Working behind the bar in hospitality can be challenging, with late working hours, messy clean-ups and massive cocktail orders all adding to the woes of being a bartender.
Although all of the above makes the role a gruelling one, the local bartender or city bar staff are adored by customers for the roles they carry out. Whether it is offering a bit of banter or knowing your order to prepare as you walk through the door, they all make our evenings more enjoyable.
But their role is often made harder by those customers who act before thinking and irritate our much loved hospitality workers. A capital event bartender and bar training upskill at the Off to Work Edinburgh Academy has shared some of the do’s and don'ts for those heading on a night out
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Speaking to the Daily Record, Claire Twist has told of how customers can make a shift more difficult than it has to be. She hopes that her advice will be able to deter nightgoers from chipping away at the mental sanity of bar staff.
One thing that Claire feels should be avoided is customers banging on about their own past experience of working behind a bar when a drink isn’t made to their liking.
Claire explained: "If I had a pound for every time someone has said 'I work in a bar you know' or 'I do it like this actually'. If you have a specific way you'd like your drink prepared, I’ll happily accommodate you – but it’s better if you tell me before I start making your drink."
Another nippy trait is people trying to grab the attention of a bartender - she says that they already know who is next in line.
"As hospitality professionals we’re here to serve you, but I think clicking fingers at a bartender is just plain rude! The same goes for leaning right across the bar, trying to get served next," Claire said. "Trust that the bartender serving is a professional, and will be keeping an eye on who’s next to be served.
"I teach new bartenders that a quick 'I’ll be right with you' can help reassure customers that they’ve been seen."
One pet hate is when customers decide to place their used gum at the bottom of an empty glass - she says this is a sure way to ruin a member of staff's night.
"Either people don’t realise that someone has to put their hand in to collect the used gum, or they don’t care," the bartender explained. "One simple rule: if you wouldn’t do it at home, don’t do it in a bar!"
Claire did offer some sage advice that would make everyone’s life easier. She says that if you are making a large order that takes five minutes to memorise, then it is probably better to put it in writing for your bartender.
Claire said: "We’ve all been to a bar or restaurant where the hospitality staff memorise your long and complicated order. Well, this takes practice!
"If you have a long list of drinks, don’t try to remember it. Use your notes app or a piece of paper and write it down. At the very least, you’re saving yourself any hassle if you forget your mate’s drink."
She also recommended ordering in a group, adding: "If you and a friend want two of the same cocktail, but want to pay separately it’s helpful for your bartender to make the cocktails in one batch."
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