Bartending

In a rocks glass pour a one and a half ounces of vodka, half ounce of kahlua and a splash of cream.

I like to keep things simple in this regard, manners will get you a long way, if I see any shoving I will not be helpful to them, but it will always be first come first served. If there is a line across the bar, depending on which station I am at I would probably sweep left to right. Also if it is at all possible, take more then one drink order at a time. Ask if anyone is buying a single drink and if they are serve the 'singles' at the same time.

Yes I have a giant shaker that I pull out whenever I have big groups in the bar and I use it when they order shot so I can get other groups to order a group shot.

Four years total: Two years to begin with at Johs Cocktail Bar, one year at Will's restaurant, and then most recently a year at Sam's Pub.

☛ What is your experience in the hospitality industry?

☛ What kind of bars you visit in your free time?

☛ Describe the most stressful job you've done so far?

☛ Do you play any sports?

☛ If is a large crowd at the bar, in what order you will serve your guests?

☛ Describe the benefits of working in a team and specify your own positive example of teamwork in solving some problem?

☛ How would you know that your guest drank too much alcohol?

☛ How would you act if you have a drunk guest who offend you?

☛ Have you ever worked with a professional bartender and whether you are willing to engage in such a training?

On a scale of one to ten I would rate myself between eight and nine because I had always been able to make my customers satisfied utilizing high quality hospitality and customer service skills. As compared to my co-workers I never received any complaints. On member-customers' ratings I always scored the highest resulting in being awarded 'Best CSR providing bartender' thrice.

Because I have the ability to engage and interact with others on a personal level and make them feel comfortable. I understand the difference between someone who is at the bar and wants to be left alone, and someone who is there and wants the watch the game and engage in a conversation about how good Louisville is going to be this year. My experience in politics, theatre, and customer service allows me to read people extremely well.

I would double check my tabs and recount my drawer to see if the source of the mistake occured, replace the shortage with my own tips. in the furture i would sure that I am the only one ringing the registar with my number and be sure to parctice company proceedure for cashing out every tab to ensure the mistake doesnt reoccur.

It would heavily depend on what the customer has ordered up to the point of ordering the burger, but in general I'd go with something dark and full flavoured to compliment the taste and texture of the burger. If the customer was a beer drinker, I might offer a Pale Ale, if they were a wine drinker I'd go with an American Red, and if they were more into spirits, I might just suggest a sweet highball, but recommend they have it served tall with easy ice, so there's a constant refreshment while they work through the meal

It has happened with me once when on a very busy night I missed a payment from a customer. I paid from my own pocket because it was my responsibility. Since then, I make sure that each customer pays before he leaves the premise.

Yes, absolutely. Thats fisrt hour is alwasy a good time for stocking the bar, cleaning and getting into the swing or things- and at night I would rather stay and clean and know that the bar is already fro me when I or the next person comes in the next day... its always nice to start your day in a clean bar.

I know it sounds simple, but I actually love pouring draft beer. Every beer is so different in texture and carbonation, and every tap is different. I love working through all of that and pouring the perfect pint regardless, the kind of pint that makes a customer remember why they should order draught instead of a bottle.

We need to check the identification cards of the customers for age verification according to the State and Federal Law requirements. In addition, the rule for maximum consumption limit has to be followed and applied to the customers as well.

Because this is exactly the kind of place I go to as a customer. I believe that you'll only enjoy working at bars you actually enjoy drinking at. Your customers are the kinds of people I like to hang around with, your staff are the types of people I like to be served by, and your drinks menu is exactly what I like to drink. I think my transition here from one side of the bar to the other would be seamless.

That could run into volumes, but a favorite of mine is to take two wheels, lime, cucumber, etc, slice them to the 1/2 way point, then splice the two together to form the outling of a orb or ball. place this in the empty martini glass upright. then when you pour and straing the cocktail int the glass the garnish suddenly will float and tip over and become a pinwheel or paddle wheel spinning in the drink . a bit gimmiky, but it does add motion to something that generally does not have that quality.

I attended ABC Bartending School New York before my joining of The Keg and Cork where I worked as a bartender for four years.