Behind every great bar experience is a team of professionals shaping what, where and how we drink – from bartenders and venue managers to brand ambassadors and drinks consultants.
In this series, Bars and Clubs sits down with the people behind the scenes and behind the bar to celebrate their careers and their craft. Each week, we’ll talk drinks, service, culture and community, and dive into the real conversations happening behind the bar.
Today we’re joined by a familiar face behind the bar at Maybe Sammy and 2022 ALIA Bartender of the Year, Sarah Proietti. Shaping both service and the team behind it, she blends creativity, leadership, and a passion for community to elevate the bar experience and inspire those around her.
Bars and Clubs: What inspired you to become a bartender?
Sarah Proietti: I didn’t grow up dreaming of becoming a bartender, but the moment I stepped behind the bar, it felt like the right decision. I was working in a cocktail bar in Italy while I was still in high school, and I quickly realised this job combined everything I loved: people, movement, and creativity. It wasn’t just about making drinks, it was about making people feel seen and the sense of community. My passion and understanding of the industry has grown with the years, which is now being over 16 years.
B&C: Can you tell us about your current role and what it entails?
SP: I’m currently Head of People and Culture, as well as Venue Manager at Maybe Sammy in Sydney. I lead a team of 16 and work across service, hiring, mentoring and cultivating a healthy and positive team culture. I’ve also been managing our social media account for the past two years, and I oversee our international travel and collaborations.
It’s a role with many layers, and I genuinely love them all. Most recently, I was deeply involved in the planning, logistics, and execution of the Maybe Cocktail Festival, including the marketing campaign. It’s probably the biggest project I’ve ever worked on – 32 events in seven days, hosting 38 international guests. The festival has grown into the largest hospitality event in Australia, and being part of it fills my heart with pride.
I’ve also started working closely with our marketing and brand manager, Tess, and I’m really enjoying this new creative side of the job. I believe there’s something special in combining hands-on industry knowledge with strategic marketing. After all, who better to communicate with the industry and consumers than the people who live and breathe the brand every day.
B&C: What makes a good bartender a great bartender beyond just making drinks?
SP: Presence, adaptability, and discipline. A great bartender can read the energy in the room, shift gears and make every guest feel like the experience was made just for them. But it doesn’t stop there. The best bartenders uplift those around them and understand that hospitality is a team effort. Let’s not forget discipline. Great service starts from home. Taking care of others starts with how we take care of ourselves, through the habits we build, the standards we hold, and the way we show up, day after day.
For me, it’s all about authenticity, staying humble, and staying curious. Be true to yourself, keep learning, and always remember that we’re here to serve, whether it’s the people we work with or the guests in front of us.
Sarah Proietti
B&C: Can you tell us about one cocktail you’ve made that you’re particularly proud of, and the inspiration behind it?
SP: Solo Traveller is a cocktail currently on our menu. It’s a Gimlet-style drink featuring plum in six ways: lactofermented plum, plum umeshu, plum brandy, plum distillate, plum bitters, and Davidson plum. It’s garnished with a pawn, tying into our Grand Maybe Sammy Hotel board game style menu.
It’s a tribute to the power of solo adventures, and how sometimes getting lost in the world is exactly what brings you closer to yourself.
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B&C: What’s a drink trend you’re loving right now, and one you wish would go away?
SP: I love seeing bartenders think like chefs, experimenting with new techniques, flavours, and curating full experiences beyond just the drink. I’m especially inspired by the rise of global collaboration. Traveling, exchanging cultures, and being part of a worldwide community that supports and uplifts one another with the shared goal of building a better industry.
On the other hand, I’d be happy to see less obsession with labs and fancy equipment just for the sake of it. These tools are amazing when used with intention, but if they don’t improve quality, enhance guest experience, or make business sense, they become expensive distractions. Equipment should elevate the bar program, not become the main show.
B&C: How do you think the bar industry will evolve in the next decade?
SP: I believe we’ll see a stronger focus on sustainability, education, and inclusivity as well as wellbeing. The next generation isn’t just looking to master cocktails, it’s about building careers with purpose, balance, and meaning.
We’re already seeing a shift in how people drink, with more mindful choices, lower ABV, and non-alcoholic options becoming more common. Healthier offerings and conscious consumption will only continue to grow we just need to understand how to also make it profitable.
But we also need to face a deeper challenge. The hospitality industry globally is struggling to attract and retain talent, and much of that is tied to mental health and the high-pressure environments we operate in. There’s plenty of information out there on how to create great drinks and execute great service, but not enough support for the human behind the bar.
If we want to elevate the industry, we have to support personal growth as much as professional skills. Helping teams build confidence, manage emotions, and better understand themselves is what creates stronger professionals, healthier workplaces, and better leaders. That’s what ultimately leads to better guest experiences too.
I see more people embracing a holistic approach to hospitality. Whether or not it becomes the standard, that’s the future I want to help shape. Coaching, mentorship, and emotional resilience and personal development should be just as important as recipes and techniques, because at the core of this industry is people taking care of people.
