![]() ![]() Most bars have POS systems, which are basically computerized cash registers, which are used for ringing up sales, so a bartender doesn't necessarily have to have every drink price memorized. Patrons have to pay for drinks when they receive them, and the bartender has to know what to charge and handle the transaction. If you're going to be a bartender, you need to be able to do basic addition in your head. If a drink takes five minutes to make, it's probably not viable for the bar to keep serving it – bartenders have to be able to serve a lot of customers in a short time. It takes a knowledgeable mixologist to be able to create cocktail recipes that are inventive, popular with guests and not too complicated to make. Sometimes bartenders develop cocktail recipes, either for short-term specials or to be added to the bar's permanent menu. ![]() If a customer comes up and orders a gimlet, for example, the bartender should know that it's made with gin, lime juice and simple syrup and be able to combine them in the correct ratio. Because bartenders have to work quickly, they should have all the custom cocktail recipes memorized.Įven in bars that don't use cocktail menus, bartenders have to know the names and recipes for a wide range of popular cocktails. They may contain a half dozen ingredients in varying amounts, require that ingredients be muddled (crushed), and have delicate garnishes. Upscale bars and restaurants often have cocktail menus full of specialty drinks. It's the bartender's job to know how to make a wide range of basic cocktails. Using that technique is the only way to create the distinctive white layer of foam above the dark beer. It's done in a two-part process: The bartender partially fills the glass on an angle, lets its settle for a few minutes and then tops off the glass while holding it level. Pouring a Guinness is particularly tricky. The bartender should hold the glass at an angle while filling it to prevent a ton of foam from building up on top of the drink. Pulling draft beers is equally quick, but there is some technique to it. When a customer orders a soda, it shouldn't take the bartender more than 15 seconds to scoop ice into a glass and use a soda gun to fill the glass. The bartender then sets to work creating the drink by choosing the appropriate glassware: a white wineglass for a chardonnay, a red wineglass for merlot, a rocks glass for whiskey and so on. Because beer taps are usually on display, bar customers can see the draft beer options without the bartender having to explain them. When a person walks up to the bar, the bartender may hand over a drink menu or wait for the patron to order a standard drink such as a gin and tonic, rum and soda, or a pint of beer. We have included server bartender job description templates that you can modify and use.As far as patrons are concerned, supplying drinks is the most important of all bartender duties. To write an effective server bartender job description, begin by listing detailed duties, responsibilities and expectations. Provides customer service by utilizing “ACE Service Absolutes”, when greeting members and guests in a cheerful and helpful manner offering daily drink and menu specials taking beverage orders from customers and servers mixing various alcoholic and non-alcoholic drinks following standard company recipes serving wine, beer and mixed drinks to bar and/or dining room patrons, upselling where appropriate taking orders for food served at bar, transmit to kitchen and deliver to customer ensuring proper presentation and quality standards are met bussing tables in bar area and suggesting further sales to customers calculating and presenting bill and collect payment for each order. ![]()
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