As every restaurant manager knows, the reputation of his establishment is often closely tied to the way it is depicted online. If consumers review the restaurant favorably, these positive accolades can quickly translate into new business and repeat visitors. If they don’t, a restaurant can lose business faster than it takes to post a one-star review. Consumers, ultimately, are increasingly checking Websites such as Yelp, Urbanspoon, and Google Places before going out to eat, and even a couple mediocre reviews can have a very real impact on the dining decisions that they make.

A restaurant that offers good food and solid service can benefit from the free advertising that a review service offers. But even the most reputable dining establishments will get their share of less-than-satisfactory reviews – reviews that bluntly criticize the food, décor, service, price, or any other element of the restaurant. Most managers would probably agree that such criticisms, although to be expected, are unnerving nonetheless.
When you see a negative review, how should you approach it? What should you do? In most situations you’re going to want to respond directly to the review online. This may appease the consumer who gave it, and it can reassure others that you are committed to quality and that any negative experience was likely an aberration.

Here’s a step-by-step approach for dealing with negative reviews:

Step 1: Decide whether to respond

Most negative reviews can be broken down into two broad categories: those that criticize the reviewer’s experience and those that are unhappy with the restaurant as a whole. The former should receive a response while the latter, in most cases, should not. Consider the following two reviews:

A. “Ordered the risotto. It came out sticky, soggy, and tasteless, and the waiter refused to take it back. Very disappointing.”

B. “This is a dark, unappealing, crowded restaurant. You’d be far better off shopping at your local grocer or stocking up at BuyEmergencyFoods.com. Don’t eat here.”

Both of these reviews are highly critical, but only A should merit a response. The reviewer in A gave the restaurant a chance (unlike reviewer B) but simply had a bad experience. Your response may convince them to come back. Along similar lines, a person who reads both reviews is likely to give more credence to A, considering that this review was more specific and factual. You want, then, to respond directly and show the experience to be an aberration.

Step 2: Apologize

Every direct response should begin with an apology, even if you don’t believe that your restaurant or any of your waiters did something wrong. Make sure that you apologize for the “bad experience” that the reviewer had – not for a specific dish or other shortcoming.

Step 3: Note the Experience as an Aberration

Then, you should explicitly convey to the reviewer and to other readers that the experience described was not a usual one. If you were responding to review A above, for example, you may want to say “normally our risotto is very well-received” or “our waiters are expected to take dishes back that do not meet your satisfaction… I will look into this.”

Step 4: Keep Open Channels

Finally, you should end your response on a positive note by making one of two offers. You can offer either (a) that the consumer call to discuss any issues with you personally or (b) more generally, that you hope they visit again and are sure that they will have a better experience when they do. This will demonstrate your desire to concertedly correct the criticism and forge a better relationship in the future.

Following these four steps can help you appropriately respond to negative online reviews. These reviews are unfortunate, but they are ultimately just another part of doing business in the digital age. By being prompt, apologetic, and confident in your response you can negative much of the negative publicity that such a review generates.

It’s always nice to get in the good graces of the apple of the one-with-the-money’s eye. In other words: the children. Although some restaurants are designed for adults to get away from the children, many restaurants offer a menu and a setting that is appropriate for children. If this describes your restaurant, it is important that you do not take this for granted. If you have a place that is welcoming to children, use that to your advantage.

Parents are always looking for a good place to take the entire family, but there are constantly disagreements. If you think back to your childhood, you remember the constant “I want to go here” and “but I don’t like that I like this” type of chatter in the car. Kids have a hard time agreeing with other kids, but there are ways to help ease the situation. If you make some changes that will help bring your restaurant to the front of a child’s mind, everyone will be happy (except for maybe your servers). Consider a few of the ways you can make your restaurant more child friendly:

5 Ways to Make Your Restaurant Appealing to Children

1. Offer Traditional “Kid” Food – No child is going to want to go to a restaurant that only servers fancy blue cheese burgers and lightly breaded tilapia. Make sure that you have plain, traditional choices for the kids. This would typically include dishes like mac and cheese, cheeseburger, personal pizza, and chicken fingers. Kids are usually picky eaters, so there is no need to impress them with anything “unique.” In fact, most probably won’t even notice the food when going out to eat unless there is nothing for them to choose from. Then, you’d better believe they will notice.

2. Kids Menu – A kids menu should be about more than just listing some food items that might interest children. Give them something to do on the menu such as a crossword puzzle, picture to color, or some tic tac toe squares. This will keep kids occupied which will be pleasing to the parents who are also sitting down to a meal at your restaurant. If you’re nervous about children writing over your things, consider providing placemats or a paper tablecloth.

3. Offer Desserts – Just about every child loves some kind of dessert. If you can offer a scoop of ice cream with every kid’s meal you will surly capture the hearts of every child that walks through your restaurant. If you’re concerned about health, make sure you offer alternative desserts and side items such as a fruit. This way, it’s in the parent’s control and not your restaurant’s hands.

4. Have a Kids Night – Consider having a kid’s night once a week where you really go all out with the kid friendly activities. Try giving out raffle ticks for prizes or purchasing a wheel kids can spin on their way out to win prizes. I have also seen restaurants hire a balloon maker or a magician for one night per week. After all, what kid does not like prizes and magic?

5. Establish Connections – Every adult likes a manager who really gets to know them and check up on their experience at the restaurant. What many owners do not realize is that kids feel the same way. Go around and talk with the kids and ask them about their meals. If they keep coming back and you keep chatting with them, you’re sure to have a friend for a long time to come.

What it comes down to is this: You want to be the restaurant that all the kids can agree upon. Sometimes all a parent wants is for the kids to agree, so when it happens that’s usually where the car is headed. In the end, it can actually be a lot of fun to offer options for kids.

Photo Credit: insidenorthpoint.org

Amanda DiSilvestro is a writer on topics ranging from social media to postage meters. She writes for an online resource that gives advice on topics including telemarketing to small businesses and entrepreneurs for Resource Nation.

13 Crucial Tools Every Successful Bartender Must Have

By: Jeremy Sherk

“A man is only as good as his tools” is a phrase I’m sure you’ve heard before and it applies to bartending as much as anything else.

You’ll only ever be as good as your tools, so make sure you’re not without them. The quality of your tools can make or break your experience behind the bar so it’s important you take this lesson seriously.

There are countless bartending tools out there. Will you use them all? No. But there are certain tools that every bartender must have. In this first lesson, we’ll be taking a look at those ‘must-have’ tools so pay close attention.

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Bottle Opener
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Now whether you’re working in a low or high volume bar, a bottle opener is not only crucial to your speed, but also your hands!

Imagine opening every bottle of beer ordered with your bare hands… you wouldn’t last the night without seriously doing damage to your palms.

There are many different types of bottle openers out there on the market… everything from a simple ‘key-chain opener’ all the way to a ‘butterfly bottle opener’, you know, like a butterfly knife? Pretty cool.

Find out what works for you. I’ve used the same stainless steel ‘speed opener’ for years now, it does the job (with style) everytime so I’ve had no reason to switch.

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Wine Opener/Corkscrew
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The best, most versatile wine opener is known as the ‘waiter’s wine opener’. It’ll always do the job, even on the most difficult and the most stubborn corks. Compare this to many others out there that often break the cork or have you struggling in front of the customer to get the damn thing open.

A waiter’s wine opener includes a corkscrew (worm), a sharp blade to cut the seal of the wine and also a bottle opener device if you’re desperate for one.

I recommend a ‘two-level’ lever on your opener as well, that’s what I personally use. Mine has never failed me in opening a bottle of wine.

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Cocktail Shaker
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This is the stainless steel thingy you see bartenders pour ingredients into for a martini or shooter and shake vigorously. This is a must-have for all bartenders.

A good rule of thumb for cocktails is, the colder it is, the better it tastes. Why else would bartenders concoct a drink by pouring pre-chilled ingredients into a shaker with ice, shaking like crazy and then serving it in a chilled glass? Because you want every part of the process to be ‘chilling’ to prevent any ‘warming’ of the cocktail.

There are two types of shakers out there:

1) Standard Shaker

This is a three-piece stainless steel shaker that has the strainer built into it. I find the Standard Shaker is not as common among professional, working bartenders.

It consists of the shaker tin, lid with strainer and cap. Perhaps it’s more complicated design with smaller parts discourages working bartenders from using this more often. But it will do the job just as well as the…

Bartender Tools

2) Boston Shaker

From my experience, the Boston Shaker is actually more standard among professional bartenders. This one is simply a shaker tin with a separate mixing glass that’s slightly smaller in size. It’s a two-piece device that you simply seal together to shake the cocktail.

The tendency is seal it as tight as you can and proceed to shake, although this is not necessary as you can often seal it too tight, and then not be able to open it when you’re done shaking and ready to pour the concoction.

If you’re ever in this situation, use the edge of the bar and clip the overlapping metal lip (which will always be on the outside, as the glass is always smaller and fits inside) against the edge of the bar. You can also ‘twist’ them apart, that will often break the seal too.

But avoid all that by fitting them together nice and snug instead of as tight as you can.

You can purchase shaker sets in all types of different sizes and styles, but they pretty much fall into one of the two types listed above.

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Strainer
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Again, you’ll find many different types of strainers on the market. But the only kind I’ve ever used and would want to use is the Hawthorn Strainer.

You know, it’s that real funny looking stainless steel thing with the handle and the spring coil. The purpose behind the spring coil on the strainer is so you can fit it into all types of different shaped glasses. So it’s a very versatile tool.

I should mention that when using a shaker I often do not use a strainer. I use the Boston Shaker and simply crack a tiny opening in the seal between the two and pour out the concoction ‘cracked egg’ style.

If you’re more of a visual learner like me, Tom Cruise does this when pouring his ‘Turquoise Blue’ Martini for Gina Gershon in the two floor NYC nightclub in the movie Cocktail.

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Coasters
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Not every bar uses coasters. But it’s a good thing to have. They’ll prevent a lot of unnecessary wet spots or ‘rings’ on the bar from moisture off the side of the glass.

I’ve worked in slower, classier places where using them is mandatory. I’ve also worked in higher volume nightclubs where you don’t use coasters because you’re wiping the bar down every five minutes anyway, so why bother? Which leads me to…

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Bar Towel (Rag)
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A fresh, clean set of bar towels is something every bartender needs. In high volume places, the bar is constantly needing a wipe down from spilt drinks, drink rings, sticky shooter glasses, etc.

I like to have a minimum of four, strategically placed wet bar towels in my working area at all times.

One thing I teach you in Bartending Secrets Exposed is to have everything systemized. You want things as seemingly insignificant as location of your bar rag to be the same every night. You don’t want to think about where it is everytime you need it, you want it to be second nature, you want to be able to grab it without even looking!

The party can often get sloppy so you must have your bar rags close at hand.

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Ice Scoop
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Forcefully cutting through and scooping your ice with an actual glass is a very stupid thing to do. Yet I see bartenders do it all the time. I don’t even recommend you ‘gently and carefully’ scoop the ice with the glass. There’s just too much margin for error.

If you chip the glass, and you know it, you’re spending the next ten minutes emptying and refilling your ice well. If you don’t know it, and you happen to serve a customer a drink garnished with glass shavings you could be in some serious trouble.

Using a metal ice scoop is mandatory as a bartender. It really doesn’t take more time to scoop ice with a separate scoop. You can also do some fancy tricks once you get good too.

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Jigger/Measuring Glass
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If you work in a bar that allows free pouring, you won’t be needing this handy tool. But in most regions of North America free pouring is illegal and you’re required to use some sort of measuring device, whether it’s an automatic or manual device all depends on where you work.

While I’m not a believer in the automatic devices you see nowadays, using a shot glass or jigger (manual device) to measure the amount of alcohol you pour into each drink is what I’ve always done as a bartender.

For those of you who work at places with extremely tight inventory control. I offer you an amazing ‘overpour fake’ technique in Bartending Secrets Exposed to keep the ‘tip friendly’ relationship with your customers while keeping your integrity with the boss. Click here to get it now!

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Garnish Picks
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Skewers, plastic swords picks, arrow picks… or whatever you want to call them… are for those exclusive garnishes like olives and cherries. They really add to the presentation of a drink and are a must-have for those customers you want to really impress.

Whether it’s giving the customer three olives with their martini or an orange slice and a cherry with one of my seductive martinis, I always have a supply of garnish picks close at hand.

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Pour Spouts
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Whether you free pour or not, a bar that deals with any type of volume and has any interest in inventory control should have these on all of the high moving liquor bottles. There are many different styles of pour spouts out there:

-plastic
-metal
-neon
-glow in the dark
-slow pour (3 seconds per ounce)
-fast pour
-screened
-flapped
-measured

All have some associated benefit or gimmick. But I like things simple so I use the metal ‘slow pour’ spouts on all my liqueurs and the metal ‘fast pour’ spouts on all my well liquor which I’m using a shot glass for anyway. Why wait three seconds when you’re measuring with a glass already?

Time truly is money in this industry.

Now at this point you might be thinking, “Jeremy, you’re talking about the kind of tools and supplies the bar should be supplying, you’re making it sound like I have a choice on what kind of pour spouts I use.”

Realize I don’t want you to go out and start buying pour spouts and garnish picks. Those expenses should be left to the bar you’re working for. But remember that YOU’RE the one working the bar, not the manager. If the bar where you work has crappy pour spouts and doesn’t even use garnish picks, it’s up to you to suggest it!

I believe it’s your choice. After all, you’re the one using it, right? Managers will always be open to suggestions if it will improve your speed and performance, thus, increase sales.

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Straws
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This is obvious, but you should always have straws close at hand. The bigger or more you give the customer, the better. You control the speed at which your customers drink by how many straws you give them. Make ‘em drink fast so you increase your sales (which equals more tips).

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Lighter/Matches & Pens
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Ask any bartender out there and they’ll agree that besides ‘a drink’, you’ll be asked for ‘a light’ or a pen more than anything else.

So what’s the best thing you can do??? Have them close at hand!

Have a ton of pens to lend, because you may not always get them back and you always want to have enough. Also, always have a load of matchbooks to give to customers in need.

I also recommend you have a sleek butane lighter of your own for customers needing a light right at your bar and also when flaming drinks are necessary.

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Tip Jar
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Last, but certainly not least is to have your own tip jar.

While I go into extreme detail in Bartending Secrets Exposed on the true art and science of the tip jar, what I’ll tell you here is that having one is a must! You’re losing tips without one!

Have your own, preferably a wine carafe. The tapered neck of a wine carafe means once a tip is in the jar, it’s in. You won’t have any hands dipping in to swipe your hard earned tips, which can often happen in a busy nightclub.

~~~
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!

For a great selection of Bartender Tools, check out the Tip20! Bar Store!

The 3 Biggest Lies Of Bartending

By: Jeremy Sherk

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’ve 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!

Campers – How to take down their tent poles without them knowing.

By Pete Fasanelli of InsideDish.com

Every time I had a closing shift in the restaurant and was trying to get out at a decent time, seems like Murphy and his law got hungry and decided to pay me a visit. Either I’d get a table that walked in about 5 minutes before the kitchen closed when I hadn’t had one in an hour, or one of my existing tables decided they were going to hang out and tell campfire stories until the wee hours. Yes… those dreaded campers were the worst.

Every other table has left. Every other server has left. All the busboys and runners, it seems, are sitting at table 40 in their street clothes staring at me because they want to get “tipped out”. Even the manager seems like he has a date with Jessica Simpson in fifteen minutes because he keeps poking his head out of the office to see if everyone’s gone.

My lone table sits there, a young couple in their late twenties, done sharing their creme brulee over 45 minutes ago, now holding hands across the table caught up in a perpetual gaze. So… what should I do?

First off, I don’t want to be rude and get a bad tip from my last table: A) It’s a bad finish to a long night to get a horrible tip and maybe piss them off enough to call up and complain to a manager tomorrow (that would start tomorrow off bad) B) The check is big enough for me not to want to lose any of it. The only important thing in the world right now is that universal sky scribble meaning they want the check.

Here is what you can do:

I would start with eye contact first. If you’re fortunate enough to be able to create an audible diversion (crashing silverware, perhaps) you might be able to break their love gaze and get them looking at you who is now giving them the stare-down of a lifetime (and trust me nothing short of Doc Holliday’s steely stare at the OK Corral will work).

Then there’s, “Is there anything else I can get you?” You say this because you know that there’s nothing these fools could still possibly want except the check.

If that doesn’t work, move on to “disassembling their tent”. That means: clear off everything from their table not nailed down. Take away the dishes, coffee cups, spoons, sugar, creamer, candles and yes… even the decorative little vase with the flowers. Everything. This should get the point across.

If not… we move on to something a little less subtle. I call it, “Dousing the flames”. You can’t camp without a fire. If you have access to the sound system and it won’t get you in trouble, KILL THE MUSIC. Music is a mood setter. Once the music is gone, so is the mood. Nothing makes campers more uncomfortable than a silent empty room. Except… and this one is tricky, Kill some of the lights, if possible. Now, I’m not talking about the main floor lights, I’m talking about something within one of their peripherals or over the others shoulder. Maybe in a party room or unused service station. “Dousing the flames” is effective. try it.

My very last suggestion, and you can only use it if you’ve already dropped the check but they won’t put money in it or sign their credit card receipt. It’s called “Kill em with kindness”. No more games. Even though you know they haven’t signed/payed you keep making trips to the table and picking up the check as if you assume there’s money in there. Then you say, “Thank you so much! Let me get this out of the way for you!” Then they should finally sign the credit card receipt or give you some form of payment. If not, repeat this one every 3 minutes until they do.

Now you know how to successfully send a camper packing and headed for their next destination.

Pete Fasanelli as admin of insidedish.com and 18 year industry professional developed the site because he wanted servers in the industry to have more control over their workplace environment. They could visit the site and submit an anonymous, honest review of any previous or current job by visiting http://insidedish.com/?page_id=25. Servers could now use this shared information as a launching point in a job search eventually forcing employers to adopt a new standard from within each restaurant.

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

By: Jeremy Sherk

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.

A nice, firm, handshake gives an excellent first impression.

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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!

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