Name: Phil Stratigis.
Bar: Tap and Table.
Residence: Fairport (originally from Parsippany, N.J.).
Did you go to college? I graduated from the University of Rochester with two bachelor’s degrees in cultural anthropology and comparative religion.
How did you get into bartending? I originally started bartending parties for my fraternity in college. At the time, I was in a committed relationship, and having a bar between myself and everybody else was very convenient. I loved it and decided to spin it into a career.
How long have you been at your bar? Since we opened on July 3.
Assuming you frequent your bar, where would you go for drinks if the place shut down? Tap and Mallet and The Old Toad for beer, or Lovin’ Cup and Marshall Street Bar & Grill for the great atmosphere and staff.
What’s your least favorite drink to pour and why? Mojitos. No question about it. They take a long time to make, and mint is extremely difficult to keep fresh.
What drink do you pour the most? Rochester seems to be an IPA-crazy town, so lots of those. We also have a custom craft cocktail list with some great choices on it, like The Gypsy, which is my take on a gin gimlet. People always ask for custom drinks, so I like to experiment.
How much should I be tipping? There’s never any “right” tip amount, but there is definitely a “wrong” one. Just try to take into consideration the effort of the bartender, the specific drink being made and the fact that we literally survive off of your generosity.
What’s the quickest way to get a bartender to hate me? Being generally obnoxious — waving money at me, shouting “hey” and trying to cut in front of people without waiting your turn. That and complaining that I don’t have your particular favorite brand of yellow, fizzy light beer.
What’s the quickest way to get great service? Eye contact and a smile go a long way. Having your money or card in hand with your order ready is a bartender’s dream.
Can you share any hangover cures? Nothing beats prevention, but my favorite hangover cure is a glass with half coffee and half stout — it’s the perfect combo of hair of the dog and caffeine.
What do you love best about your job? I love the people aspect of bartending. I’m basically professionally social. That and getting creative with custom cocktails.