Hello, I'm Alexandra.

Polite, friendly, and fast-learning Bartender/Waitress from Luxembourg. I am looking forward to traveling around the world and become a specialist in all my favorite drinks :)

The entire of October and November I worked in two different bars in Amsterdam, Netherlands. 'Feijoa Bar' & 'Amaze'. My job was to take the orders from guests and make them delicious cocktails. Some days the orders were endless but therefore taught me how to work in a stressful environment. 'Feijoa Bar' is a well-known cocktail bar in Amsterdam. It is one of the first ones I had ever been to in my life, therefore it was an honor to be able to work there only 1 week after receiving my EBS diploma. I learned how to become more creative in making drinks with my own little twist on them and how some flavors really compliment each other and some do not at all. I also had the honor of working with previous EBS teachers and students that enlightened me with bartending strategies that make the job faster and cleaner. Some days I would work there and others I would work at 'Amaze', which is a newly opened immersive experience, through an audio-visual playground. Guests could start & end their experience with a drink at the Amaze bar, which is where I worked. Sometimes we work the bar for concerts there. All of this taught me to be social, friendly, and polite. Furthermore, it made me realize how much I enjoy the company of others and getting to know people from all over the world. I had planned to stay much longer. However, due to covid, my bartending life in Amsterdam was cut short. In December I decided to change things up a little. Since I was young I was interested in working during the winter season in the mountains of Switzerland. I wanted to go to Zermatt because that was where my older sister was currently working. I started applying to many bartending jobs in the area but then noticed that I had never worked as a waitress before. I worked at a mountain restaurant called 'Fluhalp' from the beginning of January until the end of April. It was waitressing to another level. We did not have a bar or a buffet. On top of taking orders, I had to make all drinks, side salads, and desserts myself. Peek-time we could have up to 550 reservations a day and we were only open for lunch. I have never worked under so much pressure in my life. In the beginning, I thought bartending and waitressing would have a lot of similarities but I grasp now that it is different in many ways. I had to run back and forth 200 times a day to bring drinks and food. We skied to work every day at 8.10 am and some days we would only make it back home at 7 pm. I had moments where I thought I would not be able to deal with all of it, Moments where I was in the kitchen so overwhelmed about what to start with. Somehow I always managed and now I am eternally grateful for choosing that job. I went home with so much new knowledge. How to properly talk to waiters/ waitresses, what it's like to have customers be rude to you and having to deal with it in a well-mannered way, and how much difference leaving a tip makes. Overall I enjoyed myself and have learned a lot the gastronomy and about myself.

International Bartender Course (4 weeks)

Grade C Amsterdam - Aug 2021

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