Handshake Speakeasy:
How a Dutch bartender became the world's No. 1 in
Mexico City!
- Part 2 -

Successful interview with Eric Van Beek, Bar Director of 'Handshake Speakeasy' ('Handshake') in Mexico City, which may be the busiest bar in the world today.How did he become a bartender, his encounter with Mexico, the breakthrough of 'Handshake', opening a new restaurant in his native Netherlands, and even moving into the culinary world! A rare interview with a lot to cover!

writer：Miho Nagaya（メキシコシティ在住）

Entrance on basement floor.

Respects the Japanese izakaya style!

The interview with Eric van Beek, bar director of Handshake Speakeasy, took place before the opening of Handshake.

When the recorder was switched on, Eric said in Japanese: 'I'm Eric.Welcome!"He began to speak cheerfully.

He seems to like the pub style quite a lot, as he has even adopted that groove in his shop.

'In European and American bars, when you arrive, you have to wait until one of the staff notices you and greets you.You're then made to sit somewhere else and wait again.I don't like it when nothing happens until the first conversation with the bar staff.Hospitality is important in a bar, but it's missing."

"But Japan is different.Japanese people don't say much and are reserved, but in many restaurants, including izakaya, as soon as you walk in, all the staff say 'Irasshaimase!to let them know that you are present."

"When I first went to Japan, I experienced this in an izakaya in Osaka, and when we left the restaurant, the landlady saw us out and bowed deeply to us.She kept bowing until we were out of sight.I was so impressed by their respect for their customers that I wanted to bring this spirit of hospitality to Handshake.

"There is no bar in Mexico that does that.Instead of saying 'Welcome', the staff greet customers with the Spanish word 'Bienvenidos' in unison.When they leave, we say "Gracias" (thank you) and "Hasta Luego" (see you).Not everyone likes to be greeted like that, but most customers like this style.It's the first service we give to our customers and it's important to make their experience good."

Indeed, the author herself was wondering what she would do if she went to a top-class bar and found herself out of place.

However, the tavern-style greeting at Handshake put my nerves at ease.

When I told Eric this, he said, "Yes, that's right!You'd think most bars would be more expensive!"The answer.

But this concept hasn't changed since we first opened.We want people to feel good in our bar, whether they are with their family, partner, friends or even on their own."