bartender
a short program, held to a high floor.
you'll run a short seasonal cocktail list alongside a wine program that's been chosen with care. service bar keeps the floor moving; a small counter lets you talk to guests when the night has room for it. the program is built for consistency — every drink the same, every time — not for theatre. speed and a clean station matter here.
classic technique is the baseline — you should be comfortable with stirred and shaken drinks without looking it up. experience with a wine list is an asset; passion for one is more important. this isn't a high-volume bar, but it is a high-standard one. if you've spent time somewhere that cared about what it was doing, you'll feel at home here.