“Everything in moderation, and that includes moderation itself.” ― Tadahiko Nagao Honestly - in hospitality [and especially bars] we should study this quote often - maybe daily. Bartenders are so prone to overdoing it with details at times - and then [or others] neglecting other details. One of the first totally neglected point - but nowadays vastly overdone topic is ice. Until the "ice-craze" ice for drinks came out of a ice-machine. Usually a crappy one, which was not able to produce proper cubes - nor consistent and adequate quality of and shape of ice. These ice machines are still standing in a lot of hotels - a lot of restaurants and a lot of bars. Maybe half a decade ago, there was a rather healthy shift to better machines - ]lets mention here the only two brands, which are until now able to produce proper cubes: Hoshizaki and Kolddraft] - and everything could be so good. But this was not enough for some. Japanese bartenders are chi...