Bar restaurant managementIn every restaurant management training program, it is most important to teach that thewaiters must get efficient bar service. In my consulting work, I have seen too many timeswhen the waiters gets tripped up or thrown off balance because of poor bartenderservice--affecting the dining room service.Now, I have been a bartender in the past, and it is not an easy job. There are many timeswhen the waitstaff orders improperly, does not have the correct glasses set up forpouring, does not pick up drinks on time etc. This makes life hard for the bartenderkeeping him/her from providing proper service for the waitstaff and customers sitting atthe bar.In every waiter training program, there should be intensive lessons for knowledge,preparation, technique and speed (and everything else connected to proper waiter skills).But assuming this is done, the next step is to keep an eye on the bartender service,especially when the restaurant dining room has just begun to get slammed with tables.The bartender must be on the ball, and not serve slowly or improperly for this will, inturn, disrupt the dining room service.My forte was always working as a waiter. And, I have worked with some incrediblytalented bartenders in my time. I especially remember one bartender, before the age ofcomputers, who would see a waiter coming toward the bar and instinctively shout "Whatdo you need?" This is the kind of restaurant service attitude and cooperation that breedssuccess on all counts.It is very simple logic to understand that if it takes a long time for the waiters to obtainbeverages from the bar, then their customers will wait a long time for their beverages.Poor bartender service has a negative domino effect on the dining room service. If thewaiters already know that it is difficult to obtain beverages efficiently from the bar, thenthey will also hesitate in their upselling efforts while serving tables. The extra incomeand trying to please the customers will not be worth dealing with poor bartender service.Again, the simple solution to this problem is for the restaurant manager to make his/herpresence known to the bartender---- especially when the dining room is experiencing the"rush."If the bartender is still unwilling to provide fast and efficient service to the waitstaffwhile being observed by a restaurant manager, then obviously a much larger problemexists with this employee. Either some extra bar training must be provided for thisemployee or maybe a little sit down powow, where the purpose of being a restaurantservice employee must be explained in detail.
In every restaurant management training program, it is important to teach that a watchfuleye on the bartenders during the very busy hours will directly affect dining room service.Reputation and revenue will be unnecessarily lost, not to mention a drop in waitstaffmorale including the incentive to upsell menu items.http://restaurantebooks.info – You can download free ebooks about: restaurantmanagement forms, restaurant business plan, restaurant marketing plan sample,restaurant startup guide…