How do you get a gig as an expat bartender?

Sam-Ross-IAIN-GRIFFITHS-Kevin-Peters-Naren-Young-Julian-Serna-Oskar-Klimaszewski

From left: Sam Ross, Oskar Klimaszewski, Iain Griffiths, Naren Young, Julian Serna, Kevin Peters

For many bartenders, the job can be a perfect way to pay one’s way around the world; there’s not too many countries that don’t appreciate a good drink, and they’ll always need someone to serve them. Yet moving overseas can also be a great way to gain exposure to new ideas and to add to your skills. So whilst we’re loathe to see bartending talent move away from our local boozers, we asked some successful Aussie expats for their thoughts on bartending overseas.

Sam Ross

Attaboy, New York

How long have you been in the US?
I’ve been in NYC for 11 years now.

Are there any culture-clash issues that you faced?
I didn’t experience too many cultural issues over here, shifting my spec thinking from metric over to ounces didn’t take too long. Experiencing a wage that was entirely made up of tips was also certainly eye opening.

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Have you got a bar story that sums up working in the US?
Getting fired from my first bartending gig in NYC! It was a super busy nightclub in the Meatpacking District and I talked my way into a job (the money was insane!) but after six weeks I got the boot for not being aggressive (read: hard) enough.

As a green little 21 year old, I was being trampled on. You have to develop a thick skin very quickly over here. I’m not an all-out advocate of it, but being a little bit of a dick is important.

Removing unruly/rude customers is always a highly utilised option because there is always a friendly group waiting to fill that vacated spot. This isn’t as true in less-populated markets where you can’t really afford to upset anyone.

What advice would you give bartenders wanting to work a stint in the US?
My advice to anyone wanting to seek out bar positions in the US is to try and make the connections visa-wise before you get over here. If you can convince a bar that you are the right fit for them, maybe through a preliminary visit, getting the sponsorship visa train rolling is a relatively straightforward process — don’t skimp on a good immigration lawyer though. I would have loved this advice 11 years ago…

Oskar Klimaszewski

Found, London

How long have you been in the UK, and what inspired the move?
I moved here in 2005. Poland had recently joined the EU and I was lucky enough to have a Polish passport so I wasn’t at the mercy of the visa system. I’d been to London a few years beforehand and it just seemed an amazing city, filled with so much life and variety.

Are there any culture-clash issues that you faced?
I was struck by how Oz is head and shoulders above the UK in the pay scales. Here we pay a third (and sometimes even up to half) of our income just to have a place to call home. And what’s left can leave you feeling a bit stretched.

That said London is an amazing place to work. There is a huge pool of talented and creative career people that are more than happy to share their knowledge if you show an interest, a massive variety of venues that offer an almost never ending line-up of experiences, [and] the availability of so many products that can be used to make your creations stand out.

Have you got a bar anecdote that sums up working in the UK?
The cultures in the end aren’t that different, we all go to a bar to have a good time. However, and I can’t say if this happens in Oz (and I hope it doesn’t), there is always one danger when working in a decent bar here. The “I’m a bartender too!” It’s brilliant when someone comes in that is interested and passionate. But on the other end of the spectrum, it’s that bastard who comes in when you’re four deep and juggling orders left right and centre, who then without any preamble orders something stupidly arcane, and finishes their sentence with “it’s alright, I brought my own bitters.”

What advice would you give bartenders wanting to work a stint in the UK
Decide what kind of a place you’d like to be working at and try and line up the work before you get here, using any contacts you have. If you don’t know anyone then sites like the London Bartenders Association on Facebook are a good start. Oh, and set up a bank account in the UK from Oz because the first one to set up here is a bitch and takes ages.

Kevin Peters

Morgans Hotel Group, New York

How long have you been in the US, and what inspired the move?
I have been working in NYC since early 2013. I had just gotten out of a long relationship and my friends encouraged me to do something for myself. Best thing I’ve ever done!

Where have you worked?
I started working at Mulberry Project and Bathtub Gin. I then was asked to be part of the opening team at the short but sweet, Golden Cadillac. I am now spending most my time consulting for the Morgans Hotel Group at their Mondrian Soho property and a few days a week behind the stick at Apotheke.

Are there any culture-clash issues that you faced?
All in all a lot is the same, the attitude is great and people have been very encouraging. Shifts can be 10 to 12hours and it can feel like a Sydney Saturday night on a Monday, getting your ass handed to you. Generally full time bartending is four days a week and a lot of bartenders will spilt their time between a few venues.

Have you got a bar story that sums up working in the US?
French bartender that goes by the name of “Nico” at Mulberry Project, grabbed me under the armpits my first shift with him and laughed.
He told me I’d soon find out. After work that night I could barely move my arms we were so busy. Venues in the States can get unbelievably busy!

What advice would you give bartenders wanting to work a stint in the US?
Drink at industry bars and meet as many people as you can, it’s a tight knit community.

I was very lucky to have a friend help me get my foot in the door. I found landing my first few gigs a bit difficult. Be willing to work for free on multiple trials to get into a good place.

Iain Griffiths

White Lyan, London

How long have you been in the UK, and what inspired the move?
I landed in the UK in May 2012. The move was inspired by a whole bunch of reasons but the travel bug, as well as having two of my sisters in London, were the big motivators.

Are there any culture-clash issues that you faced?
The pay rate far and away is the biggest difference. Don’t get me wrong, you can survive here on the basic bartender salary, but we ain’t dropping the kind of wads on your night off we used to back home.

Aussie service standards still reign supreme and I think that’s why so many don’t struggle to find the hours here. That said, UK bartenders seem to have a much stronger approach to knuckling down and putting in the hard yards to get shit done and tend not to bat an eyelid at 60 hour weeks.

What advice would you give bartenders wanting to work a stint in the UK?
1. There is more to the UK than London. I had always said my first move to the UK wouldn’t be London as I didn’t want to become “another Aussie bartender” and so for many reasons Edinburgh was amazing, including the fact it helped me get set up, find my feet, and on the shoulders of some of this industry’s biggest yet most humble giants (massive love Mike and Jas), I stepped into London much surer of who I was as a bartender and what I wanted to achieve.
2. New city, new rules, new you. Enjoy the opportunity to carve out a new path for yourself, but also understand no one gives two shits about who you were or what you did in Oz. You’re back to the bottom of the food chain, enjoy!
3. Save. Even if you’ve got enough to relocate and settle in, the moment you land you’ll be aware just how close so many other great countries are and the travel bug will kick in again. And if you only get the standard two year visa, you don’t want to waste the first six months working to start travelling again.

Julian Serna

The Lo & Behold Group, Singapore

How long have you been in Singapore?
Been here this time around for three months. Used to be based here in 2009—2010, the opportunity arose to work on a group level with Lo and Behold so it was an opportunity I couldn’t pass up. Having seen the change in the bar scene since I first started coming here six years ago, I wanted to be part of the development of the bar scene in Asia.

Were there any culture-clash issues that you faced?
Not really, everyone works hard and its a small community so you know everyone. Fairly relative to Australia in regards to work ethic. Those that are great at what they do and are passionate will achieve great things here. The hardest thing to get used to really, is the heat and bloody humidity!

Have you got a bar anecdote that sums up working in Singapore?
Probably the diversity. Suppliers are always keen to take you out to new venues/nightclubs and showcase their product. It’s all about bottle service, I remember being taken out one night and looking around our table and we had just about a bottle of everything- no expenses spared. After this the supplier suggested we hit some local hawker food which was out on the street, sitting on milk crates with plastic cutlery. Everything was delicious, and very cheap local food. Which was a great way to finish the night on.

What advice would you give bartenders wanting to work there?
If you love the hospitality industry, are hard working, passionate and are looking for a change, this is a great place to base yourself. Working and living conditions are great and the opportunities are endless.

Naren Young

New York City

How long have you been in the US?
I arrived in early 2006. New York had long been on my mind as the pinnacle of places in the world to bartend. Most people who want to travel and do this, do a stint in England because it’s easier to get a work permit and it’s a lot less daunting perhaps, and there’s a lot more familiar faces. I had done a year in England and it was not really for me at that time in my life. I’ve always been a student of the industry and the US seemed like the best place to grow and learn and become better at my craft.

Were there any culture-clash issues that you faced?
Not really. At least not from a cultural point of view. I’ve always been very impressed, especially in New York, with the quality of service overall. Of course there are exceptions like anywhere in the world, but I still think New York has some of the most professional service anywhere in the world.

What advice would you give bartenders wanting to work there?
Do it! It’s the best thing I’ve ever done and you get to be much closer to the most of the most respected names in the bartending world: bartenders, lecturers, historians, consultants and mentors who will inspire you every single day.

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