Nope, not learning anything new pal.
There's a working theory explaining why it's difficult for bartenders, in general, to significantly re-work their mechanics. In other words, a shift in the movements associated with everyday tending bar: task priorities, specific tools and how they're used, building/making drinks, tool placements, and incorporating wholly new methods (i.e. stirring) into personal schemas. This is why it's so important to begin with good mechanics which have longevity, ones that will not have to change significantly subject to future trends - and this is what our goal is for you at CABAM.
When I started bartending, even something as simple as holding/pouring bottles were harder than I thought. It's a steep learning curve at first, and lasts for a while until slowly the movements become automated. Nothing brings more joy than getting over this hump, decreasing the amount of concentration it takes to perform what should be automated. This means I can be more aware of the goings-on across the bar: customers waiting, drink orders, dealing with payments, whose been waiting longer, conflict resolution, etc.
If, say, a new trend arises, which means shifting the priority of something small (i.e. adding ice prior - to adding ice after - some task), it's relatively low effort for many to shift their task priority and change-up the automation. Most bartenders are happy to do small changes if they're given good reason and possess an open mind, or in absence of this, have integrity in job performance and/or they want to keep their job.
However, if the bartender has to significantly change what they've been doing, it can be very uncomfortable. Large changes can mean regressing to how they felt when they were a newby. Often, the longer they've been bartending, the less appealing this is. If you have to give large amounts of concentration, once again, to tasks you previously automated, you're back to being less aware across the bar - which usually means less quality in performance associated with that.
This dynamic makes bartenders less flexible. If bar trends go through great changes, and standards in drink preparation are shift far away from what is automated, it can be next to impossible getting changes to stick, even if the bartender agrees completely with the logic of the change.