Message 6802 of 22774 in Behind the Bar

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> So my question is, any tricks that could increase
> my efficiency

If its a real "deep end" and it is really about survival - know the prices 
well enough to tell the customer their total immediately after they order - I 
find most people have it together by the time I have their drinks ready.  Most 
delays, if your game is tight, come only from the customers. If I have a new 
job I always ask for a price sheet well in advance of my first scheduled shift 
because of this.  I also find that having your own set of tins and equipment 
increase speed.


I currently work the point at the #3 club in America. I use a hammerhead beer 
openeer, pulltaps wine opener, 3 sets of 16/28 oz tins, and a malt cup for 
scooping and capping a 28.