Message 5082 of 22774 in Behind the Bar

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I would like to participate in this thread since I've worked in a few "very 
high output" clubs. (My current boss basically doesn't care about the level of 
service, he just looks at the numbers.)

As someone already mentioned: Look at your routines. When are you NOT doing 
anything  that is directly related to the selling of drinks?
Are you spending time refilling your ice well? Are you spending time waiting 
for bottles to arrive? Are you ever waiting for glasses?
Sometimes proper preparation allows you to focus on just one thing; making 
drinks. Make sure your bar is well stocked for the rush hour.

Also, as mentioned, wandering around in the bar looking for things is a big 
time consumer. Make sure that you have an opener nearby all the time. These 
often get lost, and this costs time (I have mine dangling in a retracting 
key-chain, so it's never more than 15 cm from my hand, works faster than 
anyone I've seen using a speed opener.)

A final thing which was not mentioned I think: USE BOTH HANDS! If possible 
never let one hand do nothing. If you're pouring a beer, use the other hand to 
set up glasses, clear the bar, empty ash-trays. When pooring rum'n'coke, use 
right hand for speed-gun, and left hand for the bottle of rum. This last note 
increases productivity immensely.