An indicator of the bartender's work is not only the speed of customer service, but also impeccable looking dishes and metal accessories. Cleaning and polishing dishes and metal products takes a lot of time. Sometimes the landlord hires another person, especially in order to look after all this property, which entails additional costs.
The owners do not like to spend money. Therefore, it is better if the bartender himself takes care of all this sparkling beauty, because then you can demand from the owner a bonus for extra work. In addition, a good bartender will always tell the owner how many metal items are appropriate in his establishment. If the bar is too cluttered with glittering items, it hides the beauty of the wood furnishings and finishes.
Dish care
The glassware in which the drinks are served to visitors, as well as the glass in which the bartender mixes drinks, must be spotlessly clean. After the dishes have been used, they need to be washed as soon as possible, put in a designated place to dry, and then rubbed with a clean linen towel or linen napkin. In a bar that serves a large number of visitors, a large amount of glassware is required. A special cabinet must be installed for it.
The cupboard should be installed in such a way that the waiters can easily take clean glasses out of it. In addition, waiters should immediately take dirty dishes to the sink, and not leave them on the counter. The dishes in the cupboard should be arranged according to their intended purpose - glasses for champagne, wine, whiskey - all should be separate so that even a newly hired waiter can find what he needs quickly. If a glass or glass suddenly breaks, it is necessary to notify the senior waiter. At the end of the day, an audit is carried out in the closet, after which the supply of broken dishes is replenished.
In a good bar, every bartender should have a book on the presence of glassware at his counter. If the dishes are broken (or stolen), you should immediately amend the book. Then there will be no problems with the availability of glasses at the counter, and visitors will not have to wait for the waiter to bring a new one from the cabinet. If there is no control, then you can lose customers, since the lack of dishes at the bar can be regarded as negligence and, accordingly, the incompetence of the staff.
What can a visitor think when the bartender, frantically trying to find the necessary container, shouts to the waiter “oh, I’ve run out of glasses here, bring me a new one”. If such is the handling of dishes, then what will they pour into this very dish?
Ice handling
An important part of a bartender's job is ice handling. Before harvesting ice, you should decide how much of it will be needed for today's shift. Of course, ice is never superfluous, but it is also not worth filling the freezer with bags of ice cubes, which may not be useful.
An experienced bartender can imagine how many visitors are expected that day. Many bars have regular customers who order the same drinks every time. In addition, there are usually much more visitors on Friday and Saturday than on weekdays. Yes, it is understandable, the people decided to relax on the weekend.
Storing ice in the freezer should also be wise. Do not put ice packs close to each other, there should be a gap between them. The air in the store, circulating between the ice packs, will serve as an additional cooling factor.
Be sure to check the ice for impurities. Immerse the ice cube in clean water - you just have to guess its shape. If the ice cube is fully visible, then it contains impurities, and such ice should not be served to visitors.
