Bartender: How To Become A Professional Bartender & Make Huge Tips!, #2

By Scott Young

The Definitive Pro Bartender Manual - Book 2 in 3 Part Series. Learn to be a Successful Working Bartender.

- A MUST for Every Bar & Restaurant Manager ( Give to Employees ) Gives New Hires A Head Start Before They Begin.

- Practical Training Guide. Learn To Make Huge Tips In Restaurants, Pubs, Bars, Nightclubs etc.

Average Servers Work In Average Places, Get Average Shifts, And Wonder Why They Make Average Money. 

 

Just Because You've Been Doing Something For Years Doesn't Mean That's The Only Way.
Make Sure That You, Or Your Staff, Know The Best Way To Do Things.

Be Super Prepared And Make Big Tips Or Be Overwhelmed and Fired.

Packed With Insider Knowledge & Tips. There is NO Other Book Like This Available!

There are lot's of recipe books, but here, you'll learn what you actually have to do.

Learn How To Be a Professional Bartender! Get A HUGE Head Start With This Book. 

 

About The Author:

Scott Young - Bartender | Trainer | Author | Featured Speaker & Video Producer

- 30+ Year Bar Industry Career

- Made Over 800,000 Drinks.

- Taught Seminars in 16 Countries, 27 US States & Every Province in Canada.

- Featured in Over 400 TV & Radio Interviews, Magazines & Newspaper Articles

- Created 25 Training Course DVD's Sold in Over 100 Countries.

- Considered by many to be the pioneer of standardized training for Practical Working Flair Bartending.

- Author of 28 Bar Industry Books, Study Guides & Work-Books

- He is still learning

• Language: English
• Publisher: Digital.NBRTraining.Com
• Release date: Jun 30, 2022
• ISBN: 9798201946517

Scott Young

- 30+ Year Bar Industry Career  - Made over 800,000 Drinks. - Taught Seminars in 16 Countries, 27 US States & Every Province in Canada.  - Created 25 Training Course DVD's Sold in Over 100 Countries.  - Considered by many to be the pioneer of standardized training for Practical Working Flair Bartending. - Author of 28 Bar Industry Books, Study Guides & Work-Books - Featured in Over 400 TV & Radio Interviews, Magazines & Newspaper Articles - He is still learning

Book preview

Keep An Open Mind

I have always tried to be very non-combative about the way I teach.

I can’t come into your country, your city, your bar and TELL you what’s going to work with YOUR customers.

You are professional, working service givers,

and experts on your area

and we respect that.

But what I can do, is tell you about all sorts of things that are working in other bars around the world. It’s totally up to you whether you want to try any of them or not.

We, all the people who contributed to this series, really want you to succeed.

This entire series is about giving you ideas on how to be a better All Around service giver.

We’re here to help you make more money, for yourself and for your bar.

There are things that suggest that you’ll think to yourself..... Yeah....that’s not going to work for me ☺.

No problem. We don’t expect you to agree with everything we say or write.

Just remember. Everything we’ve written has come from hard won experience.

Basically, we’ve screwed up so many times, we’ve figured out some better ways to do things. Not perfect, that’s too much to expect, but with excellence ☺

So, keep an open mind, be willing to experiment a bit and you may find

that you have more fun and make more money.

"If You Always Do What You’ve Always Done,

You’ll Get What You’ve Always Gotten."

- Anthony Robbins

Make Some Changes And See What Happens

© Scott Young Bar Smart Inc. – TheBartendingMasters.com |

1: Basic Bartending Common Sense Is Not So Common

Don’t be afraid, or too big headed, to review or learn this first section.

Being a bartender, Table Server or Cocktail Waitress etc. is like owning your own business. If you do it right, you will make a lot of money.

If you do it wrong though, you will crash and burn.

Even for the most experienced bartenders, there is always more to learn, and I definitely include myself in the still learning category.

So, let’s start with some basics.

Many bartenders never learned the foundations of basic bartending and most

other kinds of servers were never really encouraged to learn.

Knowledge Is Power!

***The more you know about every aspect of what you are selling & serving,

the better you will do.

That means more money for you and your employer and more enjoyment for your guests. Everyone wins when you create a solid foundation of knowledge.

If you know all of the below already, that’s great!

It will be a good refresher, but I’m betting that there is still a ton of stuff you don’t know and that’s why I’ve included so much in this series of books etc.".

Really Know Your Stuff – Start With Every Product You Sell

Be Very Knowledgeable about Anything and Everything behind YOUR bar. That’s a big statement but where and how do you start?

Well, book has a ton of great info, but if you want to be the most efficient with your time and want to look like you really know what you’re doing and impress your guests with your knowledge start with what you already have.

You should be able to talk about every product that you have,

and actually know what you’re talking about.

Yes, it’s common sense but as we’ve been and will keep telling you, there is a HUGE difference between someone who looks at bartending as a job they punch a time clock for, and someone who realizes it’s a profession.

Use your index cards technique like you leaned in -

How to Memorize Your Beverage Menu - Recipes, Products, Prices, Interactive Games.

Go into your bar when it’s not open and actually pick up every single bottle and container that you have.

I.e. Beer, cider, coolers, wine, liquor, liqueurs, spices, sauces, even juice..... Everything!!

Write down the name on one side of the card and list all the important and interesting things about that product on the other side.

This may take an hour or two and I’ll guarantee you hardly any bartenders have done this but if you really want to know your stuff, get to know all your products inside and out.

If you’re just starting a new job – This suggestion will make a huge difference and set you apart from your other server staff/your competition for shifts.

If you already have the job – You will be surprised at how much you can learn and it will still set you apart from your other server staff/your competition for shifts.

Efficient Bar Setup Makes You FASTER!

JamacaNewspapercover

Brad Kaplan is an accomplished Professional Flair Bartender, many years as Lead Instructor with ExtremeBartending.com

Now lives in Denver, Co. He has won over 20 all-around bartending competitions, hosts some of the best competitions in the US and is co-author of the flair training program for Dave & Buster's. 

Scott Says:

Brad and I co-wrote the next 12 pages or so with him doing most of it.

Unless of course you don’t like it, in which case you can blame just him ☺

He is an amazing individual and I’m damned lucky and proud to have him as a member of my team and an adopted family member. Thanks for everything Brad.

Brad Says:

It is very important that you have your bar set up for efficiency.

Make sure your most needed ingredients, glassware and tools are set up closest to you so that you have to travel as little as possible while mixing cocktails.

Consolidating your trips is also important.

If you have need of specific liquor that is further down the bar and also a bottled beer in the same area, make sure to take care of both in a single trip.

These types of consolidation can greatly increase your speed and efficiency.

Make sure each service area is set up the same so that bartenders aren’t crossing paths looking for that one bottle that’s over in Yoyo’s well.

PUT BOTTLES BACK WHERE YOU GOT THEM.

Nothing is more frustrating than going to look for a bottle on the back bar and not finding it there, only to find it sitting halfway down the bar where Yoyo left it five drinks ago.

Pouring in The Proper Procedural Order Makes You FASTER!

There are several thoughts on whether to add ice before liquid or after based on the liquid beginning the dilution process when it hits the ice.

My feeling is this: unless it’s a build such as a Vodka Cranberry or Rum and Coke,

then ice should be the LAST addition in the process.

Builds are meant to be quick service drinks.

For drinks where you are shaking and straining or putting into a blender you should set up your mixing glass, shaker tin, or blender cup and measure the ingredients into the receptacle.

The rational for this is that these drinks may take a little more time while adding multiple ingredients, even when not using a jigger, and you want to control the dilution from the ice in the event any number of things happens to slow the process.

An example of slowing would be running out of Sweet and Sour and needing to get more.

You wouldn’t want the ice sitting and melting in the glass while you are feverishly trying to figure out who was supposed to make more sweet and sour mix this morning.

Having a Specific Call Order Makes You FASTER - What Drinks To Make In What Order

This is super important if you want to be a great bartender!

The other part of procedural order is the order in which you make drinks based on which will take the most time, can be multi-tasked and which will die the fastest.

This is sometimes called a Call Order that you make your servers order in to help increase the efficiency and speed of service.

So, in general keep this order in mind from starting to finishing your drinks.

Guinness (Start the pour first and