Friday, December 16, 2011

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.

Thursday, December 15, 2011

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.