Patrick Green

Doubled five star reviews for the bar within a year’s time frame

Controlled flow of coursed meals for large quantities of individual guests while simultaneously crafting cocktails and pairing wine

Kept constant and useful flow of communication between servers, management, and kitchen

Helped create seasonal menu and off-menu drinks to sell

Banquet Bartender and Hospitality worker for several privatized high-end clientele

Crafted and presented wine pairings (and created N.A. wine pairings on the spot) for each coursed out meal.

Catered to several clients outside of the restaurant to bring a special event inside each individual’s home

Led tastings for individual liquors and wines

Bartender that creates craft cocktails on the spot with no menu: guests order based off of flavors they would like to taste

Keeps heritage and history of the cocktail lounge alive and interesting

Creates stable environment between workers, guests, and management

Craft a vast array of drinks - ranging between Ice Cream, Hurricane, Prohibition, Classic, Original, etc.