Not to disparage the amazing workers that create great drinks everyday across America, but perhaps food service workers can take a cue from the men behind the bar that work the underground Tokyo cocktail scene. Masterful and truly beyond “service-focused” these artists of alcohol create more than just a perfect martini. Every ice cube and garnish is hand cut and selected for perfection; not a single shot or jigger is in sight as these tenders have mastered the art of the counted pour, and complete their concoctions effortlessly. They are not mixologists, or bar chefs; with pride, they approve the title “bartender,” and aim to fix you a masterfully made, delicious drink. So, if your travels take you east, be sure to stop in Tokyo. Someone will be there to take your order.