Educating Bartenders Worldwide.
By Beverage Trade Network
John is a new-fashioned dad enjoying every moment with his young-one during this pandemic and misses hospitality, hands on tasks and being behind the bar; teaching elementary students in the meantime through zoom.
I’m a furloughed Bartender at Anzu Bar at The Hotel Nikko in San Francisco & Teaching Assistant at Mission Preparatory teaching SIPPS to Third and Fourth Graders through Zoom.
I was raised in a beach hotel and in the hospitality industry and always looked up to bartenders. They are respectable, knowledgeable, confident.. and crafty.
There has been a lot of reflection over this, and I believe a bartender must be more prepared, knowledgeable, and continuously studying to be growing. Must reinvent oneself creatively, and artistically, but also must research and seek entrepreneurial nuances to the new business norm.
First off, discipline. Takes a lot of self-discipline; and then people skills, character and confidence.
I look for new or variance of flavours to create or recreate original or new recipes, quality and price.
Being invited to some sort of workshop by the brand ambassadors, where bartenders can get knowledge and hands on experience, with proper bar equipment and your occasional pin. New and user friendly technological application.
Fresh and organic ingredients to go; more low- and no-alcohol suggestions and ethical practices
The look of satisfaction from your customers, colleagues and bosses in all the senses. And a good conversation.
Pan & Circo on Amazon, over the table conversation topics, Taco Chronicles on Netflix and true crime documentaries miniseries for my morbid curiosity such as Tiger King, The Vow and Heaven’s Gate.
John Swartz in an agave field
Mezcal, particularly for being very diverse. For having various plants that provide many different flavors and character. To how it is prepared, processed, smoked and bottled; makes it very mystic and complex. Plus somewhat being the healthiest of spirits.
Posting on Social media, sharing with friends, and going to the establishment that needs the most help and ordering take out, and food pairing helps a whole lot.
Patience. Start from the bottom, bus tables, barback and also learn to wait on tables. All those positions will help. Learn to serve, and enjoy serving. Learn the menu, learn to speak with people, observe and ask.
John Swartz in action behind the bar
There are perhaps a couple to mention, and shrubs can be one of them. Simply because it can be hard to make and not that many people know what it is. But it could be a wonderful ingredient for mixing cocktails.
I believe that not a whole lot will change. People like social gathering establishments, it’s in our nature. Nonetheless, there will be other new formats of F&B, less servers, perhaps more open spaces, a lot more pick up and to go’s.
I believe people are eager to go back as it was before; but future businesses perhaps will plan for the next pandemic, and not rely on how things are usually done.