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The Treacherous, Untold Toll Bartending Takes on the Body

VinePair

When he moved to Los Angeles in 2010 to run Caña, a high-volume rum bar, the pain became unmanageable. Injuries to the shoulders and elbows from the repetitive stress of shaking and stirring cocktails are most common among bartenders in high-volume restaurants and bars. and elected to undergo surgery on both hands.

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The Biggest Wine Stories From 2023

VinePair

This further points to a developing trend toward high-end white wine in the industry. High-volume regions cut back on wine production As the popularity of cocktails and RTDs continued to soar, wine’s inability to connect with younger consumers dominated the conversation in 2023. This is why we can’t have nice things.

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Mana for a Cause: Teremana Tequila Is Giving Back During the Holidays With Ezana ‘EZ’ Million

VinePair

Between Irish pubs and high-volume cocktail bars, Million honed his flavors as a barback, squeezing his own custom juices and lemonades, earning him the moniker “The Lemonade Man.” This article is sponsored by Teremana Tequila.

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Why Do Some Restaurants Only Seat Full Parties?

VinePair

In the first scenario, if a restaurant or bar is high-volume, its sole focus is turning tables — or what some in the industry call “turn and burn.” The article Why Do Some Restaurants Only Seat Full Parties? Sadly, for many places, especially the smaller ones, it’s a necessity to stay in business.

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We Asked 10 Bartenders: What’s the Hardest Cocktail to Master?

VinePair

—Stephen Walkiewicz, bartender, Le Veau d’Or , NYC “Hands down, anything stirred and served straight up is the most difficult cocktail to master on a commercial scale in a somewhat high-volume cocktail bar, if you’re actually making your drinks à la minute with no shortcuts. But it’s so worth it when you nail it, and you will!”

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Master Mixology: Advanced Techniques & Pro Secrets for Bartender Mastery

Mixologists

This article delves into the realm of advanced techniques and pro secrets, providing a comprehensive roadmap for bartenders aiming to achieve mastery. Speed, efficiency, and organization are crucial for handling high-volume situations without compromising quality.

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Better Together: Why Craft Breweries Are Sharing Taprooms and Brewing Systems

VinePair

Many partner breweries work with Dorchester to produce high-volume beers, reserving smaller-batch experiments for taprooms. The article Better Together: Why Craft Breweries Are Sharing Taprooms and Brewing Systems appeared first on VinePair. Dorchester now produces its own beers, too.) to create the Tasty Liquid Alliance.