Hot Bartender, Cool Drink: Fresh Ketch
Fresh Ketch’s Justin Waters learns that state troopers don't like being shut off.
In between pouring drinks, he answered 5 questions for us:
What do you wish people knew about bartending?
That it’s hard when people don’t know what they want. If it’s busy, I might have to come back to you in a little while, and that makes people angry, but it's also unfair for someone who wants a bottle of beer to have to wait 10 minutes while I try to come up with a drink for you.
And: don’t be afraid to start a tab with a credit card. I promise you’ll get it back before the end of the night. Plus, if we charge your card for every round of drinks instead of at the very end, that’s more credit card fees the owners have to pay.
Is this your career, or is it just paying the bills?
It’s my career for now. I’d like something steady in insurance, maybe as an underwriter. It’s gets tiring leaving work at 2 in the morning.
Bartenders talk to a lot of people every day—tell us about the most bizarre person or experience from work.
A state trooper’s wife asked me to shut him off. So I did, and then I saw this shadow coming at me. I turned and realized it was a fist. Luckily, I didn’t get hit.
What one quality separates a regular bartender from an unforgettable one?
An unforgettable bartender has speed, personality and a sense of mixology. Most bartenders have one or two of these, but not all three. To be good, this has to be your life.
People come to you to let off some steam and relax—what is your favorite spot in town to do the same?
I like to go off-Cape, but when I stay here I go to O’Shea’s in West Dennis.
It’s practically summer: indulge in Justin’s answer to the hot sun:
In a glass with ice, pour:
1.5 oz whipped cream vodka
0.5 oz triple sec
Splash of milk
Splash of cranberry juice
Shake and top with a splash of soda