Bartending and Bar Management
Bartending and Bar Management
Bartending and Bar Management
BAR MANAGEMENT
THE PROFESSIONAL BARTENDING The Five(5) P’s of Professionalism
Being Prepared
A professional should always be prepared.
Being prepared gives us the confidence that we need to go in and do the best that we can.
Being Person-Oriented
Being a professional means being person-oriented.
When I say that we need to be person-oriented, I mean that we should treat and respect others as human beings.
We need always to remember that our clients are human beings and our co-workers and supervisors are human
beings.
Bartenders are often very task-oriented, concentrating heavily on the task that is at hand.
When being task-oriented, it is easy to forget about others.
A good bartender is able to balance the task at hand without forgetting that others are human beings.
It means listening to your guests even when their point of view may be different from yours.
n this way, you will better understand the interests underlying their concerns and will be better able to serve them
in the future.
It also means listening to your co-workers for a few minutes (even when you are really busy). R e m e m b e r,
sometime you may need them to listen to you.
THE PROFESSIONAL BARTENDING
Being Productive
The third P in being a professional is being productive.
As bartenders, we need to use our time productively.
We need to organize our work in such a way so that we have greater productivity.
We should have weekly goals and daily goals for accomplishing the tasks that need to be done.
Avoid procrastinating until the last minute as it only increases your anxiety.
Instead, try to think ahead and develop a work plan of when and what you will accomplish.
Remember also that it may take longer than you think to accomplish a task
Try to build in leeway time for yourself so that you can avoid the stress of trying to get too much done in too short a
time.
Delegate work when possible. Remember also that you will need to take time for yourself.
Often, a day or two out of the office for yourself will help you regain the productivity that you need.
You will be refreshed and renewed and ready to work again.
THE PROFESSIONAL BARTENDING
Being Proactive
The fourth P involves being proactive.
Just as a good driver always looks ahead on the highway to see what is in front of him, a good
bartender also always looks ahead.
A good lawyer anticipates arguments that the other side may make and counters them ahead of
time.
If there are problems with his case, a good lawyer addresses those up front so as not to leave
his adversary any room for attack.
In the workplace, being proactive also means looking for and seizing those opportunities that
come your way.
This is true in bar associations and in the community as well.
After all, an opportunity may only come once. Unless you seize it at the time, it may be gone
forever
THE PROFESSIONAL BARTENDING Being Punctual
The last P involves being punctual.
Why is punctuality important?
It is important to be punctual for all of your appointments, whether they are with clients, friends, or
your husband, wife, or significant other, in that it shows other people that you respect and value
their time.
It is also important to meet deadlines when you say that you will. In this way, you are showing your
clients, your coworkers, your supervisors, and the courts that you organize your work well.
Be aware that you may need extra time to complete an assignment or meet a briefing deadline.
Often when we are late for an appointment it is because we are trying to accomplish too many
tasks in that hour or that day.
Look at your schedule realistically.
Duties and Responsibilities of Bartender Staff
■ Preparing alcoholic or non-alcoholic beverages for bar and patrons
■ Interacting with customers, taking orders and serving snacks and drinks
■ Assessing bar customers’ needs and preferences and making recommendations
■ Mix ingredients to prepare cocktails
■ Plan and present bar menu
■ Check customers’ identification and confirm it meets legal drinking age
■ Restock and replenish bar inventory and supplies
■ Stay guest focused and nurture an excellent guest experience
■ Comply with all food and beverage regulations
■ Planning drink menus and informing customers about new beverages and specials.
■ Adhering to all food safety and quality regulations.
■ Handling cash, credit, and debit card transactions, ensuring charges are accurate and returning
correct change to patrons, balancing the cash register.
■ Maintaining a clean work and dining area by removing trash, cleaning tables, and washing glasses,
utensils, and equipment.
■ Developing new cocktail recipes.
Bartender Job Description
The first time you try to these strategies will be the hardest, but remember that you actions could save your
guest’s life or life of an innocent person.
Alcohol’s Effects on Adolescence
During adolescence, many people begin to experiment with alcohol, yet
relatively little is known about alcohol’s effects on this critical stage of
development.
We do know that early initiation of alcohol use remains one of the most
powerful predictors of later alcohol abuse (Grant 1998). We also know
that during adolescence changes occur in the regions of the brain
involved in modulating drug reinforcement, so it cannot be assumed that
factors precipitating alcohol use or abuse are the same in adolescence
as in adulthood.
Rapidly changing body systems often are particularly vulnerable to
disruption, and hence long–term consequences may result from alcohol
exposure during this time of accelerated neural and endocrine system
maturation (Spear 2000a).
Epidemiology of Drinking Among Adolescents