EFFICIENCY
Bartenders usually serve multiple guests all at once, so a strategy as to how to properly deliver each guest’s order must be in place. They should ask themselves: Which tasks should be prioritized? After taking orders, there are water glasses to fill, food menus to present, and guests’ needs to anticipate. A bartender must be able to squeeze in those extra tasks in the middle of actually preparing orders.
Any competent bartender can make a great-tasting drink. But bartenders that value consistency run bars that can churn out the same great-tasting cocktails, say, 60 times a night, four to five shifts a week.
DEALING WITH DIVERSE CLIENTELE
Bars are, needless to say, inherently social spaces, so a bartender is expected to at least make cordial small talk with their patrons. But that’s the bare minimum. On top of getting their gusts’ orders right, a good bartender should be able to create a friendly and lively atmosphere, making customers feel welcome and comfortable.
