Latest news with #bartenders
Khaleej Times
23-05-2025
- Entertainment
- Khaleej Times
Restaurant Review: African Queen at J1 Beach is laid-back luxury done right
Upon entering African Queen, one is immediately greeted by Clet, the affable and utterly charming head of security. It's rare to find a doorman whose warmth and charisma could rival the food, but Clet sets the tone for what is, surprisingly, one of the more relaxed and approachable spots in Dubai's glittering J1 Beach scene. A bit of St. Tropez transplanted into the city's most fashionable strip; it might seem like it belongs among the gilded beach clubs of La Mer, yet, African Queen stands apart, notably more humble, effortlessly cool, and with a refreshing sense of ease that many of its flashier neighbours lack. The service is superb and personal. On more than one occasion, I was greeted by staff who, with a gleam of mischief in their eyes, reminisced about previous visits. It could be unnerving if not delivered with such warmth and good humour, but it's this very charm that ensures you keep coming back. They've somehow mastered that rare art of being attentively familiar without feeling intrusive. As the sun sets over the glistening beach, the atmosphere is exactly what you hope for in a Mediterranean-style hangout. The bar is a particularly good place to start: a team of bartenders who need no menu, just a brief description of your whims, will happily concoct whatever your heart desires. Whether perched by the pool or lounging on one of the generously spaced sunbeds, it's all perfectly accompanied by the low hum of chill tunes that seem more like a soundtrack than background noise. The aesthetic is unmistakably colonial chic, with those revolving fans spinning lazily overhead, as if to remind you that relaxation is paramount. The furniture is sophisticated, elegant, yet somehow still homely, like an old Riviera restaurant where the hours stretch on in an endless, sun-drenched afternoon. The menu? Vast. Perhaps a bit daunting, but undeniably promising. We began our culinary adventure with the towering seafood platter — as formidable as it was delicious. Alongside it, a modestly simple kale salad that managed to be far more addictive than it had any right to be, and a side of beef carpaccio that offered just the right amount of indulgence without tipping over into excess. The prawn chimichurri, a dish that could so easily go wrong, was a triumph. Indulgent without being overly rich, it provided the perfect balance to the dover sole — an unexpected, but entirely appropriate choice in this part of the world. The fish was expertly cooked, delicately accompanied by baked potatoes and a cool, creamy sour cream. All told, the main courses exuded that elusive balance of decadence and restraint that defines the very best of coastal dining. Desserts were a bit of an anticlimax, though nothing to turn your nose up at. The sorbet was refreshingly simple and surprisingly reviving, while the pistachio tiramisu — I dare say it's their signature and earned its place on the menu with good reason. Not groundbreaking, but undeniably enjoyable. And so, with the meal complete, it was back to the bar stools for a final round of sundowners, watching the evening unfold as the sun slipped beneath the horizon. African Queen may not be the most show-stopping on J1 Beach, but it's certainly the most effortlessly inviting, and that's no small achievement in a city brimming with glitzy options.
Washington Post
23-05-2025
- Business
- Washington Post
‘No tax on tips' could backfire amid growing tip fatigue
Let's talk about tipping — again. Because just when you thought navigating who gets what and how much was complicated enough, Congress is about to make it even messier. The Senate's unanimous endorsement of the 'No Tax on Tips Act' — exempting those earning less than $160,000 — could ignite a whole new level of tipping resentment. Will consumers feel like they're subsidizing a government tax break? And what about the workers — wait staff, bartenders, delivery drivers, hair stylists, manicurists — who depend on tips to make ends meet. Will they face more scrutiny, even judgment, of their work? If this tax break makes it into the final federal budget, it could create a costly ripple effect for both the people who leave gratuities and those who pocket them, potentially leaving both sides feeling shortchanged. Here's how I see this playing out. A Bankrate survey last year found that Americans have taken an increasingly negative view of tipping, with roughly 1 in 3 calling it 'out of control.' 'There are so many people we don't tip for providing services,' one reader wrote after my column last summer on whether tipping had gone too far. 'We tip a taxi driver but not an airline pilot? We tip at the counter of a cafe but not a fast food joint? We tip waiters but not nurses? Even in states where the minimum wage has been raised to $12, $15 or $17, we're still tipping. The whole thing is dumb and, frankly, should be outlawed. Pay people an appropriate wage for the job they do, the product they deliver or the service they provide. The consumer should not be involved in the decision of how much an employee takes home.' Suspending taxes on tips will inevitably fuel customer frustration with the practice. 'If we hated 'tipflation' before, imagine what it would be now!' a Facebook user wrote. Many merchants now use cashless payment devices that default to a tip selection ranging from 15 to 25 percent. If you want to leave less, you have to use a custom tip option with the worker staring at you while you do the math. This can be awkward and intimidating for a lot of folks. In the Bankrate survey, 34 percent of Americans said they are especially annoyed by pre-entered tip options on payment screens. This proposed tax incentive will 'expand the use of tipped work — a system rife with discrimination and worker abuse — potentially leading to consumers being asked to tip on virtually every purchase,' according to an Economic Policy Institute report. Tipping transfers some of the responsibility of providing a living wage from the employer to their customers. This has caused resentment among many consumers who liken tipping to subsidizing employers. Some experts say employers might be more inclined to keep base wages low if a significant portion of an employee's income comes in the form of untaxed tips. This could shift a larger share of a worker's compensation onto customers, and create financial instability should tipping habits change. This measure also could undermine efforts to raise the federal minimum wage, which has stood at $7.25 an hour since 2009, the Economic Policy Institute said. 'Not taxing tips could further undercut efforts to raise compensation for rideshare, delivery, and other gig/app-based workers who receive tips,' the nonprofit, nonpartisan think tank said in its report. Tip amounts are generally discretionary, which creates uncertainty for the customer and the service worker. Many consumers already are unsure about the appropriate amount to tip. With a new tax break, some my feel justified in tipping less, which could result in greater fluctuations in workers' earnings. There's a subreddit — r/EndTipping — for people who dislike or want to abolish tipping. It has 35,000 members, who often argue that tipping is an unfair and inconsistent way for workers to earn a living. They frequently call on businesses to pay their employees more instead of relying on customer tips. 'Now that it looks like the government in the US will effectively pass a 'no tax on tips', will this alter how much you tip in full service restaurants, etc?' one user posted recently. Here are some of the responses: Others suggested reducing the amount you tip to account for the tax-free income. Under the proposal, eligible employees would get a federal income tax deduction for cash tips up to $25,000 a year. However, it's important to note that many lower income families may not get a large financial boost from the tax break. 'About 4 percent of families report tips to the IRS, and those who do are disproportionately young, unmarried, and lower-income, according to an analysis of the proposal by the Budget Lab at Yale University. 'This means that many tipped workers do not pay income tax to begin with and would not benefit from a new deduction.' If implemented, the 'no tip on tax' proposal will amplify customer tipping fatigue, fuel frustration over wage subsidization, and further highlight a practice that is unpopular with many Americans.
Forbes
13-05-2025
- General
- Forbes
Best Whiskey For An Old Fashioned That Isn't Bourbon
The Old Fashioned is about as straightforward as cocktails come. Spirit, sugar, bitters, and a twist. That's it. No bells, no whistles—just a glass of something strong, stirred until it's just right. It's also the kind of drink that tends to inspire strong opinions. Ask a bartender what they use, and you'll either get a two-word answer or a ten-minute monologue that ends in, 'But don't use anything too sweet.' Bourbon, of course, is the traditional go-to, with its smooth edges and honeyed charm. But as any bartender worth their orange peeler will tell you, bourbon doesn't hold a monopoly on Old Fashioneds. In fact, swap it out and you might just end up with a cocktail that's even more interesting—spicier, drier, smokier, fruitier. Something that feels familiar, but not expected. So I asked a handful of bartenders and beverage directors across the country: if you're skipping the bourbon, what should you be using instead? Mention you're making an Old Fashioned with rye instead of bourbon and you'll likely get an approving nod from bartenders everywhere. 'The best non-bourbon whiskey for an Old Fashioned is a rye,' says Jim McCourt, Bar Director and Partner at Repeal 33. 'It gives a spicier, drier taste. The herbal notes offer great complexity, while also cutting through the sweetness of the syrup.' That balance is everything. Rye's trademark spice helps tame the sugar and bitters in a way bourbon often doesn't. 'Old Fashioneds can easily become overly sweet when mixed with the wrong spirit,' adds Sharon Iannotti of il Giallo Osteria & Bar. 'Michter's Rye is my favorite pick because it's spicy with a really nice profile.' Rye's punch also makes it perfect for high-proof builds. Erika Kraus of Midway Café notes, 'Rye spice holds up, it's more complex… and also because it's proofed at 110. In a cocktail with ice, liquors definitely tend to get watered down, so using a higher proof keeps the heat and the spice.' Others rave about WhistlePig 6 Year for its bold balance, or Chicken Cock Rye for the way it plays off citrus and demerara syrup. Even blends like Wyoming Whiskey Outryder have fans. 'It has the spice and depth of a rye, but drinks smoother like a bourbon,' says Kat Gentleman of the Mangy Moose. 'You get a bit of bite straight from the liquor itself, while still having a sweet maple and buttery finish.' Irish whiskey may not be the first thing you think of for an Old Fashioned—but maybe it should be. 'If you're looking for a great alternative to bourbon whiskey, I always recommend giving Irish whiskey a shot—literally,' says Arthur Valderrama, bartender at Sons of Liberty Alehouse in Livermore, CA. 'I love the bright fruit notes and subtle maltiness that Irish whiskey brings to the table. It's a refreshing twist on the familiar.' Arthur swears by Dunville's 10 Year for its elegance and complexity, and riffs on the classic using apricot liqueur instead of the usual maraschino. 'Just half an ounce does the trick and really plays up the stone fruit notes in the whiskey,' he says. 'A lemon twist to finish—my personal touch—and you've got a cocktail that's familiar but distinctly different.' Irish whiskey's smoothness also makes it a crowd-pleaser for drinkers who find rye too punchy. 'Here at The Irish Exit, we like Teeling Small Batch Irish Whiskey because it's light and approachable,' says Nate Myers. 'Its higher ABV gives it the strength to shine in cocktails without getting lost. The rum cask finish adds a layer of rich, tropical sweetness that complements Demerara syrup especially well.' Ciaran Harrison of The Parkgate in New York has even experimented with smoked Irish whiskey Old Fashioneds featuring Muff Irish Whiskey, calling it 'a unique twist that respects the tradition of the cocktail while introducing an exciting, modern element.' alcohol getty Scotch in an Old Fashioned? You'll find purists who call that sacrilege—and others who are already halfway through making one. James Grant, Director of Beverage at Fairmont Royal York Hotel, is firmly in the pro-Scotch camp. 'There are people who say you can't use single malt Scotch whisky in cocktails. I think they're dead wrong,' he says. 'A single malt can bring a gorgeous, prominent profile to your cocktails.' His go-to? Singleton of Dufftown 12 Year for its nutty, fruity elegance, or Glenfiddich Fire and Cane, a peated single malt finished in rum barrels that's 'absolutely incredible for tropical cocktails.' If you're feeling less experimental, blended Scotch like Johnnie Walker Black Label or Compass Box Artist's Blend offer a consistent backbone with smoky or orchard-fruit notes that are right at home in a stirred drink. Scotch adds character—and a little attitude. You'll still get balance, but with a whisper of smoke or malt that reminds you you're not sipping a standard bourbon build. Let's step outside the whiskey aisle for a moment. 'Old Fashioneds are delightful with mezcal,' says Olivia Fernandez, Lead Bartender at The Ballantyne in Charlotte, NC. The trick, she says, is in the bitters. 'The smokiness from the smoked agave is made more robust by muddling a sugar cube and splash of water. In the spring and summer, I prefer Crude Bitters: Orange & Fig. In the fall and winter, I prefer more of a spicy or chocolate approach.' Finished with amarena cherries and a flamed orange twist, her mezcal Old Fashioned doesn't just substitute the whiskey—it reimagines the whole drink. If there's one thing all these bartenders agree on, it's that the Old Fashioned is a cocktail built for experimentation. Alex Mirzaian, Food and Beverage Manager at Hotel Per La, put it best: 'The fun of an Old Fashioned is how a simple swap of spirit transforms the cocktail. It's a playground for flavor exploration.' So whether you're reaching for a spicy rye, a malty Irish dram, or a smoky mezcal, the Old Fashioned can handle it. That orange peel isn't judging.
Yahoo
10-05-2025
- Entertainment
- Yahoo
The Signal You Should Never Make At A Bartender – It's Just Plain Rude
We've all been there: at a crowded bar, waiting for what feels like an eternity while the bartender serves seemingly everyone else. It may even seem like they don't see you at all. But no matter how bad it gets, no matter how long you have to wait, you should never snap or whistle at the bartender. I really shouldn't have to write this — seeing as bartenders aren't ill-behaved dogs, nor are you the lead of a 1940s noir film — but whistling and snapping at people in the service industry is a very rude thing to do. If the bar is crowded, odds are the bartender is pretty slammed. They make their living from putting out good drinks as quickly as they can, so they are already plenty incentivized to notice you and take your order in a timely fashion. Making a big fuss might get you a drink in the moment, but it's also guaranteed to get you on the bartender's bad side. Instead, find the line for drinks or just lean against the bar. Point your body at the bar and try to make eye contact with the bartender, so they know you're ready to order. At most, hold up a hand so they can see that you're waiting. They'll acknowledge you and get to you when they can. And always, always tip well. The keys to a good experience at the bar (and in the rest of life, really) are being polite and valuing other people's time as much as your own. Read more: Things You Should Never Say When Ordering A Drink At A Bar, According To Bartending Experts Really, it isn't difficult to avoid committing a faux pas when you belly up to the bar. But if you want to stay on the bartender's good side, try to avoid doing the simple things that bartenders hate. For example, don't order a complex drink when the bar is slammed. That's a great time for something simple, like a whiskey soda. Ordering a difficult and time-consuming drink like a Ramos gin fizz (an egg-based cocktail that requires a lot of shaking) is sure to annoy a busy bartender. Also, don't ask the bartender to surprise you — unless it's that kind of bar. There is a right way to ask for a bartender to surprise you, but first you need to tell them what you like to drink so that they can riff on it. And, really, only do this if the bar is quiet and it's the sort of place that takes mixology seriously. Don't try this in a dive bar known mostly for slinging cheap whiskey with a beer back (a friend of mine used to serve up a shot of hot gin with mayonnaise in that situation). It really isn't hard to be a good patron of a bar. Read the room, be patient and respectful, and remember to treat your bartender like a human being. Most folks in the service industry are good, hard-working folks, and when you treat them well, they treat you well right back. For more food and drink goodness, join The Takeout's newsletter. Get taste tests, food & drink news, deals from your favorite chains, recipes, cooking tips, and more! Read the original article on The Takeout.
Forbes
09-05-2025
- Entertainment
- Forbes
Best Bubbly For A Mimosa, According To Experts
A toast with mimosas There are two types of people in this world: those who think of mimosas as a bottomless brunch afterthought, and those who know they deserve better. Sure, we've all knocked back a flute or three of something vaguely fizzy drowned in OJ while pretending to care about the waitlist at that new café. But a well-made mimosa? That's something worth celebrating. It's not just a hangover Band-Aid or a placeholder while you wait for your eggs Benedict—it's a cocktail. One that, when made with intention, can be as refreshing and well-balanced as any spritz, sour, or French 75. And yet, time and again, it gets stuck with the worst of the wine fridge. Watery, overly sweet, sometimes suspiciously metallic—sparkling wine made for 'mixing,' not sipping. But what if the bubbles actually mattered? What if your mimosa could taste like citrus sunshine instead of a regretful group text? To find out, I asked a dozen beverage pros—from sommeliers and bartenders to brunch whisperers and drag brunch royalty—what bottles they actually use to make a mimosa worth remembering. Their picks range from reliable Proseccos and bone-dry Cavas to volcanic island sparklers that sound like something out of a Wes Anderson movie. But first, a refresher on how to build a better brunch classic. Lush mix drinks, summer alcoholic beverages and refreshing brunch mimosa cocktail concept with top ... More view of orange fruits and champagne pouring from bottle of bubbly isolated on wooden table background Technically, the mimosa is just two ingredients: sparkling wine and orange juice. The classic split is 50/50, but most pros (and honestly, anyone who's tasted things) agree that less juice is more. Some go with a 2:1 ratio. Others, like Vincent at Proper Hospitality, recommend a 'heavy splash' of OJ—just enough to brighten the bubbles, not drown them. No matter your ratio, there's one non-negotiable: fresh-squeezed orange juice. Not from concentrate, not whatever's been sitting in the fridge door for three weeks. Real juice. Preferably cold. Possibly strained. Maybe even fluffed in a blender if you're feeling fancy. Also non-negotiable? Good sparkling wine. Not necessarily expensive—but good. Orange drinks in champagne glasses on wooden restaurant table outdoors, mimosa cocktails front view 'The best bubbles for mimosas are dry, crisp, and affordable sparkling wines like Cava from Spain or Prosecco from Italy,' says Benjamin Kirk, Beverage Director at Bastia and Caletta in Philly. 'Brut or Extra Brut styles are ideal, as they balance the juice's natural sweetness. A good mimosa base should be vibrant, zesty, lively bubbles, and budget-friendly.' His go-tos? Palmarès Brut Metodo Martinotti from Sicily, Poggio Costa Prosecco, and Parés Baltá. Zingy, refreshing, and—most importantly—don't make you cry when you mix them with citrus. Two glasses of mimosa cocktail (champagne with orange juice) and tulips Cava has big 'I'm not like the other sparklings' energy. It's made in the same method as Champagne (hello, secondary bottle fermentation), but it's way easier on your wallet. And it plays beautifully with juice. 'At R House Wynwood, our famous drag brunch wouldn't be the same without bottomless mimosas,' says chef-owner Rocco Carulli. 'Cava brings that balanced acidity and fine bubbles… Brands like Freixenet and Segura Viudas offer great quality without breaking the bank.' Troy Revell, Beverage Director at The Fearrington House, co-signs with his pick: Perelada STARS Reserva – Brut Nature. 'Clean, tight bubbles, a crisp nutty element, and dried citrus layers.' Translation: brunchy perfection. Two glasses of mimosa cocktail (champagne with orange juice) and fresh strawberries Prosecco is your brunch bestie. It's approachable, fruit-forward, and its tank method fermentation (a.k.a. the Charmat method) keeps those fresh, juicy flavors intact. 'Prosecco is the ideal choice for mimosas thanks to its bright, fruity character and exceptional value,' says Master Sommelier Emily Wines of Cooper's Hawk Winery & Restaurants. Reach for bottles like La Marca, Ruffino, or Gambino. Or go a little off-script with Mionetto Brut, especially when paired with blender-fluffed orange juice, says Brett Esler of Sushi|Bar. 'Fluffy OJ' is the brunch phrase we didn't know we needed. Two glasses with mimosa cocktail (cave plus orange juice) Want to brunch with a twist? These sparkling curveballs are off the beaten path but seriously worth the detour: Close-up of group of high-quality Champagne corks Yes, Champagne is delicious. And no, you shouldn't pour it into a mimosa. At least not unless you're trying to impress a tax attorney on their birthday. 'In this case, fancy doesn't always mean the best,' says Nancy Santiago of IGC Hospitality. 'It would be a waste to use it in a mimosa.' Instead, she and others recommend dry Prosecco or Cava for something bright, clean, and brunch-appropriate. Still want to go luxe? 'Ruinart Blanc de Blancs is dynamite,' says Esler. Just maybe don't add juice to that one. Sip it on the side. With a biscuit. In a robe. Live your life. The mimosa is easy to make—but that doesn't mean it should taste like an afterthought. With just two ingredients, every choice matters. So skip the bargain bin bubbles and treat your glass (and your guests) to something that actually complements the juice, not just disappears into it. 'There's a difference between a mimosa and a good mimosa,' says sommelier Megumi Calver. 'I treat it as a proper cocktail, not a cover-up.' So whether you're hosting brunch or just trying to make Sunday feel a little more civilized, start with great juice, grab a bottle with backbone, and give your mimosa the upgrade it's been waiting for.
