IT IS not easy working in the food services industry especially when your job requires you to be in the frontline.
One of these is a job of a bartender, who has to deal with different people every night -- from decent customers to those whom you would rather not have encountered.
Marco Polo Hotel Davao Eagles Bar bartender Lawrence Ibarra, who has been bartending for five years now, has already mastered the art and skill to keep up with clients and at the same time provide quality bar service to the regulars and newcomers.
Ibarra said he started to bartend when he was still in college at Saint Mary's College of Tagum in Tagum City.
"Nadiscover nako akong talent sa bartending 'tung second year college ko (I discovered my talent in bartending when I was in second year college)," he said, adding that he found interest in bartending through his friend, who is also bartender.
Ibarra said he started learning flairtending and bartending during the early stages of his career. Later on he began to explore mixology or the mixing of drinks.
"Kanang mixings [sa drinks] lately ra na nako nahibawan (Lately, I just learned mixing drinks)," he said.
To further enhance his skills, Ibarra did not only get his learnings from school but he also regularly reads the newest trends and tricks in the bartending industry.
Ibarra's first bartending job was at Doc Noli's Bar in Tagum City when he was in fourth year college. It was his professor who referrred him to apply at the bar, which is owned by the friend of his professor. Ibarra was a pioneering staff for the bar.
"[During that time] I studied at day and worked at night," he said, adding that he would be working from Thursdays to Saturdays, the days the bar is also open.
Ibarra said working at Doc Noli's Bar allowed him to further develop his bartending skills.
He worked there for almost a year then after graduating from SMCT with a bachelor's degree in hotel and restaurant management, he moved here to Davao City and worked at Grand Men Seng Hotel as a bellman.
In 2012, he started working at Eagle's Bar of Marco Polo Hotel.
Some of the things he enjoys about his job are the chance to create new concoctions and being able to meet new people.
When it comes to mixing drinks, he has already made around 10 signature drinks.
Ibarra said what he liked most is being able to meet and encounter new people to talk and get to know.
"Parang building friends and friendship with the guests (It is like building new friends and friendship with the guests)," he said.
Ibarra said aside from preparing drinks for the guests, he also enjoys entertaining them in any way he can. For example, during karaoke night at the bar, he would sometimes start the ball rolling.
"I love to see them happy," he said.
Ibarra spend long nights at the bar. He reported for work at 4:30 p.m. then goes home at around 2 a.m. or during busy nights around 3 a.m. or 4 a.m.
During day offs, he makes sure he gets an ample amount of rest. He also spends time with his girlfriend or sometimes go to the gym and work out.
In the coming years he is looking into working in another country but in the next five years he wants to take culinary and become a chef.
For those who are working to become bartenders, Ibarra said to not only focus on flairtending but to put more focus on mixology.
"Sabi ko sa kanila wag kayo mag focus diyan (flairtending) kasi hindi naman yan yung binibigay niyo sa guests focus on mixology (I tell them to not only focus on flairtending because that is not what you are serving to guests, focus on mixology or the mixing of drinks instead)," Ibarra said.