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HOW NOT TO BE AN OBNOXIOUS CUSTOMER? BE POLITE, PLEASE. “Pleases and thank yous go a long way. And eye contact.

They’re gonna be reciprocated.” —Chris Carmichael, bar manager, Campo de Fiori “If I ask, How’s it going?‘Iced Tea’ is not an answer. Everyone wants to be treated with respect.” —Nick O’Hara, server, Meat & Cheese “Never wave your money. Never call me, ‘Hey, Bartender!’ Know what you want when you get my attention—or at least be willing to tell me what you like. Don’t waste my time on a busy night.” —Keith Goode, head bartender at The Monarch; The Wild Fig “One time bartending in Basalt, I was buried in the well. I see a hand—a guy snapping fingers under my nose. ‘Don’t you know who I am?’ he said.

So I asked the rest of the bar if they knew who this guy was! Don’t be an a**hole. —Louise Evans, server, J-Bar at the Hotel Jerome “Don’t tell me how some other bartender makes your cocktail. That’s everybody’s pet peeve. It’s a recipe for failure.” —Alexis Kendall, bartender, Bosq THE IMAGE of THE ASPEN BARTENDER or server is steeped in ski-town swagger. Maestros of Aspen’s vibrant social scene, they earn pocketfuls of cash and stories galore after successful shifts during peak season.

Schedules are flexible—there’s always a coworker chasing extra hours. Night owls may be luckiest: They sleep in then soak up the sun on the slopes, trails, links, or rivers all afternoon before clocking-in again around dusk. Repeat this pattern a few times weekly until the lifts close in April or leaves fall in Octoberthen gather stacks and travel for a month or two before returning to town to do it all over again.

The cycle is intense, addictive, and enough to keep the rest of us wondering: Have service industry workers cracked the formula to Aspen living? “I love the chaos, I thrive off it,” says Campo de Fiori bar manager Chris Carmichael—one of the handsome, dark-haired dudes you’ve likely encountered at the Italian hot spot over the past 18 years. Recreation during downtime, year-round, has been his main motivation since moving here following college back East. “I may not go to a lot of places (which I have), but I’ve met people from everywhere,” enthuses Carmichael, 46. “These eccentric people bring exposure. I love that aspect: People come here to party, spend money, drink, and wear their winter outfits. Town can be jammingand nobody’s out on the hill!

It’s a win-win.” No doubt about it, bartenders, servers, and other restaurant staff are crucial cogs in the wheels of Aspen’s fast-spinning party machine. Call them merrymakers, conducting fun for cosmopolitan clientele seeking crazy shenanigans, night after wild night, for which our town is known. Fueled by wealth, luxury, camaraderie, and good times, the service industry affords workers ample opportunity to enjoy the fresh-air lifestyle we all covet while foiling FOMO.