> I'm 18 right now, and this fall I'm starting my associates for
> Hospitality. The main goal is to be able to own and bartend at my own
> bar. The question is, would you, as more experienced bartenders, have
> any advice for me on what way I should go or what I should do? What's
> a good way to prep for my chosen field until I can actually go out
> and get certified. If you knew then what you do now, what would you
> have done differently?
I definitely agree with Daddy-O. The more venues you have worked the better,
just be sure you don;t make your resume look like you are job hopping. My
experience has been mostly in Hotels and Fine dining but also includes family
dining, chain dining (highly recommend for the organization and training),
nightclubs where no glass went over the bar (just in case a fight broke out),
strip clubs, neighborhood bars, and one dive bar
The advantage you have that some of us didn't when we started in the field is
the internet. I started tending in a small town in Georgia with no budget to
travel to the cocktail meccas of the world, and the books available at the
time were shit.
Nowadays there is a host of info available. Learn from it.
And remember that no matter how much you know about drinks , liquors, recipes
and all that, tending bar is about customer service.
--
Chris
www.santafebarman.comhttp://blogs.forbes.com/chrismilligan/http://www.facebook.com/profile.php?id=1298351116