 Bartending Degrees, Training Programs...

Bartending Degrees, Training Programs and

Classes
Although bartending training is not available at the degree level, a bartending certificate
provides the education needed to become a professional bartender. A strong set of social skills
is also encouraged in those who pursue bartending as a career.

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Essential Information
Bartending certificate training is offered at many private schools and community colleges and
takes 1-2 weeks to complete. A certificate program in bartending provides training in the
preparation of alcoholic drinks. Programs are designed to accommodate those who want to
enter the hospitality industry as well as professionals already working in it.
Students gain factual knowledge and learn a range of practical skills, including how to stock a
bar, different types of alcoholic beverages, common recipes, how to build a customer base, how
to manage unruly customers and laws regulating alcohol. A certificate may be earned in a
number of weeks.
Enrollment in a certificate program requires only a high school diploma or GED certificate. Basic
math skills are considered good preparation for mixing and measuring purposes, although no
specific courses are required.

Certificate in Bartending
Rather than a set of courses, many bartending programs consist of one or possibly two courses.
Additionally, training for Intervention Procedures (TIPS) can be included in bartending training
programs. TIPS educates servers and sellers on how to recognize and prevent unsafe drinking
at establishments that serve alcoholic beverages. Topics covered in the sum program include:

 Bar preparation
 Wine, spirits and beer
 Mixology and recipes
 Safety and sanitation
 Alcohol-serving laws

Employment Outlook and Salary Information

Stand-alone bars, restaurants, hotels and caterers are potential employers of bartenders. The
U.S. Bureau of Labor Statistics (www.bls.gov) predicts that bartending jobs will increase 10%
from 2014-2024, which is faster than average. As of May 2015, the median yearly salary of
bartenders was $19,530, according to BLS reports. However, beyond their base salary,
bartenders also earn a significant but unquantifiable share of income from tips.

Popular Career Options

Experienced individuals may find themselves in various workplaces ranging from clubs to
outdoor bars. Bartenders often work in restaurants, 46% as of May 2014 (U.S. Bureau of Labor
Statistics), but may work in other alcohol serving establishments, such as:

 Bars & pubs

 Nightclubs
 Hotels
 Resorts
 Catered events

Continuing Education
Trained bartenders can choose to obtain ServSafe Alcohol certification from the National
Restaurant Association Education Foundation (NRAEF) by passing an exam. Some academic
programs affiliated with NRAEF confer the certification along with a certificate.
Aspiring bartenders can receive the training they need by pursuing a bartending certificate,
available through many community colleges and private schools. Degree programs in
bartending are not currently available to students. Additional certifications in bartending can also
be earned following graduation if they have not been included in the course of study already.

bartenders are the ultimate givers of both verbal and liquid empathy, but if
you haven't been behind the bar yourself, it can be hard to understand that
the job is more than being a professional bottle lifter.

So, to clear up some misconceptions about the wide world of bartending,

we chatted with a few anonymous industry pros about the aspects of their
jobs that are the least understood. Keep these ideas in mind next time you
step up to the bar, and your bartender will be much happier to enable your
partying.
Adding a career objective section was an optional issue in the past, but in recent
years, it has turned into the most important section of a resume. The most
successful and well-written career objective for a Bartender Resumeis always
targeted for an exact company. Remember to create an individualized touch in your
resume and change the job objective per requirements of prospective hotel, motel,
resort, inn or any kind of organization where you want to apply.
Do not imagine that any kind or size of career objective will work. If your objective
is unclear and nonspecific, you will be appeared an uncertain person who is not
capable to make decisions and set goals. Keep away from generic statements such
as “a position that will develop my broad skills and allow me to grow.”
Look at the example statements below in order to get a better idea.

Resume Objectives for Student / Entry Level Bartender with No

Experience
• To obtain a position as a bartender at KSL Resorts where strong dedication to the
work and a high degree of enthusiasm can be fully utilized.
• A bartending position with Fontainebleau Resort using hospitality skills and
cocktail knowledge to maximize efficiency and increase client base.
Resume Objectives for Experienced Bartenders
• Seeking a Bartender position with Holiday Inn Oceanside utilizing extensive
experience and skills in preparing and serving cocktails, handling cash and
performing housekeeping tasks to ensure the hotel’s ongoing success.
• A Bartender position at Marriott New York where experience of bartending,
customer focused aptitude and a firm commitment to the workplace safety can be
contributed to the victorious and profitable operations of the hotel.
• Seeking a position as a bartender with Hilton Garden Inn Dover where excellent
customer service and hospitality skills can be fully utilized to improve the
profitability.
• To obtain a Bartender position at the Hilton Hotel. Bringing 5 years’ experience in
hospitality industry along with bartending education to attain the maximum level of
satisfaction of guests.

our bartender interacts directly with your customers, so you want him to make time spent in your bar a
positive experience. Your management style, the terms of the job, and the bar environment in general all
play a role in his motivation level. Each person is different, so the motivational methods may vary
somewhat from one bartender to the next.
Input
The staples served at a bar are fairly standard, but giving your bartender more control and the freedom to
be creative gives him more ownership over his position. Sit down with your bartender to come up with a
menu of specialty drinks. Encourage him to come up with his own style to add flair to his bartending. Ask
him for input on such operational issues as the drinks you currently serve and the way the bar is run.
Flexibility
You need coverage for the bar on a regular basis, but offering your bartender some flexibility creates an
improved work environment and may motivate him more when he's on the job. If possible, give your
bartender more control on when he works. Hiring another part-time bartender allows you to cover the
extra shifts if necessary.
Working Conditions
A positive working environment helps motive a bartender to perform his job well. Factors that go into
creating the work conditions include the physical condition of the bar, the alcohol supply he has available,
his work responsibilities, and how he is treated by you, colleagues and customers. If he works behind a
run-down bar, always runs out of alcohol, gets no respect, and has a long list of menial work
responsibilities, he is less likely to be motivated on the job. Work with him to gradually correct
deficiencies in the environment.
Perks
Giving your bartender perks is another way to increase motivation. For example, offer him a discount at
your bar when he's not working. If you serve food, give him a discount for meals he eats during breaks.
Other possible perks include a designated parking spot near the bar entrance, holiday bonuses, and
incentives for top performance.
Goals
Another way to motivate your bartender is to set goals with him. This allows you to push him further to
improve his bartending skills and customer service. If you notice he is slacking on his duties, goals are
particularly important to get him back on track. For example, set a goal to make eye contact with each
customer during an order, or to improve on making small talk with the customers. This gives the
bartender something to work toward.
References (1)
About the Author
Based in the Midwest, Shelley Frost has been writing parenting and education articles since 2007. Her
experience come from teaching, tutoring and managing educational after school programs. Frost worked
in insurance and software testing before b becoming a writer. She holds a Bachelor of Arts in
elementary education with a reading endorsement.

Bar Customer Service

Make Sure Your Bar Customers are Served
Well

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Anybody who works in any customer service position is a caregiver. Wait staff and bartenders
are no exceptions.

Good customer service includes how employees interact with customers when things are going
well, as well as how employees handle difficult situations. The best employees develop
customer service relationships with bar guests who feel at home while visiting the bar and
having a couple of drinks or a fun night out.

Customer Service in Good Times

Bar employees are the hosts, entertainers, and business representatives of your bar. They are
the face of the establishment, and how they behave sets the mood for your guests.

 Make sure employees always smile and greet people warmly when they arrive.
Encourage them to be genuine.
 If the bartender is busy and cannot help them right away, make sure that he or she
knows to let the customers know that they'll be waited on right away.
 Encourage bar employees to learn the names of your regular customers, what they
usually order, and where they prefer to sit.
 Pay attention to customer needs. Some come to the bar to chat and be social; others
want to engage their companion in conversation. Employees who can "read" their
customers give the best service.

Conflict Resolution in Bars

Part of working with the public is handling customer complaints. Some complaints are
legitimate, others may seem less so. Good personal boundaries and conflict resolution skills are
necessary for good customer service.
  Actively listen. When a customer complains, listen—do not multitask, just look the
person in the eye and really hear what they are saying.
 Remain calm and neutral about the situation.
 When the customer is finished speaking, paraphrase what you heard. For example, "I
understand you waited a long time before your food arrived."
 Be as sympathetic as reasonably possible.
 Make good on a complaint when it makes sense to do so. For example, a customer
should not be charged for food or drink sent back because it was inedible, but a
customer who finishes his plate of food and wants a refund should not be
accommodated.

Customer Service in Bad Times

The worst of times in any bar is when a customer becomes too inebriated and must be told "No"
by the employees. It is the responsibility of bar and restaurant employees to monitor their
customers' intake and behavior. If you serve alcohol, you will have occasion to cut people off.

Remember that you control how you behave—you do not control how other people behave, so
don't try. Also, as a person becomes drunk, the cognitive functioning becomes temporarily
impaired. Therefore, their behavior may seem out of control.

Let your colleagues know you need to cut off a customer and be polite but firm. "I'm sorry, but I
cannot serve you another beer." Be respectful and look the person in the eye, keep your voice
low, and use a nice tone of voice. Make sure to avoid sounding defensive or judgmental and be
willing to explain, but do not budge your position. "I'm sorry; we cannot serve you more this
evening. You have already had five drinks. I would be happy to serve you food or a non-
alcoholic beverage." Finally, be ready to call the police if the customer becomes belligerent or
tries to drive and, if appropriate, make sure to call other establishments in the area to warn
them.

 BUSINESS GUIDES

 CUSTOMER OF THE MONTH

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The 6 Basics of Bartending and Good Bar Customer
Service
Posted on May 21, 2013 in Blog
If you are running a business with a bar, you know it’s crucial for at least one person in your team to
be a good bartender. At least a few others should understand the basics of bartending in case of an
emergency. Easier said than done, though – there’s a lot more to how to be a good bartender than
being able to mix a great cocktail. It’s okay to specialize, but the basics of bartending go well beyond
this and are as sophisticated as any customer-facing job.
Bar customer service or, if you’re in a more traditional setting, pub customer service, can serve up
special challenges. After all, while many people relax after a few drinks, there is always the
possibility that your bartenders will have to deal with more volatile personalities than servers in the
main dining room. To make sure that everything goes smoothly throughout the whole shift, it’s
important to deploy great bar customer service whenever you can. This leads to great reviews, word
of mouth recommendations, and the kind of clientele you want.
Here are six secrets that can get you closer to the best in pub customer service:
1) Have a Great Point of Sale System in Place
Your point of sale system is absolutely key to making sure that things go smoothly in a situation
where multiple people, many of whom might have enjoyed drinks recently, have all been running
tabs. Make sure that your POS system is easy to operate, that your bartenders understand how it
works, and that it takes all of the mental work out of managing multiple tabs per table.
2) Keep Things Clean
Although bars have a tendency to be darker than the main dining area, don’t be tempted to think that
patrons aren’t paying attention. Keeping the bar area clean and neat is one of the main tips offered by
About.com’s The Importance of Customer Service for Bartenders. A clean bar will help encourage
people to stay and spend a bit more money. Plus, accidents will be less likely.
3) “Follow the Golden Rule”
Another Wine Blog’s Tale of Two Bartenders highlights the importance of making sure that your
bartenders are friendly, positive, and upbeat – basically, “do onto others as you would have them do
onto you.” The bartender’s attitude makes a huge difference for your customers. Be sure to give
bartenders the chance to take brief breaks and recharge, especially later in the night.
4) Anticipate the Small Details
In 20 Rules for Bartenders, Serious Eats columnist Michael Neff asserts that “great bartenders are
born, not made.” While we won’t go that far, it’s important to make sure that your bartenders are able
to spot small details and act on them, “reading” your patrons just the same way that your other
service staff would. Check out that link for a few of the “small” but crucial details.
5) Help Newcomers Get to Speed
The Maryland Bartending Academy’s Rookie Bartender Tips help to remind us that just
getting started in a customer service role can be a lot more complex than the “advanced” stuff.
Review these points with your new bartenders and be sure that one of your “old hands” is available
to take newer bartenders under his or her wing. You’ll benefit in terms of the reviews you get.
6) Card Customers Constantly
Although it might seem like this should go without saying, it never hurts to be reminded: Card your
customers every time. Although the vast majority of customers at most establishments are legitimate,
it is very easy for underage patrons to “look” as if they’re of drinking age. Be aware of the signs of
fake photo IDs and take action accordingly – just as you would if someone had one drink too many.

How To Be a Good Bartender

It takes more than knowledge of mixology to be a successful bartender.
Good customer service is a must because the majority of a bartender’s
income will come from tips. Here are simple customer service rules that
good bartenders practice

Bartender School Student

every day.

Always Have a Good Attitude

When a bartender starts his shift and steps behind his bar, it’s like an actor
going on stage to perform. It’s show time. No matter what is bothering you
or what problems you may have; forget them while you’re serving
customers. You need to keep a good attitude. Smiling and greeting
customers with a friendly hello and thanking them when they leave make a
positive impression.

Be a Mixologist
There are thousands of drink recipes, but there are less than 100 that
customers frequently order. There is nothing more frustrating to a customer
than a bartender not knowing how to properly prepare popular cocktails.
Drinking patterns change and its imperative that bartenders learn new drink
recipes to keep pace with customer preferences.

Stay Alert
Bartenders have to keep their eyes open and be prepared to act. Keep
your garnish trays filled. Make sure you’re not running low on ice and
mixes. Watch to see if any customers need another drink or to pay their bill.
When a customer’s drink is getting low, ask if they want another. Don’t wait
for customers to call you when they need your attention.

Make Suggestions
Don’t be hesitant to make suggestions. A good bartender knows how and
when to make one. If a customer scans the cocktail menu for more than a
minute, ask them if they would like one the house specialty cocktails. If a
customer sits down and look indecisive, make a suggestion.

Don’t Play Favorites

Treat all customers the same. Don’t give preferential treatment to your
friends or regulars. Show the same amount of care and attention to
everyone. Don’t get into a deep conversation with one customer and forget
to scan the rest of the bar. Stay alert for drinks that need to be filled,
napkins that need to be replaced and tabs that need to be cashed in.
You’re there to make money for the house by selling drinks and keeping all
your customers happy.

Always Check Ids

You must be 21 years of age in every state to buy and consume alcoholic
spirits. It is your responsibility as the bartender to make sure everyone
drinking in your bar is of legal age. It’s a good policy to ask for identification
from anyone who looks under 30. Consequences for serving a minor are
severe, can cost the business money, forfeiture of the liquor license and
probably your job. You have the right to refuse service to anyone who won’t
show you proper identification.

Keep a Tidy Bar

A dirty bar is a turnoff. Wipe down the bar top anytime you see water or
spills. Replace cocktail napkins with each new drink served. Dispose of
empty glasses, straw wrappers, napkins and other garbage as soon as you
see it. Keep the bar back straightened by putting bottles back where you
got them right away. Wipe down all of your bottles in your speed rack and
back bar at the end of every shift.

Be Professional
Bartending is a profession and, you need to conduct yourself accordingly. It
can be a fun, interesting and very well paying job. Always maintain a
professional attitude and appearance. Customers and come back again
when they have an enjoyable experience. Keeping the conversations
friendly when you have time, wearing clean clothes and keeping your bar
spotlessly clean are things to remember. Maintaining a professional attitude
is essential to being characteristics that your boss and customers will
always appreciate.

Don’t Focus on Tips

Bartenders make a substantial part of their income from tips. Give good,
friendly service to tippers as well as non-tippers. Many steady customers
tip little or nothing at all. It’s important to give them the same courtesy and
prompt service that you give to tippers.

Don’t give away free drinks or over pour, in the hope that customers will
give you a better tip. This is a sure way to quickly lose your job. A
bartender’s primary job is to make money for the house by selling drinks
and not filling the tip jar. If you have a bad attitude toward non-tippers,
you’ll lose customers. Tips should be a reward for good service and
shouldn’t be automatic.

Joe Bruno, Director of American Bartenders School says that good

customer service is one of the most imporant things that bar owners look
for when hiring a bartender.

Bartending is more than just mixing and serving drinks. Most of us have dealt with a bad
bartender at some point in our lives, so we’re well aware that bartending is a skill that not
everyone has. However, that doesn’t mean bad bartenders can’t be turned into great
ones…it just takes some work, some practice, and some knowledge. Here are a few
secrets of successful bartenders. Following these tips will take any bartender to the next
level!

BE FRIENDLY—TO EVERYONE.
Sure, you’re busy, but that doesn’t give you an excuse to ignore customers. Be sure to
smile and greet every customer at the bar. It doesn’t matter if you can’t take a customer’s
order right away; at least acknowledge him/her and let him/her know that you’ll be able
to help soon.

KEEP IT CLEAN.
When you’re busy, the cleanliness and organization of your bar might be the first thing to
go. But this shouldn’t be the case! Customers notice a dirty bar, and it will definitely
negatively impact their opinion of their bartender.

BE AN ENTERTAINER.
Being a bartender is a tough job because it’s actually several jobs in one. Yes, you have
to serve drinks, but you also have the responsibility to keep the customer entertained.
This doesn’t necessarily mean you need to know flashy bartending tricks, but you do
have to at least keep up conversations with customers.

KEEP YOUR EYES OPEN.

Being a bartender means being aware of everything going on around you. This means
you notice when customers have nearly empty drinks and you’re ready to bring them new
drinks right away.

BE AN EXPERT.
Customers expect you to know your stuff. If they want recommendations, be ready to
give them. You should be able to help customers pick out the perfect drink based on their
tastes (fruity, strong, etc.). You should also always know what your specials are.

KNOW YOUR REGULARS.

Chances are, you have customers who return again and again, and they probably tend to
order the same thing each time. It means a lot to customers if you can remember their
names and their orders. This often makes the difference between being just another
bartender and being a customer’s favorite bartender.
FORGET ABOUT TIPS.
How do you define a successful bartender? Your definition might be based on tips.
However, the bartenders who receive the best tips are the ones who don’t fixate on them.
Customers notice when bartenders are simply trying to get better tips, and they don’t
respond well to it. Just focus on giving great service, and the tips will follow.

Bartending can be tough, but that doesn’t mean you can’t improve. By keeping these tips
in mind, you can go from being an average bartender to being a successful one!
Tags: Bartender, Bartender Tips, Bartending Tips, Successful Bartender

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Top 10 Qualities of a Great Bartender

Bartending can be a terrific occupation for the right person. Tips can be through the roof, and
the atmosphere and clientele can make for fun shifts. The most successful bartenders have
certain qualities that get them the more lucrative positions and best tips. Some of those top
qualities include:
 1. Knowledgeable About Drinks: Mixology skills are an essential quality of a great
bartender. Bartenders should know off-hand how to make the most common drinks, but not
be afraid to consult reference books as needed to make drinks that they are not familiar
with.
 2. Has Good Customer Service Skills: A great bartender has outstanding customer
service skills. The very nature of the job is to serve customers, and pay largely depends on
tips. A great bartender has a personality that connects with customers and keeps them
coming back to the bar.
 3. Maintains Cleanliness: A great bartender keeps the bar and dishes in top form. When
working with food and beverages, keeping things clean and sanitary is vital.
 4. Is Well Prepared to Handle Unusual Situation: Bartenders should always be prepared
for anything, such as uncommon drinks or larger-than-usual crowds. Liquors and wines
should always be well stocked and the bar clean and ready for customers.
 5. Is Attentive: A great bartender stays on top of everything. They know when their
customers need drink refills or when something in the bar needs to be restocked.
 6. Has a Good Personality: The most successful bartenders have friendly personalities
that connect with customers. When a customer feels like he or she has a friend in a
bartender, they become a repeat customer and leave generous tips.
 7. Has a Keen Memory: Great bartenders have excellent memories. They remember
regular customers' drinks, as well as what new customers are currently drinking. They also
have dozens of drink recipes memorized.
 8. Possesses Strong Money-Handling Skills: Bartenders also act as cashiers and must
be good handling money. They should be able to quickly make calculations and figure out
change.
 9. Is Highly Efficient: A great bartender works quickly and efficiently. When serving
multiple customers, speed is an important quality to have.
 10. Acts Responsibly: Other staff members depend on a bartender to be on time and
efficient. Bartenders have to remember to check IDs and keep things in their area under
control.

Work Responsibilities and Duties Intro.[edit]

This bartending page has been nominated for cleanup for the following reason: "Needs lots of
expansion sections need breaking off to different articles".
Please edit this module to improve it. See this module's talk page for discussion.
As stated before, a bartender is not a simple autonomous drink mixer; he/she is the most
important figure in the establishment. He/she must make patrons of the establishment feel
welcome, secure, and relaxed. To the patrons of a bar, the bartender is a very powerful figure.
Bartenders must keep their work area clean. Counter tops and tables must be cleaned with
disinfectant, soap and water. Outside furniture must also be wiped at the start of the day. Refer
to your opening/shift change/closing checklist ensuring ALL duties are complete. Make sure
people drink responsibly.

Personality[edit]
Another way to occupy the customers is to engage two strangers; a few words between two
patrons new to each other can draw two strangers into a quick bond of friendship, which not
only benefits them, but frees you, the bartender, up during the busy rush.
Always get your regulars something free once in a while. Make sure that you have the authority
to give out a free drink occasionally, or Popcorn. You're a friend, you need to make sure you
can get your best customers something free when they're low on cash, stressed out, or just
generally could use it. If a customer has been hanging at the bar continuously buying food and
drinks for a while, you could mix them something cheap for free, perhaps something they
haven't tried before. Note that in many states the giving away of alcohol is illegal for various
reasons. However, it is often worthwhile for a bartender to purchase a drink for his or her
customer out of his or her pocket as the money is often returned with substantial interest at tip
time.

It's all about Service![edit]

Bartending is the art of providing excellent service to each guest that enters the bar. A good
bartender is one who is always ready to greet a guest, accommodate to their needs and serve
them with the utmost respect and professionalism. When providing service to a patron the
bartender should always maintain a cheerful and upbeat attitude, be able to quickly take a
guest's order, prepare the order and complete the transaction in a collected manner that's swift
and precise. Make them as high as possible. Approach the guest as they enter the entry to your
establishment and greet with a smile. Always acknowledge a guest if you are busy with another
order or guest. Let them know, "you'll be right with them". Also, bus tables, bar tops and wipe
down at all times during the shift. There should be no empty bottles/glasses etc.. left on tables
or counters for an extended period. Wash dishes as you go, do not let them stack up as it looks
dirty and unorganized.
Steps of Service behind the Bar[edit]
A bar can go from a sleepy slow to a bustling, jam-packed, out-of-control place in only the blink
of an eye. The way of reducing this potentially dangerous situation is to have a set procedure of
service behind your bar. Situations that cause a lot of grief among patrons, especially those who
have been consuming alcohol, can cause conflicts between patrons, or even worse bar staff,
and should be avoided at all cost!

1. Greet your guest(s) and prepare them to order

2. Offer service
3. Prepare order(s)
4. Complete transaction
5. Check back on customer in a timely manner
 6. Say farewell to customer.
If these steps are consistently applied whilst behind the bar, your daily workload becomes much
more manageable, and your work shifts can be a much more productive time (remember,
bartenders are still there to make money!).
Greet Your Guests and make them feel at home.[edit]
Make your guests feel welcome in the same way you would make an old friend feel welcome at
home. Smile when they arrive and make sure they know you have pleasingly recognized their
presence. If possible, suggest a seat close to others sitting at the bar. The overall focus is to
make guests feel as if they are not strangers and should not act as such.
Offer Services.[edit]
Once the guest is obviously ready to order, smile and ask what he, she, or the group, would like
to drink.
Here the skill of the bartender is often put to the test. Many patrons will deliberately try to
confound the bartender by requesting a drink that the customer thinks the bartender has never
heard of. In this instance it is best for a bartender to happily declare that the drink shall be made
if the customer is glad to instruct in its creation. The bartender also must be avoid under-pouring
and over-pouring....
Prepare Order(s).[edit]
All beverages should be created in the most expeditious fashion with a focus on cleanliness,
precision, and presentation. If at any point the bartender runs into difficulty it is best for him or
her to acknowledge the problem and attempt again. If the customer is unhappy with the result,
the bartender should smilingly offer to remake the cocktail to the patron's specifications free of
charge, given the ingredients are not exceptional in cost or rarity.
Complete Transaction.[edit]
There is a common understanding in most "cash" bars that payment is due upon delivery of
service. In these instances the bartender should declare the cost of the drink while presenting it
and execute the transaction by taking the cash while looking the paying party in the eye and
making change (if applicable) as quickly as possible so as to reduce the amount of time the
bartender's attention is away from the patron. Once change is made it should be placed in the
hand of the customer with eye contact and the amount of change should be clearly
communicated so as to avoid error.
In the instance that a customer wishes to keep a tab there are two ways of handling this. The
first is to keep a cash tab for the patron. Usually this is done by recording each drink on a slip of
paper by hand and making the transaction on an agreed upon time.
The second way is to run a patron's credit card and charge each drink separately to the
electronically stored card number.
In either case the burden lies on the bartender to make certain that all patrons are cognizant of
the nature of a tab and that they are obligated to pay said tab at the agreed upon time.
Check Back on customer in a timely manner.[edit]
Checking on the customer is a tenet of bartender success. Many customers will require more
than one instance of service and every good bartender knows this. Most bartenders use a
"rounds" approach where they keep mental track of the succession of patrons they have served,
and repeat that sequence in their follow-up.
The most useful technique is to simply look at the glasses on the bar. The patron with the least
in his or her glass will probably require service first. Using this method requires more
responsibility on the mixologist however as excessive drunkenness should be avoided at any
honorable bar.
Farewell customer and welcome them back.[edit]
The farewell is one of the most important parts of bartending well. Just as every patron should
be acknowledged on arrival, they should be acknowledged upon departure. The enthusiasm of
the farewell should be independent of any tip amount left by the patron as the best patrons will
know how to tip in a respectable manner and there is sufficient time during a bartending shift to
treat special customers or "regulars".
The most successful bartenders learn the names of all of their patrons and are certain to use
them when said patrons leave.
A sincere "thank you" is required on patron departure along with an indication that he or she is
always welcome to come again.
Never display money to a well-tipping patron. The customer knows how much money was left
as a tip. To wave cash before a person is classless and beneath good mixology.

Things a bartender needs[edit]

There are many things a bartender needs. These include personality traits and skills as well as
physical objects like a bottle opener.
Physical needs[edit]
Bottle opener[edit]
A heavy bottle opener under the bar is a good thing to have. These bolt against the bar and
allow the bartender to leverage the length of the bottle against the cap. Aside from this, a
portable one may be kept on hand; don't use a light one, they can break or snap the bottle neck
off. Most bartenders favor a heavy steel "speed opener" about 7 inches long. These openers
allow quick, sure opening of bottles and the additional leverage helps cut down on soreness
during long busy shifts.
Pens[edit]
You'll need pens to write up tabs, bills, phone numbers, phone orders, and the like. Ball point
pens are best; gel pens that simply pour ink through a thin tube look very nice, but they can pool
ink and leave trailing lines. You could enhance the display of the bar by keeping a novelty mug
with writing utensils in it. It also might be a good idea to have a decorative tip jar, such as an
oversized snifter, or ornate (but not expensive) vase close to these pens.
Rags or Towels[edit]
You'll need a rag or bar towel to wipe down the bar and clean and polish glass. As a rule of
thumb it is always a good idea to have a generous supply of these on hand, as the busier the
bar gets, the more mess the people will make. A dry towel should be kept close at hand (often
placed in a back pocket, or hung from the belt). The wet towels should be used to wipe down
areas to prevent sugar in drinks from sticking, subsequently drying with the dry towel.
Seltzer water[edit]
Bartenders need to clean things. Sticky speedpours, dirty glasses, etc.. While all glasses and
utensils need proper cleaning, there are many cleaning uses for carbonated water. Speedpours,
spoons that you used to mix something or spoon syrup are all candidates for seltzer water
cleaning; just soak them in the stuff, especially sticky speedpours. Besides cleaning, seltzer
water is an important component of some drinks.
Mental[edit]
Personality[edit]
A good bartender personality must be positive, welcoming, knowledgeable and just fun to be
around! But also be strict if people get out of hand. You must be able to diffuse a negative
situation and handle situations or people in a proper, peaceful and respectful manner. You must
be able to tell a person "No" and cut them off if they have had too much to drink. You also must
be respectful of other bartenders while they are working. It is important that the bartenders are
on the same "team". The bartender working is the person in charge of the bar during that time,
unless the Bar Manager is on duty.
Knowledge[edit]
Bartenders need knowledge of a wide range of subjects, from sports to relationships to the local
town. Travelers may ask general questions about Manhattan, corporate clients might ask about
the subway lines, etc.. You should also know the fastest way to the airport, police station, or
hospital; where other bars or clubs are, especially if you're not in a club where patrons can
dance; and where the social elites hang out.
Sense of humor[edit]
A bartender needs a good sense of humour. Your customers will often need cheering up, or
have funny stories at which you have to laugh. A good trait in a friend is a sense of humour; and
a bartender's number one job is to be a friend to his patrons.
You should also always have a good joke or two. Just remember, not all your patrons want to
hear about when your fishing buddy got his balls caught in a window sneaking out of a college
dorm after a one-night stand; as Cunningham put it, always have a joke you can tell your
mother.
Time-Management Skills[edit]
Just like any other service-oriented job, a good bartender has to make the best use of their time.
It may be a slow hour between rushes - make sure your back-up well and bottle reach-in is
stocked, your garnishes are ready for the next rush, your ice tubs are full, and your glassware is
cleaned and racked (even if - no, ESPECIALLY if - you have a barback working with you!). Oh
yeah - don't forget to wipe down your bar, backbar, and worktrough under the bar once in a
while. The cat who taught me told me, "If you're not always moving, doing at least 2 things at
once, you're forgetting something". There is always something that can be cleaned or done.
Check your checklist etc. Use dead time to tighten loose nuts on chairs, wiping blind, cleaning
cigarette butts. Maintain the business at all times. Make sure to utilize the Communication Log
after completing tasks to ensure that the next person doesn't do the same thing. The
Communication Log is a great tool for you and for the business. It assists in communicating
things in between meetings. The Communication Log should be read at the beginning of each
shift, from the date of your last shift to current. The Communication Log should be written in
during or at the end of each shift.
 Somewhat related to this is if you have waitstaff as well as working behind the bar - make sure
you take care of your runners. They're your "force multiplier", and will double or triple your
effectiveness by taking care of patrons, but only if you take care of them. Little things - making
sure their garnish trays are full, keeping patrons out of their launch pads, and pulling their pours
on priority will both make you their hero AND keep more customers happy.

Drinking Behind the Bar[edit]

A difficult subject which requires a direct conversation with bar owners and managers. A
bartender must balance the need to maintain a `professional image' and be in full control of their
facilities with their obligations to appear fun-loving, and sell alcohol. Absolutely no drinking on
duty! Drinking on duty will receive a warning and/or disciplinary action, up to and including
termination.

Legal Obligations[edit]
 Do not serve those who are already under the influence of alcohol
 This obligation needs flexible interpretation, but if someone has clearly had too much to
drink, then you are legally obliged to refuse to serve them
 NEVER be afraid to refuse service. You may be saving yourself, the license owner, and
the bar owner serious (and possibly legal) headaches. Trust your gut - if something
doesn't seem right - likely it's not.
 Ensure that those you are serving are of legal drinking age
 If you are unsure of someone's age, always ask for appropriate ID
 You can be given a heavy personal fine for serving alcohol to minors
 Know your state's alcohol laws. Each state differs considerably. If you bartend in more
than one state (common on the east coast or between California and Nevada),
remember which state you're 'tending in. Something that's allowed in one may be
prohibited in the other - criminally so.

Final words[edit]
Enjoy your work and remember that "Happier customers can lead to healthier business."
Category:
 Bartending pages needing wor