Bartender work on speed

We still hear the dreaded phrase in many of our restaurants: “There are so many people today that you’ll have to wait 40 minutes.” This means waiting until the order is delivered. A guest, especially a hungry one and desperate for something to drink, is unlikely to like this. On the contrary, he wants to be served as quickly as possible. But there is only one bartender, and there are many waiters. So they crowd around the counter waiting for cocktails, a mug of beer or a glass of juice. And woe, if the bartender is inexperienced, the guest risks dying of thirst before receiving his glass of mineral water.

The person behind the counter must not only be able to make delicious drinks and serve them beautifully, but, just as importantly, do it quickly. Neither a hundred nor two hundred visitors would be afraid of this. To do this, you just need to professionally prepare for the influx of guests, which usually happens on strictly defined days.

Premixes

Even in expensive Moscow restaurants, the owners do not like it when visitors order cocktails. Indeed, because of them, the work of the waiters slows down greatly, or even stops while the bartender is working on the drink. An inexperienced bartender will spend five times as long as an experienced one to make five margaritas. Why? Because each time one will mix the next portion, while the other will take a bottle with a ready-made cocktail from the refrigerator and quickly pour it into pre-prepared glasses. These cocktails taste even better than freshly prepared ones. Firstly, the bartender has time to follow the recipe more carefully, and secondly, a cold drink tastes better. But, of course, if the guest himself approaches the counter, the cocktail will have to be prepared in front of him. However, even then time can be saved. For example, in the case of a margarita with a complex recipe, you should cover the rim of the glass with salt in advance and prepare the decorations. Premixes can be used to prepare a large number of cocktails, but not those that separate too much and therefore do not mix (not to be confused with layered ones).

Three glasses in one hand

Every bartender who wants to save his and his guest’s time and earn more money must be able to pour beer into any number of mugs without turning off the tap. In this case, the speed of service increases many times over. When a visitor orders similar mix-drinks, the bartender takes three glasses in his left hand, first fills them with his right hand, and then gives them to the guest.

Three Step Rule

If you don't know the three-step rule, you're not a bartender. And the rule is simple: everything you need for work should be either at hand or within three steps. In bars where it is not observed, the bartender is always on the run. Either he rushes to the back room for chilled vodka, then he makes dashes to the coffee maker, then he rushes about in search of recesses for fruit. A bartender who uses all the bar equipment in his work makes his life much easier and speeds up his work. - special knives, dispensers, recesses, molds for decorations, etc. And if he knows that tomorrow he will have to prepare 200 gin and tonics, today he must cut 250 lemon slices.

Application for goods

If a bartender runs out of any drinks while working, he is deeply wrong. Of course, sometimes it happens that guests indulge in something exotic that they almost never drank before. But if the establishment doesn’t have, say, whiskey left, which they always drink, it means the bartender is not prepared for the job.

The same goes for ice. It happens that the ice maker does not cope - this is a fairly common case. Therefore, an experienced bartender anticipates this development of events and creates a supply of ice in the freezer in advance.

Cocktails often require short straws. They also need to be cut in advance, so that when preparing the drinks you don’t have to run headlong for scissors.

Warm Cointreau (Cointreau)

All popular drinks should be placed near the bartender’s workplace. Moreover, it is necessary to carefully monitor orders. If the Hennessy XO, which was still on the top shelf, suddenly went well, you need to move it lower so as not to jump every time. And in order not to burn your fingers when lighting the B52, you need to place the bottle of Cointreau in a warm place in advance, for example, next to the coffee maker. In this case, the liquor flares up immediately, and the bartender does not risk getting another blister on his fingers. And the guest will not suspect that he was served the “wrong” Cointreau.