"Mom, I'm a bartender. That is what I'm doing with my life." You've made your proclamation, so now what? In an industry built on slim profit margins, high turnover, and 14-hour work days, how can we make bartending a viable career for ourselves and future generations? Stability, longevity and balance are career goals for all of us; whether it's staying behind a bar, moving into ownership, or working with a brand.
In this no-holds-barred discussion, Naomi Levy (bar manager at Boston’s Eastern Standard) leads panelists Julie Reiner, Scott Baird, and Charlotte Voisey as they guide you through career options and the obstacles of making our work/life balance more fulfilling. What are the challenges to having a family and maintaining relationships in the bar industry? How do you find financial stability within tips-based employment? What systems can be put in place to help build this industry into one that makes it possible for people to build a career? Learn about the ways you can look out for your own future and brainstorm ways in which we can help to build a better future for the industry as a whole.
Students supervised by their Biology, Geograpy, English and ICT teachers prepared a common photo album of flora, fauna and geographical features of the region. This product was integrated in Biology, Geograpy and English classes. Responsible: College Pierre et Marie Curie, Albert Cedex, France.
This presentation is a part of the final product DVD ,, Traditions and customs specific to winter holiday” made by Escola Básica de Alvor, Portugal about Winter holidays. Responsible of final product: Sredno Obshtoobrazovatelno Uchilishte "Vasil Levski", Haskovo, Bulgaria.
http://youtu.be/a_8OuHi0NR8
Students supervised by their Biology, Geograpy, English and ICT teachers prepared a common photo album of flora, fauna and geographical features of the region. This product was integrated in Biology, Geograpy and English classes. Responsible: College Pierre et Marie Curie, Albert Cedex, France.
This presentation is a part of the final product DVD ,, Traditions and customs specific to winter holiday” made by Escola Básica de Alvor, Portugal about Winter holidays. Responsible of final product: Sredno Obshtoobrazovatelno Uchilishte "Vasil Levski", Haskovo, Bulgaria.
http://youtu.be/a_8OuHi0NR8
This presentation is a part of the final product DVD ,, Every child like to play” made by all partner schools involved in project. Responsible of final product: Sredno Obshtoobrazovatelno Uchilishte "Vasil Levski", Haskovo, Bulgaria.
http://youtu.be/EDuyxY0D7Yw
The great Sourced Whiskey Scandal tells the story of independent bottlers or Non-Distiller Producers purchasing bulk whiskey from a former Seagram’s distillery and covertly bottling it for phony-backstory brands.
Although industry insiders have known about sourced whiskey for years and it has been reported in trade publications, consumers perceived many so-called NDP brands to be dishonest and reported them to the federal government for Tax & Trade Bureau (TTB) regulation violations, while class-action lawyers are suing them. Lumped in the middle of this controversy, dozens of honest sourced whiskey bottlers saw their business greatly impacted from the negative publicity despite never hiding the whiskey's origins.
In “The Audacity of Sourced Whiskey,” the seminar explores the business of sourced whiskey, detailing the storied history of Kentucky distilleries selling barrels to each other. The seminar will detail what distilleries sell sourced whiskey and give attendees an idea of where the whiskey is coming from, while explaining what and why distilleries require confidentiality in their sourced whiskey contracts.
While this seminar may be deemed controversial, it’s time people learn the truth about Sourced Whiskey. It’s not a dirty word, and independent bottlers should not be punished for practicing a 200-year-old American whiskey business model. Or should they?
Calendar promoting the main tourist attractions in each region. Responsible of final product: Şcoala Gimnazială ,,George Voevidca", Campulung Moldovenesc, Romania
This presentation is the final product DVD "Quiz” made by all partners in project. Students prepares the cards of questions and answers about partner countries. Responsible of final product: Kalvarijos Gimnazija, Kalvarija, Lithuania.
This presentation is the final product DVD "Quiz” made by all partners in project. Students prepares the cards of questions and answers about partner countries. Responsible of final product: Kalvarijos Gimnazija, Kalvarija, Lithuania.
This presentation is a part of the final product DVD ,, Traditions and customs specific to winter holiday” made by Sredno Obshtoobrazovatelno Uchilishte "Vasil Levski", Haskovo, Bulgaria about Winter holidays. Responsible of final product: Sredno Obshtoobrazovatelno Uchilishte "Vasil Levski", Haskovo, Bulgaria.
http://youtu.be/ykOB4hKuUIw
This presentation is a part of the final product DVD ,, Traditions and customs specific to winter holiday” made bySzkola Podstawowa nr.1 im. Wojska Polskiego w Gniewkowie, Gniewkowo, Poland about Winter holidays. Responsible of final product: Sredno Obshtoobrazovatelno Uchilishte "Vasil Levski", Haskovo, Bulgaria.
http://youtu.be/PjdVn3LZ_9E
http://youtu.be/Pbjmc_0Tf78
http://youtu.be/_-leH6wS5Zo
As independent spirit brands continue to make waves in the global drinks industry, the number of people wanting a piece of the action has multiplied massively.
Entrepreneurs are finding there’s not shortage of people offering cash investment, or industry players offering sales, distribution and other services, for a slice of equity.
So when there are multiple offers on the table from both potential partners and investors, how do you choose which deal to take? Get to right and you’ll have the resources to help you go further, faster.
Get it wrong and you could end up making no one rich but the lawyers.
Delivered by a world class group of drinks entrepreneurs, this seminar will provide real insight and practical advice on the pros and cons of different financial and distribution deals, at different stages of your business, helping you navigate your way to the smartest money!
Robert Bradshaw discussed this topic at the 2019 USA Trade Tasting, New York. The event was organized by Beverage Trade Network, the leading online platform dedicated to connecting the global beverage industry.
Robert Bradshaw, President and COO, Cape Wines, covered the importance of vision, finding your tribe, positive reinforcement, consistency, brand genesis, that leads to authenticity.
*About USA Trade tasting*
USATT is an annual wine and spirits trade show held in the New York City, for retailers, sommeliers, bartenders, importers and distributors to network, learn and find new opportunities to grow.
For more information, you can visit, https://usatradetasting.com/
*About Beverage Trade Network*
Beverage Trade Network (BTN) is a leading online marketing and B2B networking platform servicing suppliers, buyers and beverage professionals in the global beverage industry. BTN provides a selection of sourcing solutions for importers and distributors as well as an extensive range of marketing and distribution services for international suppliers.
For more information, you can visit, https://beveragetradenetwork.com/
This presentation is a part of the final product DVD ,, Every child like to play” made by all partner schools involved in project. Responsible of final product: Sredno Obshtoobrazovatelno Uchilishte "Vasil Levski", Haskovo, Bulgaria.
http://youtu.be/EDuyxY0D7Yw
The great Sourced Whiskey Scandal tells the story of independent bottlers or Non-Distiller Producers purchasing bulk whiskey from a former Seagram’s distillery and covertly bottling it for phony-backstory brands.
Although industry insiders have known about sourced whiskey for years and it has been reported in trade publications, consumers perceived many so-called NDP brands to be dishonest and reported them to the federal government for Tax & Trade Bureau (TTB) regulation violations, while class-action lawyers are suing them. Lumped in the middle of this controversy, dozens of honest sourced whiskey bottlers saw their business greatly impacted from the negative publicity despite never hiding the whiskey's origins.
In “The Audacity of Sourced Whiskey,” the seminar explores the business of sourced whiskey, detailing the storied history of Kentucky distilleries selling barrels to each other. The seminar will detail what distilleries sell sourced whiskey and give attendees an idea of where the whiskey is coming from, while explaining what and why distilleries require confidentiality in their sourced whiskey contracts.
While this seminar may be deemed controversial, it’s time people learn the truth about Sourced Whiskey. It’s not a dirty word, and independent bottlers should not be punished for practicing a 200-year-old American whiskey business model. Or should they?
Calendar promoting the main tourist attractions in each region. Responsible of final product: Şcoala Gimnazială ,,George Voevidca", Campulung Moldovenesc, Romania
This presentation is the final product DVD "Quiz” made by all partners in project. Students prepares the cards of questions and answers about partner countries. Responsible of final product: Kalvarijos Gimnazija, Kalvarija, Lithuania.
This presentation is the final product DVD "Quiz” made by all partners in project. Students prepares the cards of questions and answers about partner countries. Responsible of final product: Kalvarijos Gimnazija, Kalvarija, Lithuania.
This presentation is a part of the final product DVD ,, Traditions and customs specific to winter holiday” made by Sredno Obshtoobrazovatelno Uchilishte "Vasil Levski", Haskovo, Bulgaria about Winter holidays. Responsible of final product: Sredno Obshtoobrazovatelno Uchilishte "Vasil Levski", Haskovo, Bulgaria.
http://youtu.be/ykOB4hKuUIw
This presentation is a part of the final product DVD ,, Traditions and customs specific to winter holiday” made bySzkola Podstawowa nr.1 im. Wojska Polskiego w Gniewkowie, Gniewkowo, Poland about Winter holidays. Responsible of final product: Sredno Obshtoobrazovatelno Uchilishte "Vasil Levski", Haskovo, Bulgaria.
http://youtu.be/PjdVn3LZ_9E
http://youtu.be/Pbjmc_0Tf78
http://youtu.be/_-leH6wS5Zo
As independent spirit brands continue to make waves in the global drinks industry, the number of people wanting a piece of the action has multiplied massively.
Entrepreneurs are finding there’s not shortage of people offering cash investment, or industry players offering sales, distribution and other services, for a slice of equity.
So when there are multiple offers on the table from both potential partners and investors, how do you choose which deal to take? Get to right and you’ll have the resources to help you go further, faster.
Get it wrong and you could end up making no one rich but the lawyers.
Delivered by a world class group of drinks entrepreneurs, this seminar will provide real insight and practical advice on the pros and cons of different financial and distribution deals, at different stages of your business, helping you navigate your way to the smartest money!
Robert Bradshaw discussed this topic at the 2019 USA Trade Tasting, New York. The event was organized by Beverage Trade Network, the leading online platform dedicated to connecting the global beverage industry.
Robert Bradshaw, President and COO, Cape Wines, covered the importance of vision, finding your tribe, positive reinforcement, consistency, brand genesis, that leads to authenticity.
*About USA Trade tasting*
USATT is an annual wine and spirits trade show held in the New York City, for retailers, sommeliers, bartenders, importers and distributors to network, learn and find new opportunities to grow.
For more information, you can visit, https://usatradetasting.com/
*About Beverage Trade Network*
Beverage Trade Network (BTN) is a leading online marketing and B2B networking platform servicing suppliers, buyers and beverage professionals in the global beverage industry. BTN provides a selection of sourcing solutions for importers and distributors as well as an extensive range of marketing and distribution services for international suppliers.
For more information, you can visit, https://beveragetradenetwork.com/
HR PRACTICES OF ROBERT W. BAIRD
ROBERT W. BAIRD IS A WELL KNOWN NAME IN THE FINANCIAL SERVICES SECTOR.
IT IS SITUATED IN MILWAUKEE, WISCONSIN, UNITED STATES.
IT CAME INTO BEING IN THE YEAR 1919 AND HAS MANAGED TO UP THE CHARTS OF FORTUNE'S BEST PLACES TO WORK FOR FROM THE PAST 13 YEARS. IT IS AT NUMBER 6 POSITION CURRENTLY AND IS ONE OF THE BEST PLACES FOR EMPLOYEES AS IT BELIEVES IN INCLUSIVENESS AND DIVERSITY AND GIVING BACK TO THE SOCIETY AT THE SAME LEVEL.
Officially titled, "Financial Planning Strategies for Women & Families" - Barry Mendelson gave this presentation to the East Bay chapter of American Society of Women Accountants in February.
Raising money for Masters Grill, Sports Bar, Live Music and get great perks like food discounts, guaranteed tables, and previews of new menu items. Foodstart is the only crowdfunding site created just for restaurants, breweries, cafes, food trucks, and other food business.
Congreso a desarrollarse en San Diego, California en Febrero de 2015
Una oportunidad increíble para que los Doctores de América Latina se introduzcan en CCO y que reciban algo más que solo buenos productos. Creo sinceramente que además del evento que año tras año pretendemos hacer en América Latina, este Congreso es una actividad que beneficiará tanto a ustedes como a la Dentsply GAC.
There are three major phases to consider when creating an atmosphere and culture that is conducive to great service and hospitality. What do you do before the guest walks in the door to set your staff up for success? How do you create an amazing atmosphere of warmth and hospitality one the guest is inside? And, how do you inspire your staff, instill a belief system, and create a sense of community? Jon Santer, Joaquin Simo, and Sean Kenyon each specialize in a different phase of hospitality. The always entertaining moderator Andy Seymour will guide you through the method behind their madness.
Determining pricing for cocktails, a seemingly basic process in the bar business, can be far difficult than anyone would imagine. Sure, you’re house Aviation spec is bangin’, but what happens if you’re preferred gin doesn’t come in on today’s liquor order? What if citrus prices skyrocket? What if you work in a market where the ceiling doesn’t allow for double-digit cocktail prices? We’d bet you a bottle of vintage crème de violette that Hugo Ensslin, the first person to publish a recipe for the Aviation AND head bartender at the New York City’s Hotel Wallick, cared just as much about the cost of his cocktails as he did the famous cocktail’s house spec.
The polite and well behaved rarely make history; often, it takes a strong personality to leave a lasting impression. In this lively session, a panel of modern-day rabble-rousers, led by Ambassador and Gin authority Rachel Ford, will weigh in on the outspoken philosophies of three early cocktail authors.
The epic and visually stunning story of a historic and until recently near-dead category of aperitif wine. The story of quinine in wine is interwoven with many of the major social and political developments of the mid 19th to the mid 20th century Europe. We will explore how this category came to thrive, a century later to wither, and its renewed relevance in today's drinks marketplace.
For 150 years, Pittsburgh was the Whiskey capital of America, producing the gold standard of Pre-Prohibition American Whiskey -- Monongahela Rye. By 1808, Western Pennsylvania was producing half a barrel of Monongahela Rye for every man, woman and child living in America. We’ll talk through America's pre-Bourbon Whiskey history--the Whiskey Rebellion of the 1790s through the emergence of the nation’s largest Pre-Prohibition brand of Whiskey--Old Overholt as well as why Rye disappeared post-Prohibition. Attendees will sample Wigle's Organic Monongahela Deep Cut Rye, Old Overholt Rye, and Beam's soon to be released rare high rye Harvest Bourbon Collection. Tasting will allow participants to compare current Ryes explore how environmental conditions and distillation methods likely contributed to Monongahela Rye’s distinct flavor.
When it comes to getting your cocktails published, a photo really is worth a thousand words! Quality cocktail photography is a must and if you know what you're doing, all it takes is a camera phone. Celebrated food and drink photographer Daniel Krieger, whose work has been published in The New York Times, PUNCH, Food & Wine, and gracing the pages multiple cocktail books, will teach you all you need to know about how to capture the soul of your most beautiful cocktail creations.
Jamaica, that tiny island in the Caribbean is internationally known for it's cultural exports such as Bob Marley, Reggae, Usain Bolt, Herbs* and even Bob-sleighing, but it has also influenced some famous cocktails with it's biggest and most re-known of exports... RUM. Global Rum Ambassador, Ian Burrell brings to life some of the historical Jamaican stories with a few samples of new & world exclusive rums & cocktails for you to taste as you learn what influence Jamaica has had on cocktail culture. Yeah Mon.
* You know what herbs I'm talking about.
Do you want to up your style game? Or maybe you are just a fan of hedonism. Either way, fine cocktails and cigars are a hedonistic dreamland. The potent flavours of smoke and spirit, in combination, can create a truly unique taste experience. Reaching taste nirvana is not as simple as lighting a cigar and sipping something potent, the Cocktails & Cohiba session will show you the proper way.
There is a growing international trend in the area of specialty cigar lounges that cater to a sophisticated clientele. Pairing drinks with cigars has always focussed on strong spirits, like scotch and cognac, though scientifically there are better choices. Cocktails are a great way to produce a flavour that pairs well with a cigar.
Delicia Silva the "Cigar Vixen" will expertly guide attendees on the basics of cigar appreciation. Much like fine spirits, there are parallels in the production of cigars that align with the creations of spirits and cocktails. Delicia will demonstrate the rituals of cigar culture while Darcy O'Neil will explain the scientific reasons why certain cocktails and spirits pair better with cigars.
This session is for anyone who wants to elevate their enjoyment of cigars and cocktails.
Are we taking the most appropriate steps to use ingredients in a sustainable manner in our bars? And what would we do if the ingredients we hold so dear simply weren't around anymore? Join a bartender, a botanist and two botanical buyers as they discuss the steps to controlling the ingredient chain from producer to consumer, and learn about practical steps that can encourage us to use our ingredients better. The seminar will include links and a platform that helps engage bartenders and owners in a way of making real changes in their bars, and join the debate on whether we can, and should be controlling more of our input into our ingredients.
There is no "I" in T-E-A-M - the age-old saying holds true not only in conventional sporting but also in the sports of Bar-tending and Brand Building. The global demand for skilled barkeeps and brand team members is high but the supply is low. Success lies in organic education and knowledge through training, mentoring, and apprenticeship programs. Teams are only as good as the parts that make them up. This seminar will cover the bases, from what to look for when hiring, techniques to empower and motivate, emotional training, and ensuring standards are met and kept. Joining moderators Jonathan Pogash (The Cocktail Guru Inc.) and Dushan Zaric (86 Co., Employees Only), are experts Pamela Wiznitzer (USBG New York, The Dead Rabbit, Seamstress NY, and Guru of Fun at The Cocktail Guru team), Bobby Heugel (Owner at Anvil in Houston), and Zdenek Kastanek (industry leader & educator from Singapore), on a fun-filled voyage in which you'll hear tips, tricks, and motivators behind setting up kick-ass teams and apprenticeship programs for your Bars and Brands. Will there be interactive team building exercises and games during this seminar, you ask? You betcha.
And in the words of the great Harry Johnson, "Whenever you have the opportunity, it is your duty to set a good example to him; teach him as much as you are able, so that when he is grown he can call himself a gentleman, and not be ashamed of his calling."
A first for Tales is a MMA face off between 'Multiple Malt Ambassadors' from Diageo, Beam/Suntory and William Grant.
Six ambassadors, two from each company with one whisky per person that they have to win the audience over with. The Catch? They only have 5 minutes and they aren't allowed to say A.How old it is B.What distillery it's from C. One whisky per company must be under 10 years old, the other can be anything from the warehouses that they fancy sharing with the lucky attendees.
The moderators will ask questions to the group and the audience in a fun, interactive seminar that will educate as well as entertain as these warriors go head to head. In the end it's the audience who decides on the champion. In the words of the immortal Highlander, "There can be only one!"
The event will be masterfully moderated World-renowned whisky writer and expert Dave Broom.
The contenders are: Ewan Morgan (Diageo), Gregor Cattanach (Diageo), Johnnie Mundell (Beam/Suntory), Iain McCallum (Beam/Suntory), Mitch Bechard (Wm Grants) and Lorne Cousin (Wm Grants).
When is a Kilogram not a Kilogram? When it’s ‘The Kilogram’, the official standard measure which is getting slightly lighter every year, mocking the very idea of timeless, perfect precision in measurement of weight and volume. But rest assured, the Ounce is no better, being one of a half dozen wildly inconsistent measures used under the Imperial System.
The modern bar world has an almost religious belief in the importance of measurement, mocking those unbelievers who don’t use the jigger. But is there such a thing as true precision? Are our jiggers and measuring cups calibrated correctly, and were they ever reliable in the past? We treat old cocktail books with a lot of reverence, but their recipes made up of gills, ponies and drams today make no sense, if they ever did. In this seminar, we’ll explore the history of ‘weights and measures’ and decipher the quirks hidden in the measurements in old cocktail books, by demonstrating classic recipes made with one of the world’s largest collections of historical cocktail equipment. We will examine how the world has arrived at two incompatible measurements – the ML and the OZ – and why almost every country has a different ‘standard’ measure, and what that means for bartenders around the world as they adapt recipes from other countries and other eras. We’ll look at the pros and cons of today's bar tools and share research on how you need to know the quirks of your individual tools to be able to make better drinks. And we’ll also discuss the various methods – free pouring, jiggering, batching and more – by which you can ensure you are serving your guests the best drinks possible, wherever you are in the world.
Do you consider yourself a lover and connoisseur of aged spirits? Some say the best whisk(e)ys are the ones old enough to drink themselves. Whatever you fancy, may it be agave based or from a picturesque chateau in Cognac, the wood of the barrel defines much of the character. We will take a look at the obvious indicators like char level, dressing, and age. In addition we will analyze the many factors at play from the tannin and lactones reacting with the distillate to the speed of oxidation impacted by both pressure and temperature. The aging process is not just about time. Each barrel has a life, a lineage, and a story to tell. Some barrels have been shipped around the world and stored in the harshest of winters or enjoyed the tropical delights. If only barrels had passports to log their great journeys and guide us through their storied past and present!
In this session we will take your palate for a trip as we taste through expressions of neutral grain distillate that have been aged in all corners of the world. We invite you to compare and contrast to see how climate comes into play. Learn how to take this into your own bars and mimic the forces of nature on barrel-aged cocktails. Upon completion of this seminar you will have a keen understanding of exactly how coconut, chocolate, toffee or cherry notes develop!
Would you like to improve the visibility of your bar? Of course you would, stupid question. But what if you could do that without spending a dime? Having the ability to write clearly and engagingly is an acquired skill that, published in the right places, can cement you and your bar’s name firmly on the cocktail map.
Bartenders regularly write columns and features for national newspapers, magazines and websites. By exploring themes they encounter in their everyday lives these bartenders-turned-writers have found a simple way to promote themselves and their bar on a national (sometimes international) stage and are even getting paid for the privilege. Meanwhile, many more are turning their hands to the more profitable skill of writing books on subjects ranging from cocktail history to modern mixology and explorations of their own bars.
Sounds like a perfect solution, but ask yourself – can you write? Do you have a killer idea for an article or book and know who to approach to get it published? Are you clued up on what editors and publishers are looking for? If the answer is no but you’re still keen to get scribbling on the nearest napkin you can find, this seminar is for you.
Moderated by Scotchwhisky.com editor Becky Paskin, and with advice and tips from World Atlas of Whisky author Dave Broom, Death & Co’s David Kaplan, and Worship Street Whistling Shop's Tristan Stephenson, you’ll discover how to shape the perfect article for print in a magazine, newspaper or website, the bad habits to avoid, how to pitch a book idea to a publisher, and work to those all-important deadlines. Plus you’ll get to sample some of the cocktails that made it into print from Death & Co’s menu.
Craft cocktails take time… but do they have to? From the four-hour Michelin meal to the 15-minute handcrafted cocktail, today’s food and cocktail culture has changed. For today’s consumer, quantity of time means quality of product. But there’s not always time for that.
Many kinds of establishments and special events demand top-of-the-line quality drinks in very little time — delicious cocktails made fast and at high volume. But how? In this seminar, our expert panelists share stories and advice from their years in the fast-craft trade.
Attendees will leave with a better understanding of the benefits of draft cocktails and how to serve 10 to 10,000 customers a consistent, fresh, visually appealing drink. They will take away the do’s and don’ts of pre-batched cocktails and the trials and tribulations of creating ready to drink, all natural, bottled cocktails for the home consumer. They will also learn how it is possible to do-away with all perishables, including citrus and ice, deliver a round of Manhattans in 25 seconds and be awarded World’s Best International Cocktail Bar. This is a seminar not be missed!
Join Award-winning mixologist and author Dale DeGroff for a lively presentation on the origins of aromatic bitters. Participate in a tasting of five different aromatic of bitters- first on their own, then paired with a rye Manhattan. Experience the flavor profiles of a variety of styles of aromatic bitters and how they impact this Iconic Cocktail. Degroff talks through a couple classic 19th century bitters recipes during the tasting, and captivates with stories of how these botanicals were discovered and how they influenced history.
Interaction with the bartender (get your mind out of the gutter) can make or break a guest's experience at a bar. This seminar hosted by the Bols Bartending Academy will feature 3 world champion bartenders from a variety of backgrounds. They will teach you how to manipulate a wide variety of objects that you use everyday behind the bar. That little flick, roll or throw can go a long way towards how confident a guest feels about your ability to make them a great drink, even before it touches their lips.
In this hands on class; straws, strainers, jiggers and even liquid itself will not be spared from your attempts to defy gravity as we share with you some of our greatest hits to make you look truly stylish behind the bar. After all it is all in the delivery!
No prior experience is necessary and those with experience will still learn something from this panel.
Note- You are only human and will make a mistake at some point, don't let that mistake ruin your day. You cannot wear open toed shoes to this technique seminar.
Brandy de Jerez has been underrated and ignored by bartenders for too long. Yet despite it's obscurity, there's no bottle on the liquor store shelf looks as grand or does as much peacocking. Spanish brandies wear crimson and gold upon their labels, dress in ribbons and wax seals, and announce themselves in Renaissance fonts. Then there are the courtly names, after kings and dukes and cardinals. You've surely noticed these grandees of the brandy world — even if, like most Americans, you've never bought one. Well, now is the time to find out what's inside. Do yourself a favor, and come to this seminar to taste and hear what makes Brandy de Jerez unique among the world's brandies. Our panel will feature experts who’ve flown in from Spain to will share in-depth knowledge of the country’s native spirit. We will taste hard-to-find aged brandies, and learn what special element that Spanish brandy brings to cocktails. Viva la Brandy de Jerez!
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
Acetabularia Information For Class 9 .docxvaibhavrinwa19
Acetabularia acetabulum is a single-celled green alga that in its vegetative state is morphologically differentiated into a basal rhizoid and an axially elongated stalk, which bears whorls of branching hairs. The single diploid nucleus resides in the rhizoid.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
How to Make a Field invisible in Odoo 17Celine George
It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
Model Attribute Check Company Auto PropertyCeline George
In Odoo, the multi-company feature allows you to manage multiple companies within a single Odoo database instance. Each company can have its own configurations while still sharing common resources such as products, customers, and suppliers.
Embracing GenAI - A Strategic ImperativePeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
Introduction to AI for Nonprofits with Tapp NetworkTechSoup
Dive into the world of AI! Experts Jon Hill and Tareq Monaur will guide you through AI's role in enhancing nonprofit websites and basic marketing strategies, making it easy to understand and apply.
2. On the way to discovering his calling as a
bartender, Bay Area native Scott Baird dabbled
in other creative ventures—floral design, acting,
and cooking, just to name a few. But after
picking up a bar shift, Baird realized his true
passion lay behind the bar. He continued his
mixology schooling at Cesar’s and Coco500.
In 2008, Baird partnered with the original
owners of 15 Romolo to bring life back to a
dying bar. He soon met Josh Harris and the two
revamped the Romolo menu, helping to earn it
a spot on Esquire’s 2010 “Best Bars in
America” list. The duo also co-founded The Bon
Vivants in 2009, a nationally recognized
consulting company through which they have
created cocktail programs for bars and
restaurants on both coasts. In 2013, The Bon
Vivants opened their highly anticipated bar,
Trick Dog, in San Francisco. Scott is also the
proud father of two.
SCOTT BAIRD
@bonvivants_sf @scott_the_bon_vivants
3. Julie Reiner has been elevating the cocktail scene in NYC for fifteen years,
most notably with the opening of the Flatiron Lounge (2003), the Pegu Club
(2005), Brooklyn’s Clover Club (2008), and her latest venture with Ivy Mix,
Leyenda. All opened to rave reviews and have enjoyed a top ranking among the
best bars in the world. In 2009, Clover Club was honored with the award for
“Best New Cocktail Lounge in the World” at Tales of the Cocktail and in 2013,
JULIE REINER
took home the award for “Best American
Cocktail Bar”, “Best High Volume Bar”, and Julie
was personally awarded “Best Bar Mentor”. In
2011 she, was honored with a James Beard
nomination for spirits professional of the year.
In May of this year, Julie published her first
book, “The Craft Cocktail Party, Delicious
Drinks for Every Occasion.” Julie is also proud
mother to her 6-year-old daughter Maya with
her wife and business partner Susan.
@mixtressnyc @mixtressnyc
#thecraftcocktailparty
4. Host of The Proper Pour with Charlotte Voisey
on www.smallscreennetwork.com, Charlotte’s
recipes are widely published and on menus and
in magazines across the world including New
York’s famed PDT, the iconic Dorchester Hotel
in London and People Magazine. Charlotte
Voisey has traveled the world but made her
name at home in London.
In 2002, with the Gorgeous Group, Charlotte
opened classic cocktail bar Apartment 195 and
was soon named UK Bartender of the Year. In
2005 Charlotte was invited to guest bartend at
the Aspen Food & Wine Classic and
consequently fell in love with the US cocktail
community, one year later Charlotte officially
made the move stateside to represent her
favorite spirit, Hendrick’s Gin. Charlotte still
competes internationally and was named
Mixologist of the Year 2011 for Wine
Enthusiast Magazine.
CHARLOTTE VOISEY
@charlottevoisey
Charlotte Voisey
@charlottehdovoisey
5. NAOMI LEVY
Naomi Levy is one of Boston’s most promising young bartenders. Starting at the age of 17, she was
hooked by the pace and rhythm of restaurant service and drawn to the drama and challenges of the
bar. Since starting at Eastern Standard in 2010, Naomi has worked her way up to be the 3rd ever bar
manager of the now 10 year old landmark. Eastern Standard is widely regard as one of the premier
cocktail bars in the country, with awards coming form many national publications as well as Tales of
the Cocktail, where they won the Barroom Brawl in 2011 and Best High volume cocktail Bar in 2012.
Naomi’s own accolades include being
named one of Zagat’s 30 under 30 in
2014, as well as receiving the Star
Chef’s Rising Star award in 2015 with
a Community designation.
She has also won her fair share of
competitions including the Centennial
Macchu Pisco Sour Boston in 2011,
Boston Speed Rack in 2012 and going
on to win two national competitions,
the Barenjager national competition in
2013 and the Bacardi Legacy national
competition, earning her a spot in
Moscow at the 2014 Global
competition. naomi.levy.58 @naomilevy613
6. Sustainable
adjective
:able to be
used without
being
completely
used up or
destroyed
:able to last
or continue
for a long
time
WHAT DOES IT MEAN TO
HAVE A SUSTAINABLE
BARTENDING CAREER?
7. “A sustainable career is
dynamic and flexible; it
features continuous learning,
periodic renewal, the
security that comes from
employability, and a
harmonious fit with your
skills, interests, and values.”
-Harvard Business Review
1. Fitting your
work together
with the other
things in your
life that are
important to
you
2. Achieving
financial
security and a
stable work
environment
3. Building a
career path for
yourself and for
others
10. What are the challenges bartenders face if they decide to start a family?
How do you juggle a busy lifestyle with making time for friends and family?
How do you maintain a relationship while maintaining a hectic travel schedule?
How do you decompress?
What does a day off mean to you?
13. BUDGETING & SAVING
This is
Sharon, a
CFA
Ensure you have the
money to fund both
short- and long-term
expenditures, like
living expenses,
education loans,
emergency reserves,
and retirement
Review your
outstanding debt
and create a pay
down plan,
starting with
highest interest
rates first.
Prepare for changes in
your life such as a
move, new job,
income fluctuations,
buying property or
business investment.
Automate
deposits, savings,
investing, and bill-
paying wherever
possible.
14. IRAs
401k
CDs
SAVINGS
Defer up to
$18,000 of
your pre-tax
income in
elective
contributions
Contribute up
to $5,500 of
your pre-tax
income (total
for all IRA
accounts
owned)
Contribute up
to $5,500 of
your post-tax
income (total
for all IRA
accounts
owned)
* IRA money can be used for first time home-buying and higher education expenses.
15. Hypothetical pre-tax growth of $5000 yearly IRA
contributions: ages 25–70 and 35–70
By investing little by little over time, you benefit
from the power of compounding. Look at how much
more you can save by starting at 25 instead of 35.
Regular investing through a workplace savings plan
is a great way to save for retirement. And it’s so
easy to start.
16.
17. INVESTING SERVICES
Mint.com
• Summary:
Expenses/activity
tracking of all your
accounts & debts;
budget & goal setting.
• Account Types:
Aggregate viewing of all
your existing accounts
• Cost: Free
• Pros: Easy to link in
accounts, categorize
sending, set budgets,
goals & set-up alerts
• Limitations: No advice
or investment
capabilities; purely view-
only of existing
accounts
• Others like it:
Levelmoney
Spendee
Dolarbird
Betterment.com
• Summary:
Automated investing
service for all basic
account types based on
a simple investment
questionnaire.
• Account Types:
Individual/Joint, Trusts,
Traditional IRA, Roth,
401k & 403b rollovers
• Account Minimums:
None
• Fees:
0.35% for first $10,000
0.25%-$10,000-$100,000
0.15%-$100,000+
• Pros: SIPC Insured;
recommended asset
allocations are regularly
rebalanced
• Limitations: No
personal, customized
advice or planning
Investment Firm
• Summary:
Brokerage firm, such as
Schwab, Fidelity or
Morgan Stanley, offering
investment products &
advice
• Acct Types: All
• Account Minimums:
various
• Fees (typically):
various account
maintenance &
commission fees, or
asset-based tiered fees
like wealth advisory
firms
• Pros: vast investment
options for greater
portfolio diversification
• Limitations: be aware of
fees & commission
charges, and pushing
only firm-based
products
Wealth Advisory Firm
• Summary: A registered
investment advisory
firm providing
comprehensive
investment management
& financial planning.
• Account Types:
All
• Account Minimums
(typically):
$100,000 - $250,000
• Fees (typically):
1.25% first $1,000,000;
0.95% next $4,000,000;
0.6% next $5,000,000;
0.4% over $10,000,000
• Pros: Comprehensive &
holistic advice, access to
planners & wealth mgmt
team
• Limitations: Higher fee
and account minimums
18. BUSINESS PLANNING
Clearly
outline your
business goals
and the plan
on how to
attain them-
saving,
partnering,
structure,
financing,
loans, etc.
Obtain
independent legal
advisement on
organizational &
partnerships
contracts.
Understand the
liability exposures &
limits- insurance, tax,
personal & business.
Build a reliable team
of a trusted attorney,
tax accountant,
financial advisor &
lending broker to
successfully navigate
being a business
owner.
19. What is an LLC?
A limited liability company, or LLC,
is a business entity created under
state law that combines
characteristics of both a
corporation and a partnership. Like
a corporation, the owners of an LLC
are generally not personally liable
for company debts. Like a sole
proprietorship or a partnership, an
LLC has operating flexibility and is,
by default, a "pass through" entity
for tax purposes. This means that
the LLC does not pay taxes on its
profits, but instead, profits and
losses are "passed through" to the
owners, who must then pay tax on
their share of LLC income.
What is a DBA?
DBA is an abbreviation for "doing
business as.” If you're a sole
proprietorship, you need a DBA to
register your business name.
Corporations and LLCs need a DBA
if they use a different name than
what's filed with the state. It allows
one to open a business bank
account and undertake
transactions on behalf of the
company
20. Health
Disability
Accident
INSURANCE
Covers medical
and surgical
costs, subject to a
deductible and
copayments,
which varies plan
to plan.
Most include no
cost preventative
services.
Prescription drug
coverage varies.
Covers income
replacement up to
70% of salary
when injured and
ill and unable to
work for a time
period over 7 days.
Length of time
covered varies
plan to plan.
Generally only
available through
workplace payroll
deduction.
Covers out-of-
pocket expenses
that accrue due to
accidental injury
including
expenses that may
not be fully
covered by
medical insurance
(ie. Ambulance,
Emergency Room
visits). Generally
set dollar amount
depending on
injury.
21. They can set up a plan based on a gross estimate of your
income (including cash based tips)
Your rate is locked in for life
You can purchase a plan regardless of pre-existing conditions
Employee owned and payed – if you change jobs it will move
with you
Partial disability – if you work less than 80% of your normal
hours
Maternity coverage is included in all of their
disability plans for 6-8 weeks post-delivery
Employers generally see a 25-50% reduction
in worker’s comp claims
Only 3 employees are needed to enroll for
a group rate through payroll deduction and
there aren’t any costs to the business
DISABILITY INSURANCE
This is
Paul from
Aflac
$70,000 annual salary
$3,300 monthly benefit
Cost of $16.83 per week
$60,000 annual salary
$3,000 monthly benefit
Cost of $15.30 per week
$50,000 annual salary
$2,500 monthly benefit
Cost of $12.75 per week
$40,000 annual salary
$2,000 monthly benefit
Cost of $10.20 per week
22. KNOW YOUR LOCAL LAWS
Conneticut, California &
Massachusetts all have paid
sick time laws, as do 18
cities across the US,
including San Francisco,
New York City, Philadelphia,
Seattle and Portland.
In California, Nevada,
Washington, Oregon, Alaska
and Minnesota, employers
are required to pay workers
full state minimum wage
before tips. Over half of the
remaining states have higher
tips-based employee
minimum wage including
$7.46 in Conneticut, $5.03
in Florida, $4.95 in Illinois.
California, Hawaii, New
Jersey, New York, Puerto
Rico and Rhode Island
require businesses to
provide partial wage
replacement insurance
coverage for non-work
related sickness or injury.
23. As future business owners, it is up to us to continue to promote
and build up the bartending industry as a career path.
Many creative ideas are popping up in bars across the country: