Bartender,
beside the still
Part-time, Friday and Saturday shifts, in the distilling room of a nineteenth-century mill at the foot of Mount Greylock.
Pouring what we made
Every gin and rum on our list came off the copper pot still a few feet behind the bar. That changes the job. Guests arrive curious, and the person pouring is the one who gets to explain what ground ivy tastes like in April.
We're a small team, so this isn't a high-volume service bar. Most nights are steady rather than slammed, which leaves room to make drinks carefully and actually talk to the room. Bar, restaurant or coffee shop experience is welcome but not required — we train on the job. What we can't teach is being glad to see people walk in.
Two shifts are open: Friday from 5 to 8 pm, and Saturday from noon to 8 pm. Take one or both. The Saturday shift can also be split, so if you can only cover the afternoon or only the evening, say so when you apply — we'd still like to talk.
At a glance
- RoleBartender
- TypePart-time
- Friday5 – 8 pm
- Saturday12 – 8 pm
- Pay$16 / hr plus tips
- WhereNorth Adams, MA
Your back bar is a hammered copper still.
How an evening goes
Set the bar
Ice, glassware, garnish, and batching the syrups and cordials the seasonal list runs on.
Open the room
Greet people, walk them through the list, and pour tastings for anyone who wants to start there.
Work the service
Cocktails and mocktails made properly, orders through the POS, and a pace that leaves room to answer questions about the still.
Close it down
Bottle and gift-card sales, cash out, restock, and break the bar down clean for the next day.
The short list
Experience
Preferred, not required. Restaurant, coffee shop or bar work all count, and so does plain enthusiasm — we'd rather teach cocktails to someone good with people than the reverse. Training happens on the job.
Certification
TIPS or ServSafe Alcohol, or willingness to certify before your first shift. You'll need to be old enough to serve alcohol in Massachusetts, and comfortable judging when someone has had enough.
The practical bits
Comfort with a POS for orders and payments, and steady attention to sanitation and food safety — clean glassware, clean surfaces, a bar you'd want to sit at yourself.
The physical part
Standing for a full shift, and lifting around forty pounds — cases, kegs, and the occasional bag of ice that has become one solid object.
Tell us about yourself
No cover letter needed. A few sentences about where you've worked and why this bar interests you is plenty.
Or email info@ForagerDistilling.com · (970) 401-2271
Come see the place first
If you'd rather get a look at the bar before you apply, we're open Thursday through Monday. Sit down, have a drink, and ask whoever's pouring what the job is really like.