An e-mail from Sherron…

I am currently beginning my own private party bartending because this is something I’ve always wanted to do. I’ve been researching your site for information, but I haven’t found any information on what should be charged as for parties or events. Can you give me some information on prices and what not as of charging for parties or events? I don’t know where to begin in that area of a price to charge or even what profit I could make.

I get this question all of the time! And it is a great one. In fact, I even devote an entire chapter (and quite a long one) to Mobile Bartending Rates and how you should find the rate that works best for you and your customers. I have soo much that I want to say on this topic that I felt that I had to turn Sherron’s email into a blog post. If there is ONE article that you should read on my blog…THIS IS IT! So, I hope you are ready to get your hands a little dirty, ready?

CHARGE WHAT YOU WANT:

As a business owner, you have the POWER to choose your rates! You do not have to have “competitive” prices, and you do not have to charge the same week after week! And frankly, you must ask yourself this question: “If I charge my client $XXX.xx, is that WORTH it to me?” If the answer is “no”…than you are NOT charging enough! I know that isn’t exactly the answer you wanted, but as long as you have the mindset that you can charge WHATEVER you want, you will be successful!

PREMIUM RATES=PREMIUM SERVICES

People really believe that they get what they pay for! You proudly show off those $200 jeans that are cost no more than the Target brand. Your clients will proudly flaunt their premium bartender that is always booked and in high demand, even if you charge WAY more than the competition.

YOUR RATES ARE NOT FIXED:

On my bartending website, I NEVER display my rates…why? Because they change depending on my mood! That’s right, when a client calls, I am actually interviewing them! If they live in a “bad neighborhood” or they sound cheap or rude, etc, I increase my rates! I am always booked every weekend, I do not care if I don’t book them! Someone else ALWAYS comes along!

WHEN DEMAND INCREASES, SO DOES YOUR RATE:

There are days, months, and seasons of the year where your services will be in higher demand than others. You can only be in one spot at a time, right? Well…increase your rates, when this happens. (BTW, for all you beginner mobile bartenders, we are turning the corner onto the BUSIEST time of year! The FALL is crazy and it ends with a bang with Christmas and New Year’s…so get ready! Oh and my product: Bartend-4-Profit identifies all fo the major holidays and seasons where you should be increasing your rates!)

DON’T CHARGE BY THE HOUR:

I hate this! (Actually I love it! When my competition does this it makes me look sooo much better) Listen up guys, this one is important! never charge based on the hour, because no one should ever hire you for just an hour! You are charging based on the “EXPERIENCE!” YES! Your bartending experience that you provide your clients, for an evening of your services! So, instead of “Our rates are just $25/hour” say: “An evening of our bartending services includes 5 hours of bartending complete with all professional bartending tools and equipment for just $155.” If you take away one thing it is this:

Increase your Perceived Value and you can charge what you want! When you sell your client on an “Experience,” your Perceived Value will skyrocket!

DON’T FORGET ABOUT GRATUITY

Remember folks, this is just to get in the door! I inform all of my clients of the required gratuity. Standard rate is anywhere from $1-3/per guest (if they do not let me put out a tip jar) This means your gratuity should match or exceed your initial rate!

THE UPSELL:

Now your client is ready to book you! Rent them a bar ($30-60.00), glassware (.$50/glass) and servers ($130) to make even MORE money! This is your upsell!

PUTTING IT ALL TOGETHER:

Ok, so if you are new into mobile bartending, charge less so you can break into more events and get the experience and confidence you need. Depending on your area and demand for mobile bartenders, something like $100-150 is a great starting out rate.

Once you have a Reputation, Experience, and Confidence, why not increase your rates to $175-$225 for just 4 hours and then an additional $35 for each additional hour they decide to keep you. And remember, you always have gratuity!! The Bartend-4-Profit System & Tip Attraction shows you how you can EASILY increase your tips and become an entertainer for your guests.

Well…does that help? It works for me and my staff, and it is helping tons of bartenders that I have helped and coached all over the country (and Canada!) Please POST your comments below and any additional questions that you may have.

For now, focus on getting ready for this Fall Season, Halloween parties are HUGE! So get out there, market your services and make some money!

To your Bartending Success,

James Wedmore
Bartend4Profit.com

]]> http://www.bartenderconfessions.com/mobilebartenderrates/feed/ 7 http://www.bartenderconfessions.com/bartendinglies/ http://www.bartenderconfessions.com/bartendinglies/#comments Sun, 17 Aug 2008 03:55:47 +0000 admin http://www.bartenderconfessions.com/?p=82 At Bartender Confessions, my writers and I are big advocators of busting the myths behind bartending! I am all about working LESS and making MORE money! The problem is, most people are intimidated by a bartending job and feel that they could never become a bartender themselves. Thanks to guest-author Jeremy Shirk (author of Make Money Bartending) we can rest easy! He has provided us with a great article on some of the biggest bartending myths of all that keep most people from ever getting started! Take notes people!

The 3 Biggest Lies Of Bartending

In my time as a bartender, I’ve come across what I like to call the “3 Biggest Lies of Bartending”.

A long time ago before I set foot into this industry, I was convinced by others that the following were �requirements� in order to become a successful bartender.

Well, I’ve had great success in this industry as a bartender, and let me tell you, I got there without any of the so called �requirements�listed below, and you can too.

So here they are�

Bartending Lie #1 – You need to know hundreds of drink recipes to be a great bartender.

Nothing could be further from the truth! I make the same twenty drinks every night at the nightclub I currently work.

Sure, there are drinks other than those twenty that get requested once in awhile� but it�s nothing you can�t handle.

If I get “stumped”, I’ll ask the bartender I�m working with, look it up in the recipe guide, or ask the customer.

Yeah, that’s right, if all else fails, ASK THE CUSTOMER how to make it. There’s no need to have an ego around this. If the customer doesn�t know, I’ll try and narrow down a color/flavor and make them one of my specialties. (which they end up liking better anyway)

No matter what type of establishment you work or want to work at, they’ll have a base of twenty or so drinks that are asked for, not hundreds.

Sure, it’s nice to have a some killer drink recipes up your sleeve when someone asks “Make me something good.” But you don’t have to know hundreds of drinks before you step behind the wood. There’s no need to numb your brain studying recipe books in order to become a money-making bartender.

Bartending Lie #2 – You need a Bartending “Certificate” or “License” to bartend.

I’m not sure where this concept came into existence (although it sure benefits bartending schools). But there is absolutely, positively NO LAW that requires you to have a license or certificate to bartend.

Now, many states and provinces require an alcohol awareness certification to ensure responsible service. But this is required by all service staff in the industry and is issued by the government for a fraction of the cost of a bartending school tuition.

I�’e got nothing against bartending schools, they are a great way to get your foot in the door and get confident behind the bar, but their “certificates” aren’t mandatory in order to bartend.

Bartending Lie #3 – You need to “pay your dues” and work as a bar back for years in order to bartend at a hot spot raking in the big bucks.

This is absolute bull! I know so many bartenders that got behind the bar faster than you can imagine� including myself.

If you think it takes years, it will take you years. If you believe there’s a better and faster way, you’ll find one. Either way, you’ll prove yourself right.

If you’re looking for proven strategies for landing your dream job as fast and easy as possible, then check out my highly acclaimed Bartending Secrets Exposed program.

If you’ve been sitting on the fence, saying you’d like to become a bartender someday. Then I hope the truth revealed here will inspire you to get up and get going to make it happen.

~~~
The author of this article, Jeremy Sherk, is an expert, world-class bartender who has helped thousands of bartenders land their dream job and explode their level of cash tips. Rather than hitting your head against a brick wall trying to succeed on your own, let him take you by the hand and show you exactly how to land the bartending job of your dreams making hundreds in cash per night! 100% Guaranteed! Click here now for all the details!

]]> http://www.bartenderconfessions.com/bartendinglies/feed/ 0 http://www.bartenderconfessions.com/too-fast-too-furious-drunken-nights-part-ii/ http://www.bartenderconfessions.com/too-fast-too-furious-drunken-nights-part-ii/#comments Thu, 14 Aug 2008 03:52:47 +0000 admin http://www.bartenderconfessions.com/?p=81 And now, with out further adu, Part II of Jeremy Shirk’s(author of Make Money Bartending) blog post on increasing your speed as a bartender. Why is this so important? Well…the faster and more efficient you are as a bartender, the more tips! You can serve more customers and they wait less for their beverage. You’re happy, they’re happy…it’s a win-win! ENJOY!!

Becoming An Extraordinarily Fast Bartender – Part 2

ef-fi-cien-cy [i-fish-uhn-see]
n. pl. ef-fi-cien-cies

1. accomplishment of or ability to accomplish a job with a minimum expenditure of time and effort.
2. The ratio of the effective or useful output to the total input in any system.
3. The ratio of the energy delivered by a machine to the energy supplied for its operation.

As a bartender, if you can churn out drinks with minimum expenditure of time and effort� you will make ridiculous amounts of cash and have the option to work at virtually any establishment you like.

In Part 1, we spoke of ways you can increase you speed. All speed requires is the decision to� well� move fast. However, increasing efficiency requires more time and preparation than simply deciding to turn it up a notch� and that�s exactly why many bartenders collapse under the pressure of being thick in the weeds� because they fail to take the time to prepare their bar for maximum efficiency.

So how do you become more efficient?

1) Contemplation

Look at your bar surroundings:

Is there anything that can be improved?

Is there a certain action you hate doing, because it eats up so much time?

Now, while you may not be in a position to start reconstructing shelf and fridge space to suit your needs, such a minor change, like the location of your shot glasses, can make a drastic difference to the amount of effort you expend in during a shift.

And if you are in a position to influence bar reconstruction, do it if it will increase your bar�s efficiency! The bottom line is, become aware of your bar�s environment and make changes if necessary.

2) Preparation

Showing up 30 minutes earlier to prepare for your shift can make a world of difference to your night. Extra preparation time BEFORE your shift will result much less time and effort expended DURING your shift.

3) Systems

Systems allow you to execute without thinking, and that�s exactly what you want as a bartender. You shouldn�t have to �think� about where to reach for your grapefruit juice when someone orders a Seabreeze. It should be automatic. It should be second nature.

Have you ever seen a bartender buckle under the pressure of a mob of customers all screaming for a drink? Well, it�s not a pretty sight.

When every action is second nature, you can keep your cool easily, even when it gets crazy. Systems mean you follow the same procedure each time. You don�t do things randomly and sporadically, you do them the same, everytime! Everything from the way you set up your bar, to the sequential order you make drinks, etc.

4) Organization

While organization is a requirement of a good system. It�s important to stay organized throughout the night. Especially if your work alongside other bartenders.

Put things back in their place. Make sure you�re on the same page as your co-workers. It drove me nuts when I used to work with bartenders who didn�t put things back, or worse, because of their lack of preparation, have to come to my well/work area and grab a bottle.

As an efficient bartender, you will pull in the highest sales, and create the most enjoyable experience for your customers. Instead of dreading �the weeds�, you will welcome the craziness of working in a busy establishment because you know you can handle it.

~~~
The author of this article, Jeremy Sherk, is an expert, world-class bartender who has helped thousands of bartenders land their dream job and explode their level of cash tips.

Rather than hitting your head against a brick wall trying to succeed on your own, let him take you by the hand and show you exactly how to land the bartending job of your dreams making hundreds in cash per night! 100% Guaranteed! Click here now for all the details!

http://www.bartenderforprofit.com/mc/index.html

Becoming An Extraordinarily Fast Bartender – Part 1

Your speed and efficiency behind the bar is crucial to your level of tips as well as the quality of bar you can work at�

So, how does one become a faster bartender?

Speed and efficiency are the two primary ingredients of a �fast� bartender. Efficiency is working �smarter�, exerting raw speed is working �harder�.

With that said� please do not underestimate the importance of speed. Both efficiency AND speed are crucial to becoming a fast, money-making bartender. Just because you�re efficient doesn�t mean you can slack it behind the bar, being efficient simply means you won�t be wasting any effort.

If you�ve ever been �in the weeds�, you know that there�s no time to waste� you�re flying and moving as quickly as possible! Having a systemized, efficient bar setup will allow your night to flow� you�ll be able to effortlessly stay in the zone without hitting any unnecessary �speed-bumps�. Being �in the weeds� will no longer take you over. You�ll actually find yourself relishing the opportunity to be behind the bar when it gets crazy!

Increasing your actual speed, like anything, comes with practice. If you�re concerned about your speed, try practicing pouring shots over your kitchen sink at home.

Does this sound crazy? Well, in my early days I did exactly that. I would fill up an empty liquor bottle with water, stick a pour spout in it, and just crank out shots as fast as possible.

Doing this for just 10 minutes a day will drastically increase your shot pouring speed in as little as a week!

You can also try setting up a few different bottles with water to more closely resemble an actual behind-the-bar experience� where you�re moving back and forth, grabbing different bottles, etc.

~~~
The author of this article, Jeremy Sherk, is an expert, world-class bartender who has helped thousands of bartenders land their dream job and explode their level of cash tips.

Rather than hitting your head against a brick wall trying to succeed on your own, let him take you by the hand and show you exactly how to land the bartending job of your dreams making hundreds in cash per night! 100% Guaranteed! Click here now for all the details!

In this article, Jeremy shares with us his secrets to nailing that interview and securing the bartending job of your dreams!

Proven Job Interview Techniques To Seal The Deal And Land Your Dream Job Bartending

Your mouth is dry, your palms are sweaty, your heart is beating so fast it feels like it’s going to pop out of your chest!

Sound familiar?

Just a common case of interview anxiety. For most people, interviews are very uncomfortable. The mere thought of them causes anxiety and nervousness… and this is the last impression you want to give a bar manager during an interview!

The competition is fierce in this industry, so why do you always “bomb” during the interview?

You probably walk out of them and think of all the things you could’ve said, how you could’ve answered certain questions, but this doesn’t matter, it’s how you perform during the interview that gets you the job.

There’s already enough things out of your control that you’re competing with, so why work against yourself?

Let me show you how to be in your full power during the interview, so that scoring your dream job and leaving the competition in the dust comes easily and effortlessly to you!

=-=-=-=-=-=-=-=-=
Dress The Part
=-=-=-=-=-=-=-=-=

Dress as though you already work there, give the interviewer a rock solid visual of what you’d look like behind the bar… this makes it more probable that they’d consider you for the job.

Remember also that this is the service industry. Unless you are applying to a five star hotel, there’s no reason to show up in a suit and tie for the interview. This is trying too hard. Wear the same type of attire the employees wear.

=-=-=-=-=
Breathe
=-=-=-=-=

Before the interview, take a few nice, deep breaths to calm and relax yourself. This helps get oxygen to your brain and also releases tension. It can be a painful process to be seated and waiting to be interviewed by the employer, this will ease that pain and clear your head so you can “knock ‘em dead”.

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Make Eye Contact
=-=-=-=-=-=-=-=-=-=

If you can’t bring yourself to make eye contact with the interviewer, you can forget about getting the job.

When being asked a question, if your eyes look to the floor or to the side when answering it gives the impression you’re not telling the truth for starters, and it also represents a lack of confidence, which isn’t something you find among good bartenders.

Look the person in the eye when speaking and more importantly, when listening. This is easier said then done if you’re in the habit of not doing it, becoming aware of it is all takes.

=-=-=-=-=-=-=-=-=
Firm Handshake
=-=-=-=-=-=-=-=-=

Be conscious of your handshake. I cannot stress this enough! A weak handshake gives a terrible first impression of you. Again, as with poor eye contact, it represents a lack of confidence. This is not what you want to do to kick start the interview.

A nice, firm, handshake gives an excellent first impression and will start the interview off on a strong note. No matter what you have to do, remember to do this.

=-=-=-=-=-=
Act As If
=-=-=-=-=-=

There’s no better remedy out there than “acting as if”. Act as if you are the best bartender in the world. Walk into the interview with that attitude and you’ll be surprised at the kind of energy you feel and the outlook you have.

You’ll tap into raw genius that you never thought you had. You’ll answer questions and give the interviewer exactly what they want to hear.

=-=-=-=-=-=
Be Direct
=-=-=-=-=-=�

I hardly ever watch TV, but one show I simply cannot miss is The Apprentice. I make it a point to watch this show. I mean, how often do you get see a billionaire in action? Being able to see the behavior and demeanor of Donald Trump is my sole reason for tuning in.

One thing he preaches in his books and practices in his life is being direct. This is a must during a job interview!

The opposite, rambling and excessive talking, is a sign of nervousness so avoid it at all costs. A lot of people actually are nervous during the interview so rambling is a common thing. But when you are as direct and to-the-point as possible, this reflects self-confidence and certainty, when you do this you will stand out above and beyond every other applicant.

Do not confuse “direct” with “rude”. When answering a question, tell the interview exactly what they need to know, without a life story which only you care about.

=-=-=-=-=
You Ask
=-=-=-=-=

This may sound like a shock to you, but it’s not the interviewer that should be asking all the questions during an interview. The way you want to approach an interview is… you are interviewing them!

By doing this, you may find that they’re not the best place to work for after all. You may find out it’s not a good fit for you.

For example, the requirement may be for you to pool your tips after each shift. A definite thing to avoid in a potential employer! I explain this, along with everything else you must avoid when “screening” employers in Bartending Secrets Exposed.

Have a written list of questions to ask the interviewer. The one who asks the questions is in control, this is not to say to not let them ask you any questions, but have some of your own to balance things out.

When you have questions for the interviewer and you get them talking, they’ll love you for it! People love to talk about themselves and if you can do that you’re scoring huge points and establishing a connection. Believe me, it works.

Some not so obvious examples that will impress the interviewer are:

What sort of staff training is in place here?

How long have you been employed here?

What is the nightly sales record in this bar?

Do you allow low-risk, controlled flair bartending?

What is the turnover like in this establishment?

What’s stopping you from hiring me today?

Will you allow me one unpaid shift to prove myself?

=-=-=-=-=-=-=-=-=-=
Have Some Class
=-=-=-=-=-=-=-=-=-=

Avoid doing what so many people out there do, which is only think about themselves.

What do I mean by this?

I’m talking about the kind of person who walks into the interview and starts asking about pay and vacation time right from the get go.

These questions are focused solely on what’s in it for YOU. You don’t want to do that. Show some class and character by asking about those types of things towards the end of the interview.

You should start by asking questions about the actual job and how you can best service THEM as an employee. i.e. What you’ll be required to do for them, what sort of training is in place, how many shifts will you be able to work etc.

I hope this article gave you some good ideas and gets you thinking about what you can do better to score the bartending job of your dreams!

~~~
The author of this article, Jeremy Sherk, is an expert, world-class bartender who has helped thousands of bartenders land their dream job and explode their level of cash tips.

Rather than hitting your head against a brick wall trying to succeed on your own, let him take you by the hand and show you exactly how to land the bartending job of your dreams making hundreds in cash per night! 100% Guaranteed! Click here now for all the details!

What to do when you DON’T get tipped

Heaven forbid this will ever happen to us, but it DOES happen, and when it does, we HAVE to be prepared with what to do next!

I want to do something a little different here.

I want to hear YOUR response to this question, and then I will post the best answers so we can all learn from each other.

It’s a question I get all of the time from bartenders everywhere, and it’s a great one!

What do you do when you don’t get tipped by your customer?

Whether you are working at a bar or a restaurant and you serve a customer who does not tip you, or you work an entire night for a private party and you don’t get tipped (or tipped poorly)…

WHAT DO YOU DO??

As bartenders, we survive and depend on our tips, so it really hurts us financially when we don’ get that tip we worked so hard for.

Recently, one of my bartenders did an event for me. The client who hosted the party was from a different country (I will not identify due to incorrect stereotyping for bad-tippers!).

Anyway, at the end of the night, the client walked up to my bartender, said thank you, HUGGED HER and gave her a $5.00 tip.

FIVE DOLLARS?!

My bartenders are used to making $100-$300 in a tip at the end of the night (and sometimes way more!!)

Needless to say, my bartender was devastated and confused. She thought she did an outstanding job, and the host loved her!

But I gave her tons of helpful advice that I use for those rare times when my tip is below par or non-existent. Advice that she truly took to heart that she believed was very helpful.

But I ask you, in your bartending or serving position, WHAT DO YOU DO WHEN YOU DON’T GET THE TIP YOU DESERVE?

Please reply in the comments section of this BLOG. I will then compile the best answers along with what I have done in the past and will create a great article that everyone will get a FREE copy of!

So send me your answers, THANKS GUYS!

To your Bartending Success,

James Wedmore
Mobile Mixologist
Bartend4Profit.com

I get this question fall of the time and it kills me that this misconstrued perception stops people from ever becoming a mobile bartender!

How much experience do you really need?

Time and time again I have had bartenders tell me that they do not have enough experience to do what I do!!

WHAT?! That is Loco! Each and every one of my bartenders that works for me, had ZERO bartending/serving experience before they started.

I trained each and every one of them in one afternoon. They had some drink recipes to memorize as well as a few other crucial elements, but every single one of my bartenders already had one key ingredient that made every host and customer LOVE them after their very first event.

They are personable!

When it is 12:30am and you are drunk, does it really matter if the bartender makes the best Dirty Martini in the world? He has been making you laugh all night and taking extra special care of you to make sure you feel like a king!

So…when I get that question, “How much experience do I need to start mobile bartending?” the answer is

NONE!

The Bartend-4-Profit System even includes a Bartender Crash Course which teaches you everything you would ever need to know to become the best damn mobile bartender!

Think about it! At a bar or restaurant, bartenders are forced to memorize specialty drinks, make blended cocktails, work a POS, serve food, restock everything, change kegs, and handle money! That is hard work!

At a private party, you can get paid WAY more to poor beer and wine and a few basic cocktails all night. No cash, no credit cards, no restocking, and no complaining customers!

It is so easy you have no idea! I love my job!

Actually, the only tricky (yet fun) part comes in your marketing. How can you book more gigs, charge more money, and pick the best clients & parties?! Oh! Don’t worry I teach you all of that!

For now, take a look at your current situation. Is the only thing holding you back from becoming a mobile bartender the fact that you feel you are not “qualified?” If you’ve learned anything from me, you will know that that is crazy!

Some Tips on Self-Teaching:

If you want to jump right into Mobile Bartending, but do not have the “bartending experience” or you havn’t purchased The Bartend-4-Profit System yet, here are some great tips on how to teach yourself how to bartend!!

• Don’t waste your money on bartending schools!
• Frequent bar & restaurants during peek hours and WATCH!!
• Come back to these bartenders when they are NOT busy and ask as many questions as possible!
• Pick up a drink recipe book and start learning the POPULAR drinks only! A few martini-style drinks, simple built ones, and any other one that sounds familiar
• Practice at home with old vodka bottles filled with water (get speed pourers)
• Practice with the REAL THING and enjoy! I your cocktails are too strong/weak, adjust!

That’s about it! Learn how to open beer and wine, and you are ready to start bartending private parties and events!! Now get your butt out there and start making some money!