Here's what it takes to be a bartender in New York City. (via CNBCMakeIt)
There's more to bartending than pouring beers and shaking cocktails, especially in the city that never sleeps.
Currently, Young works part-time at The Penrose, a popular gastropub on the Upper East Side. He typically works the 9 a.m. - 3 p.m. lunch shift on weekends, but picks up an occasional night shift during the week, which starts at 7 p.m. and can go as late as 4 a.m.The job can be exhausting but lucrative in a bustling city like New York. On a busy, weekend night, bartenders in Manhattan can earn between $500 and $600, including tips, the management team at The Penrose estimates.
Since we're at an Irish gastropub, it's particularly important to know how to pour a Guinness, a distinctively dark Irish stout with a creamy head. "It's very similar to pouring a regular beer, but there's an extra step," he says. It requires two pours: With the first, you fill up the glass three-quarters of the way. After letting the beer sit for about a minute, you do the second pour, which requires adding nitrogen to give the beverage it's foamy top.
I pick up some other pro tips along the way: When mixing cocktails, always start with the less expensive ingredients in case you make a mistake and have to start over. And when making a drink in a shaker, the shaking time matters. You want to shake it enough so the drink gets cold, but not too much to the point where you dilute it. Anywhere from six to eight seconds of consistent shaking should get the job done.
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