A pub that has opted for self-service over bartenders is getting called out online
A popular new bar in Sydney’s inner west is under fire from bartenders who are critical of the controversial business model.
Buddy’s Self-Service Boozery is a pub in Sydney’s inner west where customers serve themselves, but local bartenders aren’t thrilled by the establishment cutting out the middle man.
The self-serve bar opened in Newtown, replacing Lentils As Anything, a not-for-profit vegan restaurant that closed after being unable to come to a rental agreement.
The new self-serve establishment breathes new life into a quiet part of Newtown’s iconic King St. However, not everyone is thrilled with the innovative business model.
A popular meme page Newtown Affirmations – which provides clever commentary on Sydney’s inner west, posted about Buddy’s.
“What a self-indulgent w*nk,” they wrote.
“If I want to pour a beer myself, I can do it at home for much less money. This is use of a shopfront that doesn’t actually benefit the local community in any way at all.”
A call-out on a local Sydney bartending Facebook group confirmed that plenty of people in the industry aren’t happy with the popular new self-service establishment.
“I just find it funny how we’re all held to such strict RSA laws... Yet something like this allowed to open,” Lucille Rose-Hopkins wrote.
“It is irresponsible service of alcohol and a unique way of lowering overheads such as wages,” Callan Taylor added.
Bartender Onur Ka shared that he felt the self-service business model was scary. “It is a scary and serious slippery slope to poker machine bars with self-service units,” he explained.
Local hospitality worker Guynh Nguyen said he didn’t think the self-service angle would impact the bartending industry.
“It’s akin to Starbucks saying they are going to ‘revolutionise’ the coffee industry in Melbourne and Sydney when they first arrived on the scene,” he wrote.
Rachel Connor, who has a background in hospitality, said she felt the business model didn’t appreciate bartenders.
“I thought people learnt the value of having bartenders during Covid. I can do it at home cheaper, but I’m happy to pay for the experience, chat and atmosphere,” she explained.
Orion Kingston, who has five years experience as a bartender, said he had fears the idea could slice entry-level jobs from those trying to break into the industry.
“I think there’s maybe some concern about these systems replacing entry-level positions for folks who want to break into bartending,” he said.
“Simple service jobs that involve pouring beers and wines have traditionally been great ways for people to get some experience behind a bar before potentially moving on to positions that require more in-depth knowledge of cocktails, spirits, wine and craft beer.”
However, Kingston conceded that he didn’t think self-service would hurt the industry.
“It’s very common for guests to visit multiple venues during a night out, and so while they might wish to start their night with a few self-service beers, it’s likely that before long, they’ll wind up somewhere else, sitting in front of a bartender enjoying the human element that offers,” he said.
“The more tools we have as an industry to entice guests to come out and enjoy their local hospitality scene, the more busy nights, and shifts and, ultimately, jobs, we’ll all have.”
Long-time mates Duncan McGeogh and Jimmy Roe teamed up to launch the self-service bar and Mr Roe confirmed to news.com.au that although they don’t have traditional bartender positions there is still plenty of staff.
“We do in fact, employ a team of amazing staff at Buddy’s. Last Saturday night alone, we had 10 staff members on making sure the venue was running smoothly, and guests were having a great time,” he said.
“The self-serve service model for us is about giving our staff more time to engage with guests.
“Between chatting with guests, our staff are busy monitoring RSA, clearing tables, running food and welcoming new guests into the venue, much like any other hospitality venue.”
Mr Roe said the self-service venue also worked with a range of local artists.
“We are so grateful for our legendary staff and couldn’t possibly operate such a fun and welcoming space without them,” he said.
“Not to mention the talented local DJs, artists, musicians and our wonderful food and beverage suppliers we work with weekly who are an incredibly valued part of our business.”