In every bar that you work, you will learn something new about the bar. No one knows it all.

If you cannot remember if a guest ordered salt on the rim for their Margarita, simply rim half of the glass and they can drink from either side.

When a guest with a British accent orders lemonade, they mean lemon-lime soda like Sprite or 7up, but double check.

When a guest with a European accent orders whiskey, they mean Scotch whisky, but double check.

When serving beer to Europeans, know that they like more head on their beer than Americans.

Spotters/shoppers are hired to act like normal guests then report everything they see happening. 

Bottle pourers are used on bottles that are used a lot. Speed is their purpose.

When stocking beer, an easy way to rotate the stock is to move the current beer to the left (or right) of the cooler and the new beer on the empty side. 

All Cognac is brandy but not all brandy is Cognac. Cognac is made from grapes grown in the Cognac region of France. Brandy can be made from grapes and other fruit anywhere in the world. 

Sour mash means that part of the yeast mixture from one batch is used to start another batch. Like the way sourdough bread is made. People think Jack Daniel’s tastes the way it does because it’s a sour mash whiskey. Not true. Many whiskeys are made in the sour mash procedure. Jack Daniel’s tastes the way it does because before it’s put into charred barrels it drips through 10 feet of sugar maple charcoal.

Champagne can only be called Champagne when it’s made in the Champagne region of France and all other bubbly wines must be labeled and called sparkling wine. 

By Mexican law, tequila must be made from 51% of the blue agave plant and mescals can be made from any and many agave plants. 

When you have to tell the guest that you’re out of something, it’s much better to say, "I’m sorry, we’re sold out of that." When you just say you’re out of something it makes it sound like your bar is disorganized, but saying you’re "sold out" sounds like the item they ordered is popular.

All states in America can make bourbon, however, only bourbon made in Kentucky is allowed to say Kentucky Bourbon on their label. 

One thing sobers up the human body and that’s time. Coffee makes a wide awake drunk, food makes a full drunk, and a cold shower makes a wet drunk.

When you start working a new bar do not start moving things around or give advice on where things should be or how things should be done until you settle in after several weeks. And you never want to say, "Well at the last bar I worked we did it this way." No one wants to hear how you did it before, because it doesn’t matter. You’re going to do it the way they want you to do it. 

The classic Martini is made with gin, so, when someone asks you for a Martini and says nothing else the best thing to do is smile, and say, "Sure, do you want me to use your favorite gin?" This lets them know without preaching that a classic Martini is made with gin. 

Whenever you are slow, never just stand around. There’s always something to clean or organize.

You will burn out. Doing a job that is physically and mentally demanding catches up with you. You’ll know when you begin to get snippy with guests and co-workers. It’s okay. Many professions that deal with the public go through the same thing.  Just make sure you take a mini-vacation and recharge. Go out and let someone serve you.

When making drinks you want to strive for only picking up a spirit bottle or mixer once during an order. While you have product in your hand use it in all glasses you need it for instead of picking it up then setting it down.

The drier a Martini is ordered means the less and less dry vermouth they want. So if a guest orders a very dry/extra dry Martini then they usually want like a drop of vermouth or none at all. Some bartenders make jokes and just wave the dry vermouth bottle over the drink. 

When guests spill something on the bar, a lot of bartenders get irritated. The guest is already embarrassed and will say that they’re sorry many times. Just look at them, smile, and say, it’s ok, it happens. Their facial expression will instantly change and they’ll probably leave you a bigger tip.

If you are too busy to get to a guest at the moment, then make sure you acknowledge them in some way. When guests are acknowledged then they don’t mind waiting.

When you’re slammed, don’t get frustrated. You can only go as fast as you can. If your bar is well stocked then just keep going and keep smiling. Guests don’t mind waiting in line. Just make sure that you give each person you are dealing with direct attention. And never forget that if it weren't for these guests you wouldn’t have a job.

Hold spirit bottles firmly and don’t be careless with them. Most bottles have a profit value of $100-$300 each. 

You will spill something and you will break something. The most important thing is not to break glass near the ice well. Sometimes a small sliver can bounce into the well from a few feet away and that’s all it takes for a lawsuit. You simply can’t take any chances and must burn (melt) the ice get new ice.

When a guest breaks a glass, the first thing they tend do is start grabbing for the big shards of glass. You must tell them right away not to touch anything and that you will take care of it. For the extra tiny little pieces of glass, simply wet a bar towel or paper towel and lay on top the pieces then swipe up. The wetness picks them up.

Most bartenders do not like anyone to come behind the bar. They like their space, so if you’re a server, always ask.
 
There will always be good and bad with every bar you work. But this is true for every job in the world. For example, in a hotel bar you might have to walk very far to pick up appetizers in the kitchen, however, there’s a cleaning crew who cleans your floor mats and mops your floor. Or you make killer money at a restaurant; however constantly transferring tabs to servers when guest’s tables become available is a pain. It will always be something.

Have you ever been somewhere and overheard employees talking about their personal or work life? Better yet, did they continue their conversation in front of you? Don’t do this.

If you are a female bartender then you should be able to perform all bartender duties just like the males. You need to change kegs, carry cases of beer, and haul trash. These are part of a bartender’s duty and if you can’t do them then you’re not qualified to work behind the bar. With that said, if you prove that you can do these heavy dirty jobs then at some point you can trade off with the guys by offering to count the money, do end of the night cash out, and clean the bar while they do the grunt work. But it’s important for them to know that if needed you are a team player and are totally capable of doing these duties.

When you make the wrong drink and it’s not carbonated, always strain it into a glass and set to the side. You’ll be ready to use when it’s ordered again. If no one orders that drink again, then you’ll have to record it on the spill sheet. 

It’s a very good habit to never put the bar keys in your pocket. Buy a cheap little hook so it can hook to a belt loophole or something if needed. The reason is so you don't accidentally take them home.

When you turn something over to dry, you must always have it propped slightly in a way so that air can get up under it.