Switching Gears

This week marks my first week at beauty school. I am now enrolled in a 17-week program to get my esthetician's license. So far I have learned about microorganisms, good bacteria versus bad bacteria and that bar soap manifests bacteria because bacteria loves living in warm, dark and damp environments. I have since switched to using liquid soap. We have even already shadowed other student estheticians giving treatments (facials and waxing) on real clients.

I think the hardest part of going back to school so far is adjusting to the grueling schedule: Tuesday thru Saturday, 8:30am to 4:30pm. Add in four shifts of working behind the bar a week and I've got myself a loaded schedule.

So don't be surprised if some of my upcoming entries in the blog are esthetically focused instead of bar related. I'm learning so many new things, I want to share the new knowledge. I'm also starting to really get excited about my new career. Now that I am in school, becoming an esthetician is quickly becoming a reality to me.

You Drink Em, You Bought Em.

I had a guy come into the bar once who repeatedly accused me of taking his drinks. Sure, there are times when I have thrown out someone's drink on accident. It's pretty common: you see a near empty drink on the bar, there's no one around drinking the drink and there isn't a napkin over the drink (the universal sign for "Hey Bartender, I'm coming back so don't dump my drink out.") So in an effort to keep a tidy bar, I throw the abandoned drinks out.

In this particular case, the customer would come sit down at the bar, order a drink, drink the entire drink and then leave the bar area. Naturally, I toss empty glasses by default. When the customer would return back to the bar, he would ask where his drink went and then accuse me of throwing out his drink that he hadn't yet finished. The first time this happened, I comped his drink. Even though I knew that his glass was empty, I'm still in the business of customer service. I just wanted to shut this guy up and make him happy.

The second time this same scenario happened, I had actually watched the customer leave the bar entirely. The glass was empty and I figured he was leaving the bar for the night. Of course the customer came back and demanded to know where his drink went. I became suspicious. Instead of just comping him another drink, I explained to the customer that I took the glass away because it was EMPTY. The guy had the nerve to tell me that his drink was half full. I told him that I was more than happy to make him another drink, but he would have to pay for it. He didn't like that answer. Then he told me that he was a server. Well, if he was indeed a server, he should know better to appreciate the first drink that I comped him (which he did not tip on) and if he didn't want me to touch his glass then leave a napkin over it whenever he walked away from it. I firmly stood my ground and he bought another drink.

Throughout the course of the night, he would "leave" his drink in magical places around the bar and complain that someone was taking his drinks. Each time he complained that someone took his drink and wanted another one (which he did for the next three rounds), he would be upset that I would charge him.

Sorry buddy, but if you drink the drink then you have to pay for it. Be sure to ALWAYS tip your bartenders and waitstaff. :)

Whenever You Have A Moment...

Why is it that whenever I am at my busiest behind the bar (server tickets printing out of control and standing room only at the bar full of thirsty customers), people will sometimes try to get my attention by uttering, "Whenever you have a moment..."

Whenever I have a moment? Why don't you hop in line behind all the people who have been waiting at the bar before you along with my servers who also need their drinks for their tables. It's not like I'm sitting back here picking my nose. Whenever I have a moment. Sheesh!

Also, screaming "Hey Bartender!" at me will only get you ignored and keep you at the end of the line. Just be patient like everyone else. Don't worry, I know who's next in line and I'm moving just as fast as I can to get to everybody because I want your money too. :)

Things I've Learned Bartending in a Strip Club #7

#7: The bar is the bartender's stage.

So bartending in a strip club has its perks. The money is good. It's great for people watching. The "scenery" isn't too shabby. Working in a strip club, its obvious that the dominant clientele is going to be male. There are many reasons why men frequent strip clubs. Where else can a guy grab a beer and look at women running around in their underwear, willing to talk to them? This attention comes with a price, but that's what the men come for and they're willing to pay for it.

Believe it or not, there are strip club customers out there who come in for the bar staff and don't get lap dances. I didn't believe it until I started meeting regular customers who would come in and not once ever leave the bar area. That's right. Not everyone coming into a strip club is looking for a lap dance. I have guys who come in during my shifts every week who chat it up with me at the bar and candidly tell me that they have no interest in the ladies performing on stage.

Which brings me to the question I get asked every night:

"So when do YOU go on stage?"

I have customers all the time, at least once a night, ask me if I dance or when it will be my turn to get onstage. My reaction is always the same. I smile and laugh while pointing at the bar and say "This is my stage and I'll be performing here all night." It seems to be working because the customers always come back to saddle up at my bar, each week.

It doesn't matter what type of bar you bartend at. Having a sense of humor and a good personality will always help you build up a regular clientele base, even when you are competing with half naked girls running around all over the place.

Reflection: 2009

2009 was a whirlwind of a year. I feel like I started it off on the right foot, was doing alright, took a chance, fell behind and by the year's end, picked myself back up and started it all over again. I'm still working just as hard as I have always been, but this year (2010), I want to work smarter instead of harder.

I bartended my whole way through 2009. I even dabbled a bit in bar managing. I also started writing for Examiner.com in 2009. Writing for Examiner.com is something that I still do on a consistent basis. I am just as passionate about writing as the Bartender Examiner as the first day I started. Now that I have myself pretty established on my Examiner page, I'd like to focus on getting my writing out there in the print form such as in magazine articles and maybe, possibly start working on that book I've always wanted to write.

Before moving full-speed ahead onto 2010, let's look back at my ten most popular articles posted on my Examiner.com page this past year:

#10: George Dickel, the other Tennessee whiskey
#9: Busting bar myths: Why Corona is garnished with a lime
#8: Bartending 101: What is a barback?
#7: Busting bar myths: Food does not sober a person up
#6: Find a bartender job: Interview
#5: Redhook Brewery
#4: Bartending 101: What is triple sec?
#3: 11 factors that affect a person’s BAC
#2: Bartending 101: What is rye whiskey?
#1: Find a bartender job: Resume

There is a lot of hope for 2010. I can feel it. There is power is positive thinking. I am bound and determine to finish what I've started and to get it right once and for all this year. I promise to continue to bring educational and entertaining content throughout the new year on both my blog and Examiner.com page.

Thanks for reading!

When a customer repeatedly stiffs you

It's bad enough when a customer stiffs you on a tip for a round or two, but what if a customer repeatedly stiffs you on every single round that they order? How I handle the situation all depends on the bar I am working at. Sometimes bars and restaurants have a strict policy about customer service. They fumble over themselves doing whatever it takes to make the customer happy. That means that when a customer doesn't tip, there isn't much you can do or say. You just have to accept it and hope that the next customer does tip.

Then there are places where providing good customer service isn't as much of a priority as it is to pour an accurate shot amount. When customer service in general goes by the wayside, you have a little bit more flexibility in how you handle the stiffers. I'm the type of bartender that feels it is important to always provide good customer service. My philosophy? The better the service, the better the tip. It also increases the chances of return business.

When some bartenders call out a customer right after the first or second round, I give the customer three chances (just like three strikes). After the third round of being stiffed, I pull the customer aside and check in with them. I ask them if the drinks and the service being provided is okay. If they answer yes with a smile, I then let them know that when a customer doesn't tip, it makes the bartender think that there is a problem with the drinks or service and because they haven't tipped me on any of the rounds that they've ordered, it leads me to believe that there might be a problem.

Now this conversation can go a few ways and you have to be prepared to deal with the repurcussions. Either the customer will "get it", apologize and grab whatever cash is in their pocket and leave it on the bar as a tip. Or the customer could just be a complete jerk who doesn't tip and just walks away. Then there are the customers who don't speak a lick of English and don't understand what you're saying so they just smile and walk away.

With the non-English speaking customers, I've had the best luck when they come in groups because there's always one person in the group who does speak English. The English speaking group member will see that a conversation is taking place at the bar, come up to the bar to make sure that everything is okay and when they realize what we're talking about, they'll leave some sort of tip.

Most importantly, as a bartender you have to pick and choose your battles. You don't want to be the whiny, rude bartender, but then again you work for tips and don't want to be constantly ran over by the cheap customers. In the big picture, the tips all even out at the end of the shift anyways. For the one person who doesn't tip, there will be someone who over tips. So don't get upset over the one person who stiffs you on a round. It happens. But when a customer does it each and every time they order a drink (even more so if their order is complicated and their high maintenance), then having the conversation might be a good idea.

Simple Questions Always Have Complex Answers

Why does it seem like when customers are asked the most simple questions, they respond with the most complex answers?

How are you today?
What would you like to drink?
Would you like your beer in a chilled glass?
Is everything okay?

It might be hard to imagine that simple questions like these lead to exhaustive answers from certain customers. Like when you ask a customer if they want their bottled beer served in a chilled glass and instead of answering yes or no, they look at you like you've just asked them how to solve global warming.

Or when you ask a customer what they want to drink they respond with, "I don't know. What's good?" Then you have to spend the next ten to fifteen minutes trying to figure out what spirits and cocktails the customer normally only to have them order a beer or a glass of house wine.

Even the "How are you today?" can lead into a long winded discussion involving a customer's number of ailments and personal woes, making you sorry that you asked in the first place.

Simple questions should always have simple answers.