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Dawn of my thirty years. Point of the situation.

I had spent more than ten years learning the job of waiter-maitre d first and then bartender, always doing it as a second job. During the day I cultivated vineyards and produced wine with various satisfactions for the quality of the wines but they did not compensate on an economic level.
Ten years spent studying the books I bought and trying to learn the profession of bartender well. Trying to learn all the nuances of the job of running a nightclub. The night is beautiful but with this type of work you are moving on a tightrope. You can bullshit; and I've done so many. Above all with alcohol which was and is, however, also one of my working tools. I gave a lot of problems to my mother and my sister in the first years that I moved in the world of clubs. Then over time the personal balance I was looking for also arrived and things smoothed out by themselves.
In the meantime, however, I have never stopped thoroughly evaluating the mechanisms that regulate the outcome of the management of a place. All the little nuances, also and above all psychological, that attract or repel customers; in addition to the important fact of being professionally trained behind the counter.
Yes, I felt ready to take a risk, it was time to open my own place !!

disegno di ingredienti per la preparazione del cocktail Cosmopolitan con effetto pittura ad olio

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