A Day’s Work: Bartender


Tori Campbell works as a bartender at the Dutch Ale House, one of the village’s oldest taverns.

How long have you been bartending?

Four years here at the Ale House. I was managing a pizza place for seven years and when the chance to work here came up I took it.

Is there any special training involved?

For me it was just very natural. I’m like, I can do this! My job is to entertain and be sure everyone is having fun.


What qualities make for a successful bartender?

The top quality a bartender needs is definitely people skills. You have to be able to talk to people as well as have good listening skills. I’m a good listener and enjoy learning about my customers’ lives. I think I am a good tour guide also because I am always telling people about the village. It is good to be informed about the area so you can tell people about the local music and entertainment scene that goes on. You also need to be quick; everything is very fast-paced. A bartender needs to multi-task.

What is your most memorable experience?

Holidays are always very memorable. Thanksgiving Eve is the biggest party night of the year. It is always a busy night in the village and you see lots of people you haven’t seen in a long time. Probably the most memorable would be the World Cup this year. I really enjoyed seeing so many different people coming in for all the different countries like England, Germany and Croatia. People are diehard fans! It was very wild. Everyone was so into it. Everyone was cheering and yelling. It was very exciting.

Anything your customers should know?

Keep checking the new beers. We fluctuate beers frequently. Over the summer we do all New York draft line that features local breweries.

How are the hours?

The hours work out great; both day and night shifts give me plenty of time to have fun and do a lot outside of work.

What makes for a great day?

For me I have my group of gentlemen in the morning and that always starts my day out nice. My guys come in and then I have a nice lunch rush. Always nice. A little bit of quiet time to get reorganized is always a bonus. I just enjoy when everyone’s happy and enjoy talking to people and having happy customers. And good tunes on the radio. Good people, good tunes. I’m easy like that.

A bad day?

If it is a beautiful day or a big event drawing people away and it is slow due to lack of clientele. Not having a busy shift can make the time drag a bit and that is not a good day.

Where do you see yourself ten years from now?

Owning this place! I like the restaurant industry a lot. I meet so many cool people.

Our staff is great. We are all friends and spend time together outside of work and we all care about each other and take care of each other. That is very important. We all love each other; we are like a little “Dutch Ale” family.

Any misconceptions about being a bartender?

The funniest one is if someone asks you for something and then the customer thinks you forgot it. It’s just we have ten other things to get. I think some people think we’re just ignoring and forgetful but we are just running.

How do you remember how to make all the different drinks?

At this point I have made a lot of the same cocktails [and can make them] with my eyes closed. Occasionally, if we have drink specials on the weekends, I might not know it, but once I make it, it is in there. If I don’t know what it is, I just ask and then give it a shot. I have never had a drink sent back so far. If I am not sure if it tastes correct I would test it, and if I wouldn’t drink it then I wouldn’t serve it. Most customers are very easygoing, so they can just tell me how they like it and I’ll give it my best. Craft beers are our biggest sellers and we get in the majority of people for the draft line.

How is the money?

The money is good.