With almost thirty years of experience, Bartender and President, Bar Consultant  at Prohibition Bar Group, Timothy King brings years of knowledge to Pescadero Seafood and Oyster Bar. Timothy's path from the food industry to the beverage business was a logical one, guided by his father's expertise as a renowned cordon blue chef. Timothy carefully chooses spirits for the bar, putting value and flavor above everything else. He has a great sense of taste and quality. Timothy is a committed professional who values lifelong learning. To stay up-to-date on market advancements, he frequently takes part in supplier education programs. Timothy believes that a great bartender ensures that each and every customer has a memorable time by reflecting balance, cleanliness, and ongoing progression in ability and knowledge. He thinks it is critical for bartenders to have a well-rounded personality that includes extroversion, empathy, and excellent listening abilities. Read the entire conversation below to learn more about his goals and point of view.

Where do you work?

Pescadero Seafood and Oyster Bar

Tell us something about yourself.

I have been bartending and running bars for almost 30 years now.  

What inspired you to get into bartending?

My father was a cordon blue chef, I worked in his kitchens. I couldn’t wait to get into the liquid side of the service industry. 

What are some of the most important skills for a bartender to have?

I truly believe that you have to be an outgoing extrovert, have great listening skills, and a level of empathy. 

What do you look for when you plan to buy spirits for your bar?

I don’t buy cheap or off-putting liquor, I usually look for something that is a good value and tastes good. 

What support programs work best for you from suppliers?

Most of your good suppliers do an educational program for bartenders. They want to sell their products and they want you to know about their product.

What cocktails and drinks trends do you see in 2024?

The Whisky and or Bourbon trends have escalated, but there’s not one in particular that I lean towards when making cocktails. Some of the best cocktails are mixed with several different things that change the dynamic of that spirit altogether.

What's the best part of your job?

I love what I do, I love being around people and having the environment around me happy. I feel that a bartender is the concierge of a good party

What are your favorite TV shows right now? Or your favorite movie?

I’ve been Vibin when I watch True Detective.

If you had to pick one spirit as your personal best which would it be and why?

Oooh, I’m like a kid in a candy store. I have a really hard time picking just one. I’ll generalize it with just Whisky.

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How are you marketing your bar to drive foot traffic?

I think most bars have to have a good mix of food and drink. If one is off, the other is usually off. Having both is Paramount.

Do you have any tips for bartenders on how to upsell or cross-sell?

When a particular cocktail is ordered The bartender should just automatically gravitate towards two upsells. This or that.

What is an experience or a customer story you thought was funny and that you remember?

I had a couple on a first date at my bar. They had a fantastic time. I knew that they were on a first date. A year later he proposed at the bar in front of me and my other coworkers. They are now married and have a child on the way.

Tips for brands looking to pitch to bars? What should they cover in their pitch? What you do not need to know? Give us the best elevator pitch brands can do for you.

If there is a brand or a brand company with a portfolio that could interest a bar owner, it would be in their best interest to put together something for the whole bar, staff, bar manager, and owners. No better way to promote something than if bartenders are involved.

Define a good Bartender according to you.

Balanced. Hass to be able to know how to see if a drink is empty, not when it’s time for a customer to get their check. Cleanliness is pivotal. Cocktail knowledge is something that comes with time, you should also rely on other bartenders if you don’t know a drink. Constantly moving.

What's an ideal bar drinks menu? what should it include, and what profit metric should it try and achieve?

I think there should be a cocktail with every genre of spirits. One vodka, one gin, one rum, one whiskey, and one tequila.