Tips and tricks for working bartenders.
A couple of weeks ago, we talked about all of the challenges of opening a new bar. But after the doors are open, what is it like to actually work at that new bar? It can be the old adage, out of the frying pan into the fire. Everything is new. The staff is new, no one knows where anything is yet, no one has the muscle memory to be perfectly efficient yet, problems you could never have anticipated arise, you have to change things every day. It can be extremely stressful, but also incredibly rewarding if you really believe in the program and love what you’re doing.
My guest today is Enoch Tonatiuh. Originally from Oaxaca, he’s worked in the industry since he was 15 years old and over the past four years he’s been on the opening team of four new bars and restaurants in San Francisco. Enoch is currently at the brand new Angler restaurant, and he also helped open Whitechapel, Charmaine’s and The Beehive. Although he didn’t set out to just be a bartender at new bars, Enoch has found that he loves the challenge and excitement, and he has grown and learned so much over the past few years.
Check out our conversation in the player below or wherever podcasts are found. We have new conversations every week, so don’t forget to hit subscribe if you haven’t already. And share us with your friends and colleagues in the industry, this is great information for everyone. We’ll see you next time!