Two weeks ago I started picking up two shifts per week at the local Hilton to help out my friend Josh, the manager there, while they search for a permanent full-time bartender. Turns out working 6 days and 60 hours/week hasn't left me with much time to get new videos up. I'm gonna schedule time to film some more flair moves and recipes this week and do my best to get them up Monday. Hang in there, more goods are coming, I promise. On that note, any drinks you'd like to see made? I'm going to do a Sex on the Beach, a Chocolate Martini, a Cosmo, and a few others, but I'm open to hearing about any of your favorites.
So far, I'm liking the Hilton - extra hours, extra money, new people - but I'm anxious to get back to spending more time on this site, as well as a few other projects I'm working on. So, if you're in the Madison, WI area, and you're looking for a full-time position at the absolute nicest hotel in town, stop by the Hilton and ask for Josh Foley. Great place to work, and I'd stay there myself, if I didn't already have a full-time job. That, and I have serious moral objections to working more than 40 hours per week....
Oh, and the absolute only negative thing I can say about the place is, they use jiggers!! What's up with that? After 10 years of free-pouring, I can pour exactly 1/2 oz, 1 oz, 1 1/4 oz, and 2 oz, on the dot everytime. I almost didn't know how to use the damn thing. Anybody else out there still using jiggers? Do you prefer them or is it a managerial thing? It's like having a calculator right in front of you but still using an abacus - drives me nuts. A good bartender with a Spill-Stop 285-50 can pour more acurately, more swiftly, any day of the week over some bottle-jockey with a jigger. Am I wrong?
Check back next week for some sweet new moves. I'll even throw in some extras to make up for lost time:)