Hey Bartender

1

So, thanks for everything.

Alright, that's what's left in the kitchen.

We did a pretty good job,

you can see at the end of the night,

the last thing we did obviously was shots.

That was Bob, because it was

Rumple Minze.

That was me because it was

a vodka.

Stoli Ojranj was for Phil.

Stoli O was for Paulie.

Uhm, but uh yeah, I forgot

Paul was here.

Craft bar tending is back.

And I like that.

The cocktail revolution has been

going on for five or six years now.

But really ten or twelve years ago

it really started to come together.

A lot of these bartenders are

so influential now.

The New York Times writes

about them.

They get flown on trips

around the world.

We're right at this stepping

point at this movement now,

getting everyone around the

world excited about cocktails.

People want to know what Dale

DeGroff has to say.

They want to know what Jimmy

has to say.

Welcome!

You're just going, who are

these people?

They are awfully serious.

About some awfully

arcane things.

People are considering

ingredients and ice and

spirits and details.

Great bartenders they mix a

drink the way a scientist

would a Bunsen burner.

We look at our craft. Bring

it back to the beginning.

It's all just the way the alchemists,

that mad scientist idea that people have.

It's a show every night.

The lights go down.

The stage is set.

The bar is the biggest stage

in the world and

your audience changes

every night.

There should be a drink column

in every newspaper in America.

There should be shows on T.V.

Being a bartender. It's all

social. I mean, that's an art.

It's nice to see it sort-of growing

and getting a little bit bigger.

Because it has been sort-of

a little club.

Until cocktails become a

recognized culinary art

it will remain a sideshow.

To be a bartender at this

particular time...

is extremely exciting

and special.

My house here.

My home sweet home.

Yes, I'm officially

in the house.

I've got to open. It's a...

long elaborate process.

Starting with me. Ending with

a guy coming in at six.

Every now we close at four,

we have a...

We have a porter who comes

in, cleans up everything.

Then we have a second porter

that comes in and basically

re-stocks our bar. Re-stocks

everything we used.

Me, I'll be here all night.

And I probably won't be home

until about

I don't know, five thirty,

six o'clock.

So it's a pretty long shift

but...

Hey, if you want to dance,

you gotta pay the band, right?

Well the things is that you

are...

preferably using, uhm,

grunt work.

For... some quiet time.

Where you remember why you're

here for.

You kind-of plan out

your night.

You are not just opening doors and like,

let's see what happens.

You're setting yourself up to

be available.

Uh, there's a lot of

psychological and emotional

preparations that go into it.

You have to be in the right

state of mind, essentially.

To tend bar at the highest

level, is to serve people.

Once you're stuck behind the

bar you have to put aside

you know, the problems you're

having paying your rent.

to the fight you just got in

with your girlfriend

that you're going to continue at two

in the morning when you get done.

May favorite thing to do is

come in even earlier than I

need to.

Do all that stuff. Get all

that stuff out of the way.

And then take a nap.

If I can.

The first thing I like to do

is...

What I like to call the

cosmetics.

It's just set the bar up like the

way it looks when we're open.

When you step to your bench,

to your workstations

it's like a cockpit.

Where you have everything you

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