Windy city workforce

This department spotlights a relatively recent addition to the workforce, focusing on the person’s educational or working background, daily responsibilities, challenges, passions, frustrations and outlook for his or her future in the field.

Name: Kevin Abercrombie
Age: 33
Company: Matilda
Title: Bar and restaurant owner
College Path: Wright Junior College and The Illinois Institute of Technology

How you ended up here: I was broke and needed a job to help pay off my student loans, so I took a job working the door and bartending Sunday and Monday nights. Then a bartender quit, and I started bartending Friday nights. Then a server quit, and I started serving Saturday nights. Then a manager stole a bunch of money and ran off one night, so I started managing. And bartending. And serving. And working the door. And dishwashing and cooking. You get the idea. Then, several years later, the sole owner gave me the opportunity to buy into the place.

How long you’ve been at it: Nine and a half years.

Who you answer to, if anyone: My wife, Kerry. If you’re married you’ll understand. If you’re not, maybe someday you will.

Hours you expect to be at work: As much as possible.

What your friends assume you do all day: Let’s just say I don’t answer group e-mails very quickly — there’s always something to do around here.

Best perk: Free concert and sports tickets, and the ability to genuinely enjoy work.

What do you think people are looking for in a good bar or restaurant these days? A little bit of everything. A unique atmosphere helps, but service trumps all else. I can confidently say that most customers would be happy to hang in a place with a dirt floor if they were only being treated well while doing it. And by the way, TVs are overrated. Especially 56 of them that are on all the time.

Finding good help in this industry is... tough. My theory is to hire lots of part-time help that has another significant direction in their lives. Actors, students, business professionals, beauticians, teachers, musicians, etc. I’m happy to put up with the headache of a diverse and changing schedule in order to secure a trustworthy and driven staff.

If you haven’t seen our decorations inside Matilda... you’re missing out on one of the most unique bar environments in the city. It could take you years to take it all in.

Having an outdoor patio now for the summer is like... juggling fire and ice. The patio has been a dream of mine for years, and now that it’s here, it’s a definite balancing act. My goal is to build on the changes that the patio will bring to Matilda without changing the entire dynamic of our business plan, which has been quite successful so far.

Why does it seem like everyone knows each other in the bar industry? Regrettably because many of us spend the majority of our paychecks visiting other establishments on our days off, with 1/4 going toward the price of drinks and 3/4 toward the tip. That way, the tippee feels an obligation to visit us on their days off, at which time they return the tip money in kind. Actually, it all seems silly to me. How about we all agree to charge full price for each drink and stop trading ridiculous amounts of tip money back and forth?

I have trouble dealing with... patrons who are drunk and complain about the total charge of their bill. Trust me, you actually did have six Bud Lights, not five. Let’s all remember, I’m not the one who has been drinking here.

I know it’s a good day when... I get to sit down for dinner with Kerry.

With wine tastings at Matilda, we do our best to... make it more about the customers’ enjoyment than snooty education. Don’t get me wrong, I’ve got plenty of knowledge to share on an individual basis, if desired. I’d simply rather introduce each wine, talk about it for a minute or so, and let you decide for yourself if you enjoy it or not.

Matching the right food with a wine flight is ... crucial. The accompaniment of food with each wine serving is highly important for two reasons. One, it can change your opinion and enjoyment of the particular wine you are tasting because of the different aromas and flavors that the food may bring out in the wine. Two, it allows me to be creative in the kitchen to come up with new recipes to match particular wines. The successful examples of these creations then have a chance to work their way onto our everyday menu.

Things can get tense... in the kitchen. It’s just so hot in there, sometimes it brings out the worst in people.

What might you change if given the chance? I’d buy the building, knock it down and start from scratch. No more plumbing, electrical or tenant problems.

Where can you go from here? I’ve learned that intelligence and hard work can take one almost anywhere. The sky’s the limit.

Why you have a smile when you come to work: Everything is where it should be from the night before — no matter how busy or slow it was. That’s the start of a very good day.

Advice for joining the field: Stay sober, work hard, save your money, stay sober.

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