HAIKU 5*7*5: Beer

I sold my first beer

1977

It was cold and clear

At this time of year in 1977 I served my first adult beverage at Nassau Coliseum while working for Harry M. Stevens, the concession provider at that time.

Harry M. Stevens was bought by Aramark, the concessionaire and minority owner of the Red Sox, for whom I worked in 2002.

In 1977 Nassau Coliseum was home to the NHL N.Y. Islanders and the NBA Nets in the Nets’ sole Nassau Coliseum season in the NBA.

Being a beer vendor was about as good a gig as I was going to get at that point in my life. I was attending Nassau Community College as a Liberal Arts major. After my classes I would do my homework in the ‘stack’ room of the library where Mrs. McCarthy allowed me to work. Following the completion of my day’s work I would go to the cafeteria where leftover chef’s salads were sold for $1.50 and then stride over the parking lot to the Coliseum for the evenings’ game.

After the game I would hitchhike back to my home of Port Washington.

STEVEN GALLANTER: BARTENDER RESUME’

Steven Gallanter

15 Edgerly Rd, Apt. 8

Boston, MA 02115

617-835-2373

stevegallanter@yahoo.com

BARTENDER

Summary of Qualifications

BEVERAGE SKILLS

-Remixologist

-Unsupervised bartender with access to premise

-Uncork wine and champagne with appropriate protocol

-Formulate drink specials

-Tend bar for African, Brazilian, EDM, Eurohaus, Greek, International, Latin, alternative lifestyle, rock, swing, Broadway, Country & Western, disco, karaoke, house, hip-hop, oldies, reggae, R & B, classical and Top 40

FOOD SERVICE SKILLS

-serve pan-Asian cuisine

-Arm and tray service at bar and tables

-Plating and garnishing

-Inform guests of specials

-Food service with appropriate protocol

GUEST SERVICE SKILLS

-Guest list privileges and table reservations

-Provide guest with personal care items

-Suggest dining, tourism and entertainment options

-Assist challenged guests

PROMOTIONAL AND MARKETING SKILLS

-Collect contact information for promotional purposes

-Obtain complimentary bar supplies from salespeople

-Decorate premises for seasonal events

-Distribute promotional material to authorized outlets

PLANT, EQUIPMENT AND LEGAL SKILLS

-Troubleshooting of soda, refrigeration and HVAC systems

-Diagnosed need for water filtration system for soda and ice systems

-Reconfigured storage to conform to requirements

-Photographed grounds to successfully appeal violations to Boston Board of Inspectional Services

INFORMATION TECHNOLOGY

-Aloha, Micros, PosiTouch 6.36 POS systems

CERTIFICATION

-CPR, First Aid and Emergency Oxygen, American Safety & Health Institute, 2015

CERTIFICATION

MA Dept. of Fire Services, Crowd Manager Training, 2018

COMMUNITY

Boston Board of Elections, Warden and Clerk,

2002-2008, 2010-2024

BAR EXPERIENCE

P.F. CHANG’S

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Bar/server

2022-current

MACHINE

2010-2020

DURGIN-PARK

2012

NEWS BOSTON

2008-2009

RED FEZ

2007

EUROPA

2001-2006

FENWAY/ARAMARK

2002

RITZ-CARLTON, ARLINGTON ST.

2001

HAIKU 5*7*5* Fruit flies and baseball.

Red Sox hit pop flies

A sign of Opening Day

Sugar brings fruit flies

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Baseball and fruit flies both have the lifespan of the equinox.

CORONAVIRUS 5.0 Quarantine Stella Uno

“Social distancing?  I’ve been practicing social distancing since 9th. grade.”

CHANGE: 2019 remix, 10 signs of aging

1)  You are 427 in dog years.

2)  ‘Great uncle’ is a phase and phrase you are looking forward to.

3)  You see your co-workers glued to their phones and  marvel at the changes in socializing.

4)  You hear your co-workers discussing the sensual appeal of their roommate’s ex-supervisor and marvel at the lack of changes in socializing.

5)  You take pride in walking faster than folks half of one’s own age.

6)  You have worked close to 7400 bar shifts.

7)  You receive a birthday gift about the 1969 Miracle Mets, realizing that the 50 years that have passed make this the equivalent of talking about Babe Ruth…in 1969.

8)  You are not a ‘dog person’ but now wonder if perhaps you have missed out on something.

9)  Japan?  Ireland?  Ghana?  Bucket list destination trips?

10)  You wonder if maybe ‘it’s just me,’ or is it that women over 50 are looking better as of late? 

Hmmm…

HAIKU 5*7*5* Walk home

Just don’t have a car

Fifty seven hundred shifts

Walk home from the bar

BARTENDER’S TIPS #1) Towels

Towels are an important and often overlooked tool in the bartender’s toolbox.

Bars accumulate a variety of detritus,  Water, liquor, beer, wine, juice, soda and shredded beverage napkins coalesce to form a swamp that requires constant excavation.

Bar towels are the tool that enables you to clean and most importantly, earn.

(Upon arrival at work grab 4 towels.  (If towels are not provided for you buy cheap dish towels at at Dollar General or CVS.

You can thank me later).

Towel #1 should be moistened and placed close to your register.  Use this towel to wet your fingers so as to expedite removing cash from the till.  Do NOT lick your hand to accomplish this.  Money is filthy as anyone who has worked in retail can testify.  It is a risk to your health and the health of your guests to distribute saliva.

Additionally, some guests, and I am among them, will not tip a bartender for saliva soaked bills.

Just keep the towel wet and touch it lightly upon placing and/or removing cash from the box.

Towel #2 should be hooked around your belt in the rear as a “tail”.  This will enable you to keep your hands dry, clean and warm.  Ice and liquid can cause your hand to involuntarily contract.  When your hand opens it will tremor involuntarily, creating a perception of nervousness.

This perception can only cost you gratuity earnings.

The 3rd. towel should  be moistened with club soda and be within arm’s reach under the bar.  Use one of the “fluffy” towels for this function as this towel will be the one that is used to wipe down the bar.  Every guest should have their arrival greeted by a cleansing of their space regardless of whether it is needed or not.

The diligent performance of unneeded work is one of the most important aspects of tending bar.

Yes, club soda scours away sugar deposits.  When you are closing have all of the bar towels soaked with club soda so as to leave a sugar-free bar surface.

Finally, your 4th. towel should be a “flat” towel to be used for drying the bar of any spillage and removing any of the moisture left by cleaning the bar with towel #3.

Cheers!