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Tips From Behind the Bar
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"Patience. The person that stands there waiting, not snapping or shouting at you -- they get their drinks first. And being a girl helps. I always serve girls first."
What's a tip for making New Year's Eve memorable?
"If you don't usually drink 47 shots in a night, don't drink them that night. Drink what you know and what you can handle."
Greg Jasgur
Where: Birreria Paradiso (inside Pizzeria Paradiso, 3282 M St. NW; 202-337-1245)
When: Thursday-Saturday
As the manager of Birreria Paradiso, Greg Jasgur is responsible for selecting the microbrews and little-known imports that flow from the 16 taps, managing the selection of bottled beers and organizing regular beer dinners. So when you find yourself in the Georgetown bar, staring at the daunting draft menu, it's nice to know that the man serving your drinks has tasted "maybe thousands" of beers, he says, and will offer recommendations.
Jasgur, 25, started waiting tables at Pizzeria Paradiso when he was a senior in college but showed such promise that "the day I turned 21, they made me a bartender," he says with a laugh.
A man walks into a bar but doesn't know what he wants. What do you choose?
"The IPA that's on draft. That's my favorite style of beer."
What's the drink you make most often?
"Unfortunately, the wheat ale that's on draft. It's a safe option. To me, it's a little unadventurous, but, hey, we put on good wheat beer."
How does someone become a regular?
"Seriously, the easiest way is to pony up to the bar. I'm pretty good with faces. If you start talking to me, even if it's not about beer, I'll remember you."
