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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>
		<link>http://bartendbetternow.com/we-dont-have-enough-time-for-that-here-a-no-nonsense-approach-to-flair-bartending-craft-cocktails-and-high-volume-service/</link>
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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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		<title>WHAT MAKES A FLAIRBAR WORK?  (Part 3)</title>
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		<pubDate>Sat, 01 Dec 2007 23:33:12 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
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		<guid isPermaLink="false">http://bartendbetternow.com/?p=744</guid>
		<description><![CDATA[Good question&#8230; in the last two months we took a closer look at how some establishments have accomplished this. A recipe for success that we are now sharing with you. Lets recap&#8230; which brings us to our &#8220;5 steps towards a successful Flairbar&#8221;. Take this very seriously or it will come back and make things [&#8230;]]]></description>
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		<title>WHAT MAKES A FLAIRBAR WORK? (Part 2)</title>
		<link>http://bartendbetternow.com/what-makes-a-flairbar-work-part-2/</link>
		<comments>http://bartendbetternow.com/what-makes-a-flairbar-work-part-2/#comments</comments>
		<pubDate>Thu, 01 Nov 2007 23:26:19 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
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		<guid isPermaLink="false">http://bartendbetternow.com/?p=738</guid>
		<description><![CDATA[Good question&#8230; and last month we started to take a closer look at how some succesful Flairbars have accomplished this. A recipe for success that we are now sharing with you. That brought us to our &#8220;5 steps towards a successful Flairbar&#8221;. Take this very seriously or it will come back and make things tremendously [&#8230;]]]></description>
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		<title>WHAT MAKES A FLAIRBAR WORK? (Part 1)</title>
		<link>http://bartendbetternow.com/what-makes-a-flairbar-work/</link>
		<comments>http://bartendbetternow.com/what-makes-a-flairbar-work/#comments</comments>
		<pubDate>Mon, 01 Oct 2007 23:19:13 +0000</pubDate>
		<dc:creator><![CDATA[Rob Husted]]></dc:creator>
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		<guid isPermaLink="false">http://bartendbetternow.com/?p=730</guid>
		<description><![CDATA[Sounds easy enough&#8230; Open a Flairbar with some great Flair bartenders and the money should start rolling in. Right&#8230; If only it was that simple! There is more to a successful Flairbar then just the fact that it is called a Flairbar, the Flair bartenders make the Flairbar. Hire the right people and you have [&#8230;]]]></description>
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		<title>TOBY ELLIS IS&#8230; Cut Off  &#8211; &#8220;Bottle For Hire, Part Two&#8221;</title>
		<link>http://bartendbetternow.com/toby-ellis-is-cut-off-bottle-for-hire-part-two/</link>
		<comments>http://bartendbetternow.com/toby-ellis-is-cut-off-bottle-for-hire-part-two/#comments</comments>
		<pubDate>Tue, 01 Nov 2005 23:57:47 +0000</pubDate>
		<dc:creator><![CDATA[Tobin Ellis]]></dc:creator>
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		<guid isPermaLink="false">http://bartendbetternow.com/?p=2989</guid>
		<description><![CDATA[Last month I walked you through the estimating, marketing and legal sides of hiring yourself out to bartend private events. I also offered a lot of suggestions dealing with how to add value to your events or your company. This month, I&#8217;m going to walk you through the operational side of planning and working these [&#8230;]]]></description>
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