Language barriers aren't really an issue nowadays - everyone knows English.
Some countries are more challenging than others. What was it like working in all those foreign locales? It's a great experience, but you don't get to see much of the actual events because you're always working. You're working 16 hour days, man, and taking care of people from every country all over the world. During the Olympics, they basically turn those cities into 24-hour cities to cater to those people who are only going to be there that month. I worked in Athens and Sydney for the Olympics. I opened up Moscow, a bunch of international openings. I was there for a couple years, and I've been bartending for 17 years now. He's new and young' we'll go ahead and teach him and mold him to what we think's right. I went in there having never waited a table or poured a drink, and they said alright. Being 17 years old and walking home with $250 a night, I said I have to give it a shot. How did you get your start in bartending?įriend of mine was bartending at a corporate restaurant and I saw the kind of money he was bringing home. Ask him for a story along with your next drink order - he's got plenty. Worldly, charming and skilled with liquor, for four months now Bolotnik's been displaying his considerable expertise at Ticoz, managing the bar and mixing up drinks for regulars and newcomers alike. 7th St., 60), but he's an old hand at bartending, having logged time at T.G.I.Friday's (where he got his start at 17), Hard Rock Café (where he opened several international spots and helped rewrite the drink menu while bartending alongside celebrities like Chris Farley and George Clooney) and Oregano's. Justin Bolotnik may be a new face at Ticoz Resto-Bar (5114 N.