Even now, in some bars, you can hear the phrase "There are a lot of people, wait a few minutes." As a result, these few minutes can reach even an hour, and sometimes visitors leave without waiting for service.
Every visitor wants to be served as soon as possible, especially if this visitor stopped by for a snack after a hard day. But there are really a lot of visitors, and there is only one bartender at the counter. And if the bartender is not yet experienced, then the institution runs the risk of losing several customers due to long service.
Fast Service Secrets
From this we can conclude that the bartender should not only be able to make delicious, beautifully decorated drinks, but also make them quickly. Such a bartender will not be frightened by a crowd of visitors, and he can turn any of his actions into a show that will brighten up the wait. Therefore, the primary task of the bartender is to prepare for the influx of visitors, which happens on approximately the same days and at the same time.
The owners of bars and restaurants do not like it when customers order cocktails - they are not much more expensive than a regular drink, and the work of waiters at this time is suspended, as it takes time to prepare a cocktail. And the more inexperienced the bartender, the more of this time he needs.
For example, if you ordered five cocktails, then an inexperienced bartender will prepare each portion separately, which takes a lot of time, while an experienced employee will simply take a bottle with a prepared cocktail from the refrigerator and pour it into glasses. All that remains is to decorate the dishes and you can place an order to your visitors.
Of course, there are times when the client himself comes to the counter. Then he will have to prepare a cocktail in front of him. True, even then you can save time by pre-decorating the glasses with fruits, umbrellas or putting straws in them.
Only those cocktails that mix well can be prepared in advance. And "layered" cocktails cannot be prepared in advance.
Since the bartender's earnings depend on the time of customer service, you will have to work at speed. If the bartender knows how to pour beer into several mugs without turning off the tap, then the service time will be reduced many times. If, when ordering the same drinks, take three glasses in one hand and fill them with the other, then you can serve three customers at once, instead of one.
The three-step rule
Every bartender should be familiar with the Three Step Rule. The rule is that everything you need to get the job done is no further than three steps away. If this rule is not observed, then the bartender will run more than one kilometer per shift, constantly moving from behind the counter to the utility room and back. In addition, the bar stock was not invented in vain, it greatly facilitates the work of bartenders.
During work, the bartender should not run out of any ingredients. There are days when visitors only prefer one exotic drink that has never been ordered much before. But a big minus to the bartender if whiskey, vodka, gin, etc. run out during work. This means that he simply did not prepare for work.
The same situation with ice. Any device has its own capabilities. A good bartender should anticipate the situation that the ice maker may not be able to cope with the work, and prepare ice in the freezer as a reserve. Some cocktails are served with short tubes - they should be cut beforehand so you don't have to fuss about looking for scissors later. Also, the bartender must carefully monitor the orders - if there is cognac at hand, and they started ordering whiskey, then the bottles should be rearranged so that the popular drink is at hand.
