loved the video ! thank you ! i have been bartending for 15 months now at a busy restaurant in the suburbs of boston. we are somewhere between craft and volume. the bar manager is genuinely a wizard and has a very carefully curated drink menu that is fantastic. one big myth i tell non service industry friends about is that the most important part of bartending is the drink making. when i first got moved from serving to bartending i was told by the bar manager "you and i are not bartenders... we are dishwashers" and it is so true. so much of my job is cleaning the glasses for the entire restaurant, tidying behind the bar, and just general bar back stuff and not about slinging craft cocktails all night. people who are interested in getting into the gig often ask if i went to bartending school or anything and i always tell them "you can learn everything those places would teach you on youtube, the stuff that will make you a good bartender for the spot you are at is working bar at the spot you are at... not an expensive course" i think this is important for people to know for a few reasons. firstly if they would struggle to fund taking a course then they really should not because it isn't even necessary and most hiring bartenders would disregard it if you told them you took a class. secondly just to demystify the profession ! if you can handle being very stressed during the rush hours of the night then you can do the job ! you don't need a course. anyway, sorry for the long comment, but thank you for the video ! cheers !
Super great, I can only imagine how difficult it is to bartend, when I see the intense backlog of drinks at certain places, and a bartender will be stuck on their own with 50 people hounding them, seems like a mind-breaker. Thanks for making this! Also, is that a Holmes Cay Fiji 2004 that I see on your topshelf back there?
worked at a bar where the bartender would always brings shots back into the kitchen when the bar was dead. cool guy to work with, he got fired pretty quick tho. neat while it lasted.
I feel like people assume anyone who says "I'm a bartender" may as well be saying "I'm a line cook at a shitty burger joint". There's a range in cooks from the burger slingers at fast food up to the Michelin starred chef. Bartending to my eye is the same, there's a huge range of skill levels and how seriously the individual takes it. Sometimes it's a job, but it's also a career depending on the person and where they're at.
Great video! Good bartending is an absolute skill both in terms of making cocktails and interacting with customers. I don’t go back to a bar/restaurant where the bartender isn’t great at both.
I’ve been bartending for 15 years. Started at casual dining restaurants and worked up to one of the original legacy craft cocktail bars in my city. I feel like post Covid things have definitely changed with bar/cocktail culture. I don’t make nearly as much money as I did when I tended a TGIF in the late 2000s. I can kinda say in my city going out and cocktails are over. I can further say since Covid industry pros are moving on and people like me who are holding out are left in the dust. New hires are extremely unprofessional and not into the game as much as many were. I used to be a rock musician and im starting to get the same feeling I did when dubstep was popular. Everyone has Liquid intelligence and Death and company books. People can make better drinks at home then most bars. I feel like bartending is losing its charm
Interesting observation re pre-pandemic vs post-pandemic. As a patron, I've noticed similar. During the pandemic I upped the quality and variety of cocktails in my home bar. And with the higher costs of living, we don't go out as much as we want. One positive is now when we do go out, we want to go where the cocktails are higher quality, and I'm much more appreciative of the bartending craft & creativity, the beauty and deliciousness of well made cocktails. Consequently I enjoy & appreciate the experience more, I spend & tip more when we do go out, than before the pandemic. Cheers 👍🍸
Wow! Attitudes like this can be very counterproductive. Why insult the person who controls what you drink? Could work out negatively for you. I have a lot of respect for bartenders (except for the ones who shake my Manhattans and/or don’t know what a classic daiquiri is). It’s a tough job and, when done right, is an art form and great entertainment.
loved the video ! thank you !
i have been bartending for 15 months now at a busy restaurant in the suburbs of boston. we are somewhere between craft and volume. the bar manager is genuinely a wizard and has a very carefully curated drink menu that is fantastic.
one big myth i tell non service industry friends about is that the most important part of bartending is the drink making. when i first got moved from serving to bartending i was told by the bar manager "you and i are not bartenders... we are dishwashers" and it is so true. so much of my job is cleaning the glasses for the entire restaurant, tidying behind the bar, and just general bar back stuff and not about slinging craft cocktails all night. people who are interested in getting into the gig often ask if i went to bartending school or anything and i always tell them "you can learn everything those places would teach you on youtube, the stuff that will make you a good bartender for the spot you are at is working bar at the spot you are at... not an expensive course"
i think this is important for people to know for a few reasons. firstly if they would struggle to fund taking a course then they really should not because it isn't even necessary and most hiring bartenders would disregard it if you told them you took a class. secondly just to demystify the profession ! if you can handle being very stressed during the rush hours of the night then you can do the job ! you don't need a course.
anyway, sorry for the long comment, but thank you for the video !
cheers !
These are all great points! The notion of bartenders as dishwashers hits especially close to home 😂 Cheers!
Super great, I can only imagine how difficult it is to bartend, when I see the intense backlog of drinks at certain places, and a bartender will be stuck on their own with 50 people hounding them, seems like a mind-breaker. Thanks for making this! Also, is that a Holmes Cay Fiji 2004 that I see on your topshelf back there?
It is! I haven't cracked it yet but I like the distillery so I try to pick up Fijian rum when I can.
@@ZachZoschke Yes!! Me too, I'm a big Holmes Cay fan, my favorite ever is the Guyana 2011 single barrel, but the Fiji is extremely good!
worked at a bar where the bartender would always brings shots back into the kitchen when the bar was dead. cool guy to work with, he got fired pretty quick tho. neat while it lasted.
Lol yeah, that'll do it
I feel like people assume anyone who says "I'm a bartender" may as well be saying "I'm a line cook at a shitty burger joint". There's a range in cooks from the burger slingers at fast food up to the Michelin starred chef. Bartending to my eye is the same, there's a huge range of skill levels and how seriously the individual takes it. Sometimes it's a job, but it's also a career depending on the person and where they're at.
Great video! Good bartending is an absolute skill both in terms of making cocktails and interacting with customers. I don’t go back to a bar/restaurant where the bartender isn’t great at both.
3RD?!?!=======>REAL bronze...
I’ve been bartending for 15 years. Started at casual dining restaurants and worked up to one of the original legacy craft cocktail bars in my city.
I feel like post Covid things have definitely changed with bar/cocktail culture.
I don’t make nearly as much money as I did when I tended a TGIF in the late 2000s. I can kinda say in my city going out and cocktails are over.
I can further say since Covid industry pros are moving on and people like me who are holding out are left in the dust. New hires are extremely unprofessional and not into the game as much as many were.
I used to be a rock musician and im starting to get the same feeling I did when dubstep was popular.
Everyone has Liquid intelligence and Death and company books. People can make better drinks at home then most bars.
I feel like bartending is losing its charm
Interesting observation re pre-pandemic vs post-pandemic.
As a patron, I've noticed similar.
During the pandemic I upped the quality and variety of cocktails in my home bar. And with the higher costs of living, we don't go out as much as we want.
One positive is now when we do go out, we want to go where the cocktails are higher quality, and I'm much more appreciative of the bartending craft & creativity, the beauty and deliciousness of well made cocktails. Consequently I enjoy & appreciate the experience more, I spend & tip more when we do go out, than before the pandemic.
Cheers 👍🍸
That was great!
Thanks!
You remind me of Zach Galifianakis. Love it bro
Thanks bud
ZACH!! This was an interesting video!!! There's nothing like a great bartender for sure!!!
Wow! Attitudes like this can be very counterproductive. Why insult the person who controls what you drink? Could work out negatively for you.
I have a lot of respect for bartenders (except for the ones who shake my Manhattans and/or don’t know what a classic daiquiri is). It’s a tough job and, when done right, is an art form and great entertainment.