From Behind The Bar: New Job and Fun Events

Hello! And sorry it has been so long since my last post but, I have been very bust putting the "Work" in "Working Holiday Visa".  Last I left off, I had secured an interview with a cool, new bar.  Well, somehow even with no bar, barista or really any hospitality (hospo) experience of any kind, I managed to be enthusiastic enough and talk myself up enough to land a job (!).  I got the call later in the week after the interview while Wells and I were at a local Wildlife park, just after we had visited the tigers and while we were on our way to the petting zoo:

Then the next day, I got an interview with a promotional company who contracts out people for various gigs representing one of their many clients.  Much of the work involves sampling in grocery stores and, say, asking people to try a new chocolate, pizza flavored crackers (Wells is a sucker), and new curry sauces.  There is no set schedule; you fill out your availability online and then the manager will book you on available gigs.  What makes it really nice is not only its flexibility, but also its great pay- especially if you are willing to travel to other cities to promote.  I got the job at the interview and filled out my paperwork.

The Bar and Cashel Mall

For the next couple of weeks, everything happened at once.  I went with the other hired bartenders for off-site training (a quick barista lesson and wine tasting!) and I also helped set up the bar and get it ready for the soft opening that was planned for Saturday the 5th of November.  That meant there was a lot of set-up involved and furniture was still arriving just before opening.  It was really nice, though, to see the business start from the beginning.  You feel a part of the project, you

know where everything is, and everyone is on page one in terms of how the bar will operate.  This was especially nice for me as I am new to both working in a bar AND to working in New Zealand.  The bar really is new, funky and innovative.  The building structure is made from old shipping containers, the furniture is made from old suitcases, oak wine barrels and the outside is decorated with a collage of old doors. 

A look at the stores in Cashel Mall.  Photo by Wells.

It is a very innovative concept and is right in line with the re-opening of the Cashel Mall in the center of the city.  The mall Re:Start project opened just a couple of weeks ago and is made out of shipping containers as well.  It might not sound too appealing from the description, but check out these great pictures that Wells took the other day.  It is very innovative and the way they have re-purposed these old shipping units is admirable.  Yes, it may make the city center look a bit a giant Lego Land, but it is really very fun.

Another great photo by Wells

For more pictures, visit Well's blog.

Bar Opening and Cup and Show Week

Wells and I at the races on Saturday!

Even though the bar was not and is still not quite finished, the owner was hoping to open a soft launch for his family and friends on the Saturday so that he could be ready to be open for Cup and Show Week.  This Canterbury tradition can be compared to the Kentucky Derby and Ascot in England.  Big race days are Tuesday, Friday and Saturday where everyone gets dressed to the nines, dusts of their hats and puts flowers in their hair.  Then they get smashed.  In all reality, it is a very fancy tailgate. Suddenly no one is concerned with open container laws and the pedestrians feel like they should own the streets. 

For that reason, it was expected to be a good week for the bar to open and even though no advertising had been done except for at the races themselves. Saturday night, I did feel a bit like I had been thrown into the deep end  since I was learning how to use the register, which glasses to use when and funny new Kiwi terms all at once.  Although it was a little nerve wracking at first, there was definitely still thrill and excitement to it.  Sunday I worked during the day by myself with the boss and got a helpful crash course in bartending and in certain particularities and preferences he has.  I am now a pro at pouring draft beer, working the till and I make a great Lemon-lime bitters.  Through the week I have been learning new shots and cocktail techniques as we have been trying various recipes in order to create the bar's cocktail and shooters list.  Soon, we're supposed to have a man coming in to give us all a cocktail making lesson!

Things are still not quite ready for opening as we haven't completed our menu and, more importantly, the toilet container was delayed so everyone has been using port-a-loos.  There is also a container coming in that will be a hair salon, which will help drive business during the day.  It should all look great when it all comes together, but for now, here are some shots that Wells and the owner took to add to their facebook page and to kick off the Web site.  Enjoy!

Outside the bar. Photo by Wells

Note the converted trunks! Photo by Sam

Great photo of the bar by Wells.

Outside the bar, notice door collage. Photo by Sam.

Next to come: by first gig with the promotional company- popsicle costumes are involved!