; Years bartending? It’s been 14 years.
; Where else? I started;at Gatsby’s in Sausalito,;for about a year, then at
Saylor’s Landing for seven years until it closed in 2007.
; What do you like best about the places you work? I;basically look forward
to going to work, connecting with customers and the crew of either place —
cooks, dishwashers, bussers, waitstaff, hostesses, other bartenders.
; Signature cocktail? I’ve been told I make a very good negroni.
; Secret drink? Can’t tell you.
; If someone has had too much, you say… There are times I will ask if
a person is driving when I think they’ve reached;the limit but they want
another drink.;Sometimes there is no delicate way to cut people off or get
their keys from them — you just have to be straightforward with them (and
; Favorite bar? Peri’s in downtown Fairfax.
; Favorite drink and where? Chardonnay, at home after a busy shift.
; What career would you compare bartending to? Counseling, and some-
; Go-to joke? Thom O’Sullivan stopped into the Shamrock Lounge every
Thursday and ordered three pints, sayin’, “Here’s one for me brother, one for
me father and one for meself.”;Then one Thursday he ordered two pints, and
when the bartender asked why, he said, “I quit drinkin’.”
day at Rancho
Nicasio I was
talking with a
me he was;from
happened to walk
in shortly thereafter — turns out
they knew each
other and hadn’t
seen one another
in over ten years.
LORALEEBROWNhasbeenbehindthebaratboth SAYLOR’SRESTAURANT&BARandRANCHONICASIO forsixyears.Advicetofuturebartenders:Buildaclientele —they’llfollowyouwhereveryougo—andkeepyourmouth closedwhenitcomesto;customers’relationships,;business, politics,religionandgossip. SAILOR’S DELIGH T