But I am not allowed to clean the upper part of the icemachine ( where all the slime happens) because of liabillity. I do my best to keep it clean but not all of it is possible so while its one of the cleanest icemachines I have ever seen its still dirty.
And I work in a very upscale cocktailbar in a very well regulated country.
I can’t imagine this to not be the case. Every bartender I know is tweaked out of their mind. Even the ones who see bartending as an art.
I’m not knocking their skill set. But they’ll be a rare breed if they think about bartending AND food safety at a high level enough to think about the cleanliness of ice.
What the fuck, only filthy musician’s and djs grow those. I recommend those vials with the little spoons found in most reputable headshops (but don’t share the spoon)
The ice in your drink at the bar is very very dirty.
Not if your bartender is properly trained and not a lazy piece of shit.
I am a very well trained piece of shit.
But I am not allowed to clean the upper part of the icemachine ( where all the slime happens) because of liabillity. I do my best to keep it clean but not all of it is possible so while its one of the cleanest icemachines I have ever seen its still dirty.
And I work in a very upscale cocktailbar in a very well regulated country.
A major one.
I can’t imagine this to not be the case. Every bartender I know is tweaked out of their mind. Even the ones who see bartending as an art.
I’m not knocking their skill set. But they’ll be a rare breed if they think about bartending AND food safety at a high level enough to think about the cleanliness of ice.
I would never do cocain from a dirty bartop.
That’s what your coke nail is for.
What the fuck, only filthy musician’s and djs grow those. I recommend those vials with the little spoons found in most reputable headshops (but don’t share the spoon)