Veteran bartender Neil Virgil got his start in the hospitality industry when he was 16 years old.Then working at the US Naval Annex, he learned the importance of being disciplined and maintaining a sharp appearance by shining his shoes and starching his shirts.He grew up in a traditional Bermuda household and learned qualities like respect and patience from his parents at an early age.“My mother just looked at me and had those eyes on me and I would know to behave. If not, broom handles came at me,” he explained.Those principles stayed with him and helped him through 50 successful years of service. Mr Virgil was recently congratulated by Tourism Minister Wayne Furbert for reaching the career milestone.Now head bartender at Fairmont Southampton's Waterlot Inn, Mr Virgil said he was “very proud” of the accomplishment. “Anything I can do for this hotel I will do it,” he said.“It's my job. I like it and I can't see myself doing anything else. If I did anything else I would probably drive a taxi, because I am a people person. I like socialising and talking to people.”The 67-year-old does whatever he can to ensure tourists have a great time in Bermuda. He was the recipient of the Visitor Industry Partnership Award (VIP) for Best Bartender in 2000; he was also recognised as Best Bartender in the 2002 Bermuda Gold Awards.In March he was handed a Memory Makers' award, after being nominated by guests and co-workers at Fairmont Southampton for going above and beyond in his duties.He once went all across the Island looking for a special type of sweet onion that a regular customer liked.“I went all over Bermuda and no-one had them. Come to find out a man brings them in from the US, but he really appreciated it and had a chat with the maître d' and manager here.“He said 'Neil went out of his way to get these onions for me'. The story went around the whole hotel that I went the extra mile.“Years ago we used to do that taxi drivers, everyone in the hospitality industry. If a tourist needed something we would get it for them. That's the way I look at tourism and I see we have to bring that back.”In another instance, a customer asked him for some of his signature cocktail recipes. Mr Virgil didn't have a photocopier available, but took the visitor in his car to the hotel where there was one so he could try the recipes once he returned to his home country.“Tourists like to talk to the local, home-grown people and really get a sense of the Country. They talk to you about everything from real estate to sports. That's why I keep up with the news,” he said.Mr Virgil worked at Henry VIII for nearly three decades; he's been mixing Dark 'n' Stormy cocktails, Bermuda Swizzles and Yellow Birds at the Waterlot Inn for the past year.He said he hopes to spend the next few years training young Bermudians to become better ambassadors for the Island.He occasionally mentors young people at community centre Sandys 360 and encourages them to consider careers in the hospitality sector.Other parts of the world are very passionate about the tourism product they provide, Mr Virgil said. When visiting the Savoy Hotel in London, England, he was impressed with how staff would open car and hotel doors and come out in droves to welcome you.“It was fantastic. I said to myself that is where we have to raise our standards,” he said.If he could teach young people in the industry anything, it would be the importance of manners.“I think we have lost a little bit of that, but if you get them at the right time and right place [saying] 'good morning','good afternoon' and 'yes ma'am' that would make a big difference.“I learned those greetings when I was working with the navy. When people met the officers they would say those things and it sticks in your mind.”He said people in the industry also have to have patience. He does his best to always give customers service with a smile; when the occasional person gets on his nerves he goes outside for a walk.Mr Virgil said: “Fairmont's policy is you never say no, so I do whatever it takes to make [what the guest wants] happen.”