Term
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Definition
| Bartenders must stay at the bar, or on the floor. Bartender should not linger in the kitchen, or at the bus area. |
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Term
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Definition
| Bartenders should greet customers when they come in and say goodbye when they leave if there is not a hostess or other staff at the Front Desk. |
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Term
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Definition
| Bartender should keep the bar clean and ready for the next guest to sit down. Bus dirty areas promptly. Keep back bar tidy. |
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Term
| No eating or drinking alcohol behind the bar |
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Definition
| Keep a professional appearance. Eating should be saved for break time. Tasting / Sampling alcoholic beverages as needed is acceptable. |
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Term
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Definition
| If you will be working over 6 hours, take a 30 minute, unpaid break. Have the 2nd bartender, a server, or a manager cover the bar during your break. |
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Term
| No counting tips or discussing tips in front of customers or with other employees |
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Definition
| It is unprofessional to count or discuss your tips in front of guests or with other employees. |
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Term
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Definition
| Use the same / correct recipe, glassware, garnish |
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Term
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Definition
| Offer menu's, offer food. Suggestive selling. |
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Term
| Greet bar customers immediately |
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Definition
| Even if you cannot take the order right away, acknowledge every guest seated at the bar promptly |
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Term
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Definition
| Be productive. Do sidework and stocking during slow times. Get off the clock as early as possible. |
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