Reporting #7 July 9, 2009

                        I interviewed Aimee Dubon and went for a second interview with Paul Kansler this week.  Both of these bartenders have been employed by Della Rose’s tavern for over ten years.  Aimee has worked at the Avenue location for eleven years.  Paul, otherwise known as “Meathead” or “Meat,”  had started working for the Della Rose’s when they were located on Belair Road over twelve years ago.  Both bartenders are unique in their own way and have much input on what it takes to become a great bartender.

                        Although they have different styles of bartending, they both know how to keep the crowds coming back.

                        Aimee’s philosophy is simple, “you have to go above and beyond to make people want to come and see you.” She thinks that a bartender has to prove that they are tip-worthy and has to go out of his/her way to make each patron feel important.  For example, there are four high-top tables and five booths in the bar area, if people order from the bar no matter where they sit, Aimee personally brings them their drinks/food.  You don’t have to sit at the bar top gain Aimee’s attention, she will approach any customer no matter where they are in the bar area.  “Most bartenders leave it up to the servers to bring drinks to the high-tops, even if they do order from the bartender,” says Aimee.

                        If people didn’t know better they would assume that Aimee is a manger or owner of Della Rose’s.  That’s how much she cares about the people who frequent the bar and restaurant.  She knows almost everyone who may walk in the door on any given night.  She even brings the “regulars” little gifts on holidays.  “A few years ago there was this older gentleman who recently lost his wife. I brought him chocolates and a really touching card on Valentine’s Day. You would have thought that I had given him a million dollars if you saw the expression on his face,” says Aimee.

                        On Tuesday nights at the Canton location Aimee pours two drinks at a time and has pitchers of beer already poured for the BSSC teams that come in all at once. “It can get a bit overwhelming at times. That’s why you have to be able to handle many tasks at once,” says Aimee.

                        “Meathead” is also a great bartender, not only for his multitasking abilities but for his comedic style. He can make almost any situation into a joke.  If you are having a bad day and want to laugh, go see him.  “You can joke around with anybody, but you have to know the difference between people who can take practical jokes and those who can’t,” says “Meat.” He informed me that one time a bunch of “regulars” were sitting at the bar, a few eating buffalo wings, and out of nowhere this other guy who frequents the bar sits down and talks about how much he loves buffalo sauce, Tabasco sauce, etc. “I was thinking to myself, what the hell is he telling me for, and then I had a great prank,” says, ‘Meat.”  He told the guy that they had this new Blue Moon beer on draft called “Buffalo Blue.” I suppose the guy must have been really gullible and “Meat” knew it. He, unnoticeably took a pint glass into the kitchen, put a spoonful of buffalo sauce in the glass, came back out, poured Blue Moon into the slightly-tinted orange glass and served it to him. 

                        The guy pretended to love it, or maybe he really did like the taste, and wanted to know more about the brewing procedure. “Meat” said that he was able to keep a straight face but the guys sitting next to him couldn’t.  “I though old-man Jack was going to pee himself,” says “Meat.”

                        Despite the jokes and the fact that people refer to him as “Meat,” this guy is one of the best bartenders. From his product knowledge, years of experience, passion for the art of bartending to the way he always knows who won what game and why, he has kept the crowd from the original bar coming in to see him.

Research #7 July 8, 2009

            For this week’s research I chose to talk about my google alert from BALTIMORE Examiner.com. I have enjoyed reading the articles about bartending and entertainment that found on this site.

DC Nightlife Examiner is where this week’s article came from. If you haven’t already guessed, the topic is bartending.  Jovan Bland writes about how many people are entertained by watching their bartenders in action and how they too want to become bartenders. 

            Bland started off by basically stressing everything I have said over the past seven weeks. Since I have recently started reading these articles, I have shared my thoughts on how much I can identify with these writers and how I have found it comforting to know other bartenders share my views. This reaction is quite different than previous ones. Bland goes downhill fast and right after he impressed me!

            He poses a good question in the first paragraph. He asks the reader, if you enjoy drinking and think you can make tasty cocktails why not become a bartender?  At first I couldn’t tell whether he was being sarcastic or not, then came the next paragraph. 

            He touches a little about the good and bad points of being a bartender (although he never mentions the long hours of being on your feet and pounding headaches from constant noise). He goes in to explaining that just because you are of age and enjoy drinking doesn’t mean you will become a good bartender. I do like what he says next,

“Just think about it: on one hand you are in the middle of a packed party with people desiring your attention; then there’s the thought of you having what seems to be a million tasks to do while trying to keep sanity in a distracting atmosphere. How can one take it? It’s true that bartending can be quite a beneficial experience, but only if it is truly of interest to those who approach.”

            I agree with what he is trying to convey to his readers. He then goes on to what seems to be my favorite subject, whether or not one needs to attend a bartending school to become certified.  I was shocked and a little disappointed by what he said next. He made a point by saying, “Contrary to popular belief, there are instances where becoming a “master of mixes” is achieved without a certification or license. In fact, many people will become bartenders without a certificate or license at all!”

            Okay, this statement is not the one that drove me mad; he continued by saying, “However, it is greatly recommended that an interested prospect attend a bartending school to become familiar with the craft. Since getting a job is highly dependent on one’s experience, this is a must for all of you aspiring cocktail shakers. Those of you who don’t have much time to attend a few classes, fret not, there are books and websites that can assist with your goal.

            This gives people with no personality, no rhythm, no multitasking skill, and no experience hope.  Some may say that I take this too seriously and am being too harsh. The truth is you can be the judge the next time you are out for a drink.  When you walk in to a bar take notice of the little things.  Did you get greeted by the bartender? Did they introduce themselves? Did they ask you what you like to drink? I’m not talking about if they ask what you would like to drink, but if they ask you about your likes and dislikes among the world of alcohol. A good bartender can make a drink up on the spot based on your answers…you won’t find that in a class or a book! Does the bartender involve you in conversation or introduce you to other patrons? Maybe you want to be left alone; does your bartender know when to shut up? Did they take interest in you as a patron?

            If these questions were too difficult to answer or you can’t remember if your bartender did these things, you probably had one of those “aspiring cocktail shakers” whom Bland referenced to in his article. Maybe they can flip through the pages of their new “bartending for dummies” book or hop online real quick to find a recipe that they can stir up for you. I’m sure waiting ten minutes for your first drink while they fumble around will leave a lasting impression.

Reaction #7 July 8, 2009

            So this week I checked out a photo gallery on the Washington Post Camera Works site.  The gallery was Polo on Wheels  and it showed images of what the game of polo played on bicycles is all about.  There were detailed captions to go along with each picture. I found these captions to be helpful and necessary in order to fully understand the sport.

            Let me start by saying that I had no idea this sport existed. I would also have never expected it to be played so close to home because I have never heard of it. The sport is played at Rush Rink at 13^th and D streets in Southeast Washington.  Now I will tell you why a photo gallery told the story best in this case.

            If I were to read a story about this sport I would have never understood what these people were doing. The first picture I clicked on showed the bicycles they use and the mallets. This helped me grasp the concept of how it all works. For instance, I saw cement instead of a grass playing field and could see that these players were not the stereotypical polo players.

            Most people make the assumption that polo is played by wealthy, privileged, and preppy white guys on horseback.  However, the first few pictures showed men and women wearing cutoff shirts and sporting tattoos.  I would have never believed that this sport has actual bleachers set up for spectators, but it was proven in picture #3.  Sometimes the audience has to see it in order to believe it!

            In some of the pictures I noticed that not all of the players are wearing helmets and pads.  It looks pretty dangerous especially because you are allowed bike to bike contact. If I were only reading this story, a detail like that may be left out. The photos really do make a difference. 

            Pictures do more than just tell the story; they allow you to get a glimpse of what was happening during a shot.  You can see expressions, emotion, and even elaborate detail of the equipment and bicycles they use.

            Overall I enjoyed finding out about this sport and seeing it instead of reading about what someone else saw. I think that the use of pictures worked really well in telling people what this sport is all about.  In the future I will be visiting different photo galleries on this site to see more stories told in this style.

Research #6 July 2, 2009

           Ok so for my research this week I found it difficult to decide which Google alert was worth writing about.  I finally found something at wwwseattleweekly.com, it was called Ask the Bartender.  It is a great question this week, it was sent in by a 49 year old man who asked “am I too old to start bartending?” Maggie Savarino answers questions on a weekly basis and does not hold back her feelings.

            I love that she doesn’t sugarcoat her reaction at all. The part where she just asks “why” makes me laugh.  She basically cuts him down to size from the very beginning by saying, “It sounds like, and forgive me if I’m wrong, you’re one of those burgeoning cocktail connoisseurs who’d love to get in on the game. It’s no game, son, and it’s not just about your age.”

            I appreciate her humor as she goes on to explain why he can not be trained and equates learning to bartend at almost fifty to wanting to become a marathoner or laborer when you have no experience.  It’s not only funny though, it’s true. It seems to be a running theme that people think that anyone is able to bartend.

            I am almost getting tired of myself for repeating myself on a weekly basis, but it is a fact, bartending is more difficult than most think and it is not for everybody.

            I guess I am a little bitter because I have done it for so long and people still ask me when am I going to get a “real job.” The truth is bartending is the realest job that someone can have.  You must have people skills, money management, conflict management, wit, and if you take your job seriously it becomes much more than seeing how wasted who your serving can get, not to mention the physical aspect of being on your feet and cleaning up after people for more than eight hours at a time. It is not like Tom Cruise in the movie “Cocktail.”

            I always feel positive after reading something my Google Alert has left for me because I fell like there are so many bartenders out there who share my thoughts.  It makes me feel good to know that I am not alone in my values of bartending and how there is such a trend that “anyone can do it.”

Reporting #6 July 2, 2009

            This week I had two interviews set up. I wanted to interview Bryan Holland and Kristina Vlach. I only had a chance to meet with Bryan because I had been sick all week and had to cancel with Kristina. Bryan Holland used to manage Bayou Blues Café on the Avenue in White Marsh. The café had closed about two months ago and I was going to if Bryan had any input on what went wrong and bartending in general. Like usual, my preconceived notions about how the interview would go were completely wrong and I ended up in another direction. 

            I found out that for the last ten years Bryan has helped out behind the bar of one of the scariest bars on Belair road, The Coach House. I say scary because it puts last weeks “J.T’s Saloon story,” to shame.  The place is a complete disaster and most of the people that frequent the bar during daytime hours do not have a full set of teeth if you combined mouths!

            However, Bryan is there on Sunday nights and has drawn his very own crowd that has come to see him for the last ten years. “Sundays are always busier and more fun during football season, but you would be surprised how much fun we have on a regular Sunday night,” says Bryan.  I had to know what he could possibly do to keep anyone coming back to a place like that.  From the outside it truly looks like a haunted house, the inside is very dark and dreary with an original tin ceiling and the smell of a basement. 

            So Bryan explained to me that it’s not just about the bar or a drink that he can make someone, it’s about his ideas and how he treats everyone as if they were his best friend.  People come in on Sundays because that is when Bryan had the idea to run an 80’s trivia night.  He took the initiative to cook up some “dollar hot dogs” and keep a pit beef stand out back running until about 8pm.  He has driven people home instead of putting them in a cab, he as allowed people to crash at his house, and even keeps peoples tabs overnight if they come up short on cash. 

            He really is the nicest guy I think I’ve ever seen behind the bar.  Usually bartenders are a bit overconfident, sarcastic and a little controlling, which is not a bad thing depending on where you work.  This guy is not your typical bartender he really is charming and so giving its crazy.

            I’m not sure how I will use this information yet but I know that there is definitely a story here.  I guess I was wondering if I can focus on “hole in the wall” places and how popular they are on certain nights when certain bartenders are working.  I do have a problem though; I do not think that places like The Coach House and J’T’s saloon have websites.  The Coach House is the oldest bar on Belair road I doubt that they even know anything about advertising themselves online.  That is what makes these bartenders so great, it is all word of mouth and their nights are the busiest and most fun. I was just wondering how use linking effectively in my module if there is not a website that exists?

Reaction #6 July 2, 2009

            For the assignment this week, I chose to visit SoundPortraits.org. I listened to the story that LeAlan Jones and Lloyd Newman created called Ghetto 101. I thought it was amazing, not to mention that they are only thirteen and fourteen years old and put this together.

            I found it sad in a lot of ways, yet strangely uplifting towards the end.  The use of audio clearly made the most powerful story.  I think that if I read that story it would not have had the same impact. For example in the beginning when LeAlan is walking to school and he passes the guys that hang out on the street and drink all day, he refers to the array of alcohol that these guys prefer.  I think that if I had read LeAlan describing that these guys prefer E&J or Jack Daniels I wouldn’t have flinched. However, when you hear a little voice that a thirteen year old has telling you about the alcohol it is different.  It is different because I am reminded of how young he is and how he should not know about different types of alcohol yet!

            I also thought that it was truly amazing that these young boys got the chance to interview a famous basketball player.  As I was listening I was waiting for someone to stop them or question them on the way in to the hotel but they were allowed to go up to his room and interview Ellis. 

            I also found it disturbing that these boys had seen drugs for the first time at the age of nine and knew the different kinds of guns by the age of ten.  When LeAlan records what the classroom is like for them, I’m not going to lie, I really felt for those teachers.  There was absolutely no control over the students.  I also like the way he captured the homeroom teacher doing roll call, almost half of the kids are absent.

            LeAlan explains that students usually drop out at his age and they just can’t possibly learn in a classroom that is so noisy.  He caught the environment of what class is like for them and its no wonder half of them don’t show up.  The teacher is definitely not in control and there it just sounds like complete chaos.

            I also liked the fact that he made use of music in the background; it added authenticity of life in the “hood.”  Dogs barking, people talking and laughing, sounds of busses and traffic all made the story so real. I have to admit my favorite use of sound was at the end when he asked his grandmother to sing her favorite gospel song. I think it added an element of hope and shifted the sad truth about their lives to a positive place.

            The boys compared their lives to Vietnam; I found this to be heartbreaking. It is not fair for any child to make such a comparison.  LeAlan interviewed his sister Janelle, another sad case.  She had a baby at fifteen, dropped out of school at fourteen and all she does is drink. 

            By the end of this piece I found these boys to be the few who don’t give up and know that they want to change their situation.  They obviously had what it takes to get out of the “ghetto mentality,” and I hope that they can teach so many in their community that they don’t have to accept the lifestyle that has been given to them. If these two can rise above and keep strong I think that there is hope for others.

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.