How to became a Bartender

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Bar organization and cleanliness

Bar organization

A well organized Bar  leads to better product quality and freshness , faster execution  and reduced loss.

Look  at how your bar  is set up .Does it meet the following   criteria ?

 Is the area set up for ease of execution in other words , can drinks be made using the fewest steps possible without  you moving . spinning or passing behind the bar?

Are the tools available  to make drinks  completely and correctly?

Is the area setup  to prevent product loss, reduce the risk of breakage, and protect the product from theft

Is the oldest product up front where it will be used first ? (rotate according to shelf life )are day  dots in use and available

Is  the area setup for safe execution? Are safety  mats in place?

Are bartender using safety  gloves when cutting fruits ? is all the equipment working properly?

 

Your  bar should be clean, crisp and inviting  to your guest . the only things visible  to our  guests behind the bar should be:

 Premium , super Premium and ultra premium bottles . shelves must be clean and fully stocked with all bottles approximately  1-2 Inches apart . never  display house  brands .

All bottles beer s should be displayed to show your restaurant ‘s   selection. Rotate the beer  bottles once a week to keep the bottles fresh. Do not  display 1.5ml bottles if you carry them

Mirrors must be clean and free of smudges , spots and dust

Ensure all glassware  is clean and free from water spots. And all display  bottles are clean of dust

Bar tops should only have menus, silverware and snacks plate during every seat .

Keep your bar tops  free of clutter.

Condiments should only be out  at a guest’s request

Immediately Clean the bar tops when guest leaves .there is nothing that can make a guests feel more unwelcome than a dirty bar tops

 

Focus on keeping  your bar atmosphere flawless  every Shift

Bar Cleanliness

 

Implement of enforce daily side work . if you do not have a cleanliness system , get your bartender involved   in creating one.

Check out Bartenders after every shifts . look inside every cooler, under equipment , and in the wells. Remember , expect what you inspect

Label coolers and storage areas. Enforce proper organization . do not wait until the end of the week to  get organized. Get you bar team involved to keep the area organized  every day.

Start an adopt program and assign a piece of equipment or area of the bar to each Bartender

Hold Bartender accountable  for maintaining and cleaning their assigned piece of equipment or area. Each Bartender should be responsible  for detailing the appliance or area and keep it in

 

Tip top . sparkling condition

During slow time, encourage Bartender to polish glassware and wipe downs bottles

Train servers to remove dirty dishes from the bar throughout the shift. Never  let dishes pileup where guest can see them

Do bar walk through  every day  before every shift.

 

 

Bar Walk through and bar line check up

Spend about 10 to 15 minutes and conduct a bar walk through before every shift . Use the bar walk through  and bar line check sheet to help you focus on specific  areas  and develop your eyes for details . note   areas that can be improved – and make it happens.

 

 

 

 

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