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.
Monday, June 22, 2009
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!
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