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Bartending

The document discusses acceptable and unacceptable standards for bartending. Acceptable standards include arriving on time, requesting schedule changes through management, exceeding guest expectations by providing quality drinks and service, adhering to drink recipes, and being a team player. Unacceptable standards include asking to leave early, addressing low tips with customers, serving intoxicated patrons, ignoring customers, and using coarse language.

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Jevie Ballera
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11 views1 page

Bartending

The document discusses acceptable and unacceptable standards for bartending. Acceptable standards include arriving on time, requesting schedule changes through management, exceeding guest expectations by providing quality drinks and service, adhering to drink recipes, and being a team player. Unacceptable standards include asking to leave early, addressing low tips with customers, serving intoxicated patrons, ignoring customers, and using coarse language.

Uploaded by

Jevie Ballera
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Bartending

It is a process of preparing, mixing, and concocting and serving drinks particularly to customers

Acceptable bartending standards


 early arrival is on time. On time arrival is late - know your schedule -clock in and out
 -approve schedule changes trough management
 -make schedule request two week in advance
 request an ID from anyone under the age of 21 Make eye contact and speak clearly while
taking orders
 exceed guests’ expectations by providing superior service -exceed guest expectations by
providing high quality drinks
 adhere drinks recipe
 bartend with a sense of urgency
 secure funds for the house prior to rendering service
 ring in all drinks order - deliver receipt with every transaction
 multitask
 clean as you serve
 execute gap replacement
 be a team player time arrival is late

Unacceptable bartending standards


 ask to be out early
 Address a low or no tip with a customer
 Serve a visibly intoxicated under age or non ID customers
 Not acknowledge it purposely making customer wait for service
 Leaving the bar, during shift, without management approval
 Leaving prior to cleaning and bar inspection
 Not securing fund the house Not proving receipt with ever transaction
 Ignoring customer while engaged in conversation with another bartender
 Responding in kind antagonizing or engaging in conversation with another bartender
 Telling off color jokes using coarse language or making racist remarks
 Storing personal belongings behind the bar
 Texting receiving or making cell phone behind the bar
 Eating drinking chewing gum or brushing hair behind the bar
 Coming to work under influence of drugs or alcohol
 Drinking behind the bar
 Not being a team player
 Not cleaning Complaining to customers about the bar operation management or co worker

Bar manager oversees the staff and operation of the bar in a change of scheduling employees
managing customers complaints and ensuring the bar stocked and inviting to the walk in guest.
Assistant bar manager- receive and welcome customers into the bar courteously assist and
support bar managers in day to day operation task
Opening captain- in change of opening the bar sees to it the cleanliness and sanitation properly
arranged and ready for operation
Closing captain responsible in closing the bar thus putting off light and locked the door
Bartender- a person who mixes and serve drinks in a bar
Bar attendant- is a called bartender the one who mix drinks and serve to the customer Bus toy-
one who removes dirty dishes and reset tables in a restaurant.

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