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Is the customer always right?

Hell no!

We know it, they know it, people around them know it! Everybody knows it!

There are reasons why we use this saying and we get taught this in the customer service oriented jobs and the consequence is a lot of entitled bitches. 

We are told that the customers are making our business, which is definitely true. You can not make money if you don’t have guests. But this doesn’t mean you have to let them be jerks. There are unwritten society rules that people should keep in mind, like how not to whistle at a waiter or making fun of them, or how not to tell a busy bartender how was your holiday and that you want that drink that you had one time in your trip to Bali that you can’t remember the name of!

Be customer friendly and make everything that it is in your power in order for them to feel better, but if you see one of your team members having problems speak up. 

A lot of businesses are fearing the “power” of backlash. Bad reviews, bad publicity can kill your business, BUT there are always two sides to that story. Here is important to have a good online presence and don’t fear defending yourself. 

There is a restaurant in Milan, Italy where the owner is doing just that. The service is good, the food comes quick and he also puts on a show, but we are not discussing this now. Check the reviews of this place, even though they are vulgar, the message is that the owner of this place will not just stand and take it. The place is called Ristorante Papa Francesco, and you can find it here. Also give it a Google search or TripAdvisor and read some of his come backs, it is hilarious. 

This might not work for every location but a polite answer to a mean can always be given. 

The customer might not always be right, however being careful in your approach to their experience will always serve your business well.


Reason why customers are not always right

1. It makes your employees unhappy.

Instead of training your people to feel less than the customers, make them equal, not better, not less, but equal. They will work happily and will give their best not feeling inferior. 

Train your employees not to be slaves, but to be their own person and explain to them that their job matters. Make sure they know how to react if one of the guests is making a scene or has a complaint. 

Photo by Andrea Piacquadio on Pexels.com

 

2. Better treatment for worst customers 

The worst acting customers are getting better treatment. It is unhealthy for society. You will get frustrations from both sides, your employees and the guests. Treat all your guests the same, at the highest standards. If the frustrations are not justified then to hell with them, they have a toxic behavior, usually if ignored they start to behave nicely. 


3. Affects service experience

If you treat your customers like gods and your team like(from lack of a more suggestive world) shit, you will see negative consequences. Put them on the same level and see how your team will put the guest first and give them the best experience they can have in your location.


Basically the whole idea is to connect with then not to be their slaves.

You build a relationship. I believe more in the saying “ the customer has a reason” and you need to find that reason, is the drink that he doesn’t like, ask why and make a new one after the feedback. Have the same actions with the food, ask if everything is OK with their choice and the order they got. If the answer is “no” ask what is wrong, find the reason that creates an unpleasant feeling and act on it. 

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3 tips to make more money with your location

We need all the help we get during these times. The beauty of those tricks is that they can be applied all year long. Whenever your season is ending you can still make some profit with these tips. 


1. Rent it

No, not all of it, just parts from it. Let me give you some examples.

If you have a restaurant that starts at 10:00 in the morning, rent your kitchen from 7:00 AM to 9:30 AM. There are people that have mobile businesses but they need a stationery kitchen from time to time. There are other breakfast businesses that choose not to have their own kitchen so they rent it. 

If you have a coffee shop that closes at 5:00 PM rent your espresso bar. There are people that need these places for filming content or can have a pop up cocktail bar. 


2. Events

In “dead season” time, events can bring more customers in. You can organize your own events like: the history of our favorite wine cellar and serve some of their wine and present a bit about it. You can also make a special menu that people need to book in advance. 

You can have movie nights, again with a pre-booked menu, or live, small concerts. The options are limited by your imagination and space. There are other types of events like a stand up comedy show, that will bring people in really fast. 


3. Trainings

You can use your location to grow others. Give this opportunity to your stuff and let them shine. Make an agreement with them on the price and get on from there. You can also rent your place to other trainers. Bartenders( freelancers ) that are flexible with their locations can use your space and give training, spit the money and you will make extra money with your location. 

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Bar etiquette

How to behave when you are going out so that you are not a jerk?

Let me teach you the do’s and don’ts of how to behave at a bar, restaurant or any other place where you go and order something and a service is provided. Is so sad that people actually have to write or talk about this since there are a lot of rude, ungrateful bi’chess out there.

Let’s get to it.

  1. Respect the person

You would think this is something that is not worth mentioning BUT unfortunately we have to point out that you need to keep your comments about someone’s looks for yourself ! Do not make fun of their looks, gender preference, and how they want to express themselves. 

A person who is nice to you but is not nice to the waiter, is NOT a nice person.

  1. Be polite

Treat them like humans! Yes they are there to serve you but that doesn’t make them your slaves.  


  1. Know when you have to go home

I will put this one in the beginning because closing time is something that people are not familiar with even when they are told that “ This is the last order, we will be closing in 30 minutes”! If you hear that it doesn’t mean you can stay another 2 hours there, no no no, this means in 30 minutes you finish everything and when the clock tells you that 30 minutes passed you lift up your ass and leave with a smile on your face and saying “Thank you, have a good night” !

Also this can include how wasted you are. If you can’t keep down your alcohol, leave. Make a scene at home, do not disturb others and don’t make a mess. 

You are told that you need to leave, do it without complaining. You were probably a jerk and this has consequences.  


  1. Flirt with the employees

If they are allowed to they will properly flirt back. If they don’t have a flirty attitude, do not push it! Being a bartender or waiter or a barista is a very social job so don’t interpret too much in their attitude. They will let you know if they are into you. 

  1. Dating

You will most likely get free stuff, but this doesn’t mean your friends will have some.


  1. Tipping 

Always. Everywhere! That is it on this subject.

They are underpaid and lots of owners are doing so just because they believe they get a lot of tips. Tipping should be on merit, not on your mood. If you don’t have enough money to eat and leave a tip, stay at home. BUT tipping doesn’t give you the  right to be an ass!


  1. Know what you want. 

If the menus are given to you and after half an hour of staying on your phone you ask your waiter: “So, what do you have on the menu”, you are a piece of shit. Look in the menu, decide and if you have questions ask. Don’t make them present the whole thing and at the end say ” Can I have 5 minutes to look in the menu” and by us saying “Yes” know that we actually mean “ No bi*ch, get the f*ck out!”.

Also if you are in a club or a fast bar don’t go and ask the bartender what they recommend. Study the menu, make a decision and come back only when you know what you want! 


  1. Old jokes 

Like:” It was an awful dish” and you are saying this with a smile and a wing and giving the plate empty. STFU! If you liked it, say so, this joke is older than Jesus! Just retire it. Nobody thinks it is funny. 


  1. Don’t complain about prices to the staff

They have no say in how much you need to pay, and they do not have the authority to change the prices. So if you want to complain about it because you are a cheap ass, write an email. 


  1. Pay Separately 

If you really have to just let the staff know before ordering and ask what is their policy. If you are a group of more than 5 people, DON’T EVEN! 


  1. Don’t act like you are calling sheep

Don’t use your voice to call for a waiter. Making eye contact, raise a hand when they are looking at you. Don’t wave that hand like you are saying goodbye to loved ones. 

If at a bar, DO NOT BANG ON THE BAR! You will look like a jerk for doing so and that might just increase your waiting time. 


  1. Don’t be a human shredder 

Napkins, labels, straws, toothpicks, coasters- DON’T make them look like the first iteration in the process of making them! Leave them be. And if you really need to do this, clean after yourself! 


  1. Talking on your phone 

If you are doing so, don’t be surprised that nobody is giving you attention. They will let you finish your phone call and then come and get your order and if the waiting time is bothering you it is not their problem. 

If you are at a bar and doing this and making the bartender wait for you, you are an ass. Take your call and then go order. 


Photo by Christopher Farrugia on Pexels.com
  1. Bathroom visits

Sometimes I get shivers when I think about using the toilet in a bar . It’s disappointing to see how manners are leaving someone’s body when they go out and is not their house. Pee in the f*cking toilet, not on the floor. Don’t put your feet on the WC, don’t poop on the floor!!! Throw your tampons, don’t stick them to walls. The toilet paper that is used, throw it, don’t let it lay on the floor cuz’ it ain’t no piece of art.  Rent a hotel room to have sex in! Do drugs at home if you really have to.


  1. For bars and coffee shops: order all your drinks at once  

Don’t give them crumbs like Hansel and Gretel. Order everything at once and if you are with a group, decide before standing in front of the bar and calling the bartender like you were waiting there for 30 min. Know what you want and order everything all at once. 


  1. “Surprise me”

If you are asking to be surprised, do not dare to complain about what you get. You couldn’t even make up your mind so do not bitch about it.


In the end is all about being a decent human being.

How to avoid a hangover

In 5 easy steps

We already told you how to manage your hangover and what steps you should take to get rid of it, you can find all about it here. Now, let us tell you how to avoid one. 

1. Hydrate

And by that I do not mean add more booze. Make sure you drink plenty of water along with your alcohol. My favourite ratio is a 1:1 alcohol to water, in other words make sure after each glass of booze you have a glass of water. 

2. Eat healthy fats

A good meal before having a night of party is always a good idea. You should make sure in that meal you include some healthy fats like avocados, walnuts, almonds and so on. 

3. Avoid drinks with a high level of congeners 

Whiskey and cognac are on this list, though they might be your favourite if you drink too much they will defensively give you headaches. 

Congeners are mostly found in the dark coloured alcoholic drinks. 

4. Step up your game

Sometimes the cheaper drinks will make your head explode the morning after just because of the way that they are made, with a lot of harmful ingredients. 

Make sure you know the brand of  spirit that the bar that you are going at is using and if you already had a bad experience with it choose something else. 

Better to invest in something good that will not make you feel like your head is exploding. 

5. Drink in moderation

Now this is something that should be understood from the beginning. If you are about to drink an entire bottle of vodka alone, there are bound to be some hangover symptoms the morning after. Know your limit and don’t stretch it.

3 Delicious New Years Eve Cocktails

If you want to impress your friends at the party with a special drink to have at midnight, we got you!

We made 3 delicious mixes just for you! Easy to do and not time consuming.

Let’s get to it. 

If you feel overwhelmed by the techniques or terms that we are using check out the free course on bartending. 


Bubbly times

Ingredients 

  • 125 ml prosecco 
  • 25 ml lavender syrup  
  • Garnish: 1 rosemary branch

Tools 

  • Chilled Flute glass

The how to 

In your glass pour the prosecco. Add your garnish and the syrup. You can stir or serve it like that.


New beginning

Ingredients 

  • 50 ml gin
  • 25 ml maraschino cherries syrup 
  • 50 ml prosecco 
  • 5 red grapes
  • Ice: cubes and a big ice cube 
  • Garnish: orange peel

Tools 

  • Shaker
  • Cocktail strainer
  • Tea strainer
  • Muddler 
  • Rocks glass

The how to 

In your shaker add your grapes and use your muddler to squeeze them. Add the gin and the maraschino cherry syrup to the shaker. Add ice and shake well. In your glass double strain your mix over the ice and pour in the prosecco. Squeeze the oils of the orange peel on top of the glass and leave it in.


Sparkling future

Ingredients 

  • 100 ml champagne
  • 50 ml mango juice 
  • 25 ml grenadine syrup 
  • Garnish: a pinch of edible glitter 

Tools 

  • Chilled Flute glass
  • Spoon

The how to 

In your glass add your mango juice, champagne and glitter. Stir in the glass. Let it calm and add the grenadine syrup.


3 Christmas cocktails for warm places

If you are leaving in the places where Christmas is just like another day at the beach, we made those cocktails specially for you.

Let’s get to it. 

If you feel overwhelmed by the techniques or terms that we are using check out the free course on bartending. 

You can also check the cocktails in cold Christmas places if you want more inspiration.


Cranberry mojito 

Ingredients 

  • 50 ml rum
  • 4 raw cranberries 
  • 5 mint leaves 
  • 25 ml lime juice
  • ½ teaspoon of sugar
  • Soda water
  • Ice 
  • Garnish: mint leaves & 2 hole cranberries

Tools 

  • Muddler 
  • Spoon
  • Collins glass

The how to 

In your glass add your cranberries, sugar, mint leaves, lime juice and press them with your muddler. Add your rum and press them again. Add ice and top your glass with the soda water and give it a stir. Garnish with your extra mint and cranberries.


Spicy Choco

Ingredients 

  • 75 ml cinnamon whiskey
  • 100 ml white chocolate 
  • 1 shot of espresso 
  • ½ teaspoon chilli powder
  • Garnish: whipped cream & cinnamon

Tools 

  • Mug
  • Spoon 

The how to 

In your mug add your hot chocolate, chilli powder, whiskey, and espresso. Stir well until everything is mixed. Garnish with your whipped cream and sprinkle some cinnamon on top. 


Russian nog 

Ingredients 

  • 75 ml coffee liqueur 
  • 75 ml eggnog 
  • Ice: crushed
  • Garnish: cinnamon powder

Tools 

  • Rocks glass 

The how to 

Fill the glass with iced. Pour in the coffee liqueur. Add the eggnog on to and pour it slowly. Sprinkle some cinnamon on top and enjoy.


3 Cocktails for a cold Christmas

If you are leaving in the places where Christmas is filled with white snow, steamy breath and cold in the air those cocktails are for you. 

Let’s get to it. 

If you feel overwhelmed by the techniques or terms that we are using check out the free course on bartending. 


Mulled spiced wine 

Ingredients 

  • 150 ml rum 
  • 1 bottle red wine
  • 10 ml orange juice
  • 5 orange slices
  • 5 lemon slices
  • 4 cinnamon sticks 
  • 7 cloves
  • 4 star anise 
  • 1 apple cut in slices

Tools 

  • Pot 
  • Ladle
  • Spoon
  • Mug

The how to 

This is a simple one. In your pot add the wine, rum juice and all the spices. Let it boil for 2 minutes and stop the fire. Add your orange and lemon slices and leave it for 5 minutes to sir. Stir before serving and add more rum to your mug if you like it stronger.


Steamy

Ingredients 

  • 100 ml hot apple juice
  • 50 ml black tea
  • 75 ml honey whiskey 
  • Garish: cinnamon stick & apple slice

Tools 

  • Pot 
  • Spoon
  • Mug

The how to 

You can warm the apple juice separately, and also make the tea at the same time. In your mug add the apple juice, tea and honey whiskey, stir. Put in your cinnamon stick and apple slice.


Snow balls

Ingredients 

  • 75 ml Rum 
  • Coconut milk
  • 2 scoops vanilla ice cream 
  • Garnish: coconut flakes & honey

Tools 

  • Coupe glass
  • Ice cream scoop 
  • Spoon

The how to 

First we will prepare your glass. Make sure your honey is covering the rim of your glass and a small part of the side of the glass. Put the glass through the coconut flakes. 

Now for the drink we will add the coconut milk and 50 ml of rum in the glass and stir, scoop the ice cream in the glass and pour the rest 25 m of rum l on top of the ice cream. 


Happy boss- Happy life

Well this will never happen, because for some God damn reason our bosses will find the tiniest thing not to be happy with us. But this is normal, if you have a manager that has to raise the location to the owners usually unreachable standards and if you have an owner as supervisors you will have a lot of micromanagement happening. 

My solution to this is to be proactive and not to take their outburst personally. Instead of waiting to be told what to do and get annoyed by that, just do it from your own initiative. It is easier and better for your mental health to be a “Do-er” rather than a pleaser. 

Do not get demotivated if your initiatives are not noticed. It is normal, a lot of untrained managers and wonders see these actions as a threat to their jobs. 


Tips to make your life at work easier:

1. Micro-management – ignore it

I do this every time. I am aware that this comes from uncertainty and not a lot of experience as a manager so I say “yes” do it and forget about it. You can use your own intuition and experience to assess the situation and think if it is a necessary action or not. 

2. “Volunteer” to do extra chores 

This will give you extra points. It might not sit well with everybody to work extra, but I found this method useful because it creates trust and dependence.

3. Go the extra mile

Come a bit earlier at work, prepare the working line without being told, take initiative. 

4. Acknowledge mistakes

Nobody likes the “ cat and mouse” game. If you make a mistake, acknowledge and come up with a solution. 

5. Celebrate achievements

It’s a mood boost for everybody. After a heavy day it’s always nice to say something to your team and even to your boss like “ it was a good day to make money”. If you got a good review share it and be proud of it.

Good luck with this! And keep in mind, don’t take it personal! 

Build your perfect Bartender resume

4 Tips to build a perfect resume

First a personal opinion is not to use a CV builder, rather make it your own and if you really want to use one, make sure it looks good. The logo of the resume builder should not be bigger than your own name, because people want to hire you, not the platform that you built your CV on. 


Second, do not use the typical format. Put your skills first and make them visible. Make sure you emphasize them, make your application stand out. You can use bullet points for the important ones like: menu development, flaring, POS expertise.  After you can add the places you worked with a short description (not more than 2 rows). 

Relevant experience or skills can be built in other places as well, for example working as a barista or waiter can build experience as well, so don’t be shy to add that. 


Third, add a new section called accomplishments. This is the place to add your competitions, diplomas, and if you invested in a bartending license you can add it here. You can add here courses that you finished as well. 


Fourth, goes without saying you need to be presentable. Do not get to your interview drunk and make sure you read a bit about their business before, most probably they will have a website so check it before getting there. If you really want to surprise them, read their review, see what other people are saying about this place. 


Before you get to the interview, if you are a beginner, make sure you know your basic cocktails and tools. You can check our free bartending course and refresh your memory. 

Inventory- generalities

Everybody does it in one way or another, although some do it for the wrong reasons. 

I do think that having this process in your location is important but you shouldn’t do it because you want to see if your employees are stealing from you. There will be losses and they should not be blamed for every 50 ml that are missing, tho if you see something really big missing ask some questions and monitor the situations. 

Having this process in your location will also help monitor what products are popular and which should not be in your menu anymore. A smart inventory should make you more money. 


People

First of all pick who is doing the inventory, the manager, the off shift, the current shift, your choice, whatever works for you. 

In my opinion the off shift  should do the inventory, they are rested and they have peace of mind while doing it, make sure as a manager you pay them for their time! Also you should make sure that they are rotating each month a team is not doing this two months in a row. 


When 

Another important thing is timing. How often and when is it happening. For obvious reasons you can’t do that during working hours, this is another reason why everybody hates doing inventory, because you either have to come really early or stay really late. You should pick whatever suits your needs better. I have to say tho, after a long day of working staging another 2 hours to count ain’t a pleasure, so keep that in mind when choosing the timing. 

Besides picking what time of  the day you want this to happen you also have to pick the time of the month you want this to happen. Usually this is at the end of the month or beginning of the month. 


Inventory types

  • Perpetual inventory
  • Physic inventory

Perpetual inventory is when you add each order to the countdown of each product that is selling. You do this by connecting your operating system to an inventory system and adding each order so it will do it automatically.  

Physic inventory is when you actually count each item. 

In the end you can compare the two. 


Methods 

You should definitely stop doing your inventory on paper and make it mechanically. Use technology! It is there to help you, embrace it. You can invest in creating your own system that is tailored for your needs or just use an app! 

For more tips and how to do it you can contact us here!

9 Things you need to know before becoming a bartender

1. You ain’t gonna start in the front

Unfortunately this is the reality for most places. You have to work your way through from bottom to top. And no worries you will do the same to the new employees. 

Be prepared to clean all the counters, restock the bar, and have all the crappy shifts.

Good luck on making your way to the top!


2. Work experience over bartending courses

They will be useful, a good way to start but having work experience will actually make a difference. Working will do you more good than spending money on a course.

You can check our free basic course to get you started.

A bit of advice is to find a location that is willing to train you. One on one training will be more helpful than 10 courses! 

Good luck and get that experience! 


3. It’s like a constant work out

If you don’t like a physically demanding job, then this is not for you. You will get exhausted both physically and psychologically. 

A pro tip: get comfortable shoes. 


4. What about social life?

You will not have one. No, no, no it’s not that dramatic! You will be working most of the time when your friends are out partying. 

This is mostly in the beginnings, when you have to take all the bad shifts. It will get better in time, you will get used with the fact that this is your new lie and you will adapt. 


5. Pick your scene

Being a bartender in a restaurant, bar or club it is really different. Make sure you know what you want. Make your research and see what suits you. 

6. Save half of your tips

Now this is a smart move for your future. Some days might be good, some days will suck. Being smart about your money will help you navigate through bad times. 

Keep in mind in some countries you have to pay taxes on your tips. 

7. Have multiple money streams

I can’t stress this enough. You need to widen the way you make money. Use the online to put out content, give training ( once you have some experience), do private events,  take a business course and become a bar manager as well. 

8. Mental health is important

To give 100% to this job. It is really important to have your head in the game. Make sure you are ok with yourself. This job is demanding on this side as well. If you are not comfortable with people flirting with you, being rude or entitled you will have a hard time dealing with it. 


9. Have balance

Don’t give up on your social life. Make sure you have balance between work, relaxing and a healthy social life. It will be hard in the beginning. You will feel so tired that the only thing that you will want is to sleep until noon. 

If it’s too much for you all at once, take a break, pick less shifts and have some time for yourself.


Good luck out there!

The Case Against Shift Drinking

And by that I mean drinking during working hours. I am not against drinking a glass or a shot of something after hours. The cheap a*s managers and owners that will demand money from their employees for food, coffee or even a glass of wine, they are just the lowest type of people and i stand by it! They are working to bring your business money so the least you can do is to offer them some benefits since you are paying them little to nothing. 


Why is it so bad to drink at work? 

1. It’s expensive.

If everybody from the team will start drinking during working hours and will be doing this constantly, this will make a hole in your budget.  At the end of the day, it’s the owners’ profit that is going “bye bye” .

To avoid this you can explain the rules like: they can have a drink after hours, you will not pay for their friends drinks and so on. Tho there are situations that you should allow them to drink drunk hours, like having toast with the regular guests, especially if they ask you to., some will fill their glass with water and just pretend, this is even better if you manage to do it. 

Having a stable way of making an inventory is also really important, because this will be a way of monitoring the situation. 


 2. It nurtures addiction

Some people may have problems with restricting themselves and you do not want to make it easier for them to get their “fix”. The point is that if a person starts drinking every day and feels good about it , this might develop an addiction that is not going to help either parties. 


 3. Liability 

This is something that depends on the country, but in some of them, the location can be liable for the employees behaviours. For example if they drink and get drunk during work and then they commit a felony the location might be liable for that person’s actions, and nobody wants that. 


4. Doesn’t look good

Would you feel good in a place where the bartenders are drunk or the waiters are smelling like alcohol? Will you trust that place, will you come back? The answer is “no”. Appearance is important in this business so making sure you are leaving a good first impression and by keeping your team off the booze during working hours is an important step.

3 All Passion Fruit Cocktails

We all like a theme party, and for us today is all with the delicious passion fruit!

Enjoy our 3 mixes!

If you feel overwhelmed by the techniques or terms that we are using check out the free course on bartending. 

Let’s get to it! 


Old fashion passion!

Ingredients 

  • 50 ml bourbon 
  • 25 ml passion fruit syrup
  • 2 dashes angostura bitters 
  • Big cube of ice 
  • Garnish: orange peel

Tools 

  • Rocks glass
  • Bar spoon

The how to 

In your glass add the bourbon, passion fruit syrup and angostura bitters, give it a stir. Add your ice cube. Squeeze your orange peel on top of the glass and leave it in your glass.


A passion for gin

Ingredients 

  • 50 ml gin
  • 1 fresh passion fruit 
  • 25 lime juice 
  • Tonic water
  • Ice 
  • Garnish: half of a passion fruit 

Tools 

  • Shaker
  • Cocktail strainer
  • Tea strainer
  • Martini glass


The how to 

In your shaker add the gin, the seeds from one hole passion fruit, lime juice and ice. Shake well, double strain it over ice in your glass. Top the glass with your tonic. Garnish with a half passion fruit that has the seeds in.


Aloha

Ingredients 

  • 50 ml coconut rum
  • 75 ml coconut milk
  • Seeds from 1 passion fruit 
  • Ice 
  • Garnish: Passion fruit syrup

Tools 

  • Shaker 
  • Cocktail strainer
  • Tea strainer
  • Collins glass

The how to 

In your shaker add the rum, coconut milk, the passion fruit seeds and ice. Shake well. Decorate the glass with your syrup and add ice. Double stain in your glass.