At the risk of sounding like a surly curmudgeon, I hereby declare war on the phrase, “No problem.” And so should you. This particularly horrid phrase has absolutely no place in on-premise vernacular. So, what’s the problem, you ask?More>>

Criticism needn’t leave the recipient permanently scarred and you emotionally disturbed. Put down your scalpel and cat-o’-nine tails, here’s our top 10 list of ways to criticize your staff effectively, and hopefully, more humanely.More>>

Expect the unexpected. It’s a common enough saying but one that’s especially true in this business.More>>

Are there substantive differences between bartenders and mixologists? With cocktail culture firmly in the limelight, the word “mixologist” is bandied about so loosely that distinctions between the two have become obscured. More>>

Karoshi. It’s the Japanese word for working oneself to death. Whether you realize it or not, some of your bartenders may be committing karoshi on a nightly basis. There are a number of things you can do to help alleviate the stress affecting your bartending staff:More>>

Want to double the volume of business you’re doing at the bar? Gimmicks and slick promotions won’t get you there. The only tried-and-true way to accomplish your goal is to convert first-time visitors into regular clientele.More>>

Bad bosses create toxic work environments, which dissipate staff morale, undercut performance and foster conditions for theft. Robert Plotkin gives his take on conduct commandments for bar owners. More>>

There are unwritten conventions governing professional bar conduct. We know most of them intuitively, so why do so many bartenders consistently step on these seemingly straightforward rules? More>>

Two Wynn Las Vegas employees sued the hospitality giant over the tip-sharing practice employed in the clubs, which requires employees to share with managers. But is it wrong?More>>