I went to school for chemical engineering, working for a prototyping company, and my boss was also a rep for a local vineyard, so when I told him I wanted to tend bar, he got me working at this divey, Mexican place. This was in Michigan, and I did horribly. Eventually, I became the bar manager at a jazz and blues club, when I was 23. Later, I started traveling as a bar trainer and did that for several years. Traveled and opened new restaurants. Trained managers and servers. Moved here and ope...