Any profession has its own little things and secrets. The bartender profession is no exception. The secrets of the bartender's work not only increase the speed of customer service, but also give them a positive impression. A good experienced bartender knows all the secrets of his work, allowing him to quickly and efficiently serve customers, and, therefore, earn more.
Special effects
The citrus zest left over from the fruit is a real treasure in the hands of a professional. Fire has long attracted people - bar diners are no exception. Before serving a drink to a client, squeeze the essential oil of the zest cut into pieces onto a burning match - a fireworks of client impressions, and, accordingly, a good tip is provided to you.
Everything at hand
Any work is stopped by the search for the necessary substances and tools and components, the work of a bartender - even more so. After all, he should have a lot of things at his fingertips, ranging from jewelry and ending directly with drinks. If the bartender in the "park" takes a thing from his place, and then does not put it back, then the next time he needs this thing, he will have to look for it for a long time, which does not add to the speed of customer service. Beginning bartenders can, behind the counter (after all, visitors do not look in there), paste up pieces of paper with reminders of where what item should be.
Why traffic jams?
Some bars have buckets or huge cognac glasses with bottle caps. Visitors believe that this is just a piece of decor, but in fact it is a very functional thing. After all, even at home during a feast, many lost the cork from a bottle, let alone an institution in which there are a huge number of these very bottles. Therefore, it is best to put the cork in the same place - in this case, in a container with corks - so that you can always find and use it if necessary.
Cocktail tubes
Cocktail tubes are a separate topic. Do not forget that visitors still take the straw in their mouths. And since many people are squeamish, there is a rule - take the tube only by the bend (corrugation), and not by the top, as many inexperienced bartenders do during the influx of visitors. If the tube does not have a bend, then you need to take it by the middle, but not by the part that customers take in their mouths.
The bartender looks especially exquisite during work, who takes the tube with special tongs. By the way, during various competitions among bartenders (there are some), professionals, in order to look advantageous in the eyes of the jury, use this very technique.
Sparkling glasses
Many have seen, having come to the bar, that the bartender wipes / polishes the glasses with a napkin. And if all the glasses are already rubbed, what should the bartender do? Immediately before serving the drink to the visitor, lightly polish an already clean glass. Firstly, the client will like it (which means he will give more tips), and secondly, it is necessary according to the requirements of hygiene.
Despite the fact that the glasses are already clean, dust particles invisible to the eye settle on them. Linen napkins are great for polishing glasses, and any fabric that absorbs moisture well can be used for polishing. It should be noted that champagne glasses and beer utensils are not polished. By the way, when serving at the counter, a glass with a drink must be placed on a stand (fire) or a napkin.
These items serve several useful functions:
- service aesthetics. After all, it is always pleasant when your glass is not just on the surface of the counter, but on a beautiful beerdekkel;
- saving time. If the drink spills, then the bartender does not have to wipe the counter again.
- efficiency and speed of service. If several bartenders work at the counter, then the visitor is served by the one who first put a napkin or a fire on the counter. This avoids duplicate orders.
