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"  Matt Sugg, 23, Bartender The Beachcomber Wellfleet, Mass. The Beachcomber is officially open for the 2010 season starting today. Find out why it&amp;#039;s one of the best bars here &amp;amp;gt;&amp;amp;gt;  This will be my ninth season here at the Beachcomber. I&amp;#039;m 23. People almost get a sense of security when they&amp;#039;ve befriended a bartender. They&amp;#039;ve spoken to someone who knows everybody, which means that if a bartender remembers your name and your drink, you&amp;#039;re special. You feel a little bit special. You feel wanted. As opposed to somebody just saying, &amp;quot;Whatta ya want?&amp;quot; Oh yeah. Women hit on you. You&amp;#039;re like a man in uniform. They feel at ease speaking to you. Plus, you&amp;#039;re the one giving them their sauce. You&amp;#039;re not getting down on them for what they love to do best. Everybody&amp;#039;s happy here. That&amp;#039;s what keeps people coming back. You&amp;#039;re not going to run into door guys that are dicks. It starts in the parking lot. It&amp;#039;s almost like an island lifestyle. Even though we do a ton of business, everybody&amp;#039;s laid-back. It&amp;#039;s in a desolate place, at the end of a long road on these giant dunes, but once you get down here, it&amp;#039;s buzzing. My favorite drink? The Goombay Smash. It&amp;#039;s our house drink. Amber rum, coconut rum, apricot brandy, orange juice, and pineapple juice. And then the way everybody does it is with a little Meyer&amp;#039;s floater on top. That and some oysters, maybe a beer...pretty euphoric, to be honest. I grew up in Wellfleet. One guy from high school last year said, &amp;quot;I&amp;#039;m not drinking hard liquor this summer. Except for Goombays.&amp;quot; The best hangover cure is to not drink too much. Okay: Water before bed. Water when you wake up. And pickle juice. The Clevelander in South Beach. It&amp;#039;s kind of like the Beachcomber, but in South Beach. People get a little more gussied up there, but it&amp;#039;s a rocking spot. A bunch of good-looking girls \u2014 it&amp;#039;s a good place. That&amp;#039;s a great bar. At a fancy bar: espresso martini. I like it with just espresso vodka, shaken. I don&amp;#039;t know, I just like it. We can&amp;#039;t drink on the job. For one thing, we&amp;#039;re too busy. We just got a new 58-inch plasma. The World Cup will be huge here this summer. And the Red Sox, of course. A place I worked in Boston charged fifteen bucks or sometimes more for cocktails. I didn&amp;#039;t feel too good about that. Made me appreciate where my home is. I started in the parking lot. I helped out in the prep kitchen, then in the night kitchen, then in the raw bar, did a couple of door shift, then I bar-backed for three years. Then I started bartending when I was twenty. At home, I&amp;#039;ll mix a couple. But my mom usually mixes the drinks at home. I&amp;#039;ll usually just have a beer. It definitely runs in the family. My brother&amp;#039;s been here fifteen years. My mom actually worked here in the late &amp;#039;70s. Bonfires on the beach are pretty much a nightly affair around here. It&amp;#039;s beautiful. I surf, hang out with friends, party \u2014 get it all in. I have a ton of friends who come back for the summer, so we get at it pretty good. It&amp;#039;s not a pain when my friends come to the bar. They understand, because I&amp;#039;ve been here for so long. The come in, they know what they want, they order quickly, they have their money ready. Bartenders like that.  Read More of Our Weekly Bartender Wisdom Here &amp;amp;gt;&amp;amp;gt; "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/bars/interviews/a32954/bartender-the-beachcomber-052710/>