#bar tips

[clipartcabaret]

"Little fucking pervert bartender creep pouring you a beer you probably shouldn't drink" clip art.

[bitchyblue]

Thanks for reblogging the bar tips! I never bartended but I was a waiter and its always to hear the preferred behaviors from different service industry personnel. Question about tipping: What are your thoughts on tipping for the whole night upfront? For example, i sometimes will tip $20 cash on my first drink as that will likely cover or over cover my whole night of drinks. Will do this when paying cash and my drink cost is a round number, ie $10 cocktail. This way, I can pay $30 for the first drink, $10 each subsequent drink and not have to wait around for change ($10 and $5 bill then wait for $3 in ones back). Second question: thoughts on leaving an open card card tab or closing after each use?

It's best to tip and pay cash per drink, especially if it's busy. It can be very risky to tip up front, especially if there is more than one person working behind the bar. But if you don't have cash, keeping a tab open is fine as long as you don't forget it!

[mina-berlin]

Schlemmerfrühstück #neustadtapotheke #mainz ...dieser Aufstrich 💗

[skybartending]

Great Bar Pointers

In a bar, you will discover an interesting and diverse neighborhood of individuals who will seek great bartending, not just for the relaxation and friendship, however also for a familiar and comfy environment where they are acknowledged and accepted. For lots of people, in this competitive and aggressive world, a bar may be a single source of sustenance for those standard things that are so necessary to us all as people. We are, after all, social beings. 

Who does not remember an episode of the television series "Cheers" when every time one of the protagonist would stroll in, the whole bar would erupt in the chorus of "Hey Norm?".

Few of us are entitled to such a universal type of recognition and instant acceptance from bar patrons, but an excellent bartender can supply virtually the exact same sort of experience for clients.

I bartended to work my method with both undergraduate and graduate school, and have actually returned to it several times when I grew weary of business life. The cash (if you do it right) is about the exact same anyway, and, admittedly, it is tiring and demanding, like any task, however it is a heck of a lot more fun!

Every bar is different in its nature and appeal (strip bar vs. a dining establishment's barroom), so this is not a "one size fits all" however, for the most part, if you follow these few words of advice, you can make it both enjoyable and very lucrative!

1. Welcome all of your customers as though you understand them and introduce yourself. Remember their names and welcome them, utilizing their names, the next time they visit. (Keep a legal pad if you need too, "gray beard, thick glasses, name George, beverages Bud"... and any quirks you can note that will help you recall. Failing that simply state "Hey good to see you again!" Simply consider it like if you were having a group in your own home. It's easy!

2. Always remember exactly what their drink of choice is and be prepared to offer them their preference. You must already learned the names and choices of your regulars.

3. If a client comes joineded by a date or companion, treat them both as if they are nobility, address the consumer as in "Wonderful to see you once again, Mr. or Ms so and so (if they are a regular). And what can I do specifically for your guest?" Be sure to utilize the finest glass for their good friend. If you treat them with that sort of respect, you can not only anticipate a good suggestion, however you can bet that they will be back over and over, and searching for you.

4. Yes, do bear in mind jokes. Remember them when you hear them and study them on the Internet. Net jokes are so uninteresting that the majority of us just delete them, but ahhh ... the informing of a joke is simply that, it is the shipment and the tale informing that makes it both fascinating and enjoyable. Be prepared to have at least 2 new ones on every shift.

5. Your smile and your evident pleasure of both your task and your consumers are worth a lot more than tossing bottles about or doing circus tricks. If you can do it, well it doesn't injured, but the majority of folks are there for a beverage, business and the regard and acknowledgment that they don't receive in everyday life.

6. Relying on the policy of your company, when consumers come in for the very first time, and have just one beer while reading the paper or browsing, and then start to leave, move them a cost-free beer/drink and state "I am glad that you can be found in and I have enjoyed your business," (calling them by name, obviously). "My name is so and so, and please do return." Pay for that beer/drink from your tips if you must; you will get it back, ten-fold.

7. Remember that these are consumers. They are not actually your buddies, so remain professional.

8. Though you will have lots of chances for intimate encounters, remain concentrated on your profession which you are there to make a living. Don't ever forget that "one night stands" are never ever just that in the bartending world; the client you ended up being close with will likely be sitting on the opposite of bench, within a couple of days, regardless of the amount of you are sorry for that minute.

Pointer 9-13 are not listed due to short article length restrictions. Please see our website provided in the resource/bio box for sequel of these bartending earnings producing pointers or look for Part 2 of this series on this website titled: Great bar Pointers Part 2: If your are ever in the San Francisco area and you need a professional bartender for hire, Contact us at Skybartending.com

[thebullitimes]

The Sticky Coin Craze

The Sticky Coin Craze

A barmaid sticks another penny to the wall in a Sydney pub during the 1940s.

By MICK ROBERTS ©

WAITING for my wife to run a few errands, I waited over a schooner of Reschs at the White Horse Inn Hotel on Crown Street, Surry Hills.

Pulling-up a bar stool, I noticed sitting beside my beer, a tip jar, with a clever spruik for my loose change. Pinned to a tiny tin bucket was a pretty-good likeness of…

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[bartendjobs-blog]

Advice from a Master Bartender by Tony Hardwick.

[businessloansdirect]

Read more about Top Ten Tips for Running a Successful Bar in the FSW Foodservice Education Center

Read More: http://www.foodservicewarehouse.com/education/top-ten-tips-for-running-a-successful-bar/c27447.aspx

#bartips #successfulbar #top10tips #foodtips #restauranttips

[aseawithin]

Here's a little gem from my time in Melbourne