Glamorized Jobs: the “Sexy Bartender”

coyote ugly

So I know I’ve explained earlier that I bartend, and have been doing it for about 3 years now (to some, I’m still an amateur, and I’m ok with that).  And based on my experience, although limited, I’ve seen the glamorization that comes with the job.  For some reason, bartenders are automatically really cool people.  The bartender handles alcohol, is knowledgeable about alcohol, and presents a welcoming personality for the crowd they are waiting on.  Along with all that, it is a customer service position, and it is usually a position filled by someone a bit more outgoing, experienced in life, and easily to talk to.  These are all traits that can obviously seem very attractive to the bar attendees.

However, I still find it very baffling that, regardless of the environment, the bartender comes off as far more alluring than that particular person would be if they were not tending bar.  And this could be alluring in a sexual manner, in a dangerous way, or just an exciting curiosity.  Nevertheless, the bartender is has suddenly elevated in a level of attraction.

I’ve bartended for bars, clubs, strip clubs, restaurants, and catering companies.  You can say I’ve been around a majority of different environments that bartenders would be present.  And, in every single situation, there was not a single shift that went by where I wasn’t talked to by someone with greater interest than is necessary.  This either led to a lengthy conversation about my background, an asking for my phone number, or a questioning of my relationship status.

Now…what leads people to do this?  I’m a moderately attractive woman, no Coyote Ugly chicka, but I have been hit on in random, daily situations on occasion.  But, this never happens nowhere near as often as while I’m working.  When I’m bartending, it’s as if suddenly I turned into Jennifer Lawrence and all eyes on me, when before I walked in the room unnoticed.

With all this, I guess it’s just being in a position of serving alcohol while trying to seem appealing to others.  All the while, working in a position that has been sexualized by media.  Look at receptionists, air stewards, housekeepers, and many others that have fallen in the same stereotype: a female in a position of service and willing to be taken advantage of.  (And, before I go further, I understand this pertains to men in the same situation, but I’m female, so that’s what I go with at first, sorry.)  This creates this allure of being open to anything and everything…at your service.

As much as I love bartending, and still enjoy most of the interactions I have with my customers and co-workers, this never-ending glamorization still bothers and confuses me.  It doesn’t help either that my cousin, a single, older male, wants to become a bartender to meet women, even though he’s had the same secure job for years.  Great, not like people do it for an actual living or anything.

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10 of the Weirdest Beers Ever Made

This article has a list of 10 of the weirdest beers ever made! It runs from Key Lime pies to Pizza beer.  Now I’m all about a nice brew with a slice of deep dish at Lou Malnati’s, but I don’t know if I’d want to combine both tastes in one.  So I suggest checking it out, maybe try one! I will say the Wells Banana Bread beer is actually really good :]

boozedancing.wordpress.com

boozedancing.wordpress.com

 

Made first batch of Vault Beer – IPA! (Part 1)

My friends Nick, Jordan, and I have decided to start making beer.  We’re like “beer is really cool, I love to drink beer, how does one make beer?….wanna make beer?”…that, more or less, is how the lengthy conversation went.  So we made beer last night at Nick’s house, and started with the ingredients for an IPA.

 

Almost all the tools we used

Almost all the tools we used

This is after the water was heated to 170 degree Fahrenheit, and we dumped all the grains, through a large tea bag for 20 minutes

This is after the water was heated to 170 degree Fahrenheit, and we dumped all the grains, through a large tea bag for 20 minutes

After the grainy water boiled for awhile, we added the hops in a half hour at a time, stirred, then immediately had to cool it off with a copper coil and ice surrounding the pot.

After the grainy water boiled for awhile, we added the hops in a half hour at a time, stirred, then immediately had to cool it off with a copper coil and ice surrounding the pot.

Once it was cooled down, we started transferring it to the glass thing (it has a fancy name that I completely forgot)

Once it was cooled down, we started transferring it to the glass thing (it has a fancy name that I completely forgot)

Then we added an extra 2.5  gallons of water and the yeast so it was a total of 5 gallons of beer that'll be made.

Then we added an extra 2.5 gallons of water and the yeast so it was a total of 5 gallons of beer that’ll be made.

So now we wait!  It’s currently sitting in Nick’s vault (yes, he literally has a vault in his basement that’s larger than my house), and we’ll transfer it in a couple weeks to another glass thing, wait till it ferments some more, then it’s bottle time! I’ll keep you posted as I go!

Beer recommendation!

I came across this lovely beverage at the beercade in Chicago, and it was the second best thing about that night (besides playing old arcade games for free). It’s extremely smooth, served in a can (way better for the quality of the beer), and perfect for the cold weather that was the end of February at that time. I tend to like porters and stouts during the winter/fall time for some reason. Maybe because they’re dark and thick…like winter? I don’t know. However, if you enjoy the rich coffee taste, you’ll love this beer. It’s like it took your favorite morning pastime and added alcohol to it. Check it out!

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The wonderful world of Beer :]

craftbeer

Credit: Omar Lozano/Borderzine.com

Looking at that line of taps makes me very happy.  There’s nothing like a good, familiar bar with tasty beer that isn’t just carbonated water (ehhmm..PBR anyone?).  A place where the bartenders know what to ask, know how to pour, and know that a frosted mug is just commonplace.  That’s where the heart is.

As a bartender, I fell in love with beer and its culture.  During high school and the beginning of college I didn’t know there was variety in beer.  I just assumed it was all Miller Lite.  Sad, I know, but I also dirt poor.  Then some of my friends introduced me to an Indian Pale Ale (IPA), and my mind was blown.  It is still one of my favorite kinds of beer, and it brought me to a world of crafty, down to earth folks (because honestly, as much as I really love red wine, there’s a real difference between wine and beer connoisseurs).  Trying new Microbrews, learning about how to make beer, and understanding the history of it all is one of my true passions and something I can never get sick of enjoying.

So!  With all that being said.  I recommend this brands and varieties:

That’s Six Point from Brooklyn, NY.  Tasty as hell, man.  Sweet Action is my favorite and completely full of flavor!

Swwwweet Baby Jesus!  This Porter by DuClaw is incredible when it’s cold out and you just ate dinner.  It’s the dessert that you’re happy you can get drunk off of.  It’s also pretty good for you!  I say that just cuz porters and stouts are filled with vitamins, yum :]

 Credit: Rodney McPhail

Credit: Rodney McPhail

So I learned recently that Indiana has some pretty awesome breweries.  Who’d a thought?  It’s really good though.  I got this IPA called Osiris by Sun King Brewery and it’s heavy in hops, but amazing.  I like strong beers, so this was right up my alley.  Check it out!

But yeah that’s what I got for ya, enjoy!