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Welcome to the Service Well

This is the page where we have all of the articles you are looking for, from Best Practices to Gear Review, and from Spotlight to Wax Poetic. Voices you trust, going in-depth on the industry you love. The Service Well is the spot for deep thoughts, experts' advice, and the occasional nostalgic moment.

To find a specific article or author's work, use the filters on the left to narrow your search. If several authors worked on a piece you will find it under The Blend Contributors. Choose your favorite topic and enjoy!

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Ben’s Friends

Addiction support groups don't always understand the culture of hospitality. Steve Palmer and Mickey Bakst started Ben's friends, a sober community for our industry, and they are  ready to talk about sobriety and addiction in a way that connects for those working with alcohol everyday. 

Best Practices: Hot Cocktail Service

It's cold out there and everyone is warming up with a delightful hot cocktail. But what is the best and most efficient way to serve these sometimes work-intensive drinks? Kristina, Cecil, Mindy and Christine share their strategies for hot cocktail season.

Cocktail Families: Martini

Time to pour yourself your favorite spirit, vermouth and bitters and take a trip into history. In our latest edition of the Cocktail Families Series, Jennifer Colliau leads us on a tour of this iconic beverage,⁠

Hear Me Out: Deaf and Hard Of Hearing Hospitality Workers.

How we communicate with our guests and our colleagues involves a wide range of styles and options, especially when a bar is loud, but how about when your guest or your coworker is deaf or hard of hearing? Peter Clifton explores working as a deaf or hard of hearing bartender and our industry can make spaces more accessible.

The Influence of Mexican Bartending

Mexican Mixology is making a splash in bar programs all over the US. Kassandra Montaño profiles the people, the cultural flavors, the spirits, the ingredients and the cocktails sweeping our industry.

The Open Secret in Hospitality

Our work in restaurants and bars means we deal with alcohol all day, every day, and it's common to blow off some steam after a stressful shift with a cocktail or several. It's no wonder our industry struggles with drug and alcohol abuse and addiction. Christina Mighty pulls back the curtain on how drinking and hospitality are linked, and talks with some of our colleagues who are talking openly about the issue in hopes of making some positive changes.


How do you make your Manhattan? Your Brooklyn variation? But more importantly, why do we make these cocktails the way we do? As usual, the answer lies in the past. Jennifer Colliau traces the lineage of the Manhattan in our latest edition of Cocktail Families.

Using Beer in Cocktails

Beer is the new bubbles, or is it? With the variety of beer available and the vast creativity of those folks behind the bar, beer cocktails are way beyond Boilermakers these days.