Bar Staff

The Bartender

• Of course the bartender’s primary function is to mix and serve drink for patrons at the bar and/or to pour drinks for table customers served by waiters or waitresses.

• The bartender is typically a host and a promoter whose combination of skill and style translates into public relations benefits that build goodwill and good business

The Barback

• A barback typically relieves the bartender of all chores except pouring the drinks and handling the customers and the cash register.

• A barback may be responsible for any or all of the following tasks: setting up the bar; preparing garnishes, special mixes, and syrups; filling ice bins; washing glassware and utensils; maintaining supplies of towels,napkins, picks, straws, stir sticks, and matches; keeping bar surfaces and ashtrays clean; washing fixtures; and mopping floors.

• Often a barback is an apprentice bartender and may serve beer or mix simple drinks under the bartender’s supervision

The Server• Beverage service at tables, whether in a cocktail

lounge or in a dining room, is handled by waiters or waitresses, a group collectively referred to as servers. Servers record the customers’ drink orders, transmit them to the bartender, pick up the drinks, serve the customers, present the tab, and collect the payment

• A few basic requirements for table servers include a pleasant personality, a neat and attractive appearance, poise, and a mind for detail.

The Wine Steward or Sommelier

• The wine steward(also called the cellar master, wine captain, or wine waiter, all terms applying to both sexes) presents the wine list at the table, makes recommendations, discusses wines with customers, and takes care of serving the wines

• Make purchasing decisions to maximize profits, in some situations this includes buying wines tostore for future years’ lists.

• Orchestrate and help publicize tastings, wine dinners, seminars, and other wine related events

Security Positions

• This may come in the form of a doorman or door person. This person is expected to keep order if there are long lines to get in, to ask for customers’ identification (and firmly but politely enforce a dress code or refuse to admit underage people), and to collect a cover charge at the front door.

• The cover charge is a fee for admittance to the bar, and is sometimes given to or split with the band if there’s live music.

Beverage-Management Positions

• The beverage director is in charge of hiring, training, and supervising all beverage-related personnel; purchasing all beverages and beverage equipment; establishing and maintaining inventory and control systems; setting standards; and making policy on matters relating to beverage operations.