Search results
Jan 20, 2024 · Food and Beverage Manager. The food and beverage manager oversees all aspects of the dining experience. They ensure exceptional service, manage the dining room staff, handle customer inquiries, and maintain a harmonious atmosphere. Strong leadership and organizational skills are crucial in this position.
No food, volume venues. 100-300 capacity per bartender, just depends on what kind of drinking people are doing and how quick your staff is. General guideline i was taught at different times was usually 100-150 capacity to bartender. But you can also stretch it a bit with cocktail/bottle service wenches.
I call them shitty because the juice comes out way too slow. They have 2 holes intended to prevent air pressure and surface tension from holding the liquid inside. But, it’s like the ventilation hole gets filled with the liquid instead of reducing air pressure (as intended) so it plops out instead of being poured out quickly and in an even ...
Jun 4, 2019 · Bartenders prefer the Boston Shaker over the Cobbler Shaker because of its accessibility and versatility. It doesn’t mean it makes a better drink, however. The drink’s quality comes from the person shaking, rather than the cocktail shaker itself. Shaking Technique. Bartenders usually look in a trance when they’re using cocktail shakers.
Often times, especially amongst younger college kids, this notion seems to be blurred due to them wanting to live in the moment and have fun with their friends. At the end of the day, they know that the bar is still a business and if they’re drinking 1. inventory is going to waste (which means the club is losing money) and 2. they might ...
Use the same steps in the same order. Glass, ice, liquor, juice, soda, garnish, taps. Tell yourself first you’ll always check the countertop to clean, then dishes, then check restocking, and lastly straighten out non essentials and shelf liquors on the wall. This way there is no thought on what needs to be done.
Take sum of tips for the shift (Let's say $400) Divide tips by total hrs ( $400 ÷ 12.5 hrs = $32/hr) Now just do the math: Person 1: $32/hr x 2 hrs = $64 Person 2: $32/hr x 6 hrs = $192 Person 3: $32/hr x 4.5 hrs = $144. It's simple & fair. I've done it at a few bar jobs & it seems to work pretty well. Good luck!
