It’s been awhile since I’ve bartended, but I want to tell you about some of the most important life lessons I’ve learned from behind the stick. I’ll probably pepper these through the day so stay-tuned. And, as always, feel free to share your own.
We all know that guy (or gal or person). I scarcely have to tell you the story but let’s do it anyways. That guy was an elderly Australian women in my case. She was a regular that would get tipsy and hang all over everyone, uninvitedly talking their ear off.
One evening she chased other regulars away, leaned over the bar and—insisting she whisper in my ear—said, “I used to be a nude model.” I had enough. I told her: I’m sorry if I’m the first to tell you but you’re annoying and 86d her. Don’t be that person. Be aware of other people.
2. Learn to 86 people
This is critical in life (as in bars). I 86’d her, which means I kicked her out & banned her from returning. My regulars returned and everything was back to normal. I know it sounds harsh but toxic people, for whatever reason they’re toxic, ruin everything.
3. They Can’t Reach the Liquor Without You
One night a group of young men came in asking for So Co & Lime shots. They were jerks from the jump. I told them, we don’t have So Co. So they got annoyed & left. Meanwhile it was behind me on the back bar. I didn’t owe them the shots.
Learning to 86 someone is key but also understanding that often you’re in control and don’t have to hand someone the keys to their (and your) own demise. Don’t give something to others that they don’t deserve in the first place.
4. Most People Have No Idea What They Want
It’s not uncommon for someone to stare blankly at the back bar or just shoot off something completely nonsensical. Often, they’re just aping someone else’s order. Rather than getting mad I learned to ask better questions.
5. Mis en place
No bartender can be successful w/o mis, which means “everything in its place.” It’s about setting yourself up to execute drinks quickly w/o “shopping,” as we used to call it (looking around for stuff). Effectively it means being prepared for the chaos to come.
6. The Only Way Out of the Weeds is to Push Through
We call being busy “the weeds.” And you can’t fake your way out or bullshit your way out or wish your way out. You just gotta push through. It’s not a test of character; it’s a test of endurance. Though one breeds the other.
7. Carry a Lighter
Older bartenders used to carry lighters to light women’s cigarettes. Not a fan of the patriarchy (or cigarettes) but the idea of being prepared to help others is a good one that should carry on. I have a multitool handy and first aid kit in the car, etc.
8. Always Fill the Water Glass First
Liquor isn’t always a given but hospitality should be. Plus, everyone needs to drink more water. This is a no brainer for bars and life.
9. Listen to Everything, Hear Nothing
Being a good listener is an important trait for bartenders. And it’s good to remember orders. But people say a lot of dumb shit when they don’t think people are listening. It’s best to let it go as they’re likely boasting and/or lying.
10. Leave the Fridge Stocked at the End of the Night
The simple implication is be courteous to others, especially the daytime bartenders. But the more complex implication is that it’s best to leave the world better than you found it. Even if that just means not fucking it up.
And, lastly…
11. Exit gracefully.
I can’t tell you how many assholes make a fuss when they’re cut off or come last call. I’ve seen people physically grab & hold onto the bar. But when it’s time to go, it’s time to go. Don’t make it hard on everyone else. Just exit with grace.
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Many people don’t know what they want at the bar. They stand and stammer, have a default order they heard someone else make, or pick something from the menu that approximates what they think they like. The best bartenders learn to ask good questions to help. Here’s how I do it:
It’s called triangulation. You pick three aesthetic criteria like:
Sober October is over, for some of us, but what a ride it was. Instead of drinking water and watching sermons—though I did both, too—I drank so many exciting NA beverages. Here’s my top 10 new favorite NA drinks I had during October:
1. Monday Gin Alternative
It’s Monday right now, so pour yourself a gin alternative. Why not Monday “Gin”? Strong juniper notes, spice, citrus—everything you expect from a good gin—with a decidedly bitter finish, it’s a great stand in for London Dry. drinkmonday.co
2. Everleaf NA Bittersweet Aperitif
If Lillet was better, it would taste like this (and it would source using sustainable practices). But it doesn’t. Everleaf does. I would use this in alcohol or no alcohol drinks. Or, just drink it on the rocks with tonic. @everleafdrinks
There’s a reckoning that has to happen in the cocktail world beyond the very just criticism of who works at them & who cocktail bars are for, intersecting race, gender, and class. We also hold up symbols of white supremacy, which are intricately tied to the history of cocktails.
For one, Tiki drinks are delicious and a much needed escape, but who escapes? Definitely not Pacific Islanders and other indigenous cultures being referenced in the garish and fabricated images meant to represent them. eater.com/2019/10/7/2089…
How about David Embury, a person I’ve frequently referenced, and who is a hero of the classic cocktail re-emergence, who is a noted racist. thedailybeast.com/the-bigot-who-…