'ACE' of taste

While in the service, Bair said he served drinks in the beer hole.

Just out of the service, Bair went to work as a cook in Painesville, Ohio and had no desire to tend bar, he said.

"One hundred years ago when I learned to tend bar" is how Bair begins the story of how he came to love bartending.

It was Mother's Day, the busiest day of the year for any restaurant, and the restaurant where he worked was low on bartenders, Bair said.

Big Ike, Bair's boss whom he described as nine feet tall and 700 pounds, picked him out of the kitchen to tend the bar because Bair was a hard worker.

Bair became a bartending expert by learning just two or three drinks a day under Big Ike's supervision.

When it comes to bartending there are "so many different things to know," he said.

A detailed and lively storyteller, Bair recollects a time when customers would bet he would mess up the drink order.

Men were putting down quarters as he purposely messed up orders so the other guy would win, he said.

In the end, Bair took the quarters home as a tip.

"I never make mistakes," he said.

After working for hotel chains and living all over the United States in places like Las Vegas and Memphis, he came to State College in 1967.

Bair, low in stature but high in personality, came to State College because "they got liquor," he said.

ACE Bartending

What: The ACE Bartending classes teach students the tricks of the bartending trade with an emphasis on responsible serving and drinking.

Who: Cubby Bair, a Lewistown native, has been teaching the classes at Penn State for 16 years.

When: A ten-week session of classes is offered every spring and fall semester. Students may choose to take classes from 6 to 8 p.m. or from 8 to 10 p.m. on Mondays, Tuesdays or Thursdays in 109 Walker.

Cost: The ten-week session costs $99. Tuition goes toward Bair's salary and class materials as well as toward funding projects in the community and activities sponsored by the Association of Collegiate Entrepreneurs (ACE).

More information: Visit intranet.smeal. psu.edu/ studorgs/ace /bartend .html

Bair explained that before 1967 State College was a dry town.

He started teach-ing ACE Bartending courses when he was tending bar in Milesburg.

A waitress came to him and told him that students were complaining that the ACE Bartending classes at Penn State at that time "sucked."

During that time, the classes only lasted for a six weeks period.

When he was asked to teach the class he told ACE, "You can't afford me."

But the members of ACE met his monetary desires and Bair agreed that he would teach the class under one condition: being able to teach it his way.

Though Bair teaches the class his way, he never loses sight of the most essential information he gives his students.

"The most important thing about being a bartender is we are responsible for the customer," said Bair.

"This class does not condone serving people until they can't drive," he said.

The ACE Bartending classes are held every spring and fall and a student may choose from either Monday, Tuesday or Thursday classes that take place from 6 to 8 p.m. or from 8 to 10 p.m.

Although ACE Bartending is held in 109 Walker, the class is not run as though it were part of the typical classroom setting.

Everything from the students to the teacher to the way the room is set up is different, which, according to Bair makes

the ACE Bartending class different.

One of Bair's current students, Jason Soltis (junior-finance), said that this class is unique because of Bair. "He knows how to teach and make the class fun."

And Bair agrees.

"I have so much fun teaching this class," said Bair. "If they're having fun, they'll learn more."

Bair taps and verbally picks on his students.

Kelly Cramer (sophomore-film and video), who is taking the ACE Bartending class, said about Bair's remarks to her, "I was the dumb blonde. I screwed up the drinks. I'm really not dumb."

Kramer said that Bair has pet names for everybody.

Bair, who called all his students "bartenders," began class by going over a list of drinks and their ingredients.

The class was set up in teams of four at each table.

At one end of the table were three buckets with ice and warm water, a shaker glass, a strainer, a mixing spoon and several different types of drink glasses.

The "alcohol" used to make the drinks was dyed water in real bottles.

"Alright bartenders, here we go," Bair said, beginning the practice part of class. "It's going to get awful messy tonight."

Each student took his or her turn standing at the end of the table with the bottles of fake alcohol.

The other three remained seated and continued to give hints regarding ingredients to the bartender.

The three seated students were also responsible for deciding whether or not the drink the bartender student made was acceptable for serving.

Students must and did help each other out.

After Bair yelled out the drink orders, the bartenders went to work.

"Make it look good to the customer," Bair shouted and repeatedly said, "Don't cheat the customer."

After the drinks were made, Bair decided whether they were acceptable for serving.

"If it's made wrong, you better have your wet suits on," he said.

Unacceptable drinks are dumped onto the table.

"If you want sympathy, go to the dictionary. It's between shit and syphilis and that's all the sympathy you'll get from Cubby," said Bair.

"Sure I'm busting on you and I plan on it because that's what's going to make you a good bartender."

Bair believes people learn from their mistakes.

The ACE Bartending classes, which are a fundraiser for the Penn State ACE organization, cost $99 for ten weeks.

This fee goes towards Bair's salary, materials for the class and funding for ACE projects in the community and other ACE activities, said member Eric Leppo (junior-chemical engineering).

For the 15 to 20 members of ACE, it's a good practice session for running a small business, Leppo said.

While ACE members are learning to be successful entrepreneurs, students that are taking the class are doing it so they can work as bartenders.

Ashley Kelley (sophomore-biology) who has worked as a bartender in the past, is taking this class to improve her skills.

"I'm taking this class so I can suggest something cool and increase tip intake," said Kelley.

But the bartending classes don't just teach students how to make cool drinks, Bair added.

During the remaining five weeks of the class, there will be a liquor liability lecture as well as a speech from the district magistrate about alcohol awareness.

"Binge drinking is the biggest no-no," Bair said.

When students complete the 10-week session and pass the final examination, they receive a diploma, t-shirt and bartending handbook.

When class is over, Bair said he likes to keep in touch with his students.

He described himself as "jovial" and said his personality could be described as "so much fun."

While teaching ACE Bartending and keeping in touch with his former students is important to Bair, he is also involved in charity work and athletics.

Around Thanksgiving, Bair dresses up as Santa Claus and delivers turkeys to local homes.

He loves Penn State football and is a referee for wrestling and an umpire for baseball.

He said his key to success is just being himself.

"You can't be a phony."