Some words of wisdom from Sean Kenyon, circa 2011, via Westword:
My father -- who, in fact, is a bartender -- used to say, “A title and a quarter will get you a pack of bubblegum." Gum is a bit more expensive now, but you get the point...
Let's talk about the most-often-used title, Mixologist. Created in the mid-1800s as a humorous reference to bartenders, it was meant to be tongue-in-cheek then -- but now is embraced as a "serious" title by many (too serious) bartenders world-wide. As evidenced by the many fancy titles that PWPDs (people who pour drinks) around the world use, it seems they want to distinguish themselves from the everyday bartender. Why?
Granted, I've been referred to as a mixologist many times. People, mostly writers, want to find a different way to refer to me so that I don't get lumped in with all the other types of bartenders -- nightclub drink slingers, dive and & neighborhood barkeeps, flair bartenders, etc. The problem is, I don't want to be separated from them. I have respect for what they all do, and have been there as well. Great club bartenders (watch Ben Vencil at Tavern Downtown) can efficiently serve hundreds of people in an hour and thousands per shift. A good dive or neighborhood bartender can remember drinks, take care of their guests and hold a conversation about anything. Flair bartenders entertain a crowd. I am proud to be lumped in with these groups....
So those of us who have worked hard to restore respect to our craft now need to embrace the term "bartender," rather than try to separate ourselves from the herd. We need to be part of the community. Rather than belittling our brethren who are not as learned or fortunate, we should spread the gospel: Hospitality (always first), fresh ingredients, quality spirits, proper technique.
Call yourself what you want, but be a bartender first.
