Bar Chef's

I stopped hiring bartenders years ago because I could not find any that cared as much about mixology as they did tips. I see the bar as a place that should be focused on great drinks, mixology and fabulous flavor combinations. I run the bar like a kitchen. The bar should have different positions, just like the kitchen does. Beer & Wine guy, mixologist, service bar, glass washer, fresh juice squeezer, food runner, etc. 

Today I promote the best "Kitchen Guys" and train them to make drinks and interact with our customers. They already have the dexterity, speed, flavor palate and are not afraid of long hours and hard work. They LOVE it because its a fun job, they learn a new skill, and make great cash!

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