Autumn Webster is woven into the tapestry of what makes Vegas Vegas. As the assistant manager for BLT Steak at Bally’s, she’s “making sure that people have the time of their lives while they’re here at the restaurant. I give them the most memorable experiences,” she says.

But Webster was a part of this great city long before joining BLT. She was born and raised in Vegas, and her parents have quite the tie-in, too. Her mother was a showgirl, one of the original principal dancers for the Lido de Paris at Stardust, and her father built and sold classic cars to casino CEOs and presidents.

After high school, Webster left Vegas to travel and do volunteer work, but the city called her back, and by the time she was 21 she was bartending and cocktail serving at various spots around the Strip. Three years ago, she joined BLT as an on-call bartender, and after a couple of years she decided to take a chance and apply for a management role. “I bravely walked up to the director one day and told him I had something to talk to him about,” Webster says. “He asked me what we could do better and what I would improve at BLT and I looked him squarely in the face and said, ‘With more than 15 years of experience in the industry, bring me on as your third manager.’” It worked—she got the management position in September.

“It’s been my role to help reset the standard for our service, to focus on and revitalize the experience from what it was,” she says. “We are a boutique, fine-dining atmosphere. ... You still receive the white-tablecloth service that you would get at, say, Ritz-Carlton, but here you can relax and really enjoy yourself.”

The Jag

The name is an acronym for “just another gin” drink, but it’s not just another drink—it’s a really tasty cocktail that’ll have you ordering more than one. One of BLT Steak’s specialty cocktails, the drink is made with Bombay Sapphire gin, Aperol and honey and lemon, orange and grapefruit juices. It’s the perfect cocktail complement to BLT Steak’s new raw bar menu. Grab The Jag during happy hour, which includes half-off all cocktails, from 4-6 p.m. daily while noshing on a dish or two from the raw bar—selections include east and west coast oysters, and dishes like shrimp cocktail, king salmon, ahi tuna and New England lobster sliders.