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Richard "Richie" Stein- Beverly Hills Café
If you live in Cleveland and make a habit of drinking booze, odds are good that veteran bartender Richard "Richie" Stein has gotten you loaded. His long, venerable career began more than a quarter century ago at Beverly Hills Café at Beachwood Place. These days, he can be found behind the bar at Bistro 185.
Q: I recall Beverly Hills Café as being the it place to drink in the Eighties.
A: It was amazing. I made more money in the Eighties than I did in the Nineties or even today. I was only making $3.80 an hour but I was bringing home close to a grand a week. I’d give my right arm to be making that kind of cash again.
Q: Who were – and are – some of your best tippers?
A: It goes without saying that service industry people tip much better. They typically throw down 40- or 50-percent tips compared to 15 or 20 percent for people who don’t work in the biz. But in general, people don’t toss around money the way they used to.
Q: What cocktail trends have you scratching your head?
A: This whole flavored liquor thing is nuts. Nowadays, if it doesn’t taste like Fruit Loops, you can’t sell it. I remember when lemon-flavored vodka came out. All my regulars who drank Absolute on the rocks with fresh lemon were like "Why would you drink this?" And who’s the genius who came up with Red Bull and vodka? The good news is that blender drinks have, for the most part, gone away.
Q: What’s the secret to making good cash as a bartender?
A: Bartending is becoming a lost art. To me, it’s all about acknowledging your customers. All you have to do is remember a customer’s name, occupation or drink. Failing any of the above, just recognize that you remember them. It makes a huge difference.
If you live in Cleveland and make a habit of drinking booze, odds are good that veteran bartender Richard "Richie" Stein has gotten you loaded. His long, venerable career began more than a quarter century ago at Beverly Hills Café at Beachwood Place. These days, he can be found behind the bar at Bistro 185.
Q: I recall Beverly Hills Café as being the it place to drink in the Eighties.
A: It was amazing. I made more money in the Eighties than I did in the Nineties or even today. I was only making $3.80 an hour but I was bringing home close to a grand a week. I’d give my right arm to be making that kind of cash again.
Q: Who were – and are – some of your best tippers?
A: It goes without saying that service industry people tip much better. They typically throw down 40- or 50-percent tips compared to 15 or 20 percent for people who don’t work in the biz. But in general, people don’t toss around money the way they used to.
Q: What cocktail trends have you scratching your head?
A: This whole flavored liquor thing is nuts. Nowadays, if it doesn’t taste like Fruit Loops, you can’t sell it. I remember when lemon-flavored vodka came out. All my regulars who drank Absolute on the rocks with fresh lemon were like "Why would you drink this?" And who’s the genius who came up with Red Bull and vodka? The good news is that blender drinks have, for the most part, gone away.
Q: What’s the secret to making good cash as a bartender?
A: Bartending is becoming a lost art. To me, it’s all about acknowledging your customers. All you have to do is remember a customer’s name, occupation or drink. Failing any of the above, just recognize that you remember them. It makes a huge difference.
