Educating Bartenders Worldwide.
By Beverage Trade Network
Aom Aphiradi Lee was born and raised in Thailand. She worked as a TV News Anchor for a couple of years and moved to the US in 2007 as a student. There, she worked on her master's degree in International business and immediately started working in the service industry while studying.
Aom was very fortunate to establish herself as a young bartender. Working at 25 Lusk, La Mar Cebichería Peruana, and Ozone Thai, where she won the best Mixologist in 2011 by 7x7 Magazine Bay Area. After just a couple of years, Aom was offered the Lead Bartender position at Hakkasan San Francisco in 2013. After a very fulfilling year, she brought her new experiences with her to reinvigorate the beverage program at La Mar. As their new Bar Manager Aom Aphiradi Lee received accolades from SF Weekly and San Francisco Examiner for outstanding achievements in the field of craft cocktails. When she felt like her career had hit the wall, she switched to the hotel industry where she saw room to grow.
I got a bartending job at a Thai restaurant that my friend owned. I had no experience behind the bar or any knowledge of bartending. It made me feel stupid when guests asked questions and I couldn’t give them the answer. So I started reading, watching videos, focusing on classic cocktails, experimenting, and educating myself as much as possible.
Batching and to-go orders are the only ways to survive right now. Some places could do outdoor dining seating so that was great for a couple of months but now we are back to just only to go again.
W Hotel San Francisco. Fusing dynamic décor with a chic and inviting space, the Living Room reflects the vibrant pulse of San Francisco's SoMa District, with a dramatic octagonal, three-story entry reflecting our commitment to art. Drawing influences from the surrounding SFMOMA, Yerba Buena Center for the Arts, the Museum of the African Diaspora and others, the Living Room is the perfect place to mix, sip and play.
W Hotel San Francisco
1. Knowledge (knowledge is everything, you have to know your product)
2. Attitude (no one wants to come see a moody bartender)
3. Be open-minded (you don't want to be a stubborn bartender. Be willing to learn, a good listener and wanting to do your best)
4. Strong work ethic
5. Be a team player.
I normally do a seasonal menu but also design my menu based on everyone’s liking. Normally I have a couple of ideas and a direction in mind. I personally love a small, unique product that is unknown and pair that with a well-known item.
Celebrating her birthday during Covid
Best pricing/discount is the most important for me here. As well as partners with the brand for parties and live music.
Bottled cocktail to go, ready to pour, ready to drink.
The best part of my job is getting to meet new people from many places in the world and traveling for work.
-Haunting of hill house
-The Breaking Bad. (rewatch)
Nolet’s gin is my favorite gin on earth. Such a unique combination of botanicals, floral, delicate and elegant gin.
Make guests feel safe, Happy Hour for to go order, Special prices.
Allow yourself to be a beginner. You need to learn before you earn.
Eau de vie. Never understood why!
Running a restaurant and bar was never an easy thing even before the pandemic.
It is hard to say exactly. A lot of restaurants and bars in SF are permanently closed. People are cooking and eating at home more during the Pandemic. And even harder with limited capacity. It is sad to say that I expect a mess and suffering in our industry. Less indoor dining/seating but more for outdoor seating as well as to go orders.
No menu or digital menu downloaded onto the phone for the bar and restaurant overall is a great idea. People can just scan the code and browse from their phone. Bottled cocktails to go is brilliant!
The most popular cocktails at the W are
1. Vesper Rose: vodka based refreshing and citrus cocktail.
2. Head of the House: Bourbon whiskey base spirit forward cocktail
Anything that is overdone or too complicated. Tropical drinks at this time.