![]() ![]() ![]() The way of reducing this potentially dangerous situation is to have a set procedure of service behind your bar. Wash dishes as you go, do not let them stack up as it looks dirty and unorganized.Ī bar can go from slow to a bustling, jam-packed, out-of-control place in only the blink of an eye. left on tables or counters for an extended period. There should be no empty bottles/glasses etc. Also, bus tables, bar tops and wipe down at all times during the shift. Let them know, "you'll be right with them". ![]() Always acknowledge a guest if you are busy with another order or guest. Approach the guest as they enter the entry to your establishment and greet with a smile. When providing service to a patron the bartender should always maintain a cheerful and kind attitude, being able to quickly take a guest's order, prepare the order and complete the transaction in a timing manner that's precise. A good bartender is one who is always ready to greet a guest, accommodate to their needs and serve them with respect and professionalism. Make sure people drink responsibly.īartending is providing excellent service to guest that enters the bar. Refer to your opening/shift change/closing checklist ensuring ALL duties are complete. Outside furniture must also be wiped at the start of the day. Counter tops and tables must be cleaned with disinfectant, soap and water. Bartenders must keep their work area clean. To the patrons of a bar, the bartender is a very powerful figure. He/she must make patrons of the establishment feel welcome, secure, and relaxed. See this module's talk page for discussion.Īs stated before, a bartender is not a simple autonomous drink mixer he/she is the most important figure in the establishment. This bartending page has been nominated for cleanup for the following reason: "Needs lots of expansion sections need breaking off to different articles". ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |