Top that up for me love, you can stick a flake in that
The somewhat miserable parts of being a bartender
I’ve been Working in pubs and bars for most of my teen years, it teaches you great patience and deal with not only the public, but the drunk versions of themselves. Which for many may not be the best. Most shifts something will kick off, whether it’s a fight or angry Frenchman shouting at you for not having the mussels, middle aged men who tell you how to pour a pint. “I’ve been drinking in boozers for years….’ Yes, sir but have you worked in one? Cover my thirteen-hour shift for me and tell me then.
The morale of pint pouring, tilt the glass, make sure there’s a 5% head, for a Guinness let it sit for two minutes before topping it up (this in fact actually being a marketing plea, referring back to the Guinness advert in 1996 ‘good things come to those who wait’) However it is still in strong morale to let the pint sit for a bit, mainly to please the guy whose been drinking Guinness for longer than I’ve been alive.
The recent heatwave has truly taken a toll on the perfect pint however, with cellars not being able to keep up with Britain’s decision to have a hot (boiling) summer. This has caused a lot of issues to the presentation of a pint let’s say. When the cellar is too ho, the beer gets too lively, causing it to spill everywhere! Particularly the days I wear white to work. This isn’t the only downside however, its causing lots of wages effecting profits and stock controls. Many pubs are struggling to sell draught beers due to heat with some having to completely take them off due to the impracticalities. I spoke to staff in a local soho pub, who have been struggling with bad responses due to these issues.
‘it’s a horrible addition to working in the heat, having abuse thrown at you for something that’s not in your control’, Lucy, 26
This is an issue in London at the moment, yes but it will not last forever! Please treat bar staff with respect all year round and remember it isn’t usually our fault.