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A typical shift

You come in a couple of hours before opening to cut fruit, stock beer, make syrups and set up the well. Service starts slow and then goes vertical: orders at the bar, tickets from the servers, cards to close out, identification to check, and a whole room to keep an eye on. Somewhere in the night you deal with someone who has had too much. At close you break down the bar, clean the lines, count the drawer and split the tips. You get home at 2 or 3am.