I'm a bartender, but unlike the various culinary levels, titles, and specialties within cooking (which each mean something specific), "Bartender" covers everything from shot & beer no cocktail recipes, to full craft cocktail bar every syrup, tincture, infusion, and fresh squeezed juices/cut garnishes from scratch, hand carved 300 lb blocks of ice, a few hundred classic recipes memorized, a proper tool supply, and a few dozen methods to make them all.
There seems to be an issue (not saying with whom, but a some percentage of bartenders in general) with the definition of mixologist being reserved for people who 'serve drinks' (primary focus), and not 'serve people'.
I disagree. A mixologist can be 100% great at the craft of the cocktail, and still be 100% about the customers' experience, just as a Chef can be a great chef and love delighting the diners in the restaurant, and even coming out occasionally to view the room and interact.
So, without further ado, I'm a NY NY born, bred, trained and experienced advanced bartender / bar manager and mixologist of retirement age (living in Florida) but still working, and always learning.
It's good to be here. Looking forward to reading some posts.