Pick the tools that work for you-
Play around- there’s going to be certain shakers, certain spoons that work better for you.
I’ve got a good friend who swears by mini- manhattan shakers, it allows them better grip and tighter shakes with their smaller hands, while I prefer using extra-long bar spoons as it allows you to ‘double up‘ and stir two old fashioned in two seperate mixing glasses with one hand. There are certain people online who can use four spoons to mix four separate drinks at once, and they are magic and I am insanely jealous of them.
Point being, play around with everything you have behind your bar, find the tools that work best for you, and hold onto them or get your own. eBay is a wonderful resource for almost all the equipment you might need, and there’s a host of high-end and specialist bits you can find with a basic google or through several articles I’ll link. Start building your kit early, and add to it as often as you can.
I LOVE THESE BARBLADES SO MUCH 💖
Learn your shake and style
So much of this job, about making your way and making your mark on it, is making your mark on it- establishing your style, your identity, your brand. Look at some of your favourite bartenders online, watch what your colleagues do behind the bar, and pick up the bits that suit you. We all build our own styles from those around us, we’re very much a composite of our influences.
I’m very partial to a little bit of functional flair- I’m not one for throwing bottlea behind my back, but a quick spin of a glass and flip of a shaker adds a little theatre and style to your serve (And a hefty bonus to your tips).
And customers love finding their bartender, the one who’ll be looking after them all night, endeavouring to give them the best night possible. Make yourself unique, shine and your tips, your night and your job satisfaction will go through the roof.
This point leads directly onto-
Know your trade, and never stop asking questions
There’s so many resources now for the aspiring bartender. Even within the last five years, there’s so much more available to you. I’ll list a handful of websites and books that I live by. If you’re serious about this, grab every free moment you can to gain more information and tools whilst you’re working.
I had a job a few years ago that was incredibly slow, but allowed me so much time to research, read up on every new drinks book and hone my craft it still turned out to be one of the most productive jobs I’ve ever had. *
If you see someone doing something new and funky or you just don’t quite get, ask. Proper bartenders love to share their knowledge, and know that sharing that betters everyone’s game behind the bar on a busy night. Always be humble and willing to learn, unless you’re already the no.1 bartender in the world (and even then), there’s always more you can pick up to improve your skillset.
*Also, make the best of a bad situation. If a job’s not for you, take what you can from it, define within yourself what you don’t want to be doing in the future, and strive to get yourself to a better position. You learn as much from a bad job as a good one- more, sometimes, as you learn what you don’t want to do.
Sharing your passion, confidence is everything
It works both ways- if someone comes to you looking assistance or advice, give it freely and humbly. share your knowledge and insight with customers too, they love when you make the bar experience more interactive and involved, when you can blab away about what whiskeys you love or which cocktail‘s perfect for after dinner. The ‘Bar Experience’, as I call it, is everything the customer comes in (and comes back) for- the atmosphere, the drinks, the service, the theatre of watching a craftsman at work- with your well of knowledge and skills, present your best self, be strong and confident in what you’re doing and you’ll be the customer’s favourite in no time at all.
Hold your ground
This applies to both sides of the bar- know your ability and skill, and be proud of it. Don’t allow yourself to be talked down to or treated unfairly. Just don’t be a dick about it.
Also, don‘t put up with any customer‘s crap. Stand firm, any nonsense at all cut them off, involve the door staff if needed, and never let yourself be at risk or threatened at work. Know what you are and aren’t allowed to do, don’t overstep that, but trust and remember this is your place of work and your bosses and team are there to support and protect you. And if they don’t, get the hell out of there. You’re worth more than that.
‘Research’
Watch what the people around you are doing. Check out the competition, drink in their haunts, know what’s going on around you. This isn’t just an excuse for a piss-up, you’re keeping up-to-date and on point with what’s happening nearby, you can understand and take advantage of trends and even see holes in the market or opportunities no-one else is touching, and capitalise on them. Pay attention to your surroundings, you’ll be running rings around everyone in the area.
Trust & Support your Team, also Allies
Whilst there’s a certain amount of friendly competition, there’s more than enough customers for everyone. This isn’t a zero sum game, just because you have something doesn’t mean no-one else can. Share and work with your team, bond with them whenever possible, make them your team. Share and work with your other local bars, if there’s times where you can help them out with a keg or a gas cannister, do it. They’ll do the same. We can all help each other better ourselves and our game.
Invest in good shoes
When you're working eight-plus hours non-stop, make sure to care for your feet. Depending on the place and the actual style, I’d normally recommend a good, comfy trainer (Skechers are always a good choice), or for a more solid option which will take a lick and still look smart, Doc Martens are your best friend. Never try and break in a new pair of shoes on-shift. It's just not worth it.
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