> I'm just curious to see whether it's a common trait or not.
For me it is. I'm constantly doing something new to keep myself amused
(bartending, writing, part time lab job doing molecular pathology (no joke)).
My last two bartending jobs I quit because they lacked that challange that
keeps me going. My wife thinks I'm crazy, but she also realizes that whenenver
I try something new I'll give 100% and usually be good enough at it to pay the
bills. But challange is the only thing I ever look for in a job.
Bartending for me is a challange in two ways. One getting people to experience
new drinks, not the same old thing and getting the owners to try to be modern
and not falling bakc to their comfort zone.
When a new bottle of booze comes out, I'm pretty compulsive and for some
reason I need to own or try it. Except vodka's.
As for whether this is a common trait in the F&B world, I don't think so. Most
of the people I've worked with look for the easiest way to make the most
money. New bars / restaurants represent that opportunity because they usually
have a spike is customer count for the first six months to a year. Then
something new comes along.
--
Darcy S. O'Neil
The Art of Drink
http://www.theartofdrink.com