Behind the bar

Three glasses on a bar showing a clear ice block, ice cubes and crushed ice, with the headline Can't cut corners on ice.

Cocktail Ice Guide: Wet vs Freezer Ice (−10 to ...

Oleg Volovei

How wet machine ice differs from −10 to −25 °C freezer ice, why stirred drinks hit 20% dilution and shaken drinks reach 40%, and when to use cubes, blocks, or...

Cocktail Ice Guide: Wet vs Freezer Ice (−10 to ...

Oleg Volovei

How wet machine ice differs from −10 to −25 °C freezer ice, why stirred drinks hit 20% dilution and shaken drinks reach 40%, and when to use cubes, blocks, or...

A smiling bartender hands a guest a glass of water and the menu across the bar, with the headline Happy guest = well-fed bartender.

Bar Hospitality and Guest Service: Greeting, Co...

Oleg Volovei

A practical guide to bar hospitality: how to greet guests at the door, serve water immediately, navigate cocktail menus, and de-escalate difficult customers.

Bar Hospitality and Guest Service: Greeting, Co...

Oleg Volovei

A practical guide to bar hospitality: how to greet guests at the door, serve water immediately, navigate cocktail menus, and de-escalate difficult customers.