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1. Bartending Shirts
2. Great Bartender Coupon Code
3. Great Bartender Resume
4. Great Bartenders
5. Great Bartender Gifts
6. What Makes A Good Bartender

A great bartender has a personality that connects with customers and keeps them coming back to the bar. Maintains Cleanliness: A great bartender keeps the bar and dishes in top form. Welcome to the World of Mixing Great Drinks. How can you resist the opportunity to craft a tasty. What Makes a Good Bartender? On his hospitality ethos: “I am a host, I represent the French 75 bar, and in a small way I also represent. On overlooked skills behind the bar: “Reading people is very important, as it allows you to mold your style. Nicholas Bennett. SUPERBONGTV”The Great Bartender”. 500 likes 5 talking about this. WELCOME to my PAGE and YOUTUBE Chanel SUPERBONGTV HOW TO BECOME A GREAT. Bartender Resource: How To Be A Great Bartender. The life of a professional bartender is the life of a celebrity, minus the fame. Parties, music, drinks, people, scandals, secrets and (of course) hangovers. Doors will open and opportunities will knock, and you’ll gain valuable contacts in many industries. Being a good bartender is not all about knowing every popular cocktail, nor is it simply knowing about every.

Jeremiah 'Jerry' P. Thomas (October 30, 1830 – December 15, 1885) was an Americanbartender who owned and operated saloons in New York City. Because of his pioneering work in popularizing cocktails across the United States as well, he is considered 'the father of American mixology'.^[1] In addition to writing the seminal work on cocktails, Bar-Tender's Guide, Thomas displayed creativity and showmanship while preparing drinks and established the image of the bartender as a creative professional.^[2] As such, he was often nicknamed 'Professor' Jerry Thomas.

Early life, education and work[edit]

Thomas was born about 1830 in Sackets Harbor, New York. (His 1885 obituary in the New York Times said 1832.)^[2][3] As a young man, he learned bartending in New Haven, Connecticut before sailing for California during its mid-19th century Gold Rush.^[4] While in California, Thomas worked as a bartender, gold prospector and minstrel show manager.^[2] According to his 1885 obituary, he was left some money by his father, which helped in these travels.^[3]

Saloon keeper and bartender[edit]

Thomas moved back to the East Coast in 1851, settling in New York City. He opened a saloon below Barnum's American Museum; it would be the first of four saloons he would run in New York City over his lifetime. After running this first bar, Thomas went on the road for several years, working as the head bartender at hotels and saloons in St. Louis, Missouri; Chicago, Illinois; San Francisco, California; Charleston, South Carolina; and New Orleans, Louisiana. At one point he toured Europe, carrying along a set of solid-silver bar tools.^[4] He was well known for his showmanship as a bartender: he developed elaborate and flashy techniques of mixing cocktails, sometimes while juggling bottles, cups and mixers. He often wore flashy jewelry and had his bar tools and cups embellished with precious stones and metals. At the Occidental Hotel in San Francisco, Thomas was earning $100 a week—more than the Vice President of the United States.^[2]

Bar-Tender's Guide[edit]

In 1862, Thomas finished Bar-Tender's Guide (alternately titled How to Mix Drinks or The Bon-Vivant's Companion), the first drink book ever published in the United States. The book collected and codified what was then an oral tradition of recipes from the early days of cocktails, including some of his own creations; the guide laid down the principles for formulating mixed drinks of all categories. He would update it several times in his lifetime to include new drinks that he discovered or created.^[2][5] The first edition of the guide included the first written recipes of such cocktails as the Brandy Daisy, Fizz, Flip, Sour and variations of the earliest form of mixed drink, Punch. The 1876 edition included the first written recipe for the Tom Collins,^[6][7] which appeared just after The Tom Collins Hoax of 1874.^[6][7][8]

San Francisco & the Blue Blazer[edit]

Thomas developed his signature drink, the Blue Blazer, at the El Dorado gambling saloon in San Francisco.^[9] The drink is made by lighting whiskey afire and passing it back and forth between two mixing glasses, creating an arc of flame.^[2][10] Thomas continued to develop new drinks throughout his life.^[3] His mixing of the 'Martinez', which recipe was published in the 1887 edition of his guide, has sometimes been viewed as a precursor to the modern martini.^[2] Thomas claimed to have invented the Tom and Jerry and did much to popularize it in the United States; however, the history of the drink predated him.^[3]

In New York City[edit]

Upon returning to New York City, he became head bartender at the Metropolitan hotel. In 1866 he opened his own bar again, on Broadway between 21st and 22nd Streets, which became his most famous establishment.^[4] Thomas was one of the first to display the drawings of Thomas Nast. In his saloon he hung Nast's caricatures of the political and theatrical figures; one notable drawing, now lost, was of Thomas 'in nine tippling postures colossally.' The saloon included funhouse mirrors. This historic bar has been adapted for use as a Restoration Hardware store.^[2]

Thomas was an active man about town, a flashy dresser who was fond of kid gloves and his gold Parisian watch. He enjoyed going to bare-knuckleprize fights, and was an art collector. He enjoyed traveling. By middle age he was married and had two daughters. Always a good sport, at 205 pounds he was one of the lighter members of the Fat Men's Association.^[2] He had a side interest in gourds; at one point in the late 1870s, Thomas served as president of The Gourd Club after producing the largest specimen.^[11]

Later years and death[edit]

Toward the end of his life, Thomas tried speculating on Wall Street, but bad judgments rendered him broke. He had to sell his successful saloon and auction off his considerable art collection; he tried opening a new bar but was unable to maintain the level of popularity as his more famous location.^[3] He died in New York City of a stroke (apoplexy) in 1885 at the age of 55.^[4] His death was marked by substantial obituaries across the United States.^[2]The New York Times obituary noted that Thomas was 'at one time better known to club men and men about town than any other bartender in this city, and he was very popular among all classes.'^[3] He is interred at Woodlawn Cemetery in the Bronx, New York City.

Bibliography[edit]

Thomas is known to have authored two books: How to Mix Drinks, or The Bon-Vivant's Companion (originally published in 1862, with new and updated editions in 1876, and again posthumously in 1887) and Portrait Gallery of Distinguished Bar-Keepers (originally published in 1867 and considered a lost book).

The titles of the books are organized by their outside cover titles / inside cover titles.

• How to Mix Drinks / How to Mix Drinks, or The Bon-Vivant's Companion (Dick & Fitzgerald Publishers, 1862)
• Portrait Gallery of Distinguished Bar-Keepers (1867)
• How to Mix Drinks (1876)
• Jerry Thomas' Bar-Tenders Guide / The Bar-Tender's Guide, or How to Mix All Kinds of Plain and Fancy Drinks - An Entirely New and Enlarged Edition (Fitzgerald Publishing Corporation, 1887)

Legacy and honors[edit]

• March 2003, a tribute was held for Jerry Thomas at the Oak Room at the Plaza Hotel in New York City, where bartenders gathered to make the many cocktails published in his books. The event was organized by David Wondrich, author of Esquire Drinks and a later biography of Thomas, and Slow Food, the organization devoted to traditional preparations of food.
• Thomas is featured in the Museum of the American Cocktail, founded in 2004^[12] and housed with the Southern Food and Beverage Museum in New Orleans.^[13]
• Cocktail writer David Wondrich has written a book about Jerry Thomas entitled Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to 'Professor' Jerry Thomas, Pioneer of the American Bar. The book includes an extensively researched biography of Jerry Thomas, as well as the majority of Thomas' cocktails, taken directly from his books and adapted to modern-day measurement methods (ie: 1 ounce as opposed to 1 pony). The book was first published in 2007 and was the first cocktail book to win a James Beard Award. After years of additional research, Wondrich published a revised edition in 2015.^[14][15]
• The Jerry Thomas Speakeasy opened in Rome, Italy, is named for the bartender.^[16]

References[edit]

1. ^Pete Wells, Frost on the Sun: Summertime Cocktails, New York Times, June 21, 2006.
2. ^ ^abcdefghijWilliam Grimes, The Bartender Who Started It All, New York Times, October 31, 2007.
3. ^ ^abcdefIN AND ABOUT THE CITY; 'A NOTED SALOON KEEPER DEAD.', New York Times, 16 December 1885. Note: The obituary says that he was born in 1832 and was later left money by his father.
4. ^ ^abcdWilliam Grimes, CRITIC'S NOTEBOOK; 'Shaken, Stirred or Mixed, The Gilded Age Lives Again', New York Times, March 26, 2003.
5. ^John Hodgman, All Shaken Up, New York Times, October 17, 2004.
6. ^ ^abDifford, Simon (2008). Cocktails: Over 2250 Cocktails. diffordsguide. p. 351. ISBN0-9556276-0-5. Retrieved November 25, 2008.CS1 maint: discouraged parameter (link)
7. ^ ^abSinclair, George (March 26, 2007). 'The Great Tom Collins Hoax'. Scribd. Archived from the original on December 2, 2008. Retrieved November 25, 2008.
8. ^Walsh, William S. (1892). Handy-Book of Literary Curiosities. p. 450. Retrieved November 25, 2008. Have you seen Tom Collins.CS1 maint: discouraged parameter (link)
9. ^This notion is being challenged since no contemporary (to Jerry Thomas) historical evidence, or other, exists that proves or hints that Thomas was in San Francisco during the Gold Rush. Guillermo Toro-Lira. “El Dorado’s Jerry Thomas Mystery Explained”, December 30, 2010. Re-published and retrieved on April 18, 2020.
10. ^Recipe: 'Blue Blazer', New York Times, October 31, 2007.
11. ^The Gourd Club, New York Times, May 10, 1878.
12. ^website
13. ^[1]
14. ^'Review: Imbibe!'. www.publishersweekly.com. Retrieved August 23, 2020.
15. ^Sirens, Spirit (October 3, 2017). 'Imbibe: A Book Review'. Spirit Sirens. Retrieved August 23, 2020.
16. ^https://www.thejerrythomasproject.it/en/

Further reading[edit]

• David Wondrich, Imbibe! (Perigee Books, 2007), a biography of Jerry Thomas and annotated recipe book of his drinks, by the drink correspondent for Esquire.

External links[edit]

The heart of many of the most successful restaurants today lies not in the kitchen, but just adjacent to it.

The heart of every great wedding you’ve been to might have been slightly down the aisle from the bride and groom.

Your best therapist might not have a couch and a notepad…

That’s right, we are talking about the bartender.

Hiring a great bartender for your bar, restaurant or special event could be a huge make or break. Hiring a bartender requires more than just finding someone who can mix gin and tonic.

In this article, we will lay out everything you need to know about hiring a great bartender.

Let’s dive in.

Responsibilities of a Bartender

Everyone thinks they know the responsibilities of the bartender.

Make a few drinks, talk to people and take money, right? Wrong. A bartender usually has a variety of responsibilities, ranging from ordering supplies, maintaining inventory, creating a cocktail menu, managing other bar staff and, yes, making drinks.

We have included a few responsibilities to include when writing your bartender job description.

• A gracious, friendly, patient and helpful attitude towards guests
• Ability to multi-task and work in a very busy environment
• Flexible schedule with full availability on nights and weekends
• Working knowledge of food and beverage laws and regulations
• Full bar service including wine, beer and crafted cocktails
• Check customers’ identification to ensure they are of legal drinking age
• Maintaining inventory and bar supplies
• Creating and implementing nightly or weekly bar menu, including bar specials
• Making drinks in a quick and efficient manner

The Bartender Is Rarely Just A Bartender

So you’re looking for a bartender? When you are looking for a bartender, you might also be looking for a manager, a wine expert, a bouncer and a therapist.

Take a moment to consider what type of establishment you are staffing.

In a traditional restaurant, the bartender is usually the top of the front of house chain of command. Providing drinks for their servers as well as for their own bar, a bartender can be a huge part of the dining experience.

When dealing with a more fine dining situation, you will likely want a bartender that has knowledge akin to a sommelier. In this way, your bartender can knowledgeably recommend suitable pairings for each course.

In a more straightforward bar situation, the head bartender will also maintain a leadership role. The bartender will create the drinks, face with customers and will likely manage any doorman or barback working in the establishment.

In short, in many situations you will also want your bartender to have managerial or other special experience.

Traits of a Great Bartender

In addition to the listed responsibilities, the next best trait of a great bartender is experience. It is even more important if you are building out a bar staff.

Bartending requires someone who knows how to maintain composure when a bar is packed with people during NFL Sundays. Conversely, a great bartender will have the know how to deal with an almost-empty bar with one customer who has had “too much”.

Experience in bartending cannot be taught in a book (or blog post) – Most of the most successful bartenders have spent many nights behind bar learning by real experience. This brings us to our next trait of a great bartender: a great teacher.

If you have busy bar you need to staff, consider hiring a team of one or two experienced bartenders. Support these bartenders with barbacks. Barbacks are tasked mainly with restocking, washing glasses and being general support. When there is downtime, a great bartender will be able to teach the barbacks about certain drinks, how to maneuver tricky situations and simply by working alongside them.

Writing Your Bartender Job Post

Now that you have considered the type of bartender you need for your restaurant, it is time to get to writing that post.

There are four main components to include in your bartender job post.

1. The Title

The title matters!

Most bartender jobs will have a title that simply reads “Bartender”. Make yours stand out by mentioning what sets you apart. Is there competitive pay? Are there any health benefits? Mention it in the title!

Examples:

• Offering Competitive Pay and Benefits for Bartender
• Bartender for Busy Restaurant (Great Tips!)

2. The Introduction

The introduction part of the job post is nothing fancy. Use these 1-3 sentences to summarize your company, its beliefs and the type of person you want to hire.

Example:

At Sheraton, we go above and beyond in everything we do. We are inspired by our guests and one another – and are driven to make things better. We love what we do, and we give it all we’ve got – on property and off. When guests stay with us, it’s not just a room with a bed that they’re buying. It’s an experience. We’re looking for someone who is ready to go beyond in everything they do. If you are someone with a genuine drive to improve your life and the lives of those around you, we encourage you to explore careers with Sheraton.

3. The Responsibilities & Requirements

The responsibilities and requirements section is fairly straightforward. This is where, in bullet point form, you will list the responsibilities and requirements of your bartender hire. Because these sections can tend to be long, it is crucial you use bullet points to make it legible. No applicant wants to sift through a block of text in a job description.

The responsibilities will summarize the day-to-day tasks and duties of the bartender.

The requirements will summarize the experience level, ability and knowledge necessary to be hired.

Example:

As Bartender, you will:

• Provide exceptional service to guests by promptly welcoming and courteously serving guests in a can-do fashion, engaging in polite conversation when time allows.
• Be fully informed of beverage and menu offerings, in anticipation of guest needs and to deliver highly attentive service.
• Prepare drinks for cocktail service orders and have a passion for mixology. Maintain a safe, clean environment, which includes managing people with discretion and professionalism and occasionally diffusing difficult situations.
• Prepare, Cook, and Serve food from menu offerings for hotel & local guests in outlet.
• Ensure the bar and its equipment are clean and fully functional.

4. The “How to Apply” Section

With modern online job boards, the how to apply section might be a little more obsolete. Most job boards include an “apply now” button on the job description form.

However, some employers use a How to Apply section to make sure an applicant is paying attention or to explain any special instructions in the application process. If you are conducting on-site interviews, you will also want to include these details in the “How To Apply Section”

Once your basic outline is written there are many ways to optimize your job post in order to make it more viewable (and clickable!)

Bartending Shirts

Where to Post Your Bartending Job

Once you have decided the type of bartender you need, you will want to make sure your job is seen by the best bartenders out there. Sure, you can post your bartending opening to Craigslist, Indeed, Monster or any other large job board.

However, when looking to fill a job in a specific sector, like hospitality, you will want to go to a niche job board. Typically, available bartenders will look at restaurant job sites or hospitality job boards to find their next gig. Make sure they see your job there!

Here are a few great places to hire your next bartender:

Questions to Ask Bartender References

When hiring anyone, checking references is generally a good step to take. When hiring a bartender, it is a crucial step. While your bartender interviewee might be charming and personable (great traits of bartenders) it is important not to hire them on the spot.

There are a few bartender-specific questions you will want to ask when checking references. Here are a few (and why!)

• Did the candidate work alongside other bartenders/server at this job? How do she get along with her coworkers?

Why: Dependent on the type of bartending job you are filling, the bartender will need varying levels of interpersonal skills. While a bartender may be great with customers, that sort of respect and affability can be lost on coworkers, especially when it is very busy. On a friday night, the bar will likely be imbued with drink orders from seated bar patrons, servers and walk-ins. A great bartender will be able to balance this while remaining friendly and relaxed with everyone.

• Did the bartender have a lot of friends or regulars visit?

Why: It’s great for a bartender to have regulars and friends visit, in theory. While a star bartender bringing in crowds on an otherwise dead Tuesday night is great, there can be drawbacks. Use this question to make sure that your bartender hire does not have a reputation for giving away freebies to friends and groupies.

While the margins of profit on a bottle of well liquor can be huge, they are nothing when being given away shot by shot to your new bartender’s friends.

• Did the bartender adhere to health code and/or keep a clean and sanitary bar?

Great Bartender Coupon Code

Why: A visit from the health department can ruin a great Saturday night. Use this question to gather how much attention a bartender pays to the bar itself. Would dirty bar towels be left sitting next to clean glasses? Were lemons and limes cut and iced in a clean place? Make sure your bartender hire has pride in the cleanliness and approachability of the bar itself.

• What did an average Friday night look like? Monday night?

Why: This is an important questions for staffing your bar. Use this question to gauge how your prospective hire deals with busy crowds and the more dead nights. If you will also rely on a bartender to cut staff on slow nights for budget, this will be an important line of questioning.

How to Keep A Bartender

With every hire, a great manager will be immediately thinking of how to keep their new employee. When you find a great bartender, you will want to earn trust, respect and loyalty.

Great Bartender Resume

Be upfront when interviewing and hiring a bartender. Because many of the busiest times at a bar coincide with holidays and weekends, you will need to be upfront with your requirements.

Do not make the mistake of seeming easygoing. If you need your bartender every day between November 24 to January 1, make that known.

Great Bartenders

Ask the hard questions during the interview. Without toeing into illegal interview questions, ask the bartender the tough questions in the interview process. You don’t want to find out that your bartender likes to throw punches on a rowdy night.

Great Bartender Gifts

Finally, have a great support system for your bartender. Bartenders deal with a lot on a daily (or nightly) basis. Making sure your bartender has a great supportive staff of barbacks and security makes it easier for them to focus on their main initiative; making drinks for their customers.

What Makes A Good Bartender

Happy hiring and good luck!