Working as barman means being like a good cocktail: having quality ingredients mixed together with to a right recipe, which can be modified according to one’s passion and creativity. There are plenty of reasons to work behind the counter. Where else would you be able to meet so many different people? However, to possess the professional skills may not be enough to be a special barman. Werner has worked behind the Schneeberg counter since 2010, he always has a good word and an open ear for everyone’s worries. He just loves his job: the bar is his stage, the night friends his audience. Tact and discretion are a must, as Werner confirms. A barman hears and sees everything but needs to keep in mind the 3 golden rules: be polite, be elegant and use discretion. A real barman recognizes the mood of those sitting in front of him and adapts to it. “You need to be kind of a psychologist to understand the guest’s mood and advice him with the right beverage.” Moreover, being he night king and a man ho loves to celebrate, Werner needn’t to wake up early and enjoy his day. However, he never brings home worries and the guests’ confessions: “what happens in the bar, stays in the bar. I completely delete all the conversations after work.”. Werner also revealed us the recipe of a very popular cocktail called “champ drink”: mix 2 cl of vodka with 6 cl of grapefruit juice and 1 cl of grenadine syrup… serve immediately and “cheers!”.
