Basic Bartending Interview Preparation Guide

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2 counts dry vermouth, 6 counts vodka or gin (customer call) shaken, strained add olive juice and garnish with an olive.

1/2 oz. of cointreau orange liquer1/2 oz. of vodka1/2 of freshly squeezed limea splash of cranberry juicepour all ingredients in mixing glass half filled with ice, shake and strain in chilled martini glass

1/2oz tequila, 1/2 oz watermelon schnapps, 1/2oz red bull, mixed in shot glass.

Pour half a shot of Irish creme liqueur into a shot class and pour another half a shot of Irish whiskey on top of the creme liqueur. Pour 3/4 of Guinness into a glass and let settle. drop the shot glass into the the Guinness and chug

An Old Fashioned with Booker's Bourbon. The overproof strength of Booker's really lets the Bourbon stand out, even after the sugar and bitters are added.

1 1/2 oz american whiskey, (bourbon or rye), 3/4 oz each lemon and simple syrup. Add slightly less than 1/4 oz egg white and dry shake in a boston tin. Add ice and shake again. Strain over ice into a rocks glass, garnish with a lemon wedge and straw

Well in a mixing glass, use bar spoon inserted into the ice then swisel the twisted staff between fingers gently to rotate the base. In a mixed drink, rum and coke example, pour rum then mixer, add swisel stick or stir straw and swirl one rotation around the glass.

Putting zest of it let the oil all around the rim then twist put it in the middle.

Advisor, tour guide, menu consultant, entertainer, armchair therapist, dear abby, cheerleader, mother/father that cares enough to stop the fun to ensure your safety. even if you hate us for it. To cover just a few of the hats a bartender wears.

First I would recommend a few drinks to help them decide.. they usually go for your choice anyways. However if they were still on the fence I would then ask if they minded if I served the next person while they decide

In my opinion, a bartender is supposed to be a good mannered, sociable and prompt with sense of humor. He must have great attention to detail and able to multitask in a busy environment.

I would ask him to leave and if I am shown any resistance, I will call my manager or the bouncer depending on the severity of the situation.

I enjoy meeting new people everyday, everyone has a story and most can be quite interesting.

Wheat ales are beers made with the addition of wheat. They can vary in style but generally tend to beer less transparent and somewhat heavier than standard ales.

My first job was a restaurant server and I stayed in that position for five years. The following position was a restaurant bartender, which I worked for two years. That position allowed me to thoroughly learn what it takes to be a bartender and work in the restaurant industry in general.

Absolutely not. I always check identification before serving, even if I know the person. That makes sure that I'm covered and the the establishment is covered.

☛ Appeal to their friends (because if your friend tells you that you've had enough to drink, you're more likely to listen)
☛ Lag the time that you come to their table for drinks, but make sure that they have lots of water or soda in the meantime
☛ Tell the customer honestly, but nicely, that you think they've had enough

Yes! I possess:
► TIPS certification
► Mixologist training from Brinker International
► Food Sanitation certificate with 3 months of trainee employment at California State County kitchen

That depends on the time of day/occassion. There is almost nothing better than a great bloody mary at a weekend brunch. I think a vodka tonic, or an ice cold vodka martini can be very refreshing and enjoyable before dinner. Other favorites would be a caparinha and the white russian.

By ringing customer checks into the system, collecting cash, recording it and returning change accurately and efficiently. I am also able to process credit/debit card transactions and billings carefully following appropriate company policies and procedures.

I wanted to work at Smiths pub to learn more about Craft Beer, but the end goal was always to work at a bar like this. After a year at Smiths, I felt like I'd taken a great step towards learning about Craft Beer, so I thought it was time to pursue a job in a bar like this.

Yes, there have been times when I had to do full service at a completely full bar, (10-12 guests) as well as provide a service bar for the waitstaff at peak dinner hours. In addition to this, there were times I had to come out from the back of the bar to take a few tables when we were understaffed.

I have a demonstrated ability to quickly take, prepare and serve all bar orders for beverages and food, greet guests and communicate effectively. Moreover, I am highly skilled in mixing ingredients to prepare cocktails and maintaining the cleanliness of the bar. Besides my regular tasks, I am also able to perform duties of server, in a back-up function as needed.

The most important characteristic is customer service skills. As I've seen, most people come to the bar to have fun or relieve stress. I'm naturally a people person so I love meeting new people, talking to others and brightening their day. Another important characteristic is being observant in order to read people, watch how intoxicated guests are becoming and if any altercations are arising.

I was laid off after the owners brought in new management. The new management laid off a large part of the staff and brought in new eployees that they felt better fir the image they were trying to build. I choose view it as am opportunity instead of a set back. I was working in a very trendy and party oriented atmosphere despite having moved out of that phase in my life years before. I have been looking for a better fit and a more mature environment.