![]() Yes, if we accidentally punch in a $28 sirloin and the customer wanted fillet Mignon, then they get the fillet Mignon and we pay the $28 dollars out of our pocket for the sirloin that accidentally got cooked. For many of you that may not know, if a bartender, or server for that matter, gets an order wrong we actually have to pay for it. We have to get the dish right and make sure the side dishes are correct and recommend stuff, including wine pairings. Trying to interpret a customer’s request, because if we don’t get it right the first time, we have to remake the drink and it kills time.īartenders also have to know a full menu (at least where I work) and be able to take a customer’s order during peak times. The harder part is memorizing about one hundred drinks and being able to make them on the fly, without thinking. As the saying goes “Time to lean, time to clean.” Dealing with wrong orders and continuously cleaning. The parts that customers don’t see, or think about, include trying to control a wonky keg line that’s producing foam and costing the bar money in terms of lost beer sales. Pouring a pint, mixing a drink and popping the cap off the beer is obvious. ![]() What does it take to be a bartender?įirst, the basics of bartending include dishing out the drinks. When you put three or four people in a small area and apply external stresses on them there is bound to be conflict. ![]() Not only dealing with customers, who may be reaching their drunk point, it is also dealing with co-workers. It’s not so much the obvious, such as pouring a pint that is hard, it is dealing with people that presents a challenge. The fact is that being a bartender can be fairly hard, if you take the job seriously. In many conversations I’ve had with people, the perception of a bartender is rather simple. ![]()
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