WARNING, GENERAL ADVICE AHOY!
> 1- can you chat with the customers while running back and forth
> between the bar and the stock room?
Depends on the house rules. But I'd like to think you're so busy all you get
time for is a winning smile.
> 2- This club is going to have glass drinks, not plastic cups, is it
> part of my job to collect the glass and clean it?
Yes. Also, take care of the glassware for chips and cracks. Keep the
glasswasher clean and well maintained, don't forget to empty it and clean the
filter at the end of the shift then leave it open to dry (as opposed to closed
to fester) overnight.
> 3- What can I do in my downtime to fill time and make it look like I
> am busy?
Clean things. Tables, mirrors, lights, floors, bar tops, glasses, bottles on
the back bar, anything you can find.
> 4- Can I chat with the bartenders?
Essential to do so, yes. They let you know what they need until you learn to
anticipate it. Also, you're part of a team so it helps to know your team.
> 5- Lets say I need to cut fruit/ garnishes, am I supposed to do that
> in the back or at the bar?
Depends on the venue. Ask. But do look up some info on how to cut garnishes,
even though each place has its own way. Most common though would be lime
wedges and lemon half wheels from what I've seen in the US.
> 6- how frequently am I supposed to refill the ice?
Before the ice well gets empty. Keep it full and fresh :-)
> 7- If lets say glass shatters on the dance floor, do I clean it up
> and if so what are some tips to get ppl out of the way?
Turn up to the scene ASAP with a dustpan and brush to hand (if you have the
extra staff another barback with a bucket and mop also helps). Your ears will
become attuned eventually to the sound of a broken glass and you'll be rushing
for the brush by reflex before long.
> 8- When its closing time (2am) is it my job to get ppl out of the bar
> or security?
Security's job. You're a bar back - when the club closes start collecting all
the glasses off the floor, wash dry and stack said glassware. Then proceed
with whatever cleaning and closing duties the bar has and in the order they
want it done. I used to always start with glassware, storing fresh
ingredients, marrying the bottles up etc, before then cleaning the bar and
finishing with wiping tables, removing bar mats and sweeping/mopping the bar
out then finally the trash before going home.
The main skill as a bar back to learn is anticipation. Get used to the rythym
of the bar and start providing what the tenders need before they ask for it
and keeping the floor clear. Always carry a bar towel or two on you if a busy
place, neatly folded and hung off your belt or waistband. Carry a waiters
friend as the knife is invaluable for opening boxes and doubling up as a
screwdriver for impromptu repairs. Wash your hands alot too as it can be a
fairly dirty job. If you're working behind the bar filling up fridges and the
like during service a gentle poke/tap (bar-taps) when you're behind or to the
side of a tender is useful too, I have (accidentally) hit several barbacks on
the head with a bottle in the past 'cause i didn't know they were there.
Lastly, don't wear your best leather shoes either!
By no means a comprehensive answer as has been said before, "Every bar is
different." But just work hard, don't stop cleaning and and the rest will come
easily.
M