After a while, I got used to the sound the front door made when customers walked in. The hinges creaked just so and when I looked up from the bar, I often saw a young couple of regulars walk through the entrance arm in arm, smiles on their faces, rain in their hair and thirst on their lips. They’ve arrived at the pub — short, of course, for public house — in need of some food, drink and comfort. And there I was, readied.
For the past nine years, encounters like these were my professional life as I worked behind the bar in an oft quiet, sometimes rambunctious Seattle pub — no craft cocktails, just 18 taps of fine, hoppy goodness. And, in that time, I gleaned a few important trade secrets that I’d like to pass on to both sides of the bar — bartenders and future patrons alike — so that folks may know what’s running through the mind of their frantic, favorite bartenders.
Know the beer: Seems obvious, but it’s important for me to know how the beer is brewed, how it drinks, how strong it is, how it compares to the other draft options. In a way, it’s easy to muddle through descriptions but eyes really light when I delve into the story of the beer. What’s a saison? How do you brew a CDA or an IRA? Does a certain dark beer drink light? These are questions the public wants to know and these are the answers I share with my customers.
Tell a story: Anyone who’s participated in public speaking knows that the performance isn’t just about the words themselves. Rather, it’s about how the audience feels during the talk. Bartending is a type of performance art too. Patrons want to be wrapped up, enraptured and dazzled. In the end, it’s not about anything but that feeling: People don’t walk out feeling good because of the specific beer they drank or the burger they ate. Rather, it is the artful combination of everything. Just as a painting isn’t successful just because of the color of the paint or which topic the painter chose to depict. Instead, it’s about the invisible art that connects all the points.
Remove embarrassment: It’s amazing how many people feel bad about what they order. If someone requests a beer and a burger but I can see they feel like the right choice is seltzer and a salad, then I try to make them feel at home with what they asked for. If I had a guest over for dinner and they loved my lasagna and porter, I wouldn’t say, “Goes straight to your hips!” I want to make people feel comfortable.
Kindness is king: In that, my job is to take on the crappy feelings, the wants and the needs of the folks who walk in needing a beer. Essentially, I’m a sponge for wants and my job is to say, “Yes” with a smile. Being a bartender is hard. At times you’re a parent, a server and a therapist.
Know your boundaries: But remember, I’m also not a doormat. Bartenders can’t be pushed in all directions all the time — that’s not sustainable. We have to keep a modicum of sanity so we can help the next people walking in.
Curate an atmosphere: Many difficult nights have turned lovely thanks to the artists and creative folks who’ve come into my pub. Whether they’re making paper cranes for the shelves or the room is listening to the newest songs they wrote, I am doing my best to foster a creative attitude around the space, which can be key to longevity and a better experience for everyone involved.
Be mindful of the drinker: As a bartender, it’s my job to see you, to make you comfortable and to ensure you’ve left the bar happy. Those are the first three things I think when I hear the front door open. I’m here for you — even during those super-busy times when it doesn’t seem so. We will get through the night together if we remember we care about each other in the bar and outside of it.
