1. When pouring draft beer, tilt the glass anywhere but toward the customer/s. Better to give yourself a beer facial when the keg kicks than your paying customers.
2. When shaking with glass, keep the (metal) shaking tin facing customers. Same logic applies as in rule #1 with regards to glass facials.
3. Chill glassware whenever possible. If your bar lacks a glass chiller, fill serving glass with ice water and allow to chill. Disregard this rule entirely when in the weeds.
4. “In the weeds” means deliriously busy in service-industry-speak. Service industry professionals invariably employ this vernacular to elicit empathy from fellow pros with regards to a busy service. Use interchangeably with “slammed”, i.e. “We were slammed Friday night.”
5. Build glassware first. Whether at home or behind the bar with a line of tickets in front of you, building your glasses keeps you aware and prepared. Rim your…
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I’ve already written the 10 Things You Shouldn’t Do As A Bartender so I think it’s appropriate that I write it for the customers as well. If you’re a bartender, you know how awful customers can be when you’re working in a bar and they’re shitfaced. So here are ten rules for the customer on how to NOT piss off the bartender.
1) DON’T SLAM YOUR GLASS ON THE BAR! This is number one for a reason. It is my biggest pet peeve. If you are tapping/slamming/clinking your glass around, I will ignore you. I won’t tell you to stop. You just won’t get another beer. It is RUDE, annoying, and just stupid. You have a mouth and I hope you have manners. Use them. Slamming your glass on the bartop is a sure way to get ignored or kicked out. Either way, you’ll be waiting longer than the guy…
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There are just some things that bartenders should never do or should avoid doing at all costs. These things turn customers away, decrease gratuity, and make you (as the bartender) look bad. So here you go;
1) Do not leave bottles of alcohol on the bar… Ever. Once a bottle is placed on the bartop, you just gave the customer the easiest access to stealing it. They don’t have to take a whole bottle. But a drunk customer who sees a bottle of booze just standing alone, you can bet that they’ll be trying to add whatever is in that bottle to their current drink. And if a bottle happens to vanish, you just lost your bar the cost of the bottle. Doesn’t matter if it’s a bottle of Jenkins vodka or Grey Goose. Don’t ever leave a bottle on top of the bar.
2) ALWAYS GIVE THE CUSTOMER THEIR…
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There are a lot of things that go into a great bartender: a winning personality, an attention to detail, and a dedication to the legal and moral responsibilities that come with serving alcoholic beverages. Think you might be right for the job? Why not get a leg up on the competition with additional skills and techniques to set you apart from the competition?
If you can flip bottles, juggle cocktail shakers, and serve up excellent drinks with a smile, you may be a great candidate for becoming a flair bartender. Additionally, flair bartenders can do pretty well for themselves, especially if they can entertain while serving. Flair bartenders will draw in more customers, making more money for the bar, and themselves.
Flair bartenders are known for using bar tools and liquor bottles as props to entertain while they are mixing drinks. It can be quite a sight to see someone…
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