From a patrons point of view, bartenders have the unusual ability to make their hands feel like cotton candy, or like those ink pens that chefs wear, or like those high heeled shoes of football players. No matter how you sell this skill, it seems to be an ability that is very hard to pay dividends, unless you have the ability to project.
project, project, project. Remember that this is a job for cooks and not a skill to be acquired. One of the first things that you must remember is that you must always be doing something with your hands. Keep it simple. Just like juggling, you will find that you will need to do a little bit of pre- juggling to get the right platform for your project.
Some of the best tipped bartenders will not even reach for the shot glass if they can help it. Their hands will be so heavy that they will press against the glass to lift large quantities of ice cubes. The best tips for shot glasses is to keep it easy going, and to not put too much down on the bar. When you are serving customers, especially if you are not really qualified for finer things, it is better to let them decide how they want their shot.
Another important component of a capable bartender is knowledge of the laws of alcohol in your state and other states. You need to be able to recognize that a bartender cannot mix up a spirit and serve two separate drinks. You need to know that not only may you have to tip your bartenders in full, you may have to tip less than the person behind the bar. Every customer regardless of the size or gender usually tips at least 15% of the total bill.
Another very important component is to be able to read customer’s zoning by smell. This is an even more important component of customer service than reading the sales. You need to be able to recognize different sources of heat. Unfortunately, some customers will place their hands over the food warmer or even their containers of water if they cannot smell the source of heat. Both of these situations drain the resourcefulness of your bartenders.
Not many of us Trainers will have to deal with uncooperative customers, but they have had a professional obligation to make a good impression. When you take on a case of questionable samples, you will need to know how to handle them delicately. Some of the bad apples do not deserve to go to waste. In a professional capacity, do not settle. When a customer gives you a hard time, treat him or her to a piece of insight. As they say, once you’ve been to the source, you cannot unwillingly return.
Your Professionalism
No matter how good the food may be, your professionalism is going to be your biggest asset on the job. This is an important quality to possess. When you are hired to work at various establishments, you will need to treat each person who comes through your doors cordially. This means when you are at the register, you should unsurably andcomfortably return everybody’s order. Should you have any issues with an employee, you will need to MSG them out. Do not give them the excuse that it is a last minute thing or that you forgot about them. You need to hire better employees so that you will not need to replace them with someone.
Doing a good job
The majority of your customers will look around and see a happy-looking bar and restaurant and will base their reviews on your establishment. A pristine bar should be able to draw a crowd. If you are having a bad night, do not take it out of your mind. A restaurant has to give a professional service right down to the smallest customer. Do not treat them badly. They did not do a good job. You need to have Isles of awesome servers, Kitchen people, Cleaners, Co-workers, and Dishwasher people working for you.
Owning your bar or restaurant is not an easy deal. It requires a capital investment. You have to earn a profit. But when you open a restaurant, there are more factors to consider. brood over them and make sure that you do not make these mistakes.
