Looking for a position as a mixologist can be frustrating because most bars will advertise with the word “mixologist” included in their online search postings. We, as service providers come in all varieties and some of us “don’t do residential” but are only interested in creating openings for serious business accounts that are the closest match to our skill levels, expertise, and degree of professionalism.
I’ve prepared a list of 30 questions to have with you that you can ask the bartender on duty, the owner, or the manager when going for a job interview. Asking the bartender is useful when there’s nobody else there in charge to ask, and the answers you get back may help you decide whether or not to proceed further pursuing that business as a client.
These will quickly help weed out the duds which will be a bad fit. They may also let management know that you might be just who they were praying for to start elevating their cocktail program to the next level up!
When interviewing for a mixology position, it’s crucial to discern whether the role requires advanced skills or if it’s more aligned with general bartending. Here are 30 technical questions a mixologist might ask to clarify the expectations:
Mixologist Interviewing Bar Manager as Prospective Client For Services to See if the Work Offered is a Good Skills Fit. Your Resume is Your Proposal of Services to be Rendered, and the Bar’s Job Offering is a Request for Proposals to Find the Best Match for the Work They Want Performed.
QUESTIONS ABOUT COCKTAIL CREATION AND KNOWLEDGE:
👉What is the average cocktail menu turnover rate here, and how often do you update the menu?
☝️This can indicate the level of creativity and innovation expected.
👉Do you require knowledge of molecular mixology techniques for cocktail preparation?
☝️Suggests a need for advanced mixing techniques.
👉What percentage of your cocktails are classic versus signature or innovative drinks?
☝️A high number of signature drinks might require more creativity.
👉Are mixologists expected to experiment with new ingredients or techniques?
☝️Indicates if creativity and development are part of the job.
👉Do you expect bartenders to know about the history and origin of cocktails?
☝️Shows if cultural knowledge of drinks is valued.
👉How detailed should the knowledge of spirits, their production, and regions be?
☝️Indicates if deep spirit knowledge is necessary.
👉Do you offer training or certifications for advanced mixology techniques?
☝️Suggests investment in advanced skills.
👉Is there a focus on using seasonal or local ingredients in cocktails?
☝️Points to a need for adapting recipes based on availability.
👉What’s the protocol for creating a new cocktail for the menu?
☝️Reveals the process and autonomy in cocktail development.
👉Do you host cocktail competitions or tastings for staff or customers?
☝️Indicates an environment that values mixology skills.
QUESTIONS ABOUT EQUIPMENT AND TOOLS:
👉What kind of bar equipment do you have, like immersion blenders, Lewis Bags and mallets, swizzle sticks, culinary torches, portable cooktop burners, or sous vide?
☝️Both high-end and low-tech classic equipment suggests advanced mixology practices.
👉Are mixologists allowed to bring and use their own specialized tools?
☝️Shows openness to individual creativity and expertise.
👉How often is the bar equipment upgraded or maintained?
☝️Indicates investment in quality and innovation.
QUESTIONS ABOUT SERVICE AND INTERACTION:
👉How does the bar manage cocktail education for customers?
☝️Suggests expectations for staff to educate patrons about drinks.
👉What is the average service speed expected for cocktail preparation?
☝️Balancing speed with quality can indicate the skill level required.
👉Do you have a sommelier or wine expert on staff to pair cocktails with food?
☝️Shows if there’s an integrated approach to drinks and dining.
👉How do you handle customer requests for off-menu or custom cocktails?
☝️Indicates flexibility and creativity in service.
QUESTIONS ABOUT TRAINING AND EXPECTATIONS:
👉What’s the training process like for new hires in terms of mixology?
☝️Detailed or intensive training suggests a higher skill expectation.
WHAT TO DO IF THE BAR FAILS TO PASS REQUIREMENTS?
During the interview process, proactively position yourself as a consultant capable of enhancing the establishment’s bar program. Clearly outline how your expertise can improve guest retention, increase revenue, and elevate brand reputation.
Preparation:
Prior to the discussion, develop a boilerplate service contract detailing:
- Scope of Work: Specific improvements to the beverage program.
- Expected Outcomes: Measurable benefits such as increased sales, enhanced guest experience, or improved operational efficiency.
- Implementation Strategy: A structured approach to executing these enhancements.
This document serves as both a professional proposal and a means of evaluating the establishment’s commitment to improving its bar operations.
Corporate-Owned Establishments:
If management declines the offer, verify whether their response reflects a personal decision or corporate policy. If the latter, ascertain if they have the authority to speak on behalf of the corporation. Should the company explicitly reject investment in mixology-driven bar enhancements, document this information and escalate the discussion directly to corporate leadership or the board of directors if the business case justifies further engagement.
This approach positions you as a solutions-driven professional while ensuring you target businesses genuinely committed to elevating their beverage programs.
Site Author, David J. Curtis: David Curtis, a seasoned professional with decades of Bartending and Bar Management experience began his career in Midtown Manhattan, NY, tending and managing bars before diving into Manhattan’s bustling nightlife club scene. Over the years, he has mastered high-volume, high-pressure bartending as the lead bartender in iconic Midtown Manhattan nightclubs (Pursuits, Sybils, Club 53), Coconuts Comedy Club, the Fitzpatrick Hotel, British Airways Hotel, and tended bar briefly in the Wall Street area, generating over $1,350,000.00 annually in personal drink sales. He has since extended his expertise to establishments in Georgia (Marriot Hotel) and now Tampa Florida, in an Exclusive Platinum Service Award winning club. 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 books, highlight his dedication to continually refining his craft. He holds a diploma in Bar Management and is BarSmarts certified by Pernod Ricard.
