When I posted that advice for the high school senior on my website, I was hoping to avoid the whole "But cooks can't deal with the damn customers!" argument that I knew would surely ensue. My whole point in recommending culinary school to a young person considering bartending as a career was this: there are enough bad drinks being made in the world today, why not start this young lady off on a different track, a track oriented toward food, flavors and pairings rather than vodka, juggling and energy drinks?