Do bartenders need formal training?

For prospective bartenders, the manner in which they get a leg up in the trade – either through qualifications or through real-world experience – isn’t clear cut.

As bartending grows in professionalism across the globe, more training opportunities are being created for ambitious mixers.

But as a career that historically relies on building practical experience and customer relations, is it worthwhile for bartenders to undertake formal qualifications?

Here, Jason Bram, owner of the Hollywood Cocktail Co. in Los Angeles, goes head-to-head with Szilveszter Toth, hospitality lecturer in Auckland, to debate the issue.

Who do you agree with? Let us know your thoughts by leaving a comment below.

Jason Bran – Owner, Hollywood Cocktail Co., Los Angeles, US

‘It is absolutely not necessary to have an accredited bartending qualification’

The real problem with any of these bartending programmes is the curriculum. In the US, the most common schools focus on memorising recipes for rarely ordered, dated cocktails that really require very little skill to make.

Often these programmes provide a wealth of misinformation and bad techniques, which mislead people into believing they know everything and that employers will want to hire them.

Admittedly, there are an increasing number of programmes that are very thorough and more likely to produce competent bartenders. But there are things these schools simply cannot teach you – making drinks is merely one task of the job.

Some might argue there is no better training to become a bartender than working behind the bar itself, and I would have to strongly agree with this. There is no substitute for a great mentor who can terach you the ropes and jump in to bail you out.

Most training or certification programmes here in the States are totally worth the money if you want to bartend at a bowling alley and make US$60 a night. If your ambitions are higher than that then my answer is a stern no. There are far too many alternative resources available for much less money or for free.

It is absolutely not necessary to have an accredited bartending qualification to land a job in the bar industry. It can actually work against you, and I recall when I first wanted to become a bartender my friends in the industry told me it’s actually a bit of a black mark. I wasn’t sure what to make of it back then but I understand why now. There are so many qualities that differentiate the good bartenders from the bad. The one I appreciate most, and one that cannot be learned in a school, is the ability to read people and anticipate their needs.

The path to becoming a bartender isn’t easy – employers want to see you’ve made an effort on your CV. If you’re struggling to get a break as a bartender, are you barbacking, waiting tables or doing anything that puts you one step closer to reaching your goal?

Szilveszter Toth – Hospitality lecturer, The Professional Bar and Restaurant School, Auckland, New Zealand

‘There is no sane bar manager who would want to hire someone without any skills’

Very often, trainees have a very idealistic view of being a bartender, believing it is all about having fun, being around young, hip people, serving (and drinking) lots of alcohol, partying and generally enjoying a free-spirited, cool lifestyle. In reality, bartending is hard work.

Of course, there is plenty of fun to be had. However, it is important to understand what’s involved in being a bartender. The course I teach gives future bartenders an excellent overview of what the job will actually be like. I teach my trainees basic spirits knowledge, how to recognise and use appropriate glassware for drinks, garnishes, the five ways of crafting cocktails – shaken, stirred, blended, built, muddled – cleaning and bar closing procedures. It is essential that my students don’t leave the course without understanding the meaning of good customer service and the responsibilities of being the host.

Nothing substitutes real life experiences, however there is no sane bar manager or owner who would want to hire someone without any skills. On-the-job training can be extremely stressful as the bar is open and there are customers waiting, therefore training would only work in a “buddy” system.

Imagine trying to teach (or learn) what a Margarita glass is or how to use an industrial bar blender while there are queues of customers three people deep waiting to be served.

Moreover, on-the-job training is expensive; the bar manager has to pay wages for two staff members to do the same work for an extended period of time. On a bar course, prospective bartenders can learn all the basic skills they require, thus opening doors to other opportunities.

Today, young people are certainly recognising the need to have a good qualification. They know their chances of getting a good job with reasonable pay is much higher with a cocktail certificate than without one. At our school, we educate students on a little cocktail history, recipes and pairing spirits, but also on how to make the most out of working as a bartender.