Because we serve people, not drinks.
We are a fellowship of bartenders who are passionate about and dedicated to the history, craft, and enjoyment of spirits, wine, and beer. As a professional organization, we are committed to the development of our members through education. We provide members with career development through accreditation programs and networking. Our members are given the opportunity to showcase their skills and creativity through local, national, and international cocktail competitions.
Yesterday I accused your local bartender of having the same skill set as my seven-year old child; that was mean. True, but mean. What I don’t know about your local drink slinger, and which is truly the most important thing, is do they love to serve? Do they embrace hospitality? Do they have a strong work ethic? This is the hallmark of a professional. The minutiae of gin production, the historical relevance of the julep strainer, or the perceived difference in acidity in fresh pressed lime juice vs. four-hour old lime juice can be taught; teaching hospitality and work ethic is a bit tougher.
Bartender, mule, mixologist, bar wench, son of a bitch. I’ve been called all of them. I personally prefer ‘barkeep’ as I am a career path bartender who, besides mixing drinks and pouring beers, am also responsible for cleaning, profitability, and product. I ‘keep’ the bar. In that last 200 years we have seen our profession move from a valid, respected career to a transient position for college students. However, the pendulum is swinging. The explosion of American interest in food is fueling a revolution in beverages. And those of us who feed our families by serving libations are grateful that our dedication, passion, and respect is being recognized as relevant. Did you know that the esteemed James Beard Foundation recognizes beverage professionals as well as chefs?
Like any profession, we can be pretty ‘catty’. Mixologists look down on flair bartenders as ‘jugglers’. Mules think mixologists are too full of themselves and are slow behind the bar. All male bartenders dislike bar wenches because we don’t have certain physical attributes that earn them more tips. The mixologists concentrate on spirits, history, and esoteric ingredients while white table-cloth bartenders are aghast when colleagues don’t know the difference between Chat. d’Yquem and Domaine de la Romanee-Conti. And don’t get me started on the beer geeks and their insane ramblings on yeast strain and West Coast hops. As a co-founder and current Vice President of the Cleveland Chapter of the United States Bartenders’ Guild my goal is to bring all of these bartenders together for the betterment of our guests and our profession.
We in Cleveland are considered a medium size market and because of that, we are often passed over by large spirit, wine, and beer companies when marketing dollars are to be spent. Really Pernod-Ricard? Is spending $100,000 in NYC really going to move the needle on Absolut sales? Try spending $10,000 here educating bartenders and the public and see your sales move appreciably. Don’t think our bartenders can hang with San Fran, Chicago, and Miami? This is what we’ve accomplished recently here in Cleveland, let alone Cinci & C-bus :
Eric Ho, Melt – National winner of Tanqueray’s Gin & Tonic Contest
Rob Turek, Barley House – Numerous national flair titles, National finalist Woodford Reserve Manhattan Contest, Third place in the world TGI Fridays Cocktail Contest.
Joseph DeLuca – two time National finalist for Nightclub and Bar Magazine ‘Shake it Up’, National finalist for USBG/Bacardi National Cocktail Championship.
Nathan Burdette, Crop – National finalist Diageo World Cup
Matt Stipe, Market Garden – National finalist Don Q Rum Contest
Lynn Vozar – Ohio Tequila Festival Margarita Winner
Halle Bruno, Rosewood Cafe – Top five National finish in Domaine d Canton Cocktail Contest
Darko Marankovic, Rosewood Cafe – National finalist for GQ Most Inspired Bartender Contest
And this is the short list. Yeah, we can hold our own with major markets.
If you are a supplier or broker reading this, show us some love. If you are a bartender who wants to excel at your craft, join us. If you are a enthusiast and guest in our restaurants, come see us. We’re great at what we do and will treat you to a great hospitality experience. I’m sorry if I offended you or your local bartender by suggesting that their skills needed work; I want all bartenders to be better than Max, my seven year old.
Well that’s enough ranting for today. Hey Max, stir me up a Manhattan and don’t be shy with the vermouth…