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I was a bartender for 15 years in a heavily drinking tourist town. For probably the first 10 years of my career, whenever I would patronize another establishment I would always tip very well (many times 100%+) This was very normal in the service industry circles I used to run in.
Bartenders get loose silverware from marking trays in some places I’ve worked, no need to steal roll ups. Also, bartenders have fruit to juice, beer to haul, bottles to restock, whatever. I’m not gonna bust their balls over roll ups. And don’t forget 85% of bartending is cleaning.
Oct 10, 2023 · If there is one bartender who is particularly quick, watch them to find out what they are doing differently. The same applies if there is one bartender who makes a higher tip percentage than the rest, watch them to find out how they are doing it. When it’s not too busy, ask the bartender if you can help fill beer, wine, ice tea, and soda orders.
MrHandsomeBoss. •. 2 years typically, longest being 5 at a bowling alley because it was solid money & really fun atmosphere. 3 years at current airport spot, hate everything except the money. Reply reply. Clickers0101. •. Being a bartender at an airport fascinates me… especially the hours.
As a bartender what drink do you order when you go out to a bar ? : r/bartenders. Go to bartenders. r/bartenders. r/bartenders. r/bartenders is curated by working bartenders for working bartenders. Please familiarize yourself with the sub rules before posting. They are enforced to keep this a welcoming and functional space for ...
EDIT: Check state law before you do this one. When I ask you to close my tab, don't do something else first. Why would you want to make me wait when I'm deciding what tip to give? Last impressions matter. EDIT: I know this throws off a bartender's groove, but think about it from a customer's perspective.
Make sure you don’t need to run back to your bag to get something you forgot when you arrived. Basically, before your shift starts, make sure you are 110% self-organised. Eat before you get to work, so you aren’t making decisions on a hungry stomach. Basically, lead by example and be prepared to start work as you expect your staff to be ...
