The Difference Between Liquors and Liqueurs

Or Geshury

Liquor vs. Liqueur

One of the most confusing things to me when I started to bartend was the differences between liquor and liqueur.  It's something that seems pretty simple, so it's easy to gloss over, but actually is a great way to develop your mental model of seeing the world of drinks and how they are constructed.  Here is everything you need to know!

1) Pronunciation:

Because English doesn't use set pronunciations, it's easy to tell how much of a newbie someone is, by whether or not they can say a word correctly.  Therefore, the first thing I like to teach is pronunciation.

Liquor is pronounced Li-Kore and liqueur is pronounced Li-Kerr, like the supermodel whose ex husband punched Justin Bieber.

2) Process:

A liquor is made by distilling alcohol, starting from a mash similar to beer or wine, then making it into a more concentrated form like vodka, brandy, or whisky.

A liqueur is made by adding a sweetener (usually sugar) and some kind of flavor to the alcohol base.  In order to be called a liqueur, the cut off is that the sweetener (sugar, honey etc.) has to make up at least 2.5% of the weight of the finished product.

3) Liqueur vs. Cordial

While the meaning of liqueur is pretty straightforward, the meaning of cordial is a bit more up in the air.  It can either be used in the same way as liqueur (which is common practice nowadays), to differentiate between liqueurs made from herbs, and liqueurs made from fruits and-to a lesser extent-dessert flavors like chocolate and coffee.  It can even mean a really sweet syrup in the UK, where they call something like Rose's lime syrup, rose's lime cordial.

In my opinion, this is a terrible shame, because we should celebrate the wonderful richness of herbal liqueurs and the sweetness of fruit cordials by using those terms to describe them.

One of the drinks that celebrates the interplay between herbal and fruit is the Last Word, a drink that has spawned hundreds of jazz like variations. 

Last Word Recipe:

1 Part Gin (3/4 oz)
1 Part Lemon Juice (3/4 oz.)
1 Part Green Chartreuse (3/4 oz.)
1 Part Maraschino (3/4 oz.)

Shake and Strain, then add a Maraschino cherry garnish!

How To Break Down A Last Word Into Any Other Cocktail

Here's how the recipe breaks down into a ratio that bartenders can use to create an infinite variety of pleasing drinks:

1 Part Liquor- Something strong, which gives the drink character and backbone.
1 Part Sour- Something sour, which gives the drink freshness and astringency (we'll talk more about basic cocktail balance in a future article).
1 Part Liqueur (Herbal) - Something sweet and herbal, which balances out the sourness and adds complexity.
1 Part Cordial (Fruit or Dessert) - Something sweet and usually fruity.

Shake and Strain, try to match the garnish with the cordial to compliment those flavors.

Why Learning Wine Is Important for Bartenders and Bar Owners

Written by Ori Geshury

Why Wine Is Important


Being a great bartender doesn't mean passing the court of sommeliers, and it doesn't mean being able to juggle five bottles at the same time.  It's about being good at a couple dozen key skills, and if you're missing a few of them, you can drastically limit your potential.

A couple months ago, my friend, old fraternity buddy, and impeccable sommelier Erik Segelbaum came by Aqua Vitae.  He rushed in, breathless and excited, very well dressed with a gorgeous Luis Vuitton suitcase in tow.  It's hard to remember that this guy jet setting all around the world and having luxury condos designed and custom built for him used to be an RA in Drexel's Kelly Hall, the most tenement like of residence halls, to save a few bucks. 

It was such an amazing transformation that you couldn't help but be super happy for the guy.

I learned so much from him in the time we spent together, which I'll share with you later, but the part that stood out in my mind the most was when he was talking about the importance of learning more about wine.  Erik had just been named Wine Director for all the restaurants under Steven Starr.  Before then, every restaurant had done it's own thing, so quality, consistency, and regular updates varied quite a bit from place to place.  

Erik's pitch to Steven Starr? This:

"Steven, in a bar like Parc, the cheapest bottle of wine is about twenty five dollars, but the most expensive bottle of wine is one thousand six hundred and fifty dollars.  There isn't anything the restaurant offers that has the potential to make money the way wine does!"

Stop for a second and think about that before reading on. 

shutterstock_394509145.jpg

Imagine you're a bartender working in a high end bar.  If a couple of guests order extra deserts, or a couple extra cocktails, maybe they'll spend twenty more dollars, and you'll see three or four extra dollars in your tips.  But if you sell a more expensive bottle of wine, and they spend an extra three or four hundred dollars, can you imagine how much of a difference that would make for both you and restaurant?

Since wine has so much money making potential, who do you think is going to get those coveted Friday and Saturday night shifts?

We designed the Aqua Vitae Institute wine seminar to be for beginners and to strip away all the ego, and intimidation that surrounds the wine world, so people can approach it in a simple and easy way and have confidence to talk to your guests in actual English instead of the hard to understand flowery language that people use to sell there product.

This is actually by design.  One of my favorite books, The Renegade Server, talks about how when bartenders and servers use simple, easy to understand language, they end up being better liked and selling more wine.

We go through the different methods of production as well as flavor differences between the old world and the new.  We'll talk about how wine is made, terroir, serving groups of 8 in the traditional style, and also the language of wine.

The point of this seminar isn't just to give you a lot of new words to learn or wines to try, the point is to develop an excitement and passion for wine that will inspire you to try wine yourself and give you a working framework for furthering yourself in the industry.  The wonderful thing with wine is that each bottle can be totally different from the last, even though they are from the same producer!  That means nearly every experience you have can be fresh and new.  Once you understand our framework, you can learn and grow with every bottle you drink! 

When you share your passion and knowledge with your customers and in your job interviews, amazing things can happen!

To purchase our wine seminar call us at 215-567-7100 or fill out our contact form here. We're also offering wine as part of our VIP program which you can purchase here.

How Much Do Bartenders Make? Understanding the Bartending Industry

One of the biggest reasons people want to start a career bartending is because of the money. And its very good money. Stories of bartenders pulling in six figures are not unheard of, and the median pay is reported to be around $24.00. This article will explain not only how much bartenders actually make, but also cover issues with the current state methodology to calculate bartending income and other issues that new bartenders may not understand about how bartenders make money.

To start, Bartenders working in city hot spots regularly pull in six figures a year. Others who work in neighborhood bars tend to make a little less, but will still pull in $15-20 an hour and have the added plus of not having to drive hours to work everyday. Finally, despite not making as much raw dollars as bartenders in high volume places, some of the most prestigious shifts are working in a hotel or other high end corporate chain. These companies typically not only pay a high base salary and allow tips, but they also give benefits like healthcare and matching 401ks to there employees. 

So why don't all bartenders make a lot of money?

There are other shifts known as training shifts or the dreaded "Sunday shift" that are almost exclusively reserved for new hires. These are dead shifts where there might be a slow influx of customers and is a manager's tool to get new bartenders familiar with all there POS system, back bar, and where inventory is so that when it is busy they will be prepared. Earnings during this type might drop to minimum wage to $11 an hour. Many new bartenders get stuck on these slower nights for a few weeks before they're allowed to move up and the more prepared you are, the less stuck you will be working in these dead shifts.

The Government is telling me that bartenders are making under $12.00 an hour. How are you coming up with these crazy high numbers?

The Bureau of Labor states that the average wage is $11.59 and it is problematic for those trying to understand the hospitality industry. While the methodology is mostly sound for other industries--specifically ones with salaries, in regards to the restaurant industry it is not 100% perfect nor will it ever be. It is not necessary for employers to give hourly rates and they may report employees despite employees not working a full year. When they do not have specific hourly rates, the Buearu of Labor defaults to a base year of 2040 hours and then takes the average of it. This is incredibly problematic as it is very possible that bartender could be working three days a week or 30 hours a week, but be calculated on a forty hour week methodology.

Next, bartenders are not separated from barbacks in this methodology and barbacks are known to take significantly less money until they move up in knowledge and experience to become a barback.

However, perhaps the greatest discrepancy comes from the tip reporting. The Bureau of Labor requires accurate numbers from state agencies and surveys. However, bartenders typically make around 70-90% of there income in tips. More specifically, the minimum wage in Pennsylvania for a hospitality worker is a paltry $2.83. However, very few restaurant and bars have accurate systems to calculate the tips of all there employees and subsequently, report their earnings to the IRS. Moreover, most bartenders aren't accountants nor do most spend each day plugging in there tips in an excel sheet so they can send the IRS accurate data. Instead, bartenders are only required to fill out an IRS 4070 due on the tenth of every month with the amount they made--weeks after they actually made the money.

The reality of what happens is that most bartenders miscount or lose track of there tips when it's split between other workers or after a very busy day of working. Since the infrastructure isn't completely there in most restaurants, many bartenders and bar owners only follow general guidelines based on gross sales. The gross sales require the employer to report just 8% of the gross sales to the IRS (when people on average tip 18% of the gross sale in America!).  Moreover, bars can regularly ask for deductions so that the income recorded in behalf of the employees filed are as low as 6% of the gross receipts!

These huge discrepancies in methodology make it impossible for the government to accurately track the earnings for bartenders!

Rather than looking at bartending through the lens of tax returns, it is easier to understand tips through experience and common sense. For a visual presentation of how bartenders earn money, try using our Prezi!

 

The History of the Agave Worm

The History of the Agave Worm

 Mezcal and Tequila have long been associated with a worm  (“Gusano” or "Mezcal con Gusano”). There are myths that persist that all tequila and mezcal are made with a worm at the end, and there are other myths that no agave distiller uses the worm, even though the bottle of Mezcal says “con Gusano” orr with worm.

Rather, the Agave Worm is still one of the misunderstood additions to blue agave-based spirits on the market and is a question many if not most bartenders still misunderstand to this day.

 The Agave Worm: “chinicuil” and "meocuiles”

shutterstock_388275589.jpg

There are two type of worms that infest Agave and are used in Mezcal. The first, are white maguey worms, known as meocuiles. These are caterpillars of a butterfly and they not only deposit their eggs in the leaves of the Agave, but the caterpillars live off the surrounding flesh and leaves from the plant. If they’re particularly hungry and there’s a lot of them, they may eat so much that the plant itself be nothing more than an empty husk.

The second worm that infests agave is the Chinicuil, or the red maguey worm. It is a larvae of a moth and another longstanding parasite of the Blue Agave Plant.  The Chinicuil infest the roots of the fruit and live inside it, living and breeding for years to come. The infestation can become so bad sometimes, that a huge mass of worms can exist inside a single fruit as soon as it is opened up.

Chinicuil is also considered a delicacy in Mexico, it’s flavor is said to be superior to the meocuiles and is regularly eaten fried or baked in a host of dishes: be it pizza, tacos, or in burgers.

The occurrence of both these worms and their proximity to agave have made them synonymous with Mezcal.

 The Marketing Behind the Worm

shutterstock_102998324.jpg

Jacobo Lozano Paez is credited with inventing the addition of the worm in Mezcal in the 1940s, selling them mostly in the 1950s. He believed that the addition of the worm was a great boost to flavor and sold it as such, however, it didn't end there. Other distillers picked up on the success of his Tequila and as a result a host of urban legends started including, but not limited to:

  1. A mandatory addition to ensure that there’s a substantial amount of alcohol and create trust for the consumer.

  2. A hallucinogenic additive that enhanced the effects of alcohol.

  3. A cultural tradition in Mexico that had been exercised by Aztec priests for centuries.

Whatever the case, the exoticness of drinking worms in a spirit was something that mesmerized tourists from abroad and helped jumpstart the popularity of both Mezcal and Tequila. Partially as a result of this incredible marketing campaign done in Mexico, both Tequila and Mezcal have cemented themselves a place in almost every spirit store across the world.

Why Every Bar in Pennsylvania Should Require RAMP Certification

One of the most common questions in the industry is as to why do bars require RAMP certification, especially when a bartender may already have been ServSafe or TIPs certified. This is despite many TIPs affiliates altering the truth and claiming to be an approved course in Pennsylvania (the only approved alcohol programs in Pennsylvania are led by the Pennsylvania Liquor Control Board).

The reason for why every bar in Pennsylvania should only require their bartenders to be RAMP certified can be summed up with the PLCB's own writing:

  • Possible reduction in the fines and penalties issued by an Administrative Law Judge to the licensee for serving a minor or a visibly intoxicated patron, as long as the licensee was in compliance at the time of the violation and had no citations for either of those two violations in the previous four years.
  • Possible liquor liability insurance discount.
  • Knowledgeable, well-trained alcohol service staff and management.
  • Recognition as a responsible licensee in your community.
  • Less likelihood of dram shop liability.

To clarify some of the more confusing items:

While the PLCB can't guarantee a discount, many insurance companies do in fact give one out as long as the bar promises that at least 50% of their alcohol serving staff is certified. For some of the bigger policies, these contracts could be savings of thousands of dollars each year. Another major reason, is that licensees will regularly get charges reduced when they are caught acting out of compliance if they are RAMP certified.

The reason other alcohol server certifications are not endorsed in the state of Pennsylvania is because they are not directly regulated by the PLCB and this could be just as complicated as not having PLCB training for bars or insurance companies. As a result, most managers will ask all of their bartenders to become RAMP certified even if they are already certified in TIPs or ServSafe.

 

 

How old you need to be to become a bartender

This is the age you need to be to become a bartender in every state. This was last updated on December 2016

  • Alabama (AL) is 21
  • Alaska (AK) is 21
  • Arizona (AZ) is 19
  • Arkansas (AR) is 18
  • California (CA) is 21
  • Colorado (CO) is 18
  • Connecticut (CT) is 18
  • Delaware (DE) is 21
  • Washington DC (DC) is 21
  • Florida (FL) is 18
  • Georgia (GA) is 18
  • Hawaii (HI) is 18
  • Idaho (ID) is 19
  • Illinois (IL) is 21
  • Indiana (IN) is 21
  • Iowa (IA) is 18
  • Kansas (KS) is 21
  • Kentucky (KY) is 20
  • Louisiana (LA) is 18
  • Maine (ME) is 18
  • Michigan (MI) is 18
  • Minnesota (MN) is 18
  • Mississippi (MS) is 21
  • Missouri (MO) is 18
  • Montana (MT) is 18
  • Nebraska (NE) is 19
  • Nevada (NV) is 21
  • New Hampshire (NH) is 18
  • New Jersey (NJ) is 18
  • New Mexico (NM) is 19
  • New York (NY) is 18
  • North Carolina (NC) is 21
  • North Dakota (ND) is 19
  • Ohio (OH) is 21
  • Oklahoma (OK) is 21
  • Oregon (OR) is 18
  • Pennsylvania (PA) is 18
  • Rhode Island (RI) is 18
  • South Carolina (SC) is 18
  • South Dakota (SD) is 18
  • Tennessee (TN) is 18
  • Texas (TX) is 18
  • Utah (UT) is 21
  • Vermont (VT) is 18
  • Virginia (VA) is 21
  • Washington (WA) is 18
  • West Virginia (WV) is 18
  • Wisconsin (WI) is 18
  • Wyoming (WY) is 21

Interested in Bartending School? Click Here!

How To Talk About Your Parents About Bartending School

Parent’s don’t always have the easiest time with bartending school. A lot of them can’t stand the idea of their kid serving alcohol. A lot of young adults have preconceptions that they need to follow their parent’s career, go to this college, and get this job. Most of the times, however, there’s a misunderstanding. But everyone is afraid to bring up the conversation.

  1. First don’t be afraid to talk to them about your goals. Getting over that fear is one of the biggest obstacles many of our prospective students face when asking their parents about something they aren’t sure is good or not.
     
  2. Ask yourself why you are thinking about Bartending School. Do you actually want to learn bartending? Why or why not? Is this going to be a part time job or a career? Do you the idea of creating eye-catching drinks for a living? Asking questions like this will help you articulate the reasons why you wanted to be a bartender and will help you explain yourself to your peers.
     
  3. Take ownership of the process. Talk to your parents about touring bartending schools. Ask around to see what your friends think. Do your own research and make sure it’s a good fit for you.
     
  4. You’re not too young to get a job bartending.  One of the biggest myths is that you have to be over 21 to get a job bartending. The legal age to serve alcohol in most states is 18. Pennsylvania and New Jersey are included in this. Most of our students are under 21, and they do in fact, get jobs working as bartenders.
     
  5. But I am too young to drink alcohol isn’t there something wrong with that? Yes and no. You can’t drink so you can’t know what the cocktails you are taste like, or if they’re even drinkable. However, it’s not that bad. The greatest advantage you have is that you are young and driven. Bars are used to working with experienced people that bring with them terrible habits and who have job hopped a lot for a myriad of reasons that are typically not good.

    Moreover, if you want to work at some of the top bars in the country, they will likely have you start as a bar back. This is typically a unavoidable process for every top bar and these bar back spots are very competitive. Starting young and showing a huge desire to succeed in the industry will give you a huge advantage against people going after the same job. Showing a willingness to learn and attempts to learn about the industry will help even more.

    If barbacking or serving is not something you’d like to start out doing, you can still get a job bartending. Many of our students are under 21 and do, in fact, get jobs bartending. Catering companies, country clubs, and local sport bars are some of the biggest employers for people under 21.
     
  6. Define success on your terms. Determine what success means to do. Would bartending give you happiness? Would it create the environment you want to live in? Is the money the money you want to make? The point is to define your own life goals, and share them with the people who matter most. Talk to them about your dreams, what you want to accomplish and how or if attending bartending school will help you accomplish that goal.

Being willing to take the risk and talk to your parents about Bartending could open future doors that you've never thought possible.

 

The Parlor Bar at Aqua Vitae

The Parlor Bar on Aqua Vitae Institute’s third floor is dedicated to learning the craft of cocktails, unique ingredients, tools, and experimentation.

Deconstructed Mise En Place

For our classes and events, we feature a deconstructed mise en place which bridges the gap between home bartending and professional work, and allows our students and guests to experiment and easily take those skills and apply them to making drinks “a la minute” or made to order at home.

Advanced Tools

Here our students and guests will have the opportunity to experiment with a variety of tools including ice picks, lewis mallets, smoking guns, culinary blowtorches, liquid nitrogen, dry ice, molecular, kyoto drip, and sous vide cocktails.
 

How to Excel as a Bartender and Reduce Mistakes

This is the third post in a series about how to Study for Bartending School. You can read the first one here, and the second one here.

Today I want to talk about different techniques that will take speed and efficiency behind the bar.

Begin with the basics and make sure you follow these rules all the time:

  1. Grab the glass by the bottom of the stem.
  2. Stir drinks correctly so the ice doesn’t break.
  3. Focus on placing garnishes neatly.

Structure your production and follow a set order so that you have it so it’s automatic and allows the least error for mistakes. Below is a suggested calling order that we teach, where use the lowest cost ingredients first, and then the more expensive ingredients later.

Aqua Vitae Institute's Bartending Calling Order:

  1. Add any sweeteners
  2. Add bitters
  3. Add mixers
  4. Muddle (if necessary)
  5. Add spirits
  6. Add ice
  7. Mixing Method
  8. Serve

Make Multiple Drinks At The Same Time:

Start with two, and gradually go up to four.  Bartending competitions may require you to memorize and make 8 drinks at the same time.

In addition to holding multiple recipes in your head at the same time, you will gain the skills to work on additional skills that facilitate this process and be able to provide better customer service

Practice Stirring And Shaking 2 Drinks At The Same Time

Working on stirring and shaking two drinks is something that can become fluent in a few hours of practice. However, if you don’t work on this skill by yourself, you will fumble at the bar when the stress gets high and you can’t make drinks fast enough. Just keep in mind that stirring takes longer than shaking, and that using four tins is essential for shaking.

Practicing to Become a Professional Bartender In Just Two Steps (Part Two)

This is the second post in a series about how to Study for Bartending School. you can read the first one here.

What Does it Mean To Master Fluency?

Many students and working bartenders have been frustrated because they’ve memorized everything, but then somehow or another lose their their sense of confidence when they have to look for a bottle, or if something happens in the bar and they lose their cool, they lose control of the situation and no longer operate at a high level.

The reason why? They have a great rhythm when everything in is ok, but they don’t practice working in uncomfortable situations.

My experience? People perform better and learn quicker when their practice is structured and focused on results.  We structure learning in two steps: first we make sure our students are aware of the content they need to memorize, then we stress them on the knowledge with speed. The combination of the two creates great bartenders who know how to operate under pressure!

The Two Step System: Memorize then Act

Step 1

Relax and focus on memorizing a group of recipes. Stick to a small number. Say 20 drinks and use word clues to get them down squared away in your mind. Once you have them, practice until you know each of those drinks in the back of your head.

Step 2

Once you have a group of drinks memorized, it’s time to train those drinks and only those drinks. USE A TIMER and always try to improve. You’ll want to make a few lists of different drinks. Then try to finish that list as fast as you can.

The important part here, is that the timer is used to create a stressful situation while you are in a simulated environment.

By just following these two steps you’ll be able to make drinks under pressure. However, you’ll still need to worry about techniques. In part three we’ll talk about building good habits.

Aqua Vitae Institute’s Bartending Program speed test has 12 drinks in 8 minutes. But it’s not unheard of for a graduate to get over 18 drinks in that time. Please note, that some drinks (tall drinks and tiki drinks) take a lot longer to make than other drinks (highballs). The speed test has a balance of the two!

In the next post, I will talk about some advanced techniques to focus on getting even faster, and more confident and comfortable behind the bar.

How to Study for Bartending School (Part 1)

As Director of Education at Aqua Vitae, I have seen students of all ages, backgrounds, and personalities take the program with us, and I’ve noticed that some students were much more successful at absorbing and presenting the material than others.  

Hard Work Isn’t As Important As You Think

When I was a bartending student at the age of eighteen, I thought that coming in early and making the same drink over and over again would result in passing the tests easily. This isn't true. I failed my first midterm and barely passed the speed test. In fact, I was so nervous that I asked my best friend, whom was taking classes with me, to leave. The end result? I barely passed. This series is about what I wish I knew back then. It's about not trying to focus on this "working hard" mentality we all get stuck in, but focusing on getting results.

When Instant Isn’t Fast Enough


We live in a world where practically any recipe, any type of beer, any specific technical answer, can be googled.  For the things that can’t be googled, there is always a staff member on hand who will know the answer.  But when you are dealing with a customer, or a potential employer, and they ask you a question about the wine list, or a specific cocktail, instant isn’t fast enough.  You have to have the knowledge, the core knowledge of bartending, at your fingertips.

That’s not to say that you have to know the recipe of every drink ever created, or that you have to be a Sommelier or Brewing Master, but it does mean that you have immediate, knee jerk fluency of the core building blocks of the profession.

In a job interview, if you are asked:

What do you know about the wines of Germany?

And you have to sit there and think about it for a minute or two, you’ve already lost the interview.  With a customer, you’ve lost the chance to demonstrate mastery of the craft, and ultimately, taken a big step back in building a relationship with them.

Focusing on Fluency vs. Knowledge

Because of this, it’s better to think about learning to bartend as learning a new language.  Knowing every word isn’t nearly as important as an immediate knowledge of the basics.  And the best way to develop that knowledge is to use the study guides and preparatory quizzes we provide, and turn them into good old fashioned 3x5 index cards.  You’ll want to make a pile of these short question and answer cards and get familiar, and fluent with the answers until they are automatic.

This strategy will work for general knowledge, but another step is required for internalizing drink recipes.  I’ll tackle that in the next post.

Learn Bartending Online With Our Free Advanced Cocktail Classes

Bartending Tricks Online

We are currently working on offering high quality bartending tricks online.  These bartending segments build on our bartending school classes and focus on flavor theory, cool techniques, insane garnishes, and the chemistry of the ingredients used. There will also be some cool physics!

In this video we worked with acclaimed Mixologist Jeff Bowell in order to create this high end drink delicious drink:

Parisian Wedding Cocktail Recipe:

2 oz. Cognac
3/4 oz. Lemon Juice
1/2 oz. Maraschino Liqueur
Dash of Grapefruit Bitters

Shake & Strain into a Coupe glass.

For Whipped Cream:
1 Eggs worth of Egg White
3 oz. Rosemary Syrup
1 oz. Fresh Heavy Cream
1 oz. St. Germain Liqueur

Shake inside a whipper, and then place on top of the cocktail.

Garnish: Flamed Chartreuse Elixir Vegetal and a Lemon Knot

Advanced Cocktails Ep. 1:
The Parisian Marriage

Aqua Vitae Institute on the News

We talked to two news channels about great holiday gifts!

 

We're really excited to share them with you and hope you enjoy our ideas as much as we enjoy making them!

Iron and Tweed and Aqua Vitae Institute - Infusions, Juicing and Hangover cures

Iron and Tweed works with Aqua Vitae Institute's own Ori Geshury, the Director of Education at Aqua Vitae Institute, to make some awesome infusions.

Click here or on the photo to see the full post!

The Best FREE Garnish Classes with Andrew Stubbs Now on Youtube!

Our first video, how to make a flaming lime boat has just finished!

We will be releasing videos every Monday! Stay tuned!

Bartending and Dating with Karin from Candidate

Karin Wolok is the founder of Candidate, Philly's premier upscale dating service. At the end of September Karin came to Aqua Vitae Institute to talk about bartending, dating, and what she's learned along the way.  Below is the talk and beneath that are some highlights.

Highlights from the talk:

  1. How to find out what you're attracted to and why its problematic when you don't know.
  2. Downsides of Bartending -- When Money corrupts passion.
  3. How Bartending helps improve general social skills and ability to date.

Common Bartending Hospitality Tricks:

  1. Never solely focus on one person, or one group of people and try to connect people together. 
  2. Making the Best out of Bad Situations -- Making friends for life from the deadest hours and shifts.
  3. When You Should Switch Places with Other Bartenders
  4. Mirroring Behavior
  5. What to do if they "like" you more than their date.

Dating Suggestions:

  1. Sitting at a table vs. the bar
  2. Where to take your first date
  3. What Bars are the best for dates and what environment does that Bar try to create to make it the best? An indepth look into Tria's philosophy
  4. How to tell if a date is going very well/badly and how to respond
  5. "Softening" date awkwardness
  6. The Ketchup Problem (26:00)
  7. Ways to help your personality shine

and much more!