Confessions of a bar girl
I thought I knew what tired meant—and then I started working in a bar.
I’ve been exhausted before. I’ve pulled all-nighters, I’ve climbed mountains, I’ve walked the streets of Tokyo and New York until my feet felt like they were going to fall off. But I have never been as tired as I have been at the end of a busy shift.
And guess what? I love it.
I never thought I’d end up in the bar scene. Credit—or blame—belongs entirely to my cousin Fifi and her husband Ron Cruz.
In 2023, they opened Fat Cat in Makati Central Square (formerly known as Makati Cinema Square), a mighty little bar built on their passion for hospitality and Ron’s great craft cocktails. Tatler Best Philippines named it Bar of the Year in 2025 and it’s on the Tatler Best 100 Bars in Asia-Pacific list—one of only three bars from the Philippines to make it.
Sometime in 2024, Fifi sat a bunch of us down—her sister, some friends and I—to tell us that she wanted to open another bar with us: a live music venue that would, of course, have Ron’s signature cocktails.
When we were younger, the only time we headed out to bars was when our band would have gigs. Those places—Route 196, especially—became like a second home for us. She wanted it to be our turn to give musicians and artists a second home.
Soon, we dove into building Cattery. I started picturing what it would be like to juggle life as both a newspaper editor and a bar owner.
Job offer
Our new bar was already under construction at Makati Central Square (just feet away from Fat Cat!) when I heard that the newspaper company I had worked for over 20 years was closing. Two days later, Ron and Fifi offered me a job—working front of house at El Gato, the other bar they were about to open just above Cattery. “I think you’ll enjoy it,” Fifi said.
I said yes with no hesitation. I wasn’t sure exactly what I was getting into but it felt right. Plus, the schedule was ideal—I’d be working nights at the bar and keeping my days for writing, which is very important to me.
Since late July, that has been my life—show up at the bar at 5 (or earlier on days we have masterclasses or meetings), open at 6, work until 1 or 2 a.m. (or even later when guests refuse to leave—yes, that happens), clean up, go home, collapse.
The hours were a huge adjustment, especially since I was used to sleeping before midnight. During the first few weeks, those of us who were new to bar life were wrecked. Giff, one of the Cattery partners, was so tired he actually fell asleep in the McDonald’s Drive-Thru lane one night.
The first month was extra challenging for me because I still lived in Quezon City—my hour-long trip each way only added to the strain. I quickly made arrangements to move to Makati, a decision I’m so glad I made. Now, the bars are just a four-minute walk away.
Facing customers
What do I do at El Gato? Front of house means I’m facing customers—greeting them, seating them, handing over the menu and explaining it, taking their orders, serving their orders, refilling their water glasses, fielding special requests, answering their questions, and generally making sure everyone is having a good time, and then wrapping things up by closing out their tab and then clearing their tables. There’s a rhythm to it that’s so satisfying.
The work actually begins before we open and continues after we close. I make note of the reservations and prepare the table configurations, keep track of the money in the cash register, monitor sales, log tips, make sure the lamps, bar phone and card terminal are charged, and more.
Working in a bar is an all-hands-on-deck situation. You jump in wherever you’re needed and do whatever needs to be done to keep things running smoothly. I do it all—wash glasses, squeeze lemons, barback, clean the toilet (we keep it spotless!), run out for errands. One time, when our cook Sam was out, I even did kitchen duty, cooking quesabirria and carnitas for guests. I’m also slowly—very slowly—learning how to mix drinks. (Next time you come to the bar, order a negroni from me.) And despite my clumsiness, I’m proud to say I’ve only broken one glass so far—and it was just a water glass, not a cocktail glass.
A big part of the job is always watching the tables, so no guest is left waiting. I’ve found myself darting over to them, thinking they were motioning for service, only to realize that they were just stretching, scratching their head, or using their hands to tell a story. I’ve become so hyper-aware of people’s movements that one time, at a different bar, I nearly rushed to help a table until I remembered that I wasn’t on shift, I was a customer.
Bar work tests your endurance. Constantly being on your feet and keeping your energy up to entertain guests takes a toll on both your body and your social battery. Still, I really enjoy it. I enjoy it so much I miss the bar on my days off.
Each day is a new adventure—you never know who’s gonna walk through the door. It’s easy to make people happy in bars. Most of the guests you’ll meet are already in a good mood—they’re out on a date, they’re catching up with friends, they’re unwinding after work, they’re visiting Manila, they’re celebrating.
Celebrations
We’ve had all kinds of celebrations: birthdays, anniversaries, graduations, engagements, bachelorette parties, even a wedding afterparty. We’ve had people come in after completing the bar exam. We’ve had guests coming together for friends who passed the boards. We celebrate with them by handing out shots—one of the most fun parts of the job.
Of course, not everyone comes to the bar happy. “What’s a mezcal that can help me forget my problems?” asked one guest.
Another time, when I asked a group if they were celebrating anything special, they replied by motioning to one of their friends. “His broken heart.”
Naturally, I gave them shots.
I hardly ever take shots with guests—usually only when they insist. That’s the funny thing—I work at a bar but I’m not much of a drinker.
“How’s your liver?” a friend who visited the bar asked.
“Fine,” I said with a smile. I usually just drink when the bartenders are doing R&D, or when we have masterclasses, or when we’re having a party, or when we’re visiting other bars.
When you work in a bar, drinking is part of learning. At El Gato, which is an agave bar, that means tequila and mezcal.
I’ve been learning so much these past months—about spirits, about hospitality, about the bar industry, and also about myself. And there is still so much to learn.
Powerpuff Girls
Apart from Fifi and Ron, helping this newbie navigate my new life are Marigold and France, the bartenders I work with every day. We call ourselves The Powerpuff Girls—three different personalities coming together to face whatever each shift throws at us.
My bar family is one of the best things about this job. Life with the cool cats of Fat Cat, El Gato, and Cattery is never dull—in fact, so much goes on that Fifi likes to joke that we need our own reality show.
I was also pleasantly surprised to discover that behind the hustle and chaos, the local bar community is warm and welcoming—people support one another, share tips, celebrate each other’s wins, and make even the busiest nights feel like you’re part of something bigger.
I’d like to believe that working in a bar has also made me a better customer. My six months in hospitality has left me with a deeper appreciation for everyone who works in F&B. It isn’t easy.
Bar life is exhausting, unpredictable, and sometimes messy—but it’s also full of laughter, unexpected friendships, and stories you’ll never forget. At the end of the night, when the lights dim and the doors close, I realize that this is exactly where I’m supposed to be.
