Bartending School in a Book potx

Bartending School in a Book
By Thomas Stillwell
Copyright © 2013 by, Cameron Goss
All rights reserved. No part of this book may be reproduced in any form without permission in writing from the author.
Reviewers may quote brief passages in reviews.

Table of Contents
BARTENDING SCHOOL IN A BOOK
SO YOU WANT TO BE A BARTENDER?
IS BARTENDING RIGHT FOR YOU?
WHAT MAKES A GREAT BARTENDER?
BAR SETUP
KNOW YOUR BAR
BAR SAFETY & HEALTH CONCERNS
ICE SAFETY
BARTENDING TERMINOLOGY
BARTENDER TOOLS
GLASSWARE
HOW TO CHILL A GLASS
TIPS ON HANDLING GLASSWARE
HOW TO FREE POUR
PRACTICING THE FREE POUR
HOW TO POUR A BEER
WORKING THE BAR
THE CONVERSATIONAL BARTENDER
REMEMBERING NAMES
THE ART OF CONVERSATION
KNOW HOW TO SMALL TALK
A TIP FOR DEALING WITH RUDE CUSTOMERS
CHECKING ID

THE RESUME
THE JOB SEARCH
ALCOHOL FERMENTATION
ALCOHOL DISTILLATION
COCKTAIL MIXERS
VODKA
GIN
TEQUILA
RUM
SCOTCH
WHISKY
BOURBON
BRANDY
BEER
WINE
SCHOOL'S OUT
DRINKS EVERY BARTENDER SHOULD KNOW
So you want to be a bartender?
So you want to be a bartender? That's fantastic! Bartending can be a fun and entertaining job that allows you to meet a
lot of interesting people and earn a good chunk of change all at the same time. You'll be surrounded by people that are out
to have a good time, working in awesome locations, and mixing up tasty cocktails for your guests to enjoy.
One great aspect about bartending is that it allows for a great amount of flexibility in your life. No matter where you
decide to live there will, most likely, always be a bar nearby. And every bar needs a bartender to pour drinks. It's also
guaranteed that there is a type of bar out there you will enjoy working at. Whether you prefer a quiet wine bar with little
noise, the loud and crazy night club scene, or perhaps you're the adventurous type and choose to mix drinks on a cruise
ship or some exotic beach local. Whatever the case there's a location out there you will love.
The world of bartending is exciting, fun, and lucrative. But make no mistake. It's hard work and it does take a certain
kind of person with certain skills to be a great bartender. This book can't change what type of person you are. What it can
do however is teach you the basic skills needed to jump in the profession. From there it's up to you to practice those skills
until you've reached great bartender status. Let's first go over what you'll learn in this book.

The first thing we'll cover is how the typical bar is set up. You'll learn what each section behind the bar is used for, the
best way liquors should be set up behind the bar, the importance of knowing your bar, and a few more helpful tips when
navigating yourself behind the bar. From there we'll discuss important safety and health concerns when serving guests.
After that if you want to be a bartender you're going to have to learn how to talk like one. Bartending has its own
language. That's why it's a must to go over all the important terminology in the world of bartending. You'll also learn the
essential bartending tools, glassware and what each glass is used for, how to free pour, how to write a bartender resume.
Finally we'll discuss the greatest section of this book. Conversational skills and dealing with customers. As if all that
information wasn't enough there's the added "expanded knowledge" section. Here we'll go every type of wine, beer,
spirits, and how they're made, how they should be drank, and finally a little bit of history for each.
Feeling overwhelmed? Don't be. Take every section bit by bit and treat this book as a reference manual that you can
go back to any time. Get ready to learn everything you wanted to know about bartending. Schools in session! Let's begin.
Is Bartending Right for You?
All you have to do when bartending is mix drinks right? Wrong! That is a huge misconception that many people have
about bartenders. At the heart of bartending is customer service. In the end that's what it comes down to, giving great
customer service so everyone can have a good time. It's much more complicated than just mixing drinks. Any old slob off
the street can walk in a bar toss some liquor in a glass and mix it up. Making cocktails isn't what makes a bartender great.
Awesome customer service and great people skills are what makes a bartender amazing.
Now that we got that out of the way there's a very important question you have to ask yourself before diving into the
world of bartending. Do you like people? Not every person of course, that would just be ridiculous. But would you
consider yourself a people person? Generally speaking do you like talking, meeting, and interacting with others? If the
answer is no, than bartending is not for you. You don't necessarily have to be good at interacting with others, although
that would help. But you have to at least have a desire and a want to meet people and talk with them. Believe it or not,
conversational and social skills can be learned just like anything else. But the desire to learn those things and be around
people can't. You either have it or you don't. Once you answer that you'll know whether bartending is right for your
personality.
There are a few other things to take into consideration. For one, bartending can be a physically demanding job. You'll
constantly be on your feet moving back and forth behind the bar, mixing drinks with both hands, and grabbing extra stock
from the back room. You'll also have to change the occasional beer keg which can be heavy and hard on the back. If you
have certain health problems, particularly problems with your feet, than you might want to give bartending a pass.
Finally, you'll need a lot of patience. If you've ever worked in a service industry job you know why. People are asses!

Not all of them of course, but some are ;especially when their drunk. Patience is a skill that can be improved with practice.
But if you think you might be a particularly confrontational person who can't put up with dumb asses you might want to
think long and hard about choosing to be a bartender. Bartending is all about giving people great service; even the
assholes.
What Makes a Great Bartender?
As you have probably already gathered. The number one thing that makes a great bartender great is awesome
customer service. Your goal is to give what the customer wants before they even know they want it. Not sure what that
means? Here's an example. Have you ever been to a restaurant and the waiter/waitress drops off a refill before you even
finished your first drink? Or you realize you need extra napkins only to find extras already placed at the end of the table.
That's great service and that's what you want to strive for. It really comes down to always thinking about the customer
and what they might need at any given moment.
Having a good memory will also help. Yes you'll have to memorize a lot of cocktail recipes. But don't worry too much.
You won't have to memorize thousands of drinks. That's just not practical. But you will have to memorize the most popular
ones and whatever drinks are on your bar's menu. Most of the time someone will order one of the more popular cocktails
and you'll already have it memorized. So no worries. You won't be running back and forth to a recipe book.
A great bartender is also clean. This is very important and we'll touch on it in greater detail later. Just know that you
can't be a slob when you're in charge of making things people will ingest.
Social skills are also a must if you want to be a great bartender. You'll be talking and interacting with others all night
and being completely socially inept won't help. If you're not the most socially minded person don't worry. Social skills are
called skills for a reason. Because they can be taught. We'll go over some conversational and social tips later in this book.
Just know that as long as you have a desire to get better at this you will.
Bar Setup
Here we'll discuss the general layout of a bar and what the different sections are called and used for. Ideally a bar is
designed to be both aesthetically pleasing to look at and practical for running efficiently.
The three major sections to a bar are:
1. The Bar Top
2. The Under Bar ( front& back under bar)
3. The Back Bar
The bar top is a very important section to the bar. It's the customer's area where they will eat and be served their
drinks. Because of this it's crucial that you keep this area clean and free of empty glasses and other debris. If you have a

moment where you're free of helping customers it would be a good idea to wipe the bar top down. Along the bar top you'll
have holders filled with napkins, stirrers, straws, toothpicks, and condiments if your bar serves food. Keep these well
stocked. If you don't you'll just get slowed down in the future when a guest is asking you for a napkin. Ideally you'll want
one of these holders every four seats. Just below the bar top will be a small lip lined with rubber. This is called the service
rail. The rubber is used to catch spills and ice.
There are two under bars. One under the bar top and the other under the back bar. Underneath the bar top you'll find
your essentials like sinks, ice bins, register, glassware racks, garnishes, coolers filled with bottled beers and mixers, and
the very important speed rail.
The speed rail is just a rack where you'll put your most used liquors in. This is so you can always have your most
needed liquors at a quick arm's length away speeding up the process. Hence the name speed rail. When your bar gets
busy and your making drinks left and right your speed rail will be your savior. Without it you would be forced to go to the
back of the bar and grab a bottle every time. It might not seem like an issue, but it truly is easier to bend down and grab
the liquor you need rather than walking anywhere.
There's no hard and fast rule on what liquors you want to stock in your speed rail. Generally speaking you'll want the
basic spirits in your rail- vodka, gin, rum, and tequila. However you may stock your speed rail differently depending on
your bar's menu. It's not uncommon to also stock mixers in the rail. It's really a personal preference. However, generally
you'll want to stock your speed rail with "well" also called "house" liquors. Well/house liquors are what you could call
"off brand" spirits. In other words they are what you use when you're not using popular brands of liquor. You'll want to
keep your premium liquors on the back of the bar displayed for the customers to see. So you don't want your Grey Goose
Vodka or your Bacardi Silver Rum in your speed rail.
The under bar at the back of the bar is usually storage area for extra napkins, straws, printer paper, etc. It's not
uncommon for this area to have more coolers for bottled beer. Every bar is set up slightly different.
The back bar is where you'll have all your shelving displaying your premium liquors. This is like your bars
advertisement for what kind of liquors you carry. That's why it's essential to keep this area cleaned and well stocked. It's
pretty common for your bar to stock its best glassware in this section also and fix this area up with lights. This is the
prettiest section of your bar and arguably one of the most important. Treat this section with great respect.
Your bar will ideally be set up for two bartenders to work at the same time and not run into each other. Theoretically
you should be able to cut the bar in half and have each bartender work on either end, independent from one another. Each
will have their own register, ice bin, speed rail, garnishes, and coolers. The liquors on the shelving at the back of the bar
should be set up in a certain way as well. You'll want to have the least popular liquors placed in the middle and the most

popular liquors placed on both ends of the shelving. This is so each bartender can have their own bottle of the more
popular liquors but can easily share the less popular bottles in the middle because they won't be ordered as frequently.
Know Your Bar
Generally speaking bars will be set up similarly. But every bar is slightly different. It is absolutely crucial for you to
know your bar. Your bar is your command center, it's your headquarters, it's what shields and separates you from the
crazy onslaught of customers. You must become one with your bar. Know exactly where everything is. Know where to
find your cocktail shakers, strainers, jiggers, and muddlers (all of which are tools we'll go over later). Know where to find
every type of bottled beer your bar caries. Is Bud Light in the front cooler or the back? Are extra napkins under the
register or in the back room?
You want to be able to grab something without looking or thinking. When you get busy you'll appreciate the care you
took of getting to know your bar. You'll also need to know where to find all your back up glasses, bottled beers, beer kegs,
garnishes, etc. If you run out of something you'll want to know exactly where to get it and not spend ten minutes running
around the restaurant/bar trying to find extra limes.
Those are just the physical aspects to the bar. You'll also need to know your particular bar's policies. Does your bar
allow tabs? What are the rules and procedures regarding tabs? Sometimes bars allow you to give away a certain number of
free drinks each week as a way of enticing customers to come back. Does your bar do this? If so how many drinks can you
give away? It's also common for bars and restaurants to be very picky on what type of glass goes with a specific drink.
Last but not least, know your menu. Every bar has a different menu of cocktails. Some bars have their own signature
cocktails. Commit these to memory.
Every bar is different so it's up to you to learn and become one with it. These are simply guidelines you should follow;
like a check list.
Bar Safety & Health Concerns
Bartenders usually don't come to mind when people are thinking about food safety. You'll probably think of the dirty
cook who doesn't wash his hands and undercooks chicken. After all, food safety is only for chefs right? Nope. Bartenders
create things that will ultimately be consumed by someone; just like a cook. It's your duty as a bartender to keep things
clean and develop good habits so your guests can remain safe.
The first rule is often overlooked by bartenders yet it seems like a no brainer. Don't use the same cloth to wipe down
the bar top and your glasses. All this does is spread germs from the bar top to your clean glasses.
While we're talking about wiping the bar top down. Don't just use a wet bar cloth to wipe it down. This does no good
and simply smears the germs and filth around. The bar top is a nasty place. It's constantly having people off the street

lean on it, touch it, and they place their dirty hands and money all over it. All those germs spread to the silverware, menus,
other guest's hands, your hands, behind the bar, in the garnishes. You get the idea.
The right way to clean your bar is to have a bucket filled with warm water and a cleaning solution. That way when
you're wiping down the bar you're actually killing those germs.
So, in short, never wipe down your bar and glassware with the same cloth and always use a cleaning solution when
wiping down the top of the bar.
The next thing you need to consider is to never stack your glassware directly on the bar top. For one you don't want
to use your bar top as a storage area. This is the customer's area where they'll be eating, handling money, and just
generally spreading germs. There's also a greater chance of a customer knocking one over and breaking it. And broken
glass is a bartender's worse enemy. If you don't have racks for your glassware and must place them on a counter behind
the bar stack them on a bar mat. This is just a simple rubber storage mat. This will help them stay in place and it will also
greatly reduce the chance of them chipping on the counter top.
It's also your responsibility to make sure the fruit and vegetables that will be used for garnishes are properly washed
before using. It's best to have an actual preparing area where you can prepare the garnishes. You don't want this prepping
area to be behind the bar either. As clean as you'll try to keep your bar it will still have germs. The bar is often times
surrounded by dirty glasses, splashing water, and customers that cough and sneeze way too much. Prepare your
garnishes the right way in a kitchen. Before cutting your fruits and vegetables make sure you wash them thoroughly to
ensure any excess germs and bacteria are off the surface.
Speaking of cutting garnishes. Before you begin cutting garnishes you want to first sanitize your knives and cutting
boards. It's important to treat this process with the same care that a chef would before cooking. People can get sick from ill
prepared fruit and vegetables just like anything else. Also, when preparing multiple types of fruits are vegetables it's a
good idea to wash your knife and cutting board between each type of garnish. Many people have allergies to certain
foods that can be set off by even the smallest pieces left over. It may seem unlikely for someone to get sick from ill
prepared garnishes but it's better to stay safe than sorry. You're a professional; keep your guests safe.
Ice Safety
Ice safety is easily one of the most overlooked health concerns in both bars and restaurants. As a bartender you'll be
handling ice constantly. Practically every drink you make will have ice in it and believe it or not, customers can get sick
from dirty ice. Therefore it's very important to handle ice appropriately.
Are you ready for the number one golden rule for ice safety? Never ever use a glass to scoop ice from the bin. There's
a few reason for this but the main reason is this- the ice can actually end up breaking the glass.

If you end up with a broken glass in the ice bin you'll have to completely scrap all the ice in that bin. This can be a long
process. You'll have to melt down all the ice and clean it out to make sure no pieces of glass are left in the bin. You can
imagine how much of a pain this would be if your bar is busy. Not to mention you'll be an ice bin down and you'll have to
get your ice from somewhere else.
Despite how terrible a broken glass in the ice bin would be it's still not the worst that could happen. The worst that
could happen is the glass could chip without you noticing; leaving small fragments behind. I'm sure you can see where
this scenario is going but let's go over it anyway.
Your bar is crammed full of customers all waiting to be helped. Your running around like a madman trying to catch up
with the orders. In a hurry, you scoop ice out of the ice bin with a glass. The glass chips and leaves a small piece behind.
You continue making the cocktail without noticing the small chip in the glass. You then serve the drink to the customer
who notices the chipped glass but simply shrugs it off because it's not that big of a deal for him. When it becomes a real
issue is when you or another bartender goes back to the ice been and scoops ice. That small piece of glass could easily
end up in someone's drink. Which could result in a cut mouth or worse, being swallowed. It doesn't take a rocket scientist
to figure out that swallowing glass is not a good thing. Not to mention your bar could be facing a very hefty lawsuit.
The solution to this is simple. Use a designated ice scoop and never use a glass. Your customer's safety is in your
hands so stay professional about this. Using an ice scoop also has another benefit. It helps to keep the ice clean.
Ice scoops will have a handle and a knuckle guard. These will help to keep your hands from touching the ice. As a
bartender your hands are always touching dirty surfaces, the messy bar top, empty plates and glasses, and dirty money.
In other words, they're nasty. So you never want to touch the ice with your bare hands. It's also a good idea to wash your
hands as much as possible.
Scooping ice with a glass isn't the only way pieces of glass can end up in your ice bin. If a glass shatters on the bar
top or the counter it's very likely that glass can get into the ice bin. You've probably dropped a glass on the kitchen floor
at some point. Remember how far the pieces can travel? Well that can happen behind a bar also. Most ice bins should
have a lid. This is why it's important to always keep the lid closed if the bin isn't being used. If you have any doubt that
glass has gotten in the bin do the right thing, clean the bin out.
Here's a pro tip for you. If glass has gotten into an ice bin and your too busy to clean it out right away pour some
grenadine over the ice. This will "mark " the ice a red color and let the other bartenders know not to scoop from that bin.
From there just scoop your ice from a different bin until you have time to melt the other one down.
Ice safety is very important in bartending. Use common sense when handling ice and treat it like you would any other
kind of food.

Bartending Terminology
If you want to be a bartender you have to learn how to talk like one. These are most of the terms you'll come in contact
with.
Shot-A shot is a measurement of liquor equaling 1.5 ounces. Most shot glasses hold 1.5 oz and many actually have a
line marking the 1.5 oz mark. You may also come across a "double shot" glass, this is simple taller than the standard shot
glass and equals double the amount.
Build- When you "build" a drink your simply mixing it in the glass it will be served in.
Up- This refers to a drink that's served without any ice but is typically shaken or stirred with ice. So if you order a
martini shaken and served "up" the bartender will shake the drink over ice in a cocktail shaker. Then he will strain it when
he pours so no ice gets into the glass.
Rocks/ on the rocks- Rocks are ice. So if a drink is ordered "on the rocks" it simply means served in a glass of ice.
Neat- Serving a drink "neat" means pouring straight out of the bottle into the glass. No rocks, not serving it up, just
simply pouring it into the glass. This is more common with higher quality liquors.
Double- This refers to doubling the amount of alcohol within a drink. This does not however mean you double the
amount of mixer in the drink. This results in a much stronger cocktail.
Tall- Tall is the opposite of double. This is when you add double the amount of mixer to a drink but keep the same
amount of alcohol. This will make for a much larger drink and will slow the consumption of alcohol down.
Muddle- "Muddling" is the process of slowing crushing fruits or herbs at the bottom of the glass. This is done with a
special tool called a muddler. Slowly grinding the fruits and herbs releases extra flavors into the drink.
Float- A float is a small amount of alcohol that is poured on top of a finished drink. It's not mixed into the drink just
poured on top after the cocktail has already been mixed.
Well/ House Liquor- We've been over this already but it doesn't hurt to mention it again. "Well" or "House" liquors
are your more generic brands of liquors used when your premium liquors are either out, or not specified by the customer.
Premium/ Call Liquors- Your premium liquors are your name brand liquors that you display at the back of the bar.
They are often called "call" liquors because the customer has to "call" them by name if they want it. Typically you will
want to up sell from a house liquor to a call liquor because it will be more expensive.
Sour- This simply refers to the mixer called "sweet and sour"
Virgin/ NA- Virgin means the non alcoholic (NA) version of the drink.
Twist- Ordering a drink with a "twist" just means adding a slice of lemon or lime to the cocktail.
Shaken-You probably know this one already. Shaken means adding the contents of a drink into a cocktail shaker and

shaking it over ice to mix and chill the drink.
86- 86 can have two meanings. Generally it means an item is out of stock. Some bartenders also use it as "86ed" which
refers to kicking someone out of the bar.
Back- A "back" is a small glass of something that accompanies a drink. This could be water, soda, beer, or anything
else for that matter. "I'll have a scotch neat with a water back"
Chaser- This refers to anything that is quickly drank after a shot of alcohol. This is often done to ease an unpleasant
after taste from the shot.
Dirty-This is when you add olive juice to a martini. Hence the term "dirty" martini.
Bar Back- A bar back is actually a person. You can think of him/her as the "right hand man" to the bartender. They
help the bartender keep the liquors stocked, glasses cleaned, beer kegs full, etc.
These are the more popular terms you'll run into. Study these and get them down. That way when someone orders a -
"Vodka martini shaken and served up with a lime twist and a water back" you'll know what they want.
Bartender Tools
As a Bartender you'll use a variety of tools to get the job done. You will need to know each type of tool and what it's
used for. If you want to open a beer, muddle fruit, shake a martini, or measure a pour you'll need the proper tools.
Remember the section where we talked about becoming one with your bar? Well you'll have to become one with your
tools as well. Learn them, know them, and become skilled with them.

Cobbler Shaker/ Boston Shaker
Cocktail shaker- The cocktail shaker is used to mix drinks by shaking the cocktail over ice. This shaking process also
helps to chill the drink. There are two types of cocktail shakers. The Cobbler shaker and the Boston shaker. The Cobbler
shaker consists of the metal mixing cup, the strainer that fits on top of the cup, and a cap to cover the strainer.

The Boston shaker has a much more simple design. It consists of only a metal mixing cup and a glass that fits inside
the metal cup. The Boston shaker does not have a strainer built into it so it will require a separate strainer. Many
bartenders prefer the Boston shaker because the Cobbler style has a few faults. Often times when pouring with the
cobbler shaker ice will block the holes in the strainer. This stops the flow of the pour and can be frustrating. This type of
shaker can also be a pain to detach the strainer from the mixing cup.
It's a personal preference and comes down to what the bar has in stock. Generally speaking though you'll be able to
move much faster using the Boston style cocktail shake.

Hawthorne Strainer/ Julep Strainer
Cocktail Strainer-A cocktail strainer is used to strain liquids from an ice filled glass. This is done so you can serve a
drink chilled without having ice in the glass. The two types of strainers are called the Hawthorne Strainer and The Julep
Strainer.
But the more common of the two as the Hawthorne strainer. The metal spring on the Hawthorne strainer fits inside the
glass. The spring acts as a strainer when you pour the cocktail into a glass. The Julep strainer bowl shaped with a handle
and allows the drink to pass through small holes. This strainer fits inside the mixing glass.

Wine Key/ Corkscrew opener
Wine Key/ Wine Opener- The wine key is commonly referred to as a "waiters best friend". But it can also be the
bartender's best friend. A wine key is used to open wines. The small knife on the tool is used to cut the foil seal over the
cork. Wine keys typically have a bottle opener on them as well. Wait staff usually prefer a wine key because its smaller
and easier to carry around.
As a bartender however you'll be behind the bar most of the night and won't need a small tool to carry around.
Therefore you may prefer a simple corkscrew wine opener. It's a little easier to open bottles with and it will have a bottle
opener on the handle. You will still need a small knife however to cut the foil over the cork.
Speed Opener
Speed Opener- The wine key might be the waiter's best friend. But the speed opener is definitely the bartender's best
friend. It's just a simple bottle opener for beer. It is not a good idea to get in the habit of opening twist cap beer bottles
with your hands. Sure you're probably able to do it, but it's about that one time you screw it up.
You can easily find yourself in a situation where the bar is busy and you're pressed for time. With wet hands, you
quickly grab a bottle and try to untwist it. Unfortunately however your hand slips and you end up cutting it on the cap.
Now you'll have a potentially bloody hand, which of course is a health hazard. Not to mention your hand will be hurt now
and as a bartender your hands are what make you money. A bartender with a hurt hand is a slow and clumsy bartender.
Not good. So save yourself the Hassel ahead of time and just use a speed opener.
Muddler
Muddler- Muddling is a technique used to extract juices from fruit and vegetables. Basically you put the fruit or
vegetables at the bottom of a glass and slowly grind and smash them. This releases the tasty flavors into the drink. A
Muddler is just the tool used to do that. A classic Muddler looks like a small baseball bat. However many Muddlers these

days can be plastic or even metal.

Jigger
Jigger- This is hands down one of the most important tools you'll use as a bartender. A jigger is just a simple
measuring device. It's used to measure the amount of alcohol you're pouring into a glass. A Jigger usually consists of two
sides each with a different measurement. Common measurements are a 1.5 oz side (a shot) and a smaller 1 oz or 1/2 oz side.
Jiggers have a range of measurements on either side so it's crucial that you know what type of jigger you are using.
Using a jigger can have its pros and cons. On one hand, many bartenders prefer not to use one and free pour (We'll go
over free pouring a bit later) instead. This is because measuring your pours with a jigger slows you down. However using
a jigger ensures you are pouring the correct amount of alcohol into a drink at all times.
Your bar's liquor is its bread and butter. It's the lifeline and blood that keeps the business running, after all it is a bar.
With that said, it can be very costly if your bar has several bartenders over pouring because they are not using a jigger.
Over pouring can cause a large loss of inventory. That's why it's not uncommon for a bar to require you to use a jigger at
all times, even though it can slow you down. So get use to using one and always know the measurements of your jigger.
Pour Spouts
Pour Spouts- Pour spouts are fitted on top of your liquor bottles. These assist you in pouring and allow for a steady
and consistent stream when pouring. Some pour spouts are faster than others so it's important for you to get a feel for
them before you dive right in and start pouring drinks. Quality spouts will have a very small screen inside them. This
stops bugs or other debris from entering the bottle.
These are most of the tools you'll come in contact with as a bartender. Every tool has slight variations from other tools
of its kind so practice with them and become one with your tools just like you would with your bar.
Glassware
Without glasses your bar would have to close shop. Next to the actual liquor, glasses are the most important items
behind the bar. This is why it's important to keep glasses clean and stocked as much as possible. Things start to go bad
fast when your bar begins to run out of clean glassware.
As a bartender, knowing your glassware is critical. You'll need to know what types of glasses are used for what types
of drinks. Let's get started.
Shot Glass
Most of you will be familiar with the shot glass. A standard shot glass holds 1.5 oz. Many shot glasses actually have a
mark along the edge letting you know when it's filled to 1.5 oz. You may also come into contact with a "shooter" or

"double-shot" shot glass. These shot glasses are typically taller and hold 3 oz. It is common to use a shot glass as a
measurement tool if you don't have a jigger around.
Pint Glass
A pint glass is your standard all purpose bar glass. It is usually used for beer. They typically hold up to 16 oz but it's
not uncommon to see glasses that hold 20-22oz. Many bars also use these glasses for various cocktails.
Pilsner Glass
This is a common hourglass shaped beer glass that usually holds 10-16oz.
Beer Mug
Yet another common glass for beer. These typically hold 10-22 oz. Some beer mugs may even hold more than 22 oz.
The beer mug has an added benefit of having a handle and thick walls. Your hands can actually warm a drink when
touching the body of a glass. The handle helps keep the beer cool by preventing the warmth of your hand coming in
contact with the glass.
Goblet/ Chalice
These are large bowl-like glasses. They are often used for Margaritas and certain types of beers.
Rocks/ Old Fashioned Glass-
These are short glasses typically used for serving liquors "on the rocks", hence the name rocks glass.
Brandy Snifter
A Brandy snifter essentially looks like a short wine glass. It is used for brandy, hence the name of course. The design
of the glass actually has very practical purposes. For one the balloon shape helps to hold the aromas from the drink within
the glass. The short stem is designed to hold the glass between the middle and ring fingers with the bowl of the glass
resting in your palm. This is done so the warmth of your hand warms the drink.
Collins/ Chimney Glass
This is a tall and narrow glass used for a variety of cocktails such as the Tom Collins. Many bars also use this for
Bloody Mary's and Long Island Ice Teas.
Cocktail/ Martini glass
This is your classic Martini glass. It is used for numerous cocktails and martinis. These drinks usually don't have ice
and are served chilled ( or in other words "up" if you remember your terminology). These glasses are often chilled before
serving a drink.
Cordial Glass
These are smaller glasses that don't hold a lot of liquor. They are often used for serving cordial liquors.

Hurricane Glass
These are used for various cocktails. Many bars will often use these types of glasses to serve tropical frozen drinks
like Pina Coladas or Daiquiris.
Margarita Glass
This glass is, obviously, used for Margaritas. Some bars may employ this glass for other cocktails as well.
Poco Grande
Yet another cocktail glass. These area similar to the hurricane glass and are typically used for tropical drinks.

Irish Coffee Glass
This is used to serve hot drinks such as Irish Coffees.

Wine Glass
We're all familiar with the typical wine glass. However it is very common for certain wines to be served in certain types
of wine glasses. Red Wines are usually served in a glass with a wider bowl much like the first glass pictured. This helps
the wine's aromas to be caught within the glass.
White wines are often served in a more narrow, taller glasses. Much like the second glass pictured. The stem on the
wine glass has a purpose as well. It is designed to be held by the stem so that the warmth of your hand does not change
the temperature of the wine within the glass.



Flute Glass
The flute glass is used for champagne and other sparkling drinks. The shape helps to preserve the carbonation and it
also shows off the bubbles of the champagne much better than a typical wine glass would.
There are hundreds of different types of glasses and varieties of each. These are just your major types of glasses
you're most likely to come in contact with as a bartender. If it looks like a lot to remember don't worry. Generally speaking
you'll just have beer glasses, whatever cocktail glasses your bar employs, and wine glasses to deal with.
Also another important note- Many bars have strict rules on what type of cocktail is served in what type of glass. For
example a Pina Colada goes in a hurricane glass not a pilsner glass. It's your job to learn what those rules are and follow
them. Every bar is different, some are very strict, some aren't.

How to Chill a Glass
Many cocktails are often served in chilled glasses. This helps the drink say cold for longer. If you were to serve a drink
in a room temperature glass, or even worse a glass out of the dishwasher, the warmth from the glass would be absorbed
by the drink. That's why it's important to know how to properly chill a glass.
Chilling a glass is an easy process and can be done a few ways. One obvious way is to store the glass in a refrigerator.
Unfortunately many bars don't have the refrigerator space to store their glassware in so you'll need to know other ways to
chill a glass. If that's the case this is what you'll want to do.
If your bar has crushed ice you'll want to fill the glass with the ice and let it sit for a minute while you mix the drink.
Your bar might not have crushed ice. If that's the case it will most likely have cubed ice. When you fill the glass with
cubed ice there will be spaces inside the glass where the ice isn't touching the surface of the glass. You'll want to fill the
glass with water which will help the chilling process. Let the glass sit for a minute while you mix the drink. When the drink
is ready to serve simply dump the ice water out and pour the drink.
Here’s an important note on safety when chilling a glass. Never put ice in a glass that just came out of the dishwasher.
The glass will be warm and putting ice into it will cause a sudden temperature change. That sudden temperature change
can actually cause the glass to crack or even shatter all together. And we all know how bad broken glass can be behind
the bar.
Tips on Handling Glassware
These are just a few tips when handling glassware. These may seem like common sense but they’re important to keep
in mind.
First tip is that you never want hold a glass at the top where the rim is. This is where your guests will drink from and
your hands will most likely be dirty and filled with germs. As a bartender you’ll be handling lots of money, wiping down
counters, possible picking up dirty plates, you get the idea.
Second tip is to always check wine glasses for smudges. There are few things more embarrassing than having a glass
of wine returned because you failed to inspect it for dirty smudges and left over lipstick. It shows lack of care, concern,
and professionalism. Not to mention if the wine came from a particularly expensive bottle your mistake could be costly.
Save yourself the hassle, always check your wine glasses and wipe them down with a linen cloth. It literally won’t take
longer than ten seconds.
How to Free Pour
Learning how to free pour can be a tricky task. But it's a technique that can really speed up your skills as a bartender.
Before we get started on learning how to free pour, it's probably a good idea to explain what free pouring is.

Free pouring is the act of pouring a measured amount of alcohol without using an actual measuring device like a jigger
or shot glass. As a bartender you'll have to use one or the other. Whether using a jigger or free pouring, it's essential for
you to have an accurate and consistent pour for every drink every time. A bar simply can't run properly if its bartenders
are pouring drinks incorrectly. Whether you're over pouring or under pouring someone will be getting screwed. With that
said, let's learn how to free pour.
Free pouring is done by using a timed counting system. This is very similar to beats in music. Every bartender has
their own personal count when free pouring and you'll develop your own also.
You'll want to start by first holding the bottle by the neck and wrapping your index finger around the bottom of the
pour spout. This will prevent the pour spout from falling out of the bottle when you start to pour. When you begin to
pour you'll want to hold the bottle almost completely vertical. This will help to make a steady and consistent pour.
As soon as you begin the pour you want to start counting like this- "1 and 2 and 3 and 4 " What your wanting is for
every word you say, including the "ands" to equal a quarter of an oz. poured. So for example if you wanted to pour a shot
(which is 1 1/2 oz.) you'll count- "1 and 2 and 3 and." When you reach your last "and" quickly stop pouring.
This might sound very difficult and it will be at first. But you'll have to practice. You must practice! Unfortunately this
is something you have to develop and can't be learned simply be reading how to do it. When you practice you'll start to
discover your own personal rhythm. You want your count to be a consistent rhythm every time. This is like a metronome,
with every word in your count being a click.
Practicing the Free Pour
Now that you know how to free pour, let's discuss what you'll need in order to practice. First, you never want to try to
free pour without a pour spout. This is crucial. You want a steady and consistent stream when you pour and this can only
be achieved correctly with pour spouts. It's important to note that different pour spouts pour at different speeds.
Therefore it's a good idea for you to get a feel for the spouts you'll be using on a daily basis. You'll also need a measuring
device to measure your pours when practicing. This can be a jigger, or a some other measuring cup. Finally you'll need an
empty alcohol bottle filled with water to act as your bottle of alcohol. So here's your list:
-Pour Spout
-Jigger/ or other measurement tool
-Bottle of Water
When you begin practicing you don't want to pour directly into your measuring device. If you did you'd be able to see
when you need to stop and that would defeat the purpose of the free pour. So, when you practice pour in another glass
and then pour into your measurement tool to determine how you did.

Once you start testing your pours you then adjust the rhythm of the count accordingly. So, if you poured to little
adjust your count by slowing it down a bit. If you pour too much, speed your count up. Keep doing this and you'll start to
get closer and closer to your perfect rhythm every time. Rinse and repeat until you can consistently pour accurate
amounts every time.
How to Pour a Beer
Pouring a beer might seem like an easy process to the everyday person. But there’s actually more to it than you might
think. There are right ways and wrong ways to pour a beer. And as a bartender you always want to pour it the right way.
So here’s how it’s done.
When you pour a beer you want to create the ideal head on the beer. The “head” is the foam top. The foam, or head,
gives the beer flavor and aromas. These aromas would be lost if you were simply drinking the beer out of the bottle or you
failed to pour the beer correctly. It’s also possible to have too much foam. A beer full of nothing but foam is not going to
be an enjoyable drink. When pouring a beer you want to aim for creating a ½ to 1 inch layer of foam.
First you’ll want to ensure the glass you’ll be using is clean and also large enough to hold the amount of beer you’ll
be pouring into it. You’ll want to start by holding the glass at a 45 degree angle.
When you start pouring you want the beer stream to hit the middle of the glass and slide down towards the bottom.
This is not the point you want the foam to form. By pouring the beer on the side of the glass your helping to prevent the
formation of foam.
Keep pouring until the glass gets to about half full. At this point start to tilt the glass directly up and down. You also
want to start pouring the beer stream towards the center. This is when the foam will begin to form. Keep pouring in the
center until the beer bottle is empty or your glass is full. Don’t be afraid to get aggressive with your pour. When you keep
the bottle close to the glass and slowly pour into the center you won’t create the ideal amount of head. Add some space
between the bottle and the glass and pour quickly into the center of the glass. This will help the foam form more rapidly.
Pouring beer the right way and creating a proper head will take practice. It’s important to remember that different beers
will foam different amounts so get a feel for what kinds of beers your bar serves.
Working the Bar
The skills under this section really come from experience. But we'll go over a few tips on how to handle yourself behind
the bar and how to take orders from multiple customers.
First, you want to be aware of your surroundings at all times. Behind the bar won't be a very big space and you'll be
moving around in it a lot. You might also be working with another bartender who's moving around just as fast as you. Be
aware of what's around you. Is there an ice chest on the floor? Is there a mat behind the bar that tends to flip up on one

corner? These things might sound dumb, but these can be trip hazards. And if you trip behind the bar there's probably a
dozen corners, cabinets, and glasses you can bust your head on. Not good.
Always look where you're going. If you walk behind your coworker let them know your behind them. This prevents
them spinning around or taking a step back and running into you. This all will seem like common sense, but as a beginner
bartender it's easy to get caught up in everything and forget the common sense things. Pay attention to the space around
you and look for possible hazards behind the bar and you'll be fine.
Paying attention to your surroundings refers to your customers as well. Keep your head up and scan the bar for new
customers that walked up, someone who might need another drink etc. This way you can have a working list of who needs
to be helped next, who's been waiting a long time, and who just walked up. You always want to acknowledge new
customers that walk up to the bar. No matter how busy you are do your best to acknowledge them. A simple smile and a
"be right with you" will do just fine. If your too far away or the bar's too loud even a simple smile and head nod will do.
This will let them know you see them and you know they're there.
The second thing to consider when working the bar is multitasking when taking orders. The ability to multitask is a
skill that will take a little while to master, but in time you'll get better. When you've got a bar that's jammed full with
customers all waiting for you to take their order you don't want to be moving slowly. One way to move quicker is taking
multiple drink orders at the same time.
If you get a group of 5 walk up to the bar, don't ask them one at a time what they want and then make their drinks one
at a time. This is not efficient and efficiency behind the bar is key. Let's say 3 of them want bottled beers and two of them
want martinis. How can you speed up the process by multitasking. You can first set up the martini glasses and put ice in
them to chill the glass. Then serve the guests the beers and mix the martinis. That's plenty time for the glasses to be
chilled when the martinis are done being mixed.
The same concept applies to multiple groups. If you have two groups all with different drinks, try to think about the
quickest way to get both of them out of the way. One trick is to give each group some of the drinks they ordered rather
than working on only one group at a time. This way both groups feel that you are working on their order and are less likely
to complain.
When multitasking using both hands is very beneficial. If you have a drink with two different kinds of liquors don't
just pour one liquor at a time, pour one in one in your right hand and one in your left. This can get tricky with getting
your pours right but that's why it's important for beginners to practice at home whenever possible.
Frankly, working the bar mostly comes from experience and not from reading an article or a book like this one. Just
remember, always pay attention to your surroundings and what's going on behind the bar. Keep your head up and

acknowledge your customers. Try to make drink orders as efficiently as possible and practice pouring drinks with both
hands. Follow these tips and you'll be working the bar like a pro in no time.
The Conversational Bartender
When looking at a bartender many people think all they do is make drinks. After all on the surface that's what it looks
like. This couldn't be farther from the truth. Bartending is more about the business of human interaction than it is about
making drinks. It's about giving excellent customer service and making people feel liked. As a bartender you'll be meeting,
talking, and dealing with a lot of people in a short amount of time. This is why great conversational skills benefits a
bartender much more than fast hands or memory ever would.
Sometimes someone can be the best conversationalist, most outgoing people person you've ever met. Like they were
born that way. How can you possibly become one of those people? The truth is you won't become a conversational
master over night or after reading this book. After all being a great conversationalist is and art from and art forms aren't
learned, their developed.
Despite all this however becoming a better conversationalist is a great way to become a better bartender. We will go
over specific conversational tricks that you can incorporate into conversations. These will help you when conversing with
others. You'll learn actionable steps but it's up to you to put them into practice next time your behind the bar; or anywhere
for that matter. Let's get started.
Remembering Names
As a bartender you're likely to run into many people that visit your bar regularly, hence the term "regulars". Your
regulars will be a great source for tips so you want to treat them as best as possible. You want to be professional,
personable, and likeable. One great way to do this is to remember their names.
When you remember someone's name you make them feel special, interesting, and important. This will give people
positive feelings that they love to have. In turn, you'll be the bartender everyone wants to go to.
Many people have a problem with remembering names. Ever have a time when someone tells you their name and you
forget it literally 5 seconds later; in one ear and out the other. We've probably all experienced that at some point. The good
news is that remembering names is less about memory and more about listening. Why is it so difficult for us to remember
names?
The answer to this is simple. We're too busy worrying about ourselves and what others are thinking about us. This
causes our minds to wander during that crucial moment when someone says their name. How can we fix this?
The first and most important rule in order to improve name recognition is simple. You must stay in the moment and
make a conscious effort to remember their name. Don't worry about yourself and how you come across. The truth is, they'll

be too worried about themselves also and won't pay attention to how you appear. So when they begin to say their name
focus on the present moment and make a conscious effort to actually listen.
You'll also want to look at the person. It sounds silly. But in reality people are often looking away when meeting
somebody. Don't be looking at the bar top, or the clock, or anything else for that matter except the person's face. All your
attention needs to be focused in on them. You want to make them feel welcomed and important. So look them in the eye
and smile.
Lastly, and easily one of the best tricks, you want to repeat their name back to them. After someone introduces
themselves to you there's always the common "nice to meet you" response. Simply repeat their name within this response.
"Nice to meet you Michael". Looking at the person and repeating their name is a great way to put a name to a face.
If you didn't hear them say their name just politely ask them to repeat it. Sooner is better than later. It's less awkward to
ask someone to repeat their name right away rather than after a twenty minute conversation.
Here's an important note on foreign names. Just try your absolute best to pronounce it right. Ask them to repeat it
several times if need be. It's not rude and they will understand. As long as you're polite and show a general interest in
them this won't come across as being rude. What is rude however is saying "Oh I could never pronounce that!". Never do
that. That shows a complete lack of interest in the person and it comes across as lazy. Do your best to pronounce it and
apologize if need be.
The Art of Conversation
Ironically being a great conversationalist isn't about talking. It's about listening more and talking less. It really is as
simple as that. Frankly most people are self centered and they love talking about themselves. If you have a conversation
with somebody and they spend ninety percent of the time talking chances are they will think the conversation went great.
And they'll love you for it. That's what you want as a bartender. So here's how you do it.
Conversations have a natural flow to them. There's a give and take. One person will ask questions and listen (give).
Then they will tell the other person something about themselves (take). The problem is many people, if not most, engage
in too much taking during conversation. This is further explained through the concept of Conversational
Narcissism(CN). CN is a term coined by the sociologist Charles Derber. Essentially CN is the act of always trying to shift
the attention of the conversation to yourself.
In order to see NC in action Derber gave responses to statements within a conversation two different labels. The two
kinds of responses are "shift-response" and the "support-response". The shift response is when someone shifts the
focus of the conversation back on themselves. The support response is when the listener allows the focus to remain on
the person of the original statement. Here's some examples:

Jack: "I'm really hungry."
David: " When did you eat last?" (support-response) Here David keeps the focus of the conversation on jack.

Jack: "I'm really hungry."
David: "I Just ate not too long ago." (shift-response) Here David is shifting the focus of the conversation to himself.

Jack: "You won't believe what my boss did today!"
David: "uhh ohh. What happened?" (Support-response)

Jack: "You won't believe what my boss did today!"
David:" My boss is always making me angry also!" (shift-response)
Start listening to conversations and you'll realize how many times people respond with shift responses.
Here is the number one pro bartending tip for becoming a better conversationalist. Use less shift responses. A lot
less. In fact keep the conversation focused on the other person as much as possible. Ask questions about what they say.
Listen and nod so the person knows their being heard. Don't be rude however. If the other person asks you a question
you should respond. It will take some getting used to. But pay attention to the natural flow of conversations and you'll
become great at this.
Know How to Small Talk
When you bartend most of the conversations you'll have with others will be simple small talk. The everyday chit chat.
Even though it may seem simple, being good at small talk can be difficult at times. Especially if you don't consider yourself
an outgoing people person. For those of you who have difficulty with everyday banter this chapter is for you. We've
probably all found ourselves sharing an awkward moment of silence with someone we just met. Let's learn how to avoid
that.
Engaging in small talk really boils down to you making the other person feel comfortable and encouraging
them through questions to continue talking. This process will be described with the acronym PAW.
P- Pillar statement. This is a base statement to get the conversation going.
"It's been a beautiful 85 degrees this week"
"I ate at this new Mexican restaurant this weekend."
A- About yourself. Usually this immediately follows your pillar statement. Here you will say something further about
yourself. This will help to build comfort and report between you and the other person. However, you don't want to go off

on some huge monologue. Keep this brief and concise.
"I've been thinking about going to the beach soon and possibly taking windsurfing lessons."
" I had these great chicken enchiladas."
W- Who, what, where, when, or how. This is where you ask them a question. This will help get them talking.
"What's your favorite beach to go to around here?"
" Do you have a favorite Mexican restaurant?"
Here is where small talk can get tricky. This is perhaps the biggest tip to keep in mind when engaging in small talk. You
want to keep your questions as open ended as possible so the conversation can branch out into other topics. Questions
that can be answered with a simple "yes" or "no" are small talk roadblocks. Nothing will bring a conversation to a
screeching halt faster than simple "yes" and "no" responses. The questions above are open ended because the
conversation can continue like this-
"What's your favorite beach to go to around here?"
"I prefer the north beach. It's less crowded."
"Yea there are a lot less people there. Plus the north beach has that great burger shack."
" I love that place! I always order their Death Burger."
Etcetera. See how the conversation continued with a natural flow. If you asked a question with a simple yes or no
response this could happen-
"Do you ever go to the beach?"
"No"
Dead in the water. Yes and no questions are ok to ask if you have an immediate follow up question or statement.
" Do you have a favorite Mexican restaurant?"
" Yes"
"Which one?"
"Mi Amigos"
"I've never been there but I've heard they have great Queso."
Notice how the conversation continues to flow? Also, when engaging in small talk it's important to not bombard the
person with questions. You don't want them feeling like you're interrogating them. A good rule of them is to have an
"about yourself" statement every two questions. Much like the example above.
Small talk is as simple as that. Remember, the general rule for conversations still stands. Get the other person to talk as
much as possible and talk less yourself. The good thing about being a bartender is that you're not obligated to talk to

someone who doesn't want to talk. If you have a customer who isn't responding very much to small talk than they most
likely don't want to talk. Just make sure they have everything they need and don't talk to them. Knowing how to small talk
comes in hand for those customers who do want to talk. And there will be plenty of them.
A Tip for Dealing with Rude Customers
Every service job will have its fair share of dealing with rude customers. However, dealing with rude customers as a
bartender is a little different than most jobs. Many people are difficult when they’re sober. But you’ll see how truly rude
they can be after they have alcohol in their system.
So how should you handle rude customers? This is a very difficult question to answer and will easily be one of the
most challenging aspects of bartending. For the most part you’ll want to remain as polite as possible. Don’t get caught up
in the situation and end up stooping down to their level. Here are a few things you’ll want to keep in mind when dealing
with ridiculous people.
Mindset
The most important aspect to take into consideration when dealing with rude customers is to have the appropriate
mindset. No matter what happens you want to remain in control of the situation. In order to remain in control of a situation
it’s essential to remain calm.
When you compare a calm person with an extremely angry person the calm person will be the one in control. After all
the angry person throwing a temper tantrum can’t even control themselves. You will be able to think clearly and be in a
better position to calm the situation if you keep a level head.
Many people respond to rude customers by being rude back to them. They hold their chins high and bombard the
other person with their own dose of cruel words because “they don't take crap from anyone”. How exactly will that help
the situation?
You want to aim to be a great bartender and a great bartender wouldn't stoop to the rude person's level. They would
use their awesome conversational skills to defuse the situation. Granted, that's easier said than done and it's nearly
impossible to teach how one can defuse situations like that effectively. The truth is every situation is different and gaining
the skill of calming tense situations can only come from observation and practice.
As a bartender you're likely to come across a few tense situations so you'll get your practice in. After reading this
book you won't be able to calm every angry customer down and you won't be able to solve every problem that arises.
However the important idea that needs to be stressed is that these situations are about the end game. Your goal is always
to calm the person down and defuse the situation as fast as possible.
Don't let your ego and pride get in the way of solving the problem. In other words, don't start yelling back or being

rude to the other person after they were rude to you. Here's a situation to demonstrate this point further. You decide
which action the bartender takes is more impressive.

Situation 1

-Angry customer walks up to the bar and starts yelling rudely at the bartender.

-Bartender responds by yelling back at the customer because he “doesn't take any crap”

-Customer and bartender continue to yell at each other causing a big scene. This causes several other customers to
leave the bar.

Situation 2

-Angry customer walks up to the bar and starts yelling rudely at the bartender.

-Bartender remains calm and begins to defuse the situation with great conversational skills, charm, and humor.
-Customer walks away from the bar with his drink smiling.
So, what's more impressive? You always want to be the bartender in situation 1. Solve conflicts with your brain not
your macho ego and pride.

When the Person Just Won't Listen
It would be great if every angry customer can be talked down with rational conversation and a calm attitude.
Unfortunately however we don't live in an ideal world. There are a few situations that you'll have to handle a little
differently. For one if the person is being extremely belligerent and won't calm down. If they're yelling and screaming all
over the place it's best to just call the bouncer or police and have them removed from the bar.
Here's one way to look at it. If the person is being so unreasonable that they are causing others to leave, than kicking
them out becomes a simple business decision. That one person is not going to spend the same amount of money as the 5
people they just caused to leave. In that case get them out of there and keep the atmosphere fun and lighthearted.
The other scenario is if they are actively being threatening, calling you names, and invading your personal space. If

that's the case, kick'em out. Even so there's still an important aspect to keep in mind. At no point do you want to become
the bartender in situation 1. You can still remain calm and call the police or bouncer to have them removed.

Dealing with rude customers is difficult and really is an art form. Art forms aren't learned they're developed and formed.
So it'll take time and experience before you get good at it. The key is to never take anything some drunk asshole says
personally. Always keep a level head and remember that these situations are about defusing the problem as quickly as
possible and not about defending your ego and pride. Keep those things in mind and half the battle is already won.
Checking ID
It’s one of the most important things you’ll do as a bartender, and you’ll do it often- ID’ing people. Serving a minor
alcohol is bad news. You’ll be slapped with a misdemeanor, and potentially get a small fine & jail time. Not to mention
your employer will most likely fire you on the spot and it will be next to impossible to get another bartending job in the
future. Simply put- when in doubt check the ID.
Acceptable forms of identification are-
1. State issued identification card.
2. State driver’s license
3. Passport
4. Military identification card.
Your bar should have a guide on acceptable identifications. It should be in color and describe IDs in detail. You
should become familiar with the different types of IDs you’ll come in contact with.
Often times bars will have their own carding policy. Some may have a policy that requires you to card anyone that
appears to be under the age of 35. Some have a policy of carding everyone no matter what. Make sure you know what
your bar’s policy is and follow it.
There are a few things to keep in mind when carding someone. For one, if you have a group of 5 and only 3 them need
to be carded just card everyone. Some people are sensitive about their age and appearance. Avoid making them feel like
the odd ones in the group and card everyone. It’s the safe bet.
When checking an ID there are three things you want to check thoroughly. First is the birth date, of course. This will
verify that the person is indeed over the age of 21. It’s crucial that you know the current date each and every day you go
to work. Many people will go out on or just after their 21
st
birthday. You want to make sure that’s the case and they’re not

going out a few days before their birthday. Next you want to check the expiration date. If the ID is expired it must be
denied and legally can’t be accepted as proper identification. Lastly, and most obviously, you want to check the picture.
Make sure the person who gave you the ID is the person in the actual photo.
Fake ID
It’s important to stay vigilant when checking Ids. Although most Ids will be legitimate, occasionally you may get a
fake ID. The following are the most common forms of fake Ids.

Someone else’s ID
This is actually a legitimate ID it’s just not the ID of the person who presented it to you. Often times the ID will be an
older brother or sister of the person presenting it. This is one of the easiest forms of fake Ids and the most common as
well. Most of the time the picture will resemble the person presenting it. This is why it’s important to pay very close
attention to the picture and the person in front of you.
Tampered or chanced ID
This type of fake ID is also a legitimate ID or at least it was at one point in time. The most common types of changed
Ids are cards in which the birth date or expiration date are altered. Look closely at the entire ID and not just the picture.
Make sure the font of the birth date and expiration date match the font of the rest of the card. Also, feel the card. Make
sure there isn’t any laminate over the dates or picture. This is why it’s important to ask the person to take the ID out of
their wallet.
Counterfeit ID
This type of ID is a complete forgery and often times takes a great amount of effort and skill to make. Checking if an ID
is counterfeit can be tough but there are a few things you can look out for. Take notice of the weight. Does the ID feel
right? Is it the right size and colors? Most ID’s you’ll receive will be from your own state so take your legitimate ID and
get familiar with what it feels like.
When checking IDs it’s important to pay close attention to that alone. No matter how busy your bar is if you’re
checking an ID that’s all you should be doing. Also, many people will attempt to you and distract you when trying to pass
off a fake ID. Don’t be distracted by them or anything else.
The good thing is that checking IDs gets much easier the more you do it. You’ll see more and more IDs and get
familiar with them. Just remember the three golden rules. When in doubt ID, don’t be distracted and when checking pay
attention to detail.
The Resume

Writing a bartender resume isn’t much different than writing any other kind of resume. However, there are a few things
you can tweak to make your resume stand out.
The resume format is pretty much the same no matter what the job. It is usually formatted from top to bottom with
these sections-
1. Contact Information
Here you will place basic information on how you can be contacted. Your name, address, phone number, email
address, etc.
2. Qualification Highlights
This is one of the more important sections on the resume. Here you will bullet point different skills and highlights that
may set you apart from the competition. It’s important to think outside the box here. For example, maybe you speak two
languages. Bartending is a customer service oriented business so you’ll be dealing with a lot of different people
constantly. Therefore speaking two languages could be beneficial.
Perhaps you’ve had a lot of experience with “point of sale” software. Restaurants and bars are rapidly moving towards
electronic systems for taking orders and ringing people up. If you have any experience with these kind of systems
definitely put it down here.
Take some time on this sections and try to come up with a few things about yourself that sets you apart from others,
especially if it’s customer service oriented.
It’s also important not to fill a whole page of this section with highlights. They’ll never get read. So keep it at 3 to 5
bullet points of your best and most relevant skills.
3. Education
This section is pretty self-explanatory. Simply put any kind of education you have down here. Yes it’s just a
bartending job and you won’t need a degree in theoretical physics but if you do have a degree put it here. Completing
school shows that you are a well-rounded person and have the determination to see something through to the end, all of
which are positive aspects a hiring manager will look for.
Also, if you have any other type of education or training put it here. Perhaps you’re certified in CPR and first aid.
These kind of skills and training add up and really make your resume stand out. Don’t leave anything out, think long and
hard about your past education.
4. Job Experience
This section will take up the bulk of your resume. Here you will place your past job experience. You’ll want to place the
most relevant jobs to the one you’re applying for at the top and work your way down. Here's a tip to make your experience

stand out.
When putting your job duties under each location you worked at also describe the kind of bar it was and what type of
experience you gained working there. For example, if it's a small bar that specializes in wine mention how you gained a vast
knowledge of different wines and developed a strong palette for tasting wine. If you worked at a busy night club make
sure to point out how you've learned to work under pressure and multitask.
The actual job of being a bartender is more or less the same everywhere you go. You'll make drinks, keep the place
clean, run a register, keep track of stock, and provide great customer service. It's the atmosphere of each place you've
worked that shapes the kind of bartender you are. So mention the different skills you've developed in the past. This is a
great opportunity to set yourself apart from others applying for the job.
If you don't have a lot of experience as a bartender that's fine. Just try to focus on experience that is closely related.
Perhaps you've been a waiter or waitress. Any experience where you had to provide customer service is great as well.
5. Certificates & Awards
Here you'll place any certificates and awards you have received that are relevant to the job. If you're TAM
(Techniques in Alcohol Management) certified or perhaps CPR certified put it here.
6. References
Here you'll want to list at least three references. Put their name, phone number, and their relation to you. Always inform
your references that you'll be using them as a reference. That way they will know to expect phone calls from your
potential employers.
That's all there is to it. Resumes are pretty simple and are used to convey information quickly and efficiently. Ideally
you want to keep your resume on only one page. Don't have three or four pages all stapled together; they'll never be read.
You also don't have to list your entire work history if you've had a lot of jobs. Just put the last three to five jobs you've
had that are the most relevant to bartending. Below you'll find a very simple example of a resume. You can also find plenty
of resume examples online by doing a simple search.