Every great endeavor comes with its own unique set of problems and challenges. Why would life behind bars be any different? The reality is that working a busy bar is fraught with pitfalls ranging from popping champagne corks to slicing a finger on broken glass. All the while sidestepping an array of shift ending calamities, one must maintain a smile, stay composed and always represent the best interests of the house.
Well, as they say, that’s why bartenders get the big money. Not just anyone can pull off this tight wire act. It takes steady nerves, a solid character and a heavy dose of experience. On the off chance that you are only lacking in the experience category, allow us to pass on a few well-intentioned pieces of advice. Once you learn to avoid the pitfalls, your smile will come more naturally.
- Serving Doubles - If the management still allows the service of doubles, be extremely wary of patron looking to ingest that much alcohol that quickly. A double is more than twice as potent as a regularly prepared drink. Complicating matters, people consume doubles at the same rate that they do other cocktails. An alarm should go off in the back of your head, because the likelihood of experiencing a problem with the person is hovers in the probable range. Fore warned is fore armed.
- Dull Paring Knives - One of the similarities bartending veterans share is an assortment of scars obtained by attempting to hurriedly cutting fruit garnishes with pathetically dull paring knives. Regardless of you might think, dull knives are much more hazardous than sharp ones. The problem is that dull knives require extra pressure to make an incision in a fruit rind. When in a hurry the knife can slip off the fruit and slice open a finger or palm. Because the hand is exceptionally vascular, you can anticipate that it will be extreme challenging to staunch the flow of blood in time to work your shift.
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If you find yourself behind the bar with a dull knife, go to the kitchen and ask to have it sharpened. If time doesn’t permit you to do that, flip over a ceramic coffee mug and use the unglazed bottom to hone the blade.
- Pre-Opening Bottles of Wine - Preparing a bar for opening is akin to preparing for an invasion. One line item on everyone’s opening duties is to pre-open bottles of house and varietal wines. This allows that bartenders to grab a new bottle of wine, yank the cork and continue pouring. It’s a rookie mistake, however, to completely remove the cork from the bottle when pre-opening. The savvy thing to do is to bring the cork out about 2/3rds the way and leave it. This maintains the vacuum seal and extends the useful life of the wine.
- Soda Gun Nozzles - The first place an experienced health inspector will look behind the bar is the soda gun nozzle. It is notorious as the dirtiest square inch behind the bar. Never let the dispenser’s nozzle dip into a guest’s drink and take concerted measures to clean the post-mix beverage dispenser nightly.
- Dirty Glassware - Holding a glass up to the light to visually inspect if it’s spotlessly clean is the mark of a conscientious bartender. Check also that the rim is not chipped or cracked. To verify the cleanliness of your shelved glassware, pick a glass at random and fill it with club soda. A clean glass will not have streams of carbonation rising from the sides or bottom. Carbonation streams indicate a source of dirt, oil or film. While you’re at it, check the cleanliness of your pitchers and carafes.
- Ice Cubes - Ice is considered a food substance, and as such, it cannot come in contact with your hands. Likewise, do not let the handle of your ice scoop lay in the ice bin.
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Successful Beverage Management Forms CD
