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Matteo, many people join your courses because they want to learn how to make cocktails. Yet you often tell them that’s only a small part of the job. Why?
Before talking about what makes a great bartender, I like to start with a simple observation. Whenever someone contacts us or enrols on one of our courses, I always ask the same question: “What made you choose this profession?” or “What do you expect to learn from a bartending course?” Almost everyone gives the same answer: “I want to learn how to make cocktails.”
On the very first day of training, that’s exactly where I begin. I like to shake up their assumptions before we even pick up a shaker. It’s a deliberate provocation, because I want students to realise something important: if their only goal is to memorise cocktail recipes, they’re spending money on something they could learn almost anywhere. You can imagine the silence in the classroom when I say that. Today, recipes are everywhere. Social media, YouTube and AI give you instant access to cocktail recipes, techniques and the latest trends in mixology. Within minutes, you can learn how to make almost any drink. Those are valuable resources—but they’re only part of the journey.
So what does a professional training course offer that social media or AI can’t?
A recipe can teach you how to make a cocktail. A professional course teaches you how to work behind the bar. It teaches you how to make guests feel genuinely welcome, how to stay organised during a busy service, manage several orders at once and remain calm under pressure. Most importantly, it teaches you how to give every guest your full attention—even when the bar is at its busiest. These are often the most underestimated skills in our profession, yet they’re precisely what separates outstanding service from an average one.
Being a bartender isn’t simply about mixing great cocktails—although technical knowledge remains essential. It’s about knowing how to work behind the bar. And that’s a much broader discipline, one that demands commitment, discipline and continuous learning.
Everything I’ll talk about from this point assumes that cocktail techniques, recipes and ongoing professional development are already part of a bartender’s skill set. They’re the starting point—not the destination.
Based on your experience, what are the key qualities every successful bartender should develop?
If I had to choose just one, I’d say it’s the way you approach the job.
For me, that comes down to four essential principles.
1. Knowledge
Knowledge goes far beyond knowing recipes or mastering cocktail techniques. It means understanding the environment you work in.
How is the bar organised? Where is every tool located? How can the workstation be arranged to maximise efficiency? How does table service interact with bar service? What are the priorities during a busy shift?
Every one of these questions matters.
Of course, understanding ingredients, spirits, syrups and techniques is fundamental. But before you can perform confidently behind the bar, you first need to understand the environment you’re working in.
I often compare it to driving a racing car. If I know every part of the machine and understand how it works, I can focus entirely on driving once the race begins.
The same applies behind the bar. When you’re completely familiar with your workspace, you can give your full attention to your guests while remaining ready to deal with whatever service throws at you.
2. Empathy
What would you say is the second essential quality?
Without hesitation: empathy.
The word comes from the Greek empatheia and, at its core, means entering someone else’s emotional world. Being empathetic isn’t simply about understanding a guest—it’s about genuinely connecting with them.
When we make the effort to understand the person standing in front of us, we can tailor both the service and the cocktail to suit their preferences. At that point, we’re no longer just serving a drink; we’re creating a personal experience.
Every guest is different. Some are looking for conversation, while others value discretion. Some want to discover something new, while others simply want their favourite cocktail made exactly the way they like it.
Understanding who your guest is and recognising what they’re looking for is the first real step towards delivering truly memorable hospitality.
3. Communication
Communication is another essential skill.
If you ask most bartenders what their tools of the trade are, they’ll probably list a shaker, a boston tin, a bar spoon, a mixing glass and a strainer.
And they’d be right.
But there’s another tool that’s just as important—if not more so: communication.
Communication is what allows us to build a genuine connection with our guests. It’s never a one-way process; it’s an ongoing exchange built on listening, responding and adapting.
A smile, eye contact, body language or simply the tone of our voice can completely change the guest’s perception of the experience.
Without effective communication, even excellent technical skills lose much of their value.
Ultimately, the cocktail becomes more than the final product. It’s a way of starting a conversation, building trust and creating a memorable moment.
4. Self-awareness
The fourth principle is self-awareness.
Who are we behind the bar?
How do we react under pressure?
How do we manage stress? How do we respond when a guest isn’t happy with the service? Are we fully aware of the responsibility that comes with serving alcohol?
These are questions we don’t ask ourselves often enough.
Yet understanding ourselves is just as important as understanding spirits, recipes or techniques.
Being a great bartender also means recognising our emotions, learning how to manage them and understanding how they influence the way we interact with colleagues and guests alike.
It means accepting that difficult situations are part of the profession and learning to respond with calm and confidence rather than reacting impulsively.
Understanding why we chose this career in the first place helps us navigate the wide range of emotions that naturally come with working in hospitality.
As the Greek philosopher Epictetus wisely observed:
“People are disturbed not by things themselves, but by the views they take of them.”
Learning to understand ourselves—and to manage the situations we encounter every day—is therefore an essential part of becoming a true professional behind the bar.
As trainers, our responsibility goes far beyond teaching recipes and techniques. Our role is to pass on the values, mindset and professionalism that allow bartenders to grow, improve and represent this profession with pride.
Because great bartending is never just about making great cocktails.
It’s about the person behind the bar.
About BECOMING BARMAN SCHOOL
“Climb the mountain not to plant your flag, but to embrace the challenge, breathe the fresh air and enjoy the view. Climb it to see the world, not so the world can see you.” — D. McCullough Jr.
This quote perfectly reflects the philosophy of Becoming Barman School. Founded in Florence by Matteo Finocchiaro in 2012, the Academy has become one of Italy’s leading bartending schools, built around a clear vision: to provide aspiring bartenders with the technical skills, professional mindset and practical experience needed to enter the hospitality industry with confidence from day one. Placing students at the centre of every training programme, the Academy works with highly qualified instructors and leading industry partners to deliver an education that goes far beyond cocktail preparation. The goal is not simply to teach techniques, but to develop professionals who approach the bar with expertise, humility and a genuine passion for hospitality.
https://www.becomingbarmanschool.it/