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Tipping is intrinsic to hospitality. In places like Las Vegas or other tourist destinations it can get a little out of hand (I can hail my own cab, thank you very much) but bartenders lie in a grey area. The amount of people who say “Well, you only open my beer bottle, where’s the skill in that?”......
Be A Better Bartender About The Guest Author
This post was provided by The Only Sober Guy In The Room a brand new blog. He has worked in the bar and restaurant business for more years than he cares to admit to the public. During this time, he has amassed a portfolio of shots and stories; if they didn't happen to him, they happened to someone else. His site aims to be a How-To navigation page for both those drinking and those making the social lubricant, with a fair few anecdotes thrown in to keep you entertained. To visit his blog click on the link below.
http://theonlysoberguyintheroom.wordpress.com
This is something that needs knowing, whether you’re a bartender or a customer. I already covered the mysteries of tipping in my last post; now it’s all about making sure that the money you’re handing over – as a gift – is well earned! There is a certain way to do things in this industry, and not knowing them can seriously damage your career, your reputation, not to mention your bank balance. Here are a list of things that I personally think a bartender should have in the back of their minds.
Smile
Possibly the most important one on the list. It’s no good getting people drunk if you’re being a downer; happy people spend money! Sometimes you’ll be busy and someone will tell you to smile (there’s ALWAYS that person at the party!) As annoying as some may find that, just remember the time you read this and I totally called it! You have a great job that makes you more money than you ever thought – per night! Those drunks think you’re a god!
They’re the rockstar
Following on from that line though, is this one: They are the most important part of your night, each and every one of them. As with any form of customer service, you will encounter people whom you really don’t understand. By this, I mean they are at least one of three things:
An idiot
A dick
Totally Clueless
Take it in stride – it’s all about having fun. You can bitch about it after your shift, when they’re long gone and you’re cashing out. Even laugh about it – positive mental attitude will go a long way in the future! You are the facilitator, the servant, and it is up to you to ensure that they have the best night of their life. Don’t be cocky, be confident, and don’t be afraid to ask them what’s in a drink if you don’t know. If they drink it regularly they should be able to tell you. There’s nothing better than getting the same rotation of customers coming up to your bar; it’s an established trust, and, even if just for one night, you and them are best buds.
Know your product
You should know what you have in your inventory. Sometimes people will ask for a beer that you don’t stock; or, they’re from out of town and don’t recognize some brands. Ask what they normally drink, and direct them towards something similar, possibly a little edgy so they’re trying something new. They’ll appreciate your knowledge and care. Likewise, with wines; even if you don’t drink it, you should know where it’s from, how it tastes, and what it goes with. Wine people are funny people. They know what they like, and are unlikely to be swayed into another “style”. For example, I don’t drink a ton of wine, but when I do I enjoy Pinot Noir. This is a very “love it or hate it” red, so when people ask what I would choose, I ALWAYS ask if they drink PN before I recommend it. If they don’t, I have one or two recommendations for most categories.
Know your environment
Similarly, you should also have an idea of what kind of drinks you’ll be serving before you even start your first shift. Pub style or restaurant? Lots of tickets from the servers, usually beer, wine, or gun pop. Nightclub? Welcome to the world of volume bar – pop those beer bottles, shake those shots, and prepare to make more “blank and blanks” (vodka soda, rum and coke, g&t etc) than you ever thought possible. Cocktail lounge? Take a wild guess, and memorize your menu. The upside of this is that you will very quickly pare off the information you don’t need to know. Restaurants rarely use shots, clubs rarely use wines.
And it doesn’t matter where you work, for God’s sake take pride in your appearance. Tips don’t just fall into your pocket.
Which leads us nicely into…
Tips
I already covered this last week, but the bottom line is that nobody remembers the decent tipper, once in a while we remember the really great, $100 tip, but you ALWAYS remember the non-tipper. Again: it’s not mandatory. Whatever you make on that shift is more money than you walked in with, no matter how small.
Flirt
Some people think that there is only a certain type of person that has the confidence to talk to the opposite sex, and to talk to them in “that special way”. This isn’t necessarily true when it comes to the drinkslingers of the world – we all have to be at least a little outgoing or we wouldn’t have got the job in the first place!I love to make a girl feel special when she’s at the bar, because hey – she might give you her number. A good way to get into the habit is to have an “alter ego”, someone that is’t accountable for their actions by the light of day. You see this all the time when girls do the Hooters for Shooters, to give you an idea of what I’m talking about. So there’s Me when I’m doing the laundry, walking around the city, and writing for your entertainment, and then there’s Bartender Me, when I’m the cheeky sonovabitch that isn’t afraid to ask for a kiss as payment for that round of shots! A bartender is able to get away with a little more than a “normal” guy at the bar; you shouldn’t be afraid to take this opportunity to flex your flirting muscles! Practice your wink, look into your customer’s eyes (no matter which gender, it implies trust and confidence) – provided it isn’t sleazy, it can speak volumes.
Do your damn job!
I spoke too soon. THIS is the most important piece of advice you can take away from this post, because without it, you won’t NEED any of the above! This is just making sure you are adhering to the duty of care that you hold over your customers, as well as your employer. Don’t be afraid to cut someone off if they’ve had enough, or to ask for ID if you don’t think they’re old enough, or to stop serving after Last Call. There’s always a manager or a bouncer to back you up if things take a turn for the worse, and ultimately it’s your job on the line. As tempting as it can be to accept a huge amount of money to bend the rules “just this once” (I once had a guy literally peeling $50 bills off), you never know who they are, and the last thing you need is an undercover cop kicking your ass into the unemployment line.
Keep these in mind, and remember: You get paid to party, and everyone else has a very different workstation at the office, than you do at yours. Love it; if you don’t, some new up-and-comer will be more than happy to take your post!
http://theonlysoberguyintheroom.wordpress.com/
