Message 1642 of 22774 in Behind the Bar

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My integrity is not in question here as maybe yours Kdiddy?
As for credentials, I have been a bartender for almost ten years.  Read some 
threads, you will see an almost entire history of my experience.  I have only 
worked one small pub like neighborhood dive (what fun!), one members only 
private club and have done nothing but high volume from corporate places of 
the likes of Shooter's on the Water (Cleveland and was approved to transfer to 
Ft. Lauderdale's store for the winter months), Hard Rock Cafe and a little 
booze it up, busy island resort/paradise of Put in Bay, South Bass Island.  I 
was recruited to Beaver Creek in Vail, Colorado to bartend a ski season, which 
is something I never encountered in the world of food and beverage and I find 
more akin to the corporate 9-5 blue suit rat race world.
If you know a little about service then why aren't you using that clever wit 
and charm to flatter your customer and perhaps earn a golden reward of when 
they tip more than they normally would, without use of offensive 
preconceived/prejudicial labelling?  Would you too hate to be categorized 
based upon what you do for a living?
Any experience in serving, beit waiting tables or pouring drinks, will teach 
you that you can make whatever it is you want to make.
Lynn
P.S.  If the job is beginning to suck that much, start looking!  Another job 
and a whole fresh outlook and suddenly the world is a better place.