Embracing the Craft: My Journey from Apprentice to Professional Bartender
A Journey Through Life – A Journey of Love – If You Feel Nothing, Then it Means Nothing.
Growing up, I had the incredible opportunity to work for my parents’ high-end clientele company in NYC. From a young age, I was surrounded by two amazingly smart, creative, and constantly active entrepreneurs. They were always working, always learning, and always planning what to do next. Their example taught me the joy of hard work and the satisfaction of always finding something productive to do.
Mom and Dad in one of their Fine Art Studios.
I saw firsthand how our efforts paid for the family car, the house, vacations, summer camp, canoeing, mountain climbing, horseback riding, skiing, scouting, gym memberships, musical instrument lessons, ballet lessons and university for my sisters, and so much more. Constantly staying focused on the goal by always contributing value is what work, and having a positive work ethic is all about.
I worked in the family business and learned to craft, and learned that anything I put my hand to had to be quality. I learned that anything I made I put my name on. I learned that the quality of my work, my reputation for reliability, and my family name and honor are intertwined. This instilled in me a strong work ethic and a deep appreciation for the continuous effort and dedication that leads to success.
I have an entrepreneurial mindset, not an employee mindset that needs to be micro-managed or requires constant supervision. I offer my services—myself—and what I bring to the table is plain and simple: value. That’s why I work hard and stay focused—because I know the immense value and impact of hard work.
Luckily, I fell in love with bartending in my youth. Through personal training and books, I quickly discovered the richness and depth of advanced bartending and bar management. I emphasize bar management not only because I have managed bars professionally (paid, full-time, for years), but also because a skilled bartender fully manages their own bar—from pars and stocking, inventory, cleanliness, preparation, to full daily station setup and more. It’s a fulfilling and exciting responsibility!
Of course, there is a difference between shot-and-beer dive bars and high-end bartending. Without enough background training, someone off the street given a recipe book might fumble around and try to look confident—the “fake it ’til you make it” crowd. As the saying goes, “You can fool some of the people all of the time, and you can fool all of the people some of the time, but you can’t fool all of the people all of the time.” Fake it ’til you make it only works some of the time.
In the days of Master Craftsmen, there were experienced journeymen of all levels and apprentices who were newbies with under two years of experience. Personally, after working in NYC Midtown Times Square area bars for ten years, I finally felt confident in calling myself a “real” bartender. Achieving the level of “master” is a whole new milestone. A master rises to the level of manager and managing director, often stepping into broader roles. But, where I am currently working, we’re fortunate to have excellent department management led by those with vision who still passionately engage in the craft of bartending as much as they are able.
Team Bartending
What I’m saying here is that we are a professional craft team, or “Trade Guild” if you will. Those of us who are most dedicated regulate quality and standards. As a paid team, we are considered paid professionals. We perform to professional team levels, and as professional team members, those with more knowledge, experience, and proven track records coach new members to achieve the company goals and deliver the best results with the highest rewards. We sign up to work, and in so doing, give our word of honor to consistently perform at our highest level while clocked in.
Together, we’re not just working—we’re thriving, learning, and achieving greatness every day!
Site Author, David J. Curtis: David Curtis, a seasoned professional with decades of Bartending and Bar Management experience began his career in Midtown Manhattan, NY, tending and managing bars before diving into Manhattan’s bustling nightlife club scene. Over the years, he has mastered high-volume, high-pressure bartending as the lead bartender in iconic Midtown Manhattan nightclubs (Pursuits, Sybils, Club 53), Coconuts Comedy Club, the Fitzpatrick Hotel, British Airways Hotel, and tended bar briefly in the Wall Street area, generating over $1,350,000.00 annually in personal drink sales. He has since extended his expertise to establishments in Georgia (Marriot Hotel) and now Tampa Florida, in an Exclusive Platinum Service Award winning club. David’s roles as a Bartending Instructor at the American Bartending School in Tampa, while maintaining a second job bartending, and his years experience of managing bars, and working as a Brand Ambassador along with his extensive professional library of over 1,000 bartending books, highlight his dedication to continually refining his craft. He holds a diploma in Bar Management and is BarSmarts certified by Pernod Ricard.
