Very good advice to which I would add:-
Get a bricklaying trowel ( they're quite big ) Get a surface on which you can "butter up" the mortar ( it needs a little working by the trowel when you first pick it up, to loosen it up and turn it into a "sausage", by scooping it up with the side of the trowel and turning it over and over in a sausage shape ) As suggested, put a zigzag pattern on the mortar you lay before the brick goes on; this is to allow you to adjust the height of the brick by introducing airspaces. If you lay the brick on a flat bed of mortar, you will be able to tap it down only by squeezing mortar out of the joints; this will only work for small adjustments, if you keep tapping the flat bed of mortar will sieze solid, and you'll have to take the brick off and start again with new mortar.
Also, did you use plasticiser in the mix? Another thing which I would like others to comment on, is the use of "soft" sand for mortar ( doesn't feel gritty, small rounded particles, usually golden brown in colour ). I have always used fairly gritty silver sand ( it seems to be de riguer in my locale ), but I'm sure it doesn't help the properties of mortar or the ease of spreading it.
IMHO bricklaying is genuinely difficult, and there is no one thing or tip that makes it easier, only a host of techniques and tools and experience ( e.g. getting the mix consistency right is absolutely fundamental )
Andy