Make it a Double: Bartenders Extraordinaire Diane Jones and Suzanne Rubin

This interview, the second in a two-part series on non-performing jobs in the performing arts, features two of our extraordinary bartenders: Diane Jones and Suzanne Rubin.

If you’ve been coming to The Straz for a few seasons, chances are you’ve found yourself face-to-face with the Straz Center’s dynamic duo of drink slingers hustling and jiving behind one of the bartending stations. This double act of mix mistresses is well-loved by our guests, so if you haven’t met them yet, seek out their station next time you’re here for a show. With 22 years of service to The Straz between them, they know a lot about what it takes to make guests happy (and it’s not the booze!—though that helps) and how to succeed and have fun in the service industry. We caught up with them to talk shop, which was, of course, a lot of fun.

Meet Diane Jones and Suzanne Rubin.

Diane Jones (left) and Suzanne Rubin (right) working at the bar in Morsani Lobby.

Caught in the Act: This series is about “non-performing jobs in the performing arts,” but would you argue that you are performing as a bartender? Do you feel like you’re a sister act?

Diane Jones: Every guest that walks up to our bar comes to The Straz expecting a show and an experience. That experience should start at the door and all staff, in whatever capacity, should continue that excitement. We just happen to take the guest experience and guest take-away very seriously. It is important to us to engage our guests in the theater ambience, and well, we really really really put in the effort … [laughs]. We certainly are a “sister act” of sorts. I introduce us to every guest I can and invite them back to our bar for a second beverage during the remainder of walkup or a pre-order for intermission—and a little more of The Diane and Suzanne Show. We’ve worked on many bars together for a long time, so we have the schtick and the moves down!

Suzanne Rubin: We definitely have to be “on” and in a good mood to make our guests feel welcome. As for the sister act, we complement each other well. Diane is more outgoing, and I am good with the set up and function of the bar.

CITA: How did you get involved with The Straz, and how long have you been around? What keeps you here?

SR: This is my 13th season. I applied here after a friend and ex co-worker told me about it. I stay because it’s a nice, pleasant, civilized atmosphere.

DJ: I came onboard from a suggestion that I’d love it by Suzanne. This is my ninth season. I started in the coffee bar for a couple seasons, then moved to bartending. I love being involved with the arts and creating experiences for the guests. If folks have fun, they come back … for more drinks and future shows. It’s our contribution to The Straz to perform in such a way that they want to.

CITA: What are your funniest tending-bar-at-The-Straz stories (that we can print)?

DJ: Since we always bar tend together, I’ll combine them. A few situations stand out as pretty funny. One time a gentleman accidentally handed us his medical marijuana card as his ID. Another lady tried to use her library card for payment. She kept swiping and swiping and wailing there had to be money there. One older guy insisted we card him and then accidentally flashed his AARP card. That one had everyone in line laughing and joking with him. AND IT WAS HIS BIRTHDAY!

CITA: How did you become a bartender? What are your fave aspects of the job and what are your fave drinks to mix?

DJ: I got involved with bartending during a stint at a catering company. I enjoy the witty repartee with guests and handcrafting beverages (especially martinis, cosmos and manhattans) that folks will feel good paying for and come back when they’re ready for another. It’s a fun atmosphere to meet a variety of folks with an even bigger variety of interests. There’s so much going on at The Straz. There is something for everyone, and the excitement keeps me coming back each season.

SR: I started helping out friends who worked in the industry when they were extra busy at events like Gasparilla and Guavaween. I stay because I like meeting new people, seeing events and being part of fun stuff like Broadway, concerts and yearly events. My favorite drinks to make at The Straz are margaritas, manhattans and sangria from scratch.

CITA: It may surprise some of our readers to know we have a huge Food and Beverage staff, we have to with as many patrons as we have. What’s your advice about how to get hired and be the best at the job?

SR: Interested and prospective candidates for any position in Food and Beverage should go online to strazcenter.org and fill out an application. This alerts Human Resources. The steps to joining our team all start online, and the possibilities are endless!

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If you’re interested in applying to be part of the Straz Center Food and Beverage team, visit the online job openings here.