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Bartending brings high pay, hard work

Students share thoughts on working at bars

Sara Boyd

Issue date: 4/11/05 Section: Special Section: Analyzing Alcohol
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Senior Ryan Harrington manages The Grand Illusion, 418 Water St., while attending UW-Eau Claire for a second degree.
Media Credit: Erica Dakins
Senior Ryan Harrington manages The Grand Illusion, 418 Water St., while attending UW-Eau Claire for a second degree.

Senior Kristin Kopietz usually leaves the bar around 4 a.m. on a typical weekend night. Her clothes are full of alcohol that has been spilled on her over the course of the evening and she has that "bar smell."

However, Kopietz wasn't out all night partying and bar hopping. Instead, she was hard at work, bartending at She Nannigans, 415 Water St.

Kopietz said after working a shift she usually comes home and showers because of how disgusting she can get while at work.

"It's gross," she said. "It's kind of like if you're out one night and your clothes stink, well, mine's like times 10. People spill on you and blow smoke on you."

Kopietz has been working at She Nannigans for two years and said she enjoys being a bartender because of the people she works with.

Senior Lisa Arloszynski has been working as a bartender at The Brat Kabin, 314 Water St., for about three years and agreed that the people you work with can make your job a lot of fun.
"We're there to work, and we work really hard."
-Kristin Kopietz
Student
bartender


"I get to know so many people through this job and love the people I work with," she said. "We're a pretty close-knit family."

Arloszynski said she would describe her job as "two hours of fun and hanging out with friends while getting paid to do such."

She said she became a bartender after obtaining her bartending license in Milwaukee, where she is from.

In Eau Claire, bartending licenses may be obtained after passing a course, said Jim Negrini, continuing education instructor of the bartender awareness course at Chippewa Valley Technical College.

He said the course tries to teach students the policies of being a bartender, not how to mix different kinds of drinks.

"What we try to get across are the state rules, regulations and the interpretation for serving intoxicant beverages and fermented malt beverages," he said.
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