AJ Caso

I currently work Keys on Main on the weekends. Its really easy. I just make drinks for the service well and bar walk ups while people enjoy the show. Its just standard bar duties. I'd consider it high volume but its nowhere near the workload of any of my previous gigs.

Gold Bar is a cocktail bar in Capitol Hill. This was a smaller place so during the week I worked alone in the front with a cook in the back. On our busier shifts I'd usually have a partner to bartend with but not always. I had normal bartender duties there but was in charge of dropping the money in the safe at the end of the night and locking up the building. I also worked all of the events at their event space "No Bad Days" where I was in charge of staging the room and setting up audio for the DJ's performing.

Thomas Street Warehouse was the first bartending gig I worked that had a more dive atmosphere. I found that I thrived in an environment where I can be myself and have more authentic banter with my guests. The job consisted of me doing full service for my rail, a section in the restaurant and running a service well. I built an army of regulars and was always on call to help the management if they were short staffed.

Like my earlier restaurant jobs, BJ's is a high volume, corporate restaurant. We are expected to be polite, professional, knowledgeable and ready to suggest our guests the best thing to accommodate their experience while creating an inviting atmosphere to make people want to come back. I also hosted the BJ's beer dinners. Which was a seasonal 5 course meal with a beer pairing. Basically I had a microphone and served the whole room at once instead of serving each individual table.