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The Martini's have landed, Sir!

The Martinez is the precursor to the Martini, dating back to the 1860s. That brother is old school.

I've worked the back of the house (dish washer, prep cook, pantry cook, line cook), and the front of the house (bartender, server).

I never got tipped in the back of the house, but I worked harder and utilized more skills. I got paid hourly, and would therefore milk the clock as much as possible to help buy booze and pay the rent.

As a bartender, I've worked at night clubs, dive bars, martini bars, hotel bars, house parties and I was paid a decent hourly, which was essential for those slow and lonely Monday night shifts. But I made good money on the weekends. However, it usually takes time to work your way to those lucrative spots.

As a server, I get paid a little more than $2 an hour plus tips. But the tips are so impossible to calculate because of a myriad of factors -- how many servers are on, how many tables are reserved, how many parties, what's going on at the Arena, what's going on at the Lied, is it snowing, is it raining, is there a sporting event going on, are they splitting the bill, have they worked in the industry, are they from a country unfamiliar with tipping, was the food good, was the food cold, was the drink stiff, was the wine paired well, was the host pretty, was the bathroom out of paper towels, ad nausea -- that budgeting is impossible. I don't auto grat (gratuity of 18 percent of the bill for parties of seven or more) unless it's a sorority party, Mormons, or New Year's Eve, and that's only because I've been burned so badly by these groups.

What most diners don't realize is that it's really a matter of real estate -- and on a busy weekend night one server may be lucky to 'have' four to six tables with a variable of two and four seats. Dinner is generally served between the hours of 5-11. So, this gives the server a set number of data points for the evening (side note, so for the love God don't linger at a table if you're not ordering anything! When a server is forced to refill your water at $2 an hour, it's rude and disrespectful. That's what bars are for). In addition, most servers 'tip out' the host and bartender staff. On a weekend night, I typically tipped out 22 percent, and I never knew if I'd make $30 or $130.

So I know the business fairly well (I even studied hospitality in Vegas for a minute), and as a server I can make your experience remarkable. Ironically, the best tippers are younger college-era students working in the industry.

I think if anything is going to eliminate tipping in the service industry, it'll be some sort of computerized experiment where you sit at a table and punch in what you want. Till then, be conscientious and considerate when you wine and dine.

Tags for this video have been changed from 'conical, glass, demonstration, trick, experiment' to 'conical, glass, demonstration, trick, experiment, illusion, volume, cone, martini, cup' - edited by lucky760

Because the lip fans out, that last little bit can hold those other 4 oz.

This is like those videos where they show how much liquid the top half of a martini glass can hold, which is like twice what the bottom half can hold.

So. What you can't see is that she's naked and drinking martini's at 2 in the afternoon on her 3 days-off with a batch of hash brownies about to come out of the oven

Naw, that's just the only point of reference. So if you heard someone rattle off a double number you'd just think they were making some poorly thought out Bond reference.

Like, I imagine there are people who actually enjoy shaken Martinis, but you can't get away with saying that.

bet that thing could make a heck of a martini.

But you see, this is the thing you learn about James Bond. Vesper Lynd gets it - he's a common thug in a Savile Row suit. Ordering such a malapropos beverage as a shaken vodka martini is one of the ways Fleming let his readership know what sort of chap Bond is - either studiously disdainful of what his upper-class schoolmates might have considered correct, or clueless.

(Also noted i didn't hit the sarcasm in the fist post -- my mistake)

I think tito's is a fantastic vodka. It's from a (more or less) small distillery and is priced extremely reasonably!

but looking at the cost of killing of a brita filter vs just buying tito's -- just buy tito's. Well, unless you are going to filter A LOT of vodka.

I bartend and shaking a martini is something I generally don't do. Most places aren't fancy enough to use 0-day ingredients where it could make a difference. I find it like ordering a Margaretta with patron, then adding strawberry flavoring and blending it.... UGH!! Look at I can just charge you more if it makes you feel better. I like Seth, but expected more from him. Also thinking, shouldn't Bond be more of a gin drinker?

Respect the alcohol -- drink the alcohol!!

Vodka? I love me some vodka, but not in my martini.

And a touch of vermouth ain't a bad thing.

I suppose it's all in personal taste preference, but I think a splash of vermouth in my gin martini is delicious.

Shaken martini's are poor, watered down excuses for martini's.
Chipped ice from the cubes during the shaking exposes more surface area of the ice, in turn melting occurs faster......and you get more water in your drink

I make dirty martinis by adding 4oz vodka /4oz brine left in 10 oz olive jars saved in the fridge from making pizza at least 10 times a month-dry vermouth tastes like ass, me-a no need dat.
3 ice cubes, seal jar, shake , pour. Every time the last stuffed olive is eaten, another dirty martini is born.