It’s 11:30 on a Saturday night, and Hundo is filling up. As students crowd the bar, yelling for beers, Danny Gornetzki is in his element. He pours shots, cracks jokes and moves fast.To Gornetzki, bartending for his friends isn’t a one-time stint at a frat party. It’s his life. “Most college kids think tending at a college bar is a pretty glorious job,” he says. “And they’re right. It’s fun.”An ‘08 Communication grad, Gorntezki forayed into the industry during his sophomore year as a Keg bouncer, and is now a manager at Hundo. “It’s pretty cool to be a part of one of the busiest, most popular Northwestern bars,” he says.Those who are good at it quickly realize that it could be a career. Bartending three nights, Gornetzki would make $550 a week. The owner of a bar in a busy college town typically makes $100,000 to $200,000 annually, Gornetzki says.It’s not easy to get there, though. “You have to be outgoing,” Gornetzki says. “It gets hectic on busy nights.”It took more than personality for Weinberg senior Chloe Arthurs to land one of the most coveted jobs in the industry this summer. Arthurs, who bartends at both Hundo and Bill’s Blues, had to revamp her resume and canvass New York City bars before being hired. As a cocktail waitress at a swanky hotel’s exclusive rooftop bar, Plunge, in the Meatpacking District, she made nearly $9,000 in two months and mingled with high-powered clientele. She took home hundreds in cash tips every shift on top of her hourly wage, once pocketing $600 from a single patron. “I was dealing with directors and producers,” she says. “It was very exciting, very fast-paced.”The work has other perks besides a salary greater than what many students will make their first year out. “I’ve seen and heard some pretty scandalous stuff – I ‘ve seen people cheating on each other; lots of fibs and lies. Sometimes I can’t control myself and just burst out laughing,” Gornetzki says. “Even if I’m not out on the dance floor, it still feels like I’m going out,” says Weinberg sophomore Tina Kiwala, who works as a server at Hundo. “It doesn’t really feel like a job.”But it is a job, and insiders know the tricks of the trade to maximize their earnings. “If someone orders a vodka and soda, it’s more lucrative to sell Belvedere or Grey Goose than Absolut. So I would just say, is Belvedere OK? Of course it’s OK with customers,” Arthurs says. “It’s great. Bartending is a really fun job to have, and if you’re good at it, you can make it work for you.” Not to mention drinks on the house.