Bartending School is a Joke.

My Journey: From Line Cook to Barback

I didn’t start out behind the bar. My journey began in the kitchen as a line cook. It was hard, grueling work, especially when you’re deep cleaning a kitchen at 3 AM. But it built my work ethic and taught me the importance of resilience. Moving to the bar was a breath of fresh air. You’re telling me all I have to do is make syrups and juice? Sign me up.

Forget bartending school. If you really want to learn, start as a barback. Bar managers prefer someone they can mold to their programs. As a barback, your job is to support the bartenders by stocking supplies, cleaning, and handling prep tasks. You’re the unsung hero of the bar world.

Be the bartender’s number one. When bartenders don’t have to ask for anything, you’re doing your job well. Stay observant, watch the bartenders, and learn their techniques. Ask questions, but pick your moments wisely—never during a rush. Use feedback to improve your skills and efficiency.

With time, dedication, and a willingness to learn, you’ll move from barback to bartender. Build relationships with managers and bartenders—they can open doors for you. And always keep learning. The more you know, the better you’ll be.

The Reward System

In many bars, a shot of Fernet Branca is the unofficial reward for a job well done. It’s a rite of passage, a nod from the bartenders that you’re part of the team. It's a small moment of camaraderie, a shared ritual that says, "You made it through another night."