A common obstruction of flow is in taking and cashing out the orders. You can
easily save time by taking as many orders as you can remember. Also collect
everyone's money at once, separating the money between your fingers in the
same order it was given to you. The ping-pong, back and forth thing is not
only slow it just looks funny. Now that you have 6 - 10 orders in your head
go and fill the glasses for the drinks with ice and line them up at your
serving station/well (this is very helpful for not forgetting the orders). Do
what you do, rinse, wash, repeat.
make sure your glasses are very close to your serving station, you should be
able to grab one without moving.
make sure you are well stocked and prepared, have plenty of fruit cut and back
up liquor/liqueurs close by on low bottles.
You are probably going to hear this a thousand times, but it is the key to
fast and efficient service. "anticipate the guests needs". So if you find
yourself opening the cooler every 15 seconds for a bud light, be proactive and
get a bucket and fill it with ice and bud light. maybe it's a particular
drink, have those ingredients very close by and ready to go, etc...
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