- Changing status bar back to experience bartender 4 how to#
- Changing status bar back to experience bartender 4 manual#
- Changing status bar back to experience bartender 4 trial#
I have come across many extremely knowledgeable bartenders with years of experience, however, in my opinion, they are terrible bartenders because they are missing one vital skill: genuine customer service. The next thing I would like to clarify is the existence of a fundamental difference between an experienced bartender, and a good bartender. Making drinks is a by-product of this function. The primary purpose of a bartender is to deliver warm and welcoming customer service, and to give your guests the best nights of their lives. The primary purpose of a bartender is not to simply make drinks and put money in the till. As I’ve mentioned in earlier chapters, organise customer service and upselling training for your frontline staff – you may even learn a valuable technique yourself.īefore we go any further, there is a common misconception in the hospitality industry that states: ‘the primary purpose of a bartender is to make drinks and put money in the till’. It’s best to cover this valuable mantra in the induction process – you can ‘shape’ the attitude of your new staff from the beginning.
If you need a tool to sell the idea of ‘customer service training’ to your staff, tell them it will greatly increase their tip income. But with this in mind, your bartenders are more likely to be required to handle larger volumes of customers, so if you have a training budget, offer it to your bartenders first. Realistically, waitstaff are selling your product at the customer’s table (instead of the bar) and if anything, have more influence to upsell products (they’ll have more time to offer a sales pitch, and they won’t have to yell as much!). I can also say the same thing for waitstaff – they too are frontline powerhouses for your establishment, and in respect to customer service and upselling training, I suggest you treat them similarly to your bartenders. With this in mind, I cannot stress enough the importance of enhancing the ‘behaviour’ of your bartenders to get the most from the position they are in – particularly their approach to customer service, productivity and therefore profitability. I know many entrepreneurs who believe your most important asset is not your customer, it is how you interact with your customer. Ultimately, they are the face of your business and are the primary interfaces between your establishment and it’s most important asset: your customers. The bartender is one of the most powerful and influential components in your bar-machine.
Changing status bar back to experience bartender 4 how to#
Changing status bar back to experience bartender 4 manual#
Components Of A Bar Or Restaurant Operations Manual.How To Use Planning & Staff Meetings To Increase Productivity & Profitability In Your Bar.KPIs For Measuring The Performance Of Your Bar Or Restaurant.Human Resources In Hospitality: A Six Step Process For Effective Staff Induction & Management.How To Systematically Improve Service Standards In Your Bar.Use Systematic Procedures To Improve Productivity In Your Bar.Optimising The Internal Culture Of Your Bar Or Restaurant For Greater Profitability.
How To Promote Financial Efficiencies Throughout Your Bar Or Restaurant.How To Make More Money From Private Functions At Your Bar Or Restaurant.Strategic Foundations For A Profitable Bar.What You Need To Know If You Want To Work In A Cocktail Bar.Basic Bartending Terminology & Procedures.
Changing status bar back to experience bartender 4 trial#
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