She Strengthens

The Unspoken Rules of Bartending

When it comes to living in a big city, one of the best perks is having friends with diverse careers and work lives. I’ve learned a thing or two about the food service industry from my friends who have worked as bartenders, baristas, and servers. Recently, I sat down with a close friend who has spent six and a half years behind the bar to get the inside scoop on what it’s really like to be a bartender.

A Career in Bartending

My friend started his bartending journey in an English pub, where he learned the ropes in a high-volume, fast-paced environment. He then moved to the United States, where he worked in various bars and restaurants, including a cocktail bar, a margarita bar, and an upscale restaurant in Manhattan. Currently, he tends bar at a wine bar in the West Village.

Debunking the Myths

One common misconception about bartenders is that they make a ton of money. While it’s possible to earn a good living as a bartender, there are caveats. Many bars pay their bartenders in cash, which means they have to cover their own benefits and taxes. In reality, most bartenders earn a normal amount, and it’s not as lucrative as people think.

The Importance of Tipping

When it comes to tipping, my friend stresses that it’s not just about throwing some change on the counter. Tipping is a way to show appreciation for good service, and it’s essential to budget it in when dining out. He estimates that 70 to 80 percent of customers tip appropriately, but tourists can bring that percentage down.

Pet Peeves

So, what gets under a bartender’s skin? For starters, asking about their tips is a major faux pas. It’s like asking someone how much they earn in a salaried job. My friend also wishes customers would read the menu and make an effort to interact with them. And please, don’t assume they’re just there to serve you – they’re human beings too!

Rude Customer Encounters

My friend has had his fair share of difficult customers, but one encounter stands out. A couple came in, and he gave them space, thinking they were on a date. However, they took offense to his lack of attention and refused to tip him. They even went so far as to complain to his manager, trying to get him in trouble. It was a degrading experience that left a sour taste.

Industry Stereotypes

Are there any stereotypes about people who work in the food industry that are true or untrue? My friend thinks the stereotype about substance abuse is overblown, but he does believe that kitchens can be patriarchal and chefs can be difficult to work with. He’s also seen female bartenders face harassment and condescension from male customers.

Parting Advice

In conclusion, my friend wants customers to know that they should be clear about their needs and respectful of their time. Don’t try to manipulate them into thinking you’re fancy, and don’t overstay your welcome. And for the love of god, leave when the bar closes!