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Hi Dave, one of the best videos yet. I couldn’t agree with you more on every thing you said thanks for sharing.

I reached out to my former Toast rep as I am having a ton of issues with my current one. He's moved on to SpotOn and asked if I'd like to switch. Hell, he's even offering to cover the Hardware cost for the system. Thank you for this review, it gave me some much needed insight in order for me to make an informed decision. I'm going to give them a shot and at least see how it does. If it's even 80% of what Toast is with better customer support, and I get this sales rep (best I've ever had) then I'll be happy.

Yes, I totally agree ! Watch out the hiden fee guys

Thank you so dang much for this breakdown!!

Hey you're reviewing old SpotOn software and hardware. They don't even sell that os anymore. They even upgraded their software and hardware just look at the SpotOn website. The owner needs an upgrade!

I need help so I got this handheld clover pos system from a friend who found it now I factory reset it but it sent an email code to someone is there any way I can bypass it

Hii dave. Thanks for helping people in this industry.

Thank you! Great guidance, and I appreciate it.

Thanks for your incredibly helpful information.

“I’m gonna do freaky stuff to your mind” is wild😭

Oh FINALLY someone who knows how to pour a beer 😅 I'm not a bartender. I service/clean/build draft beer systems. So, question for a real bartender!! When it comes to cans/bottles, it's generally better to still pour it into a glass to release the carbonation. I see all kinds of videos of people showing how to pour from a can or bottle, and they suggest you aggressively pour the beer straight down, no tilt, or running it down the side. They always end up with a wild pour, half the glass is foam and they have to let it settle before they can pour the rest. How do you pour from a can or bottle? I've always done it the same as if I was pouring a draft beer, as you showed in the video. I'm curious how you'd pour it.

As I state in the video, I believe there are plenty of reviews that talk about the features and integrations and so on and so forth. I believe it’s far more valuable to get the insights from people who actually use the system than to give a bland overview. it provides a different perspective than what’s already out there. Also, I’m not sure what you mean about no pricing. Pricing information starts at 4:10 in the video. Nevertheless, thanks for the feedback. Cheers.

Unfortunately not reviewing the actual software or the pricing.

Thank you now I’m no longer getting squirted on when trying to change kegs 🙏🙏🙏

You don’t call a Chief a cook is all I got yo say

tip pool sucks

I use Toast and I’ve never had any issues. They have absolutely everything. They even have a website that’s connected to the POS. Never paid thousands of dollars. The customers service is incredible too. They are so helpful and open 24.7. How can you beat that.

You are my favorite human on the internet … I’m just saying as a seasoned bartender and wanting to venture out starting my own mobile bartending business - (maybe more) your videos are insightful and rebooting all odd memories of what not to do and how to be the best … thank you for this …

True and thank you

i love this video

😊 Namskaram from Rakmo Boozewalla

Thanks I needed a refresher because I've been messing up

Interesting video. Based on timestamp 4:50, I'm curious about your take on tipping at restaurants. Maybe you address this in other videos but this is the first of your videos I've seen.

Hey Dave, Great video! I'm thinking about doing sales for Heartland. In your opinion has any of the customer service gotten better since you made the video?

It is also available in Canada, I've had it since 2020. Con is there is one iPad that is dedicated to be the "main device" and must always be on for all of the other devices to work on the program. In order to program a menu or adjust prices you must physically go to one of the iPads to program , you can not change it in the back off house management cloud reporting.

I’m Srimal from srilanka

I was a bartender for a while and I only gotten four of these kind of questions. The tell me about yourself, The why should I hire you, The greatest strength, and the greatest weakness. Then I was asked I think ten more assessment questions. The interviewer picked ten drinks and asked me how to make them. The last two were scenario questions. One was about how to handle a drunk. The other was an integrity question.

2:20 why did this pop up after I got a pint of fireball and taco bell

I work for a new restauraunt they are using Toast, I have worked in the restaraunt business for many years, Toast is a pretty crappy system, i wouldn't waste my money on them

I learn from you day by day atleast one

Where were you January 6th?

I like you work ..,👍👍👍👍 from india

I mean, you first stated not to skimp out on quality. Then dissected the cosmo and made it much worse. They could also be given a deal on that goose citron from their vendors depending on how badly they need to get rid of it since those liquors are rarely ordered these days. I think $12 for a cosmo is pretty fair, and here in Texas that’s considered a pretty great deal if they’re using grey goose and Cointreau. I think if anything keep the Cointreau and just use Tito’s or stoli

I've used a handful of POS systems and have also loved Lightspeed the most!

100%. can’t agree more. i went to fix a restaurant that i own 10%. they have all kinds of problems. i told manager, you don’t have a system in place, make you work harder and others do whatever they want…great improvement after fixed things systematically, i follow up and check them 2 times a month

Whaaaa, the free pours, im calling the feds. Your pours were almost generous, the others were not even half an ounce lol.

Currently enrolled in the Minnesota School of Bartending. My biggest fear in entering the industry is landing a job at a bar which the guests dont tip in practice or is not busy enough to make a livable wage.

Great. Awesome video!!

I am interested plz

I do merchant processing and would love to talk to you sometime about some of the backend of pricing and give you my take on it some time. Let me know if you would be interested!

LEASE?? OMG LOLZ

Why is a funnel 300

i poured draft beer for the first time yesterday and the entire glass was just foam🤣hoping this video improves me a little

As a server, how much should I tip out the kitchen/cooks?

great video boss keep them videos coming

Some of these free pours are very generous

Keg flow all the way. Craft beers/cider on tap for only about 20-30 taps is such a better use of time than the other methods. The cost will work itself out as long as you're being proactive with your time doing other inventory, checks, training, etc.

great video boss let me keep getting some more knowledge on your videos Great job and keep it up.

Looks like exhausting work: both physically and mentally!

Good stuff