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Good bartending tips for being a excellent bartender

Plotkin at the bar: advice for the rookie bartender

Cheers, Oct, 2005 by Robert Plotkin

What advice would you give a bartender working your bar for the first time? Sure, you would give the person an employee handbook, and while important, it's largely full of policies and procedures--rigid: formally worded directives.

Advice is different. -- There probably won't be a more opportune time to make an indelible impression and provide a bartender with insight and guidance than before his first shift. What you say could genuinely affect his or her career. After all, the person hasn't had an opportunity to learn any bad habits or pick up an attitude.

Like the saying goes, "you only get one chance to make a good first impression." In all likelihood, most new bartenders would welcome constructive advice. Bartending a high volume bar is often stressful and uniquely demanding. Some well-intended direction from you might have a significant impact.

So, what would you tell the new barkeep? While there are likely a hundred things, I recommend focusing on providing an understanding of his primary responsibility behind the bar, and it most likely isn't what they imagine. Typically, bartenders contend that their primary job is to make drinks and collect the money. True? Well, it's not.

A rookie bartender needs to understand that his or her job is to make guests feel appreciated and to cater to their needs. Bartenders need to treat guests to a night on the town that they'll remember and tell their friends about. While bartending obviously involves preparing and serving drinks, it's often no more than a secondary aspect of the job.

What's ultimately important is that they play the role of gracious host and treat the clientele like guests. Once you disabuse rookies of the notion that they are mere drink-slingers, it's time to sit them down and open their eyes to a few other realities of the business. To that end, here's a short list of things to cover in that initial pre-shift meet

* Always Give People an Honest Break -- Everyone deserves to be treated fairly. In this context, an honest break means equity in all transactions--no overcharging, under pouring or shortchanging. This fairness doctrine dictates leaving all prejudice and preconceptions at home. There's no such thing as a second-class guest.

* Always Remember That You Represent the House -- Don't violate the trust being placed in you. Bartending is a pivotal position that affects nearly all aspects of the operation. While on duty, place the best interests of the house ahead of your own. Few, if any, are able to perform competently while advancing a hidden agenda. Don't let the social environment distract you from your professional responsibilities.

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(The Above Article Continues Here)

* Card Anyone and Be Vigilant Against Inebriation -- It's imperative that you establish the age of anyone ordering alcohol prior to service. Asking for identification goes with the territory. While carding guests may seem uncomfortable, serving a minor can have disastrous ramifications. So, too, will serving someone to the point of inebriation. Whether it's a question of someone's age or sobriety, when in doubt, don't serve.

* Always Run an Honest Till -- As many ways as there are to steal from a bar, there is an equal number of ways to get caught. Bartending can be stressful enough without stealing and attempting to avoid detection. If there is any question as to the propriety of what you're doing, think twice and don't do it. Don't cash in your integrity, run an honest till.

* Never Serve an Inferior Drink -- In this business, quality assurance is measured one drink at a time. Make sure that what is being served is exactly what the guest requested. Check that all of the ingredients being used are good--sodas are sufficiently carbonated, juices and prepared mixes are still fresh and of good quality. Don't, commit bad products to good liquor and hope for the best.

* If There's Time to Lean, There's Time to Clean -- There is more at stake keeping the bar clean than just passing health code inspections. Lack of sanitation can result in the spread of disease and illness. The bar's cleanliness also reflects on the establishment's overall sanitary condition--if the bar is dirty, imagine what the kitchen must be like. A spotless bar is the mark of a true professional.

* Set Professional Standards and Maintain Them -- From a pressed uniform to a positive attitude, professionalism matters. Be ready to work, in every respect, before you punch the time clock. Appearance and demeanor need to reflect that every night is a new performance. Establish personal standards and refuse to settle for anything less. Make professionalism a personal benchmark.

* Wear Comfortable Shoes -- It's nearly impossible to be gracious when your feet are throbbing. There are shoes specifically designed for bartenders and waiters--sturdy, long lasting and meant for people who earn their livelihood on their feet. An aching back makes smiling a physical improbability. Along the same lines, hunger can make bartenders surly, so make sure to eat before a shift. While you're at it, don't drink too much caffeine while you're on-duty; a jittery bartender is no asset behind the bar.

* Relax and Enjoy Yourself -- Having fun is an integral part of the job, even when the job has stopped being fun and turns frenetic. When it's busy, remain cool and work as expediently as possible. If the internal thermostat feels like it may blow, try silently chanting, "This will pass, this will pass." The key is to have your composure last longer than the "rush." Nothing more can be expected of you.

How can you tell if your new bartender is a candidate for rookie of the year or should be consigned to the minors? Here are some things to consider:

** Pouring Ability -- Can the bartender pour consistently accurate shots? When hurried, does liquor fly every which way or splash off the ice? Does the individual look comfortable behind the bar? Is there grace and fluidity to the person's motions

** Personality -- Does the person have an infectious, likable personality? Does he or she have a ready smile and a good feel for humor? Is the individual receptive to constructive criticism and take direction well? Does the person maintain his or her composure when everyone else seems to be losing his or hers?

** Knowledge -- Does the bartender have an apparent aptitude for mixology? Is he or she knowledgeable about the products stocked behind the bar? Is the bartender receptive to learning more about his or her profession?

** Service Abilities -- Does the person look to excel at service? Does he or she interact well with the clientele and adequately anticipate their needs? Is the person still hospitable under fire?

** Reliability -- Is the person seemingly committed to serving alcohol responsibly? Is he or she conscientious in all aspects of the job? Does the person have what appears to be a stable life outside of work?—RP

It doesn’t matter how long someone has been a bartender, they can always use good bartending tips, because within the vast world of bartending, there are a lot of tips that can be offered.

Anything that will help someone’s performance is always a good thing. Flaming for instance, is one of the bartending tips that a lot of people would appreciate.

Flaming liqueurs is awesome , but can also be extremely dangerous. Most liqueurs with high alcohol content are really easy to flame, and continue to burn even if the flame isn’t visible. Bacardi 151 rum is a good example of flaming alcohol. Here are a few tips on flaming your liqueurs.

Simply warm your liqueur up in a sauce pan and have a pre warmed cocktail glass ready. After heating the glass, pour the rest or other alcohols into the glass to warm.

The glass can be heated over an element or a flame, but use caution to avoid contact with the glass and element or flame as the glass will break or char easy.

When the alcohol has been heated, ignite it and add it to the alcohol in the glass. If done correctly, the alcohol in the glass will be warm enough to flame also.

When flaming liqueurs, be sure to keep any objects away from the glass. Flames can often shoot high up and ignite things in their way. If igniting liqueurs, use extreme caution and enjoy the fireworks.

Something else associated with bartending tips that is always appreciated, is layering. Layering or floating liqueurs is one of the most difficult techniques in bartending.

Although this bartending tip seems like a challenge, there is a very simple method that you can use. Each liqueur weighs differently and either floats or sinks when added to another.

A lot of recipes are written with the heaviest liqueurs printed first. If all else fails, experiment and get used to the liqueurs that you most often use.

To pour the liqueurs into the glass, simply use the rounded or back part of a spoon and rest it against the inside of the glass. Slowly pour down the spoon and into the glass.

The liqueur should run down the inside of the glass and smoothly layer. This bartending tip takes practice, but can mastered by anyone.

Make sure that the liqueurs are poured in order of their weight, starting with the heaviest first. The next thing that people tend to appreciate bartending tips with is shaking or blending drinks.

This method is common with drinks containing fruit juices, cream, or eggs. In today’s time, a blender is most often used to blend drinks, but the old fashioned shake method is usually the best.

Fill the shaker to 2/3 with ice and add the ingredients. After adding the ingredients, cover the shaker and proceed to shake. This is usually done by shaking over your shoulder.

Remove the cover and strain into the proper glass, allowing the drink to form a foamy head. Finish by garnishing and adding a straw.

To assist you in understanding bartending words; A Taste of Texas offers you their Glossary of Bar Terms

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1. AND HERE ARE SOME MORE BARTENDING TIPS FOR YOURSELF AND YOUR BAR

Cocktail Tips For All

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