Message 10335 of 22774 in Behind the Bar

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I also work in a Resturant that stays busy and we have a strong bar crowd, so 
at any moment the wait for a table can put you under. Here's how we do it.

1. Regulars come first (you know what they want and how many they want)

2. Service well bartender busts their ever-loving **S. That's just the deal.

3. We have a spill/giveaway tab every night so I'll make a second drink for    
  someone before they ask, and hope they want it. (%90 of the time they do)

4. Prep is everything, stock like it's New Years every night!


P.S. If you don't want a third bartender, do money by the hour and get a 
volume bartender. The formula:  Say you make $400 total at the end of the 
night, two bartenders and a volume. The two "real" bartenders worked 7 hours 
each and the volume worked 2 hours. Total of 16 man hours. 400 divided by 16 
is $25/hour.
You make $175 each. The volume makes $50 for the 2 busiest hours. Without the 
volume you make $200 each. But with the help of a third, you give better 
service and you go from %18 to %23 average, or more. 

Also, if its a new resturant, this is the foundation for your future. Mess it 
up now and you'll be sorry in a year.