Roy Bates has held plenty of jobs over the years, but bartending is hands-down his favorite -- especially during Masters Week.

"It's something you can always fall back on when you need quick money," he said. "When you have a bartending skill, someone can always use you."

It's been almost a decade since Mr. Bates retired from his job as a food services executive with a Florida-based catering company. Today, he enjoys tending bar and cooking and often teams up with local caterer Terry Wick.

"I'm also a chef," he said. "Sometimes I do more cooking than bartending, just by the nature of the economy."

His busiest time of year? Masters Week, of course.

"Basically, I work with different companies that rent houses and need hospitality," he said. "You always run into someone who needs bartenders."

Although tending bar is a time-honored profession, it also had a modern twist.

"These days, if someone comes up with an off-the-wall drink, I can go to my iPhone and pull the drink up to see how it's made," he said. "Then all I need to do is make sure I have the ingredients."

Most of the golf-fan clientele is predictable, at least in terms of what they will order.

"Older folks usually want whiskey and water -- or something with soda," he said. "Ninety-nine percent of the clientele go with the flow and like whatever the popular liquor we have, and of course we have some wine drinkers, too."

What's the best thing about Masters Week?

"I just have to say, the money," Mr. Bates said. "Its always good during Masters, but -- you earn it. It's long hours, hard work, you have to be on time and be ready, you get hit with lots of rushes and you deal with all kinds of people. But it's fun."