> 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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> Bartending Training.
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So you punish the first drink orderer by waiting for their change.
You don't earn a pineapple for hospitality. You take too long to give me
change; I leave and/or don't tip. (and I never not tip)
--------------------------
"Those are my principles, and if you don't like them ...
well, I have others." -Groucho Marx