Personality
Another way to occupy the customers is to engage two strangers; a few words between two patrons new to each other can draw two strangers into a quick bond of friendship, which not only benefits them, but frees you, the bartender, up during the busy rush.
Always get your regulars something free once in a while. Make sure that you have the authority to give out a free drink or dessert occasionally, or a free appetizer such as onion rings or french fries. You're a friend, not just a faceless guy behind the counter; you need to make sure you can get your best customers something free when they're low on cash, stressed out, or just generally could use it. If a customer has been hanging at the bar continuously buying food and drinks for a while, you could mix them something cheap for free, perhaps something they haven't tried before. Note that in many states the giving away of alcohol is illegal for various reasons. However, it is often worthwhile for a bartender to purchase a drink for his or her customer out of his or her pocket as the money is often returned with substantial interest at tip time.
It's All About Service
Bartending is the art of providing excellent service to each guest that enters the bar. A good bartender is one who is always ready to greet a guest, accommodate to their needs and serve them with the utmost respect and professionalism. When providing service to a patron the bartender should always maintain a cheerful and upbeat attitude, be able to quickly take a guest's order, prepare the order and complete the transaction in a collected manner that's swift and precise.
Steps of Service Behing The Bar
The Whaler Bar can go from sleeply slow to a bustling, jam-packed, out-of-control place in only the blink of an eye. The way of reducing this potentially dangerous (situtations that can cause a lot of grief among patrons, especially those who have been consuming alchol can cause conflicts between patrons and even worse barstaff. THIS SHOULD BE AVOIDED AT ALL COST!) situation is to have a set procedure of service behind your bar.
1. Greet Your Guest and Prepare Them To Order
Make your guests feel welcome in the same way you would make an old friend feel welcome at home. Smile when they arrive and make sure they know you have pleasingly recognized their presence. If possible, suggest a seat close to others sitting at the bar. The overall focus is to make guests feel as if they are not strangers and should not act as such.
2. Offer Services
Once the guest is obviously ready to order, smile and ask what he or she or the group would like to drink.
Here the skill of the bartender is often put to the test. Many patrons will deliberately try to confound the bartender by requesting a drink that the customer thinks the bartender has never heard of. In this instance it is best for a bartender to happily declare that the drink shall be made if the customer is glad to instruct in its creation.
3. Prepare Order(s)
All beverages should be created in the most expiditious fashion with a focus on cleanliness, precision, and presentation. If at any point the bartender runs into difficulty it is best for s/he to acknowledge the problem and attempt again. 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 rarity.
4. Complete Transaction
There is a common understanding in most "cash" bars that payment is due upon delivery of service. In these instances the bartender should declare the cost of the drink while presenting it and execute the transaction by taking the cash while looking the paying party in the eye and making change (if applicable) as quickly as possible so as to reduce the amount of time the bartender's attention is away from the patron. Once change is made it should be placed in the hand of the customer with eye contact and the amount of change should be clearly communicated so as to avoid error.
In the instance that a customer wishes to keep a tab there are two ways of handling this. The first is to keep a cash tab for the patron. Usually this is done by recording each drink on a slip of paper by hand and making the transaction on an agreed upon time.
The second way is to run a patron's credit card and charge each drink seperately to the electronically stored card number.
In either case the burden lies on the bartender to make certain that all patrons are cognizant of the nature of a tab and that they are obligated to pay said tab at the agreed upon time.
5. Check Back On Customer In a Timely Manner
Checking on the customer is a tenet of bartender success. Many customers will require more than one instance of service and every good bartender knows this. Most bartenders use a "rounds" approach where they keep mental track of the succession of patrons they have served, and repeat that sequence in their follow-up.
The most useful technique is to simply look at the glasses on the bar. The patron with the least in his or her glass will probably require service first. Using this method requires more responsibility on the mixologist however as excessive drunkenness should be avoided at any honorable bar.
6. Farewell Customer and Welcom Them Back
The farewell is one of the most important parts of bartending well. Just as every patron should be acknowledged on arrival, they should be acknowledged upon departure. The enthusiasm of the farewell should be independent of any tip amount left by the patron as the best patrons will know how to tip in a respectable manner and there is sufficient time during a bartending shift to treat special customers or "regulars"
The most successful bartenders learn the names of all of their patrons and are certain to use them when said patrons leave.
A sincere "thank you" is required on patron departure along with an indication that s/he is always welcome to come again.
Never display money to a well-tipping patron. The customer knows how much money was left as a tip. To wave cash before a person is classless and beneath good mixology.
Things a Bartender Needs
There are many things a bartender needs. These include personality traits and skills as well as physical objects like a bottle opener.
Physical Needs
Bottle Opener
A heavy bottle opener under the bar is a good thing to have. These bolt against the bar and allow the bartender to leverage the length of the bottle against the cap. Aside from this, a portable one may be kept on hand; don't use a light one, they can break or snap the bottle neck off. Most bartenders favor a heavy steel "speed opener" about 7 inches long. These openers allow quick, sure opening of bottles and the additional leverage helps cut down on soreness during long busy shifts.
Pens
You'll need pens to write up tabs, bills, phone numbers, phone orders, and the like. Ball point pens are best; gel pens that simply pour ink through a thin tube look very nice, but they can pool ink and leave trailing lines. You could enhance the display of the bar by keeping a novelty mug with writing utensils in it. It also might be a good idea to have a decorative tip jar, such as an oversized snifter, or ornate (but not expensive) vase close to these pens.
Rags or Towels
You'll need a rag or bar towel to wipe down the bar and clean and polish glass. As a rule of thumb it is always a good idea to have a generous supply of these on hand, as the busier the bar gets, the more mess the people will make. A dry towel should be kept close at hand (often placed in a back pocket, or hung from the belt). The wet towels should be used to wipe down areas to prevent sugar in drinks from sticking, subsequently drying with the dry towel.
Seltzer Water
Bartenders need to clean things. Sticky speedpours, dirty glasses, etc.. While all glasses and utensils need proper cleaning, there are many cleaning uses for carbonated water. Speedpours, spoons that you used to mix something or spoon syrup are all candidates for seltzer water cleaning; just soak them in the stuff, especially sticky speedpours. Besides cleaning, seltzer water is an important component of some drinks.
Mental
Personality
A good bartender needs a good personality, as discussed.
Knowledge
Bartenders need knowledge of a wide range of subjects, from sports to relationships to the local town. Travelers may ask general questions about Manhattan, corporate clients might ask about the subway lines, etc.. You should also know the fastest way to the airport, police station, or hospital; where other bars or clubs are, especially if you're not in a club where patrons can dance; and where the social elites hang out.
Sense of Humor
A bartender needs a good sense of humour. Your customers will often need cheering up, or have funny stories at which you have to laugh. A good trait in a friend is a sense of humour; and a bartender's number one job is to be a friend to his patrons.
You should also always have a good joke or two. Just remember, not all your patrons want to hear about when your fishing buddy got his balls caught in a window sneaking out of a college dorm after a one-night stand; as Cunningham put it, always have a joke you can tell your mother.
Drinking Behind The Bar
Drinking behind the bar is forbidden in almost all establishments.
Legal Obligations
Management will be always available if you have questions and/or issues. Enjoy your work and remember that "Happier customers can lead to healthier business.
Another way to occupy the customers is to engage two strangers; a few words between two patrons new to each other can draw two strangers into a quick bond of friendship, which not only benefits them, but frees you, the bartender, up during the busy rush.
Always get your regulars something free once in a while. Make sure that you have the authority to give out a free drink or dessert occasionally, or a free appetizer such as onion rings or french fries. You're a friend, not just a faceless guy behind the counter; you need to make sure you can get your best customers something free when they're low on cash, stressed out, or just generally could use it. If a customer has been hanging at the bar continuously buying food and drinks for a while, you could mix them something cheap for free, perhaps something they haven't tried before. Note that in many states the giving away of alcohol is illegal for various reasons. However, it is often worthwhile for a bartender to purchase a drink for his or her customer out of his or her pocket as the money is often returned with substantial interest at tip time.
It's All About Service
Bartending is the art of providing excellent service to each guest that enters the bar. A good bartender is one who is always ready to greet a guest, accommodate to their needs and serve them with the utmost respect and professionalism. When providing service to a patron the bartender should always maintain a cheerful and upbeat attitude, be able to quickly take a guest's order, prepare the order and complete the transaction in a collected manner that's swift and precise.
Steps of Service Behing The Bar
The Whaler Bar can go from sleeply slow to a bustling, jam-packed, out-of-control place in only the blink of an eye. The way of reducing this potentially dangerous (situtations that can cause a lot of grief among patrons, especially those who have been consuming alchol can cause conflicts between patrons and even worse barstaff. THIS SHOULD BE AVOIDED AT ALL COST!) situation is to have a set procedure of service behind your bar.
- Greet your guest(s) and prepare them to order
- Offer service
- Prepare order(s)
- Complete transaction
- Check back on customer in a timely manner
- Say farewell to customer.
1. Greet Your Guest and Prepare Them To Order
Make your guests feel welcome in the same way you would make an old friend feel welcome at home. Smile when they arrive and make sure they know you have pleasingly recognized their presence. If possible, suggest a seat close to others sitting at the bar. The overall focus is to make guests feel as if they are not strangers and should not act as such.
2. Offer Services
Once the guest is obviously ready to order, smile and ask what he or she or the group would like to drink.
Here the skill of the bartender is often put to the test. Many patrons will deliberately try to confound the bartender by requesting a drink that the customer thinks the bartender has never heard of. In this instance it is best for a bartender to happily declare that the drink shall be made if the customer is glad to instruct in its creation.
3. Prepare Order(s)
All beverages should be created in the most expiditious fashion with a focus on cleanliness, precision, and presentation. If at any point the bartender runs into difficulty it is best for s/he to acknowledge the problem and attempt again. 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 rarity.
4. Complete Transaction
There is a common understanding in most "cash" bars that payment is due upon delivery of service. In these instances the bartender should declare the cost of the drink while presenting it and execute the transaction by taking the cash while looking the paying party in the eye and making change (if applicable) as quickly as possible so as to reduce the amount of time the bartender's attention is away from the patron. Once change is made it should be placed in the hand of the customer with eye contact and the amount of change should be clearly communicated so as to avoid error.
In the instance that a customer wishes to keep a tab there are two ways of handling this. The first is to keep a cash tab for the patron. Usually this is done by recording each drink on a slip of paper by hand and making the transaction on an agreed upon time.
The second way is to run a patron's credit card and charge each drink seperately to the electronically stored card number.
In either case the burden lies on the bartender to make certain that all patrons are cognizant of the nature of a tab and that they are obligated to pay said tab at the agreed upon time.
5. Check Back On Customer In a Timely Manner
Checking on the customer is a tenet of bartender success. Many customers will require more than one instance of service and every good bartender knows this. Most bartenders use a "rounds" approach where they keep mental track of the succession of patrons they have served, and repeat that sequence in their follow-up.
The most useful technique is to simply look at the glasses on the bar. The patron with the least in his or her glass will probably require service first. Using this method requires more responsibility on the mixologist however as excessive drunkenness should be avoided at any honorable bar.
6. Farewell Customer and Welcom Them Back
The farewell is one of the most important parts of bartending well. Just as every patron should be acknowledged on arrival, they should be acknowledged upon departure. The enthusiasm of the farewell should be independent of any tip amount left by the patron as the best patrons will know how to tip in a respectable manner and there is sufficient time during a bartending shift to treat special customers or "regulars"
The most successful bartenders learn the names of all of their patrons and are certain to use them when said patrons leave.
A sincere "thank you" is required on patron departure along with an indication that s/he is always welcome to come again.
Never display money to a well-tipping patron. The customer knows how much money was left as a tip. To wave cash before a person is classless and beneath good mixology.
Things a Bartender Needs
There are many things a bartender needs. These include personality traits and skills as well as physical objects like a bottle opener.
Physical Needs
Bottle Opener
A heavy bottle opener under the bar is a good thing to have. These bolt against the bar and allow the bartender to leverage the length of the bottle against the cap. Aside from this, a portable one may be kept on hand; don't use a light one, they can break or snap the bottle neck off. Most bartenders favor a heavy steel "speed opener" about 7 inches long. These openers allow quick, sure opening of bottles and the additional leverage helps cut down on soreness during long busy shifts.
Pens
You'll need pens to write up tabs, bills, phone numbers, phone orders, and the like. Ball point pens are best; gel pens that simply pour ink through a thin tube look very nice, but they can pool ink and leave trailing lines. You could enhance the display of the bar by keeping a novelty mug with writing utensils in it. It also might be a good idea to have a decorative tip jar, such as an oversized snifter, or ornate (but not expensive) vase close to these pens.
Rags or Towels
You'll need a rag or bar towel to wipe down the bar and clean and polish glass. As a rule of thumb it is always a good idea to have a generous supply of these on hand, as the busier the bar gets, the more mess the people will make. A dry towel should be kept close at hand (often placed in a back pocket, or hung from the belt). The wet towels should be used to wipe down areas to prevent sugar in drinks from sticking, subsequently drying with the dry towel.
Seltzer Water
Bartenders need to clean things. Sticky speedpours, dirty glasses, etc.. While all glasses and utensils need proper cleaning, there are many cleaning uses for carbonated water. Speedpours, spoons that you used to mix something or spoon syrup are all candidates for seltzer water cleaning; just soak them in the stuff, especially sticky speedpours. Besides cleaning, seltzer water is an important component of some drinks.
Mental
Personality
A good bartender needs a good personality, as discussed.
Knowledge
Bartenders need knowledge of a wide range of subjects, from sports to relationships to the local town. Travelers may ask general questions about Manhattan, corporate clients might ask about the subway lines, etc.. You should also know the fastest way to the airport, police station, or hospital; where other bars or clubs are, especially if you're not in a club where patrons can dance; and where the social elites hang out.
Sense of Humor
A bartender needs a good sense of humour. Your customers will often need cheering up, or have funny stories at which you have to laugh. A good trait in a friend is a sense of humour; and a bartender's number one job is to be a friend to his patrons.
You should also always have a good joke or two. Just remember, not all your patrons want to hear about when your fishing buddy got his balls caught in a window sneaking out of a college dorm after a one-night stand; as Cunningham put it, always have a joke you can tell your mother.
Drinking Behind The Bar
Drinking behind the bar is forbidden in almost all establishments.
Legal Obligations
- Do not serve those who are already under the influence of alcohol
- This obligation needs flexible interpretation, but if someone has clearly had too much to drink, then you are legally obliged to refuse to serve them
- Ensure that those you are serving are of legal drinking age
- If you are unsure of someone's age, always ask for appropriate ID
- You can be given a heavy personal fine for serving alcohol to minors
Management will be always available if you have questions and/or issues. Enjoy your work and remember that "Happier customers can lead to healthier business.
Source: wikibooks.org - the open-content textbooks collection
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