> If I wanted to serve food I would be a waiter not a bartender. But
> at least until the town gets busy again I will be serving food along
> with slinging drinks. I realize every place is different, but does
> anyone have any general tips for doing food service at the bar?
I have worked in a few restaruants and feel the same way you do.However the
tips are generaly bigger when the clients have food on the bill.
When I worked in a fancy restaruant it was easy to suggest that if they were
getting more than an appetizer it would be more comfortable for them at a
table.Having someone order a appitizer,salad,entree and desert can be a lot of
work so put tey to get a runner tha will take care of as much of that as you
can.what items come quickly and recomend those items.
Some places require waiters to call their order to the chef when they are
ready to have it plated.Let the kitchen know that bar orders should be
prepared and plated as soon as the order comes in.IF the place has a food
runner great if not tip more to the bar back and have them bring the food.Have
extra set ups and silverware handy.
Keep a bus bucket behind the bar and remove all used item as soon as possible,
let the barback have the job of taking the full bus bucket to the dishwasher.
Express your feeling to the management and ask for help to be designated to
you.
Point out all your skills and how much money your skills make the restaruant.
I know its not much,hope it helps.I Don't like the food part but it's part of
the business.
Good luck.
Dennis