10 Surprising Differences Between Bartending in the United States and Australia
When I was in my twenties, I paid my way through university slinging drinks and perfecting my bartending skills. What started as a side job quickly became a passport to the world. I figured I can really do this anywhere. Why not see what pouring pints looked like on the other side of the globe? I packed my bags and landed in Australia, ready to shake, stir, and serve in a whole new culture. I quickly discovered a few differences bartending in Australia. From the way I was paid to drink preferences, the differences made the job even more fascinating.
Whether you’re a cocktail connoisseur, a fellow traveler, or thinking about bartending your way across the world, here are the top 10 things that set bartending in the USA and Australia apart. Cheers!
1.) Free-pouring
In the United States free-pouring is a standard practice. This is when bartenders pour liquor directly from the bottle into the shaker or cocktail. American bartenders measure the amount using a counting method. This is usually pretty accurate for skilled mixologists however it leaves room for error. I noticed that In Australia Free Pouring is usually against house policy. Typically we use a measurement tool called a jigger.
2.)Raspberry Cordial
When I started bartending in Australia I was surprised to find Raspberry Cordial behind the bar. In the USA we tend to use Grenadine. This is a popular pomegranate flavored syrup used as a non-alcohol additive to many bar drinks in the United States. The bars I worked at didn’t have any grenadine.A few of my coworkers didn’t know what grenadine was. I believe it is available at some bars in Australia, but is not as much of a staple as in America. On the other hand Raspberry Cordial is very popular in Australia.
3.)Fire Engine vs Shirley Temple
My next surprise working behind the bar in Australia was a Fire Engine. Luckily the woman who ordered a round of Fire Engines for her family was happy to help me out and explain.
A Fire Engine is a non alcoholic kids drink made with sprite (lemonade) and raspberry cordial. In America we have an equivalent called a Shirley Temple made with Grenadine and sprite and topped with two cherries. It’s also common for adults in both countries to order an “Adult” version of these drinks. This is a fun nostalgic throwback.
4.) Stubbies
Another learning experience for me was finding out bottled drinks like beers and seltzers are referred to as stubbies. This is good to know. Especially because many Australian bars are allowed to serve carry-out drinks if they are unopened. Some customers come in to buy stubbies rather than a draft beer. (If you are bartending check the house rules on this as licenses vary by establishment.)
5.) Lemon Lime Bitters
A very popular Aussie Drink I had never heard of before is Lemon Lime Bitters. This drink has become a personal favorite of mine. To make one: Muddle fresh lemon and lime. Then add Aragosta Bitters to the glass. Next add Ice and 30 ml vodka (optional can be non-alcoholic). Pour lemonade or sprite on top and give it a stir. Some people also choose to add extra lime juice or lime cordial.
I had always thought of bitters as an ingredient in whisky based drinks like the old fashioned. The lemon lime bitters drink is cool because it turns it into a refreshing summertime drink. It is also popular when made as a non-alcoholic beverage.
6.) How Customers Order.
Working in a tourist destination we had customers from all over the world. Every so often some customers from my country the USA would come in and I would be sent in to “handle” them. American customers are different from Australian customers. Australians tend to be pretty low maintenance and like drinks the classic way. They are happy to order off the menu or go with a classic cocktail. The most popular Aussie drink seems to be a pint of beer.
When Americans order cocktails they like to order with their own special twist. They ask you to go “light on this” add“extra of that” “oh can you add a splash of cream”. As an American service industry worker I learned a customer first approach. I relied on tips for years so I usually just accommodate requests no matter how crazy.
Australians seem a bit put off by this sometimes, it’s just a cultural difference.
7.)Lemonade vs sprite
One of the hardest things for me to get used to is that when Aussies order a “lemonade” they are referring to Sprite.
Don’t worry if you want an American style lemonade while in Australia just order a Solo. This Aussie soda is made with fresh lemons and is available at most bars. It has become a personal favorite of mine.
8.) Actually Getting Paid.
When working in the United States in a tipped position I was paid a base rate of $3.89 per hour. Yes you read that right. Of course in the USA tips factor into your wage. A 20% tip is standard for bartenders and servers. Often I would make great money from tips and if I was busy I could make between 20-50$ per hour. Of course if nobody comes in I basically work for free. You never know what you will make. In Australia as a casual worker I made a base rate of $32 per hour. The drawbacks to this are employers keep hours to a minimum and you don’t get much extra money from tips.
9.) Holiday Pay
On top of regular wages Australian Employees are entitled to many award rates for various things. For example I would get paid a bit extra after 10pm. I got paid time and a half on Sunday and an extra 25 percent on Saturday. On public holidays I was paid 250% of my usual rate. This meant my $32 and hour went up to a whopping $80 per hour. The only drawback is employers keep hours to a minimum on high award days. I would be sent home as soon as things slowed down.
10.) Making Change
One of my favorite things about bartending in Australia is that cash payments are super easy. This is because in Australia the tax is included in the total price. So if something costs $10 the tax is directly included in the $10.
In the USA tax is added in addition to the listed price so if something is $10, there is an additional sales tax usually around 7%. So that 10$ drink is actually 10.70$. If a customer pays with 11$ you need to give them change in coins. It’s not a big deal but the even number payments in Australia make life a lot easier. They also have 1$ and 2$ coins.
Leave a Reply