During a busy shift, the bartender might have to go and grab more bottles from wherever they're stored or replace beer kegs when they're empty. At the beginning of the shift, the bartender might assess whether any liquor bottles need to be replaced and whether the cold cases are stocked with enough bottles of wine and beer. It's also usually the bartender's job to maintain the drinks inventory. A bartender might also stock containers of napkins and straws, fill the bar's large ice bins and replenish bowls of free bar snacks. It's typically the bartender's job to cut that fruit and fill those containers. They're used as garnishes or ingredients in many different cocktails. Have you seen all those containers of lemon wedges, lime slices and cherries behind a bar? Most bars have them. Either way, a bartender prepares all the drinks in the table's order so the waiter can deliver them all at the same time. Waiters either enter drink orders into a computer system that transmits them to bar staff, or they walk over to the bar and place their customers' drink orders in person. Filling Drink Orders for Dinersīartenders who work in restaurants have to make drinks for both the people at the bar and the people sitting down to eat. When patrons pay with cash, bartenders make correct change and collect cash tips left on the bar. Also, a bartender opens and closes tabs for customers who want to use credit cards to buy multiple rounds of drinks and remember to add each purchase to the tab. When one person orders three or four drinks, the bartender has to add up the total and give one price. The faster bartenders close out a transaction, the sooner they can start another, so it pays to know what every drink costs. Most bars have POS systems, which are basically computerized cash registers, which are used for ringing up sales, so a bartender doesn't necessarily have to have every drink price memorized. Patrons have to pay for drinks when they receive them, and the bartender has to know what to charge and handle the transaction. If you're going to be a bartender, you need to be able to do basic addition in your head. If a drink takes five minutes to make, it's probably not viable for the bar to keep serving it – bartenders have to be able to serve a lot of customers in a short time. It takes a knowledgeable mixologist to be able to create cocktail recipes that are inventive, popular with guests and not too complicated to make. Sometimes bartenders develop cocktail recipes, either for short-term specials or to be added to the bar's permanent menu. If a customer comes up and orders a gimlet, for example, the bartender should know that it's made with gin, lime juice and simple syrup and be able to combine them in the correct ratio. Because bartenders have to work quickly, they should have all the custom cocktail recipes memorized.Įven in bars that don't use cocktail menus, bartenders have to know the names and recipes for a wide range of popular cocktails. They may contain a half dozen ingredients in varying amounts, require that ingredients be muddled (crushed), and have delicate garnishes. Upscale bars and restaurants often have cocktail menus full of specialty drinks. It's the bartender's job to know how to make a wide range of basic cocktails. Using that technique is the only way to create the distinctive white layer of foam above the dark beer. ![]() It's done in a two-part process: The bartender partially fills the glass on an angle, lets its settle for a few minutes and then tops off the glass while holding it level. Pouring a Guinness is particularly tricky. The bartender should hold the glass at an angle while filling it to prevent a ton of foam from building up on top of the drink. Pulling draft beers is equally quick, but there is some technique to it. ![]() ![]() When a customer orders a soda, it shouldn't take the bartender more than 15 seconds to scoop ice into a glass and use a soda gun to fill the glass. The bartender then sets to work creating the drink by choosing the appropriate glassware: a white wineglass for a chardonnay, a red wineglass for merlot, a rocks glass for whiskey and so on. Because beer taps are usually on display, bar customers can see the draft beer options without the bartender having to explain them. When a person walks up to the bar, the bartender may hand over a drink menu or wait for the patron to order a standard drink such as a gin and tonic, rum and soda, or a pint of beer. As far as patrons are concerned, supplying drinks is the most important of all bartender duties.
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