Hello, I'm Miles Doger.

Hello! I'm a polite, articulate and humorous bartender from London. My taste in cocktails is exploratory: I tend to order something I've never tried before. But my favourites so far are the Southside and Screaming Orgasm.

My first job was as a kitchen porter at a pub. From having such a lowly job, I've learned invaluable lessons and skills for work in the service industry and beyond. 1. I can put in the hours. 1000-2200 shifts were common throughout the week. Even then, closing sometimes necessitated overtime. But that's never an excuse to get sloppy. 2. Mise en place. I know the importance and process which comes with setting up a workspace and closing it down again. I know when I need to show up early to be ready to prep ingredients or wash up the late-night banquet. 3. Punctuality. I shouldn't even need to say it, but I'm always at least 15 mins early to my shift. 4. Excelling under pressure. During the peak hours of the day, especially when I was the lone porter for whatever reason, plates and equipment came rushing at me like a torrent. I learned quickly to cope with the inconsistencies of my workload, and I was always able to adapt to the situation under pressure, eg figuring out a more efficient way to place equipment in the dishwasher, or prioritising certain plates first based on the demand of the chefs, etc. All these things will help me thrive as a bartender, in addition to my knowledge of the structure of a bars and restaurants, my ability to soak up information, my keenness to learn, and my ability to communicate and socialise with my team but also with customers (within reason), which I had learned from trying out some shifts at the pub bar and from working as reception and cashier at the Steam Museum. I also have familiarity with operating a cash register and various payment methods.

International Bartender Course (4 weeks)

Grade C Sydney - Jan 2024

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