Joseph Palmese

Bartender Diaries

So... You want to be a Bartender

Here's How

So.. You want to be a Bartender - Here's How

This short guide has been created for only one purpose, to give you a starting place to make your career change to bartender. The Professional Bartenders that were consulted, have several hundred years of bartending experience between them; they might not always be right… but they should never be ignored.

The Bar Experience should be exciting, fun and always exceed customer expectations; and a Professional Bartender combined with a competent, well-trained staff, are necessary ingredients to accomplish this. The actual cocktail recipes can, and will change, based on the creativity of the person making the drink, the time of the year, (drinks get “warmer” in colder climates), and how bored a bartender is when he or she decides to “invent” a new drink. With the hundreds of thousands of bartenders on this planet, “inventing” a new drink for the very first time is pretty hard to prove. This is not about making a drink, it’s about working the bar more effectively and proficiently, and becoming what we consider to be a Professional Bartender.

Having the trepidation to initially become a bartender gives you the starting point. Anyone can be taught how to pour a drink, but only a true Professional Bartender knows how to pour a drink… when to pour a drink… and, if in fact, if it should actually be poured at all.

No one is perfect, and that includes bartenders; but they are asked to control costs, effectively manage the bar patrons and keep them entertained, while keeping the cash flow constant.

Whether you are a new bartender or a seasoned pro…. always be polite, be cordial, and do not assume that any staff member is or wants to be your friend. Especially if it's your first night in this place; we are paid to be nice to you, but the minute you cross the line, we reserve the right to kick you to the curb.

So.. You want to be a Bartender - Here's How

Cheers! Have fun! It's why we all go out anyway. If there’s one lesson I’d like to impart with this book, it’s that life comes at you fast. Working in bars has introduced me to more cities and faces than most will see in a lifetime. Enjoy your life, enjoy each other, and most of all: tip your server.

Chapter 1 - How to Become a Bartender

Some Basics

There are several areas to consider, but first and foremost, a bartending license isn't required in all states. Now that being said, the more knowledge you have, the easier it becomes to not only get a job, but you will be better at doing the job. As with all subjects, school can help you hit the ground running, but the real learning starts out in the real world. Don’t assume that just because you like hanging out in bars, you’ll equally like working in one. Yes, it can be a lot of fun, but there’ll be times when you’re the only person in the room not having any. Bartending is work and can be stressful. Some people thrive on it but you should find out if you’re one of them before throwing money at a professional bartending school.

Graduating from a bartending course at your local college or an online bartending school wouldn’t hurt; and a Cicerone Certificate for beer or Sommelier training for wine can be a huge benefit, but again… not necessary. Check with the individual state requirements before applying for a job, and to receive a license, you'll also have to meet the minimum age for serving alcohol which differs from state to state. In addition to meeting state or local requirements, a bartender license course will ensure that you're familiar with the following topics:

So.. You want to be a Bartender - Here's How

Online bartending certification is easy to find with a quick internet search, but make sure the course is state-approved when necessary. To pass the course, you'll need to show that you have an understanding of state laws. It's also important to note that a bartending license doesn't guarantee employment; so the more knowledge you have, the better your chances will be.

Starting as a Barback

Arguably, the best way to learn bartending is to apply for barback positions. A barback is basically a bar/bartender’s assistant and the preferred method of getting into the profession; but leave your ego at home. You won’t be serving customers or mixing drinks yet, but you will learn how a bar operates. Pay attention to the details and you’ll become familiar with different drink brands, common bartending terms, and the array of utensils and equipment used. With time, you’ll undoubtedly learn how to make a few common cocktails from your more experienced colleagues. Bartenders will often be grateful for any help you can give them behind the bar, and that is an opportunity to learn.

The barback position requires no experience, but you will be required to work hard and as a barback you’ll be expected to do most of the manual work behind the bar, like cleaning, restocking, and most of the heavy lifting. The barback is essentially the bar/bartender’s assistant; which will put your bartender in a “mentor” position as you learn and observe. Working as a barback isn’t easy, but it provides a lot of benefits while getting paid to learn. If you’re someone who has never worked in the bar or foodservice industries, you’ll gain an understanding of how the game is played. Always pay attention to what goes on around you and never stop learning. If you're starting out as a barback, here are some tips to help you:

So.. You want to be a Bartender - Here's How

Starting at a Restaurant

When you have absolutely no experience, you could start out as a hostess or server in a restaurant with a bar and work your way up. Restaurants that sell alcohol often have openings for bartenders and they will promote from within, especially if you’ve proven yourself to be an efficient and capable server. 

Another benefit of getting your feet wet at a restaurant bar is that restaurant chains usually have stringent training programs and they will train you to mix drinks to their standard. Bars in restaurant chains are often smaller than and not as busy as the bars in lounges, nightclubs, or taprooms. They provide a gentler environment with better hours in which you can practice your skills and get experience under your belt. A restaurant chain might be the stepping stone you need before branching out to a trendier locale; and will give you time to learn food, cocktails, and their possible pairings.

Find a Mentor

As you seek employment in your new, chosen profession, find a mentor. Be on the lookout for a bartender who is willing to teach and share their knowledge. 

Over the years, my mentor taught me the profession extremely well, and we wound up working several bars and restaurants together over a twelve-year span. He grew to be my best friend, the best man at my wedding, and when my son was born, his godfather. But for now, just try to find a teacher.

So.. You want to be a Bartender - Here's How

If you are starting as a server, the more time you spend around the bar, the more likely you are to find a mentor. Follow these tips:

Pouring Drinks

Anyone can pour a gin and tonic into a glass and call it a cocktail. If you want to become a good bartender, you need to take the time to learn how to pour correctly. You must learn to achieve balance between the liquor and the mixers. Invest in some bartending tools and start practicing your pours at home. It’s amazing how easy it is to pour an ounce with just a little practice. A bottle filled with water, a pour spout and a shot glass… and practice. Jiggers are small cocktail measuring tools that allow you to control the amount of liquor you're pouring. With practice, you may be able to skip using a jigger and free pour instead. Free pouring is the art of pouring liquor using a silent count. With either pouring method, accurate pours are essential for several reasons:

Final Thoughts

Be patient and available. Your bartending skills will take time to develop. You'll have to spend many hours before you gain the trust of management and the bartender. One of the most important things you can do is make sure they know you're available for whatever they need you to do. 

So.. You want to be a Bartender - Here's How

Always be ready to learn and absorb the knowledge that your bartender is trying to teach you and the more useful you can make yourself, the better.

Bartending Schools

There are a few excellent bartending schools, from London and Italy to New York and Columbia University, but make sure it’s what you need. Bartending schools might seem like a fast-track plan to achieving your goal, but you'll still most likely need real world experience before a bar manager will take a chance on you. You can learn many things in bartending school, like how to pour and how to practice mixology, but you can't learn how to handle a tough crowd of thirsty customers. Working behind the bar requires the ability to multitask and perform well under pressure. In a bartending school you might learn how to make the perfect martini, but in the real world you'll have to make several different drinks at the same time, tend to your customers, and keep your bar area clean, all while wearing a smile. Becoming a bartender isn't an easy road. When you first start out, you'll have to be humble. Beginning as a barback and learning from a mentor are two things you can do that require no experience. If you're willing to learn and work hard, you'll see your dream come true more quickly; and you will be a better bartender for it.

Bartending school ads regularly appear in the back pages of newspapers and free publications offering the temptation of making big money by attending bartender school in order to become a professional bartender. The big question that every aspiring bartender really wants to know is: Should I go to bartending school? Quite simply, the answer is no.

Graduating from a bartending course at your local college or an online bartending school wouldn’t hurt; and a Cicerone Certificate for beer or Sommelier training for wine can be a huge benefit, but again… not necessary. 

So.. You want to be a Bartender - Here's How

Check with the individual state requirements before applying for a job; and to receive a license, you'll also have to meet the minimum age for serving alcohol which differs from state to state. In addition to meeting state or local requirements, a bartender license course will ensure that you're familiar with the law and specifically addresses the following topics:

Online bartending certification is easy to find with a quick internet search, but make sure the course is state-approved; and to pass the course, you may need to show that you have an understanding of specific state laws. It's also important to note that a bartending license doesn't guarantee employment, but the more knowledge you have, the better your chances.

The Truth About Most Bartending Schools

Culinary trade schools are valuable to the aspiring chef. They offer students instruction and hands-on experience in kitchens, making sauces, shucking oysters, deboning chickens, and other valuable skills needed on the job. Bartending schools, however, often substitute foam wedges for actual garnishes, colored water for liqueurs, and use outdated recipes in an attempt to extract the maximum amount of tuition from students with the least amount of effort. Foam "lemons" are of no use in teaching a student how to make a real lemon twist or a 'horse's neck' or even how to flame a peel.

So.. You want to be a Bartender - Here's How

Colored water has a different viscosity than, say, a high-sugar liqueur, meaning that it pours differently and will change the mouthfeel of a cocktail. Watch any good bartender and you will constantly see them tasting small portions of their drinks to ensure quality and test balance and drinkability. Colored water does not allow a student to actually learn how a given cocktail should taste

In many bartending schools, drink recipes are taught but the concept of how to create a drink or instruction on drink families is nonexistent. This is vital experience and knowledge, particularly in today's bartending industry in which the bar is set higher than it ever has been, and the competition is even greater. Creative, original cocktails are the key to the success of many pro bartenders who strive to also be mixologists.

Acceptance of bartending school graduates among professional working bartenders is challenging at best. Graduates are perceived to have not "paid their dues" in the industry and to have received poor instruction. A quick online search for bartending school failures will produce a satirical look at bartending school instructor’s poor techniques, knowledge, and preparations.

Bartending Schools and Job Placement

Job placement at bartending schools is close to nonexistent. Graduates are given a cheap diploma and then shown the door, told to go out to local bars, restaurants, and nightclubs and apply for positions. Most reputable restaurant operators will not consider bartending applicants without real-world experience

A bartending school graduate may know the most popular recipes for their existing demographic, but they have not proven that they can handle tense situations with intoxicated patrons, count money quickly and accurately, or even produce drinks in a quick and efficient manner. 

So.. You want to be a Bartender - Here's How

All of these considerations trump any instruction a bartending school may have imparted. In my experience, most bartending school graduates are turned down. Those that do find employment often struggle to adapt to the rigors of an actual professional bar, and every bar owner and manager will have a different set of rules and requirements that they are looking for.

Five Simple Questions to Ask

If you are still considering attending a bartender school, here are a few questions that you should ask before enrolling:

What percentage of your graduates are working as professional bartenders after one year?

What type of job placement assistance do you offer? May I speak to some of the employers that you work with to get their opinion on your graduates?

What training do you offer on point-of-sale (POS) restaurant systems? Handling intoxicated customers? Cash handling?

May I speak to some of your alumni about their experiences at this school?

What is the average amount of time for a graduate to find a professional bartending job after graduation?

Alternative to Bartending School?

The majority of professional bartenders today worked their way up through the ranks of a bar in order to learn the art of bartending. Hands-on experience from skilled professional remains the best way to get into the bar business and almost every man and woman who works behind the bar will tell you the same. 

So.. You want to be a Bartender - Here's How

You may have to begin as a bar back, slugging ice and cases of liquor bottles around, switching empty kegs, cutting garnishes, and cleaning glasses. This is the reality, and the experience and knowledge you can pick up by doing even the most trivial jobs in the bar are invaluable. Everyone has done their time and bartenders respect those that are willing to work hard and learn on the job. There may also be those times that you won’t have access to a barback… so suck it up… it’s part of the job.

Bartending 101

A bar owner/bar manager, who is responsible for training the new bartenders hired have many issues to consider. From hiring a “seasoned” bartender who knows nothing about how management wants things done, to a newbie, whose only claim to fame may be the bartender class he/she completed in college. In every case, management will need to deal with all the things that are specific to the bar you just joined. To be a successful bartender, you need to develop certain skills whether you’ve completed bartending qualifications or not. These skills will ensure that you leave a fantastic impression on your guests, so they come back in the future. 

Know Your Bar and Menu

Spend the time to learn were everything is behind your bar before you start your shift; you’ll appreciate this more as you get busier. By asking questions and showing your interest in learning your way around the bar, it will have a positive impression on your new co-workers and managers. It's best to arrive early before your first shift to get a good grasp on where everything is. You'll probably be working with a senior bartender on your first shift so don't get worked up or nervous if you can't remember every beer, spirit or wine. They will be available to help you, so be sure to ask. Nothing removes confidence from patrons faster than a bartender that doesn't know his/her own bar.  

So.. You want to be a Bartender - Here's How

You’ll have food and drink on your menu that customers will order, but you might also have seasonal options to keep the menu fresh and a mixologist that is pairing the food with the drinks. To stay productive without getting stressed, get to know the menu so that you can answer any questions right away. It’ll save a lot of time and you won’t have to ask anybody else for information. 

Different ages, varying personality types and the amount each customer has had to drink. These are all variables which will keep you on your toes, and a major part of succeeding as a bartender is knowing how to handle each type of customer and realizing it’s never a one-size-fits-all approach.

Keep Busy

Any 'quiet' time is precious, as it allows you to stay focused, prepare for the next rush, and you can remain organized… this will minimize the chance of errors. There are many reasons why this is important; from keeping your guests entertained, to making the best first impressions to your boss. 

Avoiding unnecessary conversation at the bar will also be a benefit as you learn more about your customer base. If you're on the receiving end of a talkative customer and spot new customers waiting to be served, just politely excuse yourself to serve them before returning to the conversation you were having; that is of course, you have nothing else to do. The customers you just served will appreciate the quick service and your new friend will feel valued as you've returned to the conversation. It's easy on your first few shifts to feel completely out of place due to inexperience, but bartending isn't all about serving drinks.

Keep Cool Under Pressure

If you’re working in a popular bar, then you’re going to have busy periods to deal with. It’s important you aren’t getting overwhelmed and you keep calm… even when others around you might begin to struggle. 

So.. You want to be a Bartender - Here's How

There’s no need to panic when the bar is busy. Work through each order quickly and effectively, help other bartenders if needed and do all of this with a smile on your face. Bartenders often work long hours and spend a lot of time on their feet. Even at the end of a busy night, you’ll need to greet each customer with the same outstanding service and make them feel special. 

Make sure you’re ready for this by preparing for each shift in the right way. This can be getting a good night’s sleep, a healthy breakfast and always wear the correct uniform; whether it’s the bars requirements or your own common sense; and make sure you have the right shoes. Avoid turning up to your first shift in four-inch heels or your best pair of trainers. Spills will be plentiful, leading to potential safety concerns or ruined footwear. As you're going to be spending countless hours on your feet behind the bar, it's vital you invest in a comfortable pair of slip-resistant shoes. 

Stay Focused

Whether it’s a hectic bar with impatient customers waving cash at you to take their order or dealing with a complaint, you need to be sure you’re calm and able to manage the situation professionally. Bartending is a profession that has a unique customer base, and no two shifts are the same. Always be prepared for a large group or an unusual order; that’s what makes bartending so much fun and rewarding. You never quite know what to expect on your shift. There’s no need to panic when the bar is busy. Work through each order quickly and effectively, help other bartenders if needed and do all of this with a smile on your face. You’ll feel better at the end of your shift and improved tips can be the result.

If it's one of your first shifts as a bartender, you're not going to be a pro overnight. Most people will realize you're new and they will be understanding if you're not the fastest at serving. Just make sure you get the orders correct and your customers will appreciate your attentiveness. If you panic and rush, there is a greater chance you will accidentally break a glass or get an order wrong. Mistakes cause the bar money, so take your time and pay attention.

So.. You want to be a Bartender - Here's How

A Good Memory

A good memory is vital as a bartender. A Manhattan, two Margheritas, a Moscow Mule and a Mojito can be challenging for a new bartender. Not only will you have to remember all of those drinks after the customer has ordered them, but you’ll also need to remember how to make them, who ordered them, and how much they cost. Make a slight mistake and you might have unhappy customers who didn’t get the drink they were expecting. Don’t be afraid to double check with them if you’re unsure about an order. It’s a great way of showing good customer service and ensures they get the exact drink they wanted. And try to relax… your memory will improve with your experience.

Add a Little Flair

Go the extra mile and really put a smile on the faces of your customers by practicing your moves with cocktail shakers. Something as simple as lighting a woman’s cigarette to spinning the bar napkin in front of them, sometimes it’s the simple things that make the biggest impression. The very best bartenders can throw, spin, catch and even juggle their shakers to delight customers. It’s a great way of making sure your bar stands out from the competition. Because it’s so exciting, customers are likely to film you and post videos on social media. This is great publicity for the bar, boosting awareness and you might even find customers asking for you specifically in the future.

Be Proactive not Reactive

There will be some quiet times, and these can offer great opportunities to see what you’re running out of and make sure all of the basic ingredients have been restocked to get ready for the busy times. It also gives you the chance to give the bar a good clean so it’s looking its absolute best before the evening rush. 

So.. You want to be a Bartender - Here's How

Polish glasses, wipe tables and organize the bar so that everything is easy to find during busy shifts; whether it’s getting ready for your happy hour or the next shift change.

Social Skills & Communication

This is necessary because you are dealing directly with customers. Generally, good social skills are needed as the very nature of the job is customer focused. That’s why a great bartender will have a charismatic and sociable personality. It helps them to connect with customers and develop the skills necessary to improve the customer base. Although bartenders aren’t the only impression of an establishment the guests will get, customer service still plays a significant role. In certain situations, it can even be the difference between a customer returning to the bar and improving the cash flow for the establishment AND the bartender.

Demanding Customers

While dealing with complicated orders, you will find that you have customers frantically waving their hands at you, calling out drinks, and demanding your attention. You will have to tend to their needs but don’t make the mistake of dropping what you’re doing for a current guest just to take orders from the rude ones.

You’ll Need a System

Start by planning your shift in advance and you will be more productive. Coming in early to prepare for your shift gives you a chance to create a system that works for you. It can be anything from prepping your fruit to making sure all your glassware is cleaned and polished. Fine tune that system so when your shifts begin, everything is ready and you’re not wasting time.

So.. You want to be a Bartender - Here's How

Dealing with Complicated Orders

You might be given a really complicated drink order… one you haven’t heard of before... don’t panic. Rather than trying to remember everything, make what you do remember and go and ask the customer again… they will be fine. Sometimes it’s beneficial to tell a guest that you’ve never created a drink before so they can explain it. Guests will prefer something that’s right rather than it being late and incorrect.

Current Events

While you want to avoid sensitive subjects, that doesn’t mean you won’t want to talk about current events. Your customers will love to learn new information and your regulars were probably working and have no idea of what’s going on in the world. You could be the one that gives them a little knowledge and they can use it to impress their friends later. Keeping up to date with these events means you don’t need to force a conversation. You can talk about real-life events which makes communicating effortless and a lot more interesting, especially if you consider your customer “challenging”. I’m definitely not anywhere close to being perfect, but there are a few topics that I will rarely discuss when I’m behind the bar… religion, politics or sports; but if you are going to pick one… go with the sports.

So.. You want to be a Bartender - Here's How

Be A Team Player and Work Effectively

You might not be in a management role but motivating other bar staff is a great way to maintain productivity while working on leadership skills that will help you down the road. This is a vital because as your career develops, you might end up in a management or lead bartender role, where you need to motivate a team behind a bar. Being a team player shows your reliability and shows that you and your team are dedicated to creating the best service possible.

There will be some bartending tasks more fun than others; and nobody wants to be stuck with mundane tasks throughout their shift; but sharing the workload so that you and your team can work together effectively makes the mundane seem effortless. Share the workload with everyone so that everybody has a fair share of everything.

Get to know your peeps on a personal level. You don’t need to socialize with your team every night, but it’s good to make an effort and get to know everyone on a personal level rather than just a professional level. You can learn more about them and their personalities, the kind of people they are, likes, dislikes and much more. This can build trust, and you never know, you might have similar interests with some which can make working together much more efficient and enjoyable.

Constant communication with your team will ensure you’re all working effectively together; but honesty is equally as important. If you’re honest with your team… and respectful, they’ll appreciate that far more than being talked down to or dishonesty. Another way of working effectively with your team is to teach, encourage and help them where necessary. You’re all relying on each other to deliver an amazing experience for your customers. While this is important for teamwork, it’s also a sign of a good leader. Encouraging and helping your team without having to be asked shows you’re on-hand when they need you.

So.. You want to be a Bartender - Here's How

Be Patient and Attentive

There’s nothing worse than forcing a conversation or asking a customer what you can get them before they’ve even had the chance to settle in. Be patient, they’ll be ready in their own time. Ask their name and use those conversation starters you have ready and show compassion where necessary. These skills not only will make communicating with customers a lot easier, but it also shows them that you’re reliable and that they can depend on you when they need help. To progress in your bartending career and move up the ladder, you need to know how to work with your team before you can think about managing or leading one. If the goal is to grow and be successful in the industry, then one of the requirements will be to know how you can all work effectively. Even the smallest of bars have more than one person working.

The patrons on your bar will sit back, relax, enjoy a nice drink and try to have a good time. Although communicating with customers is hugely important to develop your career, you need to find the right balance between showing enough attention, so they don’t feel neglected and not too much that they just find you annoying. Drive the conversation to where it feels most natural and try not to force it.

Red Wine Stains

It will happen, whether a sloppy patron, an Italian that has a tendency to talk with his hands and his wine glass gets in the way, or you are trying to keep up with a busy happy hour rush, drinks will spill. As most bartenders won’t have a professional cleaner sitting at the bar, you’ll need to get creative. Most stains can be handled with a dry bar towel and some club soda, but there will be times when a little more is needed. Club soda has the distinction of being the number one way to treat red wine stains, and it is readily available to all bartenders. 

So.. You want to be a Bartender - Here's How

The number two way is to apply Kosher Salt, also readily available. First… attempt to blot it dry, then cover the stain with salt. The salt will turn red as the absorption occurs, (this may take some time). Number three is the Tide-to-go pen; it is a miracle worker if you have one available. As a bartender, sometimes required to wear a white shirt, the “pen” is an excellent tool to keep behind the bar. Last but not least, white wine is also a consideration, but as the red stain is treated, the white wine will react with the red, but the area stays wet.

The Terminology

It is extremely important to have a basic understanding of the terminology used in bars and restaurants. Knowing the basic cocktail recipes and bar phrases is critical. Here are a few of the most common phrases and what they mean:

Excellent Money Handling 

When the bar starts filling up and eager customers are waiting to be served, they’ll rely on you to take their order quickly. They’ll also expect their change in the same manner. Having good money handling skills will reduce the likelihood of customers becoming upset and management billing you for any shortages. This will also allow you to take orders more efficiently; plus, knowing how to use the Point-of-Sale (POS) software and card machines is advantageous in today’s world where many individuals use contactless payment.

So.. You want to be a Bartender - Here's How

Remember to Clean

As the bar can be very busy one minute to very quiet the next, it's important to take advantage of the quiet times to clean up. You will be reminded of this often, but if you have time to lean… you have time to clean. Remove dirty glasses from the bar as they appear and make sure you have clean glasses available for the next round of drinks. As you wipe down the bar, take care of the tables as you can and remove any litter from the floor. Bar areas can be full of health and safety hazards like broken glass and slippery floors, and it's your responsibility to clean the area, whether it’s the area you are responsible for or one of your coworkers’. As you clean you are removing potentially dangerous hazards as well as keeping the area clean for the next bar patron.

Collect Orders, then Create and Serve

Attempting to serve drinks on a one-by-one basis or building drinks using only one hand instead of two, are rookie mistakes that you will eventually outgrow. It slows down your customer service and you will work harder and longer for the results.  Whether taking an order for two or more in the group, to taking an order for an entire table before walking back to the well; it gives you a sense of accomplishment and avoids the drama of one person's drink arriving quicker and another one taking longer than usual. 

If it's taking a while for you to build your confidence to take multiple drink orders at a time, ask one of your colleagues to help you. Don't worry, as your confidence grows, this will get easier. Also, if a round of drinks starts getting complicated and customers are struggling to remember it themselves; then we advise stopping, slowing it down and running through the whole order. Smile and explain you're new. Customers will appreciate you making sure you get their order right and it will be quicker than getting it wrong and correcting the mistakes.

So.. You want to be a Bartender - Here's How

Final Thoughts

And finally, keep your ego intact, but you should consider losing it completely when you step behind the bar. By far, this is one of the most important qualities if you're going to be a successful bartender. 

Throughout your time working behind the bar, you'll experience all types of customers with several different personalities; some good, some bad. What's important is that anything said to you cannot be taken seriously. It's important to know the difference between someone being a little silly and outright harassment. If you ever feel like you're being harassed by a customer, be sure to report it to your manager.

Bar & Cocktail Language

As you grow and get more involved with the profession, you will explore cocktail recipes, you will encounter these terms quite often. 

Mixers: Any ingredient that is added to a mixed drink, (usually nonalcoholic). Soda, syrups, fruit juices, bitters, are all considered mixers.

Garnish: A garnish is used to adorn a drink and add to its visual appeal. A fruit such as a cherry or an orange slice is common but try not to limit yourself. Some garnishes can also bring in hints of flavor, changing the entire cocktail. An old fashion using black berries and berry flavored bitters will have a different taste than one using an orange slice with Angostura Bitters.

Dash and Splash: The smallest measurements found in a bar, dash and splash are often used interchangeably and for those ingredients that are mere accents for a drink. For example, “a dash of bitters” and "a splash of soda."

So.. You want to be a Bartender - Here's How

Whether you just go to the bar for happy hour because you worked hard all day, and it's time to unwind and leave the job behind. That's happy hour, that hour… or three, that you allow yourself to relax, decompress, and sit down with friends and a great drink; it's good to know what to say and how to say it.

Is it a Well or a Call Drink? In the beginning, when placing your order at the bar, there are two types of mixed drinks that you should know: call drinks and well drinks. While you can order either at any time, bars often advertise specials on these drinks during certain times. For instance, a happy hour special might be "$6 call drinks" or "$3 well drinks." Both are good deals that can save you money. However, there is a difference in quality, and it's important to know what you're ordering.

A Well Drink is within easy reach of the bartender (and sometimes hard to see by patrons), and is an assortment of liquor bottles in what is called the "well," "rail," or "speed rack." This is where you'll find the least expensive liquor that goes into the bar's cheapest drinks. When a bartender pours from one of these bottles, it is called a "well drink." The well is stocked with the bottles that the bartender uses most often. It typically includes one bottle of the essential liquors—gin, rum, tequila, vodka, whiskey (and, often, bourbon), and triple sec. 

So.. You want to be a Bartender - Here's How

The “well” basically starts with the ice bin behind the bar; and will include the essential house liquors located on either side of the ice bin or in the “speed” rack in front of the bin. Think of the brands in the well as "house liquors." Like house wine, these are regularly stocked at the bar and the brands that are the best deal for both the bar and customer. These cheaper spirits are not always bad; some good-tasting and inexpensive liquors are out there, and you may not notice the difference in some mixed drinks. It is a good idea to learn the well as some establishments will pour only call (premium) alcohol and not the “cheap” stuff.

Mixologist vs Bartender

So… what’s the difference between a bartender and a mixologist? They’re two words often used interchangeably, but there are important distinctions and decisions you should understand. Mixologists and bartenders are two different occupations but if you can master both skillsets, then you’ll be a crucial part of any bartending team.

Bartenders are very customer-focused; and the expectation is that you’ll make customers feel welcome and comfortable, with a friendly greeting, a smile and upbeat attitude, while serving great drinks with amazing customer service. A Bartender is there to listen to people while entertaining customers while they are telling you their stories. At the same time, as a bartender, you’re still fully expected to create brilliant drinks for guests whenever they ask, and you’ll often utilize the recipes and ingredients provided by the mixologist.

One of the keys to becoming a great bartender will be combining the knowledge you have of making drinks with the skill of keeping customers happy and entertained.

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As a mixologist, you design and produce cocktails which align with the style and ambience created by the establishment that you’re working in while keeping the chef’s creations in the kitchen in mind. You look at the type of workplace you’re in to make sure that whatever you produce is suitable; from fruity, summer drinks to festive Christmas cocktails. Depending on you location, the time of year will dictate your drink menu.

As your knowledge increases, you may start to create house-made bitters and syrups, creative garnishes and other ingredients that will be needed based on the drink menu you have created and the food specials of your chef. As the Mixologist, taking the time to prepare the bar for the shift ahead will be a lot more work, but necessary to accomplish your goals.

There are some similarities between becoming a bartender vs a mixologist. Whichever you choose you need to remember that it’s the same business. Your customers will need to be satisfied and happy by fulfilling their requests by delivering amazing drinks and making them feel comfortable so that they keep coming back. Another similarity is that both roles can be hard work. There’s rarely time to take a break, a meal, or a bathroom break, as it’s fast-paced and can usually involve long hours.

A bartender is someone who looks to deliver an experience through their interactions with a patron; a mixologist seeks to push the boundaries with new and creative cocktails and affect the senses. When you've mastered the art of pouring, try experimenting by making your own cocktails. You can start out by practicing with standard drink recipes like rum and coke, a vodka soda or a screwdriver and work your way up to more complicated cocktails that have multiple layers and mixes. Learn about ingredients like syrups and flavored bitters and the effects that they have on the alcohol you’re pouring. Not every bartender will be a mixologist, but it does help to have an understanding of how to build a cocktail. A mixologist will craft cocktails and know their effect on how they pair with food, where a bartender would rather focus on serving and entertaining customers.

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A bartender typically mixes cocktails while directly interacting with customers, a mixologist is someone who creates original cocktails or develops existing ones. Creating a signature Bloody Mary for a restaurant or a twist on the classic Martini to showcase a new brand of your favorite gin would be considered mixology. Think of mixology as the science of cocktails. Mixologists need a wide knowledge of drinks, ingredients (from egg whites to bitters), and how various flavors interact. It also helps to know the history of cocktails and keep on top of industry trends; every city and state will have their own favorites.

Of course, there’s a huge intersection between the roles of a bartender and mixologist. It’s not only possible to be both, but very common. While mixologists can work behind the scenes, such as cocktail menu consultants, they’re also often the head bartender.

Now. this is just my opinion… and a simple suggestion, but if the goal is to become a “Mixologist”, start with the basics, combined with a little bit of history. The cocktails created in the 1800’s are amazing, and a really good opportunity to learn. The recipes created in the 1900’s are very well documented, and your patrons will believe you created them… just for them.

Cocktail vs Mixed Drink

Every drink that you mix up in the bar is a mixed drink; after all, you are "mixing a drink." While the words mixed drink and cocktail are often interchanged, technically, the two do not have the same meaning.

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To sum up: A cocktail is always a mixed drink, but a mixed drink may not always be considered a cocktail.

For Continued Success

The job is hard, but there are a select few that do it very… very… well. Usually, it’s a combination of personality, intelligence, the ability to entertain, and the personal acceptance that you are and continue to be a Professional Bartender. When you are just getting started and reach that point that you will actually refer to yourself as a “Bartender”, you will still need to pay attention and continue to learn.

A Good Attitude

Welcome to the hospitality industry, and every bartender server, hostess and manager needs to remember that. If you want to be successful, you’ll need to maintain a good attitude. No matter how bad your day is going, get over it and treat every customer the same. Simple things like asking their name and greeting them with a smile when a patron sits down. Thanking them when they leave can make the biggest impressions; and will help when they consider coming back..

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Keep the Bar Clean

Nothing says unprofessional bartender (or one who simply doesn't care) more than a dirty bar. Unless you have staff that is constantly following you around, the best bartenders are constantly cleaning. It can do wonders for improving your patron's experience. Always try to use clean bar towels to wipe down the bar top. Keep ​the back bar clean and put bottles back where you got them right away. Dispose of empty glasses, straws, napkins, and other garbage as soon as you see it. Replace cocktail napkins regularly. It’s the little things make a great impression and can often be done on your way back to the register. You'll hear this a lot, but it's true: "If you have time to lean, you have time to clean."

Make Suggestions

Suggesting drinks is one of the things that has huge benefits; both for higher sales and customer service; and with larger tabs, higher tips usually follow. Customers also like bartenders that take the time to care about their experience. If you see someone perusing the cocktail menu for a while, suggest something off the menu. When you are greeting someone, set a cocktail napkin on the bar and tell them about the day's drink specials or a cocktail you're excited about. If a customer orders what is typically considered a “well” drink, suggest a better brand of liquor. Eight times out of 10, a customer is going to take your advice because you are the expert.

Train Your Memory

Good short-term memory is one of the keys to being a successful bartender. It also helps in keeping a busy bar under control. You are going to have servers yelling drink orders, guests at the bar who hate to see empty glasses in front of them, and about 20 things that you have to check on. You should be able to retain:

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Anticipate Everything

You will need to be aware of everything in and on your bar and be prepared for the unexpected. From the music being played… to the potential drunk on your bar; you’ll need to pay attention and anticipate the worst.

Be Fair

Giving preferential treatment to one person over another could be considered human nature, but a bartender has to drop that habit. You should be showing the same amount of care and attention to everyone at your bar, old friend and newcomer alike. 

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Avoid getting into deep conversations with one patron, even if they are your closest new BFF. While you're working, continually scan the rest of the bar for drinks that need to be filled, napkins that need to be replaced, and tabs that need to be cashed out. If you ignore just one person, that tip, if you even get one, will reflect the neglect.

Be Honest

As the bartender, every person who walks through the door is entrusting you, and expecting, a good customer experience. One of the worst things you can do is to break that trust. Underpouring and/or overcharging will quickly get you a bad reputation that might cost you a customer, your job, and possibly impact future prospects in the area. Inflating tabs for money in your pocket or a drink for a friend is unacceptable and unprofessional.

The Tip Fixation

It is true that as the bartender your tips will probably make up the majority of your income. If you are obsessed with everyone giving you the best (or even the customary 15 percent to 20 percent) gratuity every time, then it will show on your face. If a customer leaves a dollar on the bar after ordering three mixed drinks in two hours and you give a look of disgust, other patrons will notice, and their perception of you will likely not be favorable. Take the tips you are given and do your best… every time. Some people are stingy, some are from a culture that doesn’t believe in it, and you can't help that. Other customers are perceptive and may try to make up for it.

Card, Card, Card

Everyone drinking alcohol in your bar must be of legal age; and as the bartender, it’s your responsibility. If you have even the slightest question that someone isn’t at least 21, ask for their ID. It's a simple question that will save you a lot of headache and the legal ramifications if they are underage. 

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Depending on the state, you can be 50 and still be required to carry an ID to prove it. You may not think that this a customer service issue, but it ensures that everyone at the bar is having a good, legal time. The consequences for serving a minor are severe. It can cost you and the business a lot of money, the business could forfeit their liquor license, and it might put you out of a job. Younger drinkers will often get offended by this request; but so what. Counter that by simply explaining it is a part of your job; better to be safe than sorry.

Most of All, Be Professional

It is important for you to project a professional attitude and appearance. Customers will trust you and come back again if they had a great experience. Keeping the conversations friendly, wearing clean clothes appropriate for the establishment, and maintaining a professional attitude will create an environment that patrons and management alike will appreciate. Bartending is a profession and, even if you are using it as a temporary gig, you need to treat it as such.

Final Thoughts

It is important for you to project a professional attitude and appearance. Customers will trust you and come back again if they had a great experience. Keeping the conversations friendly, wearing clean clothes appropriate for the establishment, and maintaining a professional attitude will create an environment that patrons and management alike will appreciate. Bartending is a profession and, even if you are using it as a temporary gig, you need to treat it as such

Chapter 2 - Becoming a “Professional” Bartender

Let’s start with what we consider to be a “Professional Bartender”. The person we enjoy going to visit to watch them work and deal with the ongoing madness that surrounds them. 

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They are the confidant that we talk to, confess to, and eventually someone who will come to know all of our secrets. A good, professional bartender is a person that we all come to rely on, and eventually trust, with our most intimate secrets. On occasion, we have been known to fall in love with them; or at the very least, lust after them.

There are many reasons to go to a bar; social interaction and meeting people, may be the most common. To be a part of the “scene”, talking to, and/or to some, just watching the customers around you. After that, there are only a few basic reasons to actually be sitting at the bar; first and to some, the only reason you are there to begin with, is that you need a drink… second, the bartender is attractive, and you enjoy the flirting sessions you are about to enter into. Next, you may enjoy the bartender’s personality and fourth and most important in my mind, is the bartender’s abilities; (this includes experience, bar knowledge, professionalism, creativity, and their overall “bar presence”).

A Professional Bartender is all about being aware of his or her surroundings… what is actually going on around them. Experience comes with the time you spend behind the bar. Knowledge comes when you take the time to learn and remember. Professionalism is about pride, Creativity is what you learn to do under pressure, and Bar Presence is basically common sense. Learn these and use them and you become successful, don’t, and eventually you move on to a new career or unemployment.

With a good Bar Presence, comes an Economy of Motion (Speed), with no wasted moves, or effort. Taking the time to do the job right the first time; from taking multiple drink orders instead of one at a time, to ringing up an order while passing the cash register… while you’re on your way to drop off a dirty glass and deliver another drink to a needy patron.

A bartender should look the part, be well groomed and dressed appropriately, with a clean uniform. They should have pride in their bar and themselves. Knowing the product is also essential for a professional bartender’s success. 

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It is physically impossible to know the actual ingredients of literally tens of thousands of drinks, but a good bartender will know categories. “They will know that a tropical drink invented by that “special” bartender 2000 miles away, will at least have some type of rum and fruit juice, it’s a start”.

A professional bartender will also know their limits, whether dealing with an obnoxious customer, diplomatically educating an arrogant manager, or “sampling” a cocktail while working behind the bar. Drinking while working is a questionable occurrence and one that can cause more trouble than it’s worth; it’s hard for a bartender that has had too much to drink, to recognize and cut off a customer that also has had too much to drink. Sampling newly made drinks or socially joining your customers will always be a choice a bartender must make but knowing your limits will make it almost acceptable.

Becoming a Professional Bartender is all about how you care for your customers, while you are taking care of business, and always keeping the essential bartending tips above in mind. When this is accomplished, you will enjoy the profession, it won’t be just a “job”. Your customers will become your friends; your employer will make more money, and more importantly, so will you.

Personality

Is all about how a bartender interacts with the customers. Being pleasant and being able to talk to strangers, is a necessary requirement; after all, every customer is a stranger to you at least once. Some bartenders are comedians and love to tell jokes. Others are more concerned about their service level and will concentrate on the actual tasks at hand and only talk to customers when they have the time. A good bartender can do it all, while multi-tasking, and still have a good time while doing it… although telling a joke is considered an art; not everyone can pull it off. Some personality traits for you to consider:

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Common Sense

Has your customer had too much to drink? A DUI conviction can cost your customer his driver’s license with possible jail time, and that’s if no one gets hurt. You may piss him off when you cut him off… but he’ll be back in a couple of days to either apologize or criticize. Who is he at the bar with if not his wife? Do you really care? Or should you just offer good judgment and service and leave the moral issues to those better qualified to help.

Customer Service

When it’s good it’s great… and should always exceed customer expectations. By “working” the bar, you can keep your customers at the bar longer, and the longer they stay the larger the bill and the bigger your tip. When customers decide to stay at your bar for dinner, primarily due to your bubbly personality and excellent service, their cost goes from a $30 bar tab to a dinner with a bottle of wine and may now approach $300.

Integrity

Either you have it or you don’t; being honest with your customers and your co-workers, will make for a more successful operation. It is also one of the toughest of the key ingredients of a bartender’s “makeup”. 

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It’s not easy to convince a bartender that the ten drinks he didn’t charge for will eventually have an adverse effect on his earnings. Give away too many drinks, and your tips can actually be reduced, give away even more, than your tips can go away completely when you get caught by management. The customers become uncomfortable, the company loses revenue, and you eventual lose your job. Integrity… how would you rate?

Bar Presence

Is all about the awareness of exactly what is going on around you. Listening to everything and everyone and having the ability to take multi-tasking to a whole new level. A drink request, correct change, conversation, a question… do you really have to be looking directly at a customer before you realize they need something? Bar Presence is one of your most valuable assets.

Knowledge

This can be taught. Books, recipes, on-site training are just some of the options available. If a bartender truly wants to learn more about their profession, the tools are readily available. Yes, it’s like going back to school, but in real life, one never really stops learning. 

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Learning how to be consistent, using the right glass for the right cocktail, making sure the cocktail has the right balance of flavors, and making sure the correct size pour spouts are used on the correct bottles; these are just a few of the required elements of a bartender’s knowledge. Maintaining a level of understanding of new ingredients when a Mixologist gets creative. Knowledgetake the time to listen and learn:

Style

This can also be taught; but is far better when you create your own. I little of this, a little of that, a slight flourish as the bartender pours a “straight up” martini from the just shaken mixing tins to a freshly chilled martini glass, adding the freshly prepared garnish, and looking into the customers eyes while gently placing the drink in front of the customer on a napkin that seemed to materialize out of nowhere, that’s service with a little style… and you should develop your own:

Speed (Economy of Motion)

Is what can determine how effective a bartender is during those busy times. We have all seen “fast” bartenders, but how effective are they? Moving quickly is part of the job, moving quickly and efficiently is an art; with no wasted moves, no wasted trips, and a lot of common sense. Good Economy of Motion will result in a faster, more proficient bartender who has:

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Experience

All about the time spent behind the bar and the job responsibilities you master; and only with the diversity of multiple responsibilities can you achieve an experience level that will teach a good bartender how to react to multiple situations. Knowing what your cocktail server’s responsibilities are, your bar back’s, your manager’s, the hostess, the expediter delivering a food order; everyone on staff has a purpose and is responsible for exceeding a customer’s expectations. The more a bartender is aware of his surroundings, the easier this becomes. Only time, combined with some common sense can help with the many situations you will come across:

Creativity

This one isn’t as hard as some people make it out to be. If you know how to cook, you already have the basics. Substituting a protein or vegetable in a food recipe isn’t much different than substituting a different alcohol for a “special” martini, a uniquely flavored dash of bitters or a different fruit garnish for a different taste, a different wine that might go a little better with the type of food they ordered. 

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Ask any bartender what their hangover remedy is or how they make their own personal Bloody Mary mix and see how many different answers you get. Creativity will occur when you develop your imagination and confidence.

Customer Interaction

Customer feedback and Interaction

You need to walk the walk and talk the talk by regularly asking for and acting on customer feedback. Regularly asking your customers for feedback is an effective way to identify potential problems. Often, a simple question to your customer can provide them with a voice to state their thoughts on your product, your personality or your customer service in a way that makes them truly feel valued. Their specific feedback on one-to-one interactions with the employees of your establishment gives you the opportunity to better hone your processes or to give a shout out to employees going above and beyond.

Empathy and Gratitude

"Treat others as you want to be treated" is a common thought that is usually taught to your children as they are growing up; but it has merit. The customer may not always be right, but the service level should always be to "Treat customers as you want to be treated as a customer." It is critical to make sure your customer interactions demonstrate your empathy for your customers' struggles, and your gratitude for their loyalty.

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Thank your customers… for everything. When they first arrive, introduce yourself and thank them for joining you and thank them for the time they have spent with you as they are leaving. Thank them for their patience if your company experiences an outage or disruption in service. Thank them for understanding if you or your company makes an error. Thank them for their loyalty when they come back. Thank them for taking the time to share their feedback, whether it's good or bad.

Be empathic in your responses to customer complaints and issues. Say "I'm sorry" for whatever the issue is. The issue could be losing them time or money, or just causing a tremendous headache. You don't always know what's going on in your customers' daily lives, so be careful and attempt an apology if they come to you with an issue. Your patrons are more likely to spend more and be loyal, longer, if they have a history of positive experiences. Do your part to make each arrival and departure positive and gracious to make your customers feel good.

Be Conscientious

If you're in an ongoing relationship with a group of patrons and they eventually become your loyal group of “regular customers”, take the time to learn more about them and their business, and reach out from time to time with information about their industry, or congratulations about a milestone, or just to say hi.

It's extremely important to be conscientious, and to responsibly follow-up with every customer communication, and engage with a solution, feedback, or helpful resources they can benefit from. Whether you're connecting with customers on the phone, email, or by commenting on social media, your customers might think that reaching out won't solve their problem; but here are a few ways you can prove them wrong:

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If your patron runs into an issue that you have resolved, follow up with them to make sure they aren't still running into the same issue.

If you can't solve the problem in the first interaction, provide them with an exact and reasonable timeframe within which they can expect a resolution. Set a clear time and date; and make sure the responsibility remains on your plate to follow up.

And do the research to find out if, and when, your customers typically encounter issues with you, or your product. Then reach out with educational communications to try to prevent in the future.

The only real issue here is your ego. You might be surprised just how simple it can be to keep your customers happy and loyal… even when something goes wrong.

Being Transparent

When communicating with your customers, it's extremely important to be transparent; especially if it's about a mistake or error caused by you or the company you represent. Using your empathy and gratitude muscles, don't hesitate to explain the situation, apologize for the issue, and communicate how it happened. It will be extremely important to give your customers the impression that it won't happen again.

If your product serves as a system of record for a customer's own business and/or personal information, you need to take your responsibility to your customers seriously. In today's era of data breaches and credit card hacking, customers want to understand what you're doing to fix problems and prevent them from happening again. Make sure you're prepared with customer communications during times like these; and if you're not, ask your employer, manager or director for better guidance.

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Pet Peeves - You’ve arrived… now get ready

From a bartender’s perspective

Every bartender has their very own individual pet peeves; things that really do piss them off; but what I have found interesting is that every bartender shares in these pet peeves. These are a few of the things that bartenders will have to adjust to throughout their career.

"I hate when I'm in the middle of making shots and pouring multiple drinks and someone goes, 'Heyyy, do you have a charger back there? Can you plug my phone in, please? Hurry, it's going to die!'. It’s a new, technologically advanced world… by a portable charger… it’s small and can fit in your pocket.

"Don't hide a spill and/or broken glass. It happens, and it's better that you tell me so I can clean it up before you make a bigger mess or cut yourself. If you're really sorry, and it's slow, I might pour you another."

"Don't ask if you can leave your purse/drink/jacket/backpack behind the bar. No, we're not a coat check, and when the bar was designed, it wasn’t set up with extra storage space in mind; but more importantly, as we get busy, we will not have the time nor inclination to watch it.

"Don't eat out of the fucking fruit tray, it’s not a buffet. That fruit is meant for drinks, not for your grubby, dirty fingers."

"Never, ever, EVER brag to the bartender about how much you've had tonight.” Trust me… we’ll know it as soon as you open your mouth.

"We have a certain type of clientele who always send their drinks back for not being strong enough. Stop. This just means you get “short poured” and the tiniest drop of alcohol right in the straw."

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"Stop ripping up coasters and labels, and please don't throw the shreds on the floor or squish them in the gap of something." Nobody wants to clean up your mess.

"Stop saying, 'Give me something that's strong, cheap, and tastes good.'" If you aren’t smart enough to figure it out yourself… you aren’t smart enough to drink alcoholic beverages. It’s kind of the same thought process we have, and our first impression about you, when you order a Long Island Ice Tea… You’re probably under 25 years old and have no business being out in public alone.

"I hate when glasses come back full of napkins, empty crisp packets, soggy coasters, or suspicious mushy solids. Having to cram my hand inside and grope around for it among the dregs of your beer is not pleasant. It has to come out before going in the dishwasher, so please just leave it on the table, or find a bin. Don't use the glass for your personal trash can."

“I don't know what I want. Make me something good. You decide.” These are the things that most bartenders have no patience with and dread hearing. It brings up soo many questions and possible issues. What are you allergic to? What do you like? Would you like it sweet? Do you prefer a Vodka, Gin, Scotch, Brandy, Rum, Tequila, Beer or Wine? So many questions, so little time.

"Stop snapping to get my attention or yelling at me. I promise I see you and know you're there, but I have my own mental order of who is first. Sometimes that mental order is according to how much you've been tipping me. That's why tips get you faster service… it's just how things work."

"You order one drink. When I return with it, you order another drink. When I return, you order another one. Yeah, stop doing that." And if you order a taste of a wine or beer… and then another… and another… at least have the decency to order a wine or a beer. Don’t sample 3 or 4 wines and then ask for a gin & tonic.

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"The worst thing people can do is vaguely try to describe a drink they want, with no knowledge of what the ingredients are, and then get upset when we don't get it right." If you like the drink that much, take the time to learn what’s in it; then wherever you wind up, your new best friend bartender will be able to make it for you.

"Don't throw up in the sink… or any place else for that matter, but if you have the urge, use the toilet right next to it."

And Finally: "When you are requesting a large drink order, don't order a Guinness last.” It can take the longest to pour and we would really like to start it first. In the real world, pouring one Guinness will usually take almost 3 to 4 minutes… longer than it takes to make a dozen cocktails.

You can Google it… “The bartender places the still-cloudy not-quite-a-full-pint on the bar and waits for the bubbles to surge down the sides of the glass and up the center to form the head. First is the time it takes to actually pour it, then the settling step is reputed to take exactly 119.53 seconds. Not two minutes. Not 119 seconds.” A quick hands-on class by Guinness will share the same information.

Distilled Spirits

While a liquor's definition differentiates it as "distilled rather than fermented," every distilled spirit begins with a base ingredient's fermentation. This initial process is similar to making beer and wine: yeast is added to wort (a mixture of water and a mash containing a fermentable organic substance). As the yeast works its magic, the base ingredient's sugars are converted into alcohol; and the primary ingredient defines the type of liquor that is produced.

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There are six types of liquor that you will use most often in the bar. These are often referred to as "base distilled spirits" because they form the base for many mixed drinks and even act as the foundations for many liqueurs. Each type has its own primary characteristics, a few styles and variations, and many brands to choose from:

Liquor vs Liqueur

Distilled spirits are the alcoholic beverages used most often in the bar as well as all of the flavored liqueurs. As you grow behind the bar, you will be introduced to many distilled spirits, including the essential bottles that should always be stocked in a bar. While distilled using similar methods, each is unique in flavor, and there are distinct styles within each category. These liquors form the foundation for most cocktails and are often employed to create all of the flavorful liqueurs used in a bar. 

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By learning the basic characteristics of these liquors, you'll better understand how to use them in mixed drinks. First of all, it’s important to understand the difference between a liquor and a liqueur. Again, there is a sort of double meaning here: All liqueurs are a type of liquor, but not all liquors are liqueurs.

Liquors are distilled spirits, meaning that a liquor is any alcoholic beverage that has been distilled. This includes the six base distilled spirits (vodka, gin, rum, etc.) as well as sweetened liqueurs. If it has gone through a still and comes out with a high alcohol content, it is a liquor.

Liqueurs are sweetened distilled spirits. It is a subcategory of liquors and this is where many drinks get their signature flavors. Liqueurs begin with a base liquor. It can be anything from neutral grain alcohol to brandywhiskey, or rum. Sugar is often added along with a mix of herbs, fruits, spices, and other ingredients to obtain the desired flavor. Several liqueurs use artificial flavors and colors; this is particularly true among the cheaper brands. The exact process of adding flavor depends on the style of liqueur and each producer's specific method. In general, all of the ingredients are blended according to their specific recipe. The amount of sugar added varies as well, and some are cloying while others are off-dry. "Crème" liqueurs have a lot of sugar but are not creamy.

Now the confusing part: liqueurs are liquors, but not all liquors are liqueurs.

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Some distilled spirits get classified as a liqueur, but they don't technically qualify. Absinthe, an anise flavor, is a great example: It may appear with anise liqueurs in bars and liquor stores, but it is not sweet, so it's a liquor and not a liqueur. This tends to happen with vermouth as well; it is wine fortified with a distilled spirit, but neither a liquor nor a liqueur.

A Cordial and liqueur are often used interchangeably, and used to described sweet distilled spirits. However, cordial has a few other meanings in the drink world:

Vermouth is a fortified wine that is flavored with a variety of herbs and spices. It is usually made in two major styles: dry (white) vermouth and sweet (red) vermouth. Dry vermouth, originating in France, is famously used to make martinis and is dry and floral. Sweet vermouth usually comes from Italy, is sweet, spiced, and herbal, and is used in cocktails like Manhattans and negronis. Dry and sweet vermouths are also enjoyed as an aperitif. Since vermouth is a fortified wine, it is slightly high in alcohol when compared to non-fortified wine.

Dry vermouth is also known as white vermouth or French vermouth. It is often clear or very pale yellow in color. The name "dry" signifies its flavor profile and it often contains just 5 percent sugar. Its blend of botanicals pairs well with gin to make classic martinis.

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Sweet vermouth is also known as red vermouth or Italian vermouth thanks to its color and origin. It has a significantly sweeter profile than dry vermouth and can include up to 15 percent sugar. While it is sweet, it's not as intense as sweet liqueurs like amaretto. Sweet vermouth can also have a notable vanilla aroma mixed with notes of spice and herbs, making it a perfect pair with dark spirits like whiskey and brandy. Although it is most common to see red sweet vermouth, a white version—labeled as bianco or blanc—is also produced. 

Liqueurs are just as vital to a well-stocked bar as the base spirits. These are the distilled spirits that give drinks flavor. Liqueurs come in almost every flavor imaginable, from sweetened fruits to snappy spices and proprietary blends that are truly unique.

Creme vs. Cream Liqueurs: As you explore liqueurs, you will come across many that use the word "crème." These are not creamy liqueurs even though crème does translate from French to mean cream

Brandy vs Cognac

To start, Cognac is a subcategory within the realm of brandy. Technically speaking, all Cognac is brandy. But to be Cognac it must be made in the region of Cognac, located in the west of France wedged between Bordeaux and La Rochelle.

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Brandy is usually made primarily by distilling wine, although a variety of other fruits may be substituted. The process generally concentrates the alcohol content to somewhere between 35-60% by volume. 

Generally, where there’s good winemaking infrastructure, there’s also a brandy presence. The spirit is produced in many places all over the world but France, is the only place that Cognac can be made.

Some brandy is aged in barrel but quite a bit of it is simply dyed with caramel coloring or similar to mimic the effects of barrel-aging. How it’s distilled depends on the region and, like wine, there’s a real argument for terroir in the final product. So, while most brandies offer grape-y flavors, often accented by nutty, caramelized notes, and a backbone of sweetness and fruitiness, the overall flavor can change quite a bit depending on where it’s from. And the most famous place for this spirit is, hands down, Cognac.

Cognac has a very specific way of making its brandy, wholly unique to its location. There are also subregions within Cognac, six to be exact.Distilled at least twice in copper stills, Cognac is then aged for a minimum of two years in French oak. Again, like wine, there’s a perennial nature to it and the spirit-making closely follows the winemaking calendar. It begins just as the wines wrap up primary fermentation, roughly in early October in the northern hemisphere. Many argue that it’s in the blending where Cognac takes on its nuanced nature and complexity of flavor. Experienced blenders will settle on an ideal harmony of flavors and let the batch integrate together for a spell prior to bottling. Per the Cognac guide above, there are several classes differentiated by aging times and more.

Three grape varieties are allowed in the production of genuine Cognac. Ugni Blanc is the most common, followed by Colombard and Folle Blanche. They’re all white wine grapes and can offer distinctive flavors, textures, and more depending on how they’re farmed, what soils they reside in, the climate, etc. 

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Again, it’s best to equate brandy, and Cognac especially, with fine wine. Regardless of which brandy or Cognac you enjoy, a proper bulbous glass is preferred, so you can bring it to temperature and really take in the aromas and flavors and really appreciate the different qualities Cognac brings to the table.

Bitters & Mixes

Bitters are an aromatic, concentrated infusion of botanicals in an alcohol base. They are a common bar mixer that add sparks of flavor to cocktails like the old-fashioned and martini. In the early definition of a cocktail, bitters were even considered a required ingredient. While many bartenders and drinkers left them out of many drinks for years, with a renewed interest in classic cocktails, bitters are back!

Today, the selection of cocktail bitters goes far beyond Angostura, which was the most popular brand for decades. Aromatic and orange bitters are used often, and you can add unique complexity to drinks with new flavors like celery, lavender, and root beer bitters. Exploring the great variety of bitters available leads to some fascinating cocktail possibilities. We have listed a few, but there are many, many more for your consideration.

What Are Cocktail Bitters? Many brands of bitters began as medicinal tonics. They soon found a home in cocktails as concentrated flavor enhancers that add a nice kick to the mix, even though they are only used by the dash. 

The often secret formulas include a variety of herbs, fruits, spices, and roots distilled in a base liquor; and bitters can range from 20 percent to 50 percent alcohol by volume. Since they're used in such small quantities, they generally do not factor into a drink's alcohol content.

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It's important to differentiate cocktail bitters from bitter herbal spirits. Designed as aperitifs or digestifs, liquors such as Aperol, Campari, Cynar, and Fernet Branca have a dominant bitter taste. They're sometimes just called "a bitter" or an "amaro" (plural: "bitters" and "amari"), sold in full-sized bottles, and can be enjoyed alone or added to cocktails in shot-sized increments. 

On the other hand, cocktail bitters (or just "bitters," rarely singular), are the concentrated potions that come in small bottles and a few dashes are all that's needed for a single cocktail.

Angostura Bitters is the most popular brand of bitters. For years, whenever a cocktail recipe required "bitters," it was assumed that you would pick up a bottle of Angostura Aromatic Bitters. While there are other options today, this bottle should still be considered a must when stocking a bar and useful in everything from a metropolitan to pink gin

The Angostura story began in Angostura, Venezuela. In 1824, a German doctor named Johann Gottlieb Benjamin Siegert created this secret blend of tropical herbs and plants with the intent of curing a variety of illnesses. The brand is now based in Trinidad and the recipe remains a well-kept secret.

The oversized, awkward label has also become a trademark of the brand (as well as other bitters). It's said that the wrong size was ordered and everyone in the facility thought someone else would fix the mistake. No one did and the label remains.

In 2008, Angostura released their orange bitters. This bottling has the same signature label as its aromatic counterpart so it is easily recognizable on the shelf. The clear bitters hold a citrus taste and complement cocktails like the orange martini, or any mix in which a touch of acidic, bitter citrus is needed.

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Peychaud's Bitters. Antoine Peychaud was an apothecary in 1830s New Orleans and began his mixing career in his pharmacy after-hours. It was at that time that Peychaud mixed up his secret bitters recipe with brandy and absinthe and created the first Sazerac, a cocktail that defined and influenced future cocktails. Peychaud's Aromatic Cocktail Bitters have a very different taste than other aromatic bitters; it's a stronger anise flavor, reminiscent of absinthe, rather than a spiced herbal blend. Though this brand of bitters is called for often in cocktail recipes, it's still good to use Peychaud's more selectively than you would Angostura.

Fee Brothers Bitters has a line of bitters that has been produced in Rochester New York since the 1950s. What started for the family in 1847 as a butcher, then liquor, shop developed into a winery and importer. The bitters came later and rose in popularity with the distinction of being one of the most diverse lines of bitters. Today, they also produce other high-quality cocktail mixers, including an olive brine for dirty martinis. The brand's Old-Fashion Aromatic Bitters rival Angostura's in taste and usefulness, and they produce two styles of orange bitters. 

Fee Brothers Whiskey Barrel-Aged Bitters can replace the aromatic variety and are an excellent addition to modern cocktails like the rustic Manhattan. It is in the more unusual flavors that Fee Brothers is even more fun to explore. The selection includes black walnut, celery, grapefruit, mint, peach, and plum, all of which add an intriguing twist to a variety of drinks. Be sure to try the rhubarb bitters in the spring-worthy rhubarb collins recipe, too.

Regans' Orange Bitters No. 6 is a shining star in the cocktail world. It was the idea of cocktail experts and authors Gary and Mardee Regan who wanted a better orange bitter. Inspired by an old recipe, the couple developed their own in the 1990s, resulting in versatile bitters of orange peel, cardamom, caraway, coriander, and other herbs. It's a perfect match for any cocktail that requires or could use orange bitters, including classics like the fancy whiskey and modern creations such as the fall spice cordial.

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Scrappy's Bitters was one of the first handcrafted bitters labels in the United States. The company started in 2008, and bitters have remained the brand's focus. Their simply flavored bitters are extremely useful in a variety of cocktails. For instance, try the cardamom bitters in a reimagined poinsettia punch, or the lavender bitters in a lavender martini. Scrappy's chocolate, celery, grapefruit, lime, and orange bitters are equally handy in the bar. You'll also find interesting options like Black Lemon with a hint of spice, and their Orleans Bitters has that anise-forward kick found in Peychaud's. For spicy cocktails, try Scrappy's Fire Tincture (not a bitter) with habanero pepper.

Bittercube Bitters, another artisanal bitters brand, Bittercube provides creative bitters that can turn many favorite cocktails into spectacular new drinks. The Wisconsin-based producer's Bolivar bitters are aromatic and can be used in any cocktail calling for bitters, while the Jamaican No. 1 (ginger-forward) and No. 2 (hibiscus-forward) bitters are designed for tropical cocktails. The Blackstrap bitters will add baking spice flavors to hot cocktails, and the root beer gives any drink an old-time sarsaparilla feel. Additionally, you won't want to pass up the chance to use Bittercube's Cherry Bark Vanilla in any rye whiskey drink.

The Bitter Truth Bitters concentrates on recreating old bitters recipes for use in classic cocktails. From their portfolio of flavors, you can easily stock an entire bar with a variety of bitters and experiment with drinks to your heart's content. They produce the most popular flavors, including aromatic, chocolate, celery, peach, and citrus fruits. Yet, there are some unique finds as well. Jerry Thomas' Own Decanter Bitters is based on one of the famous 19th-century bartender's original recipes and perfect for any classic cocktail or as a substitute for aromatic bitters. 

The Creole Bitters are a fun blend of spices that will shake up any old-fashioned, while the Tonic Bitters have fantastic citrus notes ideal for (you guessed it) a gin and tonic.

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The Bitter End Bitters when you want to really give your mixed drinks a culinary spin, The Bitter End is sure to have the right bitters for you. There are recipes like the cocoa old-fashioned for the Mexican mole bitters and The Bitter End has a number of cocktail suggestions on their website. Beyond that, however, these flavors will require your imagination. 

The Bitter End lineup is inspired by a wide range of regional culinary spice blends. You'll find Chesapeake Bay, Jamaican Jerk, and Memphis Barbecue bitters. They also make bitters inspired by Moroccan and Thai cuisines, as well as curry. These options offer an adventure in flavor for anyone open to new tastes (and an understanding that you will find some poor matches). The best advice is to think of the types of drinks you might eat with that particular food, then see how the bitters work out.

Basic Mixes

Simple Syrup: It is called simple for a reason and once you learn the trick to this one you will never buy a bottle at the liquor store again. Simple syrup is used in many cocktails because it's sugar in a liquid form and that makes it's easier to mix. It can also be flavored with little to no extra effort.

Sour Mix: Also called "sweet and sour" or "bar mix," this is essentially simple syrup with lemon and/or lime juice added. It makes quick work of margaritas and other tropical drinks and is very useful in the bar.

Grenadine: Next up in importance is grenadine, the pomegranate-flavored syrup that's essential to a tequila sunrise and many other great cocktails. Again, very easy, your homemade grenadine will be 10 times better than anything found in the store.

Lime Cordial: A sweetened lime juice, lime cordial can be used in the popular gimlet cocktail or even topped with soda for a quick, homemade lime soda.

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Gomme Syrup: In classic bartending guides, you will find many recipes that call for gomme (or gum) syrup. It is simple syrup that has gum arabic added and will give your drinks a silkier texture.

Agave Nectar: Honestly, it's difficult to make your own agave nectar, yet it is an alternative to simple syrup and other sweeteners, so it warrants mention here. In fact, it is extremely popular on the west coast, and you may enjoy it more than anything else, so pick up a bottle and mix it into your next drink to see for yourself.

Continuing Education… and the links to get it done

Cicerone Certification (https://www.cicerone.org)

The word Cicerone (sis-uh-rohn) designates hospitality professionals with proven experience in selecting, acquiring and serving today's wide range of beers. To claim the title of Cicerone, one must earn the trademarked title of Certified Cicerone® or hold a higher certification. Those with a basic level of expertise gain recognition by earning the first-level title Certified Beer Server. Only those who have passed the requisite test of knowledge and tasting skill can call themselves a Cicerone. If you want to see the full scope of what a Master Cicerone® should know see the Master Cicerone Syllabus. A Cicerone Certification Program seeks to ensure that consumers receive the best quality beer at every service occasion. To facilitate this, those who sell and serve beer need to acquire knowledge in five areas:

  1. Keeping and Serving Beer
  2. Beer Styles
  3. Beer Flavor and Evaluation
  4. Beer Ingredients and Brewing Processes
  5. Pairing Beer with Food

Level 1 – Certified Beer Server: First level certification for those who work with beer

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Level 2 – Certified Cicerone: A certification for professionals dedicated to beer

Level 3 – Advanced Cicerone: A designation of distinctive expertise and tasting skill

Level 4 – Master Cicerone: The ultimate test of beer expertise

Sommelier - Training and Certifications

A career in wine is often seen as a glamorous and exciting profession, the antithesis of a normal office job or work that takes place in a high-pressure environment. While there are undoubtedly perks to working in wine, the amount of hard work and stress that takes place in this field is often underestimated. In truth, “somms” are a group of folks who know how to make a tough job look easy. If you are a hard worker with a passion for wine and interacting with people, you may have found your calling.

When you search the definition of sommelier, the common answer is a “wine waiter or butler”. That is only partly true. There are two kinds of sommeliers, actually. The first is a restaurant sommelier, known colloquially as a ”somm”. This is someone who provides customers with wine recommendations tableside. Behind the scenes, a “somm” will teach fellow staff members about the wine on offer, update the wine list, and meet with distributors to sample different wines. The somm is also in charge of inventory, including restocking and arranging wine deliveries. The second type of sommelier works anywhere but a restaurant. These are people in the wine trade with a sommelier certification but are employed in other –often higher-paying– sectors of the wine world. This is very common for the best of the best; and it is the most expensive, and will take years to accomplish. Most Master Sommeliers do not work in restaurants.

Court of Master Sommeliers - Americas (https://www.mastersommeliers.org)

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The Court of Master Sommeliers elevates the quality of beverage service throughout the hospitality industry with peerless credentials. We expand the rich heritage of our organization through mentorship, rigorous preparation and examination. We chart the course for current and future Master Sommeliers worldwide.

Introductory Sommelier Course and Examination

The Court of Master Sommeliers, Americas has a four-level education and examination program, beginning with the Introductory Sommelier Course and Examination. The Introductory Sommelier Course and Examination, offered in-person and online, introduces students to the Court of Master Sommeliers, the Court of Master Sommeliers Tasting Method, the Court of Master Sommeliers Service Standards, and is taught exclusively by Master Sommeliers. Students attending the two-day in-person course should come prepared with theoretical knowledge of the world of wine and beverages and what is expected of a sommelier working in the hospitality sector. Those attending online will have up to 180 days to complete the program and take the examination.

Deductive Tasting Method Workshop

The Court of Master Sommeliers – Americas, first presents the Deductive Tasting Method at the Introductory Course, where students build confidence by speaking in front of their peers. At the Deductive Tasting Method Workshop, students hone their analytical blind tasting skills through a series of small group tastings and lectures. Learning to extract a logical conclusion from evidence in the glass is a key skill necessary for success at the Certified Sommelier Examination and beyond. This intensive one-day workshop offers the opportunity to taste 22 examples of classic wines from around the world. The workshop will focus on the "cause and effect" analysis of each wine, which will help students understand why classic wines taste the way they do. Themed flights of wine have been put together to help calibrate the student's palate to varying levels of alcohol, acidity, oak, and tannin, as well as define regional and varietal markets.

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Certified Sommelier Examination

The Certified Sommelier Examinations focus on a candidate’s ability to demonstrate proficiency in deductive tasting, wine & beverage theory, and both technical as well as salesmanship skills in table-side service. The Certified Sommelier Examination was launched in 2006 to assist in preparing candidates for the rigors of both Advanced and Master Sommelier Examinations. Refinement of these Examinations has led to significant updates in 2017 to better assess a sommeliers readiness to undertake higher level sommelier examinations. The title and credential of ‘Certified Sommelier’ is well recognized in the Hospitality Sector globally. Wearing the Certified Sommelier Lapel Pin ensures your employer and dining public that you have skills in salesmanship, the beverage program you may manage and wine tasting abilities that have been tested by the Court of Master Sommeliers Americas. A theoretical knowledge of the world of wine and beverages will also provide for on call knowledge when required.

Advanced Sommelier Course and Examination

A three-day educational program exploring the Court of Master Sommeliers standards in beverage sales and service in greater depth. Presentation of specific topics designed to give candidates a template for upper-level exam study and a clear understanding of expectations at both the Advanced Sommelier Examination and Master Sommelier Diploma Examination. Recommendations prior to applying are to wait at least one calendar year after passing the Certified Sommelier Examination in order to adequately prepare for the Advanced Sommelier Course.

Course Eligibility: Applicant has passed the Certified Sommelier Examination prior to October 1, 2020. Applicant must have a minimum two years of restaurant experience in a service/sales position within seven years of the date the application is submitted. Current employment must be in the restaurant/hospitality or beverage industry. Applicant has NOT previously attended the three-day Advanced Sommelier Course.

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Master Sommelier Diploma Examination

Please read the following which details the structure, pricing and application systems for the Master Sommelier Examination. Note that the Court of Master Sommeliers Americas and EU chapters have different policies for applying to Advanced and Master's exams. Please read the Examination Site Policy for more information. All candidates wishing to submit intent for the Master Sommelier Diploma Examination must complete the application; emails stating intent will not be accepted.

Keep Learning

There will always be something new to learn… just ask your attending Mixologist or new executive chef. Bartender “summer camps” and bartender competitions are a combination of fun and knowledge; but let’s not forget that every region of the country… and world, will have their own way of doing things. Popular cocktails in Atlanta, GA may not be of any use to you in Los Angeles, CA. There are some bartenders in Singapore that will serve you a drink based on the food that you order and Bartenders in Japan that create their own purified water to maintain a consistent type of ice.

Bartending School Certifications

As you are now aware, a bartending qualification isn’t essential. Many successful bartenders have learned everything they need to know while working, rather than in the classroom. Although work experience is an amazing, (and the preferred), way of improving your skills, you’ll need to make a few decisions. There are courses available in every major city in the world, from independent schools to colleges, that will teach you everything that they think you need to know; but choose wisely.

Bartending school students are expected to graduate having gained the following skills, competencies, and knowledge:

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International Bartender Courses

This four-week course from the European Bartending School gives you the skills and knowledge needed to progress as a bartender. You’ll learn how to create amazing cocktails, become an expert in a range of spirits and learn from experienced instructors who’ve worked in bars all over the world. 

The course can be taken in six different languages in cities like Berlin, London, New York, Rome, Paris, Amsterdam and many more. Around 7,000 students graduate from this course each year, taking the skills they’ve developed to find top bar jobs across the globe. 

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Global Bartending Certificate

This 5-day Accredited course has been designed to give the student a thorough understanding of the foundations of practical bartending. The course is the perfect start for those who wish to pursue anything from part-time work through to a full career in the bar industry. We cover the fundamental practical skills required to bartend effectively, efficiently, and professionally. We also cover knowledge of the essential ingredients, equipment and cocktails you will use as a bartender. Great bartending is about providing seamless service with personality, displaying knowledge and practical prowess. The course ultimately seeks to make you employable in an entry level position in the bar industry, anywhere in the world.Learning Outcomes

Mixology

Mixologists and bartenders are two different occupations but if you can master both sets of skills, then you’ll be a crucial part of any bartending team. A key part of bartending is being able to create unique and delicious drinks for customers to enjoy. The more drinks you can make perfectly, the more popular you’ll be as a bartender. 

This online course will give you the knowledge you need to make a wide variety of drinks effectively. You’ll learn about all of the different fruits, spices and herbs included in cocktails that make them delicious. If you’re looking to take the next steps as a bartender, then this course is ideal for you

The Institute of Hospitality is the professional body for managers and aspiring managers working and studying in the hospitality, leisure and tourism industry. We have members working in every sector of the industry and in over 100 countries around the world.

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Mixology basics

  1. You will inevitably make mistakes so don’t be afraid. Not everything you create will be a success on the first attempt. Know when there’s potential or when to just move on to another idea.
  2. Find help for “taste testers” on your staff — one with a palate similar to yours and with one completely opposite of yours. A balance of opinion when testing cocktails is important since your guests may not have the same preferences as you, but having that feedback can show you how to tweak recipes to accommodate everyone.
  3. Write it all down to keep recipes consistent. Having exact measurements on hand means that no matter who is on shift, syrups, shrubs, and all drinks will come out as intended.

What skills come in handy to succeed?

Communication, creativity, and organization. Every busy day behind the bar comes with its own set of struggles when executing orders to the highest degree and keeping customers satisfied, but being communicative with your team, organized with your methods, and ready for creative problem solving keeps everything moving smoothly.

What inspires the cocktails?

Regional favorites and historical touches, as well as seasonal ingredients all, play a factor in the design of drinks. When creating new cocktails, I also try to match flavor profile and texture with the season. For example, I associate egg whites with blankets and coziness in the winter. The fluffy texture envelopes your whole mouth with a pleasant feeling.

Chapter 3 - Becoming a “Faster” Bartender

To begin with… becoming a faster bartender doesn’t necessarily mean that you are a better bartender; but here are a few thoughts.

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My split shift bartender was late… again, and my guests were lining up to get their drinks. Only my well was set up and ready to go, the second was still empty, it was usually the other bartender’s responsibility; and now I’m about to hate life for not setting it up when I had the time.

Fast. Faster. Fastest… Economy of Motion is what determines how effective a bartender is during those busy times. We have all seen “fast” bartenders, but how effective are they? Moving quickly is part of the job, moving quickly and efficiently is an art form with no wasted moves, no wasted trips, and a lot of common sense. Good Economy of Motion will result in no wasted moves.

Make one trip down the length of the bar, paying attention as you go, and multi-task. Taking a drink order after delivering drinks and picking up dirty glasses as you go; is a far better approach then doing each little task individually. While cruising the length of your bar, touch everyone sitting there watching you, while replacing a dirty napkin with a clean one… a quick one-liner to a bored patron… and introduce your guests to each other. The pretty little thing flirting with you can be introduced to the guy next to her, this will keep them both busy while you work the bar, and don’t worry… she’ll still be waiting for you to finish your shift.

Know Your Bar

Take the time to learn where everything is located behind your bar; the alcohol, their backup, extra… “clean” pour spouts, the fruits, mixes and garnish, and the tools of your trade, (muddler, corkscrews, bottle opener, etc) … EVERYTHING

Understand the complexities of what you are actually serving on your bar; as well as the names of your well liquor, the call liquors and where on your back bar they are located. It shouldn’t take a bartender five precious minutes to find a specific bottle of Rye Whiskey, but it happens every day.

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A Clean Bar

Back in “the day”, I would pay my barback/busboy to come in on a Saturday morning to help me do a deep clean. The bar’s cleaning crew would come in every night, but it wasn’t enough for me. A deep clean was from the floor drains to the bottles on the top shelves of the back bar… nothing was missed. This accomplished several things but what was the most important to me, was that we passed every health department visit and we never had a fruit fly issue. Contrary to popular belief, fruit flies are not a result of feeding on the fruit you keep in the trays on your bar.

It’s all about the moisture left behind the bar that becomes a breeding ground. Fruit flies are mainly attracted to moist areas, fermenting fruits and vegetables. However, they are also drawn to things such as drains, garbage disposals, empty bottles and cans, trash bags, cleaning rags and mops. Essentially, they are drawn to food waste and moist environments; and our drains were always clean and dry.

The Prep Work

Before you start your shift, make sure your bar is ready for service. Are the napkins or coasters stocked? Has all of the fruit you are going to use as a garnish been cut, rotated, and stored correctly? Has the liquor been restocked from the shift before? Has the beer been stocked and properly chilled? Is your bar clean? Have the glasses been cleaned and wine glasses polished? Are you physically and mentally prepared?

Not unlike the first impressions your guests will have when they come in to see you, your initial bar setup can have a huge impact on how your entire shift goes. Everything mentioned above needs to be done. Doesn’t it make more sense to complete it before it gets busy?

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Multi-tasking

As you are making the rounds behind “your” bar, moving from one side of the bar to the next… pay attention to the needs of your patrons that you pass and the status of your bar. Are there dirty dishes that need to be picked up as you pass? How many of your patrons need to “cash out” or order a new drink? Has anyone new arrived at your bar? You will be amazed at how many things you can handle by just paying attention.

Anticipate Everything… As a bartender, you need to be aware of everything in and around your bar and be prepared for the unexpected:

Using Two Hands

It sounds simple but using two hands (at the same time) is critical, but then, per the previous section, so is multi-tasking. As you work the bar, using just one hand at a time more than doubles the time it takes to make the drink. Making one drink at a time and delivering it to the other side of the bar, just to go and repeat, takes a lot more time and effort than it should.

Picking up the bottle of alcohol with your right hand and pouring an ounce into the glass, then putting the bottle back and using the same right hand to pour the mix that you are adding to the cocktail, only to finally complete the drink and deliver it to your customer, takes so much longer than picking up the bottle of alcohol with your right hand, and at the same time using your left hand to pour the mix… think about it… then step up and do it.

It will probably take you almost two… whole days… to get comfortable doing it.

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Paying Attention

Pay attention and listen to the patrons on your bar; you don’t have to be facing your customers or be in front of them… to hear them. If you have someone calling out a vodka soda… make the damn drink. 

There will be different levels of conversations on your bar that you will eventually learn to listen to; and as you work the bar, pick up the dirty glasses you are passing, this will also save you some steps. There are no short cuts but use a little common sense and be aware of your surroundings.

A fun way to practice is to step behind the bar a few minutes before your shift starts… close your eyes and listen. With just a little practice, you will quickly notice a few things. There will be a consistent tone from the patrons sitting along your bar. 

Customers ordering a drink will usually speak a little louder, so that the bartender can hear them. The customers having a conversation at the same level of that consistent tone are totally involved with the customers next to them and shouldn’t concern you. The patrons talking a little lower than that consistent tone are usually the conversations that are the most fun. You will learn to pay attention and listen, even when your back is to them.

Your Memory

Once you are comfortable with your surroundings and using both hands, you should start working on your memory, that way you’ll be able to remember more drinks at a time; and who ordered them. Then the next step will be to actually make the drinks that you just remembered; but practice one step at a time… don’t rush it until you’re ready. Do you really want to rush through the order and then deliver the wrong drinks? To the wrong guests?

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A trick I learned from a couple of very patient and “seasoned” cocktail servers: They started with just one table at a time, usually a party of 4 patrons. The first order, or second, for the table would be normal, the server told me the drinks to make and then deliver them. For the third order for the same table, she might ask for an order for table 6, and I would be expected to know what the four drinks were. The next order for the same table might be “order for table 6, no scotch”.

This went on until I was comfortable with one table at a time, and then they would add another… and then another. The servers were extremely patient with the young, new bartender, and after several months, I could remember every drink for all 18 tables in the lounge area I was responsible for. “Ordering…. Table 6, Table 12, Table 5 no Coors, Table 8 no scotch” was very common and an amazing way to speed up the process.

A New Breed of Mixologist

Once again, every Mixologist is a Bartender, but not every Bartender is a Mixologist. One spends more time creating cocktails, the other spends more time creating customer relationships. I’m suggesting a middle ground, one that benefits everyone… patrons, staff, and management.

What if the staff “Mixologist” makes the effort to create cocktails while limiting the number of ingredients? Instead of creating a masterpiece that takes 10 - 15 minutes to prepare and has 15 ingredients, upsetting the rest of the patrons and staff, the Mixologist limits the creation to 5 ingredients? 

The creative cocktail goes out quicker, still giving the patron a unique cocktail experience, and the rest of your patrons and staff get faster service? And by limiting the ingredients to just 5, a Bartender will have no problem remembering it and eventually have the confidence to create their own recipes… the first step to becoming a Mixologist/Bartender.

So.. You want to be a Bartender - Here's How

As for the time it takes to make a drink… it’s not unlike a bartender making a margherita using a blender (average time to make 1 to 2 minutes) and a bartender using the tins to shake it and pour (average time to make 15 to 20 seconds). Or a flair bartender taking 10 minutes for the show while 20 customers, sitting at tables (out of sight of the bartender), are waiting for their cocktails. “Flair” can be an amazing show, and a tribute to the expertise of the Bartender, but a customer not in view of the “show” rarely wants to wait for their drink.

Chapter 4 – A Few Customer Thoughts

Unique Customer Observations

Customers sitting at your bar will be your biggest critics; and they are watching everything that you do. They will always have an opinion and very few will keep that opinion to themselves. Your regular customer, (your “bar friend”), sitting next to the server’s station, watching the register, watching who you talk to and who you spend time with, will take notice of everything you do, and everything you do wrong.

Dirty Glassware

For any customer, a clean glass is required. For a wine drinker, a polished, clean wine glass is a prerequisite for an exceptional wine experience. Having a bartender serve a drink in a dirty glass looks bad for them, the establishment, and shows a total disregard and lack of respect for the customer. There should never be lipstick around the rim of the glass or water spots on any glass.

Spend the necessary time to make sure your glassware is ready to start your shift; it will affect your service level and your tips. They now have created lipstick that will last all day, so please don’t expect the dishwasher behind the bar to get it all off on the first pass.

So.. You want to be a Bartender - Here's How

The Mixing Tins

When a bartender picks up a tin and smells it before starting to make the drink… what’s your first thought? Poor cleaning issues or is having the bartender’s nose in the tin more disgusting? Mixing Tins should be rinsed after each use. There are very few liquors that would leave a strong smell and after taste; and a good bartender should remember when that particular liquor is used and spend the necessary time to make sure the tin is cleaned after use.

Draft Beer

Watching a bartender attempting to pour a draft beer, and watching it come out all foam, is like watching money being poured down the drain… literally. Warm refrigeration lines, a poor nitrogen mix, and/or storage issues are just a few reasons this can occur. On occasion, the bartender might be at fault, but usually it’s management.

Straws

Whether tall or short, the straws used in a cocktail are usually used to stir the cocktail, and not used to drink through. For the new bartender, try to remember that they will never… ever… be used in a draft or bottle beer… just saying.

The Glass Ice Scoop

Using a glass to scoop up the ice to make a drink is a recipe for disaster. A cocktail glass does not have the tinsel strength of a diamond; and will be easily chipped when it is driven into the ice bin. Having chipped glass in your ice will cost you customers, and after consumed; could be huge medical and legal fees. Every bar and restaurant will have an ice scoop. Yes, it’s not as convenient as picking up the glass you’re going to make the drink in, but… get over it.

So.. You want to be a Bartender - Here's How

A Clean Bar

The quickest and easiest way to find yourself in “the weeds,” and literally buried behind the bar, is to not keep up with the dirty dishes… clean as you go. Having dirty glassware and lunch plates will just get in the way when your rush hits; not to mention the possibility of running out of clean glasses to make your drinks.

Customer Interaction

Keep your customers delighted every chance you get; and a big element of delight is the surprise element. Make sure to take the time to surprise your customers... often. You don't necessarily need to surprise them with a gift or a discount (although those can definitely be nice). Sometimes, something as simple as a thank you letter, company swag, or a shoutout on social media can go a long way towards building goodwill and an emotional connection with your customers. And an emotional connection can sometimes be a bigger predictor of loyalty than responses to customer satisfaction surveys.

As a customer, nothing annoys me more than when I send a Twitter DM to a company to complain about something, and they reply back with a number I can call to voice my concerns. I'm already experiencing friction dealing with an issue with the product — I shouldn't have to wait on hold to hear from a customer support rep, too.

It's your job to make it as easy and painless as possible for your customers to get the answers they need to use your product or service. To do that, you should have a plan in place for providing service across a variety of channels where your customers typically reach out to you.

So.. You want to be a Bartender - Here's How

Strive to always respond to customer requests and issues on the same platform where they originally reached out. There are always exceptions to this — sometimes, you just have to talk out an issue or hop on a video call — but you should make every effort to keep communications on the same platform where your customer originally asked you for help. This helps you engage with customers faster to get them the answer they need.

Our final suggestion to make your customers love reaching out to you is to talk like a human. Your customers aren't looking for scripted corporate-speak when they call or write to you in need of assistance. Particularly if you're communicating with customers on social media, scripted, formal language can ring hollow and insincere.

If you're in the middle of solving a customer issue, feel free to keep language professional. But once you've solved a customer's problem, or if a customer is reaching out to share positive feedback, feel free to be less scripted, and more yourself.

Use good judgment to communicate with customers authentically in your own voice. For example, if customers are reaching out to you on Twitter, don't be shy about responding back to them with a GIF or a hashtag. If you're leaving them a comment on Instagram, try to work in an emoji. Little personal touches can endear you to your customers and make them more excited to connect with you.

Final Thoughts

Remember, you may believe that you are KING behind that bar; and that you are aware of everything that goes on there. But also remember, you’re working, your customers aren’t; and they have a hell of a lot more time to watch and take notes on all of your screwups… and they will not forget.