Bartender of the month: Meet Nate!
01 April 2025
Meet Nate Turner, Guest Service Manager at Aloft Aberdeen TECA.
Hi, welcome!
"Hi, my name is Nate, I'm a bartender supervisor."
Nate, what do you enjoy the most working as a bartender?
"The thing I enjoy most working as a bartender is working with people who are like minded, share the same passions as me, and being able to bounce ideas off them. Also the customer side of things, speaking with customers… guest interaction is super important, so it's just a great job for me."
How do you recognize a bartender if there is anything that makes you recognize a bartender?
“I don't think there's anything that specifically stands out as a bartender, just looking at them. Obviously when you speak to them, there's certain spirits that are very bartender friendly or, you know, known in the industry. Being more confident maybe? But other than that, there's not really anything that stands out. “
What's the most commonly used expression for a bartender?
“Backs or behind.”
What's your most memorable sip?
"My most memorable sip was the first time I had a proper Mai Tai. And that was… that got me into bartending!"
Our motto at SIP is everybody can bring something to the table. What do you think you bring to the table?
“Maybe, I don't have necessarily the same training or the same experience as a lot of the other bartenders, I mean a classical bartender training. But really it's all about what works, flavor profiles and things that I don't think you need to be trained for, you just do it. I'm just a “just do it” kind of guy, I guess. “
If you could have a drink with anyone, dead or alive, who would you SIP with?
"If I could have a drink with anyone, dead or alive… it would probably be Ronaldo. Because he's a very knowledgeable guy, I think."
Cool! SIP is an acronym, what would it stand for you?
"So when I hear about SIP, it just means, you know, a like minded community getting together, sharing ideas, and looking at ways that we can move forward in the industry. Sustainability is obviously huge nowadays, and finding what works behind the bar is super important, more than ever. I enjoyed most in being a bartender."
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