In terms of getting a foot in the door, I would apply anywhere and everywhere. No experience gained is going to work against you. Going to venues and working out what you like, however, will narrow down what you’re working towards.

I think that everyone should have to get a Masters in Barbacking before shaking tins, it improves every aspect of service. I feel like the best bartenders have a “whole venue” mindset, the quality of their work isn’t in the show and the flaming of the orange rind, it’s the fact that they know that in two rounds time they need to get ice, the guy on table 11 is ready for another drink, the glassy is in the weeds and 86 lime juice.

When I started, I studied specs like a lunatic. I used to sit at the Phoenix for a couple hours before every shift at Hippo and quiz myself on flashcards. Whilst this was a noble pursuit, in hindsight my retention of these specs was minimal despite my efforts. Accepting that so much of the learning comes from the chaos of service and the physicality of making the drinks may have saved me some time. That’s not to say that reading isn’t crucial, but I would focus my energies on stories and process if I had my time again. The history of cocktail structures, the intricate way booze is made and the stories behind products creates a much more rich understanding, the specs will follow.