Salud in Tucson, Ariz., stocks 115 types of tequila, and each day at 5:30 p.m., rain or shine, people gather to end the workday and propose a free, traditional tequila toast.More>>

The Nightclub & Bar Five Star Awards honor beverage professionals who are raising the bar for the entire industry.More>>

Dale DeGroff secured his first job behind the bar — at O’Charley’s on Manhattan’s Rockefeller Center in the 1970s — thanks to a shading of the truth about his experience.More>>

Is it a leap in logic to presume that bartenders might find it easier to rip off a jerk of a boss?More>>

As the industry and the bar patron navigate back to the classics and incorporate the freshest of ingredients, shots can and should move in a similar direction.More>>

To find out how to maximize sake's best features — floral flavors and aromas, a light body — we checked in with Ryan Magarian, head of Liquid Relations.More>>

Bars that specialize in serving a broad selection of sugar cane spirits — white, gold, dark, aged, spiced, overproof, agricole and Brazilian cachaçha — are thriving.More>>

Cutting out poor draft management practices that lead to waste can net more profit with every pint, and you won’t have to raise prices in a shaky economy. Here’s how.More>>

Nightclub & Bar is sponsoring the Professional Series, a full day of seminars presented on July 8 by industry professionals exclusively for industry professionals.More>>

Almost overnight, Web-2.0-enhanced sites such as Facebook, MySpace and Twitter have become critical components of broad-based club marketing strategies.More>>