Chilled’s Max Ferro Helps Raise Money for Bartenders

Max Ferro, Chilled Magazine Marketing Manager

Max Ferro, Chilled Magazine Marketing Manager

“When life is normal, we take for granted the simple things—Relaxing in our favorite restaurant or bar while we grab a meal or a cocktail. The bartender is always there with a smile, a joke, or willing to listen to how our day was. During this pandemic, bartenders or mixologists as we call them in the industry are out of work, and the tips they rely on are gone,”
– Max Ferro, Chilled Magazine Marketing Manager

Megan Radke Bartener at Canon (Seattle) received tips as Hospitality Worker of the Day

Megan Radke Bartender at Canon (Seattle) received tips as Hospitality Worker of the Day

Ferro launched the “Tip Your Bartender” program, which features a hospitality worker of the day. Each day Chilled Magazine chooses, at random, a bartender from a different city to feature. Each hospitality worker’s story, including what life is like for each now, is posted throughout Chilled Media’s social channels. We ask our fans to donate $1 or more to help out in this time of uncertainty. Chilled’s followers send tips directly to the bartender’s Venmo account. This is a way to get money into bartenders’ hands quickly. Chilled Magazine also tips an additional $25 per bartender!

Alicia Walton, Bartender at The Sea Star SF received funds from tip your bartender program

Alicia Walton, Bartender at The Sea Star SF received funds from tip your bartender program

“In two weeks of our effort to “Tip Your Bartender” we have raised over $5,500 for the first 14 bartenders,” explains Max. “The love and support we are receiving from the community is amazing. The gratitude of the 14 hospitality members has been genuine and immense. Many have decided to share tips with their staff and pay it forward to other bartenders.”

“I was able to pay my insurance because of this. I can’t say thank you enough,” says Arianne Fielder, bartender.

“That’s fantastic,” says bartender Sarah Primavera. “I used some of the money to help my local bartenders here that don’t have groceries to help pay it forward.”