Fine Art Bartending Success Stories

Dec 2011

Congrats Noori!

This is wonderful, thank you! The course taught me a lot, especially how to be comfortable behind the bar. I'm currently working at Level 2 Lounge, on Jasper and 116th Edmonton.

Happy Holidays!

Thanks,
Noori Gill.

Hi Todd

December 28th, 2010

Hey Todd,
 
First off, I would just like to say thank you so much for creating the opportunity, for me to attend Brady's class at Fine Art Bartending in Edmonton. Not only did I learn WAY more than I think I EVER would have at Ultimate Bartending School, but more importantly, I now have the confidence I need to go out for a job and know I can hold my own. Brady is fantastic instructor! He has a great ability to create simple pathways of understanding, so that no matter your learning type, you are able to focus and understand what hes teaching. It was great how he would keep things calm, and many times in a good state of humor which kept people at ease. I also really appreciate the passion he puts behind his work. It's no secret that Brady loves bartending, as it clearly shows through his talent. I would love to see a bartenders stand off between him and Chico one day. I would pay to see it in fact!! :)

It's very obvious that this class and Chicos class are two TOTALLY different experiences. One was a pleasure and one a pain...Brady's was certainly the pleasure. Over the past 2 weeks with Brady's instruction and encouragement, I have developed a new confidence to go out and make a positive career change, and I can't thank him enough for that.

The frustrations I had, going the through the course at Ultimate Bartending School, were enough to make anyone a little less sane, as I have never seen anything so disorganized and unmaintained in all my days. Nor have I ever seen an "instructor" be so disinterested in what was happening in his own class. I was appauled at the way Chico's class (if thats whats you want to call it) was run.
 
Thanks again so much!  Happy holidays and all the best in the New Year!
 
Robin Leanne Sharkey

I graduated from Fine Art Bartending in March. I Found a job at 19 lounge and grill, which is part of two eagles golf course, in West Kelowna.
 
Cheers!
 
Eric

I graduated the course in July of 2009. Since then, I have bartended at a few private parties and weddings but the majority of my work is at a restaurant called The Gypsy in downtown Calgary where I am a waiter and a bartender. I also recently got a job at the Roadhouse.

Thanks alot! Jesse

Thanks Fine Art Bartending, I am working at Funky Town Night Club on Whyte Ave. Brady did an awesome job at preparing me for work in the industry.  The time he took to teach me how to get a bartending job in the industry was priceless.  And in just 2 weeks here I am bartending!

Thanks,

Amber

I graduated in kamloops and i am working at the sports central lounge in kamloops I have been working since march. The course I took gave me more confidence in what i was doing.....thanks!!!

Ryan

Hey Troy,

I was in Kristy's class and finished like three weeks ago. i am now working
at the Raven pub in North Van, Seymour golf and country club, and part time
bar / manager of boston pizza. the course got me kicked off fast and its
going awesome man!

Thanks a lot!

Derry

Hi! Hope all is well. I just thought I would let you know that I have just received a new job at a night club as a bartender, so thank you very much.  I just hope I remember all the drinks haha!!!

Jacquie B.

Hey guys thanks so much.  Just wanted to let you know I got a job already...woohoo.  Had a great time!!!

Jeff M.

Hey Todd,

Well the course was awsome! Roland was alot of fun and was a great teacher!  He tought us so may other things other than making drinks. Flair/ how to get better tips/ Jokes....... 10/10 for sure!

Teegan S.

Congrats Colby - Bartending at the Twisted Element in Calgary!!!

I am working as a waitress at Sound Garden 21 in Lethbridge.

Thanx - Rochelle

Hi Todd.

I am bartending at a restaurant in Galway City, Ireland.

Nicole

Congrats Matt P.  Bartending at Tavern United on Regent in Winnipeg.

Dear Fine Art
 
I took your bartending course over a month ago at your Delta location, with Suzanne.  Less then 2 weeks after completing the course I was hired as a part time bartender at Next Level Restaurant and Lounge.  I was very happy with the school experiance; I could not have asked for a nicer and more sincere teacher.  Suzanne was very outgoing and also very open to help give us the information we needed for the industry.  She covered everything I needed to know, and gave me lots of tips to be a better bartender.  I could not imagine having any smaller of a learning curve when I started my job.  I just wanted to update you on my progress and tell you how good my experiance at fine art was. I recommend the school to anyone who mentions bartending.
 
Thanks
Thomas Menzies

Just wanted to thank Suzanne for a great class!!! She is awesome :) Also, 4 days after I graduated from Fine Art I started bartending at an Upscale Restaurant and was priveledged enough to work an event with Suzanne. Thanks so much...I'm having a lot of fun :)

 - Sarah

Hi Its taken me a while to write to you because i have been very busy but i wanted you to know that i was in Kristy's class in Kelowna in November and it was great. I am working now at a pub as the bartender and your class helped me get started really quick. Kristy knows so much I couldn't believe how much she actually knows about beer and vodka and all the drinks. She answered all my questions and was so friendly and nice. so yeah, thank you again so much, was so fun!

 Ashley

 TESTIMONIAL August 13, 2010 (Edmonton Location)

Hey Todd,
 
You don't know me but I just went through the Fine Art Bartending School in Edmonton with Brady.
 
I had always wanted to be a bartender and before I went to the school I decided to ask around to see if it was worth it.  I had 3 or 4 friends that took the exact course before and none of them were employed in bartending.  I was working for Hudson's at the time so I asked the GM there and all the bartenders there about the potential of taking the course.  To my dismay, 100% of everyone told me not to do it.  They all said the same thing, "School is worthless, you have to put your hours in like everyone else, porting, serving, bar assisting and then finally bartending, the process is about a year long."  A year is a really long time for me, and I've been in the industry for effectively 5 years already!

I decided that EVEN THOUGH they all cautioned me against it, I would take it anyways.
 
So as I was taking the course, I learnt so many things I just had no way of understanding before.  I learnt how to mix drinks, effectively pouring correct drinks, speed... everything a good bartender should know.  I also studied the material adamantly and focused on the meanings of the course beyond just barely mixing drinks.  Effectively, I was trying to take the maximum possible knowledge out of the course.  Brady was a huge help and let us stay as late as we wanted after every class, as well as taught everything I could have ever hoped.
 
So there we had it, I graduated on Aug 6th... now what?  
 
Well, I wasn't even out of school for a full day before I got my first emergency email on the afternoon of Aug 6th!  My friend said the bartender for her friend's wedding backed out and they were going to just be serving beer and coolers.  The wedding was on the 8th!  They couldn't afford to pay me but I decided to just get out there for the experience and good karma of it anyways!  Why not?  I had no experience and I got to keep my tips anyways, right?

The problem is, I had never planned a drink menu and the bride was CLUELESS, but told me I had free reign on a budget of $150-200 for a wedding of 200 people!  Essentially, everyone gets about 1-2 drinks!  The only thing the bride would provide for me would be ice and mix.  I sent her an email back saying I was up for the challenge, as well as all the mixes to get.  I somehow, miraculously, planned a 10 drink menu which included most of the same base liquors (Vodka, Rye, Triple Sec, Rum, Tequila, + Grenadine... which isn't a liquor but w/e).  This thing was coming together!  The menu consisted of, Vodka Slime, Monday (substitute triple sec for Blue Curacao), Screw Driver, Screw Up, Cape Cod, Cosmopolitan, Cran-tini, Tequila Sunrise, Margarita and a Daiquiri.  I also made hiballs!  I did this all having only the knowledge/training of the course... with 0 previous bar experience.
 
I got to the wedding an hour earlier than required and people were already lined up for drinks.  I was swamped before I got my first spout on!  I somehow opened my bar and then got my first shock of the night.. THERE WAS NO LIME/LEMON MIX!  They bought lime and lemon EXTRACT, which as anyone can tell you... is WAY too bitter to put straight into a drink.  I got a huge empty container and found another cup full of sugar packets in the cupboard of the community hall, started opening packets and actually CREATING lime juice/lemon juice for my mixes as if I was MacGyver!  I had no idea how it was going to taste... but I conjured up some kind of miracle that actually was pretty amazing!  The people absolutely loved it.


The next problem was that Tequila sunrises were WAYYYY too popular.  People were slammin them down like they were going outta style and ordering more with a vengeance!  Since my alcohol was limited, I really had to focus on selling other specific alcohols to account for my supply.  The Fine Art course taught me how to suggest drinks for people that were undecided and thus evened out the distribution of liquor!  The alcohol lasted until the final 20 minutes of the night and I sold dry every single bottle except the Triple Sec.
 
The most amazing thing to me was the magic of it all... the people were so amazed by the drinks I was making, and they were watching me pour them!  It's like if you tell someone a secret magic trick, then show them how to replicate it, then they forget it and are amazed by that same magic trick. I got many compliments throughout the night and $200 in tips, which was a really sweet take on the night.  The best part of all though was the bride, who came up to me at the end of the night and with tears in her eyes thanked me for saving her wedding reception.  Despite me cutting off both her father and her brother, she thought I had done the most phenomenal job in the world... and I'd have to agree with her, and so would the people that tipped me!
 
The caterers told me I was the MOST PREPARED BARTENDER THEY HAVE EVER SEEN!  Two days out of bartending school and I'm saving weddings and amazing caterers, who snagged my business card so I could get business in the future!  
 
So this was it, I tested my skills and they held up to the test, I felt I was ready to apply for some jobs.
 
On Aug 11th, I decided to start looking for work.  Using the timelines Brady gave me, and the resume ALMOST EXACTLY the way he planned it out with us inside the course, I applied at only 5 places in one day.  I tried to get interviewed at every place I went, and the few that did interview me told me they weren't interested in me as a bartender... but as a bouncer instead.  Brady covered this scenario inside the course material so that if and when this came up I'd know how to deal with it.  Unfortunately those places were not interested in my services.  
 
After getting turned away from 3 out of the 5 places I applied at, I was feeling a bit dejected.  Sure, 5 places is NOTHING, but still... to say, "cya later" before you leave their establishment the first time... it's just a bit off putting.
 
The morning of Aug 12th, exactly one week after I had graduated I got a call back from one of the places I applied at (Jungle Jim's in West Edmonton Mall).  Before I could sit down, the manager told me I was hired.  He loved my unique resume so much and was looking for the personality I could provide!  I can't wait to start my job and couldn't be more pleased with the material I've learned.  
 
What it all comes down to is this, if you were an non-enthusiastic individual that didn't focus on improving themselves before the course... you'll be the same individual after and have the same opportunities you did before the course.  If you're ambitious, accept your own responsibility and try your hardest... you'll reap the rewards!  Everyone in the industry told me I'd have to wait MINIMUM 6 months to a year to get behind a bar... I strolled in and captured a position within 1 week.  I'd like to thank Fine Art Bartending, and Brady, for getting me to my dream job!  I'm now going to have experience in an actual facility which I can transfer over TO ANY workplace in the future.  THANKS SO MUCH!

Dave Robinson