They serve drinks, sure, but they also listen to your problems, your jokes and they can become friends. They’re bartenders. Here are four of them who are serving their special drinks at a bar near you.

Rachel McCullah
Tahoe Joe’s Famous Steakhouse
Rachel McCullah has been working at Tahoe Joe’s Famous Steakhouse since she was 18, moving up in ranks to become a bartender. Being herself, Rachel communicates well with the customers and makes them their special drinks.

Q: What do you enjoy about your job?
Bartending has always been fun for me and never has it felt like work. Especially now, in the past year it has become my second job, and I am only there a couple shifts a week. Every time I go in, I get to catch up and chat with all of our regulars, many of which have become friends. The clientele at Tahoe Joe’s is extremely consistent, and they, along with the rest of the staff, make the job enjoyable.

Q: How do you establish credibility with your customers?
People love when you remember their drink. How welcoming is that when you walk into a bar and the bartenders greet you and offer you your favorite cocktail! It makes everyone feel special. I have found that when I am out and about, I can never remember names, but I sure do see a face and “Bombay tonic, with two limes” pops in my head.

Q: How do you deal with intoxicated customers?
Our goal is to always ensure that our guests can have the best experience possible in our restaurant. Our training, and how we approach our guests’ experience, helps to minimize most issues. Occasionally, it may happen. We always handle our guests with respect and patience. I usually slow or discontinue service of alcoholic beverages at that point, then get a manager involved to speak with our guests. Usually, I get them something to eat, a glass of water, etc. If necessary, we would arrange for a ride home via a cab ride or some other form of transportation that would keep them and others safe.

Q: How do you succeed in bartending?
I would say just being myself has helped me succeed in bartending. People come back to the bar because they enjoyed the conversation, and because I made their drink how they like it. You begin to learn their story, and they begin to learn yours. A relationship is built and patrons like when they have an “in” with the bartender. Oh yes, I make awesome martinis, too!

Tiffany Kathryn A. Lindley
Petroleum Club of Bakersfield
Tiffany Kathryn A. Lindley refers to bartending as, “Brewing potions for the enjoyment of the crowd.” And she brews them all with a smile.

Q: How did you get into bartending?
My mother managed nightclubs while I was growing up. It opens your eyes really wide at a young age. Being able to see not only the black and white, but the gray area as well, from an unbiased “behind the scenes” point-of-view, has enabled me to focus on what’s important. For me, that is making sure that every drink is accounted for and that the guests leave with the sudden longing to repeat the enjoyment of the evening time and again.

Q: How long have you been
bartending?
Long enough to have been through the ups and downs, taken the good as well as the bad, and face each with a smile. One never stops learning. You never get the same night twice. Every shift is different. Situations may be similar, anticipated or even expected, but they are never identical. The hospitality industry is one of the most dynamic in the world. Even more so because it consists of people who bring all kinds of personal flair coming together to work as a cohesive unit into giving their establishment that unmistakable aura of success.

Q: What do you enjoy most about your job?
Kneading the social dough while ensuring that each party becomes a successful event. It feels very rewarding when a guest leaves with a “wow” feeling. But most of it is having a really great crew to work with and a top-notch management crew. Our operations manager is one of the best in the field. When proficiency and professionalism combine to put the pieces in place, the most challenging events run like clockwork.

Q: How do you deal with intoxicated customers?  
A downside of too much fun is too much to drink. But whatever their state, they are no less a guest if not more so entitled to the full extent of your professional hospitality. With the exercise of patience and pacifism, even the most “interesting” of evenings will quietly close on the most peaceful and positive endnotes.

Mary Crane
KC Steakhouse
Mary Crane has been bartending for 10 years, sticking to the strong work ethic, speed and paying attention to customers, and keeping a sense of humor.  

Q: How did you get into bartending?
A friend of mine approached me one day and asked if I needed a job. He said his boss was looking to hire a female bartender and asked if he knew of anybody who would be good. I was already working in retail, but I thought, “Hey, bartending could be fun,” so I explained to my friend that I had no experience but was still interested in the gig. Luckily the boss liked me, and I have been bartending ever since!

Q: What do you enjoy about your job?
I enjoy the ability to be creative, to meet and talk to all different types of people, to teach people about different drinks and to help them discover a new appreciation for different flavors that they weren’t sure they would like. And to just entertain and make people smile and enjoy themselves.

Q: How do you deal with intoxicated customers?
Intoxicated customers are definitely a hazard of the job. First, you always have to try not to over serve anyone. But if someone does get a little too tipsy, you stop serving him or her. Explain that it would be against the law for the establishment to serve them any more. Offer them something non-alcoholic like water, or coffee. Offer some appetizers, or bar snacks, and when they and their party are ready to leave, either make sure the person has a designated driver or call the person a cab.

Audra Hawk
Amestoy’s on the Hill
Audra Hawk is not only a bartender, but also a mother of two and a student at Bakersfield College. She has been bartending for more than 13 years, and still loves it as much as when she started. Hawk is a people-person, and understands that customers want to be able to talk about their lives. And, of course, providing them with her favorite drink — the blueberry kamikaze — is always a plus.

Q: What do you enjoy about your job?
The opportunity to meet so many amazing people. I not only get to know people who become regulars or who already were a part of the establishment, but I get to see and be around so many new faces. It’s like being out with all your friends, but you’re making money at the same time.

Q: How do you establish credibility with your customers?
Just by being myself. Most people who come in know me, have gotten to know about my life and things that are important to me. I always love to hear about people’s days or trips they took. I just try to connect with the people who come in, and if I make something wrong or a customer doesn’t like a drink, I’ll fix it.

Q: How do you deal with intoxicated customers?
It’s hard to deal with the ones that push past their limits, but bartenders have to know when it’s time to cut people off. Not everyone is OK with being cut off and can become a handful, so you just stick to your guns and don’t give them anymore. If they get to be too much or become rude and disrespectful, I ask them to leave. I work a lot during the day and early evening, so it’s not really a problem I encounter too much on my shifts.

Q: What is your favorite memory as a bartender?
There are lots of great memories in this business! I’ve had the opportunity to be involved in numerous events, from weddings to birthdays and bachelorette parties, and it’s always a pleasure to be part of people’s special days. We, as bartenders, always get to meet great and interesting people, some leave lasting impressions and others often become friends for life.