What it's like working at 568

Named after the number of millilitres in a pint, FiveSixEight (568), is Imperial College's cornerstone social scene. Sports night, post-exam drinks or social events are all hosted at 568 or the adjoined venues, Metric and the Union Bar. And though most Imperial attendees will only know the bar for its £3 pints of cider or the £10 for 4 Jäger-bomb deals, there is much more to the venue once you join the team behind the scenes. As Felix's Food Editor, I was eager to learn more and decided to join the team to explore the inside workings of ICUnion.

The application and training

Applications opened at the end of the academic year, and applicants are expected to pass a simple interview regarding drinking laws and basic customer service skills. As long as you understand that selling alcohol to anyone under 18 is absolutely forbidden, a friendly smile goes a long way and upselling is the aim of the game - you are good to go. Followed, was a day-long training at the bar, learning the internal and legal laws and a few skills such as pouring a pint from the taps. I can only imagine what our instructor thought as we gawked at the first Carling we all poured, aiming for that perfect head and no-spill. Cocktail or spirit training is not explicitly provided as these drinks are too expensive for everyone to experiment with. However, more experienced and senior members have always been more than kind to me explaining the ingredients of a Shandy, Pimms or an Aperol Spritz, and showing me how to avoid a large foamy head on some taps. Fortunately, the majority of drinks are self-explanatory, such as a Gin-and-Tonic or a Rum-and-Coke.

I have never worked in a bar before and learned to prepare different drinks, learned what a lager and an IPA was, learned to pour a Guinness, learned what makes a bar run efficiently, and the benefit of having deals and specials, such as the mega-cocktails currently available.

Shifts and ID

The staff work on average at least once a week, and should work at least once on a Wednesday (Sports Night) or on a Friday following the end-of-week release. My first shift was on a Friday evening from 4 to 8pm in late January. With limited experience, I was sent to Metric to avoid the heavy crowd in 568, happily wearing my mandated STAFF t-shirt.

One student pitched his start-up idea and asked for my Instagram. One student ordered three double gin-and-tonic within an hour and a half, and since it is illegal to serve someone who is drunk, we had to cut him off when he came for the fourth. Groups of friends came to order a series of shots to celebrate a milestone and very young looking students, who were not in the habit of carrying their IDs, were upset to learn they were limited to soft drinks and juice. An Imperial ID does not replace a valid age-ID and photos of IDs are technically not accepted. Estimating someone's age is difficult, particularly with first-year students.

Getting to know Imperial

During my first shift, I briefly met many different characters, and with every following four hour shift, I saw more a diverse Imperial student body than in the first three years of my studies. Customers came from all around the world, ordering in Spanish, Korean or German accents. Some were chatty, some rather quiet, some looking exhausted and underslept, some ready to go out and some exhausted from a sports event. I would try and guess where someone was from while we waited for their Guinness to settle or for someone to change the kegs, offering a bit of time to practice casual cheerful conversation with strangers.

When I worked the floor, picking up cups and plates, I would often overhear the most private conversations. With only a few seconds to pick up an item, I would only hear phrases such as "I just got rejected from Investment Banking..." or "I do not know what my girlfriend wants..." and "I just scored a 41% on my math exam, and I am a master's student in Maths!". Other discussions revolved around grants and PhDs. Naturally, a bar is a place of discussion and sharing, and Imperial offers a balance of personal and scientific conversation.

Working the floor brings up the grocery cart dilemma. If customer's had the habit of returning glasses to the bar or throwing the plastic cups into the trash once they are done, it would make the space free for the next customers. The majority leave behind empty glasses, few using them as ashtrays.

The staff is a solid team

The highlight of working at ICUnion is the staff. Senior and junior members are more often students working towards various degrees in every department. I spent one wonderful shift with an aspiring cardiac-surgeon, discussing medicine and surgery. Other shifts, we discussed our diverse cultural backgrounds and life. The staff is social, kind, and respectful. I was at most impressed by the teamwork. More often than not, even during busy shifts, if one colleague was closer to the Carling tap and heard a customer order a pint, they would start pouring it as I charged the customer. If only every team project worked this well. Lastly, the leadership provided clear weekly updates and reminders, and simple methods to provide feedback, however deals were not always well communicated to the staff.

I recommend any student looking for a flexible, closeby side-job to work at 568 and experience Imperial from the lens of a 568ml large glass. You not only learn great social and teamworking skills, but get to patronise your 24-year old friends by asking for their IDs.