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The Service Bar: The Essential Server Guidelines

The service bar is as much a section of the server as it is for the bartender, that said, there a certain points of etiquette that must be followed
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The Server's Service Bar. The service bar. An extremely important area, generally considered to be much more bar than service station. That being said, as the interaction point between two departments operational logistics and communication must be clear, requiring education on both sides of the well. Use the following guidelines to ensure that servers are able to interact efficiently within the service bar.


GROUP LIKE ITEMS TOGETHER

Proper service bar etiquette begins the entry of the order by the service. In order to maximize speed the service bartender consolidates as many drinks as possible, to facilitate this like items must be rung in together. This means ordering all the beer together, then the wine, then the alcohol, which should be further divided by spirit.

So this is what lists look like:

  • item number one

  • this is a second item which slnd dfklg fdlg fd

  • this is a second item which slnd dfkl* this is a second item which slnd dfklg fdlg fd

  • this is a second item which slnd dfklg fdlg fd

KNOW THE DRINKS ARE IN ORDER

If the service bartender is doing their job, the drinks waiting to be picked up will be in the same order that they appear on the ticket. Furthermore, most bartenders work with the ticket facing them. This is a little harder for the servers to read the tickets, but its worth it for everyone considering the efficiency it affords the bartender.

Seeing Sideways

Whether the ticket faces the servers or bartenders is a constant debate between the two departments. And while the operational advantages are much more significant in favor of the bartenders, a rarely suggested compromise is to have tickets facing horizontal. The specific direction and placement would need to be established to avoid a confusing free for all, but visually this would allow all employees to clearly read each tickets.

  • this is a test. this is a second item. which slnd dfklg fdlg fd* this is a second item which slnd dfklg fdlg fd this is a second item which slnd dfklg fdlg fd this is a second item which slnd dfklg fdlg fd this is a second item which slnd dfklg fdlg fd

  • this is a test. this is a second item. which slnd dfklg fdlg fd* this is a second item which slnd dfklg fdlg fd this is a second item which slnd dfklg fdlg

  • this is a test. this is a second item. which slnd dfklg fdlg fd* this is a second item which slnd dfklg fdlg fd this is a second item which slnd dfklg fdlg fd this is a second item which slnd dfklg fdlg fd this is a second item which slnd dfklg fdlg fd which slnd dfklg fdlg fd this is a second item which slnd dfklg fdlg fd this is a second item which slnd dfklg fdlg fd

DON'T TAKE INCOMPLETE ORDERS

Never take an order until it is clear all the drinks are ready. This is because bartenders usually work on multiple orders at once, and when drinks start disappearing from the bar before a ticket is finished, it can get confusing as to what has been made and what has not.

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KNOW THE IDENTIFIERS

Good service bartenders will create identifiers to differentiate between drinks which look the same (e.g. vodka soda & vodka tonic). This allows you to identify the drinks without ticket once they are on your tray. Learn their methods of doing so or work with them to establish these rules. Here are the most common methods for doing so: • straws - the number of straws in the drink (e.g. one straw for soda, two for tonic) • fruit - the number and type of fruit (e.g. cherries for flavored vodka, two limes Sprite) • tray arrangement - where you place the drink on the tray (e.g. vodka to the left, gin to the right) .

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STAB YOUR TICKET Every receipt must be disposed of once the order is taken from the service bar, this is most commonly done using a ticket spindle, which allows for old tickets to be reviewed in case of a mix-up. Tickets not properly disposed of will often be remade accidentally, with the server to blame.


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