Anyone can go to high school and turn out to be a bartender. You don’t need a diploma in psychology to come to be a bartender – however, perhaps you should! You need to determine your clientele and cater to the customer. Understanding what “top shelf” is, isn’t sufficient; you have to possess good people skills.

There’s more to being a bartender than serving a shot or dropping off beverages in the front of a customer

If you don’t like people, this job isn’t for you.

Interplay with people is constant as a bartender. If you aren’t people-person and can’t put on that smile (even if your vehicle broke down this morning and also you’re having a terrible hair day) then this job isn’t for you. If you have a frown on and could care less that a customer might see it, realize that some tips might be lost because of an attitude. Smile, like you mean it, even if you don’t. Like my grandmother usually says, “Smile. It doesn’t cost you something,” however in this situation , it can cost you great tips and a repeat customer in the future.

Pay just the right amount of attention.

When people go out, they want to loosen up, no pressure over the wrong drink order or have their conversation constantly interrupted by an over-attentive bartender. While you serve, pick up or pour, set aside your problems and be aware of the clients, first.

There’s nothing more annoying, than sitting at a bar, staring, trying to get a bartender’s attention and they’re engrossed in a conversation – for ten minutes. This just told the customer that they are not important by not acknowledging their presence. Understandably, bartenders and bartenders are busy, however some affirmation that service will come soon would be nice.

If you get my drink order right…

I’ll notice it and likely order some more drinks. Double drinks imply double the tipping. Which brings me to my subsequent point – if you take a drink order, it’s more than just memorizing if it’s neat or on the rocks. Ask what type of gin the guest would love and be prepared to make suggestions; or if someone orders a dirty martini, for instance, and says they need it extra dirty, be sure to take that into consideration. If a person says “no olives” or “three,” “heavy on the garnish,” “salt rim,” or “no salt;” pay attention. If you get it right – they’ll show their appreciation in the tip and/or perhaps by becoming a repeat customer.. Your service and attention to detail as a bartender or bartender will make you a stand out amongst the competition.

Pay attention if your customer’s drink is almost finished, but don’t be a nag and ask three to four times “How’s everything?”

Written by Emily

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