I worked as a bartender for two years, and I remember being struck by the fact that despite the bar’s dozens of liquors, mixers, ice bins, and garnishes, every single drink that got made had to spend time on my bar mat.
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Blocking burnout by holding space
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I worked as a bartender for two years, and I remember being struck by the fact that despite the bar’s dozens of liquors, mixers, ice bins, and garnishes, every single drink that got made had to spend time on my bar mat.