Life Behind the Pine: Insights from Your Neighborhood Bartender
Tending bar is an art. We’ve all been to spots with awesome service, spots with wicked drinks, and spots with your favorite person making the job look easy. Here’s what it’s like behind the pine, straight from real bartender Justin “the Ron” Swanson:
Mary: For the record, what gives you bartender cred?
Ron: Officially pushing 20 years in the industry in every role from dishwasher to GM. I’ve led breweries, cocktail bars, local pubs, and dive/motorcycle bars across the states. Unofficially, I was pretty much raised bussing tables and going to catering events while my mom and grandma were doing their stints in hospitality. I’d say it’s in my blood at this point.
M: Would you call yourself a “mixologist”? Why or why not?
R: Hell no. My mustache game isn’t that on point.
I really dislike the term because it’s so one-dimensional when a skilled bartender will wear many hats during a shift. We’re more than your “mixologist”—we’re your friend, your wing-person, your budget therapist. We’re the person who you’re going to see whether it’s for a celebration, a time of sorrow, or just because you don’t feel like being alone.
That said, there is a shift in mentality between a bartender who’s good at their job vs. one who’s got a great palate, knows how to build flavors, and can balance a drink that’s to one’s liking. That takes years to build and master. And it’s rarer to find someone who can do both.
M: Top 3 myths about Bartending you’d like to debunk for non-Industry folks:
R: “The customer is always right”: Nope, get out. The customer is never wrong in regards to taste or preference, but you’re in our house. We are going to do things the way we want, and put out the products that best represent us. So respect the rules, the staff, and the bar… or gtfo.
“Bartenders don’t have degrees or ‘real jobs’": Many of us are college educated, have full time jobs outside of our respective bars, and choose to do this as a side hustle or because we genuinely enjoy it. And if that’s not the case, we’re doing it because we honestly love the profession and the people we meet.
“Bartending is easy, anybody could do it”: Ever try juggling? Now imagine that, while also spinning plates, bestowing sagely advice, and being an adult babysitter. It can be a physically and emotionally taxing job between the long hours, little to no breaks, and seeing the best and worst in folks. But at the end of the day, there’s some pride that comes with knowing you’ve made a positive impact on someone’s day.
Common bar tools, from Bars and Bartending.
M: Alcoholism can run rampant among bartenders, and it’s understandable because of the nature of the work, the culture, and being constantly surrounded by booze. How can the Industry help support those who struggle?
R: I’m sure every bartender who’s done more than a year of service knows of or is someone currently struggling with alcoholism.
And I wish there were an easy fix, but it’s so ingrained in bar culture that it’s not going to be done overnight. Ben's Friends is a great starting point, but I think any major change will come from within the industry and slowly. Acceptance of sober bartenders and a better support system can do wonders in prevention, but it’s been a slow rollout since COVID lockdowns.
M: I recall working with you in 2018 and scoffed when you suggested a mocktail menu. Now mocktails are a rapidly growing movement. What do you think?
R: I’m so glad that the non-alcoholic movement is gaining such traction in and out of bars. Local watering holes serve as more than a place to drown out your woes; they’re an integral part of the third place culture that feels lost in our post-pandemic lives.
When I was running my last bar, I had a gentleman pull me aside and tell me something that drove it all home for me. He said he’d gone sober about 5 years prior and still struggled with the urges and addiction, making it hard to go out with friends. And that night he was able to relive the bar atmosphere and be a part of the community again while not feeling guilty for ordering a coke. (Which you shouldn’t feel bad about anyway. Just tip a little extra if you’re going sober for the night or for good.)
M: Got a favorite mocktail or cocktail recipe you’d like to share?
R: Shoutout to my buddy Austin Fields for his competition-winning N/A riff on a garibaldi:
Recipe Card for “Pepe Giuseppe” / The Evergreen Echo
M: What makes a cocktail balanced, flavor-wise?
R: Much like how a chef balances their dish, you want to layer your flavors and make sure they can all shine through while also delivering on what the guest expects.
While everyone has unique palates, I find erring on the dry and tart side tends to go over well with most. And don’t forget your cocktail S&P a.k.a. bitters. A dash of the right style of bitters goes a long way to rounding out or adding depth to your drinks.
M: Tell me about one of your most memorable customers.
R: I’ve got a current regular who always brings a smile when he comes in—an older retired gentleman who uses us as his social hour. Quick with a smartass remark and will get the whole bar cracking up with the punniest jokes you’ve ever heard. In his words, it’s a talent. He also announces his departure with “well it’s time to make your day.” Everybody needs a guy like him at their bar to make you smile.
M: What has bartending taught you? Any life lessons?
R:
Don’t judge people too quickly. You never know what someone’s story is until you ask.
Actions speak louder than words.
Trust your gut. It’s rarely going to steer you wrong.
