You’ll find Westin Galleymore behind the bar at Underbelly and Hay Merchant
Length of time working at current place?
Behind the bar at Underbelly, a little over two months. Hay Merchant, roughly four months.
No one has ever called me it, but sometimes I imagine “W,” pronounced “Dub-ya,” being cool. Then I say it out loud and am glad it is not a thing.
Lamest pickup line you’ve heard at the bar?
“Hey, you should put your number in my phone in case we end up having too good of a time and you end up losing your phone. So you know, I could call it and help you find it.” I have to say her delivery was spot on.
Most famous person you’ve ever served a drink to?
Jon Hamm and Keegan-Micheal Key. I served them both at the Vanity Fair Super Bowl Party.
Becoming friends with customers: yes or no?
Yes. One of my best friends was a regular of mine at Anvil, started drinking at Poison Girl and now we hang out all the time.
Most common customer complaint?
“Stop suggesting shots.”
Song you’ve gotten sick of at work?
If Chef is playing DJ, “Africa” by Toto. It’s a good song the first 10 times you hear it in a week, but after that …
What’s the most outrageous request you’ve ever gotten?
Gochujang Piña Colada. I did it. It will never be done again.
Best tip you’ve ever received?
An older bottle of Bozoline, a Lithuanian herb bitter, that was given to me by a regular of mine who received the bottle as a gift from the International Director of Ballet. I have no idea what it tastes like, but the story is pretty cool.
Where do you like to go have a drink when you’re not at work?
Poison Girl or The Shiloh Club.
What’s your specialty drink, and how do you make it?
I personally have a deep affair with gimlets and Pendennis Clubs, both classics. Both of which I use as a common base to play off of when creating new drinks.
What’s something your customers may not know about you?
That I have no idea what that dessert I just told you was incredible tastes like, as I am deathly allergic to dairy.