SWIZZLE 2004
Poor? Pour!
BEHIND THE BAR AT BARTENDING SCHOOL.
BY BOBBIE WILLIS
E
ight students sit around a huge
conference table in the lecture area
of Premium Pour Bartending
School, downtown at 10th Avenue
and Oak Street. While school isn’t
required for employment as a bartender
here in town, school director/owner,
instructor and veteran bartender Zorah
Rose believes formal instruction instills
“management mindset and work behavior”
that make the students better qualified can-
didates in today’s competitive job market.
Rose stands before the students
explaining issues of legality and liability in
the bartending business. “When you’re
serving people,” says Rose, “and you’ve
got a VIP — Visibly Intoxicated Person —
you are accountable for them. It’s called
third party liability.” The students nod
earnestly and Rose moves on to tactics for
cutting off the VIP and giveaways of the
fake ID.
After the lecture part of class, the stu-
dents go through some hands-on practice
in an actual bar set up in the front part of
the school — “The bottles are filled with
colored water, of course,” says Rose. But
the layout of liquor bottles, glasses, bar
equipment and drink garnishes is pretty
much like anything you’d see at a club or
watering hole around town. Half the group
gets behind the bar to make drinks, and
half the group sits around the bar to order
and act as customers. Students focus on
measuring and mixing accuracy, as well as
on juggling a variety of orders coming in
at once. As you might guess, everyone
seems to be having fun. At one point, Rose
picks up a couple of empty bottles, and
begins juggling them in what’s called
“flair bartending,” just like Tom Cruise in
Cocktail.
For Rose, the aspect of fun is only part
of what keeps her in the business. “I love
working with people. Anyone who loves
working with people will thrive in this
business. And there’s a lot of freedom — if
you want to work and travel, bartending is
the perfect way to do that.” Rose realizes
that bartending is “a very transitional
career,” but she also believes that there is
room for achievement and progress. “It’s
all in how you approach it,” she says with
a grin.
Premium Pour offers day, evening
and weekend classes. For schedule and
information, call 485-4695 or visit
www.premium-pour.com
ew
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SWIZZLE APRIL 1, 2004 7