Technically I’m not bar staff. I do, however, cook at a place that has more bar occupancy than dining room occupancy and the restaurant side is open until 5am. So I deal with a LOT. OF DRUNKEN. DOUCHEBAGS.
And I have seen each and every one of these…more times than I can count. So bar patrons: learn these types and try not to be them…bartenders, please sharpen your beer keys and corkscrews and be prepared to identify and stabby-stab.
That is all.