Prepared Bartenders Earn More Money
Professional Bartenders Are In Demand
Prepared bartenders are in demand. All professional bartenders prepare for the rush of customers and are ready to perform as a high-volume bartender. A bartender that is ready and able can sell 50 to 100% more than a bartender who lacks preparation. Because of this, once you graduate from Riverside Bartending School, you will be well trained and prepared.
A well trained and prepared bartender will:
- Check the booze on hand behind the bar, and
- Make a list of the bottles they think they will need during their shift.
Typically, the booze is not readily available during a shift. It is locked usually locked up in a booze room and accessible only to the manager. Consequently, if the booze gets low during the shift, a manager must be found to provide the additional stock.
Professional and prepared bartenders can estimate how much booze they will need during their shift. This means, after an initial inventory, they can hand the manager a list of what they will need. The bartender’s preparation must take place before the club starts poppin’.
Unopened bottles are returned to the manager once the bartender’s shift is over. Having the bottle removed from the booze room in advance saves a significant amount of grief during a rush.
Top professional bartenders also prepare by making sure the following is in stock and within reach:
- toothpicks, and
Also, they determine the likelihood of the need to change a beer keg during their shift. A quick trip to the walk-in cooler to make sure the replacement keg is ready and available. During the rush, any extra time needed to get the keg out of the cooler only results in fewer sales.
The smart and prepared bartender also brings their bar bag full of the necessary tools. They have all the tools of the trade, and nothing is missing. Many of us have worked in bars where the bartender from the previous shift is sloppy. Some even take the bartending tools home with them. This behavior leaves the next bartender to fend for themselves. That is a terrible night, trust me. It’s sad when you are using the side of the bar, or a lighter, to open beers for customers.