Be a Responsible Bartender

In my experience as a bartender there were occasions that I drove patrons home, called spouses to pick someone up, or took away keys and called a cab. Now do not think that I allowed customers to get plastered. Sometimes they came to me that way. However it happened, it was my duty as a responsible bartender to ensure they got home safely without hurting themselves or others.
Being a responsible bartender means several things. You are accountable. You are aware. You are in control.

Bartender Accountability

Did you know that bartenders are liable in many places if any thing happens to an intoxicated patron after they leave your bar? This means that if you serve someone, and any person gets arrested, hurt, or killed afterward, then you and/or your bar can be sued. I have seen it happen and it's not pretty.

A bartender friend of mine served a patron too much once. The customer left the bar, was involved in an accident, and was arrested for a DUI (driving under the influence). No one was seriously injured but the property damage and arrest was enough to warrant a lawsuit. The bar and the bartender were sued.

The bar lost its liquor license and was shut down. The bartender lost their server certification and was ordered to pay restitution to the tune of $30,000. The bar owner settled and paid $100,000.

Unfortunately, this bartender lost their home because they could not pay the restitution and keep up with their mortgage. They ended up working at job for minimum wage and living at their parent's home. To this day they are still struggling.

Because the bar was closed, other bartenders lost their jobs. The bar owner ended up selling the bar and partnering in another venture.

This case was small in comparison to what it could have been. Injuries could have been life threatening or fatal. Could you live with yourself if you knew someone had died because of your poor judgment? I know I could not.

I have heard of cases that settled in the million-dollar range. The intoxicated person served time in prison. People's lives turned upside down because of over serving.

Bartender be Aware

The stories are sad. The facts are true. Just think if the bartenders had been aware, then a different outcome could have been. Do not be one of those bartenders that have 20/20 hindsight. You must be aware.

A huge issue in bartender awareness is minor's drinking. You should card any person you suspect to be under age. Yes, this takes time and when you are busy time is of the essence. Taking the time will save you trouble in the long run.

In Texas, the TABC (Texas Alcohol and Beverage Commission) operates stings. They hire minors to go to various bars and attempt to be served. If the bartender serves them, a slew of law enforcement bombards the establishment, shuts it down, and tickets or arrests the bartender. Bartenders lose their TABC certification, bars get ticketed, and lose or get their liquor licenses suspended, and people lose their livelihood.

If you are in doubt, then card. I have carded many people throughout my career and they were flattered. Flattery gets you better tips. Serving minors gets you in trouble.

A responsible bartender knows consumption limits. The legal limit of BAL (Blood Alcohol Limit) differs from state to state. In Texas a BAL of .08 means you are drunk. Some areas consider a BAL of .10 the legal limit. You should know the legal limits for your state.

For some people it does not take much to get to this limit. Also, there are many factors that you have no control over. Have they been drinking before they hit your bar? Has the person eaten? Are they on medication or drugs that could enhance the effects of the alcohol?

An aware bartender knows the signs of intoxication. A person's eyes can give you clues. If a person can't hold a glance, they may be intoxicated. If their eyes are bloodshot, glassy, or pupils are dilated, they may be intoxicated. Other observations you can make to determine intoxication include:

Behavior changes (nodding off, overt behavior, or lack of concentration)
Speech changes (slurring, talking loud, or excessive cursing)
Appearance changes (facial cues, frowning, or loss of focus)
Attitude changes (emotional, moody, or angry)
Gait changes (stumbling, falling, or bumping into things)
Rate of consumption increases
Spilling drinks

Responsible Bartenders are in Control

Remember you are in charge. There are many things you can do to rope a drunk patron back in. Call it intervention, call it prevention, call it protection, call it whatever you like. You must take charge if you feel someone has had too much to drink.

The image that accompanies this article is a chart that indicates how long it takes for a body to metabolize alcohol. This varies by individual but it gives you a base to work with. If it takes a 150-pound person 4 hours to flush out 3 drinks, and they already show the signs of intoxication, then slow them down.

Give them water with their order
Offer them food
Use less alcohol in their drinks
Make them wait longer to get their drink
If they are out of control, cut them off

If you have a drunken patron and need help dealing with them, then get assistance. Call on another patron, call the manager or security, or call the police. Many times if a customer is past their limit, another customer talking to them may be all you need to get them on the road to sobriety. If further action is needed, then do it.

Your customer is drunk. Under no circumstances can you let them drive. Try to get their keys. If you cannot get them, get help. Try to get a number of someone to call to pick him or her up. Most of these phone calls are more than appreciated. If there is no one to call, then you should call a cab. Should a vehicle need to be left at your bar assure the owner that it will not be towed.

You can also offer to drive patrons home after your shift. I do not recommend you do this with out bringing someone with you. When I did this, I drove the customer's car and had someone follow me. Once they were home safe, I hid the keys so they could not drive anywhere after I left.

For my married patrons, I knew phone numbers of the most spouses. For those numbers I did not know I managed to get them, I was always pretty crafty that way. Those phone calls were always appreciated.

If a customer becomes belligerent, and you have exhausted all of you options, you must call the cops. The police will do what it takes to keep someone from driving. The drunk may get a ticket for PI (Public Intoxication), but that is better than the alternative. The police may also arrest them, but that is better than letting them drive.

I have called the police because a customer had too much. The cops came and talked them down. The officer explained their options: they could let me get them a cab or they could be arrested. Of course a cab was called. The next day I got flowers and an apology. The customer sobered up and realized that I had his best interest at heart.

If a drunk drives away from your bar, call the cops. Try to give the license plate, a description of the car, and the direction they headed. You have no choice. If anything were to happen, your chances are better in court if you have record of doing this.

Remember you are the responsible bartender. Use your best judgment when it comes to serving alcohol and you will do fine.

50+ Ways to Be A Better Bartender

• Give everyone a fair shot.
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• If you haven’t anything nice to say, don’t say it.
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• Use the BEST premium products and you’ll be the BEST.
• Smile!
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• Be the solution to the problem,
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• not part of the problem.
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• Don’t drink and drive; don’t let others.
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• Respect salesmen, you’re one.
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• Don’t take sides. You’ll make two enemies.
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• Be NEAT.
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• Wear a clean shirt everyday.
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• Don’t cheat or steal.
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• Serve.
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• Keep your hands and fingernails clean.
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• Use Mr., Sir, or Ms., when talking to strangers.
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• Don’t be a part of a rumor.
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• Keep your space clean.
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• Don’t waste.
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• Be on time.
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• Help others when they’re busy.
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• Don’t use the easy way. Use the right way.
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• Don’t give up. Follow your dream.
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• If you open it, close it.
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• If you turn it on, turn it off.
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• If you unlock it, lock it up.
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• If you value it, take care of it.
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• If you can’t fix it, call in someone who can.
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• If you borrow it, return it.
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• If you break it, admit it.
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• If you make a mess, clean it up.
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• If you move it, move it back.
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• If it belongs to someone else and you want to use it,
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• get permission.
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• If you don’t know how to operate it,
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• leave it alone.
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• If it’s none of your business,
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• don’t ask questions.
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• If it isn’t broken, don’t fix it.
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• If it will brighten someone’s day–SAY IT!
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• Be patient with your coworkers.
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• Never put a glass in the ice bin.
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• No smoking behind the bar.
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• Never become better than your customers.
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• Never touch the rim of the glass.
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• Create a house cocktail.
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• You’re a bartender, no one says, “hey mixologist”.
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• “Hey bar chef”
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• “Hey cocktailian”
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• “Hey Master Mixologist”
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• Foul language is not and never will be
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• a sign of a good bartender.
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• Don’t cheat with your drinks.
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• Use a scoop for ice, not hands.
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• Don’t listen to what doesn’t concern you.
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• The mission of a bartender is to cheer up,
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• not to intoxicate.
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• Be proud you’re a BARTENDER.

The Bar Tools for Novice to Pro Bartenders

Straine – A strainer is one of the most essential bar accessories. When you are mixing drinks that result in sediment or just for the purpose to strain ice, a bar strainer is necessary. These tools aren’t completely easy to clean by hand, so be sure your cocktail strainer is dishwasher safe.

Corkscrew / Opener - Corkscrews come in a variety of shapes and sizes, but a corkscrew is one of the most essential bar accessories if you serve wine. Cork screws can be as simple as a standard old-fashioned model or as complex as The Rabbit®. Choose a corkscrew that meets your needs, and for an added bonus, look for one with an attached foil cutter.

Knife / Cutting Board – To prepare garnishes and peel ingredients, it is necessary to have a knife and cutting board handy. There are several varieties of these bar accessories available, including very pricy collectible knives. You need a very well-made, sturdy, and completely washable knife, preferably in one-piece steel for ease of thorough cleaning. Choose a cutting board that is not too large, as you will be using the knife specifically for garnishes and very small projects.

Foil Cutter – Whether the foil cutter is an attachment to your corkscrew or knife, or if you have it as a separate tool altogether, the foil cutter is essential if you serve wine. This is exclusively due to the fact that foil can injure a bartender, and since a lot of eyes are on your hands, you don’t want a foil cut distracting patrons. Foil isn’t always dangerous, but it depends on the brand of wine and how old it is. It’s just not worth trying to strip it off the bottle without a foil cutter tool.

Tongs – Tongs are one of those bar accessories you can’t bartend without. It is actually recommended that you own two varieties of tongs bar accessories. Ice tongs are an essential sanitary way of handling cubes, and tiny garnish tongs make inserting the finishing touch even easier.

Stir Spoon or Stirrer – Having a spoon exclusively for stirring drinks is not only customary, it’s quite a deal more sanitary than grabbing a spoon that might have been passed through several patrons in its lifetime of washing and use. Bartending spoons should not look the same as regular spoons used by customers. In addition, etiquette dictates this spoon should never be used for anything other than stirring drinks in its entire bar accessories lifetime.

Pick – An ice pick is nice if you use block ice for your bar, but you also need a durable pick tool for garnish application. Choose a one-piece construction that is easy to wash and do not leave it on the bar in the reach of patrons who could injure themselves.

Jigger – Jiggers come in all shapes and sizes. From a dual sided measuring jigger to one with several graduated cups, a jigger is basically a tool used to measure the volume of an ingredient. Choose a jigger with several measurement options if you plan on mixing a large variety of drinks. If your bar is dimly lit, a multi-cupped jigger is preferred so you don’t have to squint at measurement lines.

Ice Crusher – An ice crusher is one of the most necessary bar accessories. There are two basic varieties of ice crusher: the electric type which looks like a sturdy blender and the manual type, which requires you to spin a handle.

Pourers – Measured Pourers are a great tool to help a bartender pour out the perfect measurement every time. They can be purchased in a variety of colors so that you can tell the difference between volume measurements. Choose quality pourers with collars and sturdy construction.

Blender – One of the only ways of preparing a high volume of margaritas is to use a blender, but it is usually preferable to select a blender with high volume capabilities and when possible, a glass pitcher attachment. You want to select a blender with a warranty and a reputation for durability.

Zester / Reamer – Garnishes involving citrus fruits are easier to slice and dress with a zester. Often, you can find a zester that comes with a set of bar boards. Make lemon twists and slices or add a little zing to mixed cocktails with peels or juice using one of these great bar accessories.

Citrus Press / Juicer – If your patrons prefer freshly-squeezed citrus ingredients, a juicer or citrus press is one of the nicest bar accessories to have handy, especially on Magarita night for all those limes! There are countless varieties of juicer available, but most bartenders prefer a single-arm manual unit.

Garnish Storage – Having a quality garnish storage system is essential, so storage bar accessories should be on your list of essential bar tools. From olive caddies to simple sealable citrus containers, choose garnish storage that compliments your bar and retains the flavor and color of the garnish.

Glasses – Though not readily considered bar accessories, keep your bar stocked with plenty of glasses in the varieties necessary for the types of drinks served. For every drink, there is a proper glass. Be prepared.

Thermometer – If you are serving wine, a wine thermometer will tell you if the bottle is properly chilled. Wine thermometers look a lot like cuff style bracelets, and they fits on the bottle snuggly to tell if the temperature of the wine is proper for the variety. Not every bartender uses wine essential bar accessories like wine thermometers, but it is a nice perk for your more distinguished patrons.

Equipping your bar with the necessary bar accessories is not only recommended, it’s essential for producing the best drinks quickly and efficiently. Have fun stocking your bar with this list of great tools, which will help you enjoy plenty of years of delicious drinks and fun.

Bartending Terminology

In the bartending world, there are often technical terms that my seem difficult to a first-timer. Since we’re so fine and cool, we’ve put up a list of the most common terms you will encounter, so your friends won’t make fun of you:

• After-Dinner Drinks

Drinks typically served after a nice meal. A perfect topper for the evening.

• Box

Pour into and out of a shaker, usually only once. Gives the drink a quick mixing without shaking.

• Call Drink

A liquor and mixer, of which the liquor is a defined brand. (ie. Tanqueray and Tonic, Bacardi and Coke)

• Chaser

Consumed immediately after a straight shot of liquor to create a different taste.

• Cobbler

Any liquor served in a collins or highball glass with shaved or crushed ice and garnished with fresh fruit and mint sprigs.

• Cocktail

Any of various alcoholic beverages consisting usually of brandy, whiskey, vodka, or gin combined with fruit juices

• Collins

A drink akin to a sour which is served in a tall glass with soda water or seltzer water.

• Cooler

A drink consisting of ginger ale, soda water, and a fresh spiral or twist of citrus fruit rind.

• Crusta

A sour-type drink served in a glass that is completely lined with an orange or lemon peel cut in a continuous strip.

• Cup

A punch-type drink that made up in quantities.

• Daisy

An oversize drink of the sour type, normally made with rum or gin.

• Eggnog

A traditional holiday drink containing a combination of eggs beaten with cream or milk, sugar, and a liquor such as brandy, rum, or bourbon.

• Fix

A sour-type drink similar to the daisy.

• Fizz

An effervescent beverage.

• Flip

A chilled, creamy drink made of eggs, sugar, and a wine or spirit.

• Frappé

A partially frozen, often fruity drink.

• Grog

A rum-based beverage with water, fruit juice and sugar.

• Highball

Any spirit served with ice and soda water in a medium to tall glass.

• Julep

A drink made of bourbon, mint, sugar and crushed ice.

• Lace

Last ingredient in a recipe, meaning to pour onto the top of the drink.

• Lowball

A short drink made of spirits served with ice.

• Mist

A liquor served over a glass filled with crushed ice.

• Mulls

A sweetened and spiced heated liquor, wine or beer, served as a hot punch.

• Neat

The consumption of a spirit as a straight.

• Negus

A punch-like combination containing a wine, such as port, heated with spices and sweetened.

• Nightcap

A wine or liquor taken before bedtime.

• Nip

A quarter of a bottle.

• On The Rocks

Poured over ice cubes.

• Pick-Me-Up

A drink designed to relieve the effects of overindulgence in alcohol.

• Posset

It consists of a mixture of heated ale or wine curdled with milk, eggs, and spices. An old british drink from which the eggnog was derived.

• Puff

A traditional afternoon drink made of equal parts spirit and milk, topped with club soda and served over ice.

• Punch

A party-size beverage consisting of fruit, fruit juices, flavorings and sweeteners, soft drinks, and a wine or liquor base.

• Rickey

A drink made a liquor, usually gin, a half lime and soda water.

• Sangaree

A tall chilled and sweetened wine/liquor garnished with nutmeg.

• Shooter

A straight shot of whiskey or other kind of spirit taken neat.

• Shrub

Spirits, fruit juices, and sugar, aged in a sealed container such as a cask or crock, then usually bottled

• Sling

A tall drink made with either brandy, whiskey or gin, with lemon juice, sugar and soda water.

• Smash

A short julep made of liquor, sugar, and mint.

• Sour

A short drink consisting of liquor, lemon or lime juice and sugar.

• Supercall

Also known as top shelf or super premium. The high octane, often higher proof alcohols.Sweet and Sour mix

• Sweet and Sour

Mix can be made with 1 – 1 1/2 tbs. Lemon Juice and 1 tsp. of Powdered Sugar

• Swizzle

A tall, traditionally rum-based cocktail filled with cracked ice.

• Syllabub

A beverage made from a mixture of sweetened milk/cream, wine and spices.

• Toddy

A sweetened drink of liquor and hot water.

• Tot

A small amount of liquor.

• Virgin

Non-alcoholic

Flaming Drinks

The technique of flaming drinks is very fun and rewarding if practiced correctly, since it makes the atmosphere very flashy and professional.
The basics consist of knowing that most alcoholic drinks are flammable (the higher the proof the easier they are to ignite), and it is usually best to warm the alcohol before igniting it

In general, follow these rules:

It is very important to pre-heat the glass that will host the flaming drink, since glass is very prone to breaking when its temperature changes too much suddenly

When heating the glass, do not use a direct flame on it, since it will shatter or darken

The actual technique consists of igniting the pre-heated alcohol in a spoon, then adding it to the glass (which already contains the cocktail). If performed correctly, the cocktail should catch fire

It is legally required by most jurisdictions to keep a fire extinguisher in the bar if you make flaming drinks
When ignited, flames tend to burst up quickly for a moment. This flame is hot enough to burn your hair instantly, so watch out and always leave enough room for it to exhaust its initial burst

Once heated, do not keep heated alcohol around for too long, it is actually very dangerous because it catches fire easily (especially on summer)

Keep flammable objects far, this includes your bottles, which should be properly closed with their lids prior to igniting the drink

After igniting the drink, it is strongly suggested to not add any more alcohol, as it is quite dangerous

Don't Try This Cocktail At Home



One of the cool things about cocktails, as opposed to fancy chef recipes, is their accessibility. Just about any joker armed with a good cocktail book, booze, ice, jigger, and shaker can mix up a drink with great results. There is, however, one drink best left to the professionals--the Blue Blazer. Invented by Jerry Thomas, the godfather of mixology, the drink involves pouring flaming liquor back and forth between two glasses. Like an Evel Knievel stunt, the more showmanship that goes into its making, the better the Blue Blazer tastes. Or at least that's how it appeared at New York's Pegu Club on Monday night for the kick-off of the 1st annual Slow Drink Week at Pegu Club. From October 27th through November 3rd, participating bars will feature a special cocktail; the proceeds will benefit the Slow Food NYC Harvest Time Program, which includes Edible Schoolyards at schools in East Harlem and Williamsburg, Brooklyn. If you need a reason to drink, this is it.




The legend Dale Degroff and Kenta Goto demonstrate the perfect Blue Blazer technique.
At Monday's kickoff, some of the country's best bartenders (Phil Ward of Death and Co., Kenta Goto of Pegu Club, Jim Meehan of PDT) and cocktail ambassadors (Dale Degroff, Dave Wondrich, Gary Regan) competed in The 1st Annual Blue Blazer-Off. Each of the team's Blue Blazers were by the book, until a suprise duo showed up--pastry chef (and now part-time bartender) Johnny Iuzzini and FCI's Director of Culinary Technology Dave Arnold, who are planning a bar together. Their creation involved shooting flaming alcohol from a syringe into a mug, which Iuzzini was holding across the bar. The photo above explains it all.


If the Blue Blazer is something you want to try at home (and you're positive you have a fire extinguisher nearby), best to learn it from Dale Degroff's just-released The Essential Cocktail, which includes 100 classic and new drink recipes. Here's how:

Blue Blazer

1 teaspoon white sugar or less, to taste
1 1/2 ounces boiling water
1 1/2 ounces scotch, warmed
Lemon twist, for garnish

Into a London dock glass--a stemmed glass meant to hold port or Sauternes but that works nicely for hot or warmed mixed drinks--spoon the white sugar. Heat two silver-lined mugs using hot water. When they're nice and hot, pour the boiling water into one mug and the warmed scotch into the other. With a long-handled match (like a fireplace match or a nice-sized kitchen match), ignite the scotch; note that the scotch can also be lit with a flamed lemon peel, giving the opportunity for a bit more showmanship. Lower the lights. Pour the flaming scotch into the hot-water mug, then back into the now-empty other mug. Pour the flaming mixture back and forth a few times, partially to mix the drink but mostly for the pure drama of it. Each time the liquid is poured back and forth, carefully increase the distance between mugs--that is, if all precautions have been taken and you're feeling confident in your technique. Finally, pour the flaming mixture into the London dock glass, garnish with the lemon twist, and serve with a racing heart and immense pride.

This is my favorite Fleming coctail ( Fleming Lamborghini)

I sell many Fleming Lamborghini in one month. We get so many sales from it. itz fun

Flaming Lamborghini

Flaming Lamborghini

Flaming Lamborghini

Top Ten Tips for the Professional Bartender

Bartenders or “mixologists” just don’t get enough credit. People seem to think that anyone can mix a quality cocktail. They usually only realize the difference between a beer-tender and bartender when they receive a truly horrible drink. Those who imbibe and enjoy finer beverages tend to be a bit more appreciative.

Here are ten tips that will help anyone become a more professional bartender (in no particular order):

1. Always keep your bar surface, stools, glasses, serving station, and preparation area spotless. People do not want to pay top dollar for cocktails that are prepared sloppily or in a dirty area. Sitting on a dirty stool or placing belongings on a sticky surface as one sits down is also offensive. An immaculate bar with shiny glasses and bottles is as important as the quality of your products and the skill with which you prepare cocktails.

2. Make sure that you garnish cocktails properly. If you are unsure of appropriate garnishes, pick up bartending book. It pays to know as much as possible about your trade, and it also translates into better tips.

3. Never tell a customer that you can make a particular cocktail that he requests if you aren’t sure you can make it properly. Ask the guest to give you a moment then go look it up (or ask another bartender) to make sure you prepare it correctly. It pays to keep a bartending book handy for such occasions.

4. Make sure your garnishes are fresh. Nothing ruins a perfectly good cocktail faster than a wilted lemon wedge or a wrinkled olive. Take the time to cut fresh fruit and twists and keep garnishes chilled. If you store olives in a bit of olive juice, they will stay fresher longer.

5. Know your customers. If you serve a customer regularly, you should be able to remember what he or she orders. Greet the guest and offer his or her usual cocktail, mixing it precisely. Also, remember if the guest prefers onions over olives or a twist instead of a wedge, and if there are any other special touches, such as a splash of soda, or just one ice cube. People enjoy being recognized and pampered.

6. If a good customer asks for a particular item on more than one occasion and you don’t have it in stock, see if you can order a bottle to keep on hand for that customer, even if it isn’t something you serve regularly. Surprise the guest with it on his next visit.

7. If you bartend in the lounge of a restaurant, pay attention to guests seated at the tables. If the wait staff is busy, you should certainly check on guests and freshen their cocktails while they wait for their server. Doing so reflects well on your establishment and your professionalism. It also generally translates into more and better tips.

8. Do not assume that the customer wants a “well” drink simply because he or she does not specify a brand. Always inquire, or recommend a good product. This is especially important when you are serving affluent guests.

9. If you are required to wear a uniform, make sure it is clean and pressed. You should be well groomed and always look your best. If you don’t wear a uniform, dress in tasteful, professional attire. Do not overdo jewelry, fragrance, or makeup.

10. Be courteous and friendly at all times. You’ll find that most people will respond in kind. If guests behave rudely, take the high road and remember that they are only making themselves look bad. You will be respected by those whose opinions actually matter.

Cocktails - The basics

What is a Cocktail?

Drinks akin to cocktails first appeared sometime during the 16th century, but cocktails, as we know and use the term, was first introduced by American bartenders in the 1920ies.
The reason the cocktail made it big in the happy '20ies, was the prohibition, when producing and imbibing of alcohol was made illegal. As good as all spirits available was of a rather dubious quality and tasted accordingly. Thus, the bartenders, accommodating as always, started to mix the spirits with various fruit juices and other flavorings to make it more palatable. Later, the cocktail lost its popularity most places, the United States being the main exception.

The last few years, however, the cocktail has reclaimed lost ground everywhere, especially in southern Europe and other places that are full of tourists. Cocktails usually consist of three different 'classes' of ingredients.

• The first, the base, is most often some sort of spirit, like vodka, whiskey, or tequila. Occasionally, such as in many punches, some sort of wine is being used as a base.

• The second, the main flavoring, is added to bring out the aroma of the base and to modify its taste. The main flavoring is often such as Vermouth, various fruit juices, wine, or even eggs or cream.

• The third, the special flavoring, is added to enhance the taste of the base, and often also adds the color to the cocktail. Common special flavorings include Grenadine, Blue Curacao, and others.
Most cocktails are also decorated in some way, usually with fruit slices, orange peel, cocktail sticks, mint twigs, etc. (see section below).
Equipment

Many different contraptions are manufactured for the making of cocktails. Some of these are useful, some can be definitely nice to have, and still others are totally and utterly useless. It is up to you to decide exactly what your cocktail equipment should be, but some things are essential.
First out of the essentials is the cocktail shaker. There are two basic types of shakers available. A European cocktail shaker is usually made out of metal, or glass with a metal top. It is, basically, a container which holds about half a liter, fitted with a top which closes tightly around the upper edges of the container. This top also has a smaller top, usually fitted with a built-in strainer, through which the shaken cocktail is poured. American shakers, however, consist of two cones about the same size. One is often often made of glass, and the other is metallic. These cones are held together to form a closed container, and the shaken cocktail is poured from either one. Most American shakers do not have built-in strainers, so if you use an American shaker, using a separate strainer is a good idea.

Measures, also known as jiggers, are also essential. Jiggers are most often made of metal, but glass jiggers are common, as well. The standard measurements of a jigger can vary widely, depending on where you are. In the recipes in the following articles, I will use a standard jigger of 30ml (appx. 1 fl oz).

In addition to the equipment mentioned above, you will find that things like these are nice to have, as well: Ice bucket, jugs, electric blender, bowls, etc. You should also have access to ordinary kitchenware, such as knives, corkscrews, chopping board, etc. You will also need stirrers (also known as swizzle sticks), straws, toothpicks, serviettes and cloths.
Glasses

Cocktail glasses come in four different basic types:

• First, there are the glasses known as rocks glasses, also known as tumblers. These glasses are usually short and broad glasses, with straight or slightly sloping sides. They normally hold about 125ml and are used for spirits with ice, fruit juices and short drinks.

• Second, there is the highball glass. These glasses are usually of medium width, and are tall with straight or slightly sloping sides. They normally hold between 200 and 300ml and are used for long drinks with ice.

• Third, the champagne glasses, are of two different kind. The most common, the champagne flute, is a tall and narrow glass with a stem. Champagne flutes have thin-glassed sides, and the long, tapering sides can curve both inward and outward. A champagne flute holds approximately 150ml. The second type of champagne glass is the less-known champagne saucer. The champagne saucer is a broad and shallow glass with a stem. The broadness and shallowness of the glass make the champagne loose its fizz quickly, and the glass is therefore less popular than it once was. It is still, however, in use, and such cocktails as the Margarita use exclusively such glasses.

• Fourth is the group known as cocktail glasses. These are the classic cocktail glasses; stemmed and with sharply sloping sides, making it Y-shaped when seen from the side. The classic cocktail glass holds about 90ml and is best suited for short, strong drinks.
In addition to these glasses, some drinks, such as the Pina Colada, have special glasses. Unless you are really serious about mixing your cocktails, you don't really need to buy such glasses. Use glasses you already have instead. There are also other glasses available that will work just fine with cocktails. Use your imagination, but remember that plastic glasses (or shakers, jugs, mixing glasses, or other such equipment for that matter) should NEVER be used with cocktails, as it will make the cocktail taste of plastic. A cocktail is supposed to have a refreshing taste, not to taste like the inside of a used plastic bag.

Mixing a Cocktail

Not all cocktails are made in the same manner. Just as the ingredients may vary, there are several ways in which to mix a cocktail. The most frequently used methods are the following:

• Shaking: The cocktail is mixed by hand in a cocktail shaker. The shaker is first filled three quarters with ice, preferably cubes, as crushed ice will tend to melt and dilute the cocktail. The ingredients are then poured on top of the ice, in order of alcohol content (highest first). When shaking a cocktail, hold the shaker in both hands, one hand on the top and the other supporting the base of the shaker, and shake vigorously. When water has begun condensing on the outside of the shaker, the cocktail is sufficiently chilled, and the cocktail should immediately be strained into the glass. In general, shaking creates a colder cocktail than stirring does, but also a more cloudy one.

• Stirring: The cocktail is stirred with a glass or metal rod in a mixing glass, before the cocktail is strained into a glass. As with shaking, crushed ice should not be used, and water condensing on the outside shows that the cocktail is finished.

• Blending: An electric blender is used to mix fruit juices, alcohol, fruit, etc. Blending is an excellent way of mixing ingredients which do not blend easily in any other way. Blend the cocktail till it has reached a smooth consistency. If the recipe requires ice, add crushed ice last, but be careful not to add too much, as the cocktail may be watered down. Blending is a much disputed method of mixing a cocktail, and in general, blending should be avoided unless the recipe demands it.

• Building: When building a cocktail, the ingredients are poured into the glass in which the cocktail will be served. Usually, the ingredients are floated on top of each other, but occasionally, a swizzle stick is put in the glass, allowing the ingredients to be mixed.

Decorating Cocktails

Almost all cocktails are decorated in one way or another, most often with some kind of fruit, but no matter the exact decoration, cocktail sticks are almost always invaluable. Cocktail sticks come in two types; Wooden and plastic. Wooden sticks are most often used, and are suited for just about any kind of cocktail, but they cannot be reused. Plastic sticks, however, should be carefully used, as they tend to give the cocktail a slightly artificial appearance. Unlike wooden sticks, plastic ones can be reused, but should be carefully washed and boiled first.

Cocktail sticks are, whatever the type, used for spearing slices of fruit, cherries, and just about anything else you care to decorate your cocktails with. Straws are also essential and go well with highballs. Straws should not be reused. The traditional cocktail garnish is, however, the red Maraschino cherries. These are used in just about any kind of cocktail, and are now also available in green, yellow and blue. In addition to this, slices of fruit, strips of orange or lemon peel, mint twigs, etc. can also be used.

One often used method of decorating cocktails is that which is called frosting. Frosting leaves an edge of sugar, salt, cocoa, or any other fine powder, on the rim of the glass. There are several ways to frost glasses, and one of the most frequently used of them is this: Rub the rim of the glass with a slice of orange or lemon, then submerge the rim in sugar or salt (or any other powder), just so that it lines the top of the rim. Other methods use egg white or other substances for 'gluing' the powder to the glass. For a more colorful frosting, use small drops of food coloring in the powder. With some cocktails, such as the Margarita, frosting is a 'standard' decoration.

The Top 20 Things To Make You Look Like a Pro

These are qualities bartenders pick up naturally with years of experience.

1. Check your stock. That’s the first thing an experienced bartender does when they walk behind a bar. After all you can’t make anything if you don’t have anything. Look at the ice level, juice levels; if they are low then fill them. Do you have backups? You don’t want to stop in the middle of the night making backups. Every new bar I walk into I do this and bartenders will ask me, Have you worked this bar before?

2. Use both hands. Experienced bartenders are practically ambidextrous. They constantly use both hands at the same time all the time. Never have an arm dangling at your side while the other one is doing something.

3. Have scratched up tools. If you’re an experienced bartender, your tools should look used. Scratch up your wine tool, bottle opener, lighter, and anything else in your pocket if you’re a rookie.

4. Keep your head up as much as possible, ears open, and eyes constantly scanning drink levels, servers/guests, suspicious activity, etc. Bartenders tend to keep their heads down because they are always doing something. You have to be aware of everything going on around you, so get that head up as much as you can. If the bar has mirrors, use them to your advantage. You can check things out while you’re turned doing something else. It’s like having eyes in the back of your head. You need them. Also, there will be new things for your ears to listen for like the sound of the phone ringing or the little chit popping up out of a printer giving you the servers order.

5. Know how to make powdered sour mix properly. Most American bars have powdered sour mix and the proper way to make it is to fill a gallon container half with hot water. Dump in the powder, screw a lid on and shake for about 10 seconds dissolving the powder. Next add cold water very slowly (so it doesn’t foam up), put the lid on again and shake again. Refrigerate. You’re done. If you make it incorrectly the powder won’t dissolve and you’ll be busted. The directions are always on the bag if you forget.

6. Don’t make one drink at a time unless you have an order for only one drink. When making drinks, line up all your glassware on the bar mat then ice them down (ice them down means fill them with ice, if they require it). Let’s say, you have an order for a Piña Colada, Cosmopolitan, Vodka Tonic, Screwdriver, Corona, Bud Draft, and a Kahlúa & Coffee from a server. On the bar mat you will set the Piña Colada glass, then a martini glass, then two highballs, and a coffee mug. You will then add ice to the martini glass so it can chill while you are making the other drinks. Then you would continue to ice down the two highballs. From this point you will make the drinks in the order I listed (I listed them in making order to make it easier on you right now). Make the Piña Colada, pour it in the glass, grab a shaker tin and make the Cosmo, dump the ice out of the Martini glass and strain the Cosmo. Grab the well bottle of vodka in your left hand and a bottle of Kahlúa in your right and pour the Kahlúa in the coffee cup and the vodka in both of the highballs at the same time. Squirt the tonic, pour the OJ and add the coffee (top with whipped cream or let the server add it when she returns so that it doesn’t melt too quickly). Now grab the Corona, and pour the draft beer.
See, if you had poured the draft beer first then the head would’ve gone down by the time you finished making the order. If you had made the coffee first, it would’ve cooled. Also, when you set your glasses up like this, if you forget what you are making, 9 times out of 10, you can turn and glance at the type of glassware you’ve lined up and instantly remember what you are making.

7. Don’t fill your drinks to the rim. Inexperienced bartenders, lazy bartenders, and bartenders that have never learned properly fill their drinks to the brim. Don’t do this. Always allow 1/4”-1/2” breathing/travel/ and melting room at the top. If you’re still not convinced then walk into any bookstore and look at any drink recipe book with photos. The exceptions are if you are using real whipped cream and when you shake a drink with sour or juice, the frothy part can go to the rim.

8. Know how to handle money. Experienced bartenders have excellent cash handling techniques. They handle money probably as much as a bank teller. Watch the way bank tellers shuffle the bills from hand to hand. One hand is pulling and the other is pushing. Practice counting, stacking, and arranging bills and coins until it feels natural.
Also, let’s say that a guest orders a beer and hands you a $20 bill. When it’s handed to you, look at it, look back up at the guest and say, Out of twenty. This confirms the amount given to you. If you don’t say what the amount is then they can always say, Hey, I gave you a $50 bill. Trust me, they’ll try it. Every experienced bartender does this. Also if they give you a $100 to pay a tab that’s something small like $22.50, always count back their change in front of them as opposed to laying the whole thing down so they can’t yell at you a few minutes later that you shorted them $20. Again, trust me, they’ll try it. You can also fan it out pointing to the bills and then saying the amount of change.
Some bartenders like to keep all of their money facing one way all nice and orderly in their drawer. That’s cool, and if I’m sharing a drawer with a bartender that was on shift before me and likes the drawer neat, then I respect them and keep the drawer neat. But, personally, I couldn't care less about having all the bills facing the same way. Money is money. However, before I turn it all in at the end of the night it’s put in order.

9. Behind you. Behind. Behind. Behind you. Behind. Behind you. When working with another bartender and you step behind them to get something you always say softly, but loud enough for them to hear, Behind. Anytime you get in a bartenders space you have to let them know. I’ve seen people get bloody noses, knocked down and knocked out from an elbow because they didn’t warn the other person that they were in their space. You can also lightly touch them on the shoulder. You just must let them know you’re there.

10. Keep the half & half closed. Experienced bartenders will keep the pour flap closed when pouring half & half. Open the half and half carton then close it. When you make a White Russian for example, just squeeze the carton over the glass and you will have better control with its flow. It’s hard to control the flow of half & half when you try to pour with the flap open and will cause too many messes.

11. Know how to do a reverse grip pour. Once you get a good strong feel for holding spirit bottles, this is the next move you should learn to look like a pro.

12. Know the common verbiage when doing inventory. When you participate in inventory, all you need to know is that you measure the bottle in points. Each bottle has 10 points. Look at the bottle as if it’s divided up in 10 parts (this will help with the odd shaped bottles). So, if your manager asks you about the Bacardi bottle and it’s half full, then it’s called .5 (point five). If a bottle is full, you don’t say .10, you just say it’s one or a full bottle.

13.Clean as you go. All good bartenders clean as they go. If you make a Mudslide Martini, then understand that cleaning the shaker is part of making that drink. Personally, I don’t even take a guests money until after I rinse the shakers because they need to see that it’s part of what it takes to make the drink. Some cleaning behind the bar can wait until you catch up. Just know that the top priority is anything a guest can see.

14. Know the proper way to rim a drink. Most bartenders, dunk the rim of a glass into the spongy section of a rimmer, and then dunk into some sugar or salt. When the salt or sugar is on the rim, it falls into the drink. What you want is the salt or sugar to be on the outside edge of the rim. So you’ll have to tilt the glass and rotate it around. You can also wet the outside edge with a piece of lemon or lime wedge.

15. Know the brandy snifter tricks. When pouring into a snifter, lay a snifter on it’s side in the air then pour the spirit to the rim. This will give a proper pour. If the guest requests the spirit to be heated and your bar doesn’t carry a brandy warmers, then all you need is a rocks glass and hot water. Preheat the brandy snifter by filling it 1/4 of the way with hot water (the kind at a coffee station) then fill a rocks glass half with hot water as well. Dump out the hot water in the snifter and pour in the Cognac and set the bowl inside the rocks glass. It’s also nice to present it on a saucer with a cocktail napkin. You may have to experiment with the glassware at your bar to test which glass the snifter fits in best.

16. Know the juice container trick. You can make juice flow quickly out of a store-n-pour/juice container by sticking a drinking straw into the spout. It creates an air hole. It’s just science.

17. Know how to pronounce these words:
Apéritif (uh-pair-a-TEEF)
Amaretto Di Saronno (dee-sa-ROW-no)
Angostura Bitters (ang-uh-STOOR-uh)
Blue Curacao (CURE-uh-sow, sow rhymes with cow)
Cabernet Sauvignon (cab-er-NAY soh-vihn-YAWN)
Cachaca (ka-SHA-suh)
Caipirinha (ki-purr-REEN-ya)
Chambord (Sham-BOARD)
Chardonnay (shar-doh-NAY)
Cointreau (KWAN-trow)
Courvoisier (core-VAH-see-A)
Crème de cassis (ka-CEASE)
Crème de cocao (ka-KAY-o, or ka KAH-o)
Crème de noyeaux (noy-Yoh)
Dom Pérignon (dom-pay-ree-NYON)
Drambuie (dram-BOO-ee)
Galliano (gall-lee-YAH-no)
Glenfiddich (gle-FID-ickkkkkkk)
Glenlivit (glen-LIVE-it)
Glenmorangie (glen-MORang-ee, rhymes with orangy)
Grand Marnier (GRAN mahr-nYAY)
Maraschino (mare-es-SKEE-no)
Mescal (mehs-KAL)
Mojito (mo-HEE-toe)
Pinot Noir (PEE-no NWAR)
Riesling (REEZ-ling)
Rumple Minze (ROOM-pull MINTS)
Sambuca (sam-BOO-ka)
Sommelier (sum-ul-YAY)
Worcestershire (WOOS-tuhr-sheer)

18. Know how to bounce cut a bottle. Let’s say for example, that you have glasses lined up with ice and several of them need the same spirit from the same bottle you are holding. When you finish pouring in one, bounce the bottle down then up and the flow will stop, for 1-2 seconds. During this time aim the bottle over the next glass. So the order goes: pour, bounce, aim at the next glass, pour, bounce, aim at the next glass, etc. The old way is to pour, stop the flow by turning the bottle right side up, pour in the next glass, stop the flow by turning the bottle right side up, etc. Try it at home first. It works the best when using a reverse grip.

19. Know at least three ways to strain a drink. Experienced bartenders know many ways to strain a drink.
0. Know how to close the bar. Any experienced bartender can walk into a bar the next day and know instantly if the bartender the night before has experience tending bar based on how things look. A good sign is that many things are turned upside down. Basically, tools, juice containers, blender parts, draft beer trays, bar mats, soda gun nozzle & holder, fruit tray and any other items have been washed, rinsed and turned upside down in an orderly fashion in a drain area. The juice container holders are normally rinsed then turned over at a draining angle in the well where they normally sit at the well. Sometimes bars keep their fruit for two days so they might be covered in the cooler. Personally, I throw all fruit away every night. There is sometimes something soaking in water overnight like pourers that have been on liqueur bottles. The register area will be organized and nothing anywhere behind or in front of the bar should feel sticky. Also, if you ran out of something then good bartenders will leave a note on the register for the next bartender letting them know, so everyone can stay on the same page

Hints and Tips for Bartenders

Recently, for some weird reason, people have been led to believe that if you aren’t hand-making classic or modern creations, muddling, flipping bottles, or have extensive knowledge on wine then you’re not a real bartender. Excuse me? This is incorrect.

When people ask me what to write for their objective on their resumes, I always tell them to say, To provide an excellent experience for guests at your establishment. And how does a bartender provide an excellent experience? It depends. If you’re working in a dive on the waterfront selling mostly beer and whiskey shots to oil riggers and you greet them with a smile, remember their names (or at least what they drink), make their drinks fast, and they leave feeling good--then you have provided an excellent experience for those guests.




Every bar is different and you’ll have to act a different way in each bar. What you do at a Honky Tonk will totally be different from a hotel bar down the street. In some bars, you’ll have many different types of guests and through their personality and body language you will learn how they want to be treated. A guest at the end of the bar reading the newspaper does not want you to interrupt them and tell them a joke. They want a clean place to sit and a full drink.




I could make a long do and don’t list, but there’s no need. Because you only have to combine The Golden Rule with The Platinum Rule and everything will fall into place.

The Golden Rule: treat others as you want to be treated.
The Platinum Rule: treat others as they want to be treated.
This doesn’t just apply to guests; this goes for all your co-workers, your boss, and anyone else for that matter.

In this line of business you’re dealing with humans. To know what makes these creatures tick is to your advantage. Entire books have been written on the basics of human nature and they all boil down to one sentence:everybody, everywhere, always, wants to feel good about themselves.





The Top 10 Bartender Qualities


1. Personality.
2. Good grooming.
3. Great memory.
4. Knowledge of liquor, beer, wines, cocktails, and your local area.
5. Good money handling skills with average math skills.
6. Responsible and dependable team player.
7. Fast and efficient.
8. Something unique.
9. Physical strength.
10. A people person with good eye contact and a firm handshake.



The Top 10 Questions To Ask On Your First Day


If you ask these questions then the bartender you’re working with will think that you’ve worked at a bar before. How else would you know to ask? (Besides reading this.)

1. Start opening cabinets and coolers familiarizing yourself where things are kept and ask questions like, Do we stock at the end of the night? Where are the kegs kept? and anything else you think of as you are looking inside. All experienced bartenders will do this.

2. Where are the restrooms for the guests? Where are the restrooms for the employees?

3. What bottled beers do we serve?

4 .Do we run tabs and if we do what’s the procedure? Do we hold guests' credit card? Do you have many walk-outs?

5. Where are the backup mixers kept?

6. Can you run me through the glassware? (Meaning that every bar uses different glassware so you have to go over it. You should ask something like, What are we using for a highball? The bartender will then touch or point to the rest of the glassware naming its use.)

7. What do we charge for a double? (Some places just double the price, however many places add like $1.50 or $2.00. It’s different everywhere so that’s that‘s why you have to ask.)

8. If there is no coffee machine at the bar ask about where you get the coffee for a coffee drink.

9. Do the servers cut the fruit or do we?

10. What liquors are we using for our house Cosmos? Sex on the Beach? Long Island Iced Teas here? Are there any standard drinks we make differently? Are our Martinis 2 ounces? I just want to be consistent with everybody because I know how different places can make drinks a little different…blah blah blah.


Note: Bring a pocket-sized spiral notebook and write down everything you need to know. You’ll be given a number. Write it down. You’ll use the # in the POS system. The system only knows you as a #. Write down every step of the POS procedure shown to you. Just so you know, it will not seem weird or make you seem like an inexperienced bartender by writing everything down. It’s actually smart. Experienced bartenders know that the cash register is the #1 thing behind the bar that will slow you down on a busy night. It will kick your butt. You must master it. Memorize where the keys are so that you can whiz through. Find out where the backup button or delete button is right away.

Fact
Know that experienced bartenders can walk behind practically any bar and bartend. The only training required is the POS and to be shown where things are kept.

BARTENDER TIPS

If you cannot remember if a guest ordered salt for their Margarita or not, simply rim half of the glass with salt and they can drink from either side.

When a guest with a British accent orders lemonade, they mean Sprite or 7up, but double check.

When a guest with a British accent orders whiskey, they mean Scotch whisky, but double check.

When serving beer to Europeans, know that they like more head on their beer than Americans.
Spotters/shoppers are hired to act like normal guests then report everything they see happening. So keep this in mind.

Know that in every bar where you work you will learn something new about the bar world. No one knows it all, so drop the attitude.

Pourers should only be kept on bottles that are used a lot. That’s their purpose.

When stocking beer, an easy way to not have to pull all the current beer to the front of the cooler then stock the new beer behind it is to move the current beer to the left (or right) of the cooler and the new beer on the empty side. If you use this method and everyone working the bar follows it then everyone always knows which side of the beer to grab first.

Don’t bring nice pens to work because they’ll be stolen, lost, or never returned. Trust me, bars go through pens like water. I do have to say that I like having a light-up pen, but it takes up too much of my energy always having to keep track of it on a busy shift. The only pens that haven’t been stolen from me are gigantic novelty pens. They always get a big smile and I tell them that Mickey Mouse gave it to me.

Know that all Cognac is brandy but not all brandy is Cognac. Cognac can only be made from grapes grown in the Cognac region of France. Brandy can be made from grapes and other fruit anywhere in the world.

Know that sour mash means that part of the yeast mixture from one batch is used to start another batch. Like the way sour dough bread is made. People think Jack Daniel’s tastes the way it does because it’s a sour mash whiskey. No, many whiskeys are made in the sour mash procedure. Jack Daniel’s tastes like that that because before it’s put into charred barrels it drips through 10 feet of sugar maple charcoal.

Know that Champagne can only be called Champagne when it’s made in the Champagne region of France and all other bubbly wines must be labeled and called sparkling wine.

Know that by Mexican law, tequila must be made from 51% of the blue agave plant and mescals can be made from any and many agave plants.

When you have to tell the guest that you’re out of something, it’s much better to say, I’m sorry, we’re sold out of that. When you just say you’re out of something it makes it sound like your manager is disorganized and doesn’t know how to order properly, but saying you’re sold outsounds like it’s a popular item.

Know that anyone in America can make bourbon, however only bourbon made in Kentucky is allowed to say Kentucky Bourbon on their label.

No matter what you are told, only one thing sobers up the human body and that’s time. Coffee makes a wide awake drunk, food makes a full drunk, and a cold shower makes a wet drunk.

Know that if your bar carries more than one Johnnie Walker Scotch you’ll have to ask a guest which one? Usually bars only carry red and black. But know that there blue, gold and green as well.

Know that as a bartender you more than likely won’t be taking any breaks. That’s just the way it is. Shifts can be 6-12 hours long. Many bartenders take a power naps before going to work to recharge themselves.

When you start working a new bar do not start moving things around or give advice where things should be or how things should be done until you settle in after several weeks. And you never want to say the words, Well at the last bar I worked we did it this way. No one wants to hear how you did it before, because it doesn’t matter. You’re going to do it the way they want you to do it. It can mean anything. And again, drop the attitude.

Know that cleaning up the tools that you’ve used to make a drink is part of making a drink, so you should always get into the habit of rinsing out the blender or shaker tins after making a drink.

When upselling, one method to use is to ask if they want you to use their favorite spirit, Would you like me to use your favorite vodka?

The classic Martini is made with gin. Period. So, when someone asks you for a Martini and says nothing else the best thing to do is smile, and say, Sure, would you want me to use your favorite gin? This lets them know without preaching that a classic Martini is made with gin. However, these days Vodka Martinis share the classic Martini spotlight as well.

Whenever you are slow, never just stand around. There’s always something to clean or organize.

Know that you will burn out. Doing a job that is physically and mentally demanding catches up with you. You’ll know when you begin to get snippy with guests and co-workers. It’s okay. Many professions that deal with the public go through this (Police Officers, cab drivers, strippers, etc.). Just make sure you take a mini-vacation and recharge. Go out and let someone serve you.

When making drinks you want to strive for only picking up a spirit bottle or mixer once during an order. While you have product in your hand use it in all glasses you need it for instead of picking it up then setting it down and thinking, oh I need that for this drink too, so you pick it up again, etc.

The drier a Martini is ordered means the less and less dry vermouth they want. So if a guest orders a very dry/extra dry Martini then they usually want like a drop of vermouth or none at all. Some bartenders make jokes and just wave the dry vermouth bottle over the drink.

When guests spill something on the bar, a lot of bartenders get irritated. The guest is already embarrassed and will say that they’re sorry many times. Just look at them, smile, and say, it’s ok, it happens. Their facial expression will instantly change and they’ll probably leave you a bigger tip.

Breakage means your empty bottles at the end of the night.

If you are too busy to get to a guest at the moment, then make sure you acknowledge them in some way. When guests are acknowledged then they don’t mind waiting.

When you’re slammed, don’t get frustrated. You can only go as fast as you can. If your bar is well stocked then just keep going and keep smiling. Guests don’t mind waiting in line. Just make sure that you give each person you are dealing with direct attention. And never forget that if it weren't for these guests you wouldn’t have a job.

Pour tests are sometimes mandatory for bartenders who are allowed to free pour (don’t have to use a jigger). It’s a set of test tubes that have measurement lines on them called an Exacto Pour. Management will give you a liquor bottle filled with water and ask you to pour these measurements separately into a glass: 1/4, 1/2, 3/4, 1, 1 /1/4, 1 1/2, and 2 shots. Each pour is individually poured into the tubes to measure. You will also have to do a Long Island Iced Tea pour and you may be asked to do all the pours with both hands. If you do not pass then many bars will not let you work. Some write you up and you are allowed only 3 write-ups and then you cannot work. Some make you pour with a jigger until you can pass the test. It can be serious and can cost you your job.

Know that real bartenders , when guests in another bar, do not ever tell another bartender that they are a bartender too. There’s only one exception and it’s when the bartender asks you first.It’s the biggest joke between real bartenders. The joke is that when a guest says they are a bartender, what they’re really saying is, I’m a lousy tipper, but I’m going to pretend that we have a common bond so you will give me lots of attention. Maybe they have been behind the bar, but not long enough to know not to say this. Bartenders show other bartenders that they are bartenders through action, not talk.

Hold spirit bottles firmly and don’t be careless with them. Most bottles are worth around $100-$200 each. Most are bought for $20-$50 and marked up 4-5 times to make a profit. So think about that when you go to grab one.

Yes, you will spill something! The worst is when you spill on a guest. Once I dribbled some beer down a girl’s bare arm while leaning over a table. She was with her boyfriend and three other friends. I over apologized, and offered her some napkins. I could tell that this group was cool, so I said something like, hey, should I spill some more beer and just have your boyfriend lick it off your arm? That got a big laugh. Some people aren’t as cool and trust me, you’ll know who they are.

Yes! You will break something. The most important thing is not to break glass near the ice well. Sometimes a small sliver can bounce into the well from a few feet away and that’s all it takes for a lawsuit. You simply can’t take any chances and must get new ice. When a guest breaks a glass, the first thing they do is start grabbing for the big shards of glass. You must tell them right away not to touch anything and that you will take care of it for them. The last thing you want is to tell your boss that a guest with bloody hands wants to talk to them. For the extra tiny little pieces of glass, simply wet a bar towel and lay on top the pieces then swipe up. The wetness picks them up.

Most bartenders do not like anyone to come behind the bar. They like their space, so if you’re a server, always ask.

Many times in your bartending career you’ll find yourself jotting down drink orders and that’s when you use bartender shorthand. Instead of writing in longhand, for example, Bourbon and Coke, you would write B/C. Every spirit and mixer can be shortened. Back in the 1970s and 80s cocktail servers actually wrote their orders this way and gave it to the bartender. Abbreviations for call and premium spirits are easy too: Crown=Cr, Bacardi=Bac, Southern Comfort=Soco, etc. Mixers are easy: DC=diet coke, T=tonic, OJ=orange juice, etc. Then there are the special ones like an X for rocks, and an upward arrow for up. Some abbreviations will differ, for example some people like to write Marg for Margarita while others will write Rita. It’s all up to what works best for you.

Know that there is always good and bad with every bar you work. But this seems to be true for every job in the world. For example, in a hotel bar you might have to walk very far to pick up appetizers in the kitchen, however there’s a cleaning crew that cleans your floor mats and mops your floor. Or you make killer money at a restaurant; however constantly transferring tabs to servers when guest’s tables become available is a pain in the butt.

Have you ever been somewhere and overheard employees talking about their personal or work life? Better yet, did they continue their conversation in front of you? Don’t do this! Guests should never hear you talking about private matters with co-workers. As a matter of fact, if I ever own a bar this action will be grounds for termination.

If you are a female bartender I have something to say to you. You should be able to perform all bartender duties just like the guysStart your shift with the ice well filled as high as it can be filled. This way you don’t have to run and get ice in the middle of your shift and you also save your back muscles from having to bend over so far.

When a guest orders a drink, add a little trivia they probably didn’t know (99% of the time they don’t). For example, if they order a Tanquerey & Tonic then while you are pouring you can say,Did you know that it’s believed that the shape of this bottle was inspired by a cocktail shaker? Guests love it. Other great ones are: the 1800 bottle comes with it’s own one-ounce measuring cap (then turn the bottle upside down to show them), Canada created Crown Royal for Queen Elizabeth’s 1939 visit; Southern Comfort was created by a bartender in New Orleans in 1874; and that Michelangelo probably drank the very same Amaretto di Saronno we drink today because he was 50 years old when it came out in 1525.

Know that some bottles are always next to each other on the back bar. Usually blackberry brandy and banana liqueur are together because of the Rumrunner. Bailey’s, Kahlua, and Grand Marnier sometimes get put next to one another, and the two crème de menthe’s and the two crème de cocoa usually sit together as a family. Oh, and Southern Comfort should be with the liqueurs, not the whiskey.

When you get busy, you simply don’t have time to talk to guests, so try to find out little tidbits of info about them like, where they’re from, grew up, where they work, or went to school, etc. This way you can connect people at the bar and they start talking to each other and have a grand ole’ time and think you are the best bartender around. I’m sort of known for doing this and managers and bartenders like to watch me do it. They just crack up how I connect anybody at the bar. Sometimes, I know nothing about them and say something like, Wow, you two must love the color green because you’re both wearing it! Magically, they begin small talk and sometimes it turns into big talk.

Know that the proper way to keep the ice scoop is stuck into the ice with the handle up. This keeps your nasty hands from touching the ice. It’s a good habit to start from the beginning.

When you make the wrong drink and it’s not carbonated, always strain it into a glass and set to the side. You’ll be ready to use when it’s ordered again. If no one orders that drink again, then you’ll have to record it on the spill sheet.

Know that you’ll probably have many bar keys on a ring and will have to learn which go with what. Most bar keys are small and are used to lock cabinets mostly. You may also have some coolers that use a padlock. All you have to do in most cases is look at the name of the lock and match it up with the same name on a key. I know that may sound like common sense, but you’d be surprised at the people who don’t know this. One last thing, it’s a very good habit from the beginning to never put the bar keys in your pocket. Buy a cheap little hook so it can hook to a belt loophole or something if needed. The reason is because it’s too easy for you to forget about them in your pocket and you’ll end up taking them home.

Top Skill to Have as a Bartender

Ask any bar manager what’s the most important skill is for a bartender and you’ll get a lot of different answers. Some will respond that speed is key, others will say a good personality, more will say appearance is important, and then you’ll get one or two who say mixology skills are key. There are a lot of things that definitely make a great bartender, like being trustworthy, friendly, reliable, hard working, clean and organized but those are important aspects for any employee. The one skill that I think makes a great bartender is memory. And if you are an aspiring bartender I’ll explain why and give you some tips on improving your memory.
In my humble opinion, if you have a good memory, you will make a better bartender. Not only will it allow you to do your job more efficiently, but it will also increase your tips. When a person walks into a bar and the bartender greats them by name, asks if they would like their regular drink, or offers them something from a previous conversation, that makes the customer feel important. The customer will also tip better than if the bartenders doesn’t remember anything about them. All of these points deal with memory, the ability to memorize drinks, names, previous conversations and spirit preferences.

For many things, like peoples names, beer brands and cocktail recipes, you want that information to be embedded in what is sometimes referred to as “Intelligent Memory”. Intelligent Memory is made up of connections between other memories, whether they are thoughts, images, experiences, skills, or pieces of knowledge. A good example of this is how many bartenders have been taught to remember a drink. For example:

Black Russian (Vodka & Kahlua) is the easy starting point. Now to make a White Russian it’s a Black Russian with Milk. Now to make a Paralyzer it’s a White Russian with Coke. And a Brown Cow is a White Russian without Vodka. These types of relationships can be done for many drinks.

This is also the type of memory that allows you to make a drink without really thinking about it. If someone orders a Perfect Manhattan, up with a twist you should instinctively know what to do. It takes some practice to do this, but to be a great bartender you need to avoid referring to a book or pestering the other bartenders.

The other important type of memory to work on is your short term memory, which is what allows you to use your brain like a note pad. Basically, when someone orders a round of drinks you should be able to commit the whole order to memory. Your ability to remember ten drink requests will make your job easier, impress your customers and increase your speed and efficiency. You can be the fastest drink pourer on the planet, but if you can only remember two drinks at a time, you won’t be very efficient.

Improving Your Memory

The best way to improve your memory is to expose yourself to new ideas and new experiences. This is a general way to keep your brain in shape. Like muscles, your brain needs to be used to keep it healthy. Talk and read about things that aren’t in your normal routine. Debate with people, read the newspaper, not just the comics, and do mind building puzzles like crosswords or Sudoku. Every little thing that makes your brain active is a good start.

One of the tricks to memorizing other things is to make connections. For example the cocktail connection example showed you how to connect one drink to another, this can be done with names, but in a slightly different way. If you meet someone named Robert, and you have a friend named Robert, you can make a connection by thinking about the two people. When the customer comes in the following week and you can’t remember his name, but for some reason a picture of your friend Robert pops up in your head, you’ll remember his name. There are other ways, such as memorizing a room and then relating people and places to the items in the room.

Repeat things you learn. When a server or customers calls an order, repeat it back to the server / customer. First it makes sure the order is correct and second it helps to embed it temporarily into your grey matter. People also like hearing the words they say repeated back to them, it makes your charisma value increase. It’s kind of like someone commanding you and you agreeing with them, it makes people feel good.

Supplemental Help

If you just can’t seem to fire up the grey matter try taking a Vitamin B supplement. It’s a know fact that Vitamin B is important for neuron development and function. I personally take a basic B Vitamin (50 mg) and it does provide some help, especially if I’m tired. Avoid taking it all the time, otherwise it will loose its effectiveness. I just take one before each shift and avoid taking one on my days off. The B Vitamins also help with hangovers.

Caffeine is also a way to stimulate your brain. A cup or two of coffee prior to your shift not only helps your energy levels, but also stimulates your brain. Exercise is also important, because it increases blood flow which brings more blood to your brain, and that’s a good thing. If you work in a high volume establishment you will probably already notice that when things are moving at the speed of light your memory works better. It’s the increased blood flow that helps. Finally, don’t kill your brain with so much alcohol. A drink or a few is fine, but give your body and brain a rest every once in a while.

The Internet is full of information on how to help improve your memory, so take advantage of that info and put it to good use. If you work behind a bar long enough this stuff comes naturally, but if you are just starting out, or looking to improve your skills behind the bar, I would highly recommend doing some memory exercise.

The Professional Bartender

The word 'professional' defined in many ways to mean much same thing, one that is skilful by virtue possessing special knowledge or person having impressive comperence in a particular skill


Many a young adult probably exited the theater after watching the movie “Cocktail” thinking that they too could become a killer bartender. Well, the movie’s star, megastar Tom Cruise can probably attest that being a real bartender is hard work. Successful bartenders know how to talk to bar patrons, pour drinks and work a crowd. It will take difficult, challenging work, but becoming a successful bartender is doable. Here is how:

• Learn how to juggle. You have to master the technique of flipping drinks and glasses in the air and not having them all crash down in one big, wet mess. Sure it is not necessarily mandatory but bartenders are famous for it. Denying the crowd their show might lose you some customers. At the same time, you will need to be able to keep track of all the people you’re serving. Whose tab hasn’t been paid yet, which drink did that person order, knowing when someone has had enough and needs to be cut off, etc. The most successful bartenders know how to juggle their drinks and the crowd.
• Learn the drink recipes. Of course, what kind of a bartender would you be if you did not know how to mix the drinks? Know the terminology, the measurements and all the tricks in the book. If you have to stop and ask each and every person “What’s that?” whenever they ask you for a drink, you are going to fail as a bartender. No one is going to go to the bar or club with the crappy service. Know what goes in a Long Island Iced Tea, Apple Martini, etc. Keep reaching over for the recipe book and no one is going to ask you to make them a drink.
• Know the ingredients better. Of course, if you know your ingredients as well, you can probably concoct your own signature drinks. You should know the old reliables like the back of your hand but what is more important is knowing what mixes work best. Great bartenders are master chemists who can take the most mundane drinks and turn them on their heads creating a new amazing cocktail.
• Be sociable. The bartender-patron relationship is a key facet of what makes a bartender so successful. Most of the time, people go to your bar because they are familiar with the joint and with the barkeep. They know and like you, they like your drinks and they like the fact that they can talk to you. No one is going to go to your bar if you keep turning them away or aren’t a good conversationalist. Drinks and flash are part of the package but what seals the deal is your charisma. A successful bartender is a chemist and a charmer.
• Practice. You cannot become a good bartender without honing your skills first. Practice your mixing, juggling, social skills, have it completely down before your first bartending assignment and even after that, keep on practicing. Successful bartenders do not sit on their hands. They get better.
Bartending is hard. There is no way around the fact that it will take hard work and perseverance. Give it some time. With a lot of practice and training and most importantly, experience, you too can become a successful bartender.
Bartending may look easy for some, but this is far from the truth. Bartending is a challenging job which requires skill, a sharp mind, and the right attitude. If you have plans to become a bartender, assess your skills to know whether you are fit for the job.
1. Observe bartenders. Pay attention to how expert bartenders do their business. This makes you learn the characteristics to acquire or develop to become a bartender yourself. Notice how the bartenders interact with their customers. Observe how the bartender takes the customers’ orders, mixes the drinks, serves the drinks, and do otherbartending jobs. Make notes and think about whether you can do the same or if you need improvement on certain aspects.
2. Try bartending and seek comments. Know whether you have what it takes to be a bartender by bartending yourself. Become a bartender and seek feedback from customers. Attend a training school for bartenders where your skills are put to the test. Go to a bar, talk to the bartender and see if you can take his place or work with him for assessment purposes.
3. Consider your knowledge and experiences. All skills are learned and acquired through experiences. Think about your past experiences in bars. Consider your knowledge about bars and bartending. If you have sufficient knowledge and experience and are willing to apply these in actual practice, then you can become a bartender.
4. Analyze your personality. Not everybody can become a bartender, because there are certain personality types that are not fit for bartending. The most important personalityrequirement to be a bartender is patience. Bartenders deal with drunken people who have little control over their emotions, thus a lot of patience is necessary. Being pleasant yet authoritative establishes good relationships with clients. Good people skills are arequirement as a bartender; if you don’t have these, develop them or forget about bartending.
5. Evaluate your mental skills. Bartending isn’t just about being nice to customers; it needs good mental abilities as well. Bartending requires a good memory to accommodate several orders at once and know the procedures for mixing drinks. Remembering who your customers are and what they like to order creates a favorable impression and increases the number of your customers.
6. Determine your average working speed. Busy hours mean you have to work fast and do several things at once. Assess your speed and capacity to multi-task in order to know how you will fare as a bartender. You can time yourself while doing bartending activities such as mixing drinks, cleaning the table, or arranging glasses. Seek to improve your speed as time goes by.
7. Consider your abilities. Are you good in doing bartending tricks such as juggling bottles or pouring liquor from a high distance? These abilities require good hand-eye coordination and manual dexterity. Consider your regular abilities such as your ability to clean glass or wash the dishes effectively as well.
Becoming a bartender requires you to have the skills that bartending needs. If you have the skills already, don’t be contented and improve yourself. If not, don’t be disappointed because the skills can be learned and developed. Remember: if you have the passion to become a bartender, you can be a bartender, as long as you don’t give up.