What makes a good Bartender?

Posted by barblog on Oct 5, 2009 in Bar Management, Bar Service | 2 comments

I came up with this list a few years back when working with a client that couldn’t seem to hire the right staff and always had the worst bartenders!

What is the difference between a Good Bartender or a Bad Bartender? We’ve all been upset at poor service but equally I know when I get good service, I remember it! So what are the things that annoy or impress us?

A good Bartender:

• Always acknowledges customers at the bar.
• Can take more than one order at a time.
• Pours the pint of Guinness first when dispensing a large order.
• Puts your change in your hand and not on the bar counter.
• Offers to carry the drinks to the table for you when necessary.
• Can explain the difference between different quarter bottles of wine.
• Takes pride in their uniform.
• Prepares sufficient lemon slices in the morning.
• Does not raise their eyes to heaven when asked for an Irish Coffee.
• Knows how to change ashtrays (outside these days..) without ash flying everywhere.
• Does not put their fingers into glasses when clearing tables.
• Knows what’s going on in the area when asked by customers.
• Knows a number for local taxis.
• Takes orders from customers in rotation, without leaving anyone waiting longer than others.
• Asks if the customer would like ice in their mineral water.
• Asks if ice and/or lemon are required in vodka/gin/bacardi.
• Knows how to clean the draftt lines (even though he doesn’t have to any more…).
• Understands the importance of discretion.
• Presents the pint glass with the logo facing you.
• Holds glasses a couple of inches below the rim when serving.
• Thanks customers for their business when they are leaving.
• Asks customers if they would like another drink when the glass is almost empty.

A bad Bartender

• Talks to some customers at length while others are left waiting.
• Never washes their hands despite handling glasses by the rim.
• Arrives late and leaves early.
• Is always wondering when they can get their “staff drink”.
• Doesn’t record or care about waste.
• Takes orders from the pretty girls first.
• Dispenses free drinks to the pretty girls “on the house”.
• Adds ice and lemon to drinks as standard.
• Lets the tap run for a second or two before placing the glass underneath.
• Adjusts the gas setting of each tap before pouring a pint.
• Scratches their head and their face during service.
• Doesn’t wear full uniform.
• Encourages friends to drink in the bar when (s)he is on duty.
• Leaves the Cash Drawer open in the cash register.
• Never gives a receipt.
• Hates the thought of serving food.
• Doesn’t know what cutlery/condiments are needed for each dish/drink served.

Can anybody add to the list?