Every bartender should have two bar towels on them. One to clean up any spills and one for drying glassware. If you don't know how to use a towel, watch an instructional YouTube video.
50% rule. The proper time to serve customers the next cocktail is once they've consumed 50% of their drink. This is an excellent marker to provide attentive service and avoid over-serving.
To many, this gesture is simply a tool for keeping tomorrow's hangover at bay or a sign from the bartender that perhaps your glass needn't be filled with more booze. But for many more, water flies the banner of good service.
These tricks can be anything from simple bottle juggling to dangerous fire breathing. Flair bartenders use these techniques to make their drinks more visually appealing and often use them to make multiple drinks at once. If you're looking for some simple bar tricks to try at home, there are many that you can learn.
To keep it short, bartenders pour drinks from high up for show and for fun. There is no technical reason why pouring a drink from a height is better than pouring it nearer the glass. However, many bartenders opt to “put on a show” to increase their tips.
Why Do Bartenders Hold the Jigger Like That? Because it makes it easier for them to determine the precise amount of liquor they are pouring, bartenders often hold the jigger with the measurement they need facing upwards.
Direct contact with the customer, serving them well and making eye contact. This is perhaps just as relevant as knowing how to make a cocktail. As a Bartender you have to always practice cordiality, courtesy, respect and above all, make them feel special.
The greatest challenge of dating a bartender is the schedule. Be prepared for nights on your own and weekend trips with friends instead of your partner. It doesn't mean that you won't see each other or travel together, but you will have more time on your own than if you dated someone with a similar schedule.
If you pour a beer without tilting the glass at all (like you see bartenders do sometimes). The head will quickly rise and overflow, creating way too much foam on top of your beer. Tilting your glass 45 degrees will help to reduce this and give you a perfect pint every time.
Ultimately, cutting someone off is at the bartender's discretion. In general, though, protocol says that if you spot someone who's over their limit, you should stop serving that person alcohol, hand over a glass of water, close the tab and call a cab. It's not always that cut-and-dry when someone's so wet, though.
First, rinsing the glass removes any unsee-able particles of dust or dirt, resulting in a properly “beer clean” glass. The carbonation in beer will cling to any speck of dirt, potential leftover beer residue, dishwasher cleaning chemicals, etc.
Were you expecting more? You must have heard those stories about bartenders making $1,000 or more in a shift. Yeah, they're true, but these are high-end stories. The reality is that bartenders earn $50 a night, some $300, and then there's the $1,800 good nights.
Everything from why you shake, when you muddle, to the practicalities of the job, and what we call the five 'P's of world class service: pride, passion, preparation, professionalism and presentation.
A 2-ounce pour is 4 counts using a pour spout.
Bartenders per Guest
As a general rule of thumb, you should have one bartender for every 50 guests. So for 100 guests, you should have at least two bartenders. This ratio ensures that your guests won't have to wait too long for their drinks and that the bartenders can keep up with demand.
Earning tips is a HUGE part of a bartender's role, and those that are attractive and have some good game will use flirting to their advantage to try and earn more money. It's a smart, yet cunning way for them to increase their earnings and works like a charm for those that can flirt effortlessly.
There are over 568,533 bartenders currently employed in the United States. 60.3% of all bartenders are women, while 39.7% are men.
The first is water. The second is a source of caffeine. The third is something fun—a juice, a soda, a glass of wine on Friday afternoon (if your office is like that), a kombucha (if you are like that). The case for having any beverages at your desk in the first place is one of basic human biology.
You may have heard someone say the phrase, “a finger of whiskey.” The idea is that a pour of liquor to the height of a finger held horizontally alongside the bottom of glass should roughly equal two ounces.
Bartenders shake drinks to chill, dilute, and/or mix them. There are some shaking rules to help make the best drinks, but the over the shoulder rule is just to keep customers dry.
Nine times out of 10, if a bartender is ignoring you, it's because they're doing something else. Even if the bar doesn't seem that busy, bartenders are responsible for a long list of prep work and side work.