Not like other manpower in hospitality industry, bartenders especially get a great contribution in successful bar. Not only they meet client's tasting need, but also they create the customer's want. Sometimes they are affected by outside and unworthy elements, so they miss their mission. How do you do to keep they in a stability feeling? How to help bartenders in a great performance?
Michael Neff is one of the founder of Ward III in Tribeca and The Rum House in Times Square. His cocktails have been featured in numerous publications, including The New York Times, The Wall Street Journal, Penthouse Magazine and, of course, Serious Eats.
Below are 20 rules of Michael Neff that applying in training his bartenders. Do you have any to add?
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Michael Neff is one of the founder of Ward III in Tribeca and The Rum House in Times Square. His cocktails have been featured in numerous publications, including The New York Times, The Wall Street Journal, Penthouse Magazine and, of course, Serious Eats.
Below are 20 rules of Michael Neff that applying in training his bartenders. Do you have any to add?
- Do everything you can to make your guests happy within the boundaries you have been given.
- You are on stage and people are watching you. Act accordingly. If you are not comfortable with this, find another job.
- It's not your party. It's not your booze. It's not your bar.
- Know what you serve and why. If you work at a beer bar, make sure you know about beer. If you're new and uneducated, pick a few that you can get to know well, and start from there.
- Sleeping with your customers is a great way to lose money.
- Learn how to make cocktails. Practice the details.
- Tips aren't everything. It's a long-term game, so don't sweat the random crappy gratuity from time to time.
- Cash-handling is king. Neat money shows your customers and owners that you are paying attention to their cash.
- Insist on proper behavior in your bar, whatever that happens to be. If you let the clientele run your establishment, you will never regain control.
- Look the part.
- Learn how to comp and why.
- Control your environment. Is the A/C too high? Is the music too loud? Your clienteles' comfort is directly proportional to the number of stars they will give you on Yelp when they walk out the door.
- Know a joke. Get good at banter. People pay for booze, but they tip for your service.
- Open your mouth. Talk to people. Say hello when they walk up and goodbye when they leave. Chat with your clientele, ask how they're doing, even if it's just passing time. Often, that is exactly what people want from you.
- Branch out. Make sure you have the skill-sets necessary to deliver what people can reasonably expect in your bar, and work to gain the skills you'll need to succeed at your next job. Because you will have a next job, and it will require more of you.
- Keep a clean bar. Turn bottles to face forward. Wipe the bar-top. Straighten the stools. If people think you don't care, they won't either.
- Keep your mouth shut. Don't offer advice. Don't dominate conversations. Keep yourself to yourself.
- Mise en place. It's a fancy French phrase for how you arrange your tools and ingredients. Set your mise, and do the same thing every time. You can't be fast if you're constantly searching for what you need.
- Don't touch your face, hair, or any other part of your body. Cough in to the crook of your arm. Sneeze down. Always be seen washing your hands. Don't be disgusting.
- Behind the bar, you are an illusion, a fantasy, a servant, and an actual person all rolled in to one. Choose wisely which side you choose to present at any given moment.
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>>> Updating hospitality manpower news at Hospitality Manpower Blog
http://hospitalitymanpower.blogspot.com
>>> Find out more manpower services supply
http://vnmanpower.com
