How to be a Great Bartender

First job: Start as a Back Bar; practice will do you good. Knowing how to make drinks, isn’t necessary, anybody can learn how to make drinks, you can learn on the job.


I have a better idea, let’s add some vodka to your apple. I even have a name for it, let’s call it: Appletini.

To shine you need the following skills:

Charm, empathy, exceptional memory, gaining the trust of others, good listening skills, hospitality, making people laugh, reading people, self-defense, quick humor, great taste buds, Not 100% necessary: Complete knowledge of every sport will help in many bars. A bartender is a friend, becomes a family member a confident.

You can’t learn those skills and talents. Without those basics tools if it’s not in your personality, choose a different career.

In all of my 40 plus years as a restaurant owner, the best bartender I ever hired didn’t know how to make drinks on his first day on the job. His personality was so amazing, he was filling my 25 bar-stools 3 deep all week long.

How To Be Number 1 in Three Steps

Large brands started small, as they grew they send more and more communication to their potential market and became wold known.

Your 3-miles radius from your establishment is your zone of influence. They receive your postcards with your offer, if they see it so many times they eventually will come. Repetition is the new word-of-mouth in our electronic age. When they come, its up to you to keep them coming back with your Great Food at a fair price, Stellar Service and an Atmosphere where they feel Welcomed.

Constantly work on those three ingredients, and add communication to become the number one restaurant of your community.

Food Pictures

To show what you have to offer with a picture is great. Don’t forget: A picture is worth a 1,000 words.

If the picture is trash, it ain’t no good for you.  John Tesar of Knife in Dallas dropped a bomb with this dry-aged patty melt. It was simple, but incredible.  Look at the picture of their prized sandwich who would ever want to eat that stuff? Look at the dish how disgusting it looks.

Disgusting Sandwich

This is an example of how never to take a picture of food.

Picture lifted from Zagat

Chipolte Envy

An aberration to common business sense, Chipolte Envy doesn’t work for every body, it certainly doesn’t for a pizza joint. Several outfits have tried it with more or less success; less being prominent.

At a wanna be Chipolte, Midici in Sherman Oaks, people are lined up to the street waiting to place their orders, instead of being seated and enjoy a glass of wine. The manager thinks of getting a full liquor license to boost the business, to the contrary of common thinking––There are too many sport-bars in Sherman Oaks already. People do not go to a pizza joint to drink, the only help they should pursue is to convert to a classic pizza joint.

They have achieved a great improvement of late––It took them 2 and a 1/2 year to learn how to cook a pizza from soggy to acceptable, and not to burn the edges. Congrats!

I have a tip, don’t place the basil leaves on top of the pizza before placing the pizza in the oven, place it after the pizza is cooked this way you woud not get burnt basil leaves, Dah!