Too Fast-Too Furious: Drunken Nights! (Part II)

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!

Bartender Interview Secrets

Jeremy Shirk is the man when it comes to teaching you how to land the bartending job of your dreams! Your greatest success as a bartender can come from a perfect balance from lucrative shifts at a bar you enjoy working at and a steady flow of bartending gigs as a mobile bartender!

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!

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Dress The Part
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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.

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Breathe
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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
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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.

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Firm Handshake
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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.

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Act As If
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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.

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Be Direct
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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.

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You Ask
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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?

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Have Some Class
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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!

Bartenders Beware: Know Your Glassware!

Hey guys, great article written by guest author Jeremy Sherk, author of Bartending Secrets Exposed. Enjoy!!

Essential Glassware You Must Know As A Bartender

As a bartender, it’s essential to serve drinks in the correct glassware. The whole essence and experience of a drink is in the quality and style of the glass it’s served in.

Would a nice cognac really be the same in a highball glass as opposed to a snifter?

Would a glass of wine really be the same in a rocks glass?

Would that sexy cocktail really be the same in a pint glass as opposed to a frosty, chilled cocktail glass?

Glassware isn’t just designed for the look and feel of a drink either. There’s often a beneficial purpose behind the design. For example, the slim, tapered neck of a champagne flute is designed to prevent the bubbles in the champagne from escaping. Also, the wider bowl of a red wine glass is designed to let the wine breathe.

Now I’m not going to list every shape and style of glassware in the universe. I’m going to focus on basic, ESSENTIAL glassware you’ll be expected to use and be familiar with as a bartender. I want to help you succeed, not intimidate you with dozens of different glasses out there.

Remember also that good-quality, sparkling clean glasses make a huge difference to the customer. Drinking is a ritual and all aspects of the ritual should be perfect, so glassware is something you should take very seriously.

Ready? Let’s go.

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Shot Glass
1 - 2 oz.
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You’ll have more of these break on any given night than any other glass. The kind of people pounding shots back will naturally slam them down on the bar, which often chips and even shatters them.

The most common are 1 oz. or 2 oz. shot glasses. Shot glasses are used for any shot or shooter. From a flaming shot of Bacardi 151 to a layered B-52 shooter.

Shooters with juice in them, like a Broken Down Golf Cart, should go into a 2 oz. shot glass so that the customer gets their 1 oz. of booze in the shot.

Used as a measuring tool as well, shot glasses are a must have in every bar.

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Rocks Glass (Old Fashioned)
4 - 9 oz.
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Known as a rocks glass because it’s used to serve many drinks with ice in them. The rocks glass is used for serving any built, single cocktail on-the-rocks.

When you’d use this glass:

- if a customer asks for their drink “short”

- for a “scotch on the rocks”

- for a “vodka martini on the rocks”

- for a Black Russian

- for a Gin & Tonic

You get the idea.

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Highball Glass
8 - 12 oz.
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A “highball” is any drink that mixes alcohol and a mixer. i.e. vodka cranberry, rum & coke, gin & tonic, whiskey seven, etc. Thus, the highball glass was developed to accommodate these types of drinks.

While “highballs” can just as easily be mixed into a rocks glass, it all depends on what the policy is where you work, as well as the volume of the glass. I will use highballs for ‘doubles’ and rocks glasses for ’singles’. I’d rather give the customer a little less mixer on the ’single’ which is why I use a rocks glass in that situation.

Highballs are by far your most versatile glass.

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Cocktail/Martini Glass
4 - 6 oz.
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This glass has true presence. You can take a simple cocktail, like a screwdriver, and shake it with ice, pour it into a frosty cocktail glass, add a nice garnish and voila! You’ve got a very sexy cocktail!

Any martini must go into this glass unless requested otherwise. Only shaken drinks will go into this glass as well, you’ll never build a cocktail into this glass, that would be very low-class.

Also, because of its ‘V’ shape, having ice in this glass is very awkward because it will keep hitting your teeth when trying to drink the concoction. Never add ice to a cocktail in this glass, unless a customer requests it, which does happen occasionally.

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Brandy Snifter
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Despite the often large size of the brandy snifter, don’t pour more than a couple of ounces of brandy into one. The short stemmed bowl design is meant to be cupped to allow you to use your hand to warm the brandy.

Also, the size of the snifter will greatly influence the strength of the aroma, and unless you warm your brandy you will likely prefer to have a snifter smaller than 16 ounces.

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Beer Mug/Glass
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For some, there’s nothing better than a frothy, big headed mug of beer to satisfy one’s craving. Not every bar has mugs but your bar should have some type of glass designated for beer.

There are so many types and styles out there. In Belgium for example, each beer has it’s own signature glass!

Generally beer glasses are very thick and sturdy compared to other glasses.

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.

Are You Sick And Tired Of Pounding The

Pavement For A Bartending Job?

“Discover The Secrets To Landing The Bartending Job Of Your DREAMS Making Hundreds In Cash Per Night… 100% Guaranteed!”

Rather than hitting your head against a brick wall trying desperately to succeed on your own… let a world-class bartender show you exactly, step-by-step how to make it in this brutally competitive industry. Click here now >>

Mobile Bartender Experience Qualifications

Do you have what it takes?

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!

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