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 Message 22417 of 22774 in Behind the Bar
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Subject: Re: Hiring questions
From: beans
Posted: Fri Jan 7. 2011, 01:00 UTC
Followup to: "Hiring questions"  by Daddy-O  (Tue Jan 4. 2011, 16:41 UTC)
> Hi all,
> 
> I'm helping a friend open a new place, and we're looking at a number 
> of good resumes for just a few positions. What would be your top 3 
> questions to ask in interviews in order to narrow it down to the best 
> applicants? Assume that all applicants have similar experience, 
> appearance, and personality.
> 
> Thanks much,
> 
> Daddy-O


Hi.

To offer and adverse opinion to the luverly aw, I find a cleverly designed 
CV/resume refreshing and states their eagerness to put a firm, foot forward 
effort to be considered.  ;0)

It seems only of late that the bartending world is ruled by men, but honestly, 
the majority of worker bees seem to be the women (at least in my small town of 
Cleveland, OH).  I know of bars that will only showcase beautiful women that 
their clientele prefers to spend their drink after work before settling into 
going home sorts.  On the other hand, I know of barkeeps that prefer to employ 
only men, and once I was the crashing newbie that all of the clientele (women) 
would not allow me to wait on them because of the exact same syndrome...  a 
preference for handsome men smiling to mix their cocktails!

Anecdote aside, what I found useful:

1.  How many hours are you expecting/wanting/requiring to work?

2.  Would you want a set schedule?  Are you okay if it fluxuates?

3.  Are you flexible for a last minute call should that pinch occur?

4.  What is a usual ring for sales during your shifts at your previous employ? 
 What is your average domestic beer price?  (measure of volume or sales 
experience; weeds out fakers and/or those without a clue)

5.  What is your favourite cocktail to make?  Why?  (curiosity)


This is all dependent upon the venue.  What sort of place are you looking to 
fill with staff?

I will fess up.  I started in a high volume, demanding venue.  Yes we did care 
about quality and did strive to maintain the recipes of old, but it was 
exceptionally high volume.  Many of those disciplines remain and have kept me 
employed and often asking these same questions to new, bright and eager faces. 
 :0)

Will the bar staff be encouraged or expected to sell food?  I know at a high 
end casual concept our food sales were tracked, so food and wine knowledge 
were a large part of an interview since "bar" is a "promotion" from waitstaff.

My toughest interview was with a mutual friend to angus and meself.  This 
interviewer "Joe" required:  an original haiku and a demonstrated bar 
illusion/flair/trick.  (won't infringe upon Tobin)

Good luck and I hope this may be of some help to your endeavour!


--------------------------
"Those are my principles, and if you don't like them ...
well, I have others."  -Groucho Marx


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