> sometimes, it gets pretty dead, mostly people are ordering only beer
if it's dead then you have more time to interact with the customers.I would
suggest getting a copy of "Miss Charming's Book Of Bartricks".
> ....does anyone elses bartend or used to bartend in a restaurant?
I've been behind a bar over twenty years and little less than half of that
inrestarurants.Depending on the type they can be quite different.What type of
establishment are you in,fancy food,tavern,family type or what?
Some general comments;
you probaly need to know more about wine then you would in in a regular
bar/club
Learn what you can from the people there,talk to the distributors sales people
as they can be helpful in this area.Go to any wine tasting you can and read
what ever you can find on the suject
If you are like me you probaly don't want to serve food,but it is part of the
business.You make more money if you sell a lot of food. So learn the menu.I
always try to get a food runner or bus help to check on and bring the food
from the kitchen.Just be sure you're the one who serves it and tip out the
help fairly.Watch the more sucessful waiters and see how they "sell" food.
In a typical restarurant the bartneder makes the drinks the wait staff so
they should tip you out some protion of what they ring on alcohol.Some places
are fairer about this than others.
Most places have apolicy of letting the help have a shift drink at the end of
the of the evening.Ask the boss about it.You makeing sure the kitchen help get
a
pitcher of beer at the end of the day doesn't cost the house much and goes a
long way to your standing in the pecking order.Also most places let you eat
for free on days you work.
hope this helps some if you have any specific questions let me know
Dennis