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 Message 8118 of 22774 in Behind the Bar
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Subject: Re: Tips on getting a job...
From: Josh
Posted: Wed Aug 10. 2005, 16:53 UTC
Followup to: "Re: Tips on getting a job..."  by Spellbinder  (Wed Aug 10. 2005, 16:24 UTC)
Must be the climate in Oregon - creates like minded thinkers!

Yes, definitely very, very difficult to jump right into a bartending gig at a 
chain restaurant, though, oddly enough, via my experience opening and training 
for a chain, I've seen a few, albeit rarely, bar managers that would hire a 
couple tenders straight out of bartending schools for the opening. This was 
definitely the exception and not the rule, but their reasoning was that these 
bartenders would not have any bad habits that they needed to break. Of course, 
I only saw this happen in cities where this was the first restaurant in the 
chain nearby, which definitely changes things. But even if you manage to get 
in on a new opening, they generally hire about 10-15 people for the bartender 
spots (during new openings the restaurant overhires by about 30% across the 
board) - though, once you get rolling, an Applebee's may only need about 6-8 
tenders, if they're all working 4-5 shifts each. This mean that about half of 
the hired bartenders will either end up quitting, getting fired, or simply end 
up serving (the most common result) and wait in line for a spot to open up.

I still don't get want-to-be bartenders that stick their nose up to serving 
positions. Bartending IS serving (just much more difficult), but for some 
reason it's become "glorified" to the extent that even if the servers end up 
making more money (which happens quite a bit) people still would prefer to be 
the bartender for some reason or another.


-- 
Cheers! - Josh @ BarSim
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http://www.barsim.com
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BarSim (tm) - The Ultimate Bartending Simulation
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All About Bartending - The Blog http://allaboutbartending.blogspot.com/


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