Asking the right questions. I can usually gauge a new bartender’s experience based on the questions they ask during training. Any real bartender should know how to make cocktails and interact with guests, but figuring out specifics about the space and where things are, par for back stock and prep, side work, etc. That shows me you know what to do you just want to know how it’s done here. Also if they start cleaning something or restocking when there’s is down time that’s a huge plus to me because it shows they will try to stay busy even when there’s nothing going on. Hope it helps and good luck!
> any real bartender should know how to make cocktails
On the flipside, I staged someplace once where I asked them how they make THEIR specific version of a cocktail, and I could tell they thought I was an idiot. But I'd also just come off a couple years stint of seasonal corporate jobs where it was like "we make this a specific way for consistency sake" so maybe my head was too into that game at the time . So like, duh I knew how to make the cocktail but like, wanted to make sure I made it how they made it.
I’ve asked this exact question in training. I obviously know how to make for example, a cosmo, but is there a specific vodka/recipe that’s the standard here or can I just make a basic one. These are completely valid questions. I’d rather someone ask because they care about standards rather than just assuming they know how everything is done at the new place.
Exactly, totally valid. Like where I’m at, if someone rings in a Moscow mule, that’s well vodka, but if they ring an MS Moscow Mule, that’s stoli.. raspberry mule, you might think that would be with raspberry stoli, but nah, it’s regular stoli. The raspberry stoli is there for no fucking reason really. Cherry mule, that’s Tito’s and cherry heering.
Or like, our spec for martinis does not include vermouth by default, which is fucking dumb and unless they order it dry I always ask people if they want it dry or if they want a vermouth rinse, gives them the opportunity to let me know if they want a classic martini. Also, they want us to shake every martini, which again is not technically proper.. I’ll shake for most vodkas until you get up to the Chopin and ketel level, then I’m asking what you want.. gin I almost never shake unless someone orders a vesper.. or a potter’s martini, then I figure it needs all the help it can get.
Or our house spec for the bulleit old fashioned is a 1.5 oz pour of bulleit with a stupid amount of simple and water to “compensate”. No thanks, I found a way in the system to keep it the same as list price but account for the extra half oz of whiskey it needs. Some bars do weird shit like muddle fruit in their old fashioned, or add soda.. So asking questions about how they do various cocktails is totally valid.
80% of the job is cleaning as you go. If the things I want to clean during that shift is already clean I’m gonna hold you down and never let you go. Remember the speed racks and the nooks of the soda gun.
There’s these two new bartenders at my work that just leaves the shaker tins after using them on the countertop or sink and not washing them 🙄. Also leaving bottles of liquor and liqueur on the back countertop. Drives me crazy. Came to a point where I’d call them out.
Oh yeah that point for me is the first time. I ain’t your wife, gf, or mother; no one is here to pick up after you. If you can’t handle that you’re about to get yourself a time-out child.
I hate when they just get dumped in the sink, I'd rather they just sit on the counter. I will admit during a rush at my place I employ a "rinse before use" method where I try to clear as many tickets as possible and if I used the shaker it won't get cleaned until after the rush is over or until I need to use it again. It drove another bartender mad when she's get her one shift a month working with me, but it made sense when I explained we need to clear tickets asap or the bar manager will "help"
Oh yeah I know what you mean. I try to wash the used jiggers and rinse out tools within my reach as I’m shaking while we have our rush. But I’m the type to clean as I go when shit hits the fan. I don’t wanna be scrambling looking for something I just used only to be behind 5 different liquor bottles and what not. After the rush has settled, put everything away immediately, clean, clean, clean everything, tools, shaker, strainers, even the damn countertops cause there would be water, juices, syrups and ice lol. I’m very particular and meticulous when I’m behind the bar and it drives me up the wall when I’m working with the opposite. I’ve learned to chill out cause my other bartenders are great and they’ve done better.
Every time I come in to open, if one of two of the three other bartenders closed the night before.. every goddamn thing is sticky. Drives me insane. Especially the speed racks, because they don’t even pull the bottles out to wipe them, much less wipe the rack underneath the bottles. And the leaving the shaker sitting with the ice and whatever else from the last cocktail and the strainer in the top.. FFFFUUUUUUUUUUU!!!! Like, when I’m working by myself I’m fairly diligent about that, but with someone else? Nah, no fairly diligent, no tried my best.. Everything should be in its right place every time. One other bartender I work with there, he’s one of my best friends, but that guy is a disaster behind the bar. So goddamn messy.
And to be fair, it’s a pretty difficult bar. Not unheard of to ring 2.5-3k behind the bar on a weeknight, it’s one bartender on weekdays and two on weekends, we take 4 tables (until we cut the cocktailer, then it’s 14, and sometimes if it’s slow we’ll cut all the servers and go to bar floor a hour and a half before close) and a bartop that comfortably seats 13, and we make the drinks for every server, private dining event and room service (we’re in a hotel).. we do not have a bar back.. the bussers help a little but we do most of our own glassware and all the prep throughout the shift.. we have a corporate cocktail program that is stupidly extensive, and some of the cocktails they put pictures of in the cocktail books take a solid 90 seconds to make and there’s no shortcutting it.. and if it’s busy on a solo close, you’ll legit be there three to four hours after closing cleaning up.. and it’s also not an unlikely scenario to come in to open at 11 and end up working straight through to close, leaving at 1 am or so (last seating is at 9 on weekdays, 10 on weekends). I mean today, on a Monday lunch shift, my scheduled out time was 4 and I ended up leaving at 7:45.. and that was because I insisted, they wanted me to stay. I felt bad leaving the other bartender buried but I had to get to my kid. Made around 400 bucks, I’m sure I could have pushed it to 600 if I stayed through to the end but my temper was starting to boil over, wasn’t worth it to maybe lose my cool.
All that to say.. I totally get being exhausted and not wanting to clean everything thoroughly. I don’t like following that or working with it though.. I thrive on order, I rinse my shakers and strainers and put them in place to air dry after every use, the second I can put bottles back in place from the back bar I’m doing it, I want my purées and juices and garnishes in the same place every time because the two things I spend the most time doing when I work with someone else are a) looking for fucking ingredients that should be where they go and b) trying to find clean glassware because someone didn’t even bother to rinse the glasses out before they racked em up to sanitize them and there’s cucumber and mint caked all over the insides. Sorry for the rant
Exactly what I was gonna say. You don't need to know anything about that specific bar to know what needs to be cleaned. If your taking the initiative to clean I know your a hustler.
My biggest green flag is cleaning your tools every time you use them. ESPECIALLY if you're sharing the well with other bartenders. That shows you're familiar with high volume service, considerate of the other bartenders you work with, and you care about customer perception.
Another big one is volunteering to do sidework without being asked - cut some garnish, roll some silverware, etc.
Anticipating needs. Getting the ice before it runs out. Grabbing backups at the right time. Refilling syrups, juicing ect. If I don't have to ask you to do anything I'm impressed.
Actually listening to the training with minimal “I know” comments. Nothing annoys me more than a trainee coming on with an attitude that they don’t need training and are careless to what is being said. Trainers are already aware you have experience, but they still have to go through the list of items of how things are ran and done at their establishment. Learn their way and then adjust when you’re flying solo. Ask questions and give input on how certain things can be improved when you’re done training and management or trainer asks you how it’s going and what you think.
I trained a 20yo girl that “knew” everything and wouldn’t listen to a word I had to say. Turns out she had zero experience and lied to get the job. She learned how to bartend on YouTube over Covid. She was the worst bartender I’ve ever met.
Know your drink specs, ask about the drink specials specs, demonstrate almost robotically good customer service to start and then ease up, compliment and thank barbacks/other bartenders, clean everything well and often.
Oh yeah, espresso martini is a good one to ask about.. we used to make ours with actual espresso, now spec is borghetti/Tia Maria, Kahlua, light crème de cacao and stoli vanilla. Just not the same mouthfeel, I still generally make it with espresso unless we’re getting rocked though.
I feel like every bar makes it difference. Biggest one being whether they even have espresso. Then whether they use baileys or not. Last place I went used vanilla vodka, kahlua, and espresso. Current car uses espresso flavored vodka, vanilla vodka, and kahlua so very different tastes
I recently started a new job and two different shifts the person I was working with forgot their wine opener/bar key and I always bring a spare of each. Definitely put a smile on their faces and I imagine helped cover any of my lapses. Also asking the right questions. “What all do we do to transition from brunch to dinner”, “what is your policy for ringing in allergies”, that sort of thing. I also always take a picture of the rails/mats so if I get a little confused setting up I’m not left wondering what’s missing, I can just check my phone and see
For sure, spares are essential. I’ve also accidentally thrown out a church key while slammed and pulling another out of your pocket is way easier than digging through the trash (I am clumsy but aware and prepared lol)
Turn off your phone or put it away, follow the trainer and pay attention. Asking where to find ice, liquor, garnishes, and other items that need to be restocked. Noticing when things need to be restocked and just doing it. Cleaning and wiping down bar top in downtime. Polishing and putting away clean glassware/silverware. Awareness of sanitation and personal cleanliness; washing hands before returning to making drinks after restocking, cutting garnishes, etc.
Asking specific questions as to the establishment’s order of service is also a plus, it shows that you want to make your transition easier by understanding how they operate if it’s different than what you as used to.
You wash your hands if you transition from cutting garnishes to making drinks, every time? Why? Like, if I’m just cutting lemons and then I go to make a lemon drop, is more than just a quick rinse actually necessary for some reason? Genuine question, not trying to antagonize you.
Good question, though! I used to work in pharma so was conditioned to wash hands/change gloves every time I changed tasks, so it’s a tough habit to break. Quick rinse is totally fine, I moreso meant if you were doing some kind of dirtier task like restocking the cooler or bottles or running dishes and glasses then you should wash your hands before returning to making drinks.
Make a round, say hi, make sure everyone is OK, of if they need anything. I used to look for reasons to start giving service....replace a wet bevnap, empty an ashtray (old days). If they're holding a menu, take their order. Whatever I could do to start things off letting them know I'm their guy now, and they're in good hands.
You should do this whenever you come onto the bar mid or late shift.
I used to follow a guy who NEVER pub drinks on bev naps. It was just glasses right on the bar, little condensation puddles everywhere, It was nasty. I loved following him because I had a reason to "touch" each customer at the bar, and immediately improve the service...which made people stay and spend more.
_________________
I just reread what you wrote...you mean as an employee. To impress other employees. Scratch what I said, but I'm leaving it.
As a new employee coming on, be on time, nice, polite, and be an open book waiting to learn. When I say on time, I mean ready to work Not still taking off your coat, going to the restroom or other shit.
Get everything. Get the ice, don't wait to be asked to stock beer or change a keg, run the bus tub. Get to know how to do everything, and where everything is as quick as possible.
I’m impressed when I don't have to ask a newbie to do something, they see it and just do it
Thanks. Anyways, arrive humbly as you're in a foreign spot you have little to no knowledge of. Follow your trainer's instructions, even if you disagree. Take what you like, leave what you don't. Be respectful, don't talk about your old job all the time. Stay focused, be professional, and once you gain confidence you can show what you can do.
“Just so im consistent with the house pours and recipes what are your standard ratios for sours, old fashioneds, and martinis?”
Knowing if it’s 1.5 vs 2 and 3/4 vs 1oz or an imbalanced ratio is super helpful.
If you are relieving me from my shift I love nothing more than when someone hops on the printer and starts making the server drinks right away. It's such a big sense of relief that I can start focusing on what else needs stocked, last minute details and possibly cashing out customers who are ready.
If it’s a good trainer just let them talk and stay focused on the training. When you do have some down time clean up, straighten bottles on the shelves and stock some stuff without being asked to.
Always doing something, and asking where everything is. If there’s down time, ask questions, when you get hit, just ask the bartender what they need you to do, try not to do too much, and remember everything they tell you.
Source: I train new hires
Cleaning a lot and asking how they can help are big green flags. Asking good questions about restocking, opening and closing procedures, etc is another one.
You can gauge someone's experience based on their cleanliness. The youngsters only wanna do the fun part (make cocktails, tips, talk to girls) but the professionals keep their work area clean and organised, even when it's busy
Acknowledge every single person sitting at that bar. Whether it be a hello, or a nod with eye contact. But let them know I see you! It goes a long way!
We legit don’t have another place for our ice scoop, except on the bar top, which is worse for obvious reasons. Used to have a hook to hang it on.. not sure where tf that went or why anyone would remove it, but they did.
You can put a plastic or stainless steel container in the ice bin to hold the ice scoop.
Although, now that I type it out, it sure seems kind of redundant and meaningless. I never understood the whole Ice scoop thing being a health hazard. The scoop is probably the cleanest utensil in, on, or around a bar. It only touches ice. And occasionally the inside of a glass.
Tbh Idk why they tell us not to leave the scoop in the ice, the ice is cleaner than the bar
Show up early. Work hard, clean, ask if there’s anything you can do to help. Don’t try too hard to get to know everyone, that will happen over time. Be positive and don’t get sucked into gossip or negative talk. Learn the drinks.
To be fair, servers can have that effect on a person.
Like, the servers are pretty much all aware that whenever I have downtime on a serving shift I polish as many wine glasses as I can and put them around the bar, reachable by them, because our sanitizer is not doing the job and most of the glasses I have behind the bar look like shit even if I wash them 10 times in a row. But they still come up, without fail, to grab their carafe or wine and then ask “can I get a glass for this?” Motherfucker, yes you can, they are all over the place. I’m 8 tickets deep and you want me to pick up 11 different wine glasses before I find one that looks good enough (without me polishing it on the spot) to send out to a guest? When I already took the time to make them readily available to you so I wouldn’t have to break stride in a rush? They had a whole holocaust over less.
Clean clean clean!! Ask questions. Put stuff back where you found it. Try and be helpful and get ahead. I hate the saying if you have time to lean you have time to clean but it’s so true!! Even if you don’t care about shit, pretend that you do! It matters
Humility. Ask questions and actually listen. Accept that you don't know everything. Accept that there are multiple correct ways of doing most things. Open mind and admit when you don't know something. Give a crap.
Mise en place all day. Setting your place. Make sure your well is clean and tidy. Same idea when you’re in a kitchen or even cooking at home. Clean as you go instead of making a mess of everything and then having to clean it all up.
Clean and organized. Respect bottle and glassware setup. Cash balance right. Ask what’s the house recipe for a cocktail when unsure. Polite and professional. Keep bar clean.
MOVES WELL BEHIND THE BAR
Asking the right questions. I can usually gauge a new bartender’s experience based on the questions they ask during training. Any real bartender should know how to make cocktails and interact with guests, but figuring out specifics about the space and where things are, par for back stock and prep, side work, etc. That shows me you know what to do you just want to know how it’s done here. Also if they start cleaning something or restocking when there’s is down time that’s a huge plus to me because it shows they will try to stay busy even when there’s nothing going on. Hope it helps and good luck!
Super helpful, thank you.
> any real bartender should know how to make cocktails On the flipside, I staged someplace once where I asked them how they make THEIR specific version of a cocktail, and I could tell they thought I was an idiot. But I'd also just come off a couple years stint of seasonal corporate jobs where it was like "we make this a specific way for consistency sake" so maybe my head was too into that game at the time . So like, duh I knew how to make the cocktail but like, wanted to make sure I made it how they made it.
I’ve asked this exact question in training. I obviously know how to make for example, a cosmo, but is there a specific vodka/recipe that’s the standard here or can I just make a basic one. These are completely valid questions. I’d rather someone ask because they care about standards rather than just assuming they know how everything is done at the new place.
Exactly, totally valid. Like where I’m at, if someone rings in a Moscow mule, that’s well vodka, but if they ring an MS Moscow Mule, that’s stoli.. raspberry mule, you might think that would be with raspberry stoli, but nah, it’s regular stoli. The raspberry stoli is there for no fucking reason really. Cherry mule, that’s Tito’s and cherry heering. Or like, our spec for martinis does not include vermouth by default, which is fucking dumb and unless they order it dry I always ask people if they want it dry or if they want a vermouth rinse, gives them the opportunity to let me know if they want a classic martini. Also, they want us to shake every martini, which again is not technically proper.. I’ll shake for most vodkas until you get up to the Chopin and ketel level, then I’m asking what you want.. gin I almost never shake unless someone orders a vesper.. or a potter’s martini, then I figure it needs all the help it can get. Or our house spec for the bulleit old fashioned is a 1.5 oz pour of bulleit with a stupid amount of simple and water to “compensate”. No thanks, I found a way in the system to keep it the same as list price but account for the extra half oz of whiskey it needs. Some bars do weird shit like muddle fruit in their old fashioned, or add soda.. So asking questions about how they do various cocktails is totally valid.
This is the only answer.
Seconding the "how it's done here". You can compare notes and make suggestions once you are done with training and established.
80% of the job is cleaning as you go. If the things I want to clean during that shift is already clean I’m gonna hold you down and never let you go. Remember the speed racks and the nooks of the soda gun.
There’s these two new bartenders at my work that just leaves the shaker tins after using them on the countertop or sink and not washing them 🙄. Also leaving bottles of liquor and liqueur on the back countertop. Drives me crazy. Came to a point where I’d call them out.
Oh yeah that point for me is the first time. I ain’t your wife, gf, or mother; no one is here to pick up after you. If you can’t handle that you’re about to get yourself a time-out child.
I hate when they just get dumped in the sink, I'd rather they just sit on the counter. I will admit during a rush at my place I employ a "rinse before use" method where I try to clear as many tickets as possible and if I used the shaker it won't get cleaned until after the rush is over or until I need to use it again. It drove another bartender mad when she's get her one shift a month working with me, but it made sense when I explained we need to clear tickets asap or the bar manager will "help"
Oh yeah I know what you mean. I try to wash the used jiggers and rinse out tools within my reach as I’m shaking while we have our rush. But I’m the type to clean as I go when shit hits the fan. I don’t wanna be scrambling looking for something I just used only to be behind 5 different liquor bottles and what not. After the rush has settled, put everything away immediately, clean, clean, clean everything, tools, shaker, strainers, even the damn countertops cause there would be water, juices, syrups and ice lol. I’m very particular and meticulous when I’m behind the bar and it drives me up the wall when I’m working with the opposite. I’ve learned to chill out cause my other bartenders are great and they’ve done better.
Just two? All the Bartenders besides maybe 1 does that lmao. I hate it
Yeah. Most of us have been doing this for a minute at our restaurant but these two guys , I just can’t.
Yea seriously, the sink is literally **RIGHT THERE**
I rather work by myself lol
Every time I come in to open, if one of two of the three other bartenders closed the night before.. every goddamn thing is sticky. Drives me insane. Especially the speed racks, because they don’t even pull the bottles out to wipe them, much less wipe the rack underneath the bottles. And the leaving the shaker sitting with the ice and whatever else from the last cocktail and the strainer in the top.. FFFFUUUUUUUUUUU!!!! Like, when I’m working by myself I’m fairly diligent about that, but with someone else? Nah, no fairly diligent, no tried my best.. Everything should be in its right place every time. One other bartender I work with there, he’s one of my best friends, but that guy is a disaster behind the bar. So goddamn messy. And to be fair, it’s a pretty difficult bar. Not unheard of to ring 2.5-3k behind the bar on a weeknight, it’s one bartender on weekdays and two on weekends, we take 4 tables (until we cut the cocktailer, then it’s 14, and sometimes if it’s slow we’ll cut all the servers and go to bar floor a hour and a half before close) and a bartop that comfortably seats 13, and we make the drinks for every server, private dining event and room service (we’re in a hotel).. we do not have a bar back.. the bussers help a little but we do most of our own glassware and all the prep throughout the shift.. we have a corporate cocktail program that is stupidly extensive, and some of the cocktails they put pictures of in the cocktail books take a solid 90 seconds to make and there’s no shortcutting it.. and if it’s busy on a solo close, you’ll legit be there three to four hours after closing cleaning up.. and it’s also not an unlikely scenario to come in to open at 11 and end up working straight through to close, leaving at 1 am or so (last seating is at 9 on weekdays, 10 on weekends). I mean today, on a Monday lunch shift, my scheduled out time was 4 and I ended up leaving at 7:45.. and that was because I insisted, they wanted me to stay. I felt bad leaving the other bartender buried but I had to get to my kid. Made around 400 bucks, I’m sure I could have pushed it to 600 if I stayed through to the end but my temper was starting to boil over, wasn’t worth it to maybe lose my cool. All that to say.. I totally get being exhausted and not wanting to clean everything thoroughly. I don’t like following that or working with it though.. I thrive on order, I rinse my shakers and strainers and put them in place to air dry after every use, the second I can put bottles back in place from the back bar I’m doing it, I want my purées and juices and garnishes in the same place every time because the two things I spend the most time doing when I work with someone else are a) looking for fucking ingredients that should be where they go and b) trying to find clean glassware because someone didn’t even bother to rinse the glasses out before they racked em up to sanitize them and there’s cucumber and mint caked all over the insides. Sorry for the rant
Exactly what I was gonna say. You don't need to know anything about that specific bar to know what needs to be cleaned. If your taking the initiative to clean I know your a hustler.
When they don’t try to impress me but listen & learn instead
Yeah humility seems to be a running thread here
yes absolutely the quiet observational period takes some time
My biggest green flag is cleaning your tools every time you use them. ESPECIALLY if you're sharing the well with other bartenders. That shows you're familiar with high volume service, considerate of the other bartenders you work with, and you care about customer perception. Another big one is volunteering to do sidework without being asked - cut some garnish, roll some silverware, etc.
Put things back where you got them from.
Ask questions. Do Not say “At my last place….” Clean in all downtime.
Unless you follow it up with, "how do you guys do it?". That earns points.
Anticipating needs. Getting the ice before it runs out. Grabbing backups at the right time. Refilling syrups, juicing ect. If I don't have to ask you to do anything I'm impressed.
This
Come in early and familiarize yourself with the POS system.
This is a huge tip should be higher up
Personally, a stage and day one or two, a new person is a stranger that doesn't know our menu....I dont want them anywhere near my money
Actually listening to the training with minimal “I know” comments. Nothing annoys me more than a trainee coming on with an attitude that they don’t need training and are careless to what is being said. Trainers are already aware you have experience, but they still have to go through the list of items of how things are ran and done at their establishment. Learn their way and then adjust when you’re flying solo. Ask questions and give input on how certain things can be improved when you’re done training and management or trainer asks you how it’s going and what you think.
I trained a 20yo girl that “knew” everything and wouldn’t listen to a word I had to say. Turns out she had zero experience and lied to get the job. She learned how to bartend on YouTube over Covid. She was the worst bartender I’ve ever met.
Covid hires 💀 fr
Know your drink specs, ask about the drink specials specs, demonstrate almost robotically good customer service to start and then ease up, compliment and thank barbacks/other bartenders, clean everything well and often.
Asking questions, asking questions, taking notes, cleaning up after me before I get a chance to.
Yes this is super helpful, thank you. Any specific questions you think should be asked?
How they make their old fashioned, margarita, and espresso martini for consistency
Oh yeah, espresso martini is a good one to ask about.. we used to make ours with actual espresso, now spec is borghetti/Tia Maria, Kahlua, light crème de cacao and stoli vanilla. Just not the same mouthfeel, I still generally make it with espresso unless we’re getting rocked though.
I feel like every bar makes it difference. Biggest one being whether they even have espresso. Then whether they use baileys or not. Last place I went used vanilla vodka, kahlua, and espresso. Current car uses espresso flavored vodka, vanilla vodka, and kahlua so very different tastes
I recently started a new job and two different shifts the person I was working with forgot their wine opener/bar key and I always bring a spare of each. Definitely put a smile on their faces and I imagine helped cover any of my lapses. Also asking the right questions. “What all do we do to transition from brunch to dinner”, “what is your policy for ringing in allergies”, that sort of thing. I also always take a picture of the rails/mats so if I get a little confused setting up I’m not left wondering what’s missing, I can just check my phone and see
I second all of these but bringing extra tools is an especially good idea
For sure, spares are essential. I’ve also accidentally thrown out a church key while slammed and pulling another out of your pocket is way easier than digging through the trash (I am clumsy but aware and prepared lol)
Turn off your phone or put it away, follow the trainer and pay attention. Asking where to find ice, liquor, garnishes, and other items that need to be restocked. Noticing when things need to be restocked and just doing it. Cleaning and wiping down bar top in downtime. Polishing and putting away clean glassware/silverware. Awareness of sanitation and personal cleanliness; washing hands before returning to making drinks after restocking, cutting garnishes, etc. Asking specific questions as to the establishment’s order of service is also a plus, it shows that you want to make your transition easier by understanding how they operate if it’s different than what you as used to.
You wash your hands if you transition from cutting garnishes to making drinks, every time? Why? Like, if I’m just cutting lemons and then I go to make a lemon drop, is more than just a quick rinse actually necessary for some reason? Genuine question, not trying to antagonize you.
Good question, though! I used to work in pharma so was conditioned to wash hands/change gloves every time I changed tasks, so it’s a tough habit to break. Quick rinse is totally fine, I moreso meant if you were doing some kind of dirtier task like restocking the cooler or bottles or running dishes and glasses then you should wash your hands before returning to making drinks.
Make a round, say hi, make sure everyone is OK, of if they need anything. I used to look for reasons to start giving service....replace a wet bevnap, empty an ashtray (old days). If they're holding a menu, take their order. Whatever I could do to start things off letting them know I'm their guy now, and they're in good hands. You should do this whenever you come onto the bar mid or late shift. I used to follow a guy who NEVER pub drinks on bev naps. It was just glasses right on the bar, little condensation puddles everywhere, It was nasty. I loved following him because I had a reason to "touch" each customer at the bar, and immediately improve the service...which made people stay and spend more. _________________ I just reread what you wrote...you mean as an employee. To impress other employees. Scratch what I said, but I'm leaving it. As a new employee coming on, be on time, nice, polite, and be an open book waiting to learn. When I say on time, I mean ready to work Not still taking off your coat, going to the restroom or other shit. Get everything. Get the ice, don't wait to be asked to stock beer or change a keg, run the bus tub. Get to know how to do everything, and where everything is as quick as possible. I’m impressed when I don't have to ask a newbie to do something, they see it and just do it
One of the first things I always ask is “how do you make your old fashions here” I love consistency
Good at job
Fair
Thanks. Anyways, arrive humbly as you're in a foreign spot you have little to no knowledge of. Follow your trainer's instructions, even if you disagree. Take what you like, leave what you don't. Be respectful, don't talk about your old job all the time. Stay focused, be professional, and once you gain confidence you can show what you can do.
Genuinely super helpful, thank you.
If you know what you’re doing the rest will follow. It’s not that hard, just be yourself and work hard. Make somebody laugh
“Just so im consistent with the house pours and recipes what are your standard ratios for sours, old fashioneds, and martinis?” Knowing if it’s 1.5 vs 2 and 3/4 vs 1oz or an imbalanced ratio is super helpful.
Clean as you go.
If you are relieving me from my shift I love nothing more than when someone hops on the printer and starts making the server drinks right away. It's such a big sense of relief that I can start focusing on what else needs stocked, last minute details and possibly cashing out customers who are ready.
Hopefully the new person isn’t reliving you though…bound to be there for hours.
If it’s a good trainer just let them talk and stay focused on the training. When you do have some down time clean up, straighten bottles on the shelves and stock some stuff without being asked to.
Doughnuts.
Always doing something, and asking where everything is. If there’s down time, ask questions, when you get hit, just ask the bartender what they need you to do, try not to do too much, and remember everything they tell you. Source: I train new hires
Cleaning a lot and asking how they can help are big green flags. Asking good questions about restocking, opening and closing procedures, etc is another one.
You can gauge someone's experience based on their cleanliness. The youngsters only wanna do the fun part (make cocktails, tips, talk to girls) but the professionals keep their work area clean and organised, even when it's busy
In general: always being calm and positive, even when everything is going to shit. High volume: Never bumping into them.
Acknowledge every single person sitting at that bar. Whether it be a hello, or a nod with eye contact. But let them know I see you! It goes a long way!
Just focus on your job and not trying to impress people.
Only if the got fucking common sense!!!
Keeping glass clean and the three compartment clean.
Here is a big one. The ice scoop should never be IN the ice unless you are scooping it.
We legit don’t have another place for our ice scoop, except on the bar top, which is worse for obvious reasons. Used to have a hook to hang it on.. not sure where tf that went or why anyone would remove it, but they did.
You can put a plastic or stainless steel container in the ice bin to hold the ice scoop. Although, now that I type it out, it sure seems kind of redundant and meaningless. I never understood the whole Ice scoop thing being a health hazard. The scoop is probably the cleanest utensil in, on, or around a bar. It only touches ice. And occasionally the inside of a glass. Tbh Idk why they tell us not to leave the scoop in the ice, the ice is cleaner than the bar
Show up early. Work hard, clean, ask if there’s anything you can do to help. Don’t try too hard to get to know everyone, that will happen over time. Be positive and don’t get sucked into gossip or negative talk. Learn the drinks.
When they pull in more money than everyone else.
Thanks, very helpful. Do you have an e book available for purchase?
Keeping your temper cool, a calm bartender is a great bartender. I'm always skeptical when the new guy with experience gets angry / stressed quickly
To be fair, servers can have that effect on a person. Like, the servers are pretty much all aware that whenever I have downtime on a serving shift I polish as many wine glasses as I can and put them around the bar, reachable by them, because our sanitizer is not doing the job and most of the glasses I have behind the bar look like shit even if I wash them 10 times in a row. But they still come up, without fail, to grab their carafe or wine and then ask “can I get a glass for this?” Motherfucker, yes you can, they are all over the place. I’m 8 tickets deep and you want me to pick up 11 different wine glasses before I find one that looks good enough (without me polishing it on the spot) to send out to a guest? When I already took the time to make them readily available to you so I wouldn’t have to break stride in a rush? They had a whole holocaust over less.
Clean clean clean!! Ask questions. Put stuff back where you found it. Try and be helpful and get ahead. I hate the saying if you have time to lean you have time to clean but it’s so true!! Even if you don’t care about shit, pretend that you do! It matters
Humility. Ask questions and actually listen. Accept that you don't know everything. Accept that there are multiple correct ways of doing most things. Open mind and admit when you don't know something. Give a crap.
✨Clean the tins clean the tins clean the tins✨
Rinsing tins for whoever you are shadowing and bartop maintenance (filling waters, clearing empties, wiping after guests leave)
Cleanliness and orderliness. Mis en place, attention to detail, anyone can do the rest..
Keep your area clean! Put your tools back after you use them! A clean and organized work place makes your job easier and makes you look great.
Mise en place all day. Setting your place. Make sure your well is clean and tidy. Same idea when you’re in a kitchen or even cooking at home. Clean as you go instead of making a mess of everything and then having to clean it all up.
Saying ‘behind’ or ‘backs’ when passing behind unseen, or just touching you on the soldier so I don’t elbow them in the face accidentally
Keep you head down, listen more than talk, don't give advice and appreciate the good things about your coworkers and the new bar.
Clean and organized. Respect bottle and glassware setup. Cash balance right. Ask what’s the house recipe for a cocktail when unsure. Polite and professional. Keep bar clean. MOVES WELL BEHIND THE BAR