Bar tending was always thought of as a no good profession in the past. It was assumed that only drunks and alcoholic became bar tenders. This myth was perpetuating for a long time and only in the past 2 decades has this imaged changed.

Tom Cruise in the movie, Cocktail, glamorized the occupation and brought it some respect.  Today, bar tending is thought of as a great job and many people are trying to be bar tenders. The job offers excitement, loud noise, friendly people (most of the time), clean fun and a chance to meet lots of people from all races, genders and age.

Bar tending is not for everyone; one has to like the atmosphere and the hours. The bright lights, noise, the occasional drunk and ongoing celebrations is only cut out for a select few.

While the profession sounds glamorous, most bar tenders would agree that it is a lot of hard work and one needs good working habits to survive. Bar tenders start work late in the evening and usually work past midnight.

The job is demanding but stable. People drink no matter what the occasion, good or bad.   Bar tending will always be a steady job with steady pay.

Popularity: 11% [?]

Ingredients

• 3 parts white Creme de Cacao
• 3 parts Pisang Ambon
• 2 parts Kiwi liqueur
• 2 parts Cream
• 1 dash Grenadine

How To Make It:

Shake. Garnish with powdered chocolate and a star made of crystalized fruit.

Glass: Cocktail glass

Popularity: 7% [?]

Ingredients

• 2 large boxes lime Jello
• 1 packet unflavored Gelatin (Knox)
• 1 fifth Midori melon liqueur
• 1 cup Water

How To Make It:

Warm the bottle of Midori so that it is hot to the touch, by first loosening the cap half way, then set the entire bottle in a saucepan half full of water on high heat. Meanwhile, bring 1 cup of water to a rolling boil then stir in the Jello and Gelatin u

Glass: Shot glass

Popularity: 11% [?]

Nadia tends bar at The Triangle and The Imperial in Juneau Alaska. Judging from the photos on her MySpace profile, she can definitely bring the flair. Nadia has a lot of interesting things to say about the world of bartending. In fact, this is one of my favorite bartender interviews so far. So read it…

Why did you decided to get into bartending?

I started bartending because it was a perfect fit during my college years. It was like getting paid to party with my friends, a few nights a week!!

How did you go about getting your first bartending gig? Was it tough to land your first one?

Actually my first real bartending gig was not that hard. I went and applied at a night club in Ybor City. I didn’t think it would matter if I had experience or not, they just wanted a pair of boobs behind the bar! I remember it was pretty crazy. They wanted some girls to hang out outside the bar and basically show off body parts to bring people in to the bar. My best friend and I went down and actually stood outside the bar with flyers and big signs. Around 2am we would go behind the bar and work for 2 hours before it closed. We did this for a few weeks and after being yelled at and berated by the guests about what was actually in the drink, we managed to learn pretty quickly! But after a few weeks of standing outside practically naked, then going in and picking up the scraps. I said to myself, FUCK THIS!!!! Second jobs are way better.
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Popularity: 16% [?]

Ingredients:

• 2 oz Blended whiskey
• 1/4 tsp Triple sec
• 1/4 tsp Powdered sugar
• 1 dash Bitters
• 1 twist of Lemon peel

How To Make It:

Shake all ingredients (except lemon peel) with ice and strain into a cocktail glass. Add the twist of lemon peel and serve.

Glass: Cocktail glass

Popularity: 3% [?]