I never thought I would learn so much about the Australian culture by working at a pub in the city. There really is no better way to meet and get to know locals than being around them in an element where they feel the most comfortable. I have been working at a pub called The Grand, which is located in the CBD (central business district) in the heart of Sydney. The actual building is over 200 years old and this is apparent in the classic woodwork, old staircases and the fact that there is not a woman’s restroom on the main floor. The building, which is considered a hotel as most pubs are, consists of a bottle shop, with everything from wine to dozens of beers and hard alcohol, both a downstairs and upstairs bar, a pool room, and 3 floors of accommodation.
The Grand Hotel
The Basics
Most Australians are very serious about two things: their local pub and their booze of choice. Being a bartender in this country gives me a sense of power and importance to the locals- plus they love my outstanding service because I am an American! Understanding the different beers, their sizes, and the appropriate slang were all very important aspects in my success in bartending in Sydney. It took me a few weeks to get down the lingo for their booze and my pour to perfection but I can proudly say I can pour a mean beer with the perfect amount of head. Here are the basics for those traveling to Sydney- and throughout New South Wales- in the alcohol culture of a pub. Keep in mind the beers, names and pours do change from state to state.
- Middy: The smallest most ridiculous glass that holds 285 ml / 10 fl oz
- Schooner: The standard pour in Sydney- 425 ml / 15 fl oz
- Pint: 570 ml / 20 fl oz
- Jug: America’s “Pitchers” 1140 ml / 40 fl oz
- Nip of spirits: Shot; Must be measured with a shot glass and is 30 ml / 1 oz- They are serious about this!!
- Wine: 100 ml pour
Keep it Simple
One of the amazing things about working a pub in Australia is the simplicity of their beverages of choice; beer, wine, or basic mixed drinks. Typical pubs will have about 10 beers on tap that are mostly Australian- no they don’t drink Foster’s- and an additional 20 plus beers in bottles that are both local and imports. Most stick to the Australian beer basics such as: Victoria Bitter / VB, Carlton Draught / Draught, Toohey’s New / New, and James Boag’s Draught. Some of the more upscale favorites are Coopers Pale Ale, Hahn Super Dry, Pure Blonde, and the numerous Jame’s Squire Ales. I’ve found that with each beer comes a typical profile of drinker, which really becomes quite obvious the more time spent in pubs. Generally the really old school Australian men prefer VB and are quite upset when the keg is temporarily out of order. Younger pub go-ers tend to drop that extra dollar and go for something a little less basic. When it comes to spirits most Australian’s don’t specify their type of alcohol and since their “house” spirits are generally good quality unlike the plastic bottle booze that is typically served in the states.
Me enjoying my favorite Australian beer- a Pure Blonde!
Some Tips
~Don’t order a “light beer” unless you want a low percentage- 2%- alcohol beer- If you want low-carb stick to Pure Blonde.
~They refer to Sprite as lemonade while our lemonade is their lemon squash.
~When you order a single shot drink- expect that. Free-pouring is illegal in Australia and damn is it hard to get a buzz from spirits!
~When ordering a shot don’t expect it to be shaken and chilled or for them to be familiar with most common shots. Stick to the basics, expect it to be room temperature, and in a standard small ass 30 ml shot glass.
~Watch your behavior in the pub- they are very strict about cutting off customers and kicking them out of the pub if they are being obnoxious or seem intoxicated.
~There generally aren’t seats at the bar so don’t pull one up unless the bartender is keen.
~Don’t bother asking for a wine from any other region in the world- most pubs only carry wines from Australia and New Zealand.
Gambling in Pubs?
One aspect of the Australian pub culture that came as a shock to me was the Australians obsession with gambling. All traditional pubs have a separate room with “pokie machines” aka slot machines in them, which seem to be constantly occupied. In addition to the pokies a lot of pubs have a Tab Sports Bet inside as well, which allows people to bet on pretty much anything their little hearts desire. Try to stay away from these if you can- drunken gambling is never a good idea.
The Crowd
Obviously all pubs do tend to draw a different type of crowd to some extent, but after working in one for months and frequenting many other pubs in Sydney there are a few generalizations that I have drawn. The main one that is most apparent is the ratio of guys to girls, which tends to range around 10 men to 1 woman. Ouch. Not the best odds for the men in these pubs, but oddly enough the Australian men don’t seem to care. Unlike some cultures- cougggh the USA- the men here aren’t about constantly chasing girls and being surrounded by them. They simply enjoy having some schooners with their friends and nothing more. The attire of pub-goers also tends to vary depending on the time of day, but is generally quite laid back.
There are hundreds of pubs in Sydney so you definitely have your options depending on what you’re looking for and what area of town you’re in. Some of my favorites are The Local, The Grand, The Beauchamp, and Beach Road Hotel. I’ve obviously been to and enjoyed dozens more pubs in Sydney but for some reason their names seemed to have slipped my mind. 
If you have any questions concerning working in a pub, recommendations, or just general questions please comment or contact me!