1. Mark Paschal Resume
5039 45th Ave S ! Seattle, WA, 98118 ! Phone: 949-294-0850 ! E-mail: mark.paschal77@gmail.com
Objective:
! Bartender
Work Experience:
2013 – 2016 The Brass Ring Madison, WI
Bartender/Bar Manager
• After working as a bartender for 11 months, I was promoted to Bar Manager. My
responsibilities included developing new drinks, creating a quarterly drink menu (see
attached for examples), hiring and firing bartenders/bouncers, training new
employees, ordering and keeping track of inventory, coordinating events with
brewers and distillers, streamline the bar and maintain its aesthetic appeal, and
worked with the owners to raise the quality of food served at the restaurant. As a
bartender, I provided friendly and charming food and drink service. Contact Larry
Walsh - larry@thebrassringmadison.com.
2008 – 2013 University of California, Santa Cruz
Graduate Student TA/Instructor
• As a TA, I led group discussion, graded papers, met with students, interacted with
students and faculty, and translated the jargon of professors into accessible language.
As an instructor, I developed my own course on the history of Higher Education,
graded papers, met with my TAs, and gave lectures. Contact Anne Spalliero –
amspa@UCSC.edu
2005 – 2008 Graduate Professional Student Center @ Yale (GPSCY BAR) New Haven, CT
Permittee/General Manager/Bartender/Bar Manager
• For two years I ran the day-to-day operations of this not-for-profit Graduate Student
Bar. I was responsible for payroll, liquor law compliance, bar upkeep,
communication between the Student Senate and GPSCY, paying bills, collecting
bills, hiring new employees, training new employees, and coordinating events to take
place at the pub. I also tended bar or managed the bar twice a week. Prior to
bartending, I worked the door for a year. Contact info@gpscy.net (management
changes as students graduate).
2004 – 2005 Blue Coffee Company Durham, NC
Barista
• Prepared caffeinated drinks and sandwiches for a portion of the population of
Durham, NC. (Owner moved to Phoenix and closed the business in 2005).
2003 - 2004 Hollywood Trading Co @ Fred Segal Santa Monica, CA
Store Manager

2. • After working the sales floor for a month, I was promoted to manager – which
entailed buying merchandise, conducting interviews, selling clothing, tracking
inventory, and organizing the stock and sales rooms.
2001 – 2002 State Street IMS Newport Beach, CA
Mail Room Manager
• Initially hired to deliver and distribute mail and interoffice correspondence, I took it
upon myself to organize the break room, compose an Emergency Preparedness
Plan, write invoices, and order office supplies.
1999-2001 Virgin Megastore Costa Mesa, CA
Assistant Manager
• While an undergrad, I began working at Virgin Megastore as a way to feed my
addiction to music. I started selling CD’s and movies and soon became responsible
for organizing displays, hiring new employees, sending in the payroll, and
coordinating with record company representatives.
1998 – 1999 The Harbor Church Torrance, CA
Junior High Youth Pastor
• At this Pentecostal Church, I preached once a week to the Junior High youth, led
Sunday School, communicated between parents, youth and senior pastors, led
retreats, and organized events in the community.
1994 – 1998 Planner Systems Redmond, WA
Warehouse Supervisor
• During high school, I ran the shipping warehouse of this small real estate supply
company.
Education:
2008 – now: University of California, Santa Cruz Santa Cruz, CA
Doctorate in History of Consciousness
Concentrations: History of Higher Education, US history in the 19th
and 20th
centuries, labor
studies, worker’s inquiry
2005 – 2008: Yale Divinity School, Yale University New Haven, CT
Masters in Philosophy of Religion, May 2008
Concentrations: Theology, labor studies, philosophy
1996 – 2000: Vanguard University of Southern California Costa Mesa, CA
Bachelor of Arts in Religion, May 2000
Concentrations: Theology, youth ministry, community organizing
Volunteer Work:
2012 I volunteered at the Bike Church, a volunteer run bike repair shop in Santa Cruz, once a
week.
References: Supplied upon request.

3. The Brass Ring Presents: Local Distillers
Madison Radical: Deaths Door Vodka, Midori, & NessAlla
blueberry kombucha. $7.00
Sandman: Wheelhouse Whiskey, grapefruit juice, mint infused
honey, ginger beer, & bitters. $7.50
Rhino and the Bird: Deaths Door Gin, NessAlla Elderflower
Lemon Balm kombucha, & lemon juice. $7.00
Mad Town Derby: J Henry Bourbon, Bos Sparkling Hibiscus
Ginger Mead, lemon juice, & grapefruit juice. Served up. $7.50
Snake in the Lake: Old Sugar Distillery’s Cane & Abe Rum,
Dolin Dry Vermouth, Blackberry Brandy, lemon juice & bitters.
Served up with a twist. $7.50
Bitter Death: Deaths Door Gin, Antica Vermouth, & Fernet Branca.
Served on the rocks with orange zest. $7.50
Daily Specials
Monday’s Classic Cocktail: House Margarita - Centenario Silver
Tequila, Triple Sec, & lime juice. $5.00
Tuesday’s Classic Cocktail: Manhattan on the rocks - Four Roses
Bourbon, Dolin Rouge & bitters. $5.00
Wednesday’s Classic Cocktail: Death’s Door dirty martini. $5.00
Thursday’s Classic Cocktail: Daquiri (served up) - Flor de Cana
Silver rum, Triple Sec, & lime juice. $5.00
Friday’s Classic Cocktail: Negroni - Deaths Door Gin, Campari, &
Dolin Rouge. On the rocks. $5.00
Saturdays’s Classic Cocktail: Korbel Sidecar - Korbel Brandy, Triple
Sec, & lemon juice. Served up. $5.00
*Background Picture: Martin Luther King, Jr: Pool shark!
Brass Ring Cocktails: Spring 2015
Rose Hip Old Fashioned: Four Roses Small Batch Whiskey,
house-made rose hip syrup, & orange bitters. $7.50
City Shrub (rhubarb): George Dickel 8 Year Whiskey, Antica
Carpano Vermouth, house-made rhubarb shrub, & bitters. On
the rocks with orange zest. $ 7.50
Chicago 77: Koval Gin, Yellow Chartreuse, lemon juice, &
champagne. Served on the rocks with a twist. $8
Summer Bouquet: Black Haus Blackberry Schnapps, Peach
Schnapps, champagne, & NessAlla Elderflower Lemon Balm
Kombucha. Served up. $6.50
Spring Flowers: Absolut Hibiskus Vodka, Benedictine, &
Dolin Dry Vermouth. Served up, garnished with dried hibiscus
flowers. $7.50
Campari Like a Rock Star: Gran Centenario Silver Tequila,
Campari, grapefruit juice, muddled orange. $7
Infused Margarita: 1800 tequila (the infusion changes, so ask
your bartender or server for details), Cointreau, agave syrup,
& lime juice. $8
Brewery Cocktails
All A Twitter: Spotted Cow, NessAlla Blueberry Kombucha, &
Milagro Silver tequila. $7
Cowjacker: Spotted Cow, Laird’s Applejack, & bitters. $6.75
Honey Bow: Strongbow Cider & Jack Daniels Honey. $6.75
Non-Alcoholic Cocktails
Rhubarb Tart: Rhubarb shrub, orange bitters, & seltzer. $2.50
-With Tito’s vodka: $6.50
Garden Party: Lavender and orange bitters & seltzer water. $2

4. Brass Ring Cocktails: Fall 2015
Pear-Maple Old Fashioned: Four Roses Small Batch Whiskey,
house-made pear-maple syrup, & Angostura bitters. $8
Infused Manhattan: Whiskey, vermouth, & bitters, batched and
infused. See your server/bartender for the particulars. Served up
or on the rocks. $8
Patrick Swayze: Tito’s vodka, Kahlua, & Rumchata. $7.50
Corpse Reviver #2: St. George Botanivore Gin, Cointreau, Lillet, St.
George Absinthe, & lemon juice. Served up. $8
Widow’s Kiss: Laird’s Applejack, Yellow Chartreuse, Benedictine,
& bitters. $7.50
Monona Sunset: Ketel One Oranj, Cointreau, Aperol, & grape-
fruit juice. Served up. $7.50
Harvest Festival: Tru Organic Vodka, apple-cranberry shrub,
lemon juice, & seltzer water. $7
Brewery Cocktails
Raspberry Cow: Spotted Cow & NessAlla Raspberry
Kombucha. $5
Gin and Cider: Rotating cider tap & Koval gin. $6.50
Non-Alcoholic Cocktails
Sparkling Apple-Cranberry: Apple-cranberry shrub and seltzer
water. $2.50
The Brass Ring Presents: Local Distillers
Bees Knees: Deaths Door Gin, persimmon infused honey, & lemon
juice. $7.00
Apricot ‘75: Yahara Bay Barrel-Aged Gin, Rothman & Winter
Apricot Liquer, lemon juice & champagne. $7.50
Janis Joplin: Deaths Door Vodka, NessAlla Raspberry Kombucha,
& lemon juice. $7.00
Isthmus Cocktail: Old Sugar Distillery’s Cane & Abe Rum,
Bos Pomegranate Pyment mead, & lemon juice. Served up with
a twist. $7.50
Warming Glow: Yahara Bay Wis-kee, Rokker Vodka, pecan
simple syrup, & hot coffee (Just Coffee Co-op) - whipped cream
upon request. $7.50
Daily Specials
Monday’s Classic Cocktail: House Margarita - Centenario Silver
Tequila, Triple Sec, & lime juice. $5.00
Tuesday’s Classic Cocktail: Manhattan on the rocks - Four Roses
Bourbon, Dolin Rouge & bitters. $5.00
Wednesday’s Classic Cocktail: Death’s Door dirty martini. $5.00
Thursday’s Classic Cocktail: Daquiri (served up) - Flor de Cana
Silver rum, Triple Sec, & lime juice. $5.00
Friday’s Classic Cocktail: Negroni - Deaths Door Gin, Campari, &
Dolin Rouge. On the rocks. $5.00
Saturdays’s Classic Cocktail: Korbel Sidecar - Korbel Brandy, Triple
Sec, & lemon juice. Served up. $5.00
*Background Picture: Paul Newman - obviously!