Professional Bartender

Q. What advice do you have for a customer looking to hire a provider like you?

A. Any bartender worth his/her salt should know how to make any high ball or cocktail, even if he/she has never heard of it. I would ask the bartender for some obscure drink. If the bartender has never heard of it, he/she should ask you what goes into it and offer to make it anyway. If the bartender does not make such an offer, it is a sure sign that the bartender lacks experience and know-how.

Q. What questions should a consumer ask to hire the right service professional?

A. The question perhaps most often asked is "how much alcohol do I need for...?" The answer to this question depends greatly both on the relative age range of the attendees and on the attendees' drink preferences. For instance, if the party is mainly for those in their 20's, the likely predominant drinks will be beer and/or shooters (1 1/2 ozs liquor + liqueur[s]). If the party is mainly for those in their 30's, the likely predominant drinks will be a bit broader--higher-cost beers, high ball drinks, wine, etc. These are generalities, but they surprisingly hold true in most cases.

Q. What important information should buyers have thought through before seeking you out?

A. Anyone who plans to throw a party or wedding and needs to hire a bartender(s) for the occasion should know (1) the relative number of attendees expected; (2) the relative ages or an age range of the expected attendees; (3) the duration of the event. The bartender will need this information to provide you with an estimate of your alcohol and glassware needs and suggestions as to the type of drinks to be served. The duration of the party is important, because most bartenders charge hourly, so you will know how much the bartending services will cost for the event.

Q. Why does your work stand out from others who do what you do?

A. I am not just a bartender, but a mixologist. Unsure of the difference? For instance, unlike most bartenders, I prefer not to shake or stir my Martinis. I "swirl" them. Trust me, this makes for a tastier drink, because the gin/vodka, vermouth, and olive juice blend more subtly. Of course, I can shake or stir with the best of them, if that is what you prefer, but I like to suggest my "swirl" technique to those new to Martini-drinking. I cannot divulge all of my secrets, but this is one of my many tricks-of-the-trade that I use, which may make the drinks that I serve some of the best that you have ever tasted.

Q. What do you like most about your job?

A. I love the freedom and flexibility of having my own private bartending business as opposed to working as a bartender in a bar. I also thoroughly enjoy the social atmosphere and interesting conversations that tend to come up in this line of work.

Q. What do you wish customers knew about you or your profession?

A. A top-notch bartender must be many things: a sociologist, psychologist, shoulder-to-lean-on, sports enthusiast, political analyst, and general world philosopher. Additionally, a bartender must obviously have the requisite know-how to perform specialized tasks such as layering for pousse-cafes, and lighting flamed drinks. Such tasks are not as easy as they sound and require practice, experience, and a bit of flare to perform successfully.

Q. What are your most common types of jobs?

A. I've done mostly medium to large-sized private engagements: a Christmas party serving 50 - 75 people and a wedding engagement party serving 90 - 100 people are a sample and a good touchstone for my typical jobs.

Q. Do you do any sort of continuing education to stay up on the latest developments in your field?

A. I currently own two books on the subject--The Complete Bartender by Robyn M. Feller, published by Berkeley Bartending and Complete World Bartender Guide edited by Bob Sennett, publised by Bantam Books. Together these books provide the recipes for over 3 thousand domestic and international drinks as well as tips on "specialized" topics such as toasts and party theme ideas. I always have my eyes open for a good well-rounded bartending book.