![]() We offer cash, credit card or open up a bar tab (this is when bartender holds customers card under register ). If the customer is unhappy with the result, the bartender should smilingly offer to remake the cocktail to the patron's specifications free of charge, given the ingredients are not exceptional in cost or r If at any point the bartender runs into difficulty it is best for him or her to acknowledge the problem and attempt again. The bartender also must be avoid under-pouring and over-pouring.Īll beverages should be created in the most orderly fashion with a focus on cleanliness, precision, and presentation. In this instance it is best for a bartender to happily declare that the drink shall be made if the customer is glad make it. Many people will deliberately try to overload the bartender by requesting a drink that the customer thinks the bartender has never heard of. Here the skill of the bartender is often put to the test. Once the guest is obviously ready to order, smile and ask what he, she, or the group, would like to drink. The overall focus is to make guests feel welcomed and happy as well as you appearing to give them all your attention. Smile when they arrive and make sure they know that you will be with them when you can. Make your guests feel comfortable in the same way you would make an old friend feel welcomed at home. If these steps are consistently applied whilst behind the bar, your daily work becomes much more manageable, and your work shifts can be a much more productive time (remember, bartenders are still there to make money!). Check back on customer in a timely manner.Greet your guest(s) and prepare them to order.Situations that cause a lot of grief among patrons, especially those who have been consuming alcohol, can cause conflicts between patrons, or even worse bar staff, and should be avoided at all cost! The way of reducing this potentially dangerous situation is to have a set procedure of service behind your bar. Wash dishes as you go, do not let them stack up as it looks dirty and unorganized.Ī bar can go from slow to a bustling, jam-packed, out-of-control place in only the blink of an eye. left on tables or counters for an extended period. There should be no empty bottles/glasses etc. Also, bus tables, bar tops and wipe down at all times during the shift. Let them know, "you'll be right with them". ![]() Always acknowledge a guest if you are busy with another order or guest. Approach the guest as they enter the entry to your establishment and greet with a smile. When providing service to a patron the bartender should always maintain a cheerful and kind attitude, being able to quickly take a guest's order, prepare the order and complete the transaction in a timing manner that's precise. A good bartender is one who is always ready to greet a guest, accommodate to their needs and serve them with respect and professionalism. Make sure people drink responsibly.īartending is providing excellent service to guest that enters the bar. Refer to your opening/shift change/closing checklist ensuring ALL duties are complete. ![]() Outside furniture must also be wiped at the start of the day. Counter tops and tables must be cleaned with disinfectant, soap and water. ![]() Bartenders must keep their work area clean. To the patrons of a bar, the bartender is a very powerful figure. He/she must make patrons of the establishment feel welcome, secure, and relaxed. See this module's talk page for discussion.Īs stated before, a bartender is not a simple autonomous drink mixer he/she is the most important figure in the establishment. This bartending page has been nominated for cleanup for the following reason: "Needs lots of expansion sections need breaking off to different articles".
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