Reporting #5 June 25, 2009

            This week I went to J.Ts Saloon for more interviewing. I want to interview bartenders Lauren Chaney and Sonja Ihman. Both have been in the business for over six years and both have had the title of “bar manager” at one time or another.

            Let me start by saying that it has been years since I have even stepped foot in that place and it changed…for the worst.  I assume that I look at key things that other patrons would never notice, so maybe I’m being a bit harsh.  At first glance I notice that there is a neon hanging in the window that is only half lit and buzzing, not too bad I guess.  As I take a seat, that is squeaky and doesn’t rotate all the way around like it should, I notice the bar is a little uneven is in dire need of a sanding job.  The paint looks old, the pool tables are ragged and the lighting is horrible. Needless to point out the obvious, we will just say that the ambiance was not what kept the bar full.

            There was a peppy, attentive, and attractive bartender who asked right away what I would like to drink.  At that point she was in the middle of a hilarious story in which she seemingly was making fun of herself for something ridiculous she had gotten involved in earlier that week. I watched as the patrons couldn’t get enough of her story and how they asked questions and gave feedback. 

            This is what interaction when your bartending is all about, this girl is quite engaging. This girl happened to be my next interview, Sonja Ihman.  Sonja has been a bartender for almost 10 years and still enjoys it.  Ihman has worked at various bars but still keeps a few shifts at J.T’s Saloon when she has time. She works as a secretary to one of the doctors at Good Samaritan Hospital during the day and bartends at night. “It allows me to have a social life and still make money, I’ve never seen this as a job I enjoy it too much.  It becomes my outlet even though it is hard work sometimes,” says Ihman.

            I went on to ask about different aspects of bartending and if it has shaped her life and how she feels about “just anyone” being able to do it. Her answers were congruent with those of Lauren Chaney.  “Not just anyone could work in a hole in the wall like this place, comments Chaney.  As Sonja attended to her patrons I asked Lauren a few questions. She explained that “J.T’s was not always this bad; it’s gotten worse over the years.”  According to Lauren, who has worked in the establishment for six years, the owner lost interest and the demographics of the neighborhood changed.  The people who used to play on pool leagues, dart leagues, and sponsor bus trips and do fun things don’t come around anymore. “They got sick of some bum asking them for money on the way in or an under aged kid trying to get them to sneak them through the back door,” says Chaney. 

            Violence in the area has been on the rise and J’T’s along with two other bars on that side of Belair road have been robbed on several occasions. You need to be aware of your surroundings and the people you are serving in a place like this.  You can’t back down to unruly customers  because you will send a message that you take your job seriously and people are only there to drink,  be social and have fun.  “You have to get rid of the riff raff before it starts,” says Chaney.

Research #5 June 25, 2009

            This week for my google alert I had quite a few laughs and enjoyed reading about ‘the bartender of the week.” It is a profile about Sonny Skrakowski, bartender at the Magnolia Theater. I enjoyed reading his likes and dislikes about being a bartender. I also thought that his story about the craziest thing that ever happened was really funny and worth reading, even if you are not a bartender.

            Like Skrakowski, I have also had an experience with a patron who was deaf and mute.  My story was a little more embarrassing than his, let’s just say, I wish I knew of his hearing loss before the situation of serving him the wrong drink three times! (Never took the hint that he had wrote it down and thought he was a drunken fool playing games with me).

            The article from Dallas Bartender Examiner was informative about, not only the bartender, but the experience of bartending in general. The questions directed about the people you meet, what you learn about people and what you enjoy (or not) about meeting new people on a daily basis. Bartending has taught me various different aspects about people and behavior and it was nice to read how someone shares my passion for this facet of the job. 

            As I have probably stated about a hundred times in the semester so far, bartending is so much more than pouring drinks. You can read the job description of a bartender in any handbook of any restaurant or bar and still be lost.  This sort of stuff isn’t written, you have to figure it out with experience and desire.

            One part of the article that I won’t soon forget is a quote on developing personal style.

            “You have to excel at mixology, psychology, astrology, and sexology,” says Skrakowski. “You have to be a sports commentator, a weather forecaster, a matchmaker, fight breaker, bet taker, and a clown.”

Research #4 June 19, 2009

             So after signing up for google alerts in class I have gotten a few alerts on bartending. One that I have enjoyed reading is written by Kathleen Neves, Bartender Examiner for the Examiner.com. www.examiner.com/x-6861-bartender-examiner

             She has a lot to say about the many aspects of bartending, I was actually impressed with most of the topics she decides to cover.

             My favorite topics so far have been, Bartending Isn’t a Real Job and this weeks’ article which covers why the customers in the bar world is not always right. I couldn’t agree more. I think I have said that in the bar business from day one. However the actual owners of these bars may have disagreed, but I didn’t care and it sounds like she doesn’t either.  I like how she explains the difference between good and bad bartenders; she even shows examples and explains her theory.

            This is something I encounter on a daily basis so I can definitely appreciate her weekly views on the world of bartending.  It is not common that you can find news on this topic and if you do it’s usually corporate mumbo jumbo. 

            Neves tells it like it is and I find myself nodding in approval and laughing about the things she isn’t afraid to say.  She had a list of 10 things a bartender hates posted last week, I enjoyed reading what ticks other people off.  I guess it’s a way to for me to justify my own behavior towards those few patrons who I occasionally argue with or have to prove a point to.

            She even lets you leave comments and you can see if her readers are agreeing with her views or not.

Reporting #4 June 19, 2009

            This week I interviewed Tony Della Rose, who owns two restaurants, Della Roses’ at the Avenue and Della Roses’ at Canton Crossing. He explained how he started bartending at a young age back in the late 80s at the original Della Roses’ on Belair road. At the time, it was owned by his parents who allowed him to get out of the kitchen and try his hand at bartending. Tony says that he enjoyed it but was a little intimidated at first. I could understand that feeling and remember the initial fear of my first night behind the bar. The conversation was interesting and I made it a point to ask him what he thought about bartending school and if he hires people based on if they have attended or not.

            He shared a story with me that answered my question thoroughly.  He told me about the first time the electricity went out while he was tending bar and how he became the source of entertainment for the night.  This particular night impacted the way he felt about the art of bartending and he no longer dreaded being the center of attention.  I thought that people would just go home if the lights, TV’s, and music went out but he explained that the “weather was severe and people really wanted to drink and listen to his jokes and stories.”

            Now I can’t imagine wanting to even go out on a night like he described, let alone stay out while the weather is getting worse.  Then I think to myself, he told me the average patron was a single man between the ages of 40-65.  These were neighborhood guys that really had nothing else to do, no one to go home to, and just another day of work to look forward to. So instead of staring at a TV screen that showed another Orioles game, they were forced to interact with other people.  They told stories, reminisced about the “old neighborhood” and had a truly unexpected experience that night. “This night, as foolish as it sounds, changed the way I looked at those guys and I gained a certain respect and interest in the guys my dad just called regulars.”

            When it comes to bartending the only thing regular about people we call “regulars” is the frequency in which they visit the bar. There really is nothing regular about these people, they are usually unique, have a lot to say and have strong opinions about everything and anything pertaining to the bar. Call me sentimental but I always remember the “regulars” and their stories from each bar I have worked.  Maybe I just remember them because they were in everyday drinking and complaining about something and would get on my nerves to the point of cutting them off and telling them to leave! Either way, I appreciated Della Rose’s story and it made me think about the people that I’ve met by being their bartender who I would have otherwise, never given them a second glance or time to tell me about their trials and tribulations.

Reaction #4 June 19, 2009

           So I watched the Utube video of Ira Glass explaining how to tell a story and listening to his advice.  I found the advice to be helpful because I don’t know about the rest of you, but I have come to a dead end with a few of my interviews because they were too boring.  Another problem I have encountered is like Glass said, knowing when to “kill it.” I started to go in the direction of finding out why people would prefer to hire bartenders who have gone to Bartending School. Actually my first module almost covered that, and then I thought, why? It wouldn’t make much sense to change my theme, I was perfectly fine with everyone talking trash about Bartending school and the products who come from it. 

            So I took the advice and killed the idea. Instead, I interviewed the woman, Jessica Epstein, who works for a staffing agency and asked why she has to hire these products of bartending schools and if she would like to see them behind the bar at one of her favorite hangouts.  The reaction I got, was unexpected, and helped me shift the direction back to my original theme.

            I also changed most of my questions while interviewing Tony Della Rose this week. After hearing Glass say that most of the stories will be mediocre and to focus on the exciting aspects of a story to make it better, I asked better questions in order to manipulate better answers.

            I also feel more comfortable about failing with my previous ideas this semester. I know that sounds crazy, but it’s true.  The first few topics that I chose had I gone with them would have turned out like his corn story about Mexico.  One thing that Glass said that will stick out in my mind is that if you aren’t doing a lot of work and throwing away some stories, you aren’t doing enough.

Reporting #3 June 11, 2009

Lea MacDonald was my third interview.  Lea, 28 has been bartending for the last 10 years and enjoys the job as well as teaching others.  Lea has been employed by a few bars in the Baltimore are, but has spent 10 years at T.G.I Friday’s.  She is also employed at Mixers, which is co-owned by her fiancé, Shawn Clark, and a co-worker at T.G.I Friday’s, Bobby Jones.

            Lea has worked in the atmosphere for so long because she loves meeting new people, making people laugh, and creating delicious recipes for people to try. She also is a former flair competitor who still enjoys putting on a show. Since flair is something that T.G.I Friday’s encourages and practices, she really got comfortable with throwing glassware early on in her career.  She has attended quite a few shows and has competed on a national level. 

            Lea stresses the importance of “good service.” Even though a bartender may me tossing bottles, juggling glasses, catching fruit on a toothpick, and sometimes lighting things on fire, the drinks must be quality.

            Recently I have observed Lea at work and must say that I now understand what “working flair means.” She doesn’t have to be throwing anything in the air to keep my attention or those other patrons sitting next to me, who can’t stop staring at her.  It is the way she holds the bottle with a reverse pour grip, or stacks the shot glasses to put them in a row using only one hand while pouring “just in time” with the shaker in the other hand.  Maybe it’s the look she just gave someone who’s voice was not an “inside voice,” as she refers to, or the four bottle-two-handed pour she just mastered to make someone’s Long Island Iced Tea. This is working flair, when you have about 20 people waiting to order a drink and you are calm, cool and still able to have fun with your crowd. A pen just died as someone was signing their credit card receipt and lea grabs the pen out of their hand, throws it across the bar into a trashcan and replaces it with a new one before the man signing even knew the pen was out of ink! This is the kind of attention every good bartender should have.

Research #3 June 11, 2009

I was inspired after my interview with Lea MacDonal, former competitor in T.G.I. Friday’s annual showdown, to focus this week on flair bartending. The competition took place on Tuesday evening at around pm at the T.G.I. Friday’s restaurant in White Marsh, Md. Lea explained to me that T.G.I. Friday’s held the first known bar competition called the Bar Olympics back in the 1980’s.  Since I am always a skeptic, I did a little reading on different flair happenings.

            Even though I have bartended for eight years, and have practiced flair on occasion, I had no idea there were different types of flair. I just thought that “flair” meant an array of different types of entertainment while pouring up some cocktails.

             As it turns out, Lea was telling me the truth. I found out through www.misscharming.com,   In 1986 T.G.I. Fridays held the first known flair competition called Bar Olympics, which eventually led Hollywood to make the 1988 film, Cocktail. Since then, competitors all over the world have been judged for their choreographed routines, speed, and precise pouring.

            There are all types of flair from competition, exhibition, and working flair.  If you can’t figure out the differences, I couldn’t when introduced to the three, let me explain.

            Competition flair can have a few different meanings. The first is a competition within a bar or restaurant only accepting competitors from within the establishment.  Type second type of competition is one that is open to any bartender in the area, like if they were to have the “best flair in Baltimore” competition.  The third competition, and probably most famous, is the international flair competition that they hold annually in Las Vegas, Nevada. 

            Exhibition flair is different from the completions because you are not judged or graded, its just to show off and have fun.  There are a few clubs that will have an exhibition night here in Baltimore.  For example, Grand Central has hosted an exhibition that ties in “guest bartending night.” Padonia Station also hosts a flair exhibition night where guest bartenders come and chow their skill.

            Working flair is the type that I recently discovered the meaning of. It is flair in a simplistic form. According to Miss Charming, author of the first non self-published book to ever talk about flair, it just means a personal style.  It’s a cool way of making something ordinary extraordinary. Why not flip a shaker tin once before you put ice into it then use both hands to pour two liquors into the shaker tin? It takes the same amount of time yet adds a certain flair, style and showmanship. Working flair spread in the late 1990’s when exhibition bartenders were forced to develop and perfect new moves that were low risk yet had high impact, and did not slow their speed of service to satisfy bar owners and managers. Flair can be the way you spin a cocktail napkin, tell a joke, pour a beer, handle a crowd, or stack shot glasses.

Research #2 June 4, 2009

So I have found some recent articles about bartending in general and a bunch about flair bartending. Some sites were interesting and some were quite boring. However, during my interviews this week I found a common denominator, so to speak, between all three of my interviewees.

            They all couldn’t stand the fact that, by the standards of Bartending Academy, as long as you know some recipes, can apply them, and pay for your two week course, you can be a bartender. 

            That is not the case; it takes much more, that is for the same reason not just anyone can become a chef. Just because you may follow a recipe out of one of Bobby Flay’s cookbook, it doesn’t mean that your food will look or taste good, and you certainly would not go around referring to yourself as, “America’s Next Top Chef.”

            I really do have a point here. I found a website that allows you to “become a bartender”http://www.bartend.com/. How is that possible, I guess overnight? It is quite humorous to read the part where you can “grade yourself.” You have got to be kidding me, now I think I have seen it all.  Maybe you don’t care, maybe you think that it may be a great way to save the money you would spend on a bartending school. Here is my question, is this just a good starting point for a young wannabe bartender or do they take advantage of people who have had to learn by experience? Do they really think they can read about it and then apply it behind an actual bar? 

            How does one get started then? You have to be a part of the environment; you have to learn from watching, listening, making a horrible drink that gets thrown in your face by some drunken idiot.  The bottom line is that it is not as easy as people may think. Contrary to the article I found about what to expect from an online bartending, NOT everyone can be a bartender.

            I’m getting a little worked up; let me tell you about the positive article that I found.  This next one brings a more entertaining aspect to bartending.  It strays away from the idea that recipes and types of glasses and measurements is what bartending is.  http://www.articlesbase.com/hotels-articles/does-flair-bartending-style-give-customer-satisfaction-152279.html

            The only downfall of this article is that it compares flair bartending to, brace yourselves, Coyote Ugly. Don’t be scared I’m not referring to that dreadful movie with the main character’s father being John Goodman, I still see him as Dan Connor (from Rosanne). Now, I have been to a few Coyote Ugly bars, and I’ll tell you in case you haven’t had the experience…don’t go! Basically if you have been to Medieval Times, The Dixie Stampede or any dinner theatre you have already had the experience of Coyote Ugly, only you didn’t wait an hour for a drink and pay twice as much.

            So, I’m not sure in the direction that I will take this new research in, but I think I definitely found a theme I could focus on.

Reaction #2 June 4, 2009

            Okay I am going to admit that I have never visited the Gawker blog before and now I can’t stop reading the Hamilton Nolan posts.  Nolan is ridiculously funny and has a satirical style in the way he writes. I can appreciate sarcasm more than the average bear, so I loved it!

            I don’t even know where to begin; I guess I’ll start with one issue I was completely clueless about.  The Jennifer Preston blog from May, 26, was eye-opening to someone who has been in the dark about social networks.  I was the only one, and still am, out of my friends to never have a Myspace or Facebook account! Until Professor Lieb forced me to join Twitter, which I still haven’t updated, I was untraceable. Well, at least that was what I told myself. 

            Getting back to the point, I had no idea that the New York Times is number 2 on Twitterholic.com.  In saying that, I also was surprised that there is a need for a Social Media Editor.  Preston will concentrate full time on expanding the use of social media networks and publishing platforms to improve The New York Times journalism and deliver it to its readers. http://gawker.com         

            Well, now it makes sense and I see the importance. The whole idea of mass media is to reach the masses! So, I think I have no choice but to see the advantages and go with this whole online journalism thing.

            Another post that I thoroughly enjoyed was from May, 22, about Sports Illustrated.  Nolan provides a story of how Sports Illustrated covered a story about two African American athletes in the 1968 Olympics. I’m not sure if it was the actual content of the story that I was shocked by or the fact that he defines advertising as “bullshit as usual.” It is not a long or in depth article, he just tells it like it is. He brings up the fact that the athletes will not be remembered for how they ranked in the race, but for a black pride stance on the podium. I just like that he cuts to the chase and isn’t afraid to have a voice about issues like these that are sensitive topics.

            The next post about Sandra Boss was absolutely hysterical.  While he told the story of how who this woman was and how she is newsworthy he also criticized the The New York Post for the “despicable” behavior.  The picture posted is actually captioned as: “Idiot’s delight” and then refers to Boss as a “dingaling doormat.” Nolan not only tears apart the issue, he makes time to tear apart Andrea Peyser, columnist for The New York Post. I found it to be highly amusing.

            Last but not least, I have to talk about the post from May, 27.  Nolan chose a picture that was just completely sardonic and I couldn’t stop laughing. It is about the return of the Swine Flu and why people aren’t panicking all over again.  He comments how the media handled the situation and how it went a little too far.  I wish he would have said more about how when an outbreak or crisis happens it is almost better to be over protective. I think in recent years, we have seen how beings relaxed about a situation will also gain the publics disproval of how a situation is handled (or not handled). Like hurricane Katrina, everyone had something to say about what the government didn’t do. 

            Overall, I think I will follow Hamilton Nolan’s blog and I am excited to see what else he has to say on a daily basis.

Reporting #2 June 4, 2009

            So, for the last week I have done some preliminary interviews. I have spoken with three different bartenders, who work at three separate bars, and have completely different personalities.   The reason I am referring to them as preliminary is because I have yet to delve into the personalities of these bartenders.  I have not found out why they do what they do or if they competed in any flair bartending competitions, or what else they do on a daily basis.

            I asked them all basic questions about how old they were when they first started in the business, what they like and dislike about bartending and if it ever becomes routine for them.  The answers I got were interesting and I jot them down trying to keep up with the speed in which they were replying.

            It was not until this next question that I noticed a common theme between all three. I had no idea that asking about Bartending Academy was such a loaded question. I made the mistake, which I did not know was such a mistake at the time, of asking if they had attended any bartending schools. Well, let me first say that their answers made me want to change the focus of my project to: can bartending really be taught? 

            Only one out of the three attended a bartending school. “That did not make me a bartender,” smirked Shawn Clark.  He further explained that while completing the course gave him a “pretty little card with a martini on it” stating he was a certified mixologist, all he learned was measurements. “You can’t teach bartending,” he repeated.

            My other two interviews were very similar in that Bartending Academy is a joke to them.  Let me sum up what they had said, deleting all profanities, of course. Basically they have learned all that they know through hands on experience.  The only way that you will perfect a drink is when you have 20 people yelling your name or screaming out, “can I get another one.” This is when memory and repetition play a huge part, not measuring and looking up recipes. You have to know how to play a crowd, who your regulars are, what to say, and how to act. It is more about being an entertainer sometimes than a “mixologist.”

            Paul Kansler, otherwise known as “Meathead,” tells me that while the academy is not a bad place to start, it in no way shows you how to be a bartender.  I’ll end with this one last comment that Kansler asked me to think about on my way out.  Today, with all of the books, the internet, and a “drink finder” on the Iphone people aren’t shocked when you make them a specialty drink. What is in a “stop light” shot is not a secret and doesn’t get “oohs” and “ahhs” anymore. There are people who will sit at a bar touching and scrolling the screen on their phone and show that recipe to a bartender. “What’s wrong with that picture?” “I am the bartender and I’ll give you suggestions on what is good, not your phone!”