Message 6789 of 22774 in Behind the Bar

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Hi Rick

Here are a few tips that may help you out:-

1. A. Are you finding yourself walking around looking for bottles needlessly? 
B. Do you leave work with a bad back or feeling over tired? 
C. Do you want to work faster, but don’t want to feel as if you are? 

Ok, now let’s go over them.

I used to have a set station, so I never had to go looking for bottles, I was 
lucky to have a mentor when I first started bartending, he taught me to set up 
my station so that I didn’t have to walk around the bar looking for bottles. 
So now I’m stationary to a point, I have all my bottles, beer, glasses, shot 
glasses, everything right within 5 feet of me. 
And I can serve more people faster than ever before. Having all this extra 
liquor at my station isn’t a burden , for at the end of the night I simply put 
the bottles back on the shelf, but I save myself allot of time and fatigue 
having them close. 
Try it, set stations are the best way to go, if your having a free for all 
with 4 bartenders, then maybe its time to look at your set station plans, each 
bartender has a set spot, and this is the best and most efficient way to go

I personally use a 3/2/1 Boston Shaker & small shaker cup system:-
1. 3 mixing glasses for mixing cocktails.
2. 2 regular shaker cups:- 1 for shaking the cocktails, the other in the ice 
well as a large ice scoop
3. The small shaker cup for shaking individual cocktails in their own 
containers
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The following bartending tricks are from fellow 'tenders:- 
1. One of the keys to becoming an exceptional bartender is having 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 
side of 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. - Flash 
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2. Well, my way is when I get the order; if it includes any beer I knock that 
out, first, than I mentally note when the drink is mentioned. 
I think of the base spirit first in that I will use it for double pours, I lay 
the drinks up and do them all at one time instead of finishing a drink at a 
time. 
Another bartending trick is that when called I make an image of the glass the 
drinks go in for than I lay that glass out so if I get sidetracked, seeing the 
glass will remind me whether it’s a rocks, martini, or etc. 
If I have to Shake a drink I instantly scoop the tin in the ice bay so its 
ready for the liqueur. Blended drinks get a cheater tin instantly and load the 
blender as they are calling out the other drinks. 
One thing though, big clubs do have a flow pattern in regards to multiple 
stations, I have recorded this at my club now, certain stations always do 
better than others in regards to its money. 
Also you need a good team effort. I tell my bartenders to bail each other out 
when they need help, it should never be about you against the other 
bartenders, everyone sinks or swims as a team. - Rumrunner 
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3. Crazy C's bartending trick is to 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 bartending trick 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 pouring rum'n'coke, use right hand for speed-gun, and left hand for the 
bottle. 
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4. Many bartenders today tend to subscribe to the belief that standing behind 
the bar looking good and making middle of the road drinks is all it takes to 
be successful. 
These same bartenders tend to believe that they are supposed to get a tip for 
everything they do behind the bar. How wrong can you be? Bartending is about 
excellent customer service. 
Give the customers what they want, and you will give them a reason to tip 
well. Knowing how to make good drinks is essential. Every bartender should be 
a good mixologist. 
And what happened to lighting your patrons cigarettes? Making your customers 
feel good about being at the bar is a major tip to success. Don't forget 
product knowledge. 
The more you know about the products that you sell, the better sales person 
you will be. Credibility can help a good bartender gain lots of respect while 
behind the bar. Remember, bartending is about hospitality and making your 
customers feel welcome. Give them a reason to come back to the bar and they 
will. - A bartending trick from Brian Cortese 
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5. For hotel bartenders in particular, this bartending trick works well for 
increasing customer service:- 
Have cards made up with your name and contact phone number at the 
bar/restaurant. 
Stay abreast of local events, interesting places to visit, good nearby 
restaurants, special local places that the locals love and/or local ticket 
brokers. 
Get to know the owner/managers of the places that you will refer to guests. 
Let those owner/managers know that you can send guests to them. 
Even as the concierges and desk help will refer guests to other places you 
also will have that opportunity as guests stop by the bar and chat. 
When the guests will be staying for several days they just won't eat at the 
hotel every night. Stay on top of local events. As guests ask for suggestions 
make them aware of the places you think they will enjoy and of the 
owner/managers names. 
Have maps and directions readily available to any and all of these places. 
Your hotel will have directions and maps available as will many other sources. 
As you make the recommendations give them your card (or several cards) to 
present to the managers or owners whom they will visit and have them keep the 
extra cards to give to people who might also visit your hotel. 
The other managers will reciprocate, sending you guests. If your hotel guests 
enjoy the stay, they will suggest your name and hotel to friends, family, and 
associates, who will also use your hotel and visit your bar. 
When you give them more than one card, you may be surprised to see new 
visitors, referred by their friends stopping by your bar. -- THE 
PROFESSIONAL BARTENDING SCHOOL

And if there is anything else I can help you out with, just email me at 
http://www.the-authentic-bartender.com/contact.html , ASAP.


-- 
George
http://www.the-authentic-bartender.com/
georgejr[at]transact.bm