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A typical shift

In at 6pm. Stock beer, cut citrus, make batches, count the float. Quiet until 8pm, then it builds. By 10pm you are making four drinks at once, running tabs, watching who has had enough and keeping an eye on the door. Last call at 1am or 2am. Then breakdown: clean lines, restock, cash out, tip out the barbacks and kitchen. Home at 3am, and you do it again tomorrow.