January 18, 2019 | 2:30 PM - 3:45 PM | $40.00
Gunter Hotel, Magnolia Room
Claire Sprouse, Chad Arnolt
We use it to make ice, rinse our tools, clean our glasses, hydrate our guests, and dilute our cocktails, yet we often take for granted the most ubiquitous liquid in our bars, WATER! Every drop adds up and the amount of water that goes into our cocktails (or down the drain) can be staggering. Our planet’s increasing demand for water is exceeding its supply and the bar industry should be asking itself if we are using water in a sustainable manner. Learn how to do your part to get green, save cash, reduce your carbon footprint, and promote more sustainable work habits.