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Historically, bartending was a profession with a low reputation. It was perceived through the lens of ethical issues and various legal constraints related to the serving of alcohol. The pioneers of bartending as a serious profession appeared in the 19th century. “Professor” Jerry Thomas established the image of the bartender as a creative professional. Harry Johnson wrote a bartending manual and established the first bar Skull fire bedding set management consulting agency. At the turn of the 20th century, slightly less than half the bartenders in London were women, such as Ada Coleman. “Barmaids”, as they were called, were usually the daughters of tradesmen or mechanics or, occasionally, young women from the “better born” classes who had been “thrown upon their own resources” and needed an income.
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The bartending profession was generally a second occupation, used as transitional work for students to gain customer experience or to save money for university fees. The reason for this is because bartenders in tipping countries such as Canada and the United States, can make significant money from their tips. This view of bartending as a career is changing around the world, however, and bartending has become a profession by choice rather than necessity. It includes specialized education — European Bartender School operates in 25 countries. Cocktail competitions such as World Class and Bacardi Legacy have recognised talented bartenders in the past decade and these bartenders, and others, spread the love of cocktails and hospitality throughout the world. Kathy Sullivan owner of Sidecar Bartending expressed the difficulties with becoming a prolific bartender, comparing you to the drink you make: “In drinks you want balance. And you have to be balanced physically, emotionally and mentally.”
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