Keep ’Em Coming BackPractical help for Texas honky-tonks and dancehalls
Volume 4

From the Keep ’Em Coming Back books

Behind the Bar

This page is a practical extension of Volume 4. The book explains the reasoning; this resource helps put it to work.

Read Volume 4 Resources from this book

The Bar

Bartender Station

Reference tools for consistent service, training, menu development, and venue operations.

A one-direction station layout reduces crossing and rework.
A one-direction station layout reduces crossing and rework.
Batch calculatorScale a recipe to a planned serving count.Open tool → Drink cost calculatorEstimate recipe cost and target menu price.Open tool → Glassware guideCommon glassware, ice, and service uses.Open guide → Methods guideBuild, shake, stir, roll, muddle, layer, and blend.Open guide → Pour conversionsOunce, milliliter, spoon, and cup equivalents.Open chart → Venue menu planningBuild a faster, balanced, easier-to-train drink list.Open guide → Responsible serviceAlcohol, batching, allergen, and food-safety cautions.Read notice →

The Bar

Responsible-service and recipe disclaimer

21+ educational reference.

Recipes are general bar-service references, not legal, medical, food-safety, TABC, insurance, or regulatory advice. Specifications, brands, allergens, alcohol strength, and laws vary.

Venues and bartenders must verify every ingredient and house specification, measure pours, disclose allergens, refuse unlawful or unsafe service, and follow applicable laws and responsible-service procedures.