My hands are shaking as I'm juggling three glasses in my right hand, foam bubbling up rapidly from the schooner I've jammed under a beer tap.
I'm supposed to be pouring beers. A trio of them, in order to serve my (thankfully pretend) customers. But these aren't three beers. They're three amber ice creams. Alcoholic ones no less, but my guide, the general manager of the Norman Hotel Andrew Ford, doesn't look too impressed.
He thanks me for giving it the old college try. But as I put the three beers up on the bar I'm just glad he didn't hold me to the old 20 cent rule. Otherwise I'd be downing more golden ale than advisable on a work job.
Dan's attempt at pouring beers had mixed results. Photo: Scott Beveridge
Andrew's running me through the workings of being a bartender at the Norman, and although I caught on to the machinations of pouring a single beer pretty quickly, I've struggled a bit with the two pour and three pour trick pulls.
Usually the bartenders at the Norman would use these multiple pours when the bar is pumping, in order to serve more customers quicker. Thankfully there's no customers here to take in my bar service ineptitude.
I've never worked behind a bar before. And my efforts pouring beer from a keg at parties have been embarrassing to say the least.
But I'm a little more across it this time, thanks to the support from Andrew, who has let me pour something like 20 beers to get it right.
The fun part will be drinking them I suppose!