You have to not only be courteous to customers; you also have to offer them some courtesy from time to time. Especially to those who are regulars at the bar. This is an important part of the golden rule. When we talk about courtesy, we refer to a drink or liquor.
What are the five P's of a professional bartender?
Everything from why you shake, when you muddle, to the practicalities of the job, and what we call the five 'P's of world class service: pride, passion, preparation, professionalism and presentation.
Of course, bartenders should be familiar with the products they work with. Learning about whiskies, beer styles, wine varietals, and cocktails is essential. A bartender will often be asked for recommendations, required to make create cocktails on the fly, or offer food pairing choices for wine and beer.
What three things should you not talk about at a bar?
It's a commonly known pearl of wisdom and, generally speaking, a widely accepted practice that there are three things you never talk about in bars: politics, religion and race.
Using the four-count method, a 1.5-ounce pour is 3 counts using a pour spout. That means you'll start pouring and say “one one-thousand, two one-thousand, three one-thousand” and stop.
1. Thou shalt never get so drunk that you can't count the money. Bartenders are often encouraged to drink a little during their shift, whether because a regular wants to buy them a shot or the staff needs a morale booster.
Almost all the classic drinks you know and love, from the Daiquiri to the Gimlet or the Margarita come down to the same basic ratio: 2:1:1. That's two parts spirit, one part sweet, and one part sour, commonly known as the Golden Ratio.
Several bartenders mentioned that they remembered many drinks in their repertoire basically as riffs on another—instead of remembering abstract formulas, they master a few common drinks and then add and subtract ingredients to those to remember others.
Being social, outgoing, and friendly will help a bartender succeed, sell more drinks, and keep customers happy. Keep in mind that being friendly and outgoing are very important; the underlying job of a bartender is to sell drinks.
For the uninitiated, the free pour is one that is done by the experienced bartender who can accurately pour out the ¾, 1 oz, or 1.5 oz pour by counting or eyeballing the flow, and does not need to use a jigger or some other method of pour spout regulation.
Contribute constructively (and safely) to bar theatrics (bar theatrics is 'showmanship' behind a bar – basically using flair and passion when making drinks)
As a member of the United States Bartenders' Guild, I will:
Conduct myself with honesty, integrity and fairness. Understand, support, promote, and represent the Values, Vision, and Mission of the United States Bartenders' Guild.
Flair bartending aka flair tending or flare bartending is the practice of bartenders entertaining guests, clientele or audiences with the manipulation of bar tools and liquor bottles in tricky, dazzling ways. . Used occasionally in cocktail bars, the action requires skills commonly associated with jugglers.
What Is a Mixologist? A mixologist is someone who focuses on the art and craft of making mixed drinks, especially cocktails. Mixologists tend to work with more ingredients than bartenders and may work at more exclusive or higher-end locations with clients looking for exotic or custom drinks.
