AAs some of you may or may not know I’ve finally begun working in England. It’s strange to think of how long I was unemployed and how I really didn’t notice being such. But as much as I enjoyed finding different ways to fill my days I soon realized I’d need to find a way to fill my bank account, for I was, as the English say: skint!

And therefore work began at the right time. Or rather it should have. I was interviewed and hired for Fusion Bar/Grill that was slated to open December 18th. I think I got the job largely because I shared the same sense of humor as the bar managers who were asking all the questions. Both of them are very likable guys and despite my lack of bar experience and the red tape involved with working with my visa they took a chance on me and offered me the position of part-time barman.

That was the good news. The bad news was that the initial start date of December 18th would be pushed back to January 1st. I thought, “well that actually works out well for me since I’m going to travel,” but when January approached the start date was pushed back another week. Again, I thought, “it’s ok, Tony is coming, I’ll be able to entertain him.” But then the opening was delayed another week and another and another. I quickly lost any confidence in my job.

The grand opening finally took place Friday February 1st. We were still setting up the place, painting, etc, half-an-hour before we opened the doors. Most of the staff were then given a crash course on being bartenders and then set lose. For the newbie’s like me it was baptism by fire. But thankfully I had been doing some homework and training on my own so I met the challenge head on. And for all the waiting I did, it was worth it.

This is a very fun job. With every cocktail that is ordered I get this boyish glee as I shake and mix to the beat of whatever music is playing. I really just like making it fun, by doing dances or singing along to the cheesy ballads or just joking around with customers. I think that is why on the first night I made twice as many tips as the rest of the staff. (Though being England and therefore the English non-tip mentality, it was still only £10 for 9 hours of serving…. the next night I only made 6 pence…)

But I don’t mind this because of the other perks of the job, For starters I am learning so much about all the various kinds of alcohol. I often get my bosses to let me sample anything I’ve never had before in a kid-in-a-candy-store fashion. And one of the best bonuses is that I’m learning “flare” (as we call it in the biz) from last year’s English Champion. His name is Lewis and he is amazing! Every time I see him I get this silly envious grin as he juggles, flips, balances, full bottles in an artistically fluid fashion. Think Tom Cruse in Cocktail times ten. Whenever it’s slow I get him to teach me something new and then practice it. Sure, I’m rubbish now, but give me 30 years, a miracle, and perhaps I’ll be able to impress inebriated patrons.

Actually it’s the patrons that are my favorite part. I really wanted to have a job in which I could meet and interact with English people, and behind the counter is exactly the place. I meet all sorts, while pulling pints or mixing drinks, some good some bad. There are the girls who think they can flirt their way into free drinks. Save for very rare occasions, this happens far too often for it to be successful. Or there are your regulars like Dan, who always has the same conversation with me about Seattle and it’s 90’s grunge scene and how he has always wanted to go there but can’t because of his wife and kids. Though repetitive, I don’t complain because he always offers to buy me a drink as we chat. I do feel bad that he spends more time at the bar then at home with said wife and kids but one of the first things you realize is that while behind the counter you can’t project or voice your own morals.

This is especially true with dealing with the overly intoxicated. The vivid memory of night one is still with me. I had to kick a drunk girl out of the men’s toilet. She was in there hassling all the guys who were trying to go about their business. I also had to deal with a guy who became belligerent after I refused to serve him. He asked why I cut him off. For me the answer was simple: “ Well ten minutes ago I handed Peter a mop to clean up your vomit off the floor, and two minutes ago I watched you throw up again. In fact it’s still wet on your t-shirt, so no, I’m afraid you can’t have these Tequila shots…”
“You’re racist.”
“Really? I don’t even know what race you are…”
He attempted to argue some more, bribe me, argue even more, and then ultimately was thrown out by security.

It’s always such an interesting phenomena to see the fragile relationship people create with their barman. While he is serving you he (or she) is your best friend, but if the price is too dear, you are cut off, or the bar is simply closed, they quickly become your most hated enemy. Thankfully however there are far more good experience then there are bad ones and even with the bad, things always stay fresh and interesting.

Once the kitchen opens (they are still building it and given the previous track record I expect it to happen later rather than sooner) I’ll be mostly on day shifts, which I have mixed feelings about. I think it will be much more or a relaxed atmosphere but because of such not very exciting. Oh well, at least I won’t have to work till 4AM anymore.