Bartender Manual

Bartender Job Description

Keep the guest happy, the bar organized and fully stocked and dont forget to smile!!!

Uniform
Bartender Uniform
-black long sleeve button down shirt, ironed and worn tucked in
-black dress pants, ironed
-black belt
-black non-slip dress shoes
-black socks
-black skinny tie
-wine opener
-2 OTM business cards- Provided by OTM

Appearance Standards
The following standards must be followed by all staff members of the OnTheMarc
Team

-​
All employees must wear clean and pressed garments
-Jeans, leggings and sweat pants are prohibited
-Sneakers are prohibited
-Shirts must be ironed, worn tucked in and be able to button to the neck so that a tie
may be worn properly
Visible body art/ tattoos:​
-​ are not permitted. Including but not limited to facial
piercing of any kind, tongue rings, nose rings, lip rings etc; make up designed for the
purpose of covering body art must be worn
-​Fingernails:​must be well manicured and free of dirt
-​Hair: ​
Must be well groomed and clean. If shoulder-length, hair must be pulled back
away from face.
Facial Hair:​
-​ Beards, mustaches and side burns must be well groomed and no longer
than 1” in length. Otherwise, a clean-shaven and smooth appearance must be adhered
to
-All employees must take a daily bath or shower and brush their teeth to prevent
offensive body odor
-Perfumes and colognes must be subtle, never strong or offensive to others
- All employees must follow local health department requirements
- All employees must be in the possession of at least 2 OTM business cards at the start of
each event
-Business cards are only to be handed out when asked for by a guest
-Business cards are not to be placed on bars, buffets, restrooms or put on display under
any circumstances unless specifically instructed to do so by management

Set-Up Attire
If you are asked to come in for set up you may wear set up attire
Acceptable Set-Up Attire
-Jeans
-T Shirt/ Long Sleeve T/ Sweat Shirt
-Sneakers
-Closed Toe Shoes/ No Sandals
- Shorts

Be sure that you are okay with your set-up attire getting dirty as we are often moving
tables and working outside. Please be sure that the clothes still do not contain holes and
are appropriate for client eyes.

**Employees not adhering to the uniform policy may be asked to return home and
change, may be excused from all future events, or may be subject to the loss of travel
stipend/ gratuity

Bartender Guidelines
● Your number one priority is to guarantee all guests are happy and satisfied
● Make sure you know where all guest restrooms are located.
● Always be aware of your surroundings. When in a guests home be very cautious
of your language and actions. Remember that someone is always watching.
● While it is wonderful to make a connection with our guests, you must always
maintain professionalism and remember the guest is not your “Buddy".
● Never consume alcohol with guests, even if you are invited to do so by the host or
another attendee of the party
 ● If you have a question about where something is ask your MOD. Do not bother
host/ planner unless instructed by management
● If you don’t know the answer to a question,​ ALWAYS ​ ask a manager. Never
guess or make something up. An appropriate response when asked a question
that you do not know the answer to is “​ I am not 100% sure about that, I will get
the manager and find out for you right away”​ . (This is very important when
dealing with allergies or dietary restrictions)
● “I dont know”​ is not an answer to anything!!
● NO CELL PHONES ARE ALLOWED ON THE FLOOR, BEHIND THE BAR OR
IN FRONT OF ANY GUEST
● Phones should be turned off or put on silent and stored with your other
belongings in the designated area for each event- ​ not in your pocket.
● Using your phone may lead to dismissal and may potentially excuse you from all
future events
● All guests have the right of way no matter what you may be carrying
● If you drop or spill something on someone immediately apologize and get them
napkins or towels as well as offering them club soda and a towel. Immediately
notify a manager. Remember who the guest is and take the manager to them.
● Notify the manager on duty if someone other than Marc or a manager from OTM
tells you to do something (for ex. Shut down a bar while the event is going on).
● We are never out of anything ​ “It’s on the way”
● Gratuities given to you by OTM are performance based. Please keep this in mind
throughout the evening.
● You are not to accept tips from guests during an event. The appropriate response
Thank you but we do not accept tips, thank you so much.” ​
is “​ If at the end of an
event the host of the party tips you directly you may accept it.
● Be aware of guests approaching the bar. They are your number one priority. Do
not make guest wait while you finish a conversation with co-worker etc.

Employee Meals

● EATING ON THE FLOOR, BEHIND THE BAR, OR IN FRONT OF ANY GUEST

IS STRICTLY PROHIBITED
● At most events a staff meal will be provided (this is subject to the style of event
that is being catered as well as the length of the event: We want you to eat! You
have to know how good everything tastes!
 ● A fellow team member will come and relieve you for a period of time from behind
the bar so that you may eat. Please do not leave the bar without asking the MOD
if it is okay to do so.
● When you are eating, please do so out of the guest sight and take turns doing so
with fellow team members.
● If you prefer to eat once you have the left the event you may take food home in
tupperware containers that you bring with you.
● To go containers brought to events by OTM are not for staff use

Duties at Check In

● Report to the manager onsite to sign in

● Discuss the following questions with the MOD

○ Where are the bars being set up?

○ Is one of the bars closing after cocktail hour?

○ Which linens are for the bar?

○ How many bartenders should the bar be set for?

○ Is there a specialty drink? How is it made

○ What type of glassware is being stocked?

○ What level bar package is being offered and who supplied it?

○ Where should back-ups be stored?

○ Where is the ice located?

○ How much beer and white wine should be chilled?

○ Do the servers need wine for dinner service?

○ Who is the bar back?

○ Where is the beverage inventory sheet and zip ties

○ How much fruit should be cut for garnish

○ Are any team members passing drinks? Who are they?

○ Who are the VIP’s of the event

 ○ Who is the “bar back”

○ Do not pre-open bottles of wine or alcohol

Set-Up

Key Points to Remember

-Always have the MOD check the bar placement and linen on the bar before stocking
with glass ware

-Always review how much wine and beer to chill

-Locate the beverage inventory sheet and zip ties at the beginning of the evening and
keep them in a safe place behind the bar

-Make sure everything has a place – empty bottles, trash, dump bucket, etc… The bar
should be set up the same way, every time.

-Be sure you are using the proper glassware for the specific beverages

-Pour appropriate amount of alcohol (1.5 oz) per drink. If you do not know how much
that is please ask. (Remember- When you pour too heavy, you’re not doing anyone any
favors)

-Always make sure you have water! Especially at the end of the evening

OTM Bar Package

OnTheMarc has several different levels of bar packages that guests can request when
contracting us as their caterer. Knowing these packages can help you to be prepared
upon arrival at an event and with set up. The selected bar will be listed on the BEO that
is sent to you for each event
 Packages

“Provided by Host”

This one speaks for itself. The host of the event will be providing and stocking their
own bar. We will be responsible for chilling appropriate items, setting up and serving
the beverages they have purchased as well as putting unused products in the desired
location at the end of the night. Most times, OTM will still provide ice when the client is
stocking their own bar.

● If a client is providing their own beverages at a venue (not their home) please
assist them with beverages from their car at the beginning and end of the night
● Do not throw away or break down boxes that alcohol has come in
-these will be needed at the end of the event for packing leftovers
● Know what you are pouring- be sure you know the varietal of wine the host is
serving and what that interesting alcohol you have never seen before is… If you
dont know, ask the MOD. When all else fails... Google.

“Bar Set-Ups”

The bar set up package includes mixers and soft drinks. ​Coke, Diet Coke, Sprite, Ginger
ale, Seltzer, Tonic, Cranberry Juice, Grapefruit Juice, Orange Juice, Pellegrino, Roses
Lime Juice, Sweet Vermouth, Dry Vermouth, Olives, Lemons, Limes, Oranges and Ice.
Many times when OTM provides the mixers the client is provideing their own beer, wine
and alcohol. Take stock of where items came from so they can be returned to at the end
of the evening. Also know where items came from and where they should go at the end
of the night.

“Limited Open Bar”

The Limited Bar package includes Assorted Beer, Red Wine, White Wine, Coke, Diet
Coke, Sprite, Pellegrino, Lemons, Limes and Ice. Sometimes you will also see this
package include a specialty drink.

“ Premium Open Bar”

This is OTM’s answer to a well bar or house bar. Items included are 1 Specialty Drink,
Vodka, Tequila, Scotch, Bourbon, Whiskey, Gin, Rum, Beer, Red and White Wine,
Cranberry Juice, Grapefruit Juice, Orange Juice, Coke, Diet Coke, Sprite, Ginger Ale,
Seltzer, Tonic Water, Pellegrino, Sweetened Lime Juice, Triple Sec, Sweet Vermouth,
Dry Vermouth, Olives, Lemons, Limes, Oranges, Ice and Stirrers

“Top Shelf Bar”

This is our high end bar package

To Include 1 Specialty Drink, Kettle One Vodka or Grey Goose Vodka, Patron Tequila,
Belvedere, Macallan 12 Single Malt Scotch, Johnny Walker Black, Makers Mark, Jack
Daniels, Bombay Saphire Gin, Bacardi Rum, Assorted Beer, Red and White Wine at the
Bar. Mixers to Include Cranberry Juice, Grapefruit Juice, Orange Juice, Coke, Sprite,
Diet Coke, Seltzer, Tonic Water, Sweetened Lime Juice, Triple Sec, Lemons, Limes, Ice
and Stirrers

**Sometimes guests will order the top shelf or premium bar package with us but still
bring in their own wine. In these circumstances again it is important to know what type
of wine you are serving and to also make sure that it is going home with the client

Specialty Drinks

Many of our bar packages include specialty cocktails. Clients may also request for us to
bring mixers for a specific specialty drink even if they are stocking their own bar. The
selected drink will be listed on the menu that you are emailed under the​ “Beverage
Arrangement”​ section of your menu. If you are unsure if a specialty drink is being
served please ask the MOD.
Specialty drinks will be prepared on site in large batches by the front of house MOD or
lead bartender. During cocktail hour we often will pass the specialty drink upon guest
arrival with wine as well as pellegrino. You are responsible for knowing the following:

● what is in the specialty drink

● what is the name of the specialty drink
● what type of glass is it going in
● what is the garnish
● is it being passed
● who is passing it
● Know who is preparing the specialty drink so you know who to ask if you need
more stocked
● do not wait until you are completely out of specialty drink mix to ask for more

Cleanliness and Stocking the Bar

“The bar should look the same for the first person as it does for the last”

Presentation is everything to the clients we have the pleasure to work for. The bar
should be kept fully stocked with glassware throughout the entire event. The bar should
be clean at all times. There should never be dirty glasses, used cocktail napkins or any
other items that should be cleared on the front of the bar. No exceptions. You are
responsible not only for mixing and serving drinks but for keeping the bar stocked and
clean.

Checking ID

OTM and you are both responsible for serving alcohol legally and responsibly. ID
should be checked by all guests that appear to be the age of 30 or under. This is not an
option, it is a requirement.

Many times multiple drinks are ordered by our guests. Please do your best to be aware
of where drinks are going. If you notice a guest who appears to be underage drinking an
alcoholic beverage notify the MOD immediately.
Over Serving Guests

Again, OTM and you are responsible if a guest is overserved and harms someone after
leaving a party.

If a guest appears to be intoxicated notify the MOD. Do not continue to serve them.
Offer water or another non-alcoholic beverage as well as food. Do not argue with
intoxicated guests. If the guest becomes hostile please inform a manager asap.

Please do not serve anyone after the bar is shut down. If you are having a problem,
please get a MOD and they will assist you.

Bar Closing

Do not call last call until told to do so by a MOD. Once the bar has been shut down you
may serve water and non-alcoholic drinks to guest.

Inventory

One person from the bartending team will be responsible for doing inventory. This
person will be assigned by a manager. Responsibilities include counting all liquor, beer
and wine as well as managing the packing of all bottles.

Key Points to Remember

● all glass bottles should be packed vertically, never horizontally

● all tall bottles of alcohol should be packed in tall tote boxes
● all beer and wine should be packed in the cardboard boxes they came in
● all beer and white wine should be dried off before being put away
● if other team members come over to help you please keep your eyes on what they
are doing
● zip tie all boxes closed
● do not zip tie boxes too tight
● For certain situations we may also ask you to inventory all the empty bottles and
send them back to the OTM kitchen.
● do not leave boxes of alcohol half empty- they will break during transport