Every bartender has their unique style, and an effective training program can significantly enhance their skill set and confidence. Ideally, training should be comprehensive, offering both formal instruction and practical, on-the-job learning opportunities. This allows new bartenders to observe experienced colleagues, ask questions, and become familiar with the tools and techniques of the trade.
In an optimally set up bar, each bartender is equipped with a fully prepared station. This includes a well-stocked ice bin—importantly, filled to the brim to prevent the ice from melting too quickly from contact with warm surfaces. A complete setup also involves having all necessary tools at hand, napkin caddies filled, and a thorough check of stock levels to ensure nothing is missing. This preparation is not just about making excellent drinks; it’s about efficiency and professionalism throughout the shift.
Experienced bartenders understand the importance of maintaining their station according to bar etiquette. They know that a well-organized Mise en Place not only helps in creating a smooth working environment but also in leaving the bar in pristine condition for the next shift. This level of preparedness and respect for the workspace greatly enhances the quality of service and cocktails, leading to higher customer satisfaction.
When bartenders are well-trained and their stations are properly set up, the quality of drinks improves noticeably. Customers tend to order more cocktails when they can trust the skill of the bartender. This professional approach minimizes the need for bartenders to rely on shortcuts or constantly refer to recipes, allowing them to craft drinks with confidence and flair.
Ultimately, training and proper station setup are investments in the bar’s success. They not only improve the quality of service and drinks but also foster a professional and respectful working environment. This benefits everyone—from the bartenders to the patrons enjoying their expertly crafted beverages.
Site Author, David Jonathan Curtis: David Jonathan Curtis, a seasoned professional with decades of experience in bartending and bar management, began his career in Midtown Manhattan, NY, tending and managing bars before diving into Manhattan’s bustling nightlife scene. Over the years, he has mastered high-volume, high-pressure speed bartending as the lead bartender in both iconic Midtown clubs generating over $1,350,000.00 annually in personal drink sales. He has since extended his expertise to establishments in Georgia and now Tampa, Florida. David’s roles as a Bartending Instructor at the American Bartending School in Tampa, while maintaining a second job bartending, and his years experience of managing bars, and working as a Brand Ambassador along with his extensive professional library of over 1,000 bartending, bar management, and related industry books, highlight his dedication to continually refining his craft. He holds a diploma in Bar Management, is BarSmarts certified by Pernod Ricard, and holds a valid NYC Food Handlers management certification.
