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!
As bartenders we are occasionally the line of defense for beautiful women that sit at our bar. Over the years, I have developed signal for women to let me know a customer may be bothering them (that will go unnoticed). If anyone is bothering you or being to forward, simply take your cocktail Napkin out from underneath your drink and slide it to the edge of the bar On the Bartender side. It is easy to notice and then it gives me the opportunity to engage and assist.
Always be diplomatic and courteous never trying to embarrass anyone but just resolve the Situation with class.
Tip: Always placing a cocktail napkin underneath the beverage sends a message that you are a professional and organized Bartender.
If you have heavy humidity, and are having trouble with the napkins sticking to the bottom of customers glasses, throw one shake of salt on the top of the napkin. Now the beverage napkin won't stick to the glass.
*Don't go overboard though because your bar top will look like a shuffleboard table.
This tip is so simple yet so powerful, and will seem silly at first, yet my last 3 experiences at bars in the DC area, this small step was not in their process, and it leaves the patron with an empty feeling as they leave the bar.
What's the tip you ask? Say "thank you" or "thank you for your business" as the patron is getting up to leave, or at least as you deliver the final credit card slip for signature.
It let's people know that you, and the establishment value their business. If you couple this "thank you" process with a handshake when some one initially sits down, you are setting up a level of customer service that is higher that most establishments, and that will drive repeat business.
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.