How Not To Screw Up A Martini

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Read full article at www.foodrepublic.com 

A little knowledge is, as they say, a dangerous thing. And if there’s one thing I had lots of when I first stepped behind the bar, it was very little knowledge. There’s this funny thing that happens when many of us start tending bar: Almost immediately, we begin to see ourselves as experts. I’ve actually met bartenders who have been behind the stick for less than a month and already see themselves as authorities on all things bar-related. And as I listen to them condescending to my incredible staff of seasoned professionals, I can’t help but remember that I was once that young bartender.

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