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.
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.
Among the many faux pas, don't ever yell, click your fingers — or even wave them. Bartenders hate that.
Make yourself accessible. Standing in an obscure place like behind beer taps or behind seated guests makes it difficult for the bartender to see you. Stand at the bar with cash or a card in hand. This alerts the bartender that you have not been served and will always attract the attention of the bartender.
Do not argue, but don't back down either. Once you inform the guest that they are cut-off, do not waver from that decision. Calmly state the reason why you can no longer serve them alcoholic drinks. Let the guest know that your house rules and the law do not permit you to serve them any more alcohol.
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.
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.
One generally receives a free drink from the bartender either during happy hour, or when the establishment deems you've been a good enough customer to earn a buy back. The buy back usually occurs if you tip really well on the first few rounds of drinks.
Kissing is fine, but if you're pinning someone against the wall and hands start going places, you gotta step in.
Ultimately, cutting someone off is at the bartender's discretion. In general, though, protocol says that if you spot someone who's over their limit, you should stop serving that person alcohol, hand over a glass of water, close the tab and call a cab.
The magic of 3, or the 3 seconds taken to pour 1 shot (nip or serve) of alcohol via a traditional speed pourer!
As a general rule, shots of liquor are 1 ½ ounces, while a “neat” pour (a spirit served solo in a tumbler) is slightly larger at two ounces. This two-ounce pour also applies to most single-spirit drinks ordered “on the rocks” (with ice) or “up” (stirred with ice to chill and dilute, then strained).
To keep it short, bartenders pour drinks from high up for show and for fun. There is no technical reason why pouring a drink from a height is better than pouring it nearer the glass. However, many bartenders opt to “put on a show” to increase their tips.
POS stands for point-of-sale and refers to the system a bar uses to take orders, manage tabs, split bills, accept payments, keep track of inventory, manage reports, and more.
All staff of licensed premises in Queensland who serve or supply alcohol must have a Responsible Service of Alcohol (RSA) certificate.
Politely, but firmly, tell them they cannot drive because you care about them. If someone has had a few drinks and insists they are not drunk, rationalize that they are buzzed and shouldn't be driving (You don't have to be completely blitzed to have impaired judgement and driving skills).