From Chicago to Aurora we got your covered! Our course is recommended by many insurance carriers in Illinois. It meets the guidelines set by the Illinois Liquor Control Commission. It’s recommended for Bartenders, Bar Backs, Servers & Wait Staff, Restaurant / Bar Supervisors, Restaurant / Bar Managers & Owners, Wine … Read More
Way, way, way back in the day (18th century England) a dram was used as a unit of measure a bar or tavern used to sell alcohol. The measurement roughly estimates to ¾ a teaspoon using the imperial measurement system. Any alcohol selling business was therefore known as a dram … Read More
Hospitality security isn’t just one person at the front of your bar. It actually is a mindset that needs to be present all across your bar or restaurant. From part-time dishwashers to the owner, it’s an important part of operating a safe and successful business. Not only is it … Read More
As the dust settles and states begin to look forward to reopening it’s time to think about what types of measures your bar, restaurant, or other types of establishments in Michigan should undertake. Before reopening you should address concerns regarding sanitation and safety, employee education, liability, distancing, and continue to … Read More
From Cincinnati to Cleveland we got your covered! Our course strictly adheres to the guidelines set by the Ohio Liquor Control Commission (OLCC). It meets the guidelines of Chapters 4301 and 4303 of the Ohio Revised Code and Chapter 4301 of the Ohio Administrative Code. Generally, it is referred to … Read More
Breaking Down the : Whiskey Sour While we may not be sailing aboard large ships on risky exploratory voyages, we can still enjoy the modern day Whiskey Sour. Ships during the 19th century would frequently have supplies of citrus to prevent scurvy. To not only quench thirst, whiskey was mixed … Read More