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		<title>Passion&#8230;</title>
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		<pubDate>Mon, 01 Sep 2014 05:09:05 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
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		<description><![CDATA[&#160; Passion&#8230; it is what drives us to become better at what we all love to do. Whether its art, sports or bartending&#8230; we dedicate ourselves to what we are passionate about. We spend countless of hours crafting what we believe to be our purpose on this planet for. To surprise ourselves in our accomplishments [&#8230;]]]></description>
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		<title>Have We Sacrificed Service For Progress?</title>
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		<pubDate>Mon, 01 Sep 2014 05:06:31 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
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		<description><![CDATA[We have all strived to become better at our craft, or else, I’m assuming, you wouldn’t be reading this! With each new nugget of wisdom and learned lesson, we apply it, whatever “it”may be (when necessary;) thus giving us more tools to service our guest with…Sounds easy right? If only it were that simple. &#160; [&#8230;]]]></description>
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		<title>&#8220;Be a Bat-tender!&#8221;</title>
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		<pubDate>Sat, 01 Feb 2014 06:32:19 +0000</pubDate>
		<dc:creator><![CDATA[Elton Marvin Jr.]]></dc:creator>
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		<description><![CDATA[About the author, Elton Marvin Jr. has worked in the food and beverage industry mostly in Las Vegas and surrounding areas for a total of eighteen years (as of 2014), working as a bartender from 2001-present.  . In this capacity he has been trained by some of the most well known and profitable bartenders in [&#8230;]]]></description>
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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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