From Dishwasher to World Traveler

I didn’t start behind some beautiful cocktail bar.

I started washing dishes at Denny’s in Albany, Oregon.

Graveyard shift. 10 PM to 6 AM.

But I wanted to bartend, so I got into the restaurant industry wherever I could. I became a server, started talking to the bartenders, asked questions, watched what they did and learned.

Rum & Coke.

Vodka Soda.

Gin & Tonic.

Beer. Shots.

Nothing glamorous.

But everybody has to start somewhere.

Years later, that same career would take me around the world.

One of the biggest lessons I’ve learned is that your first position doesn’t determine your final destination.

You don’t necessarily need the perfect opportunity.

Sometimes you just need an opportunity to get in the game.

I tell the full story and explain how I eventually turned those basic restaurant skills into an international career in The Global Bartender Playbook.

Get your copy today in the store here on my website! Skål. 🍸🫒