Thomas Waugh is the lucky bartender who doesn’t work weekends.
“I don’t want to curse myself, but I haven’t worked weekends in years,” Waugh said.
With some 15 years under his belt in the craft cocktail scene, Waugh sets his own schedule these days.
After stints behind the bar at Death & Co., Prime Meats and Maison Premiere, he joined Major Food Group in 2013, helping to open Carbone, ZZ’s Clam Bar, Dirty French, Santina and Sadelle’s.
The gig: The Pool Lounge
The go-to: Prime Meats
Near the ‘office’: Smith & Wollensky