10 Things your Bartenders should do TODAY!
I have seen a lot of bartenders that think since they are busy it is OK to make a mess of the bar (because they think it makes them faster). In reality they will misplace items and have to search for them on the next drink slowing them down. There is a simple formula for this. 1. Pre stock correctly. 2. Everything has a place. 3. Everything in its place 4. Wipe down surfaces. Just following those 4 rules will help to keep order and a clean bar during the madness.
Customers like to feel special and when you remember their name and drink it can go a long way. Face it your in the service industry and that is good service which will help increase your tips. I tip more to a bartender that remembers my name and drink at the establishments I frequent.
Fruit is perishable and should be cut per shift. Cutting a gallon bucket of limes for 2 days worth of drinks is wasteful and sloppy. Have each bartender cut their garnishes for their shift. This way there should only be a small amount of extra, which should be used at the beginning of the following shift.
Sounds like common sense, but so does wearing a helmet on a motorcycle. I have seen establishments take the old juice, put that in a container in the walk in. Then, in the morning make a new batch and add the old container to that. Now we have juice that could be very old in the batch. Label date and rotate all juices or blended drink machines and use each batch to completion.
5. Clean your keg cooler / bottle coolers.
Make sure bartenders regularly clean the keg cooler once a week (maybe while rotating stock) All areas of the bar need to be spotless, not just those seen by customers. A clean back of the house shows they employees the level of cleanliness and organization you expect.
Make sure any perishable stock is labeled, dated and rotated in accordance with the written guidelines.
Even if this is not a requirement of your establishment, you should deep clean the bar every week cleaning behind all coolers, cabinets, etc. This will keep fruit flies, critters, and pests from infiltrating your establishment.
We repeat this a lot, but with no license there is no bar, and with no bar you have no job. This is one of the most important things you can do. Do not be afraid to offend people, you must check IDs.
Don’t wait for management to ask you why the spirits cost were 30% last month. Test yourself proactively to make sure you are pouring the proper amounts. You can also use a jigger to control your pouring.
Make sure to clean your draft beer lines once a week. This takes some time, so it might be a good activity for a Sunday morning shift if you live in a state where sales are prohibited before noon.
Stock your bar according for your shift. Nothing will slow you down faster than having to go to the walk in for more cranberry juice when you have 10 tickets piled up in the server well. Even if the last shift did not do their job correctly, you must what you need. Point out any deficiencies to the management and then stock it yourself to ensure you have a successful shift. Encourage your management to have written stock levels of all items so there is a quantifiable way to measure the deficiencies from the previous shift.
This is a common problem in the bartending world. Most bartenders don't realize that you don't want to muddle mint while making a mojito, or any other cocktail that requires mint leaves for that matter. Mint leaves only need a light press to release the oils to flavor the drink. When you muddle the mint it brings out a bitter taste that overpowers the natural mint flavor. So, the next time you make a mojito - go easy on the mint!
The simplest and generally the most rewarding way is to be so nice it is almost sickening. When you are all smiles and laughing but polite and guiding the customer has no real choice but to go with the flow. The best "cut offs" and walk outs start with just being honest and leaving no room for negotiation. Always know someone's name before you push them on the exit path. It gives you more credit with them and their friends and establishes you are not some jerk ending the fun you are just the guy or gal who is doing there job and being responsible.
For example: "Cameron buddy i think your time at our fine establishment is coming to an end(place laugh here)you have a ride home or should I call your parole officer....again?(hit up another laugh and grin and wait for the reply).