Get down with what hiring managers want – period.
I’m coming off my 8th or 9th job interview in the last two weeks. This is after sending out 6 – 12 resumes a day, hitting up past/present co-workers, and pounding the streets seeking those “unadvertised” jobs. Although I did finally get the job of my liking, I had to front – that is, put on my best, fine tuned stage skills and attempt to craft my appearance, attitude, resume and answers to each individual bar/restaurant and manager on the other side of the table. This is not an easy thing to to primarily because you have so few clues as to what those in charge of hiring are actually seeking (unless again, you’re a smoking hot 23 year old female with spunk – I again digress).
Anyway, as I’ve mentioned previously, getting a good bartending gig is mostly about 2 things (1) Who you are [i.e., your ability/experience, swagger and personality] and more importantly (2) timing. No one leaves a great bartending gig – not for years or even decades. So you really have to be extremely lucky with your timing – self-evident I think.
Well, the eagle has landed. I’ve got a new gig in one of New York’s uber-busy and desirable destinations – The Meatpacking District. For those not in the know, there are very few actual meat processing facilities there. Rather, it’s a trendy bar/restaurant/lounge/hotel “scene.” The area has a storied history dating back to a time when – yes – it was a dingy/dirty/stinky meat processing, warehouse infested, blue-collar industrial strip. An elevated railroad ran through the West Side, beginning in MPD in order to deliver pre-processed carcasses as well as to ship out post-processed meat products. Though the train ceased all operations decades ago, alongside the exodus of most meat processing facilities, the elevated tracks remained and have been famously turned into the urban oasis called the Hi-Line.
If you don’t get the reference, you’re obviously completely uncultured.
After a second 4-year stint in the same old mismanaged bar, I quit. I’m now officially a one job kind of dude and it many ways, it doesn’t feel very good. Conversely, I’m elated and relieved to be free of The Man’s tyranny in that shithole of what passes for a “bar.” Yeah, I use “The Man” loosely and yeah, I’m bitter – but for good reason. Really, it’s just a very small microcosm – sure. But it was a hell hole none the less from a ownership and management perspective. Completely screwed up place.
Yes, there were a handful of people who truly and genuinely cared about lots of things – one or two folks in management and a couple of F.O.H. staff on the front lines – sure. I’m greatly appreciative of the few worker bees there that always tried to do the right thing for themselves as well as the business (and in turn, customers). I can’t deny that. There are few co-workers who I will miss terribly but most, I won’t.