of pre/post Spanish is fascinating. as a bartender who 'performs' both originals and covers (classics), it kind of mirrors the history and etymology of classic and neo-classic cocktails.

Interesting that Beam Suntory was the sponsor. They are also the owners of Sauza tequila which makes their products with a diffuser. Luckily, El Tesoro de Don Felipe, their other line of tequila, does not.

Its great video! Thank you for post and share . I appreciate very much for all professionalism, generosity.

Its all fantastic til you awaken with your head feeling like a prison toilet, your girlfriend slept somewhere else and you can't find your f-ckin wallet.