Bartender Spotlight Series - Craig Schiedlo

May 17th, 2017

Today we’ll be talking to Craig Schiedlo. He’s a Bartender and good friend from our USBG NY chapter.

  • Next time on the Bartender Journey Podcast a lot more about the United States Bartender’s Guild James Menite, who is the vice president of our local USBG NY chapter. We’ll talk about some of the great benefits of joining and also about his job – bartending at the the iconic Plaza Hotel.

Cocktail of the Week - from our guest on the show this week – Craig Schiedlo
The Wind Tunnel:

  • 2oz Cedar Ridge Rye
  • 1/2 oz Marie Brizzard Anissete
  • 3/4 oz Lemon Juice
  • 3/4 oz Simple Syrup
  • Orange Flower Water.
    Strain over a Collins glass garnished with a lemon wheel anise star and a spray of orange flower water.

Book of the Week:
The World of Spirits and Cocktails: The Ultimate Bar Book 2011
by André Dominé

Amazon Review:
“This book thought me more than I imagined it would. It got me through some of those Customer interactions that I knew we're coming my way. It filled my brain up with facts and information that I would not have found elsewhere.

Unfortunately, this book is out of print and its about $85 on Amazon! But maybe try The Bar Book, or The Complete Cocktail Manual: 285 Tips, Tricks, and Recipes

Bar Institue:

One Fair Wage Campaign

  • According to com:
    “The restaurant industry is America’s fastest growing economic sector; it's also among it’s lowest paying. Tipped workers are paid a separate, lower minimum wage that starts at $2.13 an hour at the federal level — a rate that hasn’t changed since 1991.”
  • “Although employers are legally required to “top off” a tipped worker’s pay when tips don’t add up to at least the minimum wage, enforcement is so lax and disorganized that wage theft has reached epidemic levels.”


One point that was brought up at Bar Institute was that many consumers are now interested in where their food (and beverage) was grown - was it organic, local, even how were the farm workers treated & paid enough? Maybe the conversation about “how are the restaurant workers treated and are they paid enough?” will open up.

There is a well known shortage of good bartenders, so just please make sure you are getting paid what you are worth…obviously being a real asset to the establishment puts you in a good spot. Find out more

Apparently its World Gin Day on Saturday June 10, 2017. On the next show we’ll talk all about gin with Tristan Stephenson, who has a new book called Gin Palace.


We have a special 20% discount on VIP tickets to the Whisky X in NYC! Join Hazel on June 8th  for whiskies, food trucks, live music and more! Use offer code WHXHAZEL to get these perks:

  • Meet and greet 60+ whisky ambassadors and distillers and enjoy premium pours
  • Chocolate Whiskey truffles  from Louisville’s Art Eatables
  • Complimentary cigar at the Club Macanudo onsite lounge
  • Swag from Hudson Made personal care products
  • Free cocktail and a haircut from Blind Barber
  • Access to the Food Truck caravan
  • Access to the onsite US Barrels Cooperage pop up
  • VIP area access to Grammy winner Dan Auerbach of The Black Keys live concert

Free shuttle bus from local train stations and the first 500 attendees get a $25 Uber Voucher.

Buy your tickets at and use offer code WHXHAZEL to get your $60 VIP ticket.

Hazel hopes to see you there!

  • Which best describes you?

    • Working Bartender
    • Working Bar Back
    • Aspiring Bartender
    • Cocktail Enthusiast
    • Spirits Enthusiast
    • Other?
  • If you are working Bartender, how many years experience? 
  • How did you discover Bartender Journey?
  • Where in the world are you? 
  • Do you have any suggestions for the Bartender Journey Podcast, subjects you'd like covered, or questions you'd like answered on the show? 

Go to for the list of questions, then record the answers on your phone with a voice recorder app. Email it to me at and you will probably hear yourself on the show! And don’t worry if you mess up…just start over or keep going…we’ll edit it to make you sound good.




Share | Download

Play this podcast on Podbean App