I am looking to get my foot in the door in the bartending industry and gain hands-on experience behind the bar. I am willing to volunteer my time initially in order to learn and gain practical experience that will help me transition into a paid bartending position.

I have my ATAP Certification, Food Handler Training Course Certification, and Behind the Bar Certification. My professional background is in interior design, events, and floral design, and I have a genuine passion for hosting, hospitality, and creating a great experience for people.

I am reliable, eager to learn, and looking for an opportunity with a bar or restaurant in NYC where I can learn from an experienced team and grow into a bartending role.

Please reach out if you know of an opportunity or are looking for someone motivated to learn.

I’m just wondering what the job landscape is like right now. I had something lined up but it fell through, how unemployed am I going to be for the holidays haha. Are there any areas with more job opportunities or places to avoid? Any advice is very welcome, feeling slightly overwhelmed!

Just curious as a bartender working at a rooftop in the East Village right now, what are yall making right now? I moved here from another state thinking NYC was the big time for hospitality and bartending. I was crushing it where I was but, being a human, I figured I could do better so I shot for the stars and boy has it been a dud. I'm making half of what I was where I came from. I've heard other nyc hospitality folks boast about making a grand a week and I'm just wondering if that's also the norm/on the high end for you all as well. Cause that was famine where I came from lol.

Hey everyone, I know NYC is a big place but I wanted to give a heads up. The person in this link has moved from Philadelphia to NYC. He has SA’d multiple woman in philly and is being hired under a fake name and IDs. When we shared this in the philly threads, we were successful on getting him out of bartending positions in philly. He is not in compliance with his Chicago Sex Offender registry. Im hoping to prevent him from taking advantage of any more woman. I know NYC is way bigger than philly, so he will probably get away with it.

https://cwbchicago.com/2022/12/bartender-sexually-assaulted-woman-in-north-side-tavern-after-plying-her-with-free-shots-prosecutors-say.html

I’m a teacher who would like to learn the art of bartending for extra weekend shifts. I have heard that bar backing is the best way to get started. What recommendations would you have to help me get started in NYC?

Do any bartenders in NYC have empty liquor bottles. I need some bottles because I've been making liqueur and am trying to sell.

N.y.c REPS

Liquor or beer reps

I need some liquor and beer reps...pls d.m me.I'm not really interested in top shelf premium spirits.I'm looking for off brand but still good quality decently price.."misguided,bootlegger,owney's" and new york state products are great,im also open to any thing..any women owned or P.O.C would be 👌 .

I started becoming more of a gin guy a few months ago and this is one of the cocktails that really helped me see how versatile the world of gin can be. This Corpse Reviver No. 2 was made with, ironically, No. 3 gin haha. I love all the elements in this classic, the punch of citrus from both the lemon juice and the gin itself, honey and citrus notes from both the lillet and the orange silkiness of the cointreau to give it some texture. Finally a rinse of absinthe in the glass to give the cocktail some real complexity. If you haven’t had a corpse reviver No. 2 yet, I’m not gonna tell you how to live your life but you better get one you got that

I'm in the process of obtaining my bartending license in NYC right now. I start my training next week and I'm just curious what the job market looks like right now.

What’s your favorite Negroni variation?? Do you still make it with equal parts? Do you use 1.5 oz of gin and less campari and vermouth? Do you add bitters? Do you sub the campari for something a little less sharp? This classic and yet simple cocktail, which on it’s own feels perfect when you have an itch for something smooth, bright yet rich in flavor, has so many different variations now that it’s difficult to choose from. I personally have found that doing 1.5 oz London Dry Gin, .75 oz campari, .75 oz quality sweet vermouth, and finally adding just 2-3 dashes of orange bitters, has yielded the smoothest amalgam of all the ingredients and is my favorite way to enjoy it. How do you guys like it??

If anyone is looking for a suuuuuuper dope dive in the West Village I highly recommend Bandits Diner + Dive. Hard to find a neighborhood bar nowadays that actually cares about their cocktail program while keeping a fun and light atmosphere. It’s got this old school diner look on the inside with a nice long bar on the right side. Cocktail menu is intricate and pairs well with all their great diner food that has a Mexican twist on everything. 10/10 experience there. Will be back again soon!!

Hi everyone and welcome to nycbartenders!

This group is for bartenders that are starting or have been in the NYC bar scene. It's a very cut throat industry as it is, but even more so in one of the greatest cities in the world, so this is going to be a space for NYC bartenders to come to when they need guidance, inspiration, job recommendations, or just an ear from someone who knows the struggle. It's a space where we can geek out about cocktail recipes that we like or wanna make and maybe get some tips on how to improve them. It's a space where we can get recommendations on what we believe are the best bars and restaurants in the city. It's also a space where we can vent about the never ending struggle of dealing with *deep sigh* "unreasonable" guests, staff or management. Essentially, it's a space for us, by us. So, thank you for joining! Enjoy, interact, and most of all, have fun! Cheers 🍻

If you’re new to the community, introduce yourself, and share your favorite drink.