I’ve spent more than two decades in this industry, not because I chose it, but because offices and cubicles make me grumpy.
I have been a busser at a (previously mentioned) Chinese restaurant and later at a popular Mexican Cantina in Chico, CA where I went to college.
After moving to the Bay Area I secured a job as a server at Claim Jumper where I had to wear a ridiculous bolo tie and a badge with my name on it like I was a character working in Frontierland at Disneyland. After three embarrassing years of wearing that getup, I moved up to the big time by landing a bartending job at P.F. Chang’s (before it went corporate and sterile).
From there, I started working at multiple bars at the same time, like a prostitute with multiple Johns. I’ve spent time at fine dining places, high-volume clubs and classic mixology bars. In other words for 12 years I was IMMERSED in bartending, until I finally took a management role and moved my career into another direction.
That direction included training people to become bartenders with no experience, and then starting my own bar inventory consulting business, Bar Patrol, in 2010 which helps bar owners & managers run a more profitable bar.
In 2016 I developed a training program called the Bar Auditor Master Course which trains bar/restaurant industry people to abandon their late nights and long hours to become bar inventory auditors (like me) earning $125 – $150 per hour.