In between pouring drinks, he answered five questions for us:

What do you wish people knew about bartending?

How difficult it is dealing with people sometimes. You know, the nasty, not-so-charming people.

Is this your career, or is it just paying the bills?

I’ve been here 16 years. It is both—it pays the bills and is my career.

Bartenders talk to a lot of people every day—tell us about the most bizarre person or experience from work.

It’s a pretty calm place for the most part. One night, a cab pulled up with a guy and girl in it. The girl fell getting out of the cab, but said it was because she’d sprained her ankle. When she fell again, they got back in the cab and drove away.

What one quality separates a regular bartender from an unforgettable one?

You have to be fast, patient and pleasant with people.

People come to you to let off some steam and relax—what is your favorite spot in town to do the same?

I like going to Baxter’s.

What’s better in the fall than a crisp, crunchy McIntosh apple?  A drinkable one:

In a glass with ice, pour:

2 oz. Crown Royal

1 oz. Sour Apple Pucker

2 oz. cranberry juice

Try this drink with a glass rimmed with cinnamon, and maybe a scoop of vanilla ice cream on the side.

Visit Greg at Barbyann's Restaurant, 120 Airport Rd, Hyannis; (508) 775-9795