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Bartender Efficiency 
Time is a bartender's best friend & one of the key objectives of being an elite bartender is having the ability to manufacture time. If we can create time by working more proficiently & efficiently we give ourself more time to focus on other areas of our bartending such as customer service (Better customer service means better tips). This customer service may be telling the odd joke, having a laugh with the guest, becoming a master salesman & convincing your guest top drink premium products, chatting up the really hot girl at the bar or my favourite adding some flair into your service. Creating time is the secret. The 2 key elements in a bars efficiency are 1. The design & lay of the bar. 2. The efficiency of the bartender. In your situation you may have very little control over the bars design & layout so the best step is to improve your personal efficiency. Listed below are some tips to help you improve your personal efficiency & create time to allow your personality to shine. Take more than one order at a time. Acknowledge guests who arrive at the bar that you know they are there. Plan ahead; always try to organize what needs to be done next. If the same bottle is required more than one time in order or multiple orders, do everything you need to with it once. Take everything you need from the back bar & fridges at once. Fill up multiple glasses of ice at once if required. Always repeat orders to guests to reduce mistakes. If possible remember drink orders of regulars & especially big tippers. Add up drink prices in your head before you go to the till. Know drink prices of all beverages on the menu. Communicate what you need to bar backs & managers before you actually have a need. Clean your bar top, refill glasses & stock in service lows. Check that you have everything you need at the start of your shift. Keep your station organized. Only worry about your station, unless help is requested. Keep unnecessary communication to a minimum. Recommend cocktails you make well & fast in busy periods. Know cocktail recipes rather than looking at spec sheets. Work at a comfortable speed. Work at a comfortable speed; don't try to work full speed all night. Replace fluids during the night, it is easy to become dehydrated & fatigued if you don't drink fluids during your shift. Be a professional always bring a wine knife, a bottle blade, 3 pens & a lighter to work. Turn up for work with a smile. Remember try to remain stress free & relaxed. Stressed people are rarely efficient people. A fun happy person makes more tips. It is easy to see a problem but can you see a solution. Things will always go wrong in a bar; enjoy the problems as a challenge. Author: Joel Scholtens Lindsay  |
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