At Pick Your Pour, we believe that great tasting experiences start with knowledge and curiosity, both among employees and guests.
In the hospitality industry, training and experience have a close and important connection, and yet training is often the one that is prioritized in a busy everyday life.
We want to contribute to an industry where employees are continuously learning, guests are discovering more, and everyone has a richer relationship with taste. This allows restaurants and festivals to offer better service and expand taste horizons.
CEO, founder & bartender
I started Pick Your Pour because I love letting people experience new flavors. At the same time, I saw a knowledge gap I could help fill in the hospitality industry. After over 25 years in hospitality, I now get to combine all of my areas of knowledge and favorite pursuits, design, product development and tasting experiences.
CTO & keys
At Code2Career, our mission is to give career changers the skills and confidence to thrive in technology. We have partnered with Pick Your Pour, who shares our strong commitment to supporting those with less experience. Through this partnership, our recent graduates will now be able to gain internships with Pick Your Pour, building new innovative technology from day one.
Marketing & keys
I love working with global branding, storytelling, and data-driven strategies. I've been doing this for over ten years, in startups, small and medium-sized companies, and global organizations.
Full stack developer intern
Turkey
Full stack developer intern
Turkey
Full stack developer intern
Norway
Full stack developer intern
Turkey
Full stack developer intern
Turkey
Full stack developer intern
Germany
Full stack developer intern
Turkey
Full stack developer intern
Turkey
By working to make bartenders and waiters better and happier in their jobs, we also work to make professions such as waiters/bartenders more popular and recognized as careers.
We will pay equal pay to those working at the same level with equal respect regardless of gender.
We will cooperate with other companies that operate on good terms for their employees.
Have as few part-time positions as possible unless it is in the best interest of the employee.
Don't let anyone work for free for exposure/visibility.
Work to get more owners/bartenders to think about how they use raw materials.
Create videos about tips and tricks on how to find short-distance options.
