Bartending is all fun and games, and then when you actually do it, reality hits you like an ice-cold shower. You have to remember this recipe and that garnish, and where in the world does that lemon twist go? You JUST read about it a minute ago, why did you forget it already?
You’ll probably get fired because you can’t memorize recipes well enough.
You won’t, though. Nobody will scream in your face or fire you because you’ve forgotten how many ounces go in a margarita. You’re a beginner, it’s okay.
Unfortunately, there are plenty of things you won’t find in a training manual that could go wrong and get you in trouble.
What Catches New Bartenders Off Guard
Education is important, and don’t let anyone tell you otherwise.
That’s why all states have their own certifications: Texas has TABC (Texas Alcoholic Beverage Commission), California has RBS (Responsible Beverage Service), Illinois has BASSET (Beverage Alcohol Sellers and Servers Education and Training), Arizona has Title 4, and so on.
You absolutely should get educated because you won’t go far without it. Especially considering you need a valid license to work (depending on industry and where you tend to work). This is also why you’ll often see candidates enroll in licensing prep course programs, just so they’re better prepared for the actual licensing exam, and they increase their chances of acing the test.
So in the case of the Texas TABC – for instance – you’ll see Texas TABC certification prep courses being used before the subsequent licensing exam. Each industry and each state might have different mandates/prerequisites regarding the license, so each of the courses tends to be tailored.
Still, education doesn’t prepare you for everything.
Being Fast Doesn’t Mean a Thing If Everything’s Wrong
Speed isn’t the whole game, which is hard to believe when you have tickets printing and people staring from the other side of the bar.
But if you move too fast, you’ll just end up making mistakes and making patrons mad.
If you can do your job fast, that’s a huge plus, but you need to learn how to be fast the right way, so make it easy on yourself. When you get an order, repeat it back. Once you’re done with a bottle, put it back in the exact same spot every single time.
Wipe down your station over and over because you can’t overwipe it.
Fake IDs Are Harder to Spot Than You Think
Not all fake IDs look fake, so don’t expect crazy typos and smudgy letters.
Some fakes look quite convincing until you get a closer look, so take your time with this.
Do the usual ‘check the ID photo against the person’s face’ technique and try to match the key facial features (eyes, nose, mouth, eyebrows, cheekbones, chin, jaw, ears, etc.). This is pretty much your first line of defense, and it’s also the most powerful tool in your arsenal.
Next, check the birth date and do the math. If it’s a fake, sure, this won’t matter. But if it’s not, you’ll still catch a few drifters (and yes, this happens frequently; it’s not uncommon AT ALL). If you want to spot fakes, then go for the expiration data; most fakes get this part wrong. And if you’re experienced enough, and you’ve handled thousands of IDs already, then you’ll also easily notice differences in weight and/or texture (the real thing isn’t easy, nor is it cheap to replicate), most fakes will feel a bit off.
A person being nervous is also a clue, as is someone who’s too confident and tries to rush you.
Most People Look Drunk Too Late
While slurred speech and stumbling are definite signs of being drunk, by the time they show up, the person’s been drunk for a long time.
Intoxication starts to show up earlier than that, and you’ll recognize it when a guest gets louder than before or orders the same drink twice without realizing it. Their coordination will become more and more off, and their mood will swing for no apparent reason. If it’s a group setting, this is harder to notice, but remember that it’s perfectly okay (and necessary in some cases) to cut someone off.
It’s uncomfortable, but waiting too long is a lot worse.
Cutting Someone Is Tilt-Inducing
Communication is key here. It’s not just the words you’re saying. It’s also HOW you’re saying them.
Stay calm, stay content, and keep your voice down (at least try to; and with practice, this becomes easier, especially if you already know what to expect).
You don’t want to embarrass someone in front of their friends because that almost always ends up in an argument. This means no finger pointing, no raised voices, and pretty much try using neutral language. Be firm, but polite. Be professional. And if you want to add an extra touch, be understanding. People aren’t frustrated with YOU per se; they’re frustrated mainly with themselves and the situation they’re in, and you’re the only ‘punching bag’ in the vicinity. So, don’t take it personally.
Also, if you see someone who’s a bit too tipsy (had a few too many), a simple “I can’t serve you anymore tonight” will carry you a long way.
And if they get mad and it seems that things are about to escalate/go sideways, well, too bad.
You can always call security or your manager.
Being Friendly Isn’t the Same as Being a Yes Person
Guests expect bartenders to be friendly and pleasant, and that’s exactly what you should be.
With that being said, it’s one thing to be pleasant and a whole other thing to say yes like you’re a parrot. A guest can ask you to make an exception for them, and as tempted as you might be, if you do it, you’ll have to make an exception for everyone. Otherwise, you’re not being fair.
You absolutely must keep a professional distance if you want to be successful.
Conclusion
At some point, you’ll mess up. It’s normal, and it’s to be expected.
Sure, it’ll be embarrassing, and you’ll try your hardest not to mess up again. It might not be the same mistake, but you’ll make a good deal of them because that’s how learning goes.
Just make sure you learn from these situations, and it never hurts to be mentally prepared for what could go wrong. Every bartender has been in your shoes, and they all know there’s a lot more to this job than memorizing recipes.
You’ll get the hang of it.
Meg is an author at Cinnamon Hollow. She writes on a variety of topics sharing tips and ideas for daily life.
