- DON'T -- Settling for mediocrity is unprofessional. Bartenders shouldn't serve drinks that have been improperly prepared or inferior in any respect. Amateurism is not a tipped quality.
- DON'T -- It is highly unprofessional to gossip, argue, gamble or loan out money to the clientele. By any means possible, bartenders should also avoid becoming embroiled in inflammatory conversations. Taking sides in a heated debate exacts a heavy toll on gratuities.
- DO -- Bartenders should treat all guests fairly and equitably. It is a mistake to provide select customers with obviously preferential service.
- DO -- Bartenders should strive to keep the bar as clean as possible. One adage states that "a bartender's professionalism can be measured by the cleanliness of her bar."
- DON'T -- Bartenders should avoid listening in on customers' conversations and only comment on something that was said if addressed directly.
- DON'T -- When customers place an order and include a drink for a person who is not yet present, the bartender should wait to prepare the cocktail until the person arrives. The missing person could be a minor or already intoxicated.
- DO -- "Up-selling" is considered a basic reflex. Bartenders should automatically inquire of a customer who orders generic call if there is a particular name-brand product that he would prefer the drink made with. Upgrade the sale and upgrade the gratuity.
- DO -- Bartenders should maintain eye contact whenever speaking directly to customers. Not only is this a tried-and-true means of establishing a positive impression, but it also is a reliable means of assessing customers' alcohol-induced impairment.
- DO -- Lighting customers' cigarettes is a time-honored tradition and is always an appropriate gesture.
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