e.

Checking back on guest(s) in a timely

manner.
 Checking on the guest is a key to bartender
success. Several guests may require more then
one instance of service and professional
bartender knows this. Most bartenders use a
“rounds” approach where they keep mental
track of the order of guests they have serve,
and repeat that sequence in their follow-up.
 The most simple and effective technique
is to simply look at the glasses on the bar
table. The guest with least in his or her
glass will probably require service first.
But the bartender should also consider
the number of drinks that guest already
have before offering another drink for its
his responsibility to make sure guest are
not intoxicated.
f. Say farewell and thank you to the guests
and welcome back.
 Farewell to the guests is one of the most
important part of good bartending. Just as
every guest should be acknowledged upon
their arrival, they should be well
acknowledged upon departure. The guest
should be acknowledge not because they
are good tipper but it’s how a professional
bartender should do his job. Good or bad
tipper guest must be given the same
treatment. The guests know when to tip and
how much tip to give depending upon their
satisfaction of the service they get.
 The most successful professional bartenders
learn the names of all their guest and are
certain to use them when said guest leave.
Doing this will make the guest feel very
important.
 A sincere “thank you” to the guest is required
on her or his departure along with an indication
that she or he is always welcome to come again
to the bar.
 Professional bartenders never display money
to a well-tipping guest. Doing this is an act of
unprofessionalism.
A bartender should always use a jigger when
pouring and serving the drinks. It depend also
on the policy or standard practice in a
particular bar. Some are using free pouring, but
bartender must able to master the technique
on how to do free pouring with out sacrificing
the quality of the drink.
 He always punched the bill after serving the
drinks to ensure proper control.
 Bar counter bill must be made as soon as the
drinks has been served and faced down or
hang on the counter in front of the guest.
 The guest must always be served with the
brands he likes best.
 For order of the guest which brand is not
specified, the bartender should always use the
pouring or well brands.
 Full bottle sales should be reported with bottle
slips and forwarded to the sales control to the
following day for proper recording and
inventory.
 He always empties the bottle entirely to avoid
any shortage during inventory taking.
 Par stock should always be maintained at all
times by the bartender