![]() ![]() So there are definitely some bars where people are making a lot of money, but in some of those places, it’s all cash and they get no benefits. You can make a ton of money, but there are caveats to anything. Which made it easier for me to get a job back here, and I skipped the normal climbing of the ranks of like, starting as a bar back.Ī lot of people have the assumption that, in New York, bartenders can make a ton of money. And when I moved back to America, I had a year of bartending experience in a really high-volume bar. So, they hired me straight-up as a bartender with no experience. I was lucky, because in England, there’s no tipping, and it’s a less service-oriented job, so they don’t require as much experience when they’re looking to hire. ![]() So it was food service, just obviously a much lower service standard. My high school job was working at an ice cream counter, and honestly there were a lot of parallels - it’s just ice cream instead of booze. ĭid you have a background in food service already, or was bartending your intro to it? Then I bartended at a rooftop cocktail bar, and for the past two years, I’ve been bartending at a wine bar in the West Village. Then I served tables at an upscale restaurant in Manhattan, because I hadn’t done high-end bartending. And when I moved back to America, I worked at a cocktail bar for a short period of time, then a margarita bar/Mexican restaurant for about two years. I started in an English pub, which was a really young crowd, and it was really crazy and high-volume. I have been bartending for six and a half years. How long have you been bartending, and in what kind(s) of bars/restaurants? Recently, I spoke with one of my dearest friends (who I’m keeping anonymous) about his years of working behind the bar, rude customers, and what you should never assume about your bartender. I’ve personally never worked in the food service industry, so I’ve completely depended on my friends who’ve worked as bartenders, baristas, and servers to learn about how it all works - including the importance of tipping correctly (seriously, budget it in) and what to look for when picking a place to eat or drink. Keens Today: Keens gigantic mutton chop is still a magnificent piece of meat, flanked on each side by flaps of meat whos shape leaves no doubt where the term "muttonchop" sideburns come from.One of the best things about living in a big city, for me, has been having friends with different careers and work lives than my own. The Mutton chop on the menu, actually a 26-ounce saddle of lamb, skirted with fat and nearly two inches tall, can wear whatever label it pleases because it provides as much pleasure as a carnivore could want. Superb steaks, wonderful Dover sole, choice-and legendary-mutton chops and what may be the best green salad in town. And, if you love whisky like I do, you will certainly be in your element My evening at Keens was certainly one of unlimited indulgence! I am thankful that I was introduced to a classic restaurant that brought unique hallmark to everything from decor to dessert. īar for Grown Ups: Extraordinary selection of scotch, great house ale. I'm thinking of places like the bar at Keens Steakhouse, where I long to sit with one of its signature bloody Marys (with balsamic vinegar) during happy hour as the bartenders whirl out tiered trays of hard-boiled eggs for all to try.Īn "Olde Standby" in the Garment District, this "Historic", circa 1885 steakhouse is renowned for it's collection of 90,000 clay pipes hanging from the ceiling.
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