| As a bartender, if you can churn out drinks with | | | | difference to your night. Extra preparation time |
| minimum expenditure of time and effort, you will | | | | before your shift will result much less time and |
| make ridiculous amounts of cash and have the | | | | effort expended during your shift. |
| option to work at virtually any establishment you | | | | * Systems...systems allow you to execute |
| like. All speed requires is the decision to, well, | | | | without thinking, and that's exactly what you |
| move fast. | | | | want as a bartender. You shouldn't have to "think" |
| However, increasing efficiency requires more time | | | | about where to reach for your grapefruit juice |
| and preparation than simply deciding to turn it up | | | | when someone orders a Seabreeze. It should be |
| a notch, and that's exactly why many bartenders | | | | automatic. It should be second nature. |
| collapse under the pressure of being thick in the | | | | Have you ever seen a bartender buckle under the |
| weeds because they fail to take the time to | | | | pressure of a mob of customers all screaming for |
| prepare their bar for maximum | | | | a drink? Well, it's not a pretty sight. When every |
| efficiency.efficiency [i-fish-uhn-see]: | | | | action is second nature, you can keep your cool |
| * Accomplishment of or ability to accomplish a job | | | | easily, even when it gets crazy. Systems mean |
| with a minimum expenditure of time and effort. | | | | you follow the same procedure each time. |
| * The ratio of the effective or useful output to | | | | You don't do things randomly and sporadically, you |
| the total input in any system. | | | | do them the same, every time! Everything from |
| * The ratio of the energy delivered by a machine | | | | the way you set up your bar, to the sequential |
| to the energy supplied for its operation. | | | | order you make drinks, etc. |
| So how do you become more efficient? | | | | * Organization...While organization is a requirement |
| * Contemplation...look at your bar surroundings: Is | | | | of a good system. It's important to stay |
| there anything that can be improved? Is there a | | | | organized throughout the night. Especially if your |
| certain action you hate doing, because it eats up | | | | work alongside other bartenders. |
| so much time? | | | | Put things back in their place. Make sure you're on |
| Now, while you may not be in a position to start | | | | the same page as your co-workers. It drove me |
| reconstructing shelf and fridge space to suit your | | | | nuts when I used to work with bartenders who |
| needs, such a minor change, like the location of | | | | didn't put things back, or worse, because of their |
| your shot glasses, can make a drastic difference | | | | lack of preparation, have to come to my well |
| to the amount of effort you expend in during a | | | | work area and grab a bottle. |
| shift. And if you are in a position to influence bar | | | | As an efficient bartender, you will pull in the |
| reconstruction, do it if it will increase your bar's | | | | highest sales, and create the most enjoyable |
| efficiency! The bottom line is, become aware of | | | | experience for your customers. Instead of |
| your bar's environment and make changes if | | | | dreading "the weeds," you will welcome the |
| necessary. | | | | craziness of working in a busy establishment |
| * Preparation...showing up 30 minutes earlier to | | | | because you know you can handle it. |
| prepare for your shift can make a world of | | | | |