Bartending. Adam Freeth

SERVING ALCOHOL RESPONSIBLY

      Serving someone who is drunk can be bad for business, and can endanger the customers and staff. Your role is prevention rather than cure and you should, whenever possible, monitor the alcohol intake of your customers.

       CUSTOMER SERVICE

      Good customer service is not just about serving guests drinks with a smile. Your responsibility as a bartender is to ensure that every stage of the service process is performed to the highest possible standards and to ensure your guests leave with a good impression of you and the experience of your service.

       TEAMWORK

      Teamwork is an essential part of running a successful bar. Your job as a professional bartender is to support your team members and always be a team player. There is a saying in the industry that goes: ‘If you are not serving, serve your team mates’.

      Service is all-important. When a large group of people enters your bar, if you are not serving a customer, stop what you are doing and split the order with your colleagues. Do not be afraid to ask others for help – they will soon ask you when they need it. Alternatively, be alert and attentive to your colleagues’ needs; teamwork can be as small as passing a bottle, placing napkins and making drinks in your colleague’s order, icing their glassware or simply cleaning and clearing their service area. Interaction and communication are the key to effective teamwork.

       CLEANLINESS

      Cleaning is a large part of a bartender’s job: cleaning bar tops, service areas, washing out shakers and tools, and clearing away dirty glasses are some of the many cleaning jobs. Professional bartenders should maintain the highest standards of bar cleanliness and hygiene at all times, before, during and after their shift. A clean and tidy bar top is inviting to the guests so clean as you go. Equipment and glassware should also be kept clean and shining at all times, particularly shakers and mixing glasses.

       HEALTH AND SAFETY

      Bartenders have a personal responsibility to work safely and without risk to others by adhering to industry health and safety procedures. Remember that you are handling foodstuff and liquid for consumption, so cleanliness of preparation and storage are of the utmost importance. If mopping any floor area, always be sure to display the appropriate warning signs.

       COMPANY POLICIES

      Be aware of all company licensing laws, policies and procedures. Each bar will have its own rules and it is your job to learn these before you set foot behind the bar.

       MONEY HANDLING

      Any money that is handled within the bar environment should be checked carefully and accurately at all times. Bartenders work in a fast-paced, noisy and energetic environment so it’s important to be vigilant and focused on the money. In most cases venue managers hold responsible the individual bartenders or those who have shared a cash register for any discrepancies, either negative or positive. Always count change back either into the customer’s hand or onto a change tray, with a receipt where possible.

       REPORTING

      Bartenders should assist the management in maintaining and exceeding standards by reporting any problems with the bar and working environment. If a customer has cause for complaint and would like to speak to a manager, unless it is something that you are confident and comfortable handling, ensure you report this to a manager or supervisor immediately.

       KNOWLEDGE

      You must have a full knowledge of all products and prices within your operation. Your knowledge is only limited to your willingness to learn and educate yourself.

       EDUCATION

      To actively contribute to your business, you should strive to improve yourself and the business you work for by continually learning and educating yourself about your chosen profession.

       Bartender’s tip:

      Always call out to the customer any note that is handed to you, for example, ‘That’s a twenty’. This will ensure that there are no discrepancies. This can help as a reminder of the note you are tendering to avoid accidentally short-changing a customer. It makes the customer clear on the note they handed over and avoids them thinking that they may have been short-changed.

      RESPONSIBLE SERVICE OF ALCOHOL

      RESPONSIBLE SERVICE OF ALCOHOL

      Although most people drink alcohol responsibly, alcohol abuse by a small minority can result in crime, health risks and anti-social behaviour. The professional bartender can play a vital role in the responsible service and promotion of alcohol.

       INTOXICATION

      Intoxication can have a dramatic effect on a person’s behaviour. Bartenders have a responsibility to be proactive in the prevention of persons becoming unduly intoxicated and to ensure the safety of all customers. In some countries it is illegal to knowingly sell alcohol to a person who is drunk or appears drunk. Equally it is an offence to serve alcohol to the companion of a person who is drunk for the drunken person’s consumption.

       COMMON SIGNS OF INTOXICATION:

      • Slurring and mispronunciation

      • Staggering, swaying or clumsiness

      • Looking sleepy (eyes rolling back)

      • A significant change in behaviour as well as anti-social behaviour

      • Speaking loudly and the inability to hear properly

       DRINK DRIVING

      Bartenders should always have their clients’ safety in mind when selling or serving drinks. If you are aware that any of your clientele is driving, always be in a position to offer an alternative non-alcoholic beverage.

       UNDER-AGE DRINKING

      In some countries, serving alcohol to minors is illegal and bartenders can face personal fines and criminal charges. Ensure you check the local licensing laws and regulations. Always be prepared to ask a customer for proof of age. Be sensitive in your approach to any customer that may appear under the legal drinking age so as not to cause unnecessary embarrassment.

       WHAT HAPPENS TO ALCOHOL IN YOUR BODY?

      The alcohol in drink is absorbed into your body through the stomach and small intestine. Food slows down the rate of absorption – that’s why alcohol affects you more quickly on an empty stomach.

      From here, it is distributed via the bloodstream throughout