I first met Abigail at an Australian whisky tasting – one of those industry nights where great drinks and good company make something stick. Behind the bar at Caterpillar Club, she brings that same energy: sharp, grounded, and quietly magnetic. We caught up to talk about how she found her way into bartending, what fuels her creativity, and her advice for those entering the industry.
Photography by Eros Pedone
Let’s start from the beginning – how did you first get into bartending, and what drew you to it?
It was straight out of high school. I wasn’t sure what I wanted to study, if anything, and I had done this hospitality course earlier in the year. I decided that while I figured out what I would do for the rest of my life, I would get a job in a bar. A difficult venture, especially when you’re young with no experience. A resume with only waitressing experience and a certificate in “Hospitality” doesn’t mean much to bar managers. But I got lucky, I found a nightclub in the city that was hiring and I guess I made a good impression because they hired me.
Do you remember your very first shift behind the bar? What was that like?
Yes, it was a Friday night at a busy club in Melbourne. I remember being so nervous, I was 18 and knew almost nothing about alcohol. I had only been out drinking a handful of times myself. It was a very steep learning curve that’s for sure. I made countless mistakes and bugged the hell out of my well buddy the entire night with questions. But I also remember having more fun than I had ever had at any other job. The music, the people, the pace. I think I was hooked from day one.
Bartending can be a pretty demanding career – what keeps you motivated on those long, busy nights?
My love for it, but mostly the community. My colleagues and their passion to give excellent service and provide people with unique, entertaining, and safe experience’s day in and day out. The constant passion to be better and do better. It’s something I’ve never really witnessed or experienced anywhere else. I love what I do and being surrounded by people who love what they do and care as much as you do makes each day easier.
In your opinion, what is the most challenging element when it comes to working within the bartending industry? And what advice would you give to someone who’s just getting started behind the bar or wants to break into the scene?
I think the most challenging aspect is the physical and emotional toll it can take. We’re constantly navigating all sorts of social situations – more often than not these are pleasant interactions but more often than we’d like we’re having to learn to navigate quite negative and dangerous situations, especially when alcohol is involved.
There isn’t really any way to prepare yourself for most of these and you’re definitely not always going to be able to de-escalate a volatile situation. After 8 years in the bar industry, I’m still constantly learning and still making mistakes. We see the absolute best and the worst of people, it’s taxing.
My advice is to take pride in your work but remember to have fun. Mistakes happen and they’re always going to happen. So constantly strive to improve but don’t treat yourself too harshly when you do make a mistake. Never stop learning. Most importantly take clarity breaks. Learn to recognise the signs of burnout and take the time when you need to. Set personal boundaries and make time for yourself.
What is your go-to cocktail & favourite bar to go to outside of work?
An Americano would have to be my favourite cocktail. It’s tall, bubbly, refreshing, and not too strong. I’m not a big drinker so the americano suits me well. It’s also the best pre-food cocktail. My go to bar is PS40, I’m a sucker for an africola.