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 Message 11577 of 22774 in Behind the Bar
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Subject: Re: Seeking advice on bartending 'try-out'
From: kckimber2
Posted: Sun Mar 12. 2006, 12:08 UTC
Followup to: "Re: Seeking advice on bartending 'try-out'"  by anonchump  (Thu Mar 9. 2006, 09:15 UTC)
> 
> I'd love to get some info from people as to what you typically do 
> during a tryout in a high volume place (there is always a line out 
> the door). 


Basically what you've said are what are called "Training Shifts" at most of 
the places I've worked. Yeah you work your ass off and the regular tender gets 
all the profits. 

As being experienced at high volume places (funny thing is that in this town a 
few managers have wondered why I'm not at the best money bar in town, one 
owner used to work at the same place) you will be working it as if you were 
making the money on that shift. Basically the reason why they don't pay you is 
because of them having the other guy there (yeah I know it's BS, but thats 
this biz sometimes) to save your ass incase of emergencies, aka if you don't 
know how to tend bar. At one gig in NYC they fired the guy who "trained" me 
after my second try out/ training shift. Just think of your busiest night ever 
at your current gig and thats what it should be like for you, but you'll 
notice most of the business will probably be in a 3 hour window. During the 
other 5 hours use it to familarize yourself with the POS system/register and 
where everything is. Knowing your POS, pricing and where everything is located 
is the key to high volume. As far as worrying about what the current 
employee's think, don't trip, just be nice and friendly and ask good 
questions, don't come off like you're hot shit and they should treat you 
right. Basically just show up and tend bar!


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