advice for becoming a barback/bartender....?!


Question: Advice for becoming a barback/bartender....?
okay so ive wanted to be a bartender pretty much since forever and im finally trying to get a start on becoming one, but i need some advice. im 19 years old (20 in may) and i live in california. i keep hearing that 18 is the minimum age to be a barback out here. if thats wrong please let me know. i also keep hearing that bartending school is a waste of time and money, so i should become a barback first. well, first off, i have no experience at all, before i go looking for a job should i read up on some books about drinks and bartending or look up info on the internet first? and i also go to school in downtown san jose where theres pretty much like 10 bars on each block. should i just walk around going from bar to bar asking if they have an open barback spot? are there any specific things i should say or ask when i ask about the job?

i know these are a lot of questions but i need all the help i can get. haha. thanks guys.

Answers:

Best Answer - Chosen by Voters

Bartending school is indeed a waste of time and money. Any schmuck can pour two or three liquids into a glass of ice--that's the easy part.

A bar owner needs staff who are quick, friendly, can think on their feet and honest (that's a biggie). Your best bet will be convincing someone to give you a chance, then running your *** off. A bartender makes money by pouring drinks, not stocking beer or washing glasses. As a barback, you need to keep the bartenders pouring. Pick one of the bars in your area and start hanging out, if they allow underage people in. DO NOT DRINK--you will not score any points by putting the staff at risk. Offer to help in any way you can, then work harder than anyone else.


The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources