The training bars are a great opportunity for additional ‘real-life’  experience if you have never worked behind a real bar. Even though our bartending school is very much like a real bar, it is not the same as the real experience of interacting with real customers. We now have three ‘training bars’ for our graduates to practice at; two in Manhattan and one in Queens.

The Difference between a ‘Training Bar’ & a ‘Guest bartending’ gig.

With a ‘Guest Bartending’ gig you work a full shift (usually with another guest bartender) and you split the tips (usually between the 2 guest bartenders and the establisgments bartender). However, each guest bartender needs to bring in at least 25+ friends each.

You do not get paid at our training bars (the school makes no money either; we don’t own the bars); however, you don’t have to bring in any friends, you can go back again as often as you want, and you can leave when you want. It is a great way to get some actual experience and build your confidence.

was The New York Bartending School. The website had all the necessary information with the description of courses being taught, schedules, FAQ’s and, of course tons of pictures of the classrooms; which by the way seemed to have the vibe and groove of a real bar along with a real bar appearance- dark, with just a few signs lit at the back. ‘Ok’ I thought; Let me check the other schools websites too before I make a decision. The other websites did not look that promising, their classrooms looked more like my college auditoriums… Boor-ring…

The next day I called the New York Bartending School to make an appointment to come in and register for classes and I found out that I could start as early as the following week. Cool! Why waste time? The following week came and I was in a bar/classroom with 10 other kids. The instructor started telling us about the drinks that we needed to memorize, which seemed completely impossible because there was like a hundred of them. But it was only the first day.

A few days later everybody in the class got to know each other and lost the fear of not being able to handle making the 20 drinks in 6 minutes required to pass the course. That was not without the help of our instructor James who taught us how to multitask without thinking too much, make perfectly stirred and shaken martini’s,  precise free-pouring, how to pour the perfect pint of draft beer, how to open a bottle of wine and champagne (Gosh, that seemed unattainable!) and most importantly how to be confident and engage our own personality in everything we did behind the bar.

The last days in school were the most fun time I’ve ever had; we acted like real bartenders behind the bar and made conversations with our “guests”. On the last day of classes there was a mixology competition among several groups, where we got to explore our creativity making new cocktails.

My group won the first prize- a Professional Bartender’s kit each. That meant something to us!

The course gave me confidence that I wouldn’t have trouble looking for a job and make a great bartender. And I did. I’m working at City Crab now.

Thank you, New York Bartending School!!!

~Victoria G

Five different actors have played James Bond on screen. But there is only one Sean Connery. There are at least seven different countries in the world that make whiskey. But there is only one Scotland.

Both are known the world over as the real deal- greatly appreciated, forever imitated.

Ewan Gunn, brand ambassador of John Dewar’s & Sons, is a very welcome guest here at the New York Bartending School whenever he is in town. His tutorials on the processes used to make Dewar’s scotch whiskey, reveals everything from the distillation to the fact their master blender is a woman, He leaves no question unanswered, and he’s instilled in us a new found respect for the white label found behind bars all over the planet. And, as there is more to Sean Connery than playing James Bond, there is more to Dewar’s than it’s classic White Label. They even make a single- malt.

We here at the New York Bartending School would like to take a moment to lift our glasses to Scotland as she celebrates her 250^th birthday in 2009. Happy Birthday Scotland!

James / Director of Training

The training bars are a great opportunity for additional ‘real-life’  experience if you have never worked behind a real bar. Even though our bartending school is very much like a real bar, it is not the same as the real experience of interacting with real customers. We now have three ‘training bars’ for our graduates to practice at; two in Manhattan and one in Queens.

The Difference between a ‘Training Bar’ & a ‘Guest bartending’ gig.

With a ‘Guest Bartending’ gig you work a full shift (usually with another guest bartender) and you split the tips (usually between the 2 guest bartenders and the establisgments bartender). However, each guest bartender needs to bring in at least 25+ friends each.

You do not get paid at our training bars (the school makes no money either; we don’t own the bars); however, you don’t have to bring in any friends, you can go back again as often as you want, and you can leave when you want. It is a great way to get some actual experience and build your confidence.

From the country whose national symbol is a flightless bird comes 42Below vodka, New Zealand’s contribution to bar shelves throughout the world . Created by one man in his still at home 42Below is now part of Bacardi and making it’s presence known on this side of the world.

New Zealand born and raised Paul Franich, brand ambassador of 42Below and the man who we think should be king of New Zealand should they ever decide to crown a king, is a good friend of the New York Bartending School. He visits us to introduce his vodka to our students and brings along his kiwi-flavored and menucha honey-flavored vodkas to help us craft some delicious cocktails.

james/director of training

Using a sugar cube, spoon and water, Dan demonstrated the technique used to enjoy absinthe, the same technique used since it’s inception. He also cleared up all the misperceptions.

Their were no hallucinations that day but we did learn some interesting history and a couple of cool ways to use absinthe in drinks.

I’am happy to report nobody cut off their ear after sampling the concoction. The unfortunate accident involving a bar spoon was NOT absinthe related.

It was just another day at the New York Bartending School.

James, Director of Instruction

Certification is not required by law, but establishments reserve the right to request or require it. Your bartending license (certification) is only as good as the training you received from the school you attend. That’s why it’s important to investigate the training offered at a bartending school rather than the ‘certification’ you’re going to earn. The right training prepares you with the knowledge, skills, confidence, and efficiency you need to get you a job. 

Bartending schools have received a lot of bad publicity in the past, and most of it is simply due to bartending schools with poor training, fly-by-night schools, and college bartending classes – where students are sitting at desks while the  instructor shows them how to make a few drinks.

While a license or certification is not required to become a bartender, training is essential to being successful, landing a job, and keeping a job bartending.  Do your research when choosing a bartending school – it really is all about the training.

It’s a nice feeling to have cash-in-your-hand when you finish your shift, and it is no secret that bartenders can make some really good money.  Bartenders can make more money part-time than some people do working a 9-5 job. Bartending is also one of the few good-paying jobs that does not require a college degree and is as close to recession free; people drink, socalize, and party, regardless of the ecconomy! As part of a back-up plan bartending is a great occupation. On top of it being a luctrative position it is also a fun job and you meet a lot of interesting people. The flip side of the coin is you may have to work hours that are the direct opposite of your family and friends. 

Fortunately not all bartending jobs mean you have to work vampire hours. Many positions offer hours from 11am to 5, 6 or 7pm. Evening hours can run from 5, 6 or 7pm start to midnight or 1am (later in clubs, of course). Many bartenders only work a couple of days a week. Some prefer to work private parties and events, and some have made a career out of it, working in hotels,  restaurants, casinos, resorts, country clubs and cruise lines. A big percentage of bar and restaurant owners started out as bartenders. The point is bartending is one of the few jobs that offers very flexible hours, can be very lucrative and can be great fun.

Back in the days on-the-job bartender training was common. Some bartenders started out as servers, barbacks or busboys and worked their way up. Others who preferred a quicker route to a successful bartending position attended a bartending school. The opportunity to learn bartending via on-the-job training today has dwindled because restaurant and bar owners want to hire trained and experienced bartenders rather than having to train them. Customer service and solid mixology skills are still the atttributes of a good bartender, but the standards of bartendering has been turned up a notch. On top of the classic drinks today’s bartenders need to be up on the modern drinks that are served in the trendy bars and clubs. There are more liquor brands, more flavors, and more high-end spirits on the market today than ever before. A bartender needs to know more about wine knowledge and service nowadays – customers are more wine savvy. Cash registers are out, and the modern POS (point of sales) registers are in. Speed, efficiency, and the ability to multitask is more of a requirement than ever before.

Bartending schools of today must provide more than basic drink making. The level of training from one school to another can vary greatly. When choosing a bartending school, be sure to compare several schools. Sit in on a class, check out the instruction manual (no one is drinking ‘Pink Squirrels’ and ‘Grasshoppers’ anymore), and talk to the instructors and students. If the school will allow you, sit in on a class when the students are taking their final test, so you can talk to also graduates that have completed the entire course – at the end of the course. Steer away from unlicensed schools, on-line courses, and bartending schools that pitch  ’job guaratees, or use pressure tactics to register you. Take your time, do your research and ALWAYS compare the facilities and training of several schools before you make a final decision.