![]() “When it came time to train, my transition time was significantly less than if someone was coming off the street.”ĭavid Toby, now beverage director of Jack Allen’s Kitchen and Salt Traders Coastal Cooking, also got his start as a barback, beginning at age 18. “It smoothes the transition between the two roles,” he says. That experience gave him a familiarity with the bar’s customers and its POS that helped him get up to speed as a bartender. Kevin Thiel, a bartender at a high-volume sports bar in Chicago, bar-backed and served before becoming a full bartender. “The next progression I would like to see is barback, followed by a service bar position prior to moving into a full bartender role.” “Someone interested in bartending should first become a cocktail or food server to learn and understand the beverage trade from the other side of the bar,” says Stuart McGuire, vice president and managing partner of Wolf Spirit Distillery in Eugene, Oregon. Start as a barback or serverĪll three of the people interviewed for this article favored real-world experience as a server and barback over attending bartending school. School can teach you techniques (like the standard pour) and the ratios of certain cocktails, but you won’t learn how to handle a full-house on a Friday night.Īlternatively, you can attend events like the Nightclub & Bar Show, where you can get in touch with experienced professionals and learn from them and a plethora of other practical workshops. In bartending, your success is largely dependent on how much experience you have. ![]() While taking classes isn’t necessarily detrimental to your bartending career, it rarely provides you with the skills and knowledge you need to be successful. There are plenty of things to keep in mind when you’re trying to get your foot in the door or learning on-the-job.
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