I’m Not Sure I’ll Ever Go Back to Bartending Full-Time | Bon Appétit
"Located in Washington, D.C., this bar/restaurant where the diarist worked as a beverage consultant and bartender had to pivot quickly when an indoor-dining ban took effect in January: the team pushed to-go sales, expanded outdoor seating despite freezing temperatures, and kept its three signature warm cocktails available at all times. She helped train bartenders and build the beverage program, but pandemic service limited direct guest interaction—bartenders relied on servers for cues and followed set recipes—so she sought other ways to connect, like including handwritten notes with to-go orders and writing cocktail histories on the chalkboard. Her time there was intentionally short as she planned to return to a brand-ambassador role, but the experience underscored creative operational adjustments, the challenge of anticipating guests’ needs without face-to-face interactions, and a continued commitment to hospitality during difficult times." - ByJenny Feldt, as told to Elsie Yang
