Every female manager will at one stage of their career be accused of being a bitch. How do we as women maintain our image as a strong, natural born leader if when managing staff we are called out for being ‘bitchy’, and how can we work together to eliminate this issue? The answer to that question in my opinion is Respect.
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People
Though they’ve come and gone and come back again, The Gresham has had a knack for renewing their team with some quality young guns. Bartenders like these two here, Jack Stacey and Justin Croucher, who have made The Gresham their home.
“Amongst all of this I feel that you’ll get a great insight into not only the team here at The Gresham, but our combined passion for this wonderful industry of ours and just how passionate us QLD’ers are,” says The Gresham’s Ryan Lane.
Get a sense of what to expect when Will Meredith and Jack Banks from Dandelyan hit our shores in August. They will be taking the industry on a journey of what is Dandelyan, its innovative menu creation, the behind the scenes of their day to day, all things Botany, and the practices of a great team.
That’s the case with Atlanta Pahulu, who they snared from the ranks at The Unicorn. If you go to Rascals, you’ll see she’s the one busily getting it done, and that’s why we think the industry should get to know her better.
“She’s gone further with it and moved forward, and is now the 2IC at Earl’s Juke Joint in Newtown.” Meet Jemima McDonald.
Phil Gannon is something of a legend around the Sydney bar scene; you may know him from his previous life, standing on the doors at Frankie’s until stupid o’clock in the morning making sure you and your bartending mates had a good night.
Dear drinkers, Ramblin’ Rascal has taken over Australian Bartender this month; we’ve tried not to burn the whole thing down.
Last month saw Asia’s number one bar, Singapore’s Manhattan, popping up for a two night only guest shift at Sydney bar Grain at the Four Seasons. Manhattan was awarded the title of Best Bar in Asia at the World’s 50 Best Bars last year, so we caught up with bar manager Philip Bischoff while he was in Sydney to get an idea of how he got to where he his today, and to find out what it is that makes Manhattan so special.
Opening a distillery seems like a great idea, a romantic one (for a certain type of person); opening a ‘moonshinery’ has even more illicit appeal if you ask us. That’s exactly what Melbourne Moonshine mates Ben Bowles and Andrew Fitzgerald did when they opened their urban distillery in South Melbourne in 2015.
We got in touch with Merlino last month to check in and see how things were going, and wanted to find out more about what he has been doing to address one of the big issues for the industry this year, namely, the wellnesss — both mentally and physically — of the people who work in this industry.
Steve McDermott is a bartender who has been around the traps, it’s fair to say. He’s also pretty good at spinning a yarn or two, having worked some of London’s more exclusive venues.