In conversation with Anzio Obery of Publik Wine Bar

Being a bartender can feel powerful and intimidating. It’s a unique position in service work where the power dynamic is flipped, positioning the bartender as the one in charge. Think about it: The customer walks up to you. You’re both standing on equal ground. There’s a large counter in between you, perfect to duck underneath and hide behind in case things get testy. I like to pretend I’m “packing fridges.”

When you’re a waiter, you’re at the mercy of being on the floor. The customer is sitting down, putting them in a position of power because you’re having to walk over to them. There’s more possibility for a lengthier conversation because you have to ask them what they want. Customers can even *gulp* call you over.

I’ve been a bartender for the better part of six years now. I worked my way up, doing my time on the floor as a waiter. But as soon as I graduated to working behind the bar, I vowed to never leave. I’ve never felt more commanding, especially as a woman. Being a bartender means you can say No if a customer treats you badly, and when you’re working in service, there’s no better feeling than refusing to serve the man who’s just snapped his fingers at you.

In honor of bartenders and their service to society, I’m starting a series where I ask bartenders, veteran and rookie, questions about the trade. I want to hear about the best night on the job, the worst customer imaginable and how you deal with people who think they know more about making martinis than you do?

For my first interview, I went close to home. Anzio Obery is the manager at Publik Wine Bar on Kloof Nek Road in Cape Town. He’s also my manager (I work there too!) and my friend. He would also describe himself as the grumpiest bartender in the city, so I know he’s got a story or two to tell.

Robyn: What is your biggest pet peeve as a bartender?

Anzio: Wow, just one?

Robyn: No, tell me all of them!

Anzio: The most annoying thing is probably when customers walk up to the bar and reach into the ice bucket to look at the different wines. There’s a reason why that’s behind the bar, people. Sometimes we have wine in there that we’re keeping cold for customers, or a bottle that’s off the menu. Whatever it is, if it’s behind the bar, it’s none of your business so keep your paws to yourself.

Secondly, when people walk in and don’t acknowledge the bar or kitchen staff. That’s just rude. You’re walking into someone else’s establishment. Do you walk into someone else’s house and not greet them? What ever happened to manners? Want a little extra taste or an off-menu recommendation? Then greet me.

Robyn: Yeah, I hate that too. We’re not part of the furniture! Okay, changing gears. Describe your ideal customer in five to seven words.

Anzio: Spatially aware, concise, know what they want.

Robyn: A dream! Since we work at a wine bar, what is the most annoying thing a customer does when they taste wine?

Anzio: I hate it when someone tries to pretend they know more about my job than I do. I don’t like bringing this up at the bar (because people tend to ask a ton of questions) but I’m a trained winemaker so I know what I’m talking about. When it comes to certain regions or varietals, sure, you may know more about wine than I do, but don’t try to embarrass me just to look cool in front of your date or friend. It’s not a good look.

Robyn: And do you have any tips on how not to look silly when tasting wine?

Anzio: You can do the whole smelling, slurping thing because that is technically the correct way to taste wine. But if you don’t know what is actually going on, just ask for recommendations. I’ve worked in wine bars for years. I know what someone wants when they ask for something ‘crisp and mineral’ or ‘heavy-bodied and jammy’. Just trust me.

Robyn: What do you love about bartending?

Anzio: As grumpy as I am, I do love getting to meet such a wide array of people. We get a lot of international people at the bar and it’s fun hearing what people do, where they’re from and why they’re in Cape Town.

Robyn: And what do you hate about bartending?

Anzio: Also the people. Especially when someone just doesn’t know how to behave. Sometimes people come into the bar and you’d swear it’s their first day on Earth.

Robyn: What non-related question do you get asked the most while bartending?

Anzio: “Is someone sitting here?” as they gesture to a table someone is sitting at. And, “Is this real?” as they point to the leg of prosciutto hanging above the kitchen.

Robyn: Lastly, ending on a high, what is your favourite wine this month?

Anzio: The Glen Heatlie “Frontier” Grenache Blanc 2025. It’s a wine I’ve enjoyed every year since its maiden vintage. It’s such a beautiful wine by Joan Heatlie.

If you’re a bartender, know a bartender or have had a burning question you’ve been wanting to ask your local mixologist (don’t call them that) then get in touch to be part of the series and help us get to know the people who serve our drinks.