(Los Angeles Times) In a packed pub in midtown Manhattan, Ryan Flagherty is surrounded on three sides by people clamoring for his attention.
He spins one way and pours a shot of vodka into a glass, then turns around and wedges a lime into a bottle of Corona, pushing it across the counter. Ignoring the annoyed gaze of a bulky man on his right, he turns again to a touch-screen register to ring up the sales.
It’s just a minute out of the grueling, physically demanding eight-hour shift that will last long into the night. But Flagherty, 28, isn’t complaining.
With the generous tips of New Yorkers and his pick of shifts, he pulls in around $80,000 a year as a bartender. It’s more than he was offered for various office jobs he considered when he arrived in the city, even though he’s highly educated.