| As an owner/operator or manager of a food | | | | cooperation that breeds success on all counts. |
| service operation that serves liquor, wine, and/or | | | | It is very simple logic to understand that if it |
| beer, it is most important that you make sure | | | | takes a long time for the waiters to obtain |
| the waiters are getting proper bar service. In my | | | | beverages from the bar, then their customers will |
| consulting work, there have been too many times | | | | wait a long time for their beverages. Poor bar |
| when the waiters gets slowed down or thrown | | | | service has a negative domino effect on the |
| off balance because of poor bar service. | | | | dining room service. If the waiters already know |
| Now, I have been a bartender in the past, and it | | | | that it is difficult to obtain beverages efficiently |
| is not an easy job. There are many times when | | | | from the bar, then they will also hesitate in their |
| the waitstaff orders improperly, does not have | | | | upselling efforts while serving tables. The extra |
| the correct glasses set up for pouring, does not | | | | income and trying to please the customers will |
| pick up drinks on time etc. This makes life hard | | | | not be worth dealing with poor bar service. |
| for the bartender keeping him/her from providing | | | | Again, the simple solution to this problem is for |
| proper service for the waitstaff and customers | | | | the restaurant manager running the dining room |
| sitting at the bar. In every waiter training | | | | to make his/her presence known to the |
| program, there should be intensive lessons for | | | | bartender---- especially when the dining room is |
| knowledge, preparation, technique and speed (and | | | | experiencing the "rush." If the bartender is still |
| everything else connected to proper waiter skills). | | | | unwilling to provide fast and efficient service to |
| But assuming this is done, the next step is to | | | | the waitstaff while being observed by a |
| keep an eye on the service bar, especially when | | | | restaurant manager, then obviously a much larger |
| the restaurant dining room has just begun to get | | | | problem exists with this employee. Either some |
| slammed with tables. The bartender must be on | | | | extra bar training must be provided for this |
| the ball, and not serve slowly or improperly for | | | | employee or maybe a little sit down powow, |
| this will definitely disrupt the dining room service. | | | | where the purpose of being a restaurant service |
| My forte was always working as a waiter, and I | | | | employee must be explained in detail. |
| have worked with some incredibly talented | | | | So, my basic advice to improve dining room |
| bartenders in my time. I especially remember one | | | | service here is to keep a watchful eye on the |
| bartender, before the age of computers, who | | | | bartenders during the very busy hours otherwise |
| would see a waiter coming toward the bar and | | | | reputation and revenue will be unnecessarily lost, |
| instinctively shout "What do you need?" This is | | | | not to mention waitstaff morale including the |
| the kind of restaurant service attitude and | | | | incentive to upsell. |