Bartender at Stark Brewing
Explain your job and what it entails.
I’ve been bartending for 34 years. Bartending instructor for 10. Basically, knowing bartender duties, making drinks, waiting the tables, waiting on the people, keeping your bar clean and stocked, and customer relations, is basically what I do.
What led you to this career field and your current job?
I was a carpenter in the ’80s…. I needed a secondary job to get me through the off season, so I picked this up. My father sent me to bartender school in 1990. I picked it up as a second job and as the years have gone on it’s morphed into my full-time work. I got trained as a bartender but then I got into restaurant work so I can wait tables, I can manage, I can host, I can do basically all aspects of the front of the house of the restaurant.
What kind of education or training did you need?
My only formal education was the bartending class that I took about 30 years ago. It was a 40-hour course. The rest of the training I’ve gotten is through companies and corporations training you to do stuff their way.
What is your typical at-work uniform or attire?
Generally, black and whites, or here, it is basically whatever I want as long as it isn’t offensive. Jeans and a Stark shirt is what they want me to wear. But generally I wear jeans, and if I don’t have a Stark shirt I’ll just wear black.
What is the most challenging thing about your work, and how do you deal with it?
Just dealing with the guests, dealing with the people can be the hardest part depending on the guest’s personality and their level of intoxication.
What do you wish you had known at the beginning of your career?
Well, I kind of walked into it with eyes open. I mean, I know what a bartender does, I got the job. Maybe started a little earlier — I was in my mid to late twenties when I started. That’s about the only thing, really.
What do you wish other people knew about your job?
A personal pet peeve of mine is when people yell drinks at me while I’m in the middle of doing something else. A good bartender has his next three or four steps planned out. But if I’m in the middle of Step 2 and you yell something at me, it’s going to throw me off of step 3 and 4 and then you’re going to get mad at me because I’m going to need to take care of 3 and 4 before I can take care of you….
What was your first job?
Not including paper routes, washing dishes in an Italian restaurant in the early ’80s … a family-owned pizza joint called the Capri. I washed dishes and did prep work there when I was like 15, 16.
What is the best piece of work-related advice you’ve ever received?
… I use this all the time, especially in my bartending classes. It’s all about the dollars and cents. If you’re not making the dollars, it doesn’t make any sense.
—Zachary Lewis
Five favorites
Favorite book: Dean Koontz is the author.
Favorite movie: I like old ’70s car movies, to tell you the truth. Stuff like Vanishing Point and Dirty Mary, Crazy Larry.
Favorite music: Classic rock. I have a vintage stereo system … over 600 records….
Favorite food: Probably more of a seafood person.
Favorite thing about NH: The location. Within an hour of Boston, within an hour of home, within an hour of where I grew up, within an hour of the beach, within an hour of the mountains.
Featured photo: Phil DiLorenzo. Courtesy Photo.