Today we’d like to introduce you to Will Thompson.
Hi Will, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I’ve been “In The Biz” since I was 15. My first industry job was as a bus boy for $2.13 an hour at good Ol TGI Fridays at the Falls. Moved my way through different positions, dishwasher, bar back, host, then Server when I turned 18. Don’t get twisted, I wasn’t some model employee trying to climb the ladder, I just figured the more I knew, the easier it was to pick shifts, this often-broke college student didn’t have the luxury of being picky. Not too long after, I decided to join the Air Force. When I returned from service, something called me back to “the biz” maybe it was the fire department hiring freeze or maybe it was something in me I was fighting to recognize; regardless, I came back to answer the call of the siren and found a nice job as a barista at Starbucks. While working at Starbucks (which was a BLAST) a manager from the local PF Chángs came by and offered me an opportunity to be a bartender. I told him that I would love to, but I do not have a “Bartenders License” nor am I in the position to afford Bartender school to get one.” He quickly pointed out how that’s not really a thing and they’ll be happy to teach me. So, I went for it, Mongolian beef and Changs Mai Tais. HERE I COME!!!
It was a great time there; I learned a ton of good, bad and ugly. Once my time set, I moved on to a Yacht and country club…. let’s just say attending the hyper-rich is “interesting”. After a failed revolution/staff uprising, I was let go. Down but never out, I went looking for another spot, one that would appreciate me but really just anyone that was hiring because once again…. this kid with two kids was back in college and needed something to get by. I stumbled by this charming spot on Giralda Ave in The Gables, “The Local”. This spot was “IT” Food and beers I never heard of; they called themselves a “Gastropub.” I had no idea what that was but I knew I wanted to be part of it. Gentleman by the name of Domingo gave me a shot and THATS where it all started for me. That’s where I learned to really care about guests, about cocktails, about spirits, and about hospitality. Here I met people with Passion for this industry, People like Chef Mike Beltran and Chef Phil Bryant who showed me food, flavors, and textures I didn’t know existed. Taught me why they get up early and stay up late, why details matter and why modifications on a ticket are annoying. People like Marita Leonard, Alex Alfonso, Gabe Urrutia would come in and talk about the world of spirits and cocktails. The competitions, the opportunism, the passion, the fun, the culture. They would genuinely care about helping me learn, and they showed me community. For the first time in the industry, I felt like someone was looking out for the US and cared about the US and that lit a fire under me.
That fire put me through competitions, put me at the world’s number 22, 16, and 14th best bar (depending on the year), and helped me open work and learn at some of the dopest spots in Miami. Learn from some of the most experienced, hired and fired by the best. Today, I’m lucky to be the operations partner at Better Days. We are a bartender’s bar. We have fun, we know our shit and we’re about community. We want to see everyone succeed.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Smooth? like pineapple skin mostly being an industry that doesn’t cater to growth. One that uses the word “family” to get you to do more than you should be doing. One that doesn’t care if you’re sick or it’s a holiday. An industry that makes it easy to fall into bad habits. Stimulants to get you thru long days with no food or breaks. Drinking after to wind down and the cycle goes and goes and goes again.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
Suits, students, line cooks, lawyers, doctors and delinquents hang out here together, proving most of us have more in common than we are led to believe. We are most proud of the community and culture we built with the industry and within our team. We support one another at work and on any endeavors we have outside of work. I think what sets us apart is that we have no problem making friends and making fun of ourselves. We know that we may not always get it right but that’s ok. We’re here to make drinks and have a good time.
What quality or characteristic do you feel is most important to your success?
Fails graciously able to poke fun at me.
I attract people who are smarter than me.
I have too many sneakers.
Pricing:
- Happy Hour Everyday 5 PM – 8 PM
- Well Drink $5 Premium $6 Draft $5 Wine $6
- 30% “In The Biz Discount EVERDAY with proof of employment or bad yelp review
- 50% In The Biz Every Tuesday
Contact Info:
- Website: www.Betterdays305.com
- Instagram: @WillofSaints @Betterdays305
- Facebook: https://www.facebook.com/BetterDays305
Image Credits
Kaycee Hodges, Mike Guerrero
