

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