The Lost Art of Bartending

If you think about the profession of bartending I'm sure the first thing that pops into your mind is the "nightclub" bartender, or liquor dispensers as I like to call them, who just push across drinks that you call to them, and make them as fast as they can and just take your money without so much as a thank you and forget about a memorable cocktail. And to actually see some personality with most of "these" types of liquor dispensers? Forget it. To them it's all about the money and collecting phone numbers, or adding notches to their bed post. Lost in the mayhem that is the nightclub is the artistry of bartending.

Bartending dates back to the ancient ages within the Greek, Roman and Asian societies. Back in those days, public brew houses (or pubs) were places for people on the run to hide from government bodies, so brew houses became a barricade for people, thus the name bar. And the word tender is archaic meaning to treat with tender regard or care. So the word bartender is one whom treats people in a caring matter while hiding them from the everyday threats of society. And if you think about it.....how true is that? Extremely! Bartending is more than making cocktails and pouring beer....and certainly more than collecting money.

So for those of you looking to become a bartender, or more importantly the people who are already behind the "stick" and are serious about your profession, my first bit of advice to you would be, learn your craft -- it's not about collecting phone numbers and really if you think about it, it's not about making drinks in most cases. People can sit at home and mix their own gin and tonic or whatever concoction they're craving. People come to the bar to escape the everyday grind and be entertained by the gatekeeper to paradise.... a.k.a the bartender. It's about the people. We all have a bit of politician in us as well. Shaking hands, hugging babies, and smiling through the toughest of times. Making your guests feel welcomed and comfortable at your bar is the biggest hurdle, after that it's as easy as being your entertaining, happy self and keeping their glass full.

Second bit of advice I would give is, take pride in the cocktails you're giving to guests. I'm not saying you have to create this drink in which it takes muddling, 10 different ingredients and candy coated rim and flame to produce, no, I'm talking about making something as simple as a gin and tonic. Select a terrific brand of gin and tell your guest why you chose this particular gin to make their drink. If you don't know the difference ...... learn it!! Pour the correct amount in the cocktail and don't forget about the garnish. Use the best looking lime or twist or whatever you are using, your drink is only as good as it looks. If your drink looks great - in your guest mind it already tastes great and they haven't even put it to their lips yet. Too many times have I seen or been a victim of the "burned" drink. I'm sure the bartender is thinking they are doing a favor by pouring an obscene amount of booze. Trust me when I say if you think you're getting a better tip by pouring straight booze -- you're wrong and it could backfire in a myriad of ways. Don't compromise the quality of drink you're making by thinking about the tip you'll receive by doing so.

Third strain of advice I can give add your own flair to your repertoire. Flair by definition is adding a distinct style and elegance to a routine; a natural talent or aptitude. Flair is NOT flipping bottles and glasses everywhere. Flair is something as easy as the way you place the cocktail napkin in front of your guest. Or the way you shake the martini shaker, or something as easy and subtle as the way you dress behind the bar (no, not Office Space flair either!). Every movement and gesture you make as a bartender behind the bar can be considered flair if done properly, and people appreciate it because it shows a passion for what you are doing.

Lastly, but I'm sure not least, is BE YOURSELF. If you don't like to be around people, work odd long hours and are not naturally jovial than this business is not for you and you should get out of it. Guests and employers can and will see right through the facade and your tenure in this business will be short-lived and unfruitful. This industry is unforgiving and unrelenting, but is extremely rewarding and exciting. Some of the best bartender's I know are not known for their ability to invent and create crazy libations, they are known for making great cocktails while providing an escape while sitting at their bar. People want to be around them and they have an aura about them that is magnetic and appreciated -- this my friends is what this business is all about, if you wish to be successful at it.