What place?

And you have no idea the amount of "bartenders" that can't make the staples.

I can see not knowing how to make a sugar rimmed chicken shite with a pickle back or whatever names people want to make up to call a drink, but knowing how to make the staples is your main job.

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Posted by LSU alum wannabe

Katy, TX

Member since Jan 2004

27031 posts

Posted on 2/21/15 at 11:29 am to SuperSaint

quote:
And you have no idea the amount of "bartenders" that can't make the staples.

Especially at that kind of place. You need about 10 more years on you. Or order it at a place that is quiet or fancy. If the bartender looks like a hipster or your dad, he can probably make an Old Fashioned. If your at a $50 steak place, he better be able to make an old fashioned. If your bartender is a hot girl with cleavage showing, she ain't there to make Old Fashioneds.

she is there for you to tip her a buck at least for every time she pops open your beer.

Oh yeah. GET OFF MY LAWN!!!!!

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Posted by shinerfan

Duckworld(Earth-616)

Member since Sep 2009

22562 posts

Posted on 2/21/15 at 11:48 am to SuperSaint

I love an OF with the muddled orange slice and cherries but I've noticed that nice restaraunts outside the south make them differently. Is the pulpy one the classic or a southern variation?

This post was edited on 2/21/15 at 12:14 pm

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Posted by efrad

Member since Nov 2007

18651 posts

Posted on 2/21/15 at 2:13 pm to SuperSaint

quote:
And you have no idea the amount of "bartenders" that can't make the staples.

A few months ago I had a bartender who couldn't even make a bourbon and coke.

First she picked up the rye whiskey and asked me if that's what I meant. I said no and she found the bourbon, then proceeded to put the bourbon and coke in a shaker and shook it before she poured it.