What Is The 50 Rule In Bartending

What Is The 50 Rule In Bartending – The number one question I get emailed is “what should a new bartender know before starting their first shift?” or “what does a new bartender need to do to succeed?”. So instead of answering each question independently, I thought I’d put together a nice summary post that lays out the basics. This is also a good post for anyone who frequents the bar, as it gives you an idea of ​​what goes on behind the mahogany.

1. Be professional! You may be going to university with no intention of becoming a bartender, but that doesn’t mean you can be lazy. You’d be surprised how many important people come through the bar. Many of these people own businesses, law firms, sports teams, and anything else you can think of. If you work in school, these people can be an important asset when you graduate; they may even offer you a job. It’s not what you know, it’s who you know. People also give good advice if you treat them with respect and dignity.

What Is The 50 Rule In Bartending

What Is The 50 Rule In Bartending

2. Stand your ground. The food and beverage world is a strange work environment. Often, employers completely ignore labor laws and workers’ rights. I can guarantee you’ll be annoyed at one point or another, especially if you’re a woman. You will also work with many people who want to lead you. Be strong, hold your own and don’t let anyone push you down. If you feel that the working conditions are not to your liking, do not be afraid to leave on the spot. Jobs are plentiful and honesty and persistence are traits that impress real employers. But be prepared to cancel it until you have a month or two of experience. Then start climbing the ladder to bigger and better things.

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1. Keep moving and don’t stop. There is always something to do behind the bar. This rule applies to rookies and pro alike. If you can’t find anything to do, ask one of the experienced bartenders. If you want to make an impression, ask the bartenders for a few things that will help you avoid bothering them all the time.

2. Stay off the road. When the rush hits and the main bartenders start working, watch and learn, but don’t get in their way. Bartending with other people is like a dance and everyone needs to know the steps. Since you’re new, you don’t know the steps, so you step on people’s toes and annoy them. The best you can do is do what they tell you to do. Reserve the bar, clear the bar, clear the bar.

3. Do not touch the tips under any circumstances. Most experienced bartenders have had to deal with thieves behind the bar. As I said, this industry is interesting, unfortunately, theft is rampant in this business. Since you’re new, what you do in tips is courtesy of experienced bartenders. It is their skills and experience that make customers happy and get advice. You will need to spend a little time earning their trust and respect before you can touch trust money. Don’t take it personally.

4. Keep your conversations short. As a new bartender, it’s easy to get stuck talking to a lone bar patron. Then you’ll be left behind, which doesn’t make anyone happy. If you need to interrupt the conversation, walk backwards while talking to the patron until the conversation is interrupted. Do what you need to do, then start the conversation again. Or be honest and say you have work and will be right back.

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Consider bartending a “trade” like a welder or pipe fitter. You don’t just walk in and be cool because you’re behind a log. Becoming an expert takes time and skill. As you improve, you start to feel like you’re “in control” and no longer feel like you’re riding a mechanical bull at top setting. Then you seem to have seen it all, heard it all, and known it all.

Only then will bartending become a real joy. Then you begin to “dance” with your colleagues and seem to be able to read their minds and predict their actions before they do. This is because you will gain the knowledge and understanding of what needs to be done and can do it quickly and efficiently. Here are some dos and don’ts when going for that big cocktail competition prize. Bonus: There are some great life lessons here too.

By Andra Zeppelin on Dec 27, 2016 at 8:44 am MST Restaurateur Brian Dayton on The Five Basic Rules of Hospitality, The Importance of the Dishwasher: Cost from Restaurateur Justin Cucchi, Sean Kenyon of Williams & Graham: Bartender of the Year, and Sean Williams and Graham’s Kenyon will teach your bartenders their trade

What Is The 50 Rule In Bartending

Home features an Eater column behind the scenes of the restaurant business, written by owners, operators, chefs and others celebrating our favorite establishments. Today, renowned bartender Sean Kenyon, owner of Williams & Graham and the Occidental, talks about the basic rules of participating in cocktail competitions for experienced and aspiring bartenders. Kenyon was named America’s Bartender of the Year at the 2014 Spirited Awards, one of the highest honors. The following year, his LoHi speakeasy was named America’s Best Bar by the same organization.

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It seems like a new cocktail challenge is announced every week. They are everywhere. Sponsored by alcohol brands, distributors, soft drink (or even food) companies, bartending organizations, and more. Prizes range from bragging rights to distillery visits (some international) to outright cash prizes, some as high as $25,000. In the past 12 years, I have participated in more than 50 competitions. I won a bunch, but most of the time I didn’t win. I have judged, organized and participated in many other things locally and nationally. I’ve seen how judges around the world judge competitions and what they look for in a highly competitive bartender. I have successfully coached several bartenders through international competitions. The thing is, I’ve seen a lot…enough to advise on a successful competition. This list is not a definitive way to win competitions, just some tips on how to best prepare and compete. The rest is up to you.

1. Read and understand the rules. Many competitions have their own rules. If you’ve ever competed in an IBA (International Bartenders Association) competition, you know there are about 20 pages of rules to read. It’s very high, very clear and unbelievable. Nobody bartends IBA style in real life. But, we are not talking about IBA here. Most branded competitions have specific criteria related to dress code, time limits, ingredients, drink style, garnishes, homemade ingredients, equipment, and most importantly, the use/volume of the sponsor’s spirit. It’s up to you as a competitor to know them and apply them to your drink, presentation and preparation. I’ve seen many bartenders work their asses off to get into a competition only to get disqualified for not understanding the rules. If you read the rules and do not understand them, contact the sponsor for clarification. As far as I know, no one has been disqualified for asking too many questions. Avoid contests that require you or your brand to be promoted on social media as an entry requirement.

2. Take time to develop the drink. Think a little. Be creative. In general, you will not win the competition with a simple “Mr. Potato Head” substitution. (for example, changing the curacao from the sidecar and replacing it with peach liqueur). Expand your boundaries. Experiment with flavors and preparations. Find unique combinations. Work it out with your peers, have them taste it with you. If possible, practice on your guests at the bar. The look is good, but make sure you are confident in the final product. You are ultimately the one standing in front of the judges. Also, make sure your cocktail lists the sponsoring ingredient, if applicable. Adding a ton of aromatics and amaro (if that’s not the goal of the competition) can easily overpower the taste of the cocktail and the judge.

Prepare the drink before serving. Most bartenders do things at the last minute, and that applies to applying online for cocktail contests. Most people wait until 11:59 p.m. period and quickly throw out a drink that has never been made with a spirit they have never tasted. I have known many contest deadlines where there were twelve submissions

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