Benefits to bartending in a local neighborhood bar

June 9, 3:46 PMBartender ExaminerKathleen Neves

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I began my bartending career behind a local, neighborhood bar. Our bar was open for lunch, had a solid happy hour and attracted a late night college crowd. The food menu consisted of basic bar food items such as burgers, sandwiches, salads and finger foods. I was quickly versed in making and selling cocktails while serving food. Our clientele was made up of the people who worked in the offices in the nearby area (our lunch crowd), the construction workers who worked on jobs in the neighborhood that came in for our happy hour and the college kids who took advantage of our special late night promotions such as Two Dollar Tuesdays and wanted to celebrate their 21st birthday or just the fact that they were no longer living at home anymore.

Bartending at a local neighborhood bar for two years really gave me incredible experience on being able to work in all different types of situations. I had to build up relationships with my regulars who would come in on a daily basis, at the same time, ordering the same thing. I perfected my Bloody Marys. I mastered pouring a proper pint of beer (we had 24 beers on tap). I became very well versed in the typical shots people would order on their 21st birthday such as Atomic Stoplights, Three Wisemen, Surfer on Acids and Liquid Cocaines. I introduced “matt shots” to the obnoxious and sometimes willing. I even had to perfect the art of telling someone they were cut off for the night when they had too much to drink.

I had to entertain the construction guys who would come into our bar thirsty after a full day of working in the sun. Our construction guys could be rowdy and a little crass at times. Working at the neighborhood bar, I learned to deal with these personality types effectively and in a fun way. I guess you could say I learned to build up some thick skin. My tips depended on my fast thinking and witty comebacks with my customers.

Even though my cocktail making didn’t venture too far into using fresh ingredients or even a muddler, I developed invaluable skills that I have been able to transfer to any bar I have ever worked behind here in the city. I always tell people that with bartending, ten percent of the job is the drinks. The other ninety percent of the job is personality. Any monkey can learn to make drinks and craft a creative cocktail, but it takes a special person to be a great bartender that bar patrons come back time and time again to drink with and spend their money on.

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