Bartender 3 vs bartender 2
Advice for any budding bartenders: If it needs to be done, do it yourself, don’t ever tell others what to do, unless it is an emergency. Then there are other bartenders who continuously tell other people what to do. Some people take this personally and never seem to recover. So sometimes stupid requests are met with a sharp tongue. It comes with the learning process, but when we are busy, we don’t have time to coddle the new people.
![bartender 3 vs bartender 2 bartender 3 vs bartender 2](https://i.pinimg.com/originals/d8/50/86/d850865711c96cb310d83f223c0d0977.jpg)
Some freshly minted bartenders, with no experience, can say and do stupid things. Then there is the conflicts that inevitably arise between the bartending team. We do have a barback, but they get pulled in so many directions that we still need to do much of the work. Then there are the beer bottles and dirty dishes that we have to run to the kitchen. We have a commercial dish washer, but it is still a time killer. We are also lucky enough to have to wash the glassware at the bar. Then we have to stock the bar and fill the ice as we go. It takes about 15 seconds to pour one pint, so you can only do four pints per minute. In a restaurant that seats 240 people, and with three bartenders to serve that’s a lot of drinks. Mistakes are costly.īartenders also have to generate about 4 to 6 drinks per minute. 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.
#BARTENDER 3 VS BARTENDER 2 FULL#
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.
![bartender 3 vs bartender 2 bartender 3 vs bartender 2](https://softwaretested.com/wp-content/uploads/2020/08/Bartender-3.png)
As the saying goes “Time to lean, time to clean.” Dealing with wrong orders and continuously cleaning.
![bartender 3 vs bartender 2 bartender 3 vs bartender 2](https://www.appsntips.com/content/images/2020/06/Bartender-2.jpg)
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.