Being A Great Bartender. How Cool Would That Be

There are bartending schools all over the country

. A simple Google search will show you where the nearest one to you is. If you feel like spending a lot of money to learn what we've just told you about, by all means, go right ahead. However, most local bars won't care if you've gone to Bartending University. On-the-job training is the best. But a basic knowledge will help you along the way. We do have a few suggestions to help you along the way.

Welcome all of your customers as though you know them and introduce yourself. Remember their names and welcome them, using their names, the next time they visit. Keep a legal pad if you need too, "gray beard, thick glasses, name George, drinks Bud"...and any quirks you can note that will help you recall. Failing that just say "Hey good to see you again!" Just think of it like if you were having a party in your own home.. It's easy!

Always keep in mind what their drink of choice is and be prepared to offer them their preference. You should already know the names and preferences of your regulars.

If a customer comes accompanied by a date or companion, treat them both as if they are royalty, address the customer as in "Wonderful to see you again, Mr. or Ms so and so (if they are a regular). And what can I do especially for your guest?" Be sure to use the finest glass for their friend. If you treat them with that sort of respect, you cannot only expect a nice tip, but you can bet that they will be back over and over, and looking for you.

Yes, do remember jokes. Remember them when you hear them and study them on the Internet. Internet jokes are so boring that most of us just delete them, but the telling of a joke is just that, it is the delivery and the story telling that makes it both interesting and amusing. Be prepared to have at least two new ones on every shift.

Your smile and your obvious enjoyment of both your job and your customers are worth a lot more than tossing bottles about or doing circus tricks. If you can do it, well it doesn't hurt, but most folks are there for a drink, company and the respect and recognition that they don't receive in day-to-day life.

Tip jars are sort of an optional thing, depending on the type of bar. If you concentrate on the relationship building associated with the job, then when your customer is cashing out it should be a face-to-face, handshake-to-handshake experience They are a lot more likely to deal with you fairly (maybe show off a little bit too) than if they can sneak a few quarters and a dime into a tip jar when you are busy. If you have waiter and waitress staff, one surly server can easily cost you a considerable amount, and that is only if you ever even see their tips.

Keep your fellow staff happy. Their ability to make money has to do with how well the drinks are made and how quickly they can deliver them, so there is a delicate balance between your bar customers and the table customers.

Keep an eye on your own customers, and try to anticipate when they might need another drink. Take care of it, in advance, and if you are filling table orders (very important) always acknowledge your bar customers and let them know that you noticed. Assure them that their drink is coming right up!

by: Robert Hepburn

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