A Class Act: Bako’s Bartender Guy Lafitte

How long have you been bartending?
Enough time to see things come full circle. I started out doing classic cocktails at a social club. Only they weren’t classics back then. I’ve seen the disco and the “Tom Cruise” eras come and go. I’ve survived biker bars and cowboy bars. I’ve worked Tiki bars and nightclubs in Ft. Lauderdale and Las Vegas. Now classic cocktails are coming back.

What got you interested in it in the first place?
I liked the idea of it. You’re the chef and the server. Your guests watch you work and when it’s over they tip you for a job well done. I know it sounds kind of mercenary but I feel tipping allows you to gauge how good a job you’re doing. Behind the bar you have many roles – bartender, server, friend, confidant, father confessor, Cupid, psychologist, entertainer – just to name a few. Most treat it as a job … but I think of it as a profession.

What is your philosophy on service? I hear you have a great presence behind the bar, and you make people feel very comfortable.
That one word service. A lot of people think that the guest is there for them, forgetting that they are there for us. Prompt service. But that doesn’t always mean throwing down a quick drink. If I’m busy prompt service means I acknowledge the guest as quickly as possible. And who’s a guest? Anyone that walks in the door … even if they are just asking for directions. Service with a smile.

What made you decide to take the job at Bako?
Education. I like challenges. I like to try new things … take chances. I wanted to work at a place that would take my skill set to the next level.
Ernest Hemingway wrote a story called “A Clean, Well Lighted Place,” which really tells what service is and why people frequent the places they do. The story is slightly dark but the professionalism of the older waiter speaks volumes. A clean, well-lighted place. For me it’s Bako.

What are you most looking forward to?
Everything.

Any plans down the road for new & exciting things behind Bako’s bar?
Yes, but right now it’s top secret.

What are you favorite ingredients to work with, and why?
Absinthe would be my first. Just a touch and it gives a drink new character. Infused alchohols and liqueurs, not flavored. Flavored usually means artificial. Infused means the maker controls the taste and the product is more natural. I also like fresh herbs. And then there’s ice. Most people see it as something just to cool a drink but it’s a necessary ingredient. It’s a bartender’s tool.

Your favorite drink that you make for yourself?
I have two. My first is my first legal drink. A Bloody Mary. I’m working on a recipe for one that will be my signature drink. The second is a Manhattan. A good one is hard to find because most places shake the living daylights out of it. It has to be stirred. Gently. I like mine old school … 2 parts rye (liking Sazerac Rye at the moment), one part sweet vermouth and a couple of dashes of bitters. Stir … Lafitte’s way.

Any interesting anecdotes, last words, details?
I have hundreds of anecdotes and tales to tell … come by Bako and I’ll spin a few.

How will folks know you?
I’m the Guy with the ‘stache.