Ask A Bartender: Misconceptions about the job, weirdest drink orders, and more
Worth a shot?
Bartending may seem like a modern career choice, but it’s allegedly one of the world’s oldest professions (though the term may not have existed back in the day). It is said to have emerged in the 1400s in various locations such as Rome, Greece, and Asia—where innkeepers would serve their own liquors and brews to customers.
While seemingly straightforward, it’s far from an easy job in today’s context. Bartenders work long, odd hours; they require solid mixology and social skills; and they’re constantly crafting drinks to lift people’s spirits (no pun intended)—regardless of their own mood on the given day—only to clean up after.
In this chapter of our Ask A __ series, we speak to three leading bartenders in KL—Shawn Chong, founder of Bar Mizukami; Tracia Chan, one-half of Dissolved Solids; and Jon Lee, founder of Penrose—in honour of their work this World Bartender Day. Read on to learn more about how they started in the industry, common misconceptions about the job, and other insider stories of being in the bartending business.
Shawn Chong, Bar Mizukami
When did you get your first taste of bartending and why did you decide to make a career out of it?
My introduction to bartending was through competitions at the college level, but my first taste of actually working in bars was during internships in my hospitality school years. I turned it into a career after finding out that I have a talent for bartending when I started to gain podium places at professional competitions very early on.
In your opinion, what does it take to make it in the local bar industry?
Grit and passion. It is common knowledge that the hospitality industry can be physically and emotionally challenging at times, but the positive moments make it worthwhile. Passion gives you direction to be focused on your specialty, which in turn allows for progress.
What are some common misconceptions about the job?
People still think that bartending is a ‘part-time job’. No, it is a full time job! The actual operation hours where a bar serves guests are anywhere between eight to 10 hours a day on average, which doesn’t take into account the preparation before the doors open and all the cleaning after the bar shuts—an extra two hours there, minimum. I think all these [behind-the-scenes duties] justify bartending as a full-time job.
What is the most bizarre (read: eyebrow-raising) order you’ve ever received?
One time, I had a guest who really wanted a tom yum drink. I didn’t have the herbs needed for it, but I had tom yum chili paste in my pantry. The guest agreed to me making a drink with that!
Name your top three favourite cocktails.
- Paloma—If made right, it should be dry and slightly bitter but refreshing at the same time.
- Manhattan—a simple yet complex drink that’s tasty for any time of the evening, at least for me.
- Jungle Bird because it’s Malaysian pride!
What do you like most about your job?
The best thing about the job is the human connection that we’re able to foster through cocktails, and it’s a great experience when some guests eventually become friends—that is something that money cannot buy.
What do you hope to see more of in the local bar scene?
I hope to see more young talents entering the industry.
Follow Shawn (@cy_shawn) or Bar Mizukami (@bar.mizukami) for more updates.
Tracia Chan, Dissolved Solids
When did you first get a taste of bartending and why did you decide to make a career out of it?
After joining the Monin Cup 2018, I managed to land a spot as the first runner-up and met some industry people who served as judges. One of them, CK, who runs Coley, offered me a part-time job at the bar—that’s how I first got into the bar industry. Before bartending, I was already in the coffee industry since 2015. From there, I got my understanding of the drinks market, and my team and I developed a goal to create a space for anyone and everyone.
In your opinion, what does it take to make it in the local bar industry?
It’s all about pushing yourself every day, having the passion and finding what you believe in that can help the industry. There are never-ending new techniques and flavours to play around with, as well as ways to provide a different drink experience for consumers.
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What are some common misconceptions about the job?
I don’t mean to offend anyone, but many have told me that they want to land a spot at a bar because [they think] “it’s so cool to be a bartender making drinks.” However, the fact is that there are grease traps, glassware handling, and a lot of cleaning involved, as well as discipline. Many have expected to start to make drinks immediately, but it takes time. It’s not wrong to think this job is cool, but there is more to it than just making drinks. You will get to where you need to be step by step with proper guidance, patience and understanding.
What is the most bizarre (read: eyebrow-raising) order you’ve ever received?
There was a customer who wanted something weird, so I added sesame oil to some curry leaves to make a refreshing cocktail. I actually made it for a competition before, and the sesame oil added a nutty note for more complexity to the drink!
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Name your top three favourite cocktails.
I actually don’t drink cocktails as I can’t take alcohol. Many would be wondering how can I make drinks without having to taste them? Well, I do take a drop to check the balance but that’s about it. If I were to drink anything, it would always be lemon, lime and bitters or tonic water with two drops of angostura bitters.
What do you like most about your job?
The thing I like the most about my job is that I get to see the satisfaction from customers when we hit the right spot. We mainly focus on customising cocktails based on customer preferences, so nailing it is the best reward. I enjoy trying to remember everyone and their usual favourites too—it’s like a real-life video game.
What do you hope to see more of in the local bar scene?
More innovation and sustainability, different techniques and ideas, and definitely great hospitality as we are a very close bar community.
Follow Tracia (@tracia____) or Dissolved Solids (@dissolvedsolids) on Instagram for more updates.
Jon Lee, Founder of Penrose
When did you get your first taste of bartending and why did you decide to make a career out of it?
I started off my career in the culinary field, but bartending was always at the back of my mind. I was actually offered a job as a bartender in Singapore while just trying out the craft. It has been seven years now and I’ve enjoyed every moment of it.
In your opinion, what does it take to make it in the local bar industry?
To “make it” is a subjective matter, I believe. As long as there is a passion for studying the history of food and beverage, coupled with the desire to care for others through hospitality, the journey is, in my opinion, more important than the destination.
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What are some common misconceptions about the job?
There are plenty I believe, but I’ll point out that people think bartenders are always partying. While bartending can be a fun and social job, bartenders are not always partying. We need to be focused and professional while working, and we need to maintain our energy and enthusiasm even when we may not be feeling our best.
What is the most bizarre (read: eyebrow-raising) order you’ve ever received?
I’d say ordering a classic cocktail and requesting an ingredient to be removed from the cocktail. For example, a Negroni without Campari is one of the many “eyebrow-raising” kind of moments.
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Name your top three favorite cocktails.
Cuba Libre whenever there’s a party, a Vieux Carre when I enjoy cigars, and lastly, although not a cocktail, I really do enjoy my vodka on the rocks any time of the day.
What do you like most about your job?
Definitely the people revolving around the industry, from our guests to other F&B professionals. The social aspect of bartending is really about bringing people together and having a safe and memorable time.
What do you hope to see more of in the local bar scene?
Creative bar spaces. The Malaysian bar scene can offer more unique bar spaces that provide a memorable experience for their customers. This can include bars with interesting decor and ambience, topped with more creative menus.
Follow Jon (@jonleekw) or Penrose (@penrose.kl) on Instagram for more updates.
For more Ask A __ stories, click here.
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