Louie Ruane

I work here as a closing bartender who is responsible for stocking, production of infusions and syrups, and crafting quality cocktails at a 14 seat bar, as well as handling a section of up to 4 booths/tables. I also am one of the bartenders responsible for training new hires.

Worked here as a fine dining bartender specializing in a variety of cocktails and wines, which included wine service. I would work here, as well as Hecks Cafe, as they were both in the same building and under the same ownership. This establishment was not open for lunch, so my shifts tended to consist of opening the bar at Hecks Cafe, working the entirety of the morning/lunch shift, followed by pivoting to Antica, opening that bar, and closing.

Casual dining establishment focusing on gourmet burgers and fries. This was a larger bar with 15 seats in addition to 13 tables which we took responsibility for, essentially multitasking as a bartender and server. The result was a fast-paced and fun environment with your team.

Handling a variety of specialty cocktails, as well as a large beer selection both in bottles and on tap, as well as red and white wine.