When I visit other bars around the states or even the world, it surprises me that more bars don't:

A. Batch their cocktails mixes (both liquor and juice mixes)

B. Use two jiggers when working

C. Have two length mixing spoons

D. Dehydrate certain garnishes for shelf life.

This is all assuming they have a classical bartending knowledge and have the an understanding of the classic cocktail templates. Because all drinks are just variations of these templates at the end of the day.

#randomthoughts