Austin Lang

Currently a nightclub/dinner bartender. Create craft cocktails for an upscale dinner atmosphere. At night we turn into nightclub, turning from craft drinks to high volume club drinks.

I was a sever for the Terrain Patio at Hacienda Del Sol. I would also serve in The Grill, the fine dining restaurant on property. The bar is shared by both restaurants. I would also do some hours at the pool bar making tiki cocktails and blended drinks.

Very large restaurant in Mesilla, NM. I started off as the bar opener. My job was to do a large amount of prep work, wedges and wheels of limes and oranges. Along with a lot of other garnish prepping. I would be in charge on preparing, 12 Gals of fresh squeezed lime juice for weekend nights. The bartender was also in charge of a large section for lunch. I moved to working weekend nights and tequila tasting events.

Started as a barback, worked my way to running the ticket well on Friday and Saturday nights. Learned how to handle high volume and work with many bartenders at once.

• Fine dining server. Breakfast and private event server. Private event bartender