Home' Bars and Clubs : BAC MayJun 2016 Contents SHIFTING PERCEPTIONS
PA I think there has been a really big shift in how people approach the profession now.
t's a lot more acceptable to be a hospitality professional. The company that I work for
now is so heavily invested in you as a person. You work for this company and they ask
where do you want to be in five years and how can we get you there? Do you want to
earn back of house, how do we make it work with your studies? What is it that we can
do to make sure that you are supported?" I think that investment wasn't around when
we first started. I think the change might be a little slow as well because what you need
s for people in the positions that we're in to move on. It's tricky because when someone
invests in you, you're going to stay with that company for a long time and it's not until
you leave and you spread to the message and continue on that work, that this style of
staff investment will spread through the industry. It might be slow to start off but I know
that that when I open my own business, I will do exactly the same thing. And there is also
a changing perception from parents -- it's changed from "oh she's a bartender but she is
also studying!" There is now a recognition of it being a profession.
AG We're essentially drink chefs but yet no one says to a chef "oh are you going to be
a chef for the rest of your life?"
NW I think it's also a lot more acceptable for women to choose this career too. My
parents used to say that it was a good thing that I had teaching to fall back on -- I'm not
falling anywhere. I'm fine.
NN Try having Asian parents -- "why aren't you a doctor yet?"
HL I think other bars will imitate that investment once they realise that it will help
them to keep good staff, because they are investing in them. Other bars will be forced to
follow suit really.
DONE FOR US
SM There is an instant
negative connotation with
lockout laws because those words are
put together. It's not necessarily a bad thing. I think
the lockout laws that we see here in Australia are just
a bandaid. It's pushing the problem elsewhere to other
parts of the city and to other businesses. So lockout
laws doesn't necessarily have to mean something
negative, but here in Australia it does, because of how
the government is handling it.
NW I think the law is changing our perspective a little
bit, because a lot of people are having to open earlier, so
that means providing food or another service instead of
just relying on the drinks trade. So instead of relying on
your trade from 11pm to 3am, now you're trying to move
it from 6pm to midnight. So I think a lot more places will
open up with food or similar.
HL In Rosebery where we are, I really don't feel
like the bar industry is dying. I think it's diversifying
out because so many people are going to the suburbs.
They're going out where they live.
NN There is a good point about creativity. I think the
lockout laws, one thing that is good about them I guess
is that people have to create
a better offering before
12am. So with the small bars
around here, Lobo is a really
good example, it's a great
offering and the lockouts are
good for people that only
want to trade to midnight.
HL We have some pretty awesome bars, like the one
we are sitting in right now. We have some amazingly
world class bars. Lots of new areas are opening up
as well, outside of Kings Cross and Darlinghurst. Like
Redfern gives a lot of assistance when you're opening
a bar. Licenses are passed quickly and they'll give
you money to do up your shopfront. There is a lot of
assistance to open.
AG A lot of new bars are opening. With the lockouts,
the negatives are that a lot of venues have shut, but the
positives are the crappier venues are closing and people
are spending more money creating quality venues.
Instead of opening two bars, they're opening one and
putting all their money into it. So customers are going to
be willing to spend their money, and go to less bars.
UNITED WE STAND
DE I think Australia has a really great bartending community right
now where we all support each other. When I moved to Sydney five years
ago, I fell into a really good crowd, and with the small bar community now
we all know each other and we all support each other's businesses. There is never a time
when anyone would come to any of our bars and be like "well, I don't know about this..."
PA I think it's a big thing as well. It was a little while ago when some people were up
from Melbourne for Coleman's Academy, and it was all these amazing women together,
and we all sat around this table and the camaraderie was insane.
NN The support in Sydney is now amazingly great. I've been bartending for 13 years
now and when you're overseas in New York or London, it's competitive. It's not supportive.
Though when we started out in Sydney, if you were working for a big group -- while
you will still got a really big foundational knowledge of the industry -- those jobs were
competitive. Everyone was kind of out for themselves and you weren't really supported.
AG I think the whole Australian community is really tight. Last year for Legacy when
we had all these international bartenders in Sydney, they all said that they had never seen
a community that was so tight. They were blown away by how friendly we all are with
NW There has been a big move toward sustainability and using local produce
d what not as well. Getting Australian made and supporting local distilleries and
pporting bars that are using local produce. It's a really good thing for our
onomy in general, not just in the bar industry. It's really great to
e things like the PS Soda guys doing their soda with Australian
redients. Even reflecting on the global trends, the White Lyan in
ndon has zero wastage in their bar and I think that's a big issue
t everyone should be addressing. How can we use every part of an
ingredient? Because when you think about it, what happens to all your
napkins and swizzle sticks that get chucked out after one use and all the
shells of citrus that just get dumped -- how can we create a better future
not only for our industry but for everyone?
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