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xiphiasSomeone's building a new restaurant, called "The Blues Diner", in downtown Melrose. I wrote up a letter, which I reproduce behind this cut tag, to hand to them.
March 31, 2003
Dear Sir:
I am a bartender, living in Melrose, and I'd like to take this opportunity to explain why I would be a good person to hire for the Blues Diner.
I am a trained bartender. I've taken courses in bartending, and was TIPS certified -- a program teaching servers and bartenders how to serve alcohol responsibly, deal with intoxicated patrons, and prevent problems from arising in the first place. As part of this training, I was taught the legal ramifications of tending bar in Massachusetts, and learned about the liability issues arising from both responsible and irresponsible purveyance of alcohol.
I have experience tending bar at the Harvard Club of Boston, an upscale private club for graduates of Harvard University. While there, I tended bar and served alcohol in many contexts, from manning a typical formal restaurant bar, through function bartending with a limited bar, and even serving alcohol for private gatherings of three or four people. I tended bar in contexts from the smallest and most laid-back, such as the aforementioned private parties, to the largest and busiest, such as their yearly Halloween party, in which we served well over a hundred patrons an hour.
As part of my continuing training at the Harvard Club, I took classes in both wine and scotch tasting.
On my own time, I have been studying flair bartending -- juggling in a bar context.
I believe that, as a bartender, my job is to help patrons have an enjoyable time when they come to a restaurant. My role is, of course, primarily to mix and serve drinks, but also to be, if necessary, anything from a sympathetic ear to an entertainer. In most cases, my role is to be unobtrusive but available.
As I live within walking distance of your location, transportation would not be an issue.
I believe that I would be an asset to your restaurant, and hope that you will consider me as a bartender for the Blues Diner.
Please contact me at 781-665-5695, at the address above, or by email, at ian@io.com. I look forward to hearing from you.
Thank you,
Ian Osmond
So, the owner was, in fact, there when I showed up, and I handed him my letter, and he read it, and said he'd pass it along to the guy doing the bar hiring.
I mean, I wouldn't be able to get work until they, like, finish the restaurant -- they're in the "just finished putting drywall and now putting up things that will be area dividers" stages, so, if I'm any judge, they're probably still a month or more away from opening. And his reaction gives me NO data as to whether I made a good or bad impression. But, well, I did actually get out there and give him the letter.
March 31, 2003
Dear Sir:
I am a bartender, living in Melrose, and I'd like to take this opportunity to explain why I would be a good person to hire for the Blues Diner.
I am a trained bartender. I've taken courses in bartending, and was TIPS certified -- a program teaching servers and bartenders how to serve alcohol responsibly, deal with intoxicated patrons, and prevent problems from arising in the first place. As part of this training, I was taught the legal ramifications of tending bar in Massachusetts, and learned about the liability issues arising from both responsible and irresponsible purveyance of alcohol.
I have experience tending bar at the Harvard Club of Boston, an upscale private club for graduates of Harvard University. While there, I tended bar and served alcohol in many contexts, from manning a typical formal restaurant bar, through function bartending with a limited bar, and even serving alcohol for private gatherings of three or four people. I tended bar in contexts from the smallest and most laid-back, such as the aforementioned private parties, to the largest and busiest, such as their yearly Halloween party, in which we served well over a hundred patrons an hour.
As part of my continuing training at the Harvard Club, I took classes in both wine and scotch tasting.
On my own time, I have been studying flair bartending -- juggling in a bar context.
I believe that, as a bartender, my job is to help patrons have an enjoyable time when they come to a restaurant. My role is, of course, primarily to mix and serve drinks, but also to be, if necessary, anything from a sympathetic ear to an entertainer. In most cases, my role is to be unobtrusive but available.
As I live within walking distance of your location, transportation would not be an issue.
I believe that I would be an asset to your restaurant, and hope that you will consider me as a bartender for the Blues Diner.
Please contact me at 781-665-5695, at the address above, or by email, at ian@io.com. I look forward to hearing from you.
Thank you,
Ian Osmond
So, the owner was, in fact, there when I showed up, and I handed him my letter, and he read it, and said he'd pass it along to the guy doing the bar hiring.
I mean, I wouldn't be able to get work until they, like, finish the restaurant -- they're in the "just finished putting drywall and now putting up things that will be area dividers" stages, so, if I'm any judge, they're probably still a month or more away from opening. And his reaction gives me NO data as to whether I made a good or bad impression. But, well, I did actually get out there and give him the letter.
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Big Kermit the frog wave
Date: 2003-03-31 09:14 am (UTC)(no subject)
Date: 2003-03-31 09:24 am (UTC)*cheering*
(no subject)
Date: 2003-03-31 09:32 am (UTC)(no subject)
Date: 2003-03-31 09:52 am (UTC)(no subject)
Date: 2003-03-31 10:34 am (UTC)oddly, bartenders become spiritual counselors of a sort. they end up hearing all of peoples' hard luck stories.