Featured Bartenders of Kitsap

There is a LOT of local talent in Kitsap County, especially in the “Bartending Community” and we wanted to showcase just some of our favorites, and of course, some of your favorite Bartenders on the Peninsula. With a variety of styles, personalities, and even types of bar – we love everything from your upscale restaurant, to your neighborhood watering hole. Be sure to like each bar on Facebook (link below each Bartender’s name).

We asked them the same 7 questions, to get to know them better, the different opinions and personalities, what they love, and to show what makes them stand out.

No, this isn’t a “complete” list of the best, as there are MANY more that deserve to be recognized, but we have to start somewhere – with that said, here are the incredible Bartenders that we would like to highlight, in no particular order:


14315877_10154400213775761_2104069613_oMILO GOODRICH 
– 25 years bartending
Burrata Bistro & Paella Bar – Poulsbo

1. Tell us about you – how did you get into bartending? Did you go to a school, self-taught, or were you “apprenticed” in by someone?  I got started at  Verrazano’s  Italian Fine Dining when a Bartender didn’t show up for their shift. I was a server and the new manager said, “I need you to work behind the bar” he didn’t ask if I had before, or if I could – I think he just assumed we all knew. Three hours later, he asked how long I had been tending bar? so I told him “three hours.” He thought I was a natural and gave me Saturday nights. Loved tending bar then, and I still love it today.

However, my most influential job was McCormick’s Fish House in Downtown Seattle on 4th and Columbia. Old school bartending, professional staff, well-managed, and it was always busy. I built, owned, and operated the Tin Room Bar in Old Burien, Washington, with my business partner. The concept was a classic-style local bar. Hand-crafted cocktails and great food. It’s still going strong. Quality never goes out of style.

2. What is your favorite drink to make?  I can’t pick ONE favorite drink to make. I like making the classics – Manhattan , Martini, Vesper, Negroni, Gimlet. However I think I make a great Margarita, with all fresh ingredients.

3. On that note, what drink do you think is overrated, or drink you wish would just stop existing?  I would be happy to  never make another Cosmo. I was working in downtown Seattle when ‘’that” show was on and I made thousands of them.

4. Aside from where you work, where are you going for a cocktail/beer when your shift is over – and what are you ordering?  Home for a soda with a twist – yes, I put a twist in my drink at home, and even flip the pint as it comes off the shelf. Habits…

14303854_10154400213755761_61603269_o
5. What is one thing you wish all customers knew?  I wish all customers knew that I am not making suggestions to get into your pocket and inflate your tab – I work here and know what is good.

6. Aside from any current co-workers, who is YOUR personal favorite bartender? Ed Marlow, worked day bar with me at McCormick’s Fish House – professional and impeccable . Murray Stenson of Il Bistro and Zig Zag. The man is a legend – knowledge, speed, and personality.

7. Tell us about your current location – what days you work, what’s cool about your place, food/cocktail menu/entertainment?  At Paella Bar, we serve fresh-squeezed, hand-shaken cocktails, and tapas tapas tapas.  Catch me there on Thursday, Friday, and Saturday mixing classics – and try the Margarita.

If you dine over on the Burrata Bistro side of the restaurant, all your cocktails are coming from the Paella Bar as well, so whether it’s Italian or Spanish, I’ll be happy to mix a cocktail for you.


13528676_1754652411425031_6263018779911728756_nCLAIRE KINZEL – 1 year, and some change, bartending
Honor BarBremerton  

1. Tell us about you – how did you get into bartending? Did you go to a school, self-taught, or were you “apprenticed” in by someone?  I became interested in cocktail culture when living in Seattle. I was lucky enough to make great friends that were in the industry and whiled away many evenings (and paychecks) drinking cocktails crafted by Murray Stenson at The Zig Zag or David Nelson at il Bistro. I served for many years on the Seattle waterfront at a high volume turn-and-burn joint and a bar/theater that did a lot of burlesque shows. I’m self taught; our former bartender at Honor Bar left with little notice so I learned because we needed a bartender and found out I really enjoyed it! I flourish at Honor Bar because of the support, creative freedom, and control I’m allowed by my staff, owners, and patrons. I would probably fail miserably trying to sling drinks on a Saturday night at a busy bar!

2. What is your favorite drink to make?  I love making a Negroni because I love drinking a Negroni.

3. On that note, what drink do you think is overrated, or drink you wish would just stop existing?  Margaritas with sours, and really anything made with mass-produced sweet and sour mix; real juices and house-made syrups make the difference.

claire24. Aside from where you work, where are you going for a cocktail/beer when your shift is over – and what are you ordering?  I get done pretty late so usually a can of Rainier and maybe a rye whiskey on the rocks at the Drift Inn or Another Castle in Bremerton. If I make it to Seattle, any house cocktail from E. Smith Mercantile, Damn the Weather, or an amazing Tiki drink from The Diller Room.

5. What is one thing you wish all customers knew?  I love being a part of the experience of the guests at our spot – whether it be girls night out, an anniversary, date night or special event – it’s amazing to share that and try to make sure the drinks are memorable and part of the good vibes!

unnamed6. Aside from any current co-workers, who is YOUR personal favorite bartender?  The people at E. Smith (Seattle) are super talented and always super gracious, and I’m always grateful for the hardworking bartenders that serve me at the Drift Inn, Manette Saloon, and Another Castle in Bremerton. 

7. Tell us about your current location – what days you work, what’s cool about your place, food/cocktail menu/entertainment?  Honor Bar is open Wednesday through Saturday, 4-11pm, and I’m always behind the bar – unless I take a rare night off! What I love about Honor Bar is the people I work with and serve; we really are a family! We strive to give individual care and attention to each cocktail, plate, and to every person that comes through our doors. I love my spot and the community that we’re a part of and have the honor of serving! 


14274374_10154403669740761_53910955_oMATT PREUS
– 6 years bartending
Horse & Cow Pub and Grill – Bremerton

1. Tell us about you – how did you get into bartending? Did you go to a school, self-taught, or were you “apprenticed” in by someone?  I originally started out bar-backing, throwing events at local bars, and picking up what little training I could from friends in the industry. I’ve bartended in dive bars, wine bars, restaurants, and even night clubs.

2. What is your favorite drink to make?   Not sure I could pick one. I’ve recently really gotten into craft cocktailing with infused syrups, different bitters, and some other more obscure flavor profiles. I guess anything along those lines could be considered a favorite of mine.

3. On that note, what drink do you think is overrated, or drink you wish would just stop existing?  There isn’t any one drink that I think is particularly overrated. Most have their own time and place. That being said there’s tons of different drinks I make on a regular basis that I’d never be caught dead drinking again.

perfect_manhattan_max4. Aside from where you work, where are you going for a cocktail/beer when your shift is over – and what are you ordering?  Love, love, love Honor Bar, Toro Lounge, and a handful of “speakeasy” styled bars in Seattle. My go-to is just a Perfect Manhattan, or Negroni – although at a lot of those places I’ll just order off a fresh sheet to try and get ideas for myself in the future.

5. What is one thing you wish all customers knew?  A classic is a classic! There’s a reason they’ve been made the same way for so long. So please refrain from ordering an Old fashioned “up” or a Manhattan “on the rocks” and, yes, sadly I’ve had both these orders multiple times.

6. Aside from any current co-workers, who is YOUR personal favorite bartender?  Claire at Honor Bar and Bryan at The Tracyton are two local favorites of mine.

7. Tell us about your current location – what days you work, what’s cool about your place, food/cocktail menu/entertainment? I work every Wednesday and Friday night along with another rotating 1-3 days. We have amazing food specials daily, a killer happy hour from 4-7 that was voted best in county last year, and of course myself. Come in and say hi sometime.

 

14247811_10154403669715761_511709123_oMELISSA NEWCOMB – 5 years bartending
McCloud’s Grill House – Bremerton

1. Tell us about you – how did you get into bartending? Did you go to a school, self-taught, or were you “apprenticed” in by someone?  I started bartending right after I turned 21. I was on the hunt for a job and a little sports bar in Clarksville, Tennessee around the corner from my house was the first stop. I was hired on the spot (of course). I worked there for just a few short months before I moved to Washington and was hired at McCloud’s. I consider myself to be mainly self taught via watching others. I learned most of my skills from my former co-workers – Jocelyn Drake, Stacy Anderson (both of McCloud’s), and a woman from the first bar I tended, Nicole.

2. What is your favorite drink to make?  Coors light bottle! No, just kidding……I actually like making Margaritas, but only when my line isn’t twenty thousand people long.

3. On that note, what drink do you think is overrated, or drink you wish would just stop existing? The most overrated drink I make is probably an AMF. I think it’s a lazy choice. I assume the thought process of my customer before he orders an AMF goes something like this, “I want to get super trashed and piss myself but I don’t know what to get…AMF, please!”

4. Aside from where you work, where are you going for a cocktail/beer when your shift is over – and what are you ordering?  So, I am kind of a lame because I have two little girls (ages 6 and 2) so I really don’t get out much – which means I haven’t really gotten the chance to go around and meet all these other amazing bartenders in our area but I always thought I would like to hang out at The Horse & Cow. But when I do get to have a drink, my favorite go-to is raspberry vodka, soda, splash of seven.

5. What is one thing you wish all customers knew?  All customers need to know what they want when they are in the front of the line. Also, I wish people – when coming into the bar on a busy weekend night – would please, please, please open a bar tab… I promise I won’t lose your card and I promise it makes the line goes so much faster.

6. Aside from any current co-workers, who is YOUR personal favorite bartender?  Hands down, Monica Fabre. Personality is everything to me and she is absolutely hilarious…always a good time when she is around. Not to mention she is pretty cute too.

7. Tell us about your current location – what days you work, what’s cool about your place, food/cocktail menu/entertainment?  My regular schedule at McCloud’s is Wednesday – Saturday. We do a wing special on Wednesday and half off bottled wine (amazing). Thursday is Ladies Night where we offer five dollar you-call-its for the ladies. Friday is our Military Appreciation night, we give $1 off all regular priced drinks and $2 off all of our late night menu items. Come visit me, and let me pour you a drink!

 

bryanBRYAN WHITAKER – 9 years bartending 
Tracyton Public House & Kitsap Bartending Services – Bremerton

1. Tell us about you – how did you get into bartending? Did you go to a school, self-taught, or were you “apprenticed” in by someone? I used to run the events at a little hole-in-the-wall, down in Silverdale, when our manager got pregnant and needed to take leave – so I volunteered to learn and take a few of the SLOW day shifts – if I was taught how to pour, so my co-worker Nate Sylling (now of Hale’s Ales) showed me the basics. Then just studying and trying to learn more each slow shift, in order to get more customers. Then Milo Goodrich taught me how to start with craft cocktails – and then on my own by practicing, reading, and sampling, to improve my skills.

2. What is your favorite drink to make? I love making a Spanish Coffee! Maybe I’m a pyromaniac, but I just love twisting the glass until the flame is huge, and then when I throw that cinnamon and nutmeg in there – the huge sparks smell make the bar smell SO good. Plus, it is always a crowd-pleaser during the colder months.

3. On that note, what drink do you think is overrated, or drink you wish would just stop existing? I wouldn’t say it’s overrated, because most people know they’re awful, but a Long Island Iced Tea should go away forever. They’re awful, and if you’re just ordering them to get drunk – there are plenty of other drinks that’ll get the job done, that won’t lead everyone to believe your ID is fake.

13233152_1156300497734638_3979649849394254996_n4. Aside from where you work, where are you going for a cocktail/beer when your shift is over – and what are you ordering?  I hate to admit it, especially after “teasing” people who drink Long Islands, but I usually order a vodka cranberry, if I’m just going for an after-work cocktail, at The Manette, or Horse & Cow, since they’re close to home. If I go out for a nice cocktail with dinner, I’ll check out their specialties and usually try something new.

5. What is one thing you wish all customers knew?  Gin is NOT your enemy. It’s actually really good, if you do it right.  Also, we remember how people tip – good or bad.

12745471_1095217353842953_3608765297539155450_n6. Aside from any current co-workers, who is YOUR personal favorite bartender? Milo Goodrich at Paella Bar in Poulsbo, Jesse Adkins. Both really fun, and really good at what they do. Also, Jamison Monaco and Amelia “A.J.” Johnson – they’re usually the ones pouring my drinks when I get a chance to go out.

7. Tell us about your current location – what days you work, what’s cool about your place, food/cocktail menu/entertainment? I work at The Tracyton Public House Monday through Wednesday. We have the BEST wings around,  and really great prices on beer & cocktails – let’s just say, we pour a “true” cocktail, that you can enjoy on our outdoor patio. I have an amazing group of co-workers, and we definitely love taking care of all of our guests.


annie2ANNIE HEDLUND 
– 12 years bartending
The Garage Bar & Grill – Bremerton

1. Tell us about you – how did you get into bartending? Did you go to a school, self-taught, or were you “apprenticed” in by someone?  I actually started bartending before I was of legal age at parties – totally not legal – but I loved it! I’ve been in the service industry for over 17 years total, 12 of those have been bartending. I started at Our Place Pub back when it was beer & wine only, and worked at Romeo’s as a cocktail server at the same time. I earned my way into bartender at Romeo’s (reformatted and now The Garage) . That’s when I started creating my own cocktails , infusing spirits, promoting shows, throwing events, and creating an atmosphere that I would want to drink at. Most people don’t see this as a career, but I do – it’s my passion and eventually I want to own my own bar.

2. What is your favorite drink to make?  Any of my own cocktail creations – makes me smile when people order them.

3. On that note, what drink do you think is overrated, or drink you wish would just stop existing?  AMF! Not good, although it looks kinda pretty. You’re probably only going to order it if you’re broke and want to get wasted – probably not going to tip!

4. Aside from where you work, where are you going for a cocktail/beer when your shift is over – and what are you ordering?  Granted, I work all the time, but I do like to go to El Huarache in Silverdale and visit Omar. He makes THEE best Michelada and I love tacos. On occasion, The 19th Hole in Bremerton, to visit Misty and play some pull tabs. I do love hanging out at my own establishment though – I love our kamikazes and I’m hooked on the Ace Pineapple Cider that we serve.

5. What is one thing you wish all customers knew?  That it makes it a lot easier on us if you know what you want to order when the bartender asks you! So, if you’re standing in line – think about what you’d like. However, I don’t mind making them something new, I want them to try new drinks, but if the bar is busy and I ask “What can I get you?” don’t say, “Beer” – tell me what kind of beer. Knowing what you want to order makes the service much better and much faster!

annie36. Aside from any current co-workers, who is YOUR personal favorite bartender? Honestly, my co-worker, Marcus, is my favorite – but if I can’t choose him, I’d definitely say Omar at El Huarache or Misty at The 19th Hole.

7. Tell us about your current location – what days you work, what’s cool about your place, food/cocktail menu/entertainment?  I’m the working manager at The Garage. My set schedule is Wednesday – Friday evenings, and Sunday from 10am to 4pm – but don’t be surprised that you’ll see me there on other days and hours. We actually have awesome food, we serve breakfast, lunch, and dinner. There are great, cheap specials every day on food and drinks! Like us on Facebook to see them. If you like Bloody Marys, ours are meals and we have a whole menu of them! I created them with the help of my “bartners.” Great atmosphere and good vibes! CHEERS!

 

14247830_10154403670055761_1638613228_oAMY WHITAKER – 12 years bartending
Sully’s Bistro & Bar – Suquamish

1. Tell us about you – how did you get into bartending? Did you go to a school, self-taught, or were you “apprenticed” in by someone?   I started off as a barback at Clearwater Casino because a friend I grew up with said it would be fun to work together. I thought I wanted to be a cocktail server but realized bartending was more up my alley. I worked in the 3 different bars in the casino. It made me learn the classics by making drinks for the servers in the steakhouse. Then I moved to the more “nightclub” bar in the casino where I learned to make the trendy drinks. It also taught me to be a speed bartender. I then started working in little dive bars. That was where I learned to how to be good at “small talk” and a “bartender therapist.” I love that where I work now, the regulars let me try my weird concoctions. I love making drinks with fresh ingredients. I learn to bartend by so many different bartenders – I listen to the customers and if someone I work with is known for a great drink, I ask them to teach me.

2. What is your favorite drink to make? My favorite drink to make is a Cosmo because they are my favorite and so many people make them wrong.

3. On that note, what drink do you think is overrated, or drink you wish would just stop existing?  Long Islands…I hate those. There are so many great drinks out there. Get over the Long Island – you’re over 21.

14303804_10154403670035761_1342408010_o4. Aside from where you work, where are you going for a cocktail/beer when your shift is over – and what are you ordering?   I hardly ever go out but if I do, I go to the Point Casino. Something sour.

5. What is one thing you wish all customers knew?  I don’t want to charge your phone. It’s annoying, and I don’t want your phone getting wet, asking “how much it’s charged” or if “Bob texted you yet.” Taking your time to order a drink and then not ready to pay, then complain how long it takes. Also, “Make it strong” is one way to guarantee it won’t be.

6. Aside from any current co-workers, who is YOUR personal favorite bartender?
 He doesn’t bartend anymore, but I’d still say “Right on Ron” – Ron Wightman.

7. Tell us about your current location – what days you work, what’s cool about your place, food/cocktail menu/entertainment?  Wednesday, Thursday and Friday nights. We have amazing food, ranging from a Classic Cheeseburger to Fresh Coho Salmon. Our Rib-eye (my personal favorite) is probably the best steak around. We use fresh local food. We have over the last year became really popular for our taco Tuesday, BBQ Rib Wednesday, and slow roasted prime rib every Friday. We have become really known for our food but we still have the classic “dive bar” things (minus a pool table) barstool bingo every Thursday, karaoke on Fridays and live bands at least twice a month on Saturdays. We have the most amazing beer garden with a view of the water, Seattle and Mt Rainier.


10390338_726072794105248_397922840740863619_n
JOHN GEORGIE – 3 years bartending spirits; 6 years beer & wine
Café NolaBainbridge Island

1. Tell us about you – how did you get into bartending? Did you go to a school, self-taught, or were you “apprenticed” in by someone? I consider myself a craft cocktail style bartender. I enjoy experimenting by creating bitters, syrups, and other tinctures. Cocktail making is like cooking. Flavor pairing is an expertise that I acquired while aspiring to become a chef for the bulk of my hospitality career. I feel that my experience with food has allowed me to better refine my taste buds. Just don’t call me a “bar chef.”

My current location, Café Nola, has truly strengthened my bar knowledge. Executive chef and Owner, Kevin Warren, hired me on as his bar manager and I couldn’t be more pleased. The freedom to experiment is in such a finer-dining establishment, and in collaboration with a fantastic chef, Justin Coleman, has been an honor thus far.

Prior to Café Nola, I was working the bar at under the previous owners at the Main Street Ale House in Kingston. Here is where the basis of my spirits knowledge truly formed. It was before my position in Kingston that my love for wine was born. I worked for many years at Burrata Bistro in Poulsbo. The wine list at the bistro was fairly extensive and covered many Italian varietals. One time at the beginning of my position there, a couple came in asking numerous questions about our Italian wines. Without a sommelier or the owner around, I can confidently say that I failed them. However, that moment is when I began to become more knowledgeable. I like to think that I became a junior house sommelier, after that experience, because many of my coworkers would look to me to help them learn about our wine list.

john2. What is your favorite drink to make?  I’m a fan of providing my guests with the best drinks. The saying, “Life is too short to drink bad wine” can be used for any beverage. When I see that a guest is unsure of what cocktail to drink, I initiate the game, “help me help you.” There are three questions that are included: what is your base spirit; up or on the rocks; and are there any flavors you aren’t fond of? This kind of challenge allows the guest and the bartender access to uncharted territory.

3. On that note, what drink do you think is overrated, or drink you wish would just stop existing?  Now that Summer is coming to a close, I can say that I’m ready for the standards, like mojitos and Moscow mules, to meet their demise. I’m not saying that those drinks aren’t great, but more so that there are many other beverages that can be experienced.

Some things that you won’t find in my bar are energy drinks or Fireball. If Fireball is something you seek when dining at Café Nola, I will suggest trying our house made allspice dram.

4. Aside from where you work, where are you going for a cocktail/beer when your shift is over – and what are you ordering?  That really depends on where I will be after my libations end. I live in Poulsbo, so Tizley’s or the Kraken are usual stops. Mongo, in Silverdale is my go-to dive bar. When it comes to myself, I don’t like to limit what I enjoy. I can usual be found sipping on a slug of good whiskey with a couple of ice cubes in it. My favorites right now are W.L. Weller’s Antique, Pikesville Rye, Blanton’s, and Russell’s Reserve 10 year. If I see Kina l’Aero d’Or on a spirits list I will start out with a pull of that on the rocks with a lemon twist.

john25. What is one thing you wish all customers knew?  Patience. There is nothing worse than someone trying to flag me down, especially since I pride myself on great hospitality. It just looks tacky and speaks poorly of myself and the guest. Also, it’s okay to tell your bartender that you aren’t a fan of a drink. It’s unfortunate when someone won’t politely speak up to better their experience.

6. Aside from any current co-workers, who is YOUR personal favorite bartender?  I’ve been frequenting Mongo in Silverdale for many years and have come to love Jane Amante and Chris Atiz. Dan at Tizley’s is great too; he always has a great selection of whiskey.

7. Tell us about your current location – what days you work, what’s cool about your place, food/cocktail menu/entertainment?  Café Nola has a super small bar, but we keep it stocked with many uncommon ingredients. There aren’t many bars in the Kitsap area which carry Crème Yvette, or have amaro past Fernet Branca. Our wine list features some obscure wines which you are bound to enjoy. The food is made with passion; chef Justin has been in the game for years, and doesn’t appear to be slowing down. The cocktail list changes on a seasonal basis. In the next iteration of our cocktail list I will be focusing on pine bitters, vanilla, poached apples, and bringing celebrity status to Luther Burbank.

I’d be pleased to concoct a beverage for you Friday and Saturday nights.

14315745_10154400213885761_1412924749_oJANE AMANTE – 6 years bartending
Mongolian BBQ & Grill aka “Mongo” – Silverdale

1. Tell us about you – how did you get into bartending? Did you go to a school, self-taught, or were you “apprenticed” in by someone?  “Tall Nate” (Nathan Sylling, now of Hale’s Ales) hired me and trained me, after he transferred over to Mongo. I had no experience prior, but he thought I’d be a good addition, so I worked it as a second job for extra income – and here I am, 6 years later.

2. What is your favorite drink to make? I like opening beer bottles. Next.

14274390_10154400213820761_1060223327_o3. On that note, what drink do you think is overrated, or drink you wish would just stop existing?  Chinese (censored) Lemon Drops. (editor’s note: A twist on the classic “lemon drop” that is exclusive to the Mongo).

4. Aside from where you work, where are you going for a cocktail/beer when your shift is over – and what are you ordering?  I usually go over to the Yacht Club Broiler, in Silverdale, for a (few) glass(es) of wine.

5. What is one thing you wish all customers knew? Some of the perks to bartending is that we get to know a lot of awesome people – but then again, that could also be the downside… some people think we’re also their personal counselors or psychologists.

6. Aside from any current co-workers, who is YOUR personal favorite bartender?  Michael Munson at The Yacht Club Broiler, and Bryan Whitaker at The Tracyton.

7. Tell us about your current location – what days you work, what’s cool about your place, food/cocktail menu/entertainment?  We serve our full Chinese menu until last call every day, and we NEVER close early – or on holidays. We have Karaoke on Sundays, and DJ’s on the weekend nights.


14273427_10154403669940761_110362009_oAmelia “AJ” Johnson
– 15 years bartending
Manette Saloon – Bremerton

1. Tell us about you – how did you get into bartending? Did you go to a school, self-taught, or were you “apprenticed” in by someone?  My first bartender position was at The J&S Tavern in Kent East Hill. I worked there full-time and learned a ton from one of the owners.. Shannon – the “S” in J&S. He was a biker with hair braided long down his back and a real grasp of how to serve customers and run a bar. He is the one who gave me the nick name “AJ.” I worked for many years in King County until 2005 when I moved to Bremerton, and I landed a job at Our Place Pub & Eatery and worked there for Jodi over 7 years.

2. What is your favorite drink to make?  My favorite drink to make is probably the Spanish Coffee that my old co-worker, Bryan Whitaker, taught me how to make. The whole process of making it is fabulous – the whole bar will stop what they’re doing to watch it being made and it’s sweet aroma fills the room.

3. On that note, what drink do you think is overrated, or drink you wish would just stop existing?  AMF’s! They are really only ordered by newly 21-year olds with one agenda in mind – so from my perspective, they could go away.

4. Aside from where you work, where are you going for a cocktail/beer when your shift is over – and what are you ordering?  I don’t go out all that often, or venture from my own bar a lot, but when I do, I enjoy the Tracyton Public House – typically after a softball game. I venture down the street from the Manette Saloon, to The Boat Shed on occasion, for some random delicious, fruity concoction.

13254392_10207249605341689_1624901179530778550_n

5. What is one thing you wish all customers knew?  A good bartender should, and most of the time does, know their neighborhood and the people in it, so if you’re new to town or want to do some networking, they are typically a good place to start.

6. Aside from any current co-workers, who is YOUR personal favorite bartender?  Tim, when he was at Toro Lounge in Downtown Bremerton. Quick, knowledgeable, friendly, funny, sarcastic, and never made anyone feel like they weren’t worth his time.

7. Tell us about your current location – what days you work, what’s cool about your place, food/cocktail menu/entertainment?  I currently work Wednesday afternoons for a $5 Steak Night, Thursday afternoons for our .25 cent Wing Night, and then Friday and Saturday nights for our Live Music Nights – and now Sunday for the football games. We have some amazing “specials” items during the week and we host really good local and live music on the weekends. Most of the time we have a variety of people and we’re a real “neighborhood” bar for the little Manette community.

 

Tracy Nickerson – 11 years bartending
Moondogs, Too – Port Orchardtracy

1. Tell us about you – how did you get into bartending? Did you go to a school, self-taught, or were you “apprenticed” in by someone?   I started bartending at Puerta Vallarta in Gig Harbor during the nights while I worked at Macy’s during the day. Jamie Sawyer, who was the full-time bartender at the time, trained me – and I owe my career to her.

2. What is your favorite drink to make?  I don’t mind making any drinks, but pouring a beer is never out of the question.

3. On that note, what drink do you think is overrated, or drink you wish would just stop existing?   I wish blended drinks were out of the question. Really it’s last call and now you want a Pina Colada?

4. Aside from where you work, where are you going for a cocktail/beer when your shift is over – and what are you ordering?   I enjoy hanging out at High Tides and End Zone in Port Orchard. I’m kind of a boring drinker – it’s Vodka Soda, Jameson rocks, or Coors Light.

5. What is one thing you wish all customers knew?  I wish people knew that when you get cut off it’s for a reason – you’re wasted. It’s not necessarily because you did anything wrong, it’s just against the law to over serve.

6. Aside from any current co-workers, who is YOUR personal favorite bartender?  My favorite bartenders Adam Willson at End Zone, and Trish at High Tides.

13435564_10153938987009213_1713760433639158099_n7. Tell us about your current location – what days you work, what’s cool about your place, food/cocktail menu/entertainment?  I work Wednesday night through Saturday night 4:30pm to 2am. MoonDogs has been a great place to work in the service industry. We lost our owner a couple years ago to cancer. It has been a adjustment to not see him or to joke around with him. Darryl started a free Christmas and Thanksgiving meal to feed those in need and for those who just don’t wanna cook – like myself. We’re very active and supportive to Kitsap County, the city of Port Orchard, and to Bay Street. MoonDogs has always been known for our community involvement and our food. We’ve got the best burgers and the best clam chowder you’ve ever had. We just won the “Best Clam Chowder” award this weekend with the Taste of Port Orchard.

*Images are not owned by Kitsap Bartending Services. Like “Kitsap Bartending Services” on Facebook, for more information on upcoming events, classes, and more featurettes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Powered by WordPress.com.

Up ↑