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		<title>&#8220;WE DON&#8217;T HAVE ENOUGH TIME FOR THAT HERE&#8221; A No Nonsense approach to Flair Bartending, Craft Cocktails and High Volume Service.</title>
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		<pubDate>Tue, 01 Jan 2013 03:15:03 +0000</pubDate>
		<dc:creator><![CDATA[Danny Seigel]]></dc:creator>
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		<description><![CDATA[“We don’t have time for that here.” &#8211; For seven years, these words have rung in my ears as an ever present challenge that has distilled itself into two fundamental questions:  Can Flair bartending be utilized efficiently in a high volume service establishment? Moreover, can craft cocktails with creative &#38; fresh ingredients be served efficiently [&#8230;]]]></description>
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