Bartending often begins as a first step into hospitality, but for many it develops into a long-term career built on craft, creativity and consistency. The announcement of Kayla Saito as the 2026 Diageo World Class Australian Bartender of the Year, earning a place at the Global Final in Scotland (see box below), is a reminder of how far the profession can go when skill and dedication are combined over time.
Vital skills
A good bartender has strong situational awareness. Bars move quickly, and the ability to stay organised while juggling multiple orders, guest interactions and service flow is essential. The best bartenders keep an eye on everything happening across the bar without making it look like effort.
Communication is central to the role. That includes clear coordination with floor staff, reading customers quickly and adjusting tone and pace depending on the moment.
It also extends to storytelling, whether that is explaining the flavour profile of a cocktail, sharing the inspiration behind a signature drink or describing how particular spirits are distilled, aged or sourced. The most memorable bartenders know how to use story as part of service, without slowing it down.
Technical knowledge
Technical knowledge underpins it all. Spirits, flavour profiles, balance, dilution and presentation all matter when building drinks that are consistent and intentional. Much of this comes through repetition, mentorship and exposure to different venues, each with its own rhythm and expectations.
In Australia, entry into bartending requires a Responsible Service of Alcohol (RSA) certificate. Many also complete a Certificate III in Hospitality (SIT30622), which provides structured training in bar operations, customer service, hygiene and safety.
From there, experience becomes the main driver of development, particularly in high-volume venues where speed and accuracy are non-negotiable.
Competitions like Diageo World Class showcase what is possible at the highest level, but the same foundations apply in everyday service. With time, consistency and a willingness to keep learning, bartending can evolve from an entry point into hospitality into a career built on skill, storytelling and progression across venues, cities and stages.
Inside the competition
Kayla Saito, Group Bar Manager at The Mulberry Group in Melbourne, has been named the 2026 Diageo World Class Australian Bartender of the Year.
Competing against seven of Australia’s leading bartenders at the national finals at Maison Bâtard in Melbourne on 29 June, Saito faced a series of challenges designed to test every aspect of the profession, from creativity and technical skill to speed and precision.
One challenge required competitors to create a bespoke cocktail to pair with a taco from El Califa de León, the world’s first Michelin-starred taquería from Mexico City. The judges assessed not only the quality of the drink, but how well it complemented the food and the story behind the pairing.
The deciding challenge, ‘Check on!’, pushed finalists to work at pace under pressure, testing their speed, accuracy and consistency during a simulated busy service. Saito’s standout performance in this final round secured the national title.
She will now become the first woman to represent Australia at the Diageo World Class Global Final, to be held in Edinburgh, Scotland, later this year.