A bartender (also known as a barkeep or barmaid or a mixologist) is a person who formulates and serves alcoholic or soft drink beverages behind the bar, usually in a licensed establishment as well as in restaurants and nightclubs, but also occasionally at private parties. Bartenders also usually maintain the supplies and inventory for the bar. As well as serving beer and wine, a bartender can generally also mix classic cocktails such as a Cosmopolitan, Manhattan, Old Fashioned, and Mojito.

Bartenders are also responsible for confirming that customers meet the legal drinking age requirements before serving them alcoholic beverages. In certain countries, such as the United States, Canada, the United Kingdom, Republic of Ireland and Sweden, bartenders are legally required to refuse more alcohol to drunk customers.[1][2]

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Mixology is defined as the art or skill of preparing mixed drinks.[3] At its core, the purpose of this practice is to craft cocktails. However, the science and skills required to successfully practice mixology are more intricate than what is seen at face value. The key to mixing drinks is knowing the ideal quantity of each ingredient needed to create the flavor profile required. Mixology aims to both elevate and balance the various flavors found in a cocktail.[4] Mixology is essentially edible chemistry in the form of cocktails.

The pioneers of bartending as a serious profession appeared in the 19th century. Jerry Thomas established the image of the bartender as a creative professional, credited with being the father of American Mixology.[6] He earned this title by publishing Jerry Thomas' Bartender's Guide, the first guide to making cocktails in 1862.[6] Thomas perfected his skills by owning and manning saloons across the New York City area throughout the 1800s.[6] Mixology started to take shape in the years following Thomas' book. Harry Johnson published Harry Johnson's New and Improved Illustrated Bartender's Manual in 1882.[4] Both of these books shared recipes for dozens of unique drinks that combined ingredients people had never thought to combine before. Thomas and Johnson incorporated flavored spirits, liqueurs, and fortified wines to their cocktails, which was a new concept.[4] Mixology took off after these two publishing. By the late 1800s, the term mixology was common and widely used.[6]

At the turn of the 20th century, slightly fewer than half the bartenders in London were women, such as Ada Coleman. "Barmaids", as they were called, were usually the daughters of tradesmen or mechanics or, occasionally, young women from the "better-born" classes who had been "thrown upon their own resources" and needed an income.[7] Bartending has often been associated with the struggles of marginalized groups in the workforce, such as African-American women.[8]

After the rise of the cocktail in the early 20th century, Americans were faced with prohibition laws from the Federal government. However, bartending culture remained alive throughout prohibition. Working in underground speakeasies, bartenders continued to provide their patrons with delicious cocktails. Following the suspension of the eighteenth amendment and release of legal booze back into the market, the cocktail era unfortunately took a dip. People drank less and the Great Depression severely limited the ability of people to buy a drink. Cocktails started to be limited to the rich and famous. The celebrities in Los Angeles took a certain liking to the recipes of the old days. But the general population would no longer mix their drinks. Individualism was crushed similar to the food industry. The industry needed a renaissance and it wasn't until the late 90's that we saw the true re-emergence of the cocktail bar.[9]

Cocktail competitions such as World Class and Bacardi Legacy have recognized talented bartenders in the past decade and these bartenders, and others, spread the love of cocktails and hospitality throughout the world.[12] Kathy Sullivan, owner of Sidecar Bartending, expressed the difficulties with becoming a prolific bartender, comparing the bartender to the drink they make: "In drinks you want balance. And you have to be balanced physically, emotionally and mentally."[13]

A professional bartender should master the origin, physical characteristics, taste characteristics, production technology and drinking method of various alcohols, and be able to identify the quality and year of the liquor. In addition, the bartender also needs to give reasonable recommendations on what kind of drink the guests need to match with different foods. Finally, because cocktails are made up of a base liquor paired with different materials, understanding the physical and chemical effects of base liquor and different materials, and thus the taste differences, is the basis for bartenders to create new drinks.[citation needed]

Mixology's purpose is to create new or unique cocktails that center around a specific flavor profile or theme. Because of this goal, flavor balance is critical, and is where science comes in. There are four main components to a cocktail: the spirit, the acid, the base and the garnish.[4] Mixologists experiment with different quantities of each component to create a desired flavor or particular drink. Spirits can include gin, whiskey, rum, tequila, mezcal, and modifying liqueurs.[4] However, most mixologists stay away from vodka, as it does not have a distinct flavor to add to a drink.[4] Acids are sour, sharp flavors whose goal is to bring out flavor notes in spirits, add complexity and brighten drinks; they include fresh juices, such as lemon.[4] Bases are sweeteners that aim to balance our spirits and acids; they can include simple syrup, honey, agave nectar, and liqueurs.[4] Mixologists aim to find the ideal balance between acids and bases, so that each flavor is tasted, but not one is overpowering. The fourth component of a cocktail is a garnish. Mixologists top their creations with garnishes and can take more free rein here. Common garnishes include decorative lemon twists, smoked herbs, and edible flowers.[4] Garnishes, finishing touches, and the presentation of drinks, allow for a mixologist's artistic side to shine through.

In the United Kingdom, bar work is often not regarded as a long-term profession (unless the barman or barwoman is also the landlord), but more often as a second occupation, or transitional work for students to gain customer experience or to save money for university fees.[citation needed] It therefore lacks traditional employment protections, so there is often a high turnover. The high turnover of staff due to low wages and poor employee benefits results in a shortage of skilled bartenders. Whereas a career bar manager would know drink recipes, serving techniques, alcohol contents, correct gas mixes and licensing law and would often have cordial relations with regular customers, short-term staff may lack these skills. Some pubs prefer experienced staff, although pub chains tend to accept inexperienced staff and provide training.[citation needed]

Tipping bar staff in the United Kingdom is uncommon, not considered mandatory. The appropriate way to tip a barman or barwomen in the UK is to say 'have one for yourself', encouraging the employee to buy themselves a drink with one's money. Staff may instead opt to add a modest amount to a bill to take in cash at the end of their shift.[citation needed]

The Bureau of Labor Statistics data on occupations in the United States, including that of bartender, publishes a detailed description of the bartender's typical duties[14] and employment and earning statistics by those so employed, with 55% of a bartender's take-home pay coming in the form of tips.[15][16] The hourly wage a bartender receives can vary depending on the state. The federal Fair Labor Standards Act (FLSA), and the laws of most states, allow employers a tip credit, which counts employees tips toward minimum wage. As of September 26, 2020, the federal minimum wage rate is $7.25/hour.[17]

As a result of the professionalization of the trade, craft bartenders have begun to establish themselves as the elite class of the bartending profession. "Craft" cocktails are curated drinks using high-quality ingredients, generally accompanied by a higher price as well.[18] Craft bartenders typically operate in more upscale venues, such as hotel bars. They make the majority of their income in tips from higher-class customers.[citation needed]

Bartenders in the United States may work in a large variety of bars. These include hotel bars, restaurant bars, sports bars, gay bars, piano bars, and dive bars.[19][20] Also growing in popularity is the portable bar, which can be moved to different venues and special events.

Hospitality bartenders make up 77% of the membership of the United States Bartender's Guild.[21] As a result, the union lobbies for higher tips with lower base wages. Lower-class bartenders generally do not participate in the union, since their customers may not tip or may not be able to afford to.[22]

The bartender culture in the United States encourages bartenders to be inviting and friendly to their patrons. Their customers' needs and wants become their priority, as well as their safety and enjoyment of their time at the bar. Bartenders are urged to take care of their patrons however they can.[22]

Bartenders may attend special schools or learn while on the job.[23] Bartenders in the United States usually have on-the-job training, from the owners, management, or other superior staff with experience. Prospective bartenders may gain experience by working as wait staff in a restaurant with a bar. Some vocational schools offer bartenders licenses. Some US states require a bartenders license or a health certificate issued from the state.[24]

Most pubs and bars seek to recruit outgoing, personable individuals as bartenders. All bartenders must comply with all food and beverage regulations, in the United States. All bartenders in the United States should be knowledgeable in mixing, garnishing, and serving drinks with a positive attitude and excellent communication skills. The competition for jobs is high in this field of work.[citation needed][25] 152ee80cbc

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