Job Description

• I prepare everything for sale all by myself, making classic cocktails and occasionally custom ones. I work in a bar, and as a father, I can't be picky about my work. I do inventory counting, cleaning, and managing supplies for two hours a day – it's very hard work. In 2022, I left that job and then set up Le Khwam Luck bar, a cafe-style bar with food and drinks, similar to a banquet venue. There wasn't much work, but the income was good, over 24,000 baht a month. Then I had a car accident and broke my leg, so I've been unemployed for about six months now, working as a freelance daily wage earner for 700 baht a day. I'm looking for work at a new bar or a permanent position. I can't keep up with the changing market anymore.

Job Description

• I set up the bar before it even opened; I was the first employee. This is a cocktail bar, and it's a place I'm very proud of. I set up the entire drink menu and get a percentage of sales: 20 baht per cocktail and 10 baht per mocktail. It took over two months to get help, and it was very hard work. I also made cocktails. The bar eventually won the BK magazine's Best Bar After Dark Award in 2017.

Job Description

• This role involves mixing classic cocktails, and is responsible for creating custom drinks for VIP clients and special groups such as celebrities and regular customers, tailored to their individual needs. The role emphasizes attentive service, creating a positive in-store experience, maintaining beverage quality to meet standards, ensuring the bar area and equipment are clean and tidy, and contributing to a positive atmosphere that aligns with the bar's theme to consistently satisfy and impress customers.

Job Description

• This is the total revenue. I set up the bar at this new restaurant and created all the menus; I didn't copy anything. I learned a lot from my previous job. I learned about infused homemade syrups for cocktails, mocktails, smoothies, and wine. They sold a lot of wines, and they taught me how to blend the wines they sold, differentiating between body types and grape varieties. This restaurant supported me completely with menu creation; I made hundreds of drinks until I was comfortable and knew what flavors go well together. I mostly mix liquor with liquor and liqueurs. I learned a lot about liquor and tasting after ordering. After work, I study mixology, both in Thailand and abroad, until morning and then fall asleep.

Job Description

• To be a bartender, you need to do much more. Starting out as a bartender, you have to be a bar assistant first. You have to prepare everything – limes, lemons, and other fruits; cut the fruit; clean and wash glasses – making sure everything is ready for use. Secondly, during work hours, you only wash customers' glasses. During free time, you learn about different spirits: what they are, what plants and fruits are used to make them – gin, rum, vodka, tequila, liqueur (sweet liquor with various flavors), and "wishkey" (popular in America, and also refers to Scottish, Irish, and other brands). You also learn about bourbon – where it's made, what fruits are used, and what ingredients are used for single malt whisky. (I had to read and write this repeatedly until it was ingrained in my brain, then I'd do the same thing when I got home.)