Tony: Bartenders need a sense of humour to survive this job. How does it affect your working practice?
Cas: Humour is an aspect of bartending that isn't commonly discussed, and yet everyone who works behind a bar appreciates the integral value it holds. The work hours for bartending are long, and they're even more so for senior bar staff and managers - who work anything from 8-18 hour shifts - on a daily basis. The only way to get through it is through banter and humour with your colleagues and customers. You end up spending so much time with the people you work with that being able to laugh with them is a truly valued virtue, it nurtures a good sense of being a team and makes the hard nights more bearable.
It would be a misconception to think that displaying a sense of humour at work and keeping a professional attitude are mutually exclusive; everyone who takes this job seriously strives to work with the utmost efficiency to produce perfect drinks and deliver great customer service in a professional way. That doesn't, however, mean you need to switch your personality off for a shift and don a facial expression like your fellow bartender has stolen your firstborn child. Given the choice, would you rather spend nine hours with, someone who can only muster monosyllabic replies or someone who makes you soil yourself laughing? I'd take the second option every time, with adult diapers and all.
In terms of the customer interaction, once you've got a customer laughing, they're immediately put at ease and they're much more likely to take the time to ask for your suggestions on drinks. They are also more likely to leave with a great impression of your bar. Humour also has the great ability of dealing with potentially problematic situations. Where you can see that a customer's dissatisfaction is building, you can often use it quash the situation before it gets serious.

Tony: Are there times when you think it doesn't wash?
Cas: When it is very obvious that someone does not want to be bothered, going over and cracking jokes may not be the best idea. Also, humourous jibes that could possibly hit too close to home can backfire and explode in your face, simply because you never know how sensitive someone may be. Another instance where humour is a definite "no-no" is when a customer is trying to make a serious point to you, or is voicing a disgruntlement. Any funny comments at this stage will only exacerbate the situation.

Tony: I think you are correct in saying that the importance of a good team can create a more positive atmosphere, both from a staff and a customer point of view. What, if you can tell me, has made you and your team laugh the most in recent times?
Cas: A lot of the time the funniest things are small mistakes people have made. The most recent I have experienced was a trial guy I had in the other day who had told my assistant bar manager that he'd been making cocktails for years. He was incredibly cocksure, and was quick to brush off suggestions, saying he knew exactly what he was doing. Throughout the course of the night we became less sure in his abilities when he spent about three minutes fervently shaking a sidecar without any ice in it and then a dark and stormy with the ginger beer already poured in. Unsuprisingly, this spontaneously combusted in front of him. He also spent an inordinately long time cutting a lemon twist; I saw that he kept on cutting a little bit, taking a look, as a painter would their artwork, and making further adjustments. By the time he was finished, it was about as wide as dental floss and couldn't have been used to zest a raindrop. The customer had also turned in a fossil by this point. Needless to say, this guy is now my head barman.

Tony: Have there been any stories or jokes that you have heard recently from customers, that can be repeated, that have split your sides?
Cas: We're famous for having some of the most eccentric members around, and usually it's not what they say but what they do that doubles you over in fits. They are often things that make you do a double take and wonder if all that booze you've had in your life has finally gone to you brain. That said, the other thing we're famous for is that stories that happen in the club stay there, and it's that security that gives our customers the feeling of privacy away from the bustle of Soho, where trying to have a secluded drink is damn near impossible.

Tony: What do you think of comedy bartenders? By this I mean bartenders are stand up comedians.
Cas: There is a delicate balance to be achieved. I have known bartenders who do seem almost like stand up comics, delivering an ongoing hilarious commentary while they work; the best is usually when two or more guys are playing off each other and you can see the customer is in stitches. It can, however, be a detriment in extremely busy situations if one person is taking the time to converse and share jokes whilst the other staff are getting hammered on the bar. You need to know when to waylay the jokes and kick your ass into third gear.