Who knows bars better than bartenders? We asked four preeminent Bay Area bartenders — Julie Figueras of Drexl Bar, Brian MacGregor of Wingtip, Austin Ferrari of Hillside Supper Club, and Zachary Brian Taylor of Dirty Water — to share their insider secrets on where the professionals like to live it up.

Favorite place to drink after work:
Julie: I usually spend my dollar ($3 to be exact) having a highlife over at Bar 355. Maybe it's because we are [Oakland] neighbors, maybe because I appreciate how they really got the bar scene rejuvenated in the Foxy Corridor or maybe it's the champagne (of beers) service provided by my favorite salty bartender.
Brian: It has to be Comstock — ever since they opened their doors it has been a great place to grab a beer or have a great drink. The atmosphere is relaxed and the service lacks pretension. Oddly enough this is a place where I inevitably run into chefs and other bartenders from around the way. If I’m in the Mission I will always go to Doc's Clock, they have a great selection of draft beer and a great amount of whisky and tequila for not a lot of money. The juke box is one of the finest in the city.
Austin: When I'm in S.F. and I'm looking for wine, I'm opening stuff at Ruby Wine in Potrero. It’s next door to my coffee shop (Provender), but I also just love the small quaint vibe inside there. Aran is usually always working and can help find a great bottle to open and drink. The wine is affordable, and it isn't at all pretentious! In the East Bay, I hit up Ramen Shop. They have a killer bar program, but they also have some killer food to level out all the alcohol.
Zach: 83 Proof! Great drinks, amazing selection, and a group of great bartenders running the place.

Where do bartenders gather?
Julie: I have to say Drexl is that place for our part of town, along with Bar 355. Our two spots have become the haven of bar professionals in the area, especially after the restaurants close. On industry nights (Sunday and Mondays in particular) you know stopping into either Drexl or 355 means industry company.
Zach: I see a lot of industry people at the Forgery and ABV.

What's a topic of conversation only bartenders have?
Julie: I can't say I talk to non-industry people about blending Long Islands ... Also, yes it's delicious. You're welcome.
Brian: If I told you I would have to kill you, and I think Michael [Ali’s fiancé] would be pissed about that.
Zach: I'll get into the occasional bartender tool conversation, where usually somebody is extolling the virtues of a Japanese jogger or what hawthorn strainer they love. I usually don't stay engaged for long.

Do you guys like to talk shop or is it more social?
Julie: I wish anyone was interested enough to exclusively talk about the cute thing my cat did today, but the truth is whatever happened on our last shift is likely way more entertaining.
Brian: I avoid talking shop at all cost when I am out. I would rather catch up on peoples’ travels and their family life.
Zach: There's always a fair amount of shop talk, but sometimes it is sports/politics/whatever water cooler topic of the day.

What do you like to drink when you go out?
Julie: Somehow I always end up with a highlife or (and) chartreuse.
Brian: I typically drink beer after work. I love draft beer of all kinds, especially German beers and English Ales. Those are two countries who have brewing beer longer than the U.S.A. has been a country!
Austin: I'm a bit more leaned into wine than I am old-fashioned cocktails. I do love cocktails, but they have a time and place. At ABV, I start with a solid Negroni and I'm on my way to the creativity of the gents behind the counter.

Are you bringing back ideas for work, or is it predominantly social/for fun?
Julie: Even in the most social setting, I can't help scoping out what’s working for someone else and I'd say every bartender makes these kinds of mental notes.
Brian: I rarely try to force my ideas of what we do here at Wingtip onto others. I like to see what other bars are doing, and the drinks they make.
Zach: When I'm out drinking, usually I'm looking at back bar selection and maybe trying a cocktail or two. It's as much to appreciate the effort the bartenders have put into their craft as anything, but occasionally it'll inspire ideas. Mostly, it's just good to get out of my own work space and enjoy the feeling of being in a bar.