IF you do, I don’t want to hear your negative shit. Just stop here. While my knowledge, experience, and passion for the art of mixology have grown over time, the opportunities to use those skills have dwindled, especially in establishments that value craft bartending but fall short in practice. MODERN restaurants and bars almost all require “Food Safety and Alcohol Awareness” training certifications. When I started working, it was called common sense, cleanliness, work ethic, and don’t be a pig. BUT today you can’t talk that way. Hence – certifications.There’s some online or short in person training, a test immediately afterwards, and a certification granted = YOU CAN WORK – YOU’RE QUALIFIED – GOOD TO GO – OWNER’S ASS IS COVERED FOR INSURANCE BENEFITS. That’s it. No certification. No job. Period. It’s all about the mighty dollar.
This isn’t just a personal frustration; it reflects a larger trend in the industry. Let me share some thoughts on why this is happening and what it’s like to navigate the job market as an experienced bartender in today’s world.MEANWHILE – The last place I worked all managers are required to have food hander’s certification (I personally have two. One for Florida, one for NYC.) So, the last place (Which will remain nameless) there were waiters, and “one day a week MOD managers” but who were waitresses the other four or five days in the week running behind their bar making drinks. Now mind you, I have a huge problem with waiters/waitresses calling themselves bartenders. Huge. They all say that “Bartending is the same thing as being a waiter/waitress – it’s all ‘Service'” … so these PIGS come behind MY BAR and take MY EQUIPMENT and when they’re done slopping together some crap (I’ll spare you the details) that then goes out to the primarily elderly clientele seated at the tables – they throw their dirty mixing sets and strainers into the colander in the slop sink meant for the dirty used ice, dirty used garnishes, and dirty, used, contaminated by lips old straws. HERE’S THE PROBLEM: HEPATITIS AThe elderly in particular are very susceptible to Hepatitis A. Hepatitis A is the type of hepatitis most likely to be transmitted through the edge of a drinking glass or straw. Hepatitis A is spread through fecal-oral transmission, meaning it can be transmitted when someone ingests food or water contaminated with the virus. Sharing drinking glasses or straws can facilitate this transmission if the virus is present on the surface. I’m trying to keep a bar open and not get it shut down. Servers are like cockroaches – they scramble once the lights shine on them and scurry to new dark locations where they can run freely, make money, and fuck Mixology, real Craft-Bartending or Cheffing – and fuck the restaurant too, fuck the owner, fuck the board of directors, fuck everything and everyone but themselves – SINGULAR. SOME of them are really nice people who are genuine. But in my 47 years experience behind the bar as a Mixologist – they don’t stay that way. Easy money, easy lies, easy getting away with cutting corners, easy “go along with my bosses who are only out for money too…. just like me” leads to total corruption. If you want to be a real craft bartender and mixologist – work in a real AMERICAN STYLE bar that serves alcohol only…
—DIRTY LITTLE SECRET – The Corporate Chain / Franchise Illusion of “Craft” Bars, and “Craft” Bartenders working there.
One of the most frustrating aspects of the modern bartending job hunt is the rise of establishments that market themselves as “craft” bars or cocktail-focused venues but fail to deliver on that promise. They might boast about their “signature cocktails” or “elevated bar experience,” but when you step behind the bar, you quickly realize that the setup and expectations don’t align with the image they’re projecting.
Many of these places lack the proper tools, ingredients, or even basic facilities to support true craft bartending. For example, I’ve encountered bars without proper sinks for rinsing tools, inadequate storage for fresh ingredients, or even the most basic barware needed to execute classic cocktails. It’s disheartening to see venues that want the prestige of being a craft bar without investing in the infrastructure or training to make it a reality.
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Experience Can Be a Double-Edged Sword. It MOST DEFINITELY WILL be the reason you WILL get fired IF you’re experienced, educated, and professional. YOU WILL GET FIRED. …Unless you keep your mouth shut, become willfully ignorant, disregard and forget what you know – and kiss up to some ignoramus who is, or has been placed, “in charge”. (FUCK THAT SHIT).
Ironically, the more experience you have, the harder it can be to find a job in these types of establishments. While you’d think that years of knowledge and skill would make you a top candidate, it often works against you. Many places are looking for someone who can churn out drinks quickly without questioning the setup or suggesting improvements. They may see an experienced bartender as someone who’s “too particular” or “set in their ways,” even if all you’re trying to do is maintain a standard of quality.
Additionally, there’s a perception that experienced bartenders come with higher salary expectations. While it’s true that we value our time and expertise, we’re not necessarily looking to break the bank—we just want to be fairly compensated for the value we bring to the table. Unfortunately, many bars would rather hire someone with less experience who will accept lower pay, even if it means sacrificing the quality of the drinks and the overall guest experience.
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The Physical and Mental Toll
Bartending is a physically demanding job, and as you get older, it becomes even more challenging. Long hours on your feet, late nights, and the constant hustle of a busy bar can take a toll on your body. Add to that the mental strain of working in an environment that doesn’t support your craft, and it’s easy to see why many experienced bartenders eventually leave the industry altogether.
For those of us who stay, it’s not because we’re gluttons for punishment—it’s because we genuinely love what we do. We love creating memorable experiences for our guests, experimenting with new flavors, and sharing our passion for cocktails. But that love can only carry you so far when the working conditions make it difficult to do your job well.
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What Needs to Change
If the industry wants to retain experienced bartenders and truly embrace the craft cocktail movement, some changes need to happen:
1. Invest in Proper Infrastructure: Bars that claim to be craft-focused need to back it up with the right tools, ingredients, and facilities. A well-designed bar setup isn’t just a luxury—it’s a necessity for creating high-quality drinks efficiently.
2. Value Experience: Hiring managers need to recognize the value that experienced bartenders bring to the table. We’re not just drink makers; we’re problem solvers, educators, and ambassadors for the brand.
3. Fair Compensation: Pay should reflect the skill and effort required to deliver a true craft cocktail experience. This doesn’t mean breaking the budget, but it does mean acknowledging the expertise that goes into the job.
4. Honesty in Branding: If a bar isn’t truly committed to the craft cocktail ethos, it’s better to be upfront about it. There’s nothing wrong with being a casual bar, but pretending to be something you’re not only leads to frustration for both staff and guests.
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Moving Forward
Despite the challenges, I remain passionate about bartending and the art of mixology. I believe in the power of a well-made cocktail to bring people together, tell a story, and create lasting memories. But as I continue to navigate the job market, I can’t help but hope for a shift in the industry—one that values experience, invests in quality, and truly supports the craft.
To my fellow bartenders out there, especially those who’ve been in the game for a while: I see you. I know how hard it can be to find a place that appreciates what you bring to the table. But don’t give up. Keep pushing for the standards you believe in, and don’t settle for less than you deserve. The right bar is out there—it’s just a matter of finding it.
And to the bars that truly support their bartenders and invest in the craft: thank you. You’re the reason we keep going, and we’re proud to be a part of your team.
Site Author, David J. Curtis: David Curtis, a seasoned professional with decades of Bartending and Bar Management experience began his career in Midtown Manhattan, NY, tending and managing bars before diving into Manhattan’s bustling nightlife club scene. Over the years, he has mastered high-volume, high-pressure bartending as the lead bartender in iconic Midtown Manhattan nightclubs (Pursuits, Sybils, Club 53), Coconuts Comedy Club, the Fitzpatrick Hotel, British Airways Hotel, and tended bar briefly in the Wall Street area, generating over $1,350,000.00 annually in personal drink sales. He has since extended his expertise to establishments in Georgia (Marriot Hotel) and now Tampa Florida, in an Exclusive Platinum Service Award winning club. David’s roles as a Bartending Instructor at the American Bartending School in Tampa, while maintaining a second job bartending, and his years experience of managing bars, and working as a Brand Ambassador along with his extensive professional library of over 1,000 bartending books, highlight his dedication to continually refining his craft. He holds a diploma in Bar Management and is BarSmarts certified by Pernod Ricard.
