Northwest Military Blogs: Served blog

July 28, 2014 at 6:57am

Served Blog Banner Girl: Q&A with Rachel Hogan of Jazzbones

Rachel Hogan serves drinks at Jazzbones on Tacoma's Sixth Avenue. Photo credit: Pappi Swarner

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Every week we swap out the Served banner art above, introducing you to the people who serve food and drinks in the South Sound. This week, meet Rachel Hogan.

Server Banner Girl, July 28-Aug. 3, 2014

Rachel Hogan

Being a great bartender is about far more than mixing magic - although that element is certainly important. But a bartender's role behind the stick is also about spending time with those bellied up to the bar, whether they're high rollers or gravediggers. And Rachel Hogan, who has been a bartender at Jazzbones since she was 21, deserves heroine worship for the way she straddles the line between professional and perky. She's engaging and exuberant and comes off as genuine and knowledgeable but never snooty, and she doesn't overthink what she pours in your drink. Like the pro that she is, she just gets it.  

Why do you serve?

"I enjoy people. I quit doing dental because I could not converse with people like I can serving. I have met a lot of cool people behind the bar. It's a real awesome job."

Who is your favorite server in the South Sound?

"Josh Hill is my favorite. He works at The Swiss and Eleven Eleven. I think he's one of the best bartenders in our area. He's definitely a high volume bartender and can hold a conversation even when he's super busy."

What is your current drink of choice?

"Real cheap champagne. I love it."

What is your favorite movie?

"I don't watcha lot of television. But, when I'm real sick, I like to watch Gone with the Wind."

What don't you serve?

"I don't serve Zima and Mad Dog."

What's on your radar at Jazzbones?

"Jazzbones has some real rad music on the way, such as The Red Elvises, English Beat, Katchafire, J-Boog and Randy Hansen."             

LINK: Meet other South Sound servers

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About this blog

Served, a blog by the Weekly Volcano, is the region’s feedbag of fresh chow daily, local restaurant news, New Beer Column, bar and restaurant openings and closings, breaking culinary news and breaking culinary ground - all brought to the table with a dollop of Internet frivolity on top.

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