Here’s a portion of an email I received from a student today that I thought I should feature here as it’s a topic I see come up often.
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Hey Jeremy
Here’s a question from Gan I received in an email today:
“Hey how u doing? I’m 18 yrs old. I came to US 3 yrs ago I really want to be a bartender. I don’t have any experience. I was thinking of go to bartending course but I just read about your program. If I’d buy your program do I have to go to course? Do u think bars are gonna hire me after all I read and practice learn from your program?
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My response:
Just wanted to let you all know that I’ve just made some chapter excerpts from the Bartending Secrets Exposed program available online.
Go to http://www.makemoneybartending.com/ and opt-in on the right-hand side for access to the hidden page.
To all fellow bloggers out there I thought you’d be interested in this cool new widget you can add. It’s an incredible way to drive a flood of targeted readers to your blog, absolutely free.
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Here’s a great question from Drew in Canada:
“Jeremy, Bought your book. Got a lot out of it. But I have a question for you…
I want to know how I can repair the damage that has been done by managing a bar. It seems that now that I have “Bar Manager” under my belt I am not wanted to just bartend anymore, they want me to supervise, cut costs, watch labour and my favourite catch thieving bartenders (we’ve all done it). But all I want to do is get back to the craft that I loved without the stress of management. So how do you recommend that I do this.”
Here’s a question from Adam:
“Hello Jeremy,
What my problem is, I’m in a job thats ok but there are conflicting situations such as: one day I get told to pull a pint of lets say Stella Artios with a head on it the next day I get told not to.
I work in a hotel which is supposed to be going up from a 3 star to a 4 star. The problem there is that the service as such is terrible, it makes us look as though we are still a 2 star. What I want help with is how to stand out. I know my drinks and I know most of the recipes. I’ve got no problem doing cocktails, it’s just that the incompetent staff I work with are so narrow minded they only see forward not all around.
Here’s a question I received in an email from Marti:
“Hi, How can a beginner get a job with your Bartending Secrets Exposed course if there is no “real” hands on training in an established bar etc…..training and practicing at home isn’t the same as actually being at a working bar….i.e -Internship, Bartending School.”
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My answer:
Here’s a question from Megan that I get all too often:
“In most states, don’t you need a bartending license? How are you supposed to get that without taking the actual class?”
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Here’s my answer:
Brandy from New York asks…
“I’m reaching out to you because it seems to be a big deal when trying to seek a bartending position. I was hired in April at a beautiful resort in NY and regretfully, had to quit yesterday or be fired. The trouble is that I’m 48, don’t look it but my peers are much younger. The chef in charge at the resort was seeking ways to get rid of me but everyone (all the college youngins) liked me. Anyway, after enduring much abuse during the past month I quit.
If you can offer any advice or direction or advice it would be appreciated.”
I had the pleasure of visiting a fantastic restaurant in Vancouver for the first time last night. The place is called Joey’s and it’s located on Broadway just east of Granville St. (for those reading this from Vancouver, check it out if you haven’t already).
What an experience! The overall look and feel of the place is phenomenal, very sexy and stylish. Their patio is hands down one of the best I’ve ever seen. The service was incredible - our server was a true professional in the art service. He listened attentively, suggestive sold accordingly and made sure we were taken care of for our entire stay. He was obviously there for us, the customer.
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