Message 5055 of 22774 in Behind the Bar

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> Cisco,
> 
> Again, as you said you’ve only tended for 6months, therefore, you’re 
> considered a junior bartender. The problems mentioned are solved with 
> experience, & a sufficient amount of experienced staff to handle a 
> large workload.
> 
> What you may want to do is stay back and even come when it is busy & 
> watch how the other experienced tenders work, let it sink in & then 
> try to apply it gradually (afterall, Rome wasn’t built in a day) to 
> your situation. And don’t be afraid to ask them questions while 
> you’re at. They should understand & should be proud to pass their 
> knowledge to a junior tender.


One of the tricks to becoming an exceptional bartender is a very good short 
term memory, it allows you to serve 3-4 people at a time AND serve them in 
order. Whilst making drinks I quickly look up at all the people lined up on 
the other sideof the bar and make a mental note of the position they are in. I 
divide the bar into sections in my head so I know which section I have served 
and which is next. If you try and remember faces it gets really hard.
    It is possible to improve the short term memory using a variety of 
techniques listed in many self help books. The average is 7 +/- 2 items, a 
bartender should be able to hold at least 12 items in their STM (inclusive of 
drinks and total cost of each round). Working in a nightclub is easier because 
the drinks are simple to make and if you pour too many or the wrong drink 
someone will ask for that drink within a minute or two anyway.
      Start by trying to serve 2 patrons at once see if that helps cut through 
the crowd.

BTW George, if you want to use this gem of wisdom on your website be my guest  
  ;-)
-- 
             -- The liver is EVIL and must be PUNISHED --