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Say hello👋 to Jack Nelson, Bar Supervisor for Roka Restaurants Aldwych & Hubertus Circle Member, and our exceptional #FaceOfTheWeek! Beginning his journey at Roka in 2023, Jack has worked his way up to his current role as Bar Supervisor, alongside running the cocktail development at their sister venue Inko Nito. Speaking on his love for the industry, Jack shares, “The people you meet, I know it sounds cliché. Being a part of Jägermeister UK's Hubertus Circle in particular has given me an insight into people that share my passion. Not only can I learn and grow from them, but I have made lifelong friends I can spend my off-time with. It has made my career that much more special.” The future looks bright for Jack as he shares his short and long-term goals, “My short term is working my way to Head Bartender with Roka. I’ve fallen in love with the company during my year working here and alongside having the opportunities to put my ideas in place, having the option to share what our sites have to offer with more people is something I would love. “Long-term, I follow the same dreams of many: I would love to open my own bar when it gets to a point where I’ve learned enough that this big city could give me. While it feels like a long way away, the people I’m meeting and the opportunities that are emerging are preparing me for it every day.” Delving into what, in his opinion, makes an exceptional hospitality professional, Jack explains, “Someone who understands why people enter our venues. Someone who knows that we, as alcohol wizards, must be striving to make an experience that much more special every single day. It’s not all about speed of service, a fair majority of the time it’s more about your personal one-on-one interactions. “With practice, anyone can make an excellent daiquiri in a minute, but it means nothing if your guests don’t enjoy themselves. Whip out the dad jokes if you want a cheat code though.” To conclude, Jack shares some words of advice to fellow hospitality professionals, “The real reason we get into this is for the guests we meet and look after - not just to impress other bartenders. Many high-profile people I know who have been at this for decades admit they have to google a spec now and then... Focus on your guests and everything else will fall into place. “Meet people, build on your "bar personality", and know what you want out of this. If you want to go to bar seminars and shout out answers to prove you know it already, then go ahead. But if you want a respected career, the key is the people you serve. Keep at it; you’re gonna get it. I hope to meet you at the spot when I get there too ❤️”

Hiring the Right Bartender for Your Private Party Don't overlook the importance of a skilled bartender. They can elevate the ambiance and guest experience. Here are some key considerations when hiring a bartender: 🔹Bartending Style: Classic, Molecular, Tropical Tiki, or Batched? Identify the vibe you want to create. 🔹Event Theme: Sophisticated or extravagant? Match the bartender's expertise to your party's desired atmosphere. 🔹Event Scale: Generally, 1 bartender per 50 guests. Larger events may need multiple bartenders or a simplified drink menu. 🔹Budget: Rates typically range from $60-$70/hour, depending on experience and event needs. The bartender sets the tone, so choose wisely. A professional can keep the drinks flowing and contribute to a memorable event for all your guests. https://lnkd.in/gf3Misik

Introducing, Florian Beuren, Global Jägermeister Manifest Ambassador, Jägermeister UK Ambassador and this week’s incredible #IndustryInspiration ! 👏 Florian embarked on his journey in hospitality in Germany, entering his first classic cocktail competition in 1998! A few years later, Florian decided to move to London to follow his passion for bartending! In 2009, Florian won the Bacardi street fight championship in Bratislava, resulting in him travelling the world and meeting some incredible bartenders. All of these experiences led to his current position at Jägermeister. Delving into his role, Florian explains, “My role is to focus on the liquid and education but also some events like the Meister Hunter and our Hubertus Circle. Education for example is very important as a lot of people know Jägermeister but not so much how it’s made or how to drink it. Our Hubertus circle is our Jägermeister bartender program which is in 19 countries around the world and in the UK. Our HC is supporting our sales force and marketing team at every event, festival and also at training sessions! Last but not least I started our Jägermeister Meister Hunter cocktail competition 7 years ago and this year’s competition is taking place in Finland, Ireland, Austria, Switzerland and the UK with the Final in London on the 11th of November.” Speaking on his love for the brand, Florian shares, “First of all it’s the people I work with which make it a lot of fun. Plus Jägermeister is a cool brand and when I was working behind the bar it was my shot of choice! We are still family owned and I love the freedom and creativity I can add to my work.” The future looks bright for Florian, as he shares his goals, “For me it’s important to be close to the bar industry and to grow things like our Meister Hunter competition further, plus support our Hubertus Circle bartender’s to achieve their goals. As well as, focusing on my two roles the UK and the global role and make sure everyone knows all about what Jägermeister, Jägermeister Manifest and the portfolio is and how you serve it, how versatile the liquids are and what it can add to your drink.” To conclude, Florian offers some words of advice to fellow hospitality professionals, stating, “I think bartenders are the perfect ambassadors as that is something they do already behind the bar; you make great drinks, you sell, you advise and educate your customer. If you work hard and enjoy what you are doing combined with the drive and passion to succeed then I believe good things will come!”

6 Important Tips on How to Become a Bartender https://lnkd.in/gFbf-cYU

ITS A BAR TAKEOVER!! But… what does that really mean? What does that really do? After orchestrating quite a few over the last few years I would like to explain my racional. I’ve been fortunate to have the platform, confidence and freedom at Proof Drinks to be able to organise these events to support key accounts. It delivers diversity in bars, to first hand see how others work and operate as bartenders learning new techniques. We can bring customer and revenue to a key customer’s venue that may be closed or quiet…absolute key in this climate! We get to build connections with our brand portfolio, making drinks that stand up on a global scale and speak to potential new brand partners. We support customers that have supported our brands through thick or thin as well as climate and staffing challenges. It showcases the talent in bars outside the generalised ‘London circuit’ that wouldn’t normally be put on the radar of the people judging regulated awarding programs. Lastly it’s about the fluid connection between brands and bars something that has been lost through the years but deep in the heart of my passion for the hospitality industry that I have been in most my life. #bartender #hospitalityindustry #drinksindustry

We've been known for providing the top mixologists in Los Angeles, here's how to become a Bartender in California. I've interviewed over 10,000 applicants to work for Elevate Event Staff, I've noticed a trend when it comes to those who apply to Bartend and other agencies that provide bartenders. For some odd reason, a lot of applicants pretend they know how to bartend, and can easily be screened with 2 questions: What glass do you serve a Manhattan in? 1. The answer is 'Either up in a martini/coup glass or on the rocks.' 2. If a client asks for your input on how to make an 'Old Fashioned' unique, what would you change from the original recipe? This is question that requires applicants to be creative, and have an understanding on many cocktails. To make an 'Old Fashioned' unique, seasoned bartenders will instantly approach the answer by either changing the bitters, or the source of sugar. All of our bartenders are required to answer these two questions, and these two questions separate the experts from the beginners. :)

How to become a Bartender in California. First off, understand that being a great bartender goes beyond just mixing drinks. You're the face of the establishment, creating a vibe that keeps customers coming back. It's a multifaceted job – you'll need to take orders, craft cocktails, interact with guests, and maintain a clean, organized workspace all while following California's strict alcohol service laws. To really excel, you'll need an arsenal of skills like deep beverage knowledge, the ability to multitask under pressure, top-notch customer service, and an eye for detail. Staying up-to-date on the latest trends through workshops and competitions is a must. Speaking of credentials, California requires all alcohol servers to obtain an RBS certification. Many bartenders also pursue formal bartender training and certifications to gain expertise and stand out. The best bartending schools in the state, like ABC, Professional, and Elite, provide comprehensive hands-on training in mixology, hospitality laws, and more. Their industry connections can be invaluable for finding jobs too. But don't underestimate the importance of experience – start as a barback, volunteer at events, practice at home. Network your butt off by attending industry gatherings. When you're ready to apply, put together a killer resume showcasing your skills and passion. Check job boards, but also hit the pavement – visit bars and restaurants in person. Once you land that first gig, be a sponge and soak up everything you can. https://lnkd.in/gezx7EZZ

Today is World Bartender Day, therefore it comes natural to celebrate, but the following, are things that should be reminded every single day: This profession: •Gave me discipline. •Taught me to stay in my place. •Taught me that people think they know more than they actually know. •Taught me that the majority of bartenders I know care more about fame than improving their skills and knowledge. (This is really dangerous for the future of the industry). •Taught me that the ‘old school way’ is not always the ‘right school way’. •Taught me when to speak, and when to close my mouth. •Taught me the difference between knowledge and intelligence. •Taught me that not all ‘popular, apparently-great’ bars and bartenders are that great, and that not all ‘less popular’ bars and bartenders are that bad. •Taught me that not all people are worth arguing with. •Taught me that if I don’t prove how much I’m worth, nobody will do it for me. •Taught me to challenge myself. •Taught me that people change when intoxicated. •Showed me the negative effects of excessive alcohol and substance abuse on people. •Allowed me to travel all over the world. •Allowed me to Learn a new language. •Allowed me to Learn more about myself. •Allowed me to meet life-changing people. •Allowed me to discover the interesting and endless romance, science and art of Spirits, Wines, Beers, Cocktails, Hospitality, Business and Food. •Allowed me to inspire, and be inspired through education. . . . 📸 @videovillage.no #worldbartenderday

Looking for tips on how to cold call into bars? Here it is from 3 experts that I admire and who have done that. Rob Patchett, Massimiliano Uccellatori and Jason Steffens, CSW, CSS, CBS, WSET L3. Bartender Spirits Awards