Elliot Baptiste
New Orleans · elliot.baptiste@example.com
4 November 2026
Ms. Tamsin Duvall
Bar Manager
The Copper Heron
Subject: Application for Bartender
Dear Ms. Duvall,
Friday nights at Magnolia Street Lounge mean about 300 drinks from a 120-seat bar, and my spirits counts still come in under 2% variance each week. That mix of speed and control is what I want to offer The Copper Heron as a Bartender.
I work a station beside two other bartenders and build every drink to spec with a jigger, classics and house cocktails alike. Measured pours are also how the counts stay accurate. I hold a current Louisiana Responsible Vendor permit, check ID to the house policy and stop serving a guest who has had enough. At close I restock the bar for the next shift and the till matches.
House-made syrups and a menu that changes each season are why The Copper Heron is the bar I want to learn from. A new list every few months means learning specs fast and then making classic and house cocktails quickly on a busy bar, which is what I had to do when I moved from barback to bartender at Levee Lantern Taproom after five months. Since then I have trained three new bartenders on our menu and opening routine, so I know how to learn a list and teach it. Your new late-night service is a shift I am glad to take.
A working interview on a Friday would show you my pace and my pours. Tell me which house drink takes longest to build; I will practice it before I come in.
Best regards,
Elliot Baptiste