You just got hired behind the bar at The Tipsy Comet, a dive on Ludlow Street. The regulars are a lot: a chess hustler, a tugboat captain, an 82-year-old martini fiend, and Orbital, a bear who has been to space.
How to tend
Card everyone. Tap Check ID and compare: does the photo look like them? Does the first name match what they told you? Are they 21 by tonight's date? Is the card expired? Real cards have a shiny hologram and no typos. Serve a minor and you're fired on the spot.
Mix it right. Pick a glass from the rack, scoop ice from the well if it's served on the rocks, then press and hold a bottle to free-pour (about 1 oz a second; a quick tap is ¼ oz). Every bottle has a shelf tag. Choose Build, Stir, Shake or Blend, add the garnish from the tray, and Serve.
The recipe card. Night 1 is training: the recipe is pinned to the ticket and the bottles, glass and garnish you need light up. From night 2, tap 📋 Pin recipe when you need it; it costs a quarter of that drink's tip.
Keep the jukebox going. Silence sours the room. Everybody has a favorite genre, and they'll hint at it.
Charm them. Chat once per drink. Some people want you to listen, some want a laugh, some want a compliment.
Watch the drunks. Rosy cheeks are fine. Swaying, droopy eyes and hiccups mean Cut Off: serve water, no more booze. Over-serving is a strike. Three strikes and you're out.
Recipe Book
A customer is waiting: their recipe is now pinned to your ticket, and this drink's tip drops by a quarter.