Alright – so today we’ve got the honor of introducing you to Jarick White. We think you’ll enjoy our conversation, we’ve shared it below.

Jarick, thanks for taking the time to share your stories with us today Can you talk to us about a risk you’ve taken – walk us through the story?

In the past five years, I’ve taken two HUGE risks. Number one was me sporadically packing up my life in Illinois and moving to Phoenix within a two week period. The second being me stepping down from my position as a restaurant manager and stepping into a lifestyle of constant grinding, hustling, and networking. I felt trapped and imprisoned being a restaurant manager. 50-60 hours a week in one place, no over time, whack pay. I couldn’t do it anymore. So I took a chance to step down from my Laotian and go back to bartending two days a week while I figured out what I wanted to do that would help me create my own schedule and cash flow. Sometimes it can be very inconsistent but the freedom and control I have created for myself makes it all so worth it and I couldn’t have been happier with the moves and choices I’ve made.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

Alright, so let’s move onto what keeps you busy professionally? After I graduated from Illinois State University with a Broadcast Journalism degree, I jumped right into working at a very popular restaurant in town just to have an income while searching for a job in my field. However, as time went on, I started to realize how much appreciation I had for the restaurant industry that I sort of got sucked into it and began building a career in it. Within a year of me working at the restaurant, I went from serving, to bartending, to management and event coordinating. Bartending the events I coordinated is what I really fell in love with. Being able to provide great service in all aspects of the events and seeing how appreciative the clients were, was always a heartwarming experience.

Fast forwarding to my move to Phoenix in 2018, I was hired at a restaurant called North Italia in Arcadia, and sure enough I was put on the fast track to management there as well. Working at North made me realize that management was not for me, however, bartending and connecting with the guests still was. So I stepped down from my position to continue to bartend there a couple of days a week so I can focus on getting back into events as well. I have made many connections through North that have led me to bartending private events for some of my regulars at the bar. Building these connections brought along a lot of referrals which pulled in a lot of freelance work for myself as a bartender and hospitality director, that now it’s almost all I really do and I couldn’t be happier.

I’m very proud that I’ve gotten to a point that I’m getting hired for events left and right, and now they’re beginning to overlap. Which is why I started my own bartending business, ‘Top Me Off (AZ)’, and hired some very talented bartenders to send to events when I can’t make them due to prior engagements. I (the business) still has a lot of growing and networking to do, but knowing that I am high on the list of hospitality specialists in town is very motivating to keep pressing on. In the meantime, I’m still working events for amazing companies like Cloth & Flame, PHX Art Museum, The Heard Museum, Cabana Boys, along with helping organize events for the LGBT community with a group called Phoenix Takeover. Keeps me busy for sure.

My business provides high end craft cocktail bartending for any event we are presented with. I tend to have clients not know the first thing about bartending or what to expect from a bartender and I love to assure them that I am as professional and knowledgeable as they come and they can trust me with their expectations. I just want everyone who reads this to know that when doing business with me, I am fair, I am communicative, and I am VERY excited for the opportunity you are hiring me for and I will ALWAYS make sure I exceed your expectations.

Have you ever had to pivot?

I got trapped in the world of restaurant management back in 2019 and after Mother’s Day of 2021, I could no longer give my time or energy to the position anymore. I stepped down from my position to pursue the path that I have created for myself and although it was risky and scary, it worked out in my favor. As I continue to grow, so will my appreciation for my bravery.

Any insights you can share with us about how you built up your social media presence?

I’m still currently in the process of building my social media presence for my business, but having a following from my person page really helped out a lot. Having supportive followers and friends who want to see you succeed is helpful. Just from them sharing your page or posts for others to see can really go a long way. So surround your social media with people who want to see you prosper.

Contact Info:

• Instagram: topmeoff_az
• Personal Instagram: @jarickwhite

Image Credits
No photo creds