We tend to look at cocktail menus through the safe, rigid lens of classic structures. But when you strip away textbook rules and design a beverage program entirely from a place of unboxed imagination, the floor becomes a live social experiment. In this episode, we break down the journey of Galib Shishir, who is currently managing the high-volume, farm-to-table bar program at Arquet in San Francisco’s iconic Ferry Building. From an initial obsession with sweet, bottled White Russians to utilizing subcontinental bitter melon and savory fish sauce modifiers on high-end menus, Shishir's path is a masterclass in trusting the unique perspective of your own palate. In This Episode: The Zero Baseline: Arriving in the American Midwest from Bangladesh—a country with no alcohol culture—and navigating an early palate formed by sweet White Russians and domestic lagers. The High-Volume Crucible: Dropping out of college, falsifying resumes, and learning the raw reality of service logistics on a packed, three-floor nightclub floor in New York’s Meatpacking District. Subterranean Operations: Unpacking the grueling 4 AM cellar attendant grind, barcoding mass inventory, and mapping physical space at Gotham Bar and Grill. Table-Side Discipline: Perfecting the physical mechanics of the shake and working with hand-rolled sugar cubes at Porter House. The Silent Flow: Developing an instinctual, non-verbal vocabulary with a veteran crew to survive massive volume on the line at Charmaine's. The Three-Hour Dilution Workshop: The intense micro-specs of Bar Agricole, where the team spent hours analyzing a single dash of orange bitters and measuring how specific ice cube sizes alter a drink. The B2B Mezcal Ecosystem: Discovering the communal trust networks of small family producers and independent distributors who operate entirely outside rigid corporate margin pressure. The Arquet Strategy: Balancing an ambitious farm-to-table culinary ethos with the practical logistics of high-volume tourist covers at the Ferry Building. Deconstructing the Yellow Submarine: Sourcing subcontinental bitter melon varieties, using champion juicers, and regulating Thai chilies to make spice an experience rather than a flavor modifier. #bartending #mixology #sanfrancisco #hospitality #beverageprogram

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