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Got anything to add? The last slide is my fav šŸ˜To be honest, some of these answers really surprised me!When I asked bart...
05/29/2026

Got anything to add? The last slide is my fav šŸ˜

To be honest, some of these answers really surprised me!

When I asked bartenders to share, I expected mostly technical bartending tips. Instead, people talked about customer relationships, coworker dynamics, emotional awareness, professionalism, and sometimes just learning how to be a better person, not only for yourself, but for the people around you.

Some of these lessons can definitely be found in cocktail books, but I think this proves something important:

You donā€™t need books to begin developing valuable hospitality skills.

Books can sharpen your knowledge, but the act of bartending itself can teach you how to truly take care of people. That foundation alone can make someone great.

Whatā€™s something bartending taught you that had nothing to do with making drinks?

What aspect of hospitality is most important to you?If you ask me, I do still think that the two extremes are important....
05/25/2026

What aspect of hospitality is most important to you?

If you ask me, I do still think that the two extremes are important.

We still need and deserve high energy hospitality professionals. We still deserve the over-engineered food and beverage programs. They all provide and cater to certain audiences.

But for the most of us, trying to find greatness in that middle part, this is where we live.

This is your sign to say something nice to your coworkers today šŸ«¶šŸ¾
05/21/2026

This is your sign to say something nice to your coworkers today šŸ«¶šŸ¾

I used to wonder if I would ever be good enough. Today, Iā€™m nominated as one of the Top 10 šŸ™šŸ¾To my former self: Look wha...
05/20/2026

I used to wonder if I would ever be good enough. Today, Iā€™m nominated as one of the Top 10 šŸ™šŸ¾

To my former self: Look what we did šŸ„¹

Remember those first few years stepping into the craft? They were hard.

We didnā€™t feel like we belonged. We felt like outsiders in our own hometown, constantly searching for a seat at a table that wasnā€™t built with us in mind. But instead of waiting for permission, we started building our own.

We didnā€™t know if it would work. We didnā€™t know if people would understand what we were trying to do. We only knew that we couldnā€™t keep doing things the same way.
So we took a chance on ourselves. And somehow, that decision became bigger than us.

We helped create pathways that didnā€™t exist before. We became a resource, an advocate, and a voice for our community. We proved that representation matters and that making space for others is just as important as finding your own.

Thereā€™s still work to do. But today, take a moment to appreciate how far weā€™ve come.

And weā€™re just getting started. šŸøā¤ļø
ā€”
Iā€™m excited to announce that I am a 2026 Spirited Awards Top 10
Nominee for U.S. Bartender of the Year presented by !

Read more about the 2026 Spirited AwardsĀ® and see the 2026 Spirited Awards Top 10
U.S. Nominee list here:
https://talesofthecocktail.org/tales-of-the-cocktail-foundation-announces-top-10-u-s-nomi
nees-for-the-2026-spirited-awards/

Special thanks to , the official media partner for the 2026 Annual
Spirited Awards!

Late night libations at .fandango šŸŖ©This is one of the smallest bars Iā€™ve been inā€¦ but I loved it. There could only be ab...
05/12/2026

Late night libations at .fandango šŸŖ©

This is one of the smallest bars Iā€™ve been inā€¦ but I loved it. There could only be about 10 people at a time in there, and any more required standing outside.

This bar had a lot of charm to it. You could almost consider it forced patience. The space acted as an invisible bouncer. To enter, you really have to wait for people to leave. And to leave, itā€™s really hard to wanna do that.

This bar felt comfortable enough for one person to run efficiently, but two bartenders felt like a party. And the random disco balls were a nice touch.

Thank you to the team for taking us there.

We need to talk more about money in hospitality.Tipping culture has always been complicated, emotional, and deeply nuanc...
05/08/2026

We need to talk more about money in hospitality.

Tipping culture has always been complicated, emotional, and deeply nuanced. Every bar and restaurant operates differently, which is why I donā€™t believe thereā€™s one ā€œcorrectā€ way to do tip sharing.

Hospitality workers deserve options.

But if weā€™re being honest, tipping culture in America also has roots tied to racism and economic inequality. And I still wonder which parts of that system continue to carry those inequities today.

Part of me wishes the industry didnā€™t rely on tipping so heavily.

But at the same time, tipping is the reason many bartenders and restaurant workers are able to thrive.

But thereā€™s the select majority who are still only survivingā€¦

And maybe that contradiction is exactly why these conversations matter.


What level are you? šŸ¤”
05/06/2026

What level are you? šŸ¤”

05/04/2026

Heā€™s about to go off šŸ”„

Ever heard of a jimador?

They grow and harvest agave plants used to make tequila.

Using a tool called a coa de jima, they cut away the leaves to reveal the piƱa (the heart of the plant).

To keep the blade sharp, jimadores use a steel file throughout the day, sometimes after every single plant.

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