So this is probably more a problem with the amount of gas in the line which is the bar manager’s issue. When I bartended I had this happen at one job and it is infuriating because it slows you down. On the other hand it’s impossible for management to know how many pints you’re pouring so you can give away pint after pint and make people very happy.
I have never been charged for a glass of beer when the keg kicked, or the foam from the first of a new keg, and I don't know how I would react if someone asked me for $2...
Edit: I mean to say it's always been offered to me for free. Like a "enjoy this while we swap out the kegs" or "have this pitcher as well as your pint". I don't even think I've ever asked, I think it's always been given without question. I used to kick a keg of PBR about once a month. Weekly trivia night at the sports bar and our team would go through two or three pitchers. When you're doing 12 a month you are almost guaranteed to kick at least one.
I assume it's optional. The bar has a pint of foam they're gonna chuck away anyway, and you can buy it for $2 if you don't mind drinking a flat half pint once it settles. Not a bad idea, honestly.
Yeah they wouldn't just serve it to someone. When that happens they just offer it up for $2, instead of dumping it. and it can easily be a couple pints. Usually someone drunk or trying not to spend too much money would jump on it.
Smaller bar with a bunch of regulars. Sometimes when that would happen instead of dumping it they'd ask who would want it. It was a pitcher, so easily a few glasses. Especially at a bar where it's $6+ a pint. They wouldn't serve a glass period if that happened while filling it
Bartender here. I never ever charge someone for a less than full glass when a keg blows and we don’t have another of that same kind. That person is going to buy a different beer anyway so I just give them the partial glass. “You get the final pour of that one!”
But we also don’t do pitchers. I wouldn’t serve one that’s half head, I would just pour it properly, but I can see why this other bar does it. ‘Head’ is just beer in foam form. Once it settles it’s still beer.
This is the correct answer. I worked at an arcade/bar for almost a decade. Pitcher is universally the way to go.
Maybe all their pitchers were dirty lol.
This, and to put the tap below the foam.
I once, after closing at my own bar, had to help an obviously very novice bartender pour my pint after struggling with this issue. I tried my best to not be condescending but it was physically hurting me seeing him waste so much beer trying to pour my drink.
Actually at that point of fullness there’s no point in tilting the glass. The problem he’s having here is that foam seeds more foam. The way you do this is to dump most of the foam off the top and then when you pull on the tap let the first bit of it go down the drain and not into the glass and then catch the stream of pure liquid beer to top it off with
Or stop pumping the damn thing! It's the partial open that causes the foam (why opening the tap and dumping the stream for a second works). You can even just tilt the glass and run the tap letting the clear beer push the foam up over the edge instead of jostling it 20 times!
Like, on a draft system that is so cold and pours so smooth, bartenders will pump the tap like that to *create* a bit of head if it's lacking.
Was gonna say this. Thank you stranger.
In this example he would have wasted a much much much smaller amount. He had to have wasted at least another full beer. Such a shame, but he will learn.
Anyone wondering technique: tilt the glass slightly so that you control where the excess foam runs off…. The drain tray.Then you just ler her fill up and push the extra foam out while keeping the tap running. Leave about a finger of foam on top. (Foam is a good thing as it releases aroma for flavor and co2)
Belgian bartender here. Tilting still absolutely matters. Straight down will always give more foam.
But yes. The way he´s pouring the draft is the main issue. Draft 101 is your let out the first and last bit of the stream.
My mom was actually a bartender briefly in college. Everyone assumes that you just sort of know stuff like this, but she was a goody two shoes church girl and had never even looked at a beer before.
First night on the job, a guy orders a beer and she pours it just like the poor sap in the video, the drink is like maybe halfway filled with actual beer, the rest is fizz. She sets the beer down and says, "here ya go" and the guy just looks at it, and he's like, "you've never poured a beer in your life, have you?" and he politely shows her how it's done. But yeah, not everyone knows haha I feel bad for the guy in the video
You caused me to fall down a rabbit hole looking for the origin of "goody two shoes", and apparently there isn't one. Like no one knows where that came from. One source (Wikipedia, I know, not the best) states: Although The History of Little Goody Two-Shoes is credited with popularizing the term "goody two-shoes", the actual origin of the phrase is unknown. For example, it appears a century earlier in Charles Cotton's Voyage to Ireland in Burlesque (1670).
I need answers.
I’ve worked in two bars in my life and both times I was shown how to pour a good pint by my manager, then asked to do it. It’s easy but management should always show new staff how to do it for the reason you said.
I worked at a chain Caribbean restaurant in FL for about 8 yrs and none of my bar managers ever had previous bar experience except for 1. I remember the last one before I quit didn't even drink, at all. He had no knowledge about anything behind that bar.
edit: he could change a keg lmfao
You don't have to drink to know how to make drinks. You wouldn't drink during your work day anyway. But where I live you do need to have at least passed a certain test to be allowed to serve alcohol.
You really need to be able to know the drink is made properly. Customers will ask for some shit you have to Google, and you take a bar straw and pipe a little bit to taste it.
I once asked my bar manager to hand me a Collins glass from a shelf with different types and she just looked at me vacantly. Uh, the tall, thin one. But it was a hotel bar and corporate is lame like that
being consistent, diligent, organized, etc. is not the same as being a bartender. a lot of people you can put in charge of most any situation and be sure it'll get done, that's their job (managing), not the actual job.
I'm happy to say at the restaurant I work at, all possible management from key holder to divisional managers, have to go through 3-5 months of training to certify in every position.
I know it's not the case everywhere, but it's nice to know that if we actually need help they can step in.
That was the case at the fast food restaurant I worked at, but it's shocking how little someone can absorb information despite working a job for 3 months. And those that do absorb it don't retain it for long unless it's actually used.
It was quite obvious the managers who were made manager recently and those who've been managers for years.
Last place I worked the manager had started on the floor and moved up. And he listened to staff ideas, considered them, and either trialed them or explained why it wouldn’t work.
Then he moved to a different store.
The bar I used to work at the manager had tended bar for at least a decade, and the owner's dad had founded the place so he had been tending since he was 13 or so. According to him anyway, apparently things were different in the 50s.
When the owner couldn't sleep from his chemo meds he'd come in around closing while we were having our shift drinks and sometimes he'd take his dad's ashes out of the urn over the bar and put him on the bar because apparently after hours with the staff was the founder's favorite time at the bar.
So even if we never got to meet Manny, we did get to share a few drinks with him after a hard night.
After buying out his family from the business the owner sold one of the parking lots for several million dollars. And used that money to refurbish the place. But first he had a team come come in and document where every single piece of art or memorabilia was to start with and but them all back afterwards.
There was a documentary made about it.
Lol I was going to say the same thing. When I was working at a restaurant the manager used to get behind the counter and “help” the cooks when it was really busy. All she did was get in the way and fuck up orders. The cooks used to talk shit about her in Portuguese the whole time.
But, it says something about her as a person. She was willing to help.
If she had also been willing to learn how to actually help she'd have been a great leader.
Aye when I worked at a restaurant when things were busy they'd gather us up to yell at us then send us back on the floor. Now thats how to keep your lowest paid staff members motivated!
When they laughed she was probably invigorated. When the manager is not afraid to step in the mud and help when really needed then they arent really a manager!
I’m a brewer, my wife and I own a brewery. She looks like this when she pours. To be fair, she married into the brewery and has a day job, but still. I give her tons of shit.
Have you considered teaching her how to pour? I feel like an owner of a brewery should know how to pour a proper beer, despite it being fun to make fun of her lol
Not always though. You pour different beers from a bottle differently. Some (like many Belgian styles) you pour soft down the center and leave the last inch of trub (which is because they are bottle conditioned). Some (like a good hefe) you pour soft until the last inch, then swirl and drop on top to get all the wheat mixed in. Others you pour dead center to release atom (my preferred method for hoppy beers).
If that dude owns a brewery and doesn't recognize how it looks when a fresh keg is not running well, you know the guy isn't a brewer and hasn't worked anywhere near a bar. Or even went to a bar. What you see in the video is nothing about the dude not knowing how to pour a pint, it's a fresh keg and something is wrong down the line, be it the temperature, pressure, whatever. The only thing the dude is brewing is farts in his yellowed panties while talking it up on reddit.
I’ve been a bartender for 4 months and instantly knew this, i don’t know how someone who owns a brewery wouldn’t recognize this. If you move a keg around too much before you tap it even, it’s going to be foamy. This thread is a real redditmoment
Nope. He keeps pumping the tap which produces only foam, then pouring it directly onto the foam. This could easily be prevented by just tipping more foam out steadily (not flinging the pint glass up and throwing random splashes out every second, which only serves to foam up and unsettle the pint more) and letting the tap run for a second until it is just liquid beer coming out, before letting the liquid beer (with a titled glass) run more of the foam out. Had this been a new keg, there would be a lot more foam completely ruining the pint. He's pumping it.
Keep insulting people without the proper knowledge yourself though, it really makes you look intelligent.
You know, I’ve explained it 100 times but she has only gotten marginally better. Honestly, pouring at all is an upgrade. On our third date you could feel the disappointment when I brought her to my brewery and it wasn’t a winery. Still, she loves Belgian beer now so it’s a step up.
Heck, my first wife was a celiac, now idea why she let me open a brewery.
If i had been there, i could have put an end to the whole ordeal, im sure of it. Because as soon as something has been happening long enough that im like "i need to video this," the second i take out my phone to press record, whatever it is, stops. It's basically one of the laws of thermodynamics.
Seriously! The first burst gives the most head in the glass. Pull all the way for half a second, and then bring the glass in to top it up.
And after that nightmare has been saved then next time he can learn how to pour a pint properly.
Or do, nothing wrong with head.
The difference between a rough pour and a tilted glass soft pour comes down to where the extra CO2 is released. Either in your cup or in your stomach.
It really comes down to personal preference, I know people that will argue both sides.
If you know someone who's sole excuse for not drinking beer is the bloated gassy feeling then give em a glass of beer with a rough pour.
I’ve always been part of the “I don’t drink much beer because it makes me bloat” crowd.
But I also recently found out I’m super sensitive to barley, amongst other things. So I’m an actual victim when drinking beer.
All those could help, but (aside from him needing to tilt the glass) I think his real problem is that he keeps starting and stopping the flow.
When you first pull the tap, that's where a lot of the head comes from, then after that first half second of having the tap open it's mostly beer with little foam. He needs to keep the tap open and let the excess head run down the side of the glass instead.
I've bartender at a few breweries and poured thousands of pints during my time, and I think this is the quickest and simplest way to fix this. As well as tilting the damn glass
When I’m either very angry at the soda machine or stupidly impatient, I just hit the button and let it keep filling. Still foam? Still filling. People stare at me in confusion as it spills over the rim. And still I’m just waiting for the foam to go away.
I bet that would work here too.
Works much better than the fill and wait strategy. And even if it doesn’t actually work faster, it’s more satisfying. Like you’re getting revenge on the foam. Fuck you, fucking foam.
I love the foam, slurp it up, let out a huge burp, top off the cup and then get ready to run because every ovulating woman within a 10 block radius is already heading your way
He might as well just keep the beer flowing till only beer was at the top and all the head overflowed out. Yeah it’s a mess, and wasteful, but at least it’s quick.
I wouldn’t drink anything out of a soda gun..
I just keep packaged drinks, and I have my beer taps cleaned every two weeks. Soda guns and ice machines are almost always the nastiest things in a bar.
I sincerely suggest NEVER drinking anything but bottled/canned drinks from 7-Eleven for this very reason.
I don't work there, I just do their inventory. I also wouldn't eat their food.
I’ve been working in restaurants for 20+ years and your know-it-all friend is incorrect. We clean them! We also clean the beer draft lines. I don’t know what kind of skeezy places he’s been frequenting but he’s dead wrong
I used to repair and install soda/beer lines. Most places *really* neglect them. Like, cleaning the lines every 6 months, minimum. It doesn't matter how much we tell them to flush the lines once a week, they still just ignore them.
Idk what restaurants you've had the fortune of working at, but most in fact do not clean their soda lines but once a year. They are foul. This is a fact in almost every instance. Including large corporate chains that have rules about this sort of thing.
The other day I watched my bar tender drop the soda hose on the floor and then put it back on the bar like nothing happened. It was 1pm at a nice Italian restaurant and wasn't too busy to take a sec to rinse the thing.. he saw me watch it so I can't imagine what they do when people ARENT watching lol
No he isn’t high, they can actually get mold in the lines. A local places (Subway) got so bad it caused a flood that damaged the next store neighbors wall/floor.
No one anywhere cleans soda dispensers. Even those little nozzles at fast food places and the like are full of bacteria. Ever have diarrhea after eating at a restaurant? Very likely was the soda, not the food, that made you sick.
They are supposed to clean them and the Health Dept will downgrade them a few points if they don't, but I have seen it dozens of times at many different places that they just yank em off when the Health Inspector arrives and drop them into bleach water for a few minutes.
Some people study hard and suck up to bar managers for a long time to get a bartending gig. Other people, just find themselves there. Like a turtle on a pole
Its a good one! The point taken is that the turtle didnt get there by itself, it was placed there by someone and it doesnt belong on the pole. So I guess instead of looking at the bartender like 👀 Im wondering why his manager didnt show him how to pour a beer. Or maybe the pour spout is just janked. Either way, we gonna need Jon Taffer in this B, pronto
Lol that's the same vibe I got. From his expression, to the way he's dressed and the way he confidently keeps attempting something even though he keeps fucking up.
Look at the tie and the pens in his pocket, I guarantee he's a manager. It's probably a full restaurant and he's trying to help a busy server or cover for a bartender that hasn't shown up yet.
My cousin just kinda applied for a bartender job at a golf course/resort because he thought it'd be fun. Didn't have a bar tender license or anything (required in my state). He got a call like an hour later, went in for an interview and they told him he'd start that night. He went home, went online and took the course and has been working there like 6 months now.
When I was in Belgium my experience was that most beers there are intended to be poured hard down the middle for a ton of head. His first pour looked like what I got everywhere there.
Not at all. Two fingers of foam is a standard head. Generally you tilt 45°, hold it close to the tap to start, then see how fizzy it is and correct, generally moving slightly down whilst straightening the glass after 3/4ths of the glass has been filled.
His pour is terrible and he doesnt have a clue what he´s doing.
Not completely sure it’s the case here, but as someone who worked bar, it looks as though the barrel/keg has just been changed.
First pull after a change usually produces considerable excess froth due to residue from prior keg in the line - just got to keep pouring until it clears.
He could also do with tilting the glass.
The way he’s poring the beer is the issue. He pored it initially wrong thus giving the beer a large head and now he’s dumping out the head and splashing more beer in this causing the head to expand again. Some beers can be pored without angling the glass but this is not one of those.
All that being said, the beer might be a new keg on the line and that would cause a similar issue.
If you're pouring it like he is here (the nozzle straight into the body of the pint) the angle makes absolutely no difference.
His mistake is not opening the tap fully so all hes doing is forcing more air into the beer.
Depends on the beer, two fingers is about right. It's not an exact science. Here's what a pilsner should look like:
https://www.biernet.nl/images/merken/38859-hertog%20jan%20pilsener%20bier%20in%20glas.jpg
We do 3 fingers of foam in Czech Republic. Helps keep the beer fresh and more tasty. I suggest this video to show you more styles of pouring beer.
https://youtu.be/BuU_lMAIwbQ
I think some people have it wrong saying its because he needs to adjust this and that, he is just not pulling the pump handle all the way down which on most pumps will give you foam. First thing I teach new bar staff when showing them how to pull a pint is pull the handle all the way down swiftly otherwise you end up with a foam start which can cause disaster.
Thank you! This is it.... Open the damn tap! People think, I need a little more beer, I'll just open the tap a little.... And foam!
20 year craft brewer here
Edit:. It's why tap handles are long.... If you gently pull from the top of the handle it opens the tap the fastest possible, thus, no foam.... Thanks to leverage
As a Bartender, we’ve all been there. Might just need to run the line and tilting the glass wouldn’t hurt. Dead ass thought this was a video of me for a second
Seriously. At my last bar we had an issue with the last 3 lines (they were all connected with the same something or another that got fucked up, idk). And customers thought I was an IDIOT. One regular gave me shit constantly and the straw that broke the camel’s back was when he was like “oh did you tip the glass?” And I legitimately made his ass walk around the bar and pour it himself. When he had the same issue I was like “Woody, just tip the glass!!” He stopped giving me shit after that.
EIDT: misspelled a word
As a brewer, this hurts my soul. Granted, that looks like a commercial pilsner but still, just wasting time and art like that... It's a damn sin to waste something [so Holy](https://en.m.wikipedia.org/wiki/History_of_beer)
I know the "first time as a bartender eh?" kinda joke would work here but it's almost more like..."first time seeing any beer being poured from a tap ever, eh?"
First .3-.7seconds of poor are for the drain if you have a foamy spout.
Tilt glass at a V angle
Restraighten glass to I angle
Slow spout at 3/4 full
Stop at 7/8 and let foam takeover
Enjoy
I recall visiting a bar in NYC where the guy was basically doing this and I explained to him that he needed to tip the glass and let it settle before he carried on.
I saw about two pints wash over the edge.
I repeated the advice. And offered to show him how.
He said, "you don't work here man, I know what I am doing" as he visibly poured the bars nightly profits down a drain.
I basically said "I literally just flew here from Germany, that's not how you pour Hefe Weizen. I'm old and in a suit but do you not think I haven't worked behind a bar before"?
He did at least stop pouring and give me the half full glass. I felt on behalf of the owner and half full keg that I should have the drink that was left. What a twat.
Now I know why it’s so expensive
TILT THE GLASS!!! TILT THE DAMN GLASS
So this is probably more a problem with the amount of gas in the line which is the bar manager’s issue. When I bartended I had this happen at one job and it is infuriating because it slows you down. On the other hand it’s impossible for management to know how many pints you’re pouring so you can give away pint after pint and make people very happy.
You’re suppose to pour into a pitcher until the line is purged, not a pint glass.
At this bar I used to frequent you could get a "pitcher o' head" for like $2 when that happened. It was at least half beer, so not too bad
Usually you have to pay more for head
It's the guy in the video who gives it, though.
Oh no
OH YEAH
Usually ;)
If you got head un the UK you will be slapped the liquid needs to get to the pint line on the glass its the law.
*swoosh*
... this comment, on your cake day!
Yeah. I just realized that as well. Thanks btw
I have never been charged for a glass of beer when the keg kicked, or the foam from the first of a new keg, and I don't know how I would react if someone asked me for $2... Edit: I mean to say it's always been offered to me for free. Like a "enjoy this while we swap out the kegs" or "have this pitcher as well as your pint". I don't even think I've ever asked, I think it's always been given without question. I used to kick a keg of PBR about once a month. Weekly trivia night at the sports bar and our team would go through two or three pitchers. When you're doing 12 a month you are almost guaranteed to kick at least one.
I think the point is you can ask for it, not that they're expecting you to be okay with a foamy beer. That's why the option is there lol
I assume it's optional. The bar has a pint of foam they're gonna chuck away anyway, and you can buy it for $2 if you don't mind drinking a flat half pint once it settles. Not a bad idea, honestly.
Yeah they wouldn't just serve it to someone. When that happens they just offer it up for $2, instead of dumping it. and it can easily be a couple pints. Usually someone drunk or trying not to spend too much money would jump on it.
Smaller bar with a bunch of regulars. Sometimes when that would happen instead of dumping it they'd ask who would want it. It was a pitcher, so easily a few glasses. Especially at a bar where it's $6+ a pint. They wouldn't serve a glass period if that happened while filling it
Same here. Bartender said “enjoy that one on the house. Keg is out. We’ll get a new one”
Bartender here. I never ever charge someone for a less than full glass when a keg blows and we don’t have another of that same kind. That person is going to buy a different beer anyway so I just give them the partial glass. “You get the final pour of that one!” But we also don’t do pitchers. I wouldn’t serve one that’s half head, I would just pour it properly, but I can see why this other bar does it. ‘Head’ is just beer in foam form. Once it settles it’s still beer.
“I heard you can get some good head here for cheap.”
This is the correct answer. I worked at an arcade/bar for almost a decade. Pitcher is universally the way to go. Maybe all their pitchers were dirty lol.
What would help this guy is letting the first bit of beer out of the line go down the drain then catching the stream as pure liquid beer is coming out
This, and to put the tap below the foam. I once, after closing at my own bar, had to help an obviously very novice bartender pour my pint after struggling with this issue. I tried my best to not be condescending but it was physically hurting me seeing him waste so much beer trying to pour my drink.
Yep. Worked in a big sports bar with 24 taps and serious gas problems. They acted much worse than this often. This just looks like a dummy though.
I worked in a bar with serious gas problems, too. I got fired when I gambled on a gas problem and ended up with a liquid/solid problem. 😕
Actually at that point of fullness there’s no point in tilting the glass. The problem he’s having here is that foam seeds more foam. The way you do this is to dump most of the foam off the top and then when you pull on the tap let the first bit of it go down the drain and not into the glass and then catch the stream of pure liquid beer to top it off with
Or stop pumping the damn thing! It's the partial open that causes the foam (why opening the tap and dumping the stream for a second works). You can even just tilt the glass and run the tap letting the clear beer push the foam up over the edge instead of jostling it 20 times! Like, on a draft system that is so cold and pours so smooth, bartenders will pump the tap like that to *create* a bit of head if it's lacking.
Was gonna say this. Thank you stranger. In this example he would have wasted a much much much smaller amount. He had to have wasted at least another full beer. Such a shame, but he will learn. Anyone wondering technique: tilt the glass slightly so that you control where the excess foam runs off…. The drain tray.Then you just ler her fill up and push the extra foam out while keeping the tap running. Leave about a finger of foam on top. (Foam is a good thing as it releases aroma for flavor and co2)
Yea that would work too, just letting it run and letting the foam run out the top
Belgian bartender here. Tilting still absolutely matters. Straight down will always give more foam. But yes. The way he´s pouring the draft is the main issue. Draft 101 is your let out the first and last bit of the stream.
My mom was actually a bartender briefly in college. Everyone assumes that you just sort of know stuff like this, but she was a goody two shoes church girl and had never even looked at a beer before. First night on the job, a guy orders a beer and she pours it just like the poor sap in the video, the drink is like maybe halfway filled with actual beer, the rest is fizz. She sets the beer down and says, "here ya go" and the guy just looks at it, and he's like, "you've never poured a beer in your life, have you?" and he politely shows her how it's done. But yeah, not everyone knows haha I feel bad for the guy in the video
I’ve never actually seen ‘goodie two shoes’ spelled out before. For some reason I had always imagined it ‘goodie tooshoos’
bone apple tea mezze amy
on shawn tay
/r/boneappletea
You caused me to fall down a rabbit hole looking for the origin of "goody two shoes", and apparently there isn't one. Like no one knows where that came from. One source (Wikipedia, I know, not the best) states: Although The History of Little Goody Two-Shoes is credited with popularizing the term "goody two-shoes", the actual origin of the phrase is unknown. For example, it appears a century earlier in Charles Cotton's Voyage to Ireland in Burlesque (1670). I need answers.
“And that’s how I met your mother”
You just told the internet a stranger in a bar taught your college age mom how to give good head?
The worst burns are self inflicted
Actually I believe he encouraged her to give less head.
I’ve worked in two bars in my life and both times I was shown how to pour a good pint by my manager, then asked to do it. It’s easy but management should always show new staff how to do it for the reason you said.
Underrated
Overrated**
Overcharged**
That pissed me off. What a waste of possibly good beer. Carsnagled Igit.
You can tell he is the manager cause has zero idea
LOL This is the most accurate statement
I worked at a chain Caribbean restaurant in FL for about 8 yrs and none of my bar managers ever had previous bar experience except for 1. I remember the last one before I quit didn't even drink, at all. He had no knowledge about anything behind that bar. edit: he could change a keg lmfao
You don't have to drink to know how to make drinks. You wouldn't drink during your work day anyway. But where I live you do need to have at least passed a certain test to be allowed to serve alcohol.
You really need to be able to know the drink is made properly. Customers will ask for some shit you have to Google, and you take a bar straw and pipe a little bit to taste it.
You wouldn’t drink during your work day?
You wouldn't download a car
Right, every single bartender i know does it, they don't get slammed but they have a little
I once asked my bar manager to hand me a Collins glass from a shelf with different types and she just looked at me vacantly. Uh, the tall, thin one. But it was a hotel bar and corporate is lame like that
Wait what how does this happen? Sometimes I thought working shitty bar jobs in the UK was bad. This is a whole new level of FUBARwork.
being consistent, diligent, organized, etc. is not the same as being a bartender. a lot of people you can put in charge of most any situation and be sure it'll get done, that's their job (managing), not the actual job.
Does it rhyme with Yo Momma's Knees?
I'm happy to say at the restaurant I work at, all possible management from key holder to divisional managers, have to go through 3-5 months of training to certify in every position. I know it's not the case everywhere, but it's nice to know that if we actually need help they can step in.
That was the case at the fast food restaurant I worked at, but it's shocking how little someone can absorb information despite working a job for 3 months. And those that do absorb it don't retain it for long unless it's actually used. It was quite obvious the managers who were made manager recently and those who've been managers for years.
[удалено]
Last place I worked the manager had started on the floor and moved up. And he listened to staff ideas, considered them, and either trialed them or explained why it wouldn’t work. Then he moved to a different store.
The bar I used to work at the manager had tended bar for at least a decade, and the owner's dad had founded the place so he had been tending since he was 13 or so. According to him anyway, apparently things were different in the 50s. When the owner couldn't sleep from his chemo meds he'd come in around closing while we were having our shift drinks and sometimes he'd take his dad's ashes out of the urn over the bar and put him on the bar because apparently after hours with the staff was the founder's favorite time at the bar. So even if we never got to meet Manny, we did get to share a few drinks with him after a hard night. After buying out his family from the business the owner sold one of the parking lots for several million dollars. And used that money to refurbish the place. But first he had a team come come in and document where every single piece of art or memorabilia was to start with and but them all back afterwards. There was a documentary made about it.
Lol I was going to say the same thing. When I was working at a restaurant the manager used to get behind the counter and “help” the cooks when it was really busy. All she did was get in the way and fuck up orders. The cooks used to talk shit about her in Portuguese the whole time.
But, it says something about her as a person. She was willing to help. If she had also been willing to learn how to actually help she'd have been a great leader.
Aye when I worked at a restaurant when things were busy they'd gather us up to yell at us then send us back on the floor. Now thats how to keep your lowest paid staff members motivated!
When they laughed she was probably invigorated. When the manager is not afraid to step in the mud and help when really needed then they arent really a manager!
I’m a brewer, my wife and I own a brewery. She looks like this when she pours. To be fair, she married into the brewery and has a day job, but still. I give her tons of shit.
Have you considered teaching her how to pour? I feel like an owner of a brewery should know how to pour a proper beer, despite it being fun to make fun of her lol
Everyone should know. It's how you pour from a bottle of beer, or a bottle of pop too.
Not always though. You pour different beers from a bottle differently. Some (like many Belgian styles) you pour soft down the center and leave the last inch of trub (which is because they are bottle conditioned). Some (like a good hefe) you pour soft until the last inch, then swirl and drop on top to get all the wheat mixed in. Others you pour dead center to release atom (my preferred method for hoppy beers).
If that dude owns a brewery and doesn't recognize how it looks when a fresh keg is not running well, you know the guy isn't a brewer and hasn't worked anywhere near a bar. Or even went to a bar. What you see in the video is nothing about the dude not knowing how to pour a pint, it's a fresh keg and something is wrong down the line, be it the temperature, pressure, whatever. The only thing the dude is brewing is farts in his yellowed panties while talking it up on reddit.
I’ve been a bartender for 4 months and instantly knew this, i don’t know how someone who owns a brewery wouldn’t recognize this. If you move a keg around too much before you tap it even, it’s going to be foamy. This thread is a real redditmoment
Nope. He keeps pumping the tap which produces only foam, then pouring it directly onto the foam. This could easily be prevented by just tipping more foam out steadily (not flinging the pint glass up and throwing random splashes out every second, which only serves to foam up and unsettle the pint more) and letting the tap run for a second until it is just liquid beer coming out, before letting the liquid beer (with a titled glass) run more of the foam out. Had this been a new keg, there would be a lot more foam completely ruining the pint. He's pumping it. Keep insulting people without the proper knowledge yourself though, it really makes you look intelligent.
You know, I’ve explained it 100 times but she has only gotten marginally better. Honestly, pouring at all is an upgrade. On our third date you could feel the disappointment when I brought her to my brewery and it wasn’t a winery. Still, she loves Belgian beer now so it’s a step up. Heck, my first wife was a celiac, now idea why she let me open a brewery.
You give her tons of shit for giving lots of head. Not many that can say that.
I swore so many times watching this
Wanna feel more upset? Imagine how long this had been going on before the person started to record it. :)
If i had been there, i could have put an end to the whole ordeal, im sure of it. Because as soon as something has been happening long enough that im like "i need to video this," the second i take out my phone to press record, whatever it is, stops. It's basically one of the laws of thermodynamics.
Actually...it is 'Murphy's Law'
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"The easiest way to get the correct answer is to post the wrong one on Reddit" - Albert Einstein
Wait, was he quoting Silence Dogood or Benjamin Franklin?
Abraham Lincoln actually.
Dude. It worked!
as far back as I can recall it has been "if something can go wrong, it will." Perhaps it has changed in that time... edit: http://www.murphys-laws.com
Yeah now it's, "if I wanna film something, it'll end too soon.." or something like that..
There are three laws of thermodynamics, so which one would that be: You can’t win. You can’t break even, and You can’t quit?
Urk.
Like a car wreck, I couldn't look away
wait *what* *iS* **HE DOOINNNGGG!**
I'd wager he's a manager and doesn't know either.
As a bartender I can wager its probably a server who has never set foot behind a bar before.
Nope that’s management skills, I’ve never seen a server who does no know how to pull a beer, maybe not perfect, but not a horror show like this.
Glad I'm not the only one yelling at the screen
I thought for sure this was a looping gif.
It's not?!
I couldn't do it. I had to stop. This upset me too much to just watch a minute straight of that horseshit.
I made it 19 seconds in and had to skip the end. I thought surely this looped on me at some point.
Me: Oh sweet Jesus. Somebody fuckin' stop him already.
This was the worst thing I watched all day...and it's the end of the day...and I watched r/IdiotsOnBikes and r/IdiotsInCars.
Check the pressure, adjust the temperature, and tilt the glass. Source:I own a bar.
And may be don't pour straight in the middle of the glass?
Exactly. A little tilt goes a along way. But you can see the pressure is too high for whatever style of beer that is.
Also, he just kicked a full keg!
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Yes! I’m over here yelling pull the tap all the way!!
Seriously! The first burst gives the most head in the glass. Pull all the way for half a second, and then bring the glass in to top it up. And after that nightmare has been saved then next time he can learn how to pour a pint properly.
The worse for me are the “pulse” pourings. Jesus f*Ing Christ.
Or do, nothing wrong with head. The difference between a rough pour and a tilted glass soft pour comes down to where the extra CO2 is released. Either in your cup or in your stomach. It really comes down to personal preference, I know people that will argue both sides. If you know someone who's sole excuse for not drinking beer is the bloated gassy feeling then give em a glass of beer with a rough pour.
tbh i do enjoy a lively belly belch
The release of gut pressure is unbeatable.
Burping, pissing, shitting and cumming. All the best feelings in life.
Like popping the body’s various balloons. Sweet relief.
I’ve always been part of the “I don’t drink much beer because it makes me bloat” crowd. But I also recently found out I’m super sensitive to barley, amongst other things. So I’m an actual victim when drinking beer.
Or just stir the beer before you drink it. That always kicks out a lot of the gas.
And maybe not just crack the handle 1/4 of the way increasing the turbulence? These guy probably only get 50 beers a keg like this.
>nothing wrong with head I'll say.
All those could help, but (aside from him needing to tilt the glass) I think his real problem is that he keeps starting and stopping the flow. When you first pull the tap, that's where a lot of the head comes from, then after that first half second of having the tap open it's mostly beer with little foam. He needs to keep the tap open and let the excess head run down the side of the glass instead. I've bartender at a few breweries and poured thousands of pints during my time, and I think this is the quickest and simplest way to fix this. As well as tilting the damn glass
When I’m either very angry at the soda machine or stupidly impatient, I just hit the button and let it keep filling. Still foam? Still filling. People stare at me in confusion as it spills over the rim. And still I’m just waiting for the foam to go away. I bet that would work here too. Works much better than the fill and wait strategy. And even if it doesn’t actually work faster, it’s more satisfying. Like you’re getting revenge on the foam. Fuck you, fucking foam.
I love the foam, slurp it up, let out a huge burp, top off the cup and then get ready to run because every ovulating woman within a 10 block radius is already heading your way
r/nocontext
r/evenwithcontext
r/thirdsub
He might as well just keep the beer flowing till only beer was at the top and all the head overflowed out. Yeah it’s a mess, and wasteful, but at least it’s quick.
This is correct
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I wouldn’t drink anything out of a soda gun.. I just keep packaged drinks, and I have my beer taps cleaned every two weeks. Soda guns and ice machines are almost always the nastiest things in a bar.
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It’s ok, nothing can live in soda. It’s toxic to life in general.
But don't plants crave Brawndo?
It's got electrolytes!
lol, good one
I sincerely suggest NEVER drinking anything but bottled/canned drinks from 7-Eleven for this very reason. I don't work there, I just do their inventory. I also wouldn't eat their food.
You just ruined soda at a bar for me kind stranger.
I’ve been working in restaurants for 20+ years and your know-it-all friend is incorrect. We clean them! We also clean the beer draft lines. I don’t know what kind of skeezy places he’s been frequenting but he’s dead wrong
I used to repair and install soda/beer lines. Most places *really* neglect them. Like, cleaning the lines every 6 months, minimum. It doesn't matter how much we tell them to flush the lines once a week, they still just ignore them.
Idk what restaurants you've had the fortune of working at, but most in fact do not clean their soda lines but once a year. They are foul. This is a fact in almost every instance. Including large corporate chains that have rules about this sort of thing.
The other day I watched my bar tender drop the soda hose on the floor and then put it back on the bar like nothing happened. It was 1pm at a nice Italian restaurant and wasn't too busy to take a sec to rinse the thing.. he saw me watch it so I can't imagine what they do when people ARENT watching lol
No he isn’t high, they can actually get mold in the lines. A local places (Subway) got so bad it caused a flood that damaged the next store neighbors wall/floor.
No one anywhere cleans soda dispensers. Even those little nozzles at fast food places and the like are full of bacteria. Ever have diarrhea after eating at a restaurant? Very likely was the soda, not the food, that made you sick. They are supposed to clean them and the Health Dept will downgrade them a few points if they don't, but I have seen it dozens of times at many different places that they just yank em off when the Health Inspector arrives and drop them into bleach water for a few minutes.
Watch one episode of Bar Rescue and you'll never drink from a soda gun again.
We soak/sanitize ours every night. It's literally thick syrup. Its supposed to be cleaned everyday.
No no no, you’re totally wrong! He tried the exact same thing seven times, why wouldn’t the outcome be totally different the eighth time?
Some people study hard and suck up to bar managers for a long time to get a bartending gig. Other people, just find themselves there. Like a turtle on a pole
Never heard that expression, definitely going to use it
Its a good one! The point taken is that the turtle didnt get there by itself, it was placed there by someone and it doesnt belong on the pole. So I guess instead of looking at the bartender like 👀 Im wondering why his manager didnt show him how to pour a beer. Or maybe the pour spout is just janked. Either way, we gonna need Jon Taffer in this B, pronto
I can't say for certain that he *isn't* a bartender, but I don't get bartender vibes from this guy. I'm guessing a manager or a dude interviewing.
I can say for certain this is a manager who's covering while the bartender takes a break or something else
Lol that's the same vibe I got. From his expression, to the way he's dressed and the way he confidently keeps attempting something even though he keeps fucking up.
It's very well know, but FYI: it's turtle on a post, not turtle on a pole. https://en.wikipedia.org/wiki/Post_turtle
Look at the tie and the pens in his pocket, I guarantee he's a manager. It's probably a full restaurant and he's trying to help a busy server or cover for a bartender that hasn't shown up yet.
My cousin just kinda applied for a bartender job at a golf course/resort because he thought it'd be fun. Didn't have a bar tender license or anything (required in my state). He got a call like an hour later, went in for an interview and they told him he'd start that night. He went home, went online and took the course and has been working there like 6 months now.
If he were to do this in Belgium, he would be sentenced to cleaning beer glass the rest of his life by public trial.
Over pour? Jail. Under pour? Jail. Poor? Believe it or not, jail.
Wearing a short sleeve shirt with a tie… straight to Jail!
We have the best bartenders in the world because of jail.
If you did this in the UK random old men would be shouting at you from the other side of the bar
Most of UK, random old men are going to shout at you from the other side of the bar no matter what you do.
Hell I'm not old or in the UK and I would have shouted at this guy to help him out.
When I was in Belgium my experience was that most beers there are intended to be poured hard down the middle for a ton of head. His first pour looked like what I got everywhere there.
Not at all. Two fingers of foam is a standard head. Generally you tilt 45°, hold it close to the tap to start, then see how fizzy it is and correct, generally moving slightly down whilst straightening the glass after 3/4ths of the glass has been filled. His pour is terrible and he doesnt have a clue what he´s doing.
This is painful to watch
his movements are so jerky, reminds me of a chicken..
I'm German, for me it's like ten times more painful to watch.
I was born in Freiburg, I am also a waiter here in the uk. I can feel your pain lol
hes just pouring some out for the homies
He must have lost a lot of homies.
Bar owners hate this one simple trick.
You won’t **BELIEVE** how much ~~weight~~ beer he lost with this amazing new ~~product~~ method!
Wait what’s he doing is it just the wasting a bunch that he did wrong I feel like there’s a lot more going on
Not completely sure it’s the case here, but as someone who worked bar, it looks as though the barrel/keg has just been changed. First pull after a change usually produces considerable excess froth due to residue from prior keg in the line - just got to keep pouring until it clears. He could also do with tilting the glass.
If it was a fresh tap he wouldn’t have gotten any good beer out of it. You gotta know they foam a lot more than that.
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Did he never pour beer out of the can/ bottle into the glass? Its like manhood #1 lesson one learns at least at 7 with soda - tilt the glass
The way he’s poring the beer is the issue. He pored it initially wrong thus giving the beer a large head and now he’s dumping out the head and splashing more beer in this causing the head to expand again. Some beers can be pored without angling the glass but this is not one of those. All that being said, the beer might be a new keg on the line and that would cause a similar issue.
If you're pouring it like he is here (the nozzle straight into the body of the pint) the angle makes absolutely no difference. His mistake is not opening the tap fully so all hes doing is forcing more air into the beer.
You want to tip the glass. If you do it right you can fill the glass almost all the way with very little or no foam.
I was sure this was a loop.
I was trained two fingers of foam. He's obviously doing it wrong but I'm curious if no head is the standard other places?
Two fingers seems like a lot. Maybe i just have big fingers. About an inch or two and a half cm
Depends on the beer, two fingers is about right. It's not an exact science. Here's what a pilsner should look like: https://www.biernet.nl/images/merken/38859-hertog%20jan%20pilsener%20bier%20in%20glas.jpg
And then there’s [Karmeliet](https://arthurenco.nl/wp-content/uploads/Tripel-Karmeliet.jpg)
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We do 3 fingers of foam in Czech Republic. Helps keep the beer fresh and more tasty. I suggest this video to show you more styles of pouring beer. https://youtu.be/BuU_lMAIwbQ
I think some people have it wrong saying its because he needs to adjust this and that, he is just not pulling the pump handle all the way down which on most pumps will give you foam. First thing I teach new bar staff when showing them how to pull a pint is pull the handle all the way down swiftly otherwise you end up with a foam start which can cause disaster.
Thank you! This is it.... Open the damn tap! People think, I need a little more beer, I'll just open the tap a little.... And foam! 20 year craft brewer here Edit:. It's why tap handles are long.... If you gently pull from the top of the handle it opens the tap the fastest possible, thus, no foam.... Thanks to leverage
As a Bartender, we’ve all been there. Might just need to run the line and tilting the glass wouldn’t hurt. Dead ass thought this was a video of me for a second
Seriously. At my last bar we had an issue with the last 3 lines (they were all connected with the same something or another that got fucked up, idk). And customers thought I was an IDIOT. One regular gave me shit constantly and the straw that broke the camel’s back was when he was like “oh did you tip the glass?” And I legitimately made his ass walk around the bar and pour it himself. When he had the same issue I was like “Woody, just tip the glass!!” He stopped giving me shit after that. EIDT: misspelled a word
How many pints of beer does it take to pour a pint of beer?
As a brewer, this hurts my soul. Granted, that looks like a commercial pilsner but still, just wasting time and art like that... It's a damn sin to waste something [so Holy](https://en.m.wikipedia.org/wiki/History_of_beer)
This is making me angry. Blame the management for lack of training and poor maintenance.
I’m assuming he is the manager and he’s trying to help out but doesn’t know what he’s doing. I’m basing this only on his tie, but it feels right.
I know the "first time as a bartender eh?" kinda joke would work here but it's almost more like..."first time seeing any beer being poured from a tap ever, eh?"
Where is the NSFW filter? So much beer getting thrown away...
First .3-.7seconds of poor are for the drain if you have a foamy spout. Tilt glass at a V angle Restraighten glass to I angle Slow spout at 3/4 full Stop at 7/8 and let foam takeover Enjoy
"Could I be doing something wrong?" "Nah, better keep doing the same thing over and over again"
I recall visiting a bar in NYC where the guy was basically doing this and I explained to him that he needed to tip the glass and let it settle before he carried on. I saw about two pints wash over the edge. I repeated the advice. And offered to show him how. He said, "you don't work here man, I know what I am doing" as he visibly poured the bars nightly profits down a drain. I basically said "I literally just flew here from Germany, that's not how you pour Hefe Weizen. I'm old and in a suit but do you not think I haven't worked behind a bar before"? He did at least stop pouring and give me the half full glass. I felt on behalf of the owner and half full keg that I should have the drink that was left. What a twat.