If you bartend, waiter or waitress long enough you will eventually be faced with the choice of crossing the line between being personable or getting personal with a customer. If you want to make some serious money in this profession then you must learn where that line is and how to avoid it gracefully.
It is easier for a bartender to escape these situations than it is for a waitress. First, the bar will be much faster paced. You don't spend a lot of time with one person when serving a drink. No silverware, extra napkins, drinks, ketchup etc. Just serve the drink and your customer has what they ordered. There is also a constant flow of other customers who you must attend to so you move out of a sticky situation a lot faster. Lastly, people drinking at the bar are much more inclined to keep the conversation one way, that being on them! Not all, but alcohol can do that so bartenders really do have an advantage there. You can often just listen to their problems and they won't ask you anything. They often just want your ear!
For whatever reason, waitresses and waiters are much more susceptible to a barrage of personal questions from patrons than bartenders. This is especially true of regular patrons after a few months of you "getting to know them" (which really means after a few months of waiting on them!) These types of customers are generally bored or lonely and they most certainly do exist! Now don't get me wrong, they aren't bad people. Just that they don't stop to think that you are working and that it's not a social event for you as it may be for them. These folks often want to feel like "family" and have a distorted prospective as to what they are actually doing there. (eating!) It is your job to know when and how to cut it off!
When I say your job, I don't mean you'll read this in your employee manual. This is just an unspoken part of being a good server or bartender. If you want to become one of the "Good ones", a true professional and make the big tips, you'll learn when and how to cut it off, where to draw the line. And you won't offend anybody in doing so.
The easiest way to do this is to not start. If what I'm about to say is common sense to you, then you have the makings for being a good server or bartender! I thought a quick basic list here would be appropriate:
Kids-Husband-Wife: If you have kids, it's natural that a regular customer will get around to a few questions about them. And it's fine to be personable about your kids once in a while. But you don't need to tell them who they're dating, what trouble they got into, your birthing pains with your 2nd child, any medical conditions they may have or any of a number of "personal" details about your life. Keep the spouse or boyfriend out too! These are all personal things. It's certainly fine to talk a little about your spouse, but you just have to really clam up after the basics. It's nobody's business and these aren't your true and tested friends, they are complete strangers really! Think about it.
Finance: Don't get into your problems with money. Don't get into their problems with money. If they mention things are tight this month and they are losing hours at work or their house isn't selling then just smile, say your sorry to hear that and things will get better and "can I get you a refill on your water?" Just get out of there! You don't have to be mean, just make a quick exit and if they try it one more time do it again. They'll get the hint. Continue to be as personable as ever but keep the conversation limited to small talk or news topics, nothing personal!
Co Workers: Do not discuss co-workers with customers, EVER. It's unprofessional and gossipy. Just smile and say you don't know. Come on, you know that's just low. You shouldn't do it no matter what. You could easily find yourself in a mess with so many webs around you that you'll never get out. If you stay away from this one you will go so much further in this (or any) profession! Don't let a customer pull you into that trap. Co-workers, including bosses and owners, are OFF LIMITS for conversation to customers unless it's positively just small talk.
Problems: This just means anything that's bugging you. Don't be telling your customers about your late fees on your CC or your mother in law's rude comments, your doctors visits or how your neighbors are keeping you up at night. These are all personal and to most customers, these topics would be boring. If they aren't boring to the customer, you're setting yourself up big time because they are going to get into your head and life as much as possible. It will affect your work and your tips. Keep your problems to yourself.
This isn't to say that you will never ever get personal with a regular customer. There are of course some instances where the customer crosses the line of being "customer" to being "friend" too! But these are rare cases, certainly not the norm. The bottom line is if you want to be making the best tips, have the least amount of stress and be viewed upon by your fellow employees and customers as a leader and a professional, you'll keep the personal stuff off limits with customers.
As you learn to be aware of this, you'll see it often happens quite subtly and almost exclusively with very regular customers. Learning how to stop it before it gains any momentum is what separates the professional from the mediocre in this business of serving people. When you can balance being personable without being personal, you have put yourself above the pack and you will be rewarded for it in bigger tips, better employment opportunities and great respect from everyone around you. This is just one aspect of earning bigger tips, but it's an important one!
Friday, August 28, 2009
Thursday, August 13, 2009
Bartender-Waitress No Experience Needed-Now Hiring
Are you looking for a bartending position but have no experience? How about waitressing? Bowling alley's are hiring right NOW (August) for these positions and you can quite possibly get hired, even as a bartender, without experience! But you've got to act quickly.
Most towns have a local bowling alley. This is such a great starting place if you are truly wanting to get into bartending. (or waitressing) The leagues are the bread and butter for these establishments and it is basically a winter sport. Leagues start right after Labor day, but it takes a few weeks for them to get into the groove and for all of them to get going smoothly and fill up.
During that slower 2-4 weeks is where you get your training. A lot of the bartending duties at these alley's is pouring beer and mixing a dozen or so different drinks, the basics. If you show the desire to want to learn this trade many manager will give you a shot if they need the position filled. They figure there's a good month left for training before it gets super busy and might give you a try.
Waitressing at these places is a great place to get aquainted with alcoholic beverages as you will be serving a lot of them. A great way to get some experience if you want to get into bartending later on. This is an even easier position (without experience) to land than bartending.
If you are serious about bartending as a main income, or you just want to be a little "picky" about where you bartend in the future, you need experience! Your first bartending job at a bowling alley will put you miles ahead of anyone else with no experience when applying to a nicer place. Even those who have completed a "bartending school." The best schooling for this job is "The school of experience" and that's what you'll get if you can start at your local bowling alley!
And don't think this job is a cake walk! You'll be busy, which is what you want, and best of all, you'll actually make some decent money. It's like being paid to go to school! You may even want to stay another year or two or keep a part time position!
Still want to get into bartending? Get to your local bowling alley NOW and talk to a manager. Let them know you are very interested in learning the trade, are a fast learner and would love the opportunity to learn the trade and work at their fine establishment!
Read more about getting hired as a bartender at the bowling alley in your area, with no experience!
Most towns have a local bowling alley. This is such a great starting place if you are truly wanting to get into bartending. (or waitressing) The leagues are the bread and butter for these establishments and it is basically a winter sport. Leagues start right after Labor day, but it takes a few weeks for them to get into the groove and for all of them to get going smoothly and fill up.
During that slower 2-4 weeks is where you get your training. A lot of the bartending duties at these alley's is pouring beer and mixing a dozen or so different drinks, the basics. If you show the desire to want to learn this trade many manager will give you a shot if they need the position filled. They figure there's a good month left for training before it gets super busy and might give you a try.
Waitressing at these places is a great place to get aquainted with alcoholic beverages as you will be serving a lot of them. A great way to get some experience if you want to get into bartending later on. This is an even easier position (without experience) to land than bartending.
If you are serious about bartending as a main income, or you just want to be a little "picky" about where you bartend in the future, you need experience! Your first bartending job at a bowling alley will put you miles ahead of anyone else with no experience when applying to a nicer place. Even those who have completed a "bartending school." The best schooling for this job is "The school of experience" and that's what you'll get if you can start at your local bowling alley!
And don't think this job is a cake walk! You'll be busy, which is what you want, and best of all, you'll actually make some decent money. It's like being paid to go to school! You may even want to stay another year or two or keep a part time position!
Still want to get into bartending? Get to your local bowling alley NOW and talk to a manager. Let them know you are very interested in learning the trade, are a fast learner and would love the opportunity to learn the trade and work at their fine establishment!
Read more about getting hired as a bartender at the bowling alley in your area, with no experience!
Monday, June 22, 2009
Where Do I Need A Bartending License?
One of the first and most asked questions to people looking to get a bartending job is "Do I need A License?" The answer is probably not. Not in most states but there are I believe 2 as of 2009 that require a license, Utah and Wisconsin and the license is very easy to obtain. This wild myth about needing a bartenders license is everywhere and it amazes me how prevelant it is on the web. I believe it started with the bartending schools. I think they made it sound like a certificate is some sort of license and from there it just spread.
Another possibility is TIPS. This stands for "Training for Intervention Procedures" and is a popular course that teaches responsibility basics for bartenders. It is not a license although these days it's becoming very popular for establishments to require the course to work as a bartender in their establishment. This is because their liability insurance is decreased by having you take the course. It's not a bad idea to take it as it's very short and having a certificate of completion certainly won't hurt. Cost is about $40. It can be taken online in most states. This course will no doubt be mandatory in the coming years.
So unless you live in Utah or Wisconsin, you won't need a bartending license. I would like to add that having a bartending license, a TIPS certificate or a bartending school certificate will have no effect on your competence as a bartender to a prospective employer. There is only one thing that qualifies you in the eyes of the owner or manager. Experience. Any certificates or licenses are just pieces of paper that are forced upon you or the owner by the state, or given to you by a bartending school.
So don't get hung up on this. If you want to bartend, get looking for a bartending job pouring beer in a dive if you have to. Even that type of experience is better than any piece of paper. From there you will rapidly move up the ladder if you find you like the bar business.
Another possibility is TIPS. This stands for "Training for Intervention Procedures" and is a popular course that teaches responsibility basics for bartenders. It is not a license although these days it's becoming very popular for establishments to require the course to work as a bartender in their establishment. This is because their liability insurance is decreased by having you take the course. It's not a bad idea to take it as it's very short and having a certificate of completion certainly won't hurt. Cost is about $40. It can be taken online in most states. This course will no doubt be mandatory in the coming years.
So unless you live in Utah or Wisconsin, you won't need a bartending license. I would like to add that having a bartending license, a TIPS certificate or a bartending school certificate will have no effect on your competence as a bartender to a prospective employer. There is only one thing that qualifies you in the eyes of the owner or manager. Experience. Any certificates or licenses are just pieces of paper that are forced upon you or the owner by the state, or given to you by a bartending school.
So don't get hung up on this. If you want to bartend, get looking for a bartending job pouring beer in a dive if you have to. Even that type of experience is better than any piece of paper. From there you will rapidly move up the ladder if you find you like the bar business.
Friday, June 12, 2009
Know The Menu and Earn Bigger Tips
A good server will know the menu practically inside and out, thus Earning much bigger tips! There are so many average waiters and and waitresses that you should strive to be a cut above that by knowing your menu. Don't be shy about asking the cooks or manager questions about food. Your customers are going to ask and when you can answer them intelligently you will not only impress them but you will genuinely be helping them. In their eyes you've done something extra for them and you will certainly be rewarded for it in a bigger tip.
Too often a server does not even know the basics of what is on the menu. You should know exactly what's on that specialty burger. What are all the condiments that come with it automatically? How much is the pre-cooked weight of the burger? What kind of seeds are on the bun? You should know the sauces that come with dishes and be able to describe them. When there is a house special that is popular, know it inside and out! Just break it apart one piece at a time when there are a lot of ingredients and memorize a standard answer. Too often servers stumble through this day after day and week after week. It's silly! You know the question is going to come up every day so learn it and sound intelligent when asked and make bigger tips in the process! You cannot possibly learn everything 100% but you should know the basics of the menu at minimum. And that means more than just what's written on the menu that the customer can clearly see!
Depending on where you work there are many common questions that come up when serving guests. Let's take a popular and simple topic, butter. What type of butter is used, a 60/40 blend, margarine or 100% butter? Some restaurants will use for example, the blend on their breakfast toast while baking with margarine and yet serve 100% butter packets with dinner rolls. You need to know these things! Is the shredded cheese served on the salads or any dish for that matter, 100% real cheese or is it a blend or imitation cheese which is not cheese at all? Are the mushrooms being served on that steak or pizza canned or fresh? The list goes on and the more hours you waiter or waitress, the more you will discover the need to know the answers to these types of questions.
Baked, fried or grilled is another often asked question. A chicken salad for example, will have pieces of chicken on it and often the customer is eating this because they are watching their calorie intake. Baked chicken and deep fried chicken are worlds apart in calories and they are going to ask. Know the difference and what your restaurant serves. Often they don't offer both on the menu but if you know that grilled chicken can be offered instead of deep fried, and you offer that suggestion to your customer who doesn't want the fat, you've just increased your chances of a bigger tip!
Learn substitutions. Know without asking what can and cannot be substituted for certain side dishes at no cost. Also know the additional cost for certain substitutions. You look like a pro when you can answer questions like these without having to go ask someone. Avoid saying "I don't know" at any cost. Simply say "Let me find someone who can answer that for you better than I can"
Dessert questions will pop up once in a while also. There's money to made in the dessert rush so know your stuff! What brand of ice cream do you use? Is it real whipped cream or just whipped topping? Coffee is popular with desserts so know if you are serving half and half, non dairy creamer or heavy whipping cream. If your sauces or toppings are made with real fruits, know that and use it as a selling point. What about the pies? Is the crust hand made or frozen or from a box? Is the fruit fresh or canned? If the fruit is fresh, often it is purchased locally, another great selling point, but only if you know that!
These are just a few examples to get you thinking while at work. Look, you are there anyways and you want to make more tips, right? Then utilize your time and when curiosity crosses your mind about a menu item or a customer asks something, make it your goal to learn about it and remember it. You cannot learn everything about every little ingredient used but the real question is are trying to learn anything? Be a great server! Learn more about what you are serving and watch both your compliments and tips grow!
Too often a server does not even know the basics of what is on the menu. You should know exactly what's on that specialty burger. What are all the condiments that come with it automatically? How much is the pre-cooked weight of the burger? What kind of seeds are on the bun? You should know the sauces that come with dishes and be able to describe them. When there is a house special that is popular, know it inside and out! Just break it apart one piece at a time when there are a lot of ingredients and memorize a standard answer. Too often servers stumble through this day after day and week after week. It's silly! You know the question is going to come up every day so learn it and sound intelligent when asked and make bigger tips in the process! You cannot possibly learn everything 100% but you should know the basics of the menu at minimum. And that means more than just what's written on the menu that the customer can clearly see!
Depending on where you work there are many common questions that come up when serving guests. Let's take a popular and simple topic, butter. What type of butter is used, a 60/40 blend, margarine or 100% butter? Some restaurants will use for example, the blend on their breakfast toast while baking with margarine and yet serve 100% butter packets with dinner rolls. You need to know these things! Is the shredded cheese served on the salads or any dish for that matter, 100% real cheese or is it a blend or imitation cheese which is not cheese at all? Are the mushrooms being served on that steak or pizza canned or fresh? The list goes on and the more hours you waiter or waitress, the more you will discover the need to know the answers to these types of questions.
Baked, fried or grilled is another often asked question. A chicken salad for example, will have pieces of chicken on it and often the customer is eating this because they are watching their calorie intake. Baked chicken and deep fried chicken are worlds apart in calories and they are going to ask. Know the difference and what your restaurant serves. Often they don't offer both on the menu but if you know that grilled chicken can be offered instead of deep fried, and you offer that suggestion to your customer who doesn't want the fat, you've just increased your chances of a bigger tip!
Learn substitutions. Know without asking what can and cannot be substituted for certain side dishes at no cost. Also know the additional cost for certain substitutions. You look like a pro when you can answer questions like these without having to go ask someone. Avoid saying "I don't know" at any cost. Simply say "Let me find someone who can answer that for you better than I can"
Dessert questions will pop up once in a while also. There's money to made in the dessert rush so know your stuff! What brand of ice cream do you use? Is it real whipped cream or just whipped topping? Coffee is popular with desserts so know if you are serving half and half, non dairy creamer or heavy whipping cream. If your sauces or toppings are made with real fruits, know that and use it as a selling point. What about the pies? Is the crust hand made or frozen or from a box? Is the fruit fresh or canned? If the fruit is fresh, often it is purchased locally, another great selling point, but only if you know that!
These are just a few examples to get you thinking while at work. Look, you are there anyways and you want to make more tips, right? Then utilize your time and when curiosity crosses your mind about a menu item or a customer asks something, make it your goal to learn about it and remember it. You cannot learn everything about every little ingredient used but the real question is are trying to learn anything? Be a great server! Learn more about what you are serving and watch both your compliments and tips grow!
Friday, June 5, 2009
Bartending at the Bowling Alley
The idea of bartending at your local bowling alley may not sound like the best job a bartender can get but it has many good points you might be overlooking. For one, bowling alleys can be a great place to get hired with no experience because they are very slow in the summer and you can learn during this off season. But let's suppose you are experienced.
Maybe you are already bartending but looking for a new establishment. (This is one of nicest things about bartending, you can find work anywhere once you have the experience) Perhps you've considered applying at your local bowling alley but figured it's just a bunch of old men into their weird game and you wouldn't make much. Well, that's not usually the case. As long as there are at least 12 lanes you can do pretty good. You likely don't want less than that unless it's an opportunity to learn without any experience.
The bowling season is long. Approximately 30 weeks. Each night of the week has leagues and these leagues consist of committed men and women who are there week after week. For many it's their night out and they will drink. Unlike golf, it's easy to drink and bowl. After their turn they sit down and wait for 3-5 other guys to bowl before they have to get up again. So they drink! Bowlers like to be ready to go when it's their turn. Nothing is more irritating than hunting down someone when it's their turn. So when these guys come to the bar for a drink, they just want their drink fast and then they are off to the lanes again. No chit chat. Often they wil say "just keep the change". It's usually not a whole lot, maybe .25cents -.75cents. But the flow is almost non-stop for 2 or 3 hours. That really adds up and it's quite an easy task for you. In a very short time you start to know what everyone drinks because it's the same people on the same night week after week. There could be an empty bar at a bowling alley but you will keep very busy with these guys!
Once the games end, get ready for round two! Usually the bar will fill up as these guys come in to talk about their games. Some of them will want food. Many eat before the game starts but a lot of them prefer to wait until after. At any rate, you will usually have your hands full for the start of this rush until you get situated. Most of them won't stay too long, maybe just one or two more beers but there's always about 8-10 who will stay a lot longer. At this time you should be getting a few non-bowler regulars too so you could very well end up with a full bar even on a weekday. Bowlers are not needy. They have each other when at the bar and they want to talk about their games (often over and over!) so as long as you are keeping a constant eye open for refills they are quite happy. Once this crowd leaves you should have ammassed a nice little chunk of change in tips in the past 4 or 5 hours. And oh yes, look at the clock. It's only 11:00 pm. You might have time to clean up and make it out to where your friends are for a few!
If the bar area is roomy, there may be entertainment such as karaoke or a dj on weekends. In addition to your regular bowlers, this will bring in more tips for you when the non-bowlers start coming in for a little night life. Another profitable element to bartending at a bowling alley is "Open Bowling." That is the term used to describe people who are not on a league. Most bowling alleys have deals on bowling after 9pm on weekends because the leagues are finished up at that time. Open bowling can be very lucrative for the bar! This is where you will serve more mixed drinks, especially on college weekends such as Christmas break, spring break etc. Typically what you see is groups of couples with the guys drinking beer and the girls drinking pretty mixed drinks. Open bowlers on the weekends are a welcome change from the same routine. They tend to spend more too since they don't go bowling evey week!
Some bowling centers also have several tournaments through out the season. These tournaments attract a lot of people and most of them will visit the bar. If there is a fun tournament such as a couples "no tap" or "best ball" there is usually a lot of drinking because it's not a serious tournament. When these events take place and there is a band or DJ in your bar, the place can really get hopping! And even the serious tournaments can bring in a lot of spectators who will drink. Friends, family and just other bowlers who are interested in the sport.
So don't just pass over the thought of your local bowling center when considering a bartending job. The money might not be quite as good as other venues, but it's still decent, low pressure and it's very predictable for the most part. The clientel is generally friendly and you will often get to go home much earlier than at a regular bar that is open until 2am. The biggest downfall is the fact that summer time is practically dead unless the bar has a lot going on even without bowling.
Maybe you are already bartending but looking for a new establishment. (This is one of nicest things about bartending, you can find work anywhere once you have the experience) Perhps you've considered applying at your local bowling alley but figured it's just a bunch of old men into their weird game and you wouldn't make much. Well, that's not usually the case. As long as there are at least 12 lanes you can do pretty good. You likely don't want less than that unless it's an opportunity to learn without any experience.
The bowling season is long. Approximately 30 weeks. Each night of the week has leagues and these leagues consist of committed men and women who are there week after week. For many it's their night out and they will drink. Unlike golf, it's easy to drink and bowl. After their turn they sit down and wait for 3-5 other guys to bowl before they have to get up again. So they drink! Bowlers like to be ready to go when it's their turn. Nothing is more irritating than hunting down someone when it's their turn. So when these guys come to the bar for a drink, they just want their drink fast and then they are off to the lanes again. No chit chat. Often they wil say "just keep the change". It's usually not a whole lot, maybe .25cents -.75cents. But the flow is almost non-stop for 2 or 3 hours. That really adds up and it's quite an easy task for you. In a very short time you start to know what everyone drinks because it's the same people on the same night week after week. There could be an empty bar at a bowling alley but you will keep very busy with these guys!
Once the games end, get ready for round two! Usually the bar will fill up as these guys come in to talk about their games. Some of them will want food. Many eat before the game starts but a lot of them prefer to wait until after. At any rate, you will usually have your hands full for the start of this rush until you get situated. Most of them won't stay too long, maybe just one or two more beers but there's always about 8-10 who will stay a lot longer. At this time you should be getting a few non-bowler regulars too so you could very well end up with a full bar even on a weekday. Bowlers are not needy. They have each other when at the bar and they want to talk about their games (often over and over!) so as long as you are keeping a constant eye open for refills they are quite happy. Once this crowd leaves you should have ammassed a nice little chunk of change in tips in the past 4 or 5 hours. And oh yes, look at the clock. It's only 11:00 pm. You might have time to clean up and make it out to where your friends are for a few!
If the bar area is roomy, there may be entertainment such as karaoke or a dj on weekends. In addition to your regular bowlers, this will bring in more tips for you when the non-bowlers start coming in for a little night life. Another profitable element to bartending at a bowling alley is "Open Bowling." That is the term used to describe people who are not on a league. Most bowling alleys have deals on bowling after 9pm on weekends because the leagues are finished up at that time. Open bowling can be very lucrative for the bar! This is where you will serve more mixed drinks, especially on college weekends such as Christmas break, spring break etc. Typically what you see is groups of couples with the guys drinking beer and the girls drinking pretty mixed drinks. Open bowlers on the weekends are a welcome change from the same routine. They tend to spend more too since they don't go bowling evey week!
Some bowling centers also have several tournaments through out the season. These tournaments attract a lot of people and most of them will visit the bar. If there is a fun tournament such as a couples "no tap" or "best ball" there is usually a lot of drinking because it's not a serious tournament. When these events take place and there is a band or DJ in your bar, the place can really get hopping! And even the serious tournaments can bring in a lot of spectators who will drink. Friends, family and just other bowlers who are interested in the sport.
So don't just pass over the thought of your local bowling center when considering a bartending job. The money might not be quite as good as other venues, but it's still decent, low pressure and it's very predictable for the most part. The clientel is generally friendly and you will often get to go home much earlier than at a regular bar that is open until 2am. The biggest downfall is the fact that summer time is practically dead unless the bar has a lot going on even without bowling.
Wednesday, June 3, 2009
Bartending School, Experience and Getting Hired
Being hired as a bartender at a busy, profitable establishment requires schooling, experience or both! More young folks than ever before seem to be trying to gain entrance into this lucrative job market these days. The problem is that in order to be hired you must have experience and in order to get experienced, you must be hired! That doesn't even make sense but it's usually true!
With that said, you basically have 2 choices if you are serious about bartending. You must take on a job with no experience in a very small local watering hole for a few months of experience so you can then move up the ladder or you can attend a bartending school, take an internet course or purchase a bartender book or guide and learn that way. So which direction should you take? Let's examine it a little bit.
Do I need a License? Until a few years ago no special certificate or license is required to tend bar by most of the 50 states but there is a fast growing movement to require a completed class called TIPS. In some states it is mandatory. This is really just a 2 day briefing on how to prevent common alcohol related problems and deal with shutting folks off who've had too much to drink and legal issues concerning alcohol and liability. It's a good class but most of it is just common sense. It will likely be mandatory in the coming years. It certainly won't hurt your resume and it is sometimes required by employers because it reduces liability for them (and you!) and reduces their insurance costs. It can be taken online in lots of states. Cost is minimal, I think around $40. It's worth checking into if you are serious about becoming a bartender.
Bartending School:
When you attend a bartending school you will learn a lot of technical skills. You will learn the basic liquors and the brands. Common drinks and off-shoots of those drinks with particular liquors or spirits. You'll learn how to make them and how to remember them. You will learn names of tools, how to use them and maintain them. There are words and phrases that you will encounter with customers who are ordering and you'll learn those.
You'll gain a wealth of knowledge concerning mixology and how certain beers are brewed, what the difference between rum and whiskey is and what garnishes go with what liquor based drinks. There are industry standard glasses you need to serve particular beverages in and you'll learn their names and purpose too. You will actually mix the drinks yourself, learning to free pour and properly draw a draft beer from the keg. What to wear, what to say and how to be sanitary up to state code. How to deal with intoxicated patrons, fights, spills or anything imaginable that occurs when bartending.
Basically, you will go over just about everything you'd ever need to know about tending bar. There are many types of these schools or classes ranging from a nightly 6 week course or just 2 or 3 days a week for a few hours a night for a week or two. This route is usually the most expensive but you certainly will benefit from it if you are serious about bartending and it will give you a great advantage over anyone with no experience. You will likely learn a bit more of the technical side of things than a lot of experienced bar tenders know. Most of these schools will give you a certificate of some sort and there's a good chance your TIPS course will be included.
Bartending Internet course: These courses can be taken in similar fashion to online college courses. You study and actually take tests and are graded. You will likely receive a certificate of sorts but it won't hold a lot of weight in your prospective employers decision to hire you. But it can help! If you are enthusiastic at the interview and can convince him that you really studied and truly desire to learn bartending he might realize your learning curve will be much less than someone who has no idea where to start. The plus side of these too is that it will be far less expensive than a physical class. You can study more or less at your own pace without too much pressure from time restraints.
Bartending Book or DVD:
This is the least expensive route to go, especially with the books. You can learn the basic liquors, glasses, common drinks, tools and a slew of other necessary rules and guidelines for tending bar from these methods without spending nearly as much money as you would in a school or an online course. While you can't exactly tell your interviewer that you feel qualified because you "read a bartender book" you can gain knowledge that might very well come in handy if you are asked a few basic questions about the trade. In this situation, even without experience but knowing just the basics could make the difference between him hiring you or moving on to the next applicant.
Experience:
I've saved the best for last! You cannot beat experience for getting hired in this profession. Now it seems we've come full circle from the beginning of this article but listen up. If you want to have the best chance of getting hired at a good establishment where you make oodles of money, you need experience, even if it's at the smelly old run down 8 stool bar on the outskirts of town! That's right. In most situations, if you have experience simply pouring beer and maybe mixing just 4 or 5 drinks, you will almost always get hired before someone with no experience even if they have straight A's from a bartending school.
The reason for this is the bartending schools and internet courses lack the most important part of the bartending learning curve. Real live customers! A lot of people think that bartending is memorizing a bunch of drinks but it's far more than that. Actually, that's the easy part! How you handle stress and patrons is the most important part. That cannot be taught at school or on the internet. You are in direct contact with the bar owners livelihood in every sense of the word. You are handling his money and even more important you are interacting with his customers who spend that money on a regular basis. The owner knows the importance of this and he knows that ANY experience bartending, even if just pouring beer, is far better than any school can give.
Recommendation:
I think a great solution is this: Buy a book or DVD on learning bartending. Study it real good. Then go to some of those "8 stool bars" I spoke about earlier and express your sincere interest in wanting to work behind the bar at their establishment. Show genuine interest. You shouldn't have to fake it if you are sincere about becoming a highly paid bartender because you are going to be learning a good trade for your future. The more you work the more you'll find yourself wanting to study that book because things will make more sense. In a few months you will be ready to walk into a much better place with confidence and start making serious money!
Final Thoughts:
I think bartending schools are fine and they will help you but they are expensive and they often give you the illusion of being able to just "walk into the bar of your choice" and get hired. It won't happen that way. If you have the time and money to go to one of these places, you certainly can. But consider the time you'd be spending could be spent with on the job training! Not only that, you'd be making money at the same time instead of paying it out. If you desire to be a bartender, you can attain that goal! However, I cannot stress enough that in order to work where the money is you must have some experience and if you truly want it, you will find a way to get it! Cheers!
With that said, you basically have 2 choices if you are serious about bartending. You must take on a job with no experience in a very small local watering hole for a few months of experience so you can then move up the ladder or you can attend a bartending school, take an internet course or purchase a bartender book or guide and learn that way. So which direction should you take? Let's examine it a little bit.
Do I need a License? Until a few years ago no special certificate or license is required to tend bar by most of the 50 states but there is a fast growing movement to require a completed class called TIPS. In some states it is mandatory. This is really just a 2 day briefing on how to prevent common alcohol related problems and deal with shutting folks off who've had too much to drink and legal issues concerning alcohol and liability. It's a good class but most of it is just common sense. It will likely be mandatory in the coming years. It certainly won't hurt your resume and it is sometimes required by employers because it reduces liability for them (and you!) and reduces their insurance costs. It can be taken online in lots of states. Cost is minimal, I think around $40. It's worth checking into if you are serious about becoming a bartender.
Bartending School:
When you attend a bartending school you will learn a lot of technical skills. You will learn the basic liquors and the brands. Common drinks and off-shoots of those drinks with particular liquors or spirits. You'll learn how to make them and how to remember them. You will learn names of tools, how to use them and maintain them. There are words and phrases that you will encounter with customers who are ordering and you'll learn those.
You'll gain a wealth of knowledge concerning mixology and how certain beers are brewed, what the difference between rum and whiskey is and what garnishes go with what liquor based drinks. There are industry standard glasses you need to serve particular beverages in and you'll learn their names and purpose too. You will actually mix the drinks yourself, learning to free pour and properly draw a draft beer from the keg. What to wear, what to say and how to be sanitary up to state code. How to deal with intoxicated patrons, fights, spills or anything imaginable that occurs when bartending.
Basically, you will go over just about everything you'd ever need to know about tending bar. There are many types of these schools or classes ranging from a nightly 6 week course or just 2 or 3 days a week for a few hours a night for a week or two. This route is usually the most expensive but you certainly will benefit from it if you are serious about bartending and it will give you a great advantage over anyone with no experience. You will likely learn a bit more of the technical side of things than a lot of experienced bar tenders know. Most of these schools will give you a certificate of some sort and there's a good chance your TIPS course will be included.
Bartending Internet course: These courses can be taken in similar fashion to online college courses. You study and actually take tests and are graded. You will likely receive a certificate of sorts but it won't hold a lot of weight in your prospective employers decision to hire you. But it can help! If you are enthusiastic at the interview and can convince him that you really studied and truly desire to learn bartending he might realize your learning curve will be much less than someone who has no idea where to start. The plus side of these too is that it will be far less expensive than a physical class. You can study more or less at your own pace without too much pressure from time restraints.
Bartending Book or DVD:
This is the least expensive route to go, especially with the books. You can learn the basic liquors, glasses, common drinks, tools and a slew of other necessary rules and guidelines for tending bar from these methods without spending nearly as much money as you would in a school or an online course. While you can't exactly tell your interviewer that you feel qualified because you "read a bartender book" you can gain knowledge that might very well come in handy if you are asked a few basic questions about the trade. In this situation, even without experience but knowing just the basics could make the difference between him hiring you or moving on to the next applicant.
Experience:
I've saved the best for last! You cannot beat experience for getting hired in this profession. Now it seems we've come full circle from the beginning of this article but listen up. If you want to have the best chance of getting hired at a good establishment where you make oodles of money, you need experience, even if it's at the smelly old run down 8 stool bar on the outskirts of town! That's right. In most situations, if you have experience simply pouring beer and maybe mixing just 4 or 5 drinks, you will almost always get hired before someone with no experience even if they have straight A's from a bartending school.
The reason for this is the bartending schools and internet courses lack the most important part of the bartending learning curve. Real live customers! A lot of people think that bartending is memorizing a bunch of drinks but it's far more than that. Actually, that's the easy part! How you handle stress and patrons is the most important part. That cannot be taught at school or on the internet. You are in direct contact with the bar owners livelihood in every sense of the word. You are handling his money and even more important you are interacting with his customers who spend that money on a regular basis. The owner knows the importance of this and he knows that ANY experience bartending, even if just pouring beer, is far better than any school can give.
Recommendation:
I think a great solution is this: Buy a book or DVD on learning bartending. Study it real good. Then go to some of those "8 stool bars" I spoke about earlier and express your sincere interest in wanting to work behind the bar at their establishment. Show genuine interest. You shouldn't have to fake it if you are sincere about becoming a highly paid bartender because you are going to be learning a good trade for your future. The more you work the more you'll find yourself wanting to study that book because things will make more sense. In a few months you will be ready to walk into a much better place with confidence and start making serious money!
Final Thoughts:
I think bartending schools are fine and they will help you but they are expensive and they often give you the illusion of being able to just "walk into the bar of your choice" and get hired. It won't happen that way. If you have the time and money to go to one of these places, you certainly can. But consider the time you'd be spending could be spent with on the job training! Not only that, you'd be making money at the same time instead of paying it out. If you desire to be a bartender, you can attain that goal! However, I cannot stress enough that in order to work where the money is you must have some experience and if you truly want it, you will find a way to get it! Cheers!
Tuesday, June 2, 2009
Restaurant Dessert Rush
Most of your family style restaurants have certain time periods known to the waitstaff as dessert rushes. If you're waiting tables in one of these diners that is near a movie theatre or a popular shopping center or mall, you likely know what this is all about. Most servers dread these rushes but there's real money to be made here with the right attitude.
These rushes are usually short. Often you can make almost as much from one of these tables (especially a 2 seater) as you could if they were eating dinner. Unfortunately a lot of waiters and waitresses just don't like these rushes. That's a bad attitude and if that sounds like you consider adjusting it now! The biggest reason servers dislike these rushes is because THEY have to make the desserts! Poor them! Seriously, that's a pathetic reason. Dessert customers are going to come in anyways so take advantage of it. And there are truly advantages to these dessert rushes.
Perhaps the greatest advantage is the quick turn over. You do not have to pamper these folks much. You make the dessert, serve it and that's usually about it other than a coffee refill or two. The tip is usually far more than the standard 15% of the bill and the length of stay is easily half that of someone eating dinner. There are basically two goals for this type of customer. Speed and presentation.
Let's talk about speed. That's pretty easy. Just learn the desserts and what goes in them without having to look it up or ask for help. Most customers will order drinks. Get those and your silverware and napkins first and when you come back try to take the order. Ok, basic common sense there but the key is to take those two steps. Don't wait for them to make up their minds and try taking the drinks and dessert order together. Get the drinks then you have a better chance of getting the order and your customers will not feel rushed.
Now comes the fun part. Making the desserts! You want to make this as easy as possible. For waitresses, it can be almost painful digging out the rock hard ice cream. Even us guys can have a tough time with it. Have a small container of hot water for the scoop or at least run it under the hot water before scooping if you have trouble. Keep two scoops in the hot water if you can. Use one for a scoop or two, then switch to the hot one. This will help you with your first and in a lot of cases, toughest step out of the process of dessert making.
Now comes the presentation. After you've added the syrup, nuts or whatever else the dessert entails, it's time to add the finishing touch...whipped cream! Most desserts will use whip. This is what can make or break you. Don't just spray a blob of whipped cream on it. Learn to form a circular motion from the bottom at the widest point. Now you want to swirl around and around covering everything and forming a point, or peaked mountain top. Take that cherry and plop it right on top. Take a little spoonful of cherry juice and drizzle it over the top so it runs down the sides of the whip a little. Now get that thing out there ASAP so it looks fantastic!
You will be surprised how happy customers are when you present them with a really nice looking dessert! It takes alittle practice with the whip to stand out from the ordinary others but you can do it. Most servers just don't think about it. They just "plop" it on and try to "get it over with" not realizing this isn't very difficult and how it can improve tips! Embrace the dessert rush, be good at it and you will profit from it!
These rushes are usually short. Often you can make almost as much from one of these tables (especially a 2 seater) as you could if they were eating dinner. Unfortunately a lot of waiters and waitresses just don't like these rushes. That's a bad attitude and if that sounds like you consider adjusting it now! The biggest reason servers dislike these rushes is because THEY have to make the desserts! Poor them! Seriously, that's a pathetic reason. Dessert customers are going to come in anyways so take advantage of it. And there are truly advantages to these dessert rushes.
Perhaps the greatest advantage is the quick turn over. You do not have to pamper these folks much. You make the dessert, serve it and that's usually about it other than a coffee refill or two. The tip is usually far more than the standard 15% of the bill and the length of stay is easily half that of someone eating dinner. There are basically two goals for this type of customer. Speed and presentation.
Let's talk about speed. That's pretty easy. Just learn the desserts and what goes in them without having to look it up or ask for help. Most customers will order drinks. Get those and your silverware and napkins first and when you come back try to take the order. Ok, basic common sense there but the key is to take those two steps. Don't wait for them to make up their minds and try taking the drinks and dessert order together. Get the drinks then you have a better chance of getting the order and your customers will not feel rushed.
Now comes the fun part. Making the desserts! You want to make this as easy as possible. For waitresses, it can be almost painful digging out the rock hard ice cream. Even us guys can have a tough time with it. Have a small container of hot water for the scoop or at least run it under the hot water before scooping if you have trouble. Keep two scoops in the hot water if you can. Use one for a scoop or two, then switch to the hot one. This will help you with your first and in a lot of cases, toughest step out of the process of dessert making.
Now comes the presentation. After you've added the syrup, nuts or whatever else the dessert entails, it's time to add the finishing touch...whipped cream! Most desserts will use whip. This is what can make or break you. Don't just spray a blob of whipped cream on it. Learn to form a circular motion from the bottom at the widest point. Now you want to swirl around and around covering everything and forming a point, or peaked mountain top. Take that cherry and plop it right on top. Take a little spoonful of cherry juice and drizzle it over the top so it runs down the sides of the whip a little. Now get that thing out there ASAP so it looks fantastic!
You will be surprised how happy customers are when you present them with a really nice looking dessert! It takes alittle practice with the whip to stand out from the ordinary others but you can do it. Most servers just don't think about it. They just "plop" it on and try to "get it over with" not realizing this isn't very difficult and how it can improve tips! Embrace the dessert rush, be good at it and you will profit from it!
Sunday, May 31, 2009
Ash Trays, Bevnaps & Bigger Bartending Tips
Two bar items I consider "tools" for bigger tips are ashtrays and bevnaps. Today it seems the ashtray is fast becoming extinct, but it's still around at some bars and likely will be for a few more years. Bev naps are something almost every bar has on hand and I think they'll be around for a long time. Both of these items can be useful in getting you better tips.
Let's start with the ashtray. If the bar you are working in permits smoking a good portion of your bar customers will likely be smoking. Smoking is basically messy and even more so for someone who's had a few drinks in a dark room. The ashes are easily dropped beside the ashtray rather than inside and the moisture from the drink glasses or beer bottles kinda makes a mess. The ashtrays also get filled pretty quickly. Actually, an ashtray with more than 2 burnt out cigarettes should be considered full and be emptied.
When you keep an eye on the ashtrays, emptying them after 2 butts, you give the customer a fresh feeling. They also feel you are working hard and paying attention. It's a good thing all around. But don't stop with emptying. Take your bar rag (please make sure it's clean and wrung out good) and do a quick wipe too. Lift the ashtray and wipe under. Do it fast. Don't make the customer inconvenienced. You should be able to empty (or replace) the ashtray, wipe the bar and set the ashtray back without the customer realizing what just happened! Well, maybe not quite that fast but pretty close!
Bevnaps should be used with every drink served. Too many bartenders do not replace the old ones. You should do this with every drink served at the bar. Pay attention to the area the drink is being placed. If it shows signs of stickiness or just rings left by the sweating glass, give it a quick wipe before setting down the new bev nap and beverage. Your customers will truly appreciate it.
These two small efforts, the ashtrays and bevnaps, will increase your tips at the end of the night. Your bar customers need a reason to give you a bigger tip. Compared to serving food there is not much to do as a bartender after the drink has been served. It is very important then that you keep on your toes when your customer needs another drink or anything for that matter. Don't wait for them to ask for a new ashtray or a clean bevnap. If you are not being attentive to these things make a change starting now and watch your tips soar!
Let's start with the ashtray. If the bar you are working in permits smoking a good portion of your bar customers will likely be smoking. Smoking is basically messy and even more so for someone who's had a few drinks in a dark room. The ashes are easily dropped beside the ashtray rather than inside and the moisture from the drink glasses or beer bottles kinda makes a mess. The ashtrays also get filled pretty quickly. Actually, an ashtray with more than 2 burnt out cigarettes should be considered full and be emptied.
When you keep an eye on the ashtrays, emptying them after 2 butts, you give the customer a fresh feeling. They also feel you are working hard and paying attention. It's a good thing all around. But don't stop with emptying. Take your bar rag (please make sure it's clean and wrung out good) and do a quick wipe too. Lift the ashtray and wipe under. Do it fast. Don't make the customer inconvenienced. You should be able to empty (or replace) the ashtray, wipe the bar and set the ashtray back without the customer realizing what just happened! Well, maybe not quite that fast but pretty close!
Bevnaps should be used with every drink served. Too many bartenders do not replace the old ones. You should do this with every drink served at the bar. Pay attention to the area the drink is being placed. If it shows signs of stickiness or just rings left by the sweating glass, give it a quick wipe before setting down the new bev nap and beverage. Your customers will truly appreciate it.
These two small efforts, the ashtrays and bevnaps, will increase your tips at the end of the night. Your bar customers need a reason to give you a bigger tip. Compared to serving food there is not much to do as a bartender after the drink has been served. It is very important then that you keep on your toes when your customer needs another drink or anything for that matter. Don't wait for them to ask for a new ashtray or a clean bevnap. If you are not being attentive to these things make a change starting now and watch your tips soar!
Saturday, May 30, 2009
Handling Customer Spills & Accidents for Bigger Tips
Whether you are serving food at tables or behind the bar you are always going to encounter spills and accidents. Cleaning up quickly and efficiently is the mark of a great waiter, waitress or bartender and will increase your tips! Never consider a spill a big hassle. Heck, it's a great opportunity for you to show off your skills and most customers will reward you for it in the form of higher gratuity. It's usually not that big of a deal on your end but it is to the embarrassed customer.
When a spill occurs, it should take priority over everything else. You can politely excuse yourself from waiting on another table to attend to the spill as these folks will plainly see what's happened. Even if it's just to bring some napkins or pick up the big pieces of broken plates. Chances are a bus person or manager will be out to assist shortly especially if you are busy. Still, you must be the one to arrive at the scene first, if only to throw down a towell and let the guests know that someone is coming to their aid right away. This shows you care and it's the mark of a professional. By doing this, you've shown not only the spill victims, but everyone else in your section the true professional you are!
Never make it seem like a chore to clean up a mess. Do it quickly and efficiently. Replace everything affected like silverware, napkins or drinks. Just do it without asking! Take charge and get it cleaned up, smile and get your guests back on track to their meal. Later they may even make jokes about it.
While bartending is usually not going to entail as much cleanup you should still react immediately to spills. If a patron tips over a drink or beer and more than just an ounce or so spills out, you should replace the beverage. It should just be done, not asked. Again, Simply do it! Wipe up the spill real good. Please make sure you use a nice rinsed out, wrung out bar wipe and make sure the bar surface is dry when you are finished. There is nothing worse than a sopping rag being plopped down in front of you only to have a "kiddie pool" of water instead of a clean, dry bar surface!
Have the new drink ready. As soon as that bar top is clean take the old drink from the customer while replacing with a fresh new one and saying "Here's a nice fresh drink for you". The timing is essential. Most customers will want to keep the old just because they feel bad enough for making a mess but when you can do this smoothly and efficiently with a smile they will truly appreciate it. They will not feel embarrassed anymore and you'll likely gain a bigger tip! Most bar owners will not have a problem with this. It's just good business but if there is a policy at your place of employment that prohibits you from replacing spilled drinks you of course will have to abide. (You might want to look for another place to work too!)
Another important point and just plain common politeness is to assist other waiters or waitresses when their table has a spill. This is not to say you should rush accross the room to every spill not in your section but if you actually have the time you certainly should take action. Again, your customers in your section will see this and it will make them think more of you.
Spills are common in the restaurant business and while they can sometimes be a time killer, most are not that big of a deal. Regardless, you can turn these spills and accidents into more admiration towards you from your customers. Consider spills a tool that you can utilize to earn bigger tips!
When a spill occurs, it should take priority over everything else. You can politely excuse yourself from waiting on another table to attend to the spill as these folks will plainly see what's happened. Even if it's just to bring some napkins or pick up the big pieces of broken plates. Chances are a bus person or manager will be out to assist shortly especially if you are busy. Still, you must be the one to arrive at the scene first, if only to throw down a towell and let the guests know that someone is coming to their aid right away. This shows you care and it's the mark of a professional. By doing this, you've shown not only the spill victims, but everyone else in your section the true professional you are!
Never make it seem like a chore to clean up a mess. Do it quickly and efficiently. Replace everything affected like silverware, napkins or drinks. Just do it without asking! Take charge and get it cleaned up, smile and get your guests back on track to their meal. Later they may even make jokes about it.
While bartending is usually not going to entail as much cleanup you should still react immediately to spills. If a patron tips over a drink or beer and more than just an ounce or so spills out, you should replace the beverage. It should just be done, not asked. Again, Simply do it! Wipe up the spill real good. Please make sure you use a nice rinsed out, wrung out bar wipe and make sure the bar surface is dry when you are finished. There is nothing worse than a sopping rag being plopped down in front of you only to have a "kiddie pool" of water instead of a clean, dry bar surface!
Have the new drink ready. As soon as that bar top is clean take the old drink from the customer while replacing with a fresh new one and saying "Here's a nice fresh drink for you". The timing is essential. Most customers will want to keep the old just because they feel bad enough for making a mess but when you can do this smoothly and efficiently with a smile they will truly appreciate it. They will not feel embarrassed anymore and you'll likely gain a bigger tip! Most bar owners will not have a problem with this. It's just good business but if there is a policy at your place of employment that prohibits you from replacing spilled drinks you of course will have to abide. (You might want to look for another place to work too!)
Another important point and just plain common politeness is to assist other waiters or waitresses when their table has a spill. This is not to say you should rush accross the room to every spill not in your section but if you actually have the time you certainly should take action. Again, your customers in your section will see this and it will make them think more of you.
Spills are common in the restaurant business and while they can sometimes be a time killer, most are not that big of a deal. Regardless, you can turn these spills and accidents into more admiration towards you from your customers. Consider spills a tool that you can utilize to earn bigger tips!
Friday, May 29, 2009
Get along with the Cooks And Make Bigger Tips
How's your relationship with the cooks? I hope it's good, or at least appears to be in the cook's eyes! I discovered early on in my waiter days the important connection between being liked a lot by the cooks and how it directly affected me earning bigger tips!. Many of these cooks I did not personally care for but I made sure our working relationship was exceptional and we all benefited from it. So will you!
With the exception of a high paid chef, being a cook is a thankless position. They make a certain wage no matter how fast they are or how well the job is done. It is every bit as stressful as a waiter or waitress and the busier they are, the less they are paid per order that you give them. It's hot and greasy back there. Completely opposite of waitstaff in both working conditions and pay. Now if you just take an honest look at that scenario how could you not give the cook a little extra credit or even forgiveness for being a little cranky? A Good waitstaff realizes those unfavorable conditions a cook has to work with and is able to be a bit more lenient with their occasional attitude and realize it's not personal.
Most busy restaurants have training programs that are designed and developed to make the whole process work smoothly for both waitstaff and cooks. It's a well thought out system and you should try to abide by it at all times. Generally, it's the waitstaff that bucks the system more often than the cooks. There are always more "bad" waiters and waitresses than good ones in the cooks eyes. Be a good one and your food will come out better and faster! And when you do need to bend the rules on that rare occasion your words will be heard and you will get action because you are not one of the pests. So what one thing irritates cooks more than anything?
Talking. Often there is too much communication via the spoken word from the waitstaff to the cooks. This is to be avoided as much as possible. It is not reasonable to instruct cooks verbally. Think if you had to take that many orders verbally while trying to cook entire tables and courses of meals! Write it down or post it as you were taught in training using all of the proper abbreviations or codes. The cooks know them! You should too and more important you must use them and trust that the cooks will get it right. They will get it right 99.9% of the time when your order is written out or posted per company policy by the book, the way you were trained.
It's really not hard to get along with cooks. Most waitstaff struggles with it though. Don't try to kiss up to them. Just be respectful and most important do your job the way you were taught and don't bother them! I cannot stress this enough. That is all that is needed to gain favor with the cooks. If they ask for a soda or anything in your area make it a priority to get it for them. Show them the respect they deserve for making you all those great tips! They will indeed remember you for it.
With the exception of a high paid chef, being a cook is a thankless position. They make a certain wage no matter how fast they are or how well the job is done. It is every bit as stressful as a waiter or waitress and the busier they are, the less they are paid per order that you give them. It's hot and greasy back there. Completely opposite of waitstaff in both working conditions and pay. Now if you just take an honest look at that scenario how could you not give the cook a little extra credit or even forgiveness for being a little cranky? A Good waitstaff realizes those unfavorable conditions a cook has to work with and is able to be a bit more lenient with their occasional attitude and realize it's not personal.
Most busy restaurants have training programs that are designed and developed to make the whole process work smoothly for both waitstaff and cooks. It's a well thought out system and you should try to abide by it at all times. Generally, it's the waitstaff that bucks the system more often than the cooks. There are always more "bad" waiters and waitresses than good ones in the cooks eyes. Be a good one and your food will come out better and faster! And when you do need to bend the rules on that rare occasion your words will be heard and you will get action because you are not one of the pests. So what one thing irritates cooks more than anything?
Talking. Often there is too much communication via the spoken word from the waitstaff to the cooks. This is to be avoided as much as possible. It is not reasonable to instruct cooks verbally. Think if you had to take that many orders verbally while trying to cook entire tables and courses of meals! Write it down or post it as you were taught in training using all of the proper abbreviations or codes. The cooks know them! You should too and more important you must use them and trust that the cooks will get it right. They will get it right 99.9% of the time when your order is written out or posted per company policy by the book, the way you were trained.
It's really not hard to get along with cooks. Most waitstaff struggles with it though. Don't try to kiss up to them. Just be respectful and most important do your job the way you were taught and don't bother them! I cannot stress this enough. That is all that is needed to gain favor with the cooks. If they ask for a soda or anything in your area make it a priority to get it for them. Show them the respect they deserve for making you all those great tips! They will indeed remember you for it.
Saturday, May 16, 2009
Bartending Job Description-Does it Pay?
Like waiting tables, bartending is considered by many one of those jobs that is somewhat looked up to or envied. Not everyone is cut out for this and it can be every bit as stressful as watressing or waitering. For those that bartend at a busy tavern, pub, restaurant or club, does it pay? Yes, it can pay very well.
Aside from the obvious constant handling of alcohol there are signifigant differences in the job skills and requirements of a bartender and foodserver. The biggest difference is that as a bartender you often have nobody to fall back on when things get rough. A quick rush or surge of customers and it's all you. In many cases there is no one else who can help you get caught up. It's not like waitressing where you can ask another server to take out food to your table. As a bartender it is often only you, unless a qualified manager or other employee is present, who can mix the drinks let alone run the register.
In any field of serving people you will often run into situations where you need to just get a breath of fresh air or cool off from a situation that has caused a lot of stress. It could be anything. A rude customer, an untimely phone call, or just mental overload. As a bartender you often cannot "hide" in the kitchen or anywhere to take even a few minutes to regain your sanity! You are in charge of that bar and someone should be behind it at all times. And again, often there is nobody qualified to take care of mixing even the simplest drinks. Perhaps you are not feeling well or any one of a number of things that taking a short break would allow you to re-group and refresh yourself. A good bartender can handle going strong without breaks for hours, week after week. Of course there will be time for the bathroom and such, but once that rush starts be prepared to go for hours without stopping.
One of the plus sides of bartending is that you are generally not as engaged with your customer as you are as a foodserver. (This is assuming you are tending bar somewhere other than a 10 stool local tavern) You take the order, serve the drink, take the money, give the change, smile, thank them and almost immediately see another patron with an empty bottle or glass that needs your attention. This is the ideal situation for a bartender. Very fast paced but not nearly as much attention is required of the customer. Something interesting that happens when bartending is that you will learn to remember what each person is drinking and you will simply ask if they'd like another rather than "what will it be?" This photographic memory just sort of kicks in without any real practice. If you make it a month or so as a new bartener you'll notice it yourself without even trying. To the customers this is amazing and they wonder how you are able to do it!
This is one of the many aspects of what a customer sees that make the job so mysterious and respected. Similarly, learning to mix drinks takes on a similar, easy learning curve. This takes a little longer but you'll notice it happening to yourself within 3 or 4 months. There are really only a few types of alcohol but many brands. For example, vodka. There is only one vodka but many brands and chances are you will have at least 2 brands and possibly 3 or 4. So this makes for a bunch of bottles but there is likely only one or two in that group that you will use almost exclusively. Because there are really only a few alcohol types (such as vodka, rum, bourban, whiskey etc) that are extremely popular, you quickly learn the top 2 or 3 mixed drinks within thier categories which comes out out to maybe 15 or 20 different mixed drinks. Now that might sound like a lot, but when you're hearing "I'll take a Screwdriver" or "Mix me a White Russian" over and over night after night, you will just automatically remember what's in it very quickly! So to the customer there's like 100 or more bottles of alcohol sitting around and it makes you look like a genius to know without hesitation where each bottle is kept!
Learning to bartend is best done by just doing it. You can go to the fanciest bartending schools and memorize every drink under the sun but it's not going to do you a bit of good once you are thrown to the wolves! In this field you simply cannot beat experience. Bartending takes far more character than it does a high IQ. Many people think it's about memorizing drinks but it's truly not! It's about having strong nerves and multitasking and doing it all with a smile! Yes, brains are required for sure but you can't learn the most important things in a classroom. You need some experience first and foremost. There are several ways to gain experience.
If you are a waitress or waiter in a restaurant that serves alcohol, pay attention to what you are serving. Watch the bartender mix when you can and ask questions. That's a very good start. Since you are interested in learning to bartend, tell the manager and let him know you are willing to take on a very slow shift for the experience. Be upfront and tell him you you very much desire to learn bartending but you cannot give up your profitable foodserving hours completely. You just want a day or two so you can learn. Often they will try to accomodate you as the very experienced bartenders do not like the slow periods. This way the regular bartender can take some time off and you can learn bartending. The manager is happy because he now has a backup, you are happy to be learning and the bartender is happy to get some time off.
If you live near a golf course, bowling alley or camp ground, check into those places. Often the bar will be closed for the season or if not closed, it slows down to a crawl. If you show a sincere interest in bartending and the owner does not have the position filled for the upcoming season, you could be hired to learn as you go since you'll be starting off slow until the season hits full swing. Often these places are limited to a few draft beers and a dozen or so bottles of beer and maybe a dozen or so of the main alcohol brands. This is absolutely perfect for you to learn bartending! If you have such an opportunity, grab it! It might seem dead when you apply to a golf course in early March but come June - September you will be busy and learning a lot. With just that much experience you can likely get hired at an establishment where serious income can be made. Like you read earlier, you can't beat experience and the owners of a busy tavern or club know this well. If you've got it, they'll seriously consider your application!
After you've learned the basic mixed drinks and know what bartending entails you are going to want to move on to a busier place where you can now make some very good money. A few places to consider would be a bowling alley if the bar is open to the public too. You want a little more than just the bowlers in this situation. Golf courses are another great place but make sure the bar has at least 15 seats and some tables. They guys really like to hang out and chat about their game over a few beers! The clubs in your town such as the VFW, Moose, American Legion etc. Some of these places are much better than you would think. Most have a very steady regular clientel. If they have entertainment of the weekends even better! And of course you have your local sports bar or popular gathering place for the younger folks. Generally, these places are where the college aged kids hang out and they are usually super busy on Fridays, Saturdays and one other day of the week where a special is occuring. These places will really test your nerves but they can be very profitable! Finally, if there is a bar in your area that is known for live entertainment that can be a geat place too. People who seek live bands in an up close atmosphere like that are usually in a great mood and when they go out they intend to have a good time and spend money! You'll be exhausted when it's all over but your earnings will have you asking when that band is coming back!
Are you still interested in bartending? Do you think you have what it takes? If so, get out and get some experience now. Don't pass up your opportunity to one of the most rewarding ways to earn serious income. You can do this. Look into bartending today!
Aside from the obvious constant handling of alcohol there are signifigant differences in the job skills and requirements of a bartender and foodserver. The biggest difference is that as a bartender you often have nobody to fall back on when things get rough. A quick rush or surge of customers and it's all you. In many cases there is no one else who can help you get caught up. It's not like waitressing where you can ask another server to take out food to your table. As a bartender it is often only you, unless a qualified manager or other employee is present, who can mix the drinks let alone run the register.
In any field of serving people you will often run into situations where you need to just get a breath of fresh air or cool off from a situation that has caused a lot of stress. It could be anything. A rude customer, an untimely phone call, or just mental overload. As a bartender you often cannot "hide" in the kitchen or anywhere to take even a few minutes to regain your sanity! You are in charge of that bar and someone should be behind it at all times. And again, often there is nobody qualified to take care of mixing even the simplest drinks. Perhaps you are not feeling well or any one of a number of things that taking a short break would allow you to re-group and refresh yourself. A good bartender can handle going strong without breaks for hours, week after week. Of course there will be time for the bathroom and such, but once that rush starts be prepared to go for hours without stopping.
One of the plus sides of bartending is that you are generally not as engaged with your customer as you are as a foodserver. (This is assuming you are tending bar somewhere other than a 10 stool local tavern) You take the order, serve the drink, take the money, give the change, smile, thank them and almost immediately see another patron with an empty bottle or glass that needs your attention. This is the ideal situation for a bartender. Very fast paced but not nearly as much attention is required of the customer. Something interesting that happens when bartending is that you will learn to remember what each person is drinking and you will simply ask if they'd like another rather than "what will it be?" This photographic memory just sort of kicks in without any real practice. If you make it a month or so as a new bartener you'll notice it yourself without even trying. To the customers this is amazing and they wonder how you are able to do it!
This is one of the many aspects of what a customer sees that make the job so mysterious and respected. Similarly, learning to mix drinks takes on a similar, easy learning curve. This takes a little longer but you'll notice it happening to yourself within 3 or 4 months. There are really only a few types of alcohol but many brands. For example, vodka. There is only one vodka but many brands and chances are you will have at least 2 brands and possibly 3 or 4. So this makes for a bunch of bottles but there is likely only one or two in that group that you will use almost exclusively. Because there are really only a few alcohol types (such as vodka, rum, bourban, whiskey etc) that are extremely popular, you quickly learn the top 2 or 3 mixed drinks within thier categories which comes out out to maybe 15 or 20 different mixed drinks. Now that might sound like a lot, but when you're hearing "I'll take a Screwdriver" or "Mix me a White Russian" over and over night after night, you will just automatically remember what's in it very quickly! So to the customer there's like 100 or more bottles of alcohol sitting around and it makes you look like a genius to know without hesitation where each bottle is kept!
Learning to bartend is best done by just doing it. You can go to the fanciest bartending schools and memorize every drink under the sun but it's not going to do you a bit of good once you are thrown to the wolves! In this field you simply cannot beat experience. Bartending takes far more character than it does a high IQ. Many people think it's about memorizing drinks but it's truly not! It's about having strong nerves and multitasking and doing it all with a smile! Yes, brains are required for sure but you can't learn the most important things in a classroom. You need some experience first and foremost. There are several ways to gain experience.
If you are a waitress or waiter in a restaurant that serves alcohol, pay attention to what you are serving. Watch the bartender mix when you can and ask questions. That's a very good start. Since you are interested in learning to bartend, tell the manager and let him know you are willing to take on a very slow shift for the experience. Be upfront and tell him you you very much desire to learn bartending but you cannot give up your profitable foodserving hours completely. You just want a day or two so you can learn. Often they will try to accomodate you as the very experienced bartenders do not like the slow periods. This way the regular bartender can take some time off and you can learn bartending. The manager is happy because he now has a backup, you are happy to be learning and the bartender is happy to get some time off.
If you live near a golf course, bowling alley or camp ground, check into those places. Often the bar will be closed for the season or if not closed, it slows down to a crawl. If you show a sincere interest in bartending and the owner does not have the position filled for the upcoming season, you could be hired to learn as you go since you'll be starting off slow until the season hits full swing. Often these places are limited to a few draft beers and a dozen or so bottles of beer and maybe a dozen or so of the main alcohol brands. This is absolutely perfect for you to learn bartending! If you have such an opportunity, grab it! It might seem dead when you apply to a golf course in early March but come June - September you will be busy and learning a lot. With just that much experience you can likely get hired at an establishment where serious income can be made. Like you read earlier, you can't beat experience and the owners of a busy tavern or club know this well. If you've got it, they'll seriously consider your application!
After you've learned the basic mixed drinks and know what bartending entails you are going to want to move on to a busier place where you can now make some very good money. A few places to consider would be a bowling alley if the bar is open to the public too. You want a little more than just the bowlers in this situation. Golf courses are another great place but make sure the bar has at least 15 seats and some tables. They guys really like to hang out and chat about their game over a few beers! The clubs in your town such as the VFW, Moose, American Legion etc. Some of these places are much better than you would think. Most have a very steady regular clientel. If they have entertainment of the weekends even better! And of course you have your local sports bar or popular gathering place for the younger folks. Generally, these places are where the college aged kids hang out and they are usually super busy on Fridays, Saturdays and one other day of the week where a special is occuring. These places will really test your nerves but they can be very profitable! Finally, if there is a bar in your area that is known for live entertainment that can be a geat place too. People who seek live bands in an up close atmosphere like that are usually in a great mood and when they go out they intend to have a good time and spend money! You'll be exhausted when it's all over but your earnings will have you asking when that band is coming back!
Are you still interested in bartending? Do you think you have what it takes? If so, get out and get some experience now. Don't pass up your opportunity to one of the most rewarding ways to earn serious income. You can do this. Look into bartending today!
Thursday, May 14, 2009
Waiter and Waitress-Does it Pay?
Being a waiter or waitress is somewhat of a mysterious job position in the minds of many. There are people who would like to try it but just don't know where to start or just feel they don't have what it takes. Some that feel they have what it takes think they need an "in" by knowing someone because they have no experience. And it certainly does help! There is a certain allure about earning your income from tips. I think it's the hard cold cash that makes it so appealing. But does it really pay that well? In a word, Yes.
The most important quality you need to have in this field is people skills. Your employer is putting you right out front, face to face with his income, the customers! Being a food server is a responsible position and not everyone is qualified to do it. You must be able to handle a lot of stress and multi-task. Things go wrong all the time in the restaurant business but you must be able to brush it off and most importantly not allow your customers to "read" it in your attitude or mood. Employers value their top waiters and waitresses very much. Almost as much as their top cook! (that's for another post!)
If you have what it takes it pays better than a lot of other jobs. The biggest problem with being paid cash everyday is you must learn to control your spending. Having self control over access to all of that cash everyday is key. That is your equivalent of a paycheck and you don't want to blow it a little at a time and end up with nothing on payday. Those that can develop a system of discipline by putting a budgeted amount away everyday will discover it can pay quite well.
You will get a paycheck from your employer but it will be very small. Not only is your base pay much lower than even regular minimum wage but your taxes are taken out of that paycheck too. Some businesses will have you report your tips on a daily basis but most will automatically deduct the tax by estimating your tips.
So how do they do that? While each state is different and each business is different, the most common method is to take a percentage (around 8%) of the total sales on the floor (restaurant) for each shift and divide it by the number of servers on the floor for that shift. That amount is what they estimate your tips to be and that amount will be used to figure out your required deductions on the paycheck.
For example, lets say a restaurant made $1,000 in sales for the 11-4 shift. 8% of $1,000 is $80.00. Now lets say there were 2 servers. Divide that $80.00 by 2. That means you would pay taxes on $40.00. (which would come out of your paycheck, not your tips)
Again, this is just a sample and the numbers will vary from place to place, but it's a reasonably accurate example in order to give you an idea of how it's usually done. And my point is that if you did $500 in sales, you'd likely make more like $70, not $40, but you will only be taxed on $40. It's not even unusual to make much more than that but your taxed amount would remain at $40.
What this means is if you add that up everyday you'll see that you are actually bringing home a significantly higher check in the course of the year than someone who actually pays taxes on an hourly paid job. It's pretty cool but most people don't think of this. Waiters and Waitresses can and do make good money, even without that little unseen bonus!
So where is the big money at? You'd be surprised! While it's certainly true you will make very healthy tips at a white table cloth style restaurant, this isn't for everyone and it's truly not necessarily the most lucrative. There is a lot to be said for the local family restaurant chain in your area. Every part of the state has at least one and I'm sure you know what I mean. These places usually do a terrific breakfast and dinner business. You will work hard at these places. Turnover is fast and you will make less tips per table but you will wait on more tables and with less effort than a dress code type restaurant. Pancake houses, truck stops and tourist cafes are great too! As long as the restaurant does a good business and you are busy you can bet you are going to make good money if you have the right attitude!
Another advantage of serving food is you will actually be getting exercise! Don't laugh at this. If you've never done it before you will soon discover just how much walking (fast) bending and turning you do. Most people will lose weight without even trying during their first 2 or 3 months! Because you are actually moving around, believe it or not, for most people your legs and feet will not ache nearly as much as if you were standing at a cash register or sales floor for 6 or 8 hours. Time goes by faster and when it's all over and you count your tips you'll feel satisfied and anxious for the next day!
It's a great feeling to know you actually control your income to some degree. The more tables you wait on, the more gratuity you earn. The more efficient you are, the bigger your tips. Or if you are in a very fancy restaurant, the more attentive you are and the higher you get the bill up by tactfully selling more wine or desserts, the higher your customers will tip. If you are a good waitress or waiter it's a win win situation for everyone from you to the customer to the owner of the restaurant. Do you have what it takes?
The most important quality you need to have in this field is people skills. Your employer is putting you right out front, face to face with his income, the customers! Being a food server is a responsible position and not everyone is qualified to do it. You must be able to handle a lot of stress and multi-task. Things go wrong all the time in the restaurant business but you must be able to brush it off and most importantly not allow your customers to "read" it in your attitude or mood. Employers value their top waiters and waitresses very much. Almost as much as their top cook! (that's for another post!)
If you have what it takes it pays better than a lot of other jobs. The biggest problem with being paid cash everyday is you must learn to control your spending. Having self control over access to all of that cash everyday is key. That is your equivalent of a paycheck and you don't want to blow it a little at a time and end up with nothing on payday. Those that can develop a system of discipline by putting a budgeted amount away everyday will discover it can pay quite well.
You will get a paycheck from your employer but it will be very small. Not only is your base pay much lower than even regular minimum wage but your taxes are taken out of that paycheck too. Some businesses will have you report your tips on a daily basis but most will automatically deduct the tax by estimating your tips.
So how do they do that? While each state is different and each business is different, the most common method is to take a percentage (around 8%) of the total sales on the floor (restaurant) for each shift and divide it by the number of servers on the floor for that shift. That amount is what they estimate your tips to be and that amount will be used to figure out your required deductions on the paycheck.
For example, lets say a restaurant made $1,000 in sales for the 11-4 shift. 8% of $1,000 is $80.00. Now lets say there were 2 servers. Divide that $80.00 by 2. That means you would pay taxes on $40.00. (which would come out of your paycheck, not your tips)
Again, this is just a sample and the numbers will vary from place to place, but it's a reasonably accurate example in order to give you an idea of how it's usually done. And my point is that if you did $500 in sales, you'd likely make more like $70, not $40, but you will only be taxed on $40. It's not even unusual to make much more than that but your taxed amount would remain at $40.
What this means is if you add that up everyday you'll see that you are actually bringing home a significantly higher check in the course of the year than someone who actually pays taxes on an hourly paid job. It's pretty cool but most people don't think of this. Waiters and Waitresses can and do make good money, even without that little unseen bonus!
So where is the big money at? You'd be surprised! While it's certainly true you will make very healthy tips at a white table cloth style restaurant, this isn't for everyone and it's truly not necessarily the most lucrative. There is a lot to be said for the local family restaurant chain in your area. Every part of the state has at least one and I'm sure you know what I mean. These places usually do a terrific breakfast and dinner business. You will work hard at these places. Turnover is fast and you will make less tips per table but you will wait on more tables and with less effort than a dress code type restaurant. Pancake houses, truck stops and tourist cafes are great too! As long as the restaurant does a good business and you are busy you can bet you are going to make good money if you have the right attitude!
Another advantage of serving food is you will actually be getting exercise! Don't laugh at this. If you've never done it before you will soon discover just how much walking (fast) bending and turning you do. Most people will lose weight without even trying during their first 2 or 3 months! Because you are actually moving around, believe it or not, for most people your legs and feet will not ache nearly as much as if you were standing at a cash register or sales floor for 6 or 8 hours. Time goes by faster and when it's all over and you count your tips you'll feel satisfied and anxious for the next day!
It's a great feeling to know you actually control your income to some degree. The more tables you wait on, the more gratuity you earn. The more efficient you are, the bigger your tips. Or if you are in a very fancy restaurant, the more attentive you are and the higher you get the bill up by tactfully selling more wine or desserts, the higher your customers will tip. If you are a good waitress or waiter it's a win win situation for everyone from you to the customer to the owner of the restaurant. Do you have what it takes?
Wednesday, May 13, 2009
Privacy Policy
Privacy Policy for http://earnbiggertips.blogspot.com/
If you require any more information or have any questions about our privacy policy, please feel free to contact us by email at ray7444@aol.com.
At http://earnbiggertips.blogspot.com/, the privacy of our visitors is of extreme importance to us. This privacy policy document outlines the types of personal information is received and collected by http://earnbiggertips.blogspot.com/ and how it is used.
Log Files
Like many other Web sites, http://earnbiggertips.blogspot.com/ makes use of log files. The information inside the log files includes internet protocol ( IP ) addresses, type of browser, Internet Service Provider ( ISP ), date/time stamp, referring/exit pages, and number of clicks to analyze trends, administer the site, track user�s movement around the site, and gather demographic information. IP addresses, and other such information are not linked to any information that is personally identifiable.
Cookies and Web Beacons
http://earnbiggertips.blogspot.com/ does use cookies to store information about visitors preferences, record user-specific information on which pages the user access or visit, customize Web page content based on visitors browser type or other information that the visitor sends via their browser.
DoubleClick DART Cookie
.:: Google, as a third party vendor, uses cookies to serve ads on http://earnbiggertips.blogspot.com/.
.:: Google's use of the DART cookie enables it to serve ads to your users based on their visit to http://earnbiggertips.blogspot.com/ and other sites on the Internet.
.:: Users may opt out of the use of the DART cookie by visiting the Google ad and content network privacy policy at the following URL - http://www.google.com/privacy_ads.html
Some of our advertising partners may use cookies and web beacons on our site. Our advertising partners include .......
Google Adsense
These third-party ad servers or ad networks use technology to the advertisements and links that appear on http://earnbiggertips.blogspot.com/ send directly to your browsers. They automatically receive your IP address when this occurs. Other technologies ( such as cookies, JavaScript, or Web Beacons ) may also be used by the third-party ad networks to measure the effectiveness of their advertisements and / or to personalize the advertising content that you see.
http://earnbiggertips.blogspot.com/ has no access to or control over these cookies that are used by third-party advertisers.
You should consult the respective privacy policies of these third-party ad servers for more detailed information on their practices as well as for instructions about how to opt-out of certain practices. http://earnbiggertips.blogspot.com's privacy policy does not apply to, and we cannot control the activities of, such other advertisers or web sites.
If you wish to disable cookies, you may do so through your individual browser options. More detailed information about cookie management with specific web browsers can be found at the browsers' respective websites.
If you require any more information or have any questions about our privacy policy, please feel free to contact us by email at ray7444@aol.com.
At http://earnbiggertips.blogspot.com/, the privacy of our visitors is of extreme importance to us. This privacy policy document outlines the types of personal information is received and collected by http://earnbiggertips.blogspot.com/ and how it is used.
Log Files
Like many other Web sites, http://earnbiggertips.blogspot.com/ makes use of log files. The information inside the log files includes internet protocol ( IP ) addresses, type of browser, Internet Service Provider ( ISP ), date/time stamp, referring/exit pages, and number of clicks to analyze trends, administer the site, track user�s movement around the site, and gather demographic information. IP addresses, and other such information are not linked to any information that is personally identifiable.
Cookies and Web Beacons
http://earnbiggertips.blogspot.com/ does use cookies to store information about visitors preferences, record user-specific information on which pages the user access or visit, customize Web page content based on visitors browser type or other information that the visitor sends via their browser.
DoubleClick DART Cookie
.:: Google, as a third party vendor, uses cookies to serve ads on http://earnbiggertips.blogspot.com/.
.:: Google's use of the DART cookie enables it to serve ads to your users based on their visit to http://earnbiggertips.blogspot.com/ and other sites on the Internet.
.:: Users may opt out of the use of the DART cookie by visiting the Google ad and content network privacy policy at the following URL - http://www.google.com/privacy_ads.html
Some of our advertising partners may use cookies and web beacons on our site. Our advertising partners include .......
Google Adsense
These third-party ad servers or ad networks use technology to the advertisements and links that appear on http://earnbiggertips.blogspot.com/ send directly to your browsers. They automatically receive your IP address when this occurs. Other technologies ( such as cookies, JavaScript, or Web Beacons ) may also be used by the third-party ad networks to measure the effectiveness of their advertisements and / or to personalize the advertising content that you see.
http://earnbiggertips.blogspot.com/ has no access to or control over these cookies that are used by third-party advertisers.
You should consult the respective privacy policies of these third-party ad servers for more detailed information on their practices as well as for instructions about how to opt-out of certain practices. http://earnbiggertips.blogspot.com's privacy policy does not apply to, and we cannot control the activities of, such other advertisers or web sites.
If you wish to disable cookies, you may do so through your individual browser options. More detailed information about cookie management with specific web browsers can be found at the browsers' respective websites.
Subscribe to:
Posts (Atom)
