We were lucky to catch up with Jsleep The People’s Bartender recently and have shared our conversation below.
Hi Jsleep , thanks for joining us today. We’d love to have you retell us the story behind how you came up with the idea for your business, I think our audience would really enjoy hearing the backstory.
I had already been bartending for awhile and really started taking a liking to it. Once I started questioning, learning and understanding the structures of creating handcrafted cocktails, I immediately thought “yeaaaaa. this is something that I could for years to come. I came with the name “Measurements Of Excellence” back in 2018/2019, but placed it on the shelf because I really didn’t know how I was going to execute the idea. It wasn’t until the latter part of 2020 while under the watchful eye of my mentors (Mr. Peter & Cody) and the game, knowledge and lessons they gave me that really showed me I was on the right path. One night while working my shift at The Ritual, an older white couple requested that I came and sat down with them. Conversation was great, but ended in an eye opening manner. The older gentleman stated “Every since my wife and I retired, we’ve traveled around the world to enjoy the remaining years that we share. This is the one and only time where we’ve been granted a great bar experience from a black bartender.” That was the moment that birth the remaining name for my brand and I added “A Black Bartending Experience” to Measurements Of Excellence and thus here we are today. I’ve ran into some tough times for a few obvious reasons. As good as I believed I was, wasn’t being taken seriously just due with me being a “black bartender”, a “black bartender who was just starting out within the industry” and a “black bartender of your stature (looks)” (these are ACTUAL phrases I encountered within the 1st 6 months of my career change). These words bothered me so much, I exchanged words with my mentors and abruptly asked “are y’all out here trying to use me a mockery?” “are y’all trying to test out some weird personal and society based theories?” As shocked as they were, Mr. Peter reassured me that I was “you was placed into that position because you displayed an interest in changing your life and your future. Not by our choice or agenda, simply because you wanted it for yourself. you either going to accept EVERYTHING that comes with this change or cheat yourself and settle. That’s a decision you have to make on your own.” and as you can see, through my choice I am here before you doing this interview.
As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your background and context?
Truthfully. I never wanted to be a bartender because I was making great money as a server. But it was constantly being stated to me that I just might be a great fit behind the bar. My guy Bret Bartelme and his wife Victoria at the time was just like give it a try. So after asking a few questions about the industry and of course pay, I honestly was like “Eff it. YOLO!! why not” LMAO. Again, at the start of my career I did not give one damn about proper measuring, bar tools/terminology, liquor brands, garnishes etc etc. if I knew we had four popular beers, a great Bourbon, Tequila and vodka right along a fairly decent wine/Champagne list for the ladies, my weekend and the possibility of making money was about to be GRAND lol. Even wit that mindset, guest and fellow bartenders gravitated towards on inquiring particular things on how I was so good, but I really couldn’t answer because again, I was money driven. it wasn’t until Mr. Bret sat me down and said “you’re good. but not that damn good to waste three things at the same damn time. 1) My Product behind the bar because you’re being careless and nonchalant. 2) My Time because I placed you behind the bar due to you having favor and a factor that sets you apart from everyone else in this building and 3) Your own damn time and talent. if that’s gonna continue I’ll place you back as a server and take you back to 3 days per week and give that chance to someone else. so what you going to do?” Let’s just say, the problem was solved as soon as I stood from that table and clocked in for that shift and Mr. Bret and myself been cool every since.
Can you share a story from your journey that illustrates your resilience?
Before I really got into bartending, I use to have a clothing line, which started at the end of 2015, titled Unofficial HustleGang (which is now my LLC). I had the whole shebang lol. Men/women shirts, hats, shoes, socks, sandals, bikinis, undergarments, bags, pens etc etc. You think it, Jsleep had it. however I just couldn’t break through. even with me traveling and making connections in different states, thanks to the power of social media, it just wasn’t enough to keep going. I closed up shop and started printing VERY LIMITED pieces to keep up with customer request, but i was not as fully invested as before. this gave me time to learn about guest relations, what’s cool within ALL generations etc etc. Bartending at that was just me making drinks because I wanted to get paid to get people drunk and laugh lol, but it wasn’t until I attempted to create drinks to peoples liking where the idea crept up and caused me to think “I wonder where this road will lead me.” So I canceled my original business page on Instagram back in 2020. Turned my personal page, which had a lil over 200 followers, into my NOW business page. posted a “BRB. Under construction” picture and returned revamped, rejuvenated and rebranded into one of the hottest bartenders in Houston aka Jsleep “The People’s Bartender”
How’d you build such a strong reputation within your market?
Honoring the fact that I never had a real problem with being the middle man. That position is poweful because it places you in a pivotal point to connect like minded people and/or brands with one another to potentially grow into something bigger within time. If my friend knows how to grow flour, but doesn’t know how to bake but I have ANOTHER friend who’s really cold at baking but doesn’t know how to grow flour. I’m willing to connect those dots and play a part into painting a greater picture for all those within that endeavor.
Contact Info:
- Instagram: @Moelifendrinks
- Twitter: @Moedrinks
Image Credits
Liv Alex Ceasar