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Top 30 Bartending Interview Questions

Question 1 of 30
How do you treat customers on special occasions, like birthdays and bachelorette parties?
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Question 2 of 30
How do you make a White Russian?
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Depending upon your resources, you may have prepared this drink in its simplest form: Kahlua, vodka and cream. If you have a preference on the type of liqueur or garnish, do share! There are many different recipes you can try, so abide by the rules of interviewing: do your research and determine your favorite way to prepare it so you can impress the bar manager!
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Question 3 of 30
How do you make a Whiskey Sour?
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A Whiskey Sour is one of those traditional drinks that is simple enough that you should know how to make it. It can also be jazzed up a bit with fancy add-ons and garnishes. Most bars use a sour mix and whiskey, but you could show off your fancy pants skills by using lemon juice and powdered sugar! It really depends on the bar. If it's an upscale bar, you definitely want to show your expertise, even with the simplest of cocktails. Research recipes and give it a whirl!
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Question 4 of 30
Most people would love to bartend, in fact, if I make a craigslist post right now I would get 50 responses, why are you deserving of this?
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Question 5 of 30
How do you make a dirty martini?
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Question 6 of 30
How do you decide which customers to serve first when the bar is packed?
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Question 7 of 30
If you see a fight start across the bar, do you act or wait until the bouncers take care of it?
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Question 8 of 30
How do you make an Irish Car Bomb?
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Question 9 of 30
When you go above and beyond for a customer and they don't tip well, how do you handle it?
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Question 10 of 30
Tell me about the garnishes you enjoy using for various cocktails.
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Question 11 of 30
Do you enjoy socializing with strangers?
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Question 12 of 30
Tell me about your previous work experience.
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Question 13 of 30
How do you avoid serving to minors?
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Question 14 of 30
Why did you leave your last bartending job?
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Question 15 of 30
How do you make a Cosmopolitan Martini?
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Question 16 of 30
Your drawer is $44.21 short, how would you explain this? What would you do to correct something like this in the future?
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Question 17 of 30
If your car breaks down on the way to work, what would you do?
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Question 18 of 30
How do you use your time on a slow shift?
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Question 19 of 30
Explain the differences between a wheat beer, a pale ale and an IPA?
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Question 20 of 30
What is your favorite drink with vodka?
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Question 21 of 30
We require you to come in an hour before busy time, and stay an hour after we close to clean, is that okay?
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Question 22 of 30
What techniques do you use to upsell?
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Question 23 of 30
How do you feel about serving drinks in a heavy volume environment?
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Question 24 of 30
Do you have any flaring techniques?
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Question 25 of 30
Besides making drinks, what roles do you think bartenders serve?
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Question 26 of 30
How do you make a Washington Apple?
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Question 27 of 30
Explain to me how you properly stir a cocktail.
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Question 28 of 30
How do you engage with customers while making and serving drinks?
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Question 29 of 30
How do you make a Johnny Vegas drink?
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Question 30 of 30
How do you garnish a Manhattan?
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User-Submitted Interview Answers

Question 1 of 30
How do you treat customers on special occasions, like birthdays and bachelorette parties?
User-Submitted Answers
1.
Something I would ask the bar owner or manager first, before starting work. Usually the owners or managers have a policy for birthday shots or drinks. If there is no policy in place, I would put together the cheapest shot and serve only one to the customer. Spending fifty cents for their birthday shot is worth more than their disappointment if given nothing.
2.
Give them one drink on the house.
3.
Congratulate them. I have been working as a bartender for a few years now, and regardless of whether or not it's true, I really dislike customers who request free drinks. It doesn't work like that.
4.
Free shot for the birthday girl or boy.
5.
Happy Birthday. Thanks for starting night out here or thanks for choosing our place to celebrate. If know for the free birthday drink CHEERS to you buddy.
6.
I would buy them a shot and have their friends sing happy birthday to them.
7.
Wish them a happy birthday and ask them what they would like to drink.
8.
Wish them Happy Birthday, ask for ID and give birthday drink if it is policy.
9.
Say happy birtday and report to bos about someone have birtday tday.
10.
Follow the policy that the bar already has it if there is not 1 I would probably by the customer a drink.
11.
I would probably say happy birthday an offer them a drink on me... Of course asking after to see their ID to be sure they are old enough and to be sure they are not milking a free drink.
12.
If management had not already set aside birthday gratuity. I would buy the customer a drink myself just to be hospitable.
13.
If management had not already set aside birthday gratuity. I would buy the customer a drink myself just to be hospitable.
14.
Turn down the music immediately to announce to everyone that we have a BIRTHDAY in the house. Who the birthday person was and how old they were... Depending on who the person was. An older man talking business with a friend, nursing a beer to kill some time before going to their dinner reservations wouldn't get put on blast as much as a darling 30 year old who came in with a bunch of her friends. I'm safe to say that I wouldn't be offending her but him maybe. For him, I would subtly wish him a happy birthday as I hand him his next draught beer. Of course telling him it's on the house to hopefully make him feel like the bar he went to before dinner on his birthday the other night had great ambience, friendly and great service... May want to try it again real soon and suggest to his colleagues on a spot to go and have a good time.
15.
Wish them a happy birthday and suggest to them a specific drink for their special day.
Question 2 of 30
How do you make a White Russian?
User-Submitted Answers
1.
Vodaka, Kahlua, cream.
2.
Vodka, Kahlua, over ice.
3.
Vodka, khalua or khalua liquor, cream.. Tip.. Vodka first then use a spoon to slowly drop the cream to make layers.
4.
Vodka, kahlua, cream.
5.
Vodka, Kahlua dn milk in a high ball glass.
6.
In a rocks glass pour a one and a half ounces of vodka, half ounce of kahlua and a splash of cream.
7.
Vodka, kuluha, cream.
8.
1 1/2 oz vodka and 1/2 oz kahlua.
9.
1 oz of vodka 1 oz of kahlua and half oz of milk garnish cherry.
10.
Vodka, Kaluah and cream or milk.
11.
Vodka, kahlua, milk.
12.
Vodka, kaluah, milk.
13.
Vodka kaluha and milk.
14.
One ounce of vodka and cream.
15.
1 1/2 oz of vodka 1/2 oz of kahlua and a splash of cream.
Question 3 of 30
How do you make a Whiskey Sour?
User-Submitted Answers
1.
Its a combination of whisky, lemon juice and simple syrup. Mixed all ingredients in a shaker with a crack ice and shake well.
2.
1pt bourbon 2pt sweet & sour pour rock glass with cherry garnish.
3.
Classic combination of whisky, lime juice and simple syrup, egg white(optional) some of them use pineapple juice as alternative...
4.
50ml whisky,10ml lemon juice,10ml sugar syrup , egg white & bitters is optional shaken hard & served in rock gls with the rocks.
5.
1 1/4 oz whiskey full glass of ice fill with sweet and sour mix.
6.
Whiskey and sour mix.
7.
Whiskey and sour mix.
8.
Pour bourbon, lemon juice, and sugar syrup into a cocktail shaker with ice cubes.Shake well.Strain into a chilled sour glass.Garnish with the cherry.
9.
1/2 oz of whisky .. Sweet and sour mix and dash of bitter with lemon.
10.
1 1/2 oz american whiskey, (bourbon or rye), 3/4 oz each lemon and simple syrup. Add slightly less than 1/4 oz egg white and dry shake in a boston tin. Add ice and shake again. Strain over ice into a rocks glass, garnish with a lemon wedge and straw.
11.
Whiskey, sour mix, splash of 7 up.
12.
2 oz whiskey filled with sour mix.
13.
3pts whiskey, 1 pt sour, roll in tin (bc of the sour mix)
14.
Whiskey, lemon jc sugar, orange jc, greanadine.
15.
Bourbon or blended whiskey with lemon sour mix.
Question 4 of 30
Most people would love to bartend, in fact, if I make a craigslist post right now I would get 50 responses, why are you deserving of this?
User-Submitted Answers
1.
I need money and to get that I would have to depend on my job, I wouldnt want to do something that I dont enjoy or something that im not good at.
2.
I am a high energy and positive person that has several years of experience bar tending. My personality is ideal for this job, and I care a great deal about a guest's experience.
3.
Because I am great at what I do because I love doing it. Some people bartend just because with a poor attitude I actually enjoy it very much.
4.
Because I came to you- I didnt wait for a craigslist ad to pop up. I did my research and vistied a short list of bar and resturants that I feel would be a great fit for my skills, my personality and that would benifit from what I have to offer; which is personality, fantabulous customer service( yes I make up words)( yes have a sense of humor, and I also have a great work ethic, I a team player always will to pitch in.
5.
I have an very energetic and positive personality. I have a great deal of experience in the hospitality industry so I would not only be ideal for JUST a bartending position but I can be utilized throughout the restaruant as well. I also care a great deal about the guests experience and want to take pride in where I work.
6.
I am a positive person and I feel I can add to your business by using my creative and positive energy while working. If a customer has a great experience, they will always come back.
7.
Because I have the ability to engage and interact with others on a personal level and make them feel comfortable. I understand the difference between someone who is at the bar and wants to be left alone, and someone who is there and wants the watch the game and engage in a conversation about how good Louisville is going to be this year. My experience in politics, theatre, and customer service allows me to read people extremely well.
8.
Because I have the ability to engage and interact with others on a personal level and make them feel comfortable. I understand the difference between someone who is at the bar and wants to be left alone, and someone who is there and wants the watch the game and engage in a conversation about how good Louisville is going to be this year. My experience in politics, theatre, and customer service allows me to read people extremely well.
9.
Because I have the personality and a great hustler not to mention my business techs to gain customer relations and revenue.
10.
I am interested in more than just bartending I am here because I am interested in brewing beer and using my skills as a promoter to help make some big things happen here.
11.
I have plenty of expierience and have grown up in this neighborhood my entire life and would love to give back and give it my all.
12.
Cause im is profesional, personable, im higher , disipline.
13.
I am a dedicated employee that will always work to my best abilities.
14.
Tending bar has been my chosen profession for several years due to the gratification I received from the position. I love serving customers and enjoy meeting people.
15.
Previous experience in bar tending and people skills.
Question 5 of 30
How do you make a dirty martini?
User-Submitted Answers
1.
Gin (or vodka if asked) vermouth and olive juice with olives.
2.
Gin wity vermouth and olive as garnish.
3.
2 oz vodka and 1/2 oz olive juice ice shake it up of stirr and serve with olive garnish.
4.
Gin (or vodka if asked) vermouth and olive juice with olives.
5.
Put a single ice cube and a small amount of water in a martini and freeze for 2-3 minutes. Meanwhile, mix together 2 oz. Of gin, 1 tbsp. Dry vermouth, 2 tbsp. Of olive juice and olives in a mixer. Mix 3-4 times. Pour into the martini glass, include an olive.
6.
Vodka, olive juice, garnish with olives.
7.
Gin, dry vermouth, and olive brine.
8.
2 counts dry vermouth, 6 counts vodka or gin (customer call) shaken, strained add olive juice and garnish with an olive.
9.
2 counts dry vermouth, 6 counts vodka, add olive juice and olive garnish.
10.
Gin, dry vermouth and an olive.
11.
2 oz of vodka 1/2 oz of dry vermouth and 1/2 oz of olive juice and stir it garnish with 2 olives and chilled martini glass.
12.
Vermouth, gin, olive juice, olives for garnish.
13.
Gin vermouth olive juice and olives.
14.
Gin, dry vermouth, and olive juice.
15.
2 1/2 ounces of vodka or gin 1/2 ounce of dry vermouth with a dash of olive juice shaken or stirred into a chilled glass and garnished with olives.
Question 6 of 30
How do you decide which customers to serve first when the bar is packed?
User-Submitted Answers
1.
Yes, tell them you will be right back will they decide. Then be sure you go right back.
2.
First I would recommend a few drinks to help them decide.. They usually go for your choice anyways. However if they were still on the fence I would then ask if they minded if I served the next person while they decide.
3.
Yes ofcourse but I inform the guest about the same.
4.
I let them know I'll get back to them in just a moment.
5.
You suggest cocktail or beer to get them thinking.
6.
I could ask them if they want a minute or two and if they say yes I can move to the mext person then come back to them. Or From my knowledge I can suggest something good to them.
7.
I would ask the customer politely if it's okay to take care another customer while they decide and will come back to them right after.
8.
No, but ask if it's ok to assist the next person in line while he is still deciding.
9.
Suggest a few specialty drinks, present a drink menu and if they are still on the fence, tell them you'll give them a moment to look over the menu and you will be right back to take the order! :)
10.
Yes, I would let them know that I will be right back.
11.
Ask if they'd like you to give them a moment. If so, yes.
12.
Ask if they'd like you to give them a moment. If so, yes.
13.
Yes I will ask him to decide first.. Will give choices.. And mean while I will attend the another coustomer b'coz if he id not able to decide than I am loosing my another customer.
14.
I would make a few suggestions then tell them I will give them an extra second to think it over and get their drink next.
15.
I would ask what kind of flavors the customer likes and try to make suggestions. If this is ineffective then I would ask if the cu stomer minds if I help another customer while he/she decides.
Question 7 of 30
If you see a fight start across the bar, do you act or wait until the bouncers take care of it?
User-Submitted Answers
1.
If the bouncers are close, stay behind the bar. Bartenders are not bouncers. If no bouncers are around, a nice bucket of ice water dumped over them with a loud "Cool it boys!" should do it.
2.
Notify the bouncer immediately.
3.
Take care of it right away. I form the manager and call the bouncers.
4.
You do what you can from behind the bar, but never leave the bar unattended.
5.
It depends on the situation.
6.
I would always wait. A person should never put themselves at risk.
7.
I would in sure the safety of my other customers and try not to get involved and let the bouncers take care of the problem.
8.
Quickly contact the bouncers. Don't leave your patrons at the actual bar vulnerable.
9.
I will try to stop it and also ask someone to call bouncers.
10.
I act by letting the bouncers know what's going on.
11.
Get other customers to stay away and contact the manager and the bouncers to take care of it.
12.
Act to a certain level. Personally I would get security instead of waiting for them to notice. Of course, if the fight is not yet physical and is within my area, I can try to diminish the situation with words.
13.
I would make sure the bouncers knew what was going on so that it could stop.
14.
I would call for security to come. They will be more successfully breaking up the fight than I would trying to do so.
15.
I will try to solve that fight keeping busy the fighters till the bouncer arrives.
Question 8 of 30
How do you make an Irish Car Bomb?
User-Submitted Answers
1.
1/2 pint of guiness, shot of baileys irish creme and jameson in a single shot glass to be dropped into the 1/2 pint of guiness by the consumer.
2.
This is when you take 3/4 a pint of Guiness and drop inside the glass half a shot of Jameson whiskey and Baileys (at the bottom of the shot glass).
3.
That's when you drop a shot of whiskey into a beer.
4.
2 counts baileys, 2 counts Jamison in a shot glass, pint of guiness- shot gets dropped into guiness.
5.
Pour half a shot of Irish creme liqueur into a shot class and pour another half a shot of Irish whiskey on top of the creme liqueur. Pour 3/4 of Guinness into a glass and let settle. Drop the shot glass into the the Guinness and chug.
6.
Baileys and lime juice.
7.
Guinness® stout, Bailey's® Irish cream and Jameson® Irish whiskey.
8.
Guinness® stout, Bailey's Irish cream and Jameson® Irish whiskey.
9.
Irish whisky, CREAM, coffee, whipcream.
10.
1/2 pint of guiness and Baileys irish cream and jameson shot.
11.
Shot of Baileys Irish cream and Jameson Irish whiskey in a shot glass dropped in a 1/2 pint of Guiness. Customer drops the shot in creating the fast overflow effect.
12.
Irish stout, Irish cream, and Irish whiskey. Similiar to a boilermaker.
13.
Guniess, side shot of jameson and baileys for customer to drop in.
14.
Irish whiskey, irish cream, irish liqueur and pint irish stout.
15.
Fill a pint gass 1/2 way with gueniss. shot glass 3/4 with baileys irish cream and top with bushmills or jamison.
Question 9 of 30
When you go above and beyond for a customer and they don't tip well, how do you handle it?
User-Submitted Answers
1.
The customers an idiot, but there spending money to the bar thats who you work for. Dont let it get to you. Be nice to them don't show how you really feel, smile and say thank you and go on they might surprise you next time and there's always another customer who will probably over tip you for what you did. Dont you wish they could all be like that. :)
2.
It is the responsibilty of the bartender to prioritize his tasks, when taking the order a simple "Is that everything sir" will prompt the customer to reel off his order at which point I can get to work, starting with the easiest working my way up to the martini. If my efficiency pays off hopefully so will the tips.
3.
Just say thankyou and ask if the drinks were good or not?
4.
I would be ok with it. Sometimes people don't have the money and will tip next time.
5.
Discourage because it makes me think that I didn't do a good job at making the drinks right or it could be my service but it's okay because it will help me become a better bartender.
6.
They don't like what you make, that's why they keep changing their drink orders.
7.
Someone esle will make up for that tip.. ;)
8.
I wouldn't try to take it personal, the individual either is cheap (in regards to tipping) or they don't have common bar etiquette (because they just turned 21). I will happily get their drinks ready so that they can still enjoy coming back to the bar. Sometimes, another customer will notice your hustle and tip you more for that.
9.
Well it certainly is the customers right decide for themselves how much they will tip the bartender. I would probably review my service and interactions with that person in my head to make sure I weren't at fault in some way, but other than that, there is no sense lingering on such a non issue. I accept that tips are not gauranteed and that not every customer is a good tipper; as a good bartender, I feel I owe the guest good service regardless.
10.
I feel good because not all the customer have a extra money and same time I did my job and its my pleasure to serve an evry customer I love the way im doing it.
11.
You win some, you lose some. There will be more tips from other customers, you are still being paid to do your job and your job is to serve all customers regardless of tips.
12.
It is all, Iwill put best of my service standards. It is ok if they dont tip me. Infact I will ask them to mention a feedback towards me. So that I can improve myself.
13.
Just smile, some people take only enough money to drink.
14.
That things like that come with the territory. I would try not to take it personal and move on to the next guest.
15.
I would thank them as I hand back their change. They may tip before they leave.
Question 10 of 30
Tell me about the garnishes you enjoy using for various cocktails.
User-Submitted Answers
1.
Limes, lemons, straberries, oranges, cherries, olives.
2.
Bacon in a Bloody Mary, cocktail onions, strawberries.
3.
Lemon twist, cherry, rim of salt, and olive are my favorites.
4.
Lime and orange garnishes tend to give most drinks a finishing touch, and a fine accent to s well made drink.
5.
That could run into volumes, but a favorite of mine is to take two wheels, lime, cucumber, etc, slice them to the 1/2 way point, then splice the two together to form the outling of a orb or ball. place this in the empty martini glass upright. then when you pour and straing the cocktail int the glass the garnish suddenly will float and tip over and become a pinwheel or paddle wheel spinning in the drink . a bit gimmiky, but it does add motion to something that generally does not have that quality.
6.
I enjoy simple yet sophisticated garnishes making sure they suit and complement the drink.
7.
I enjoy fresh fruits and vegetables. Cucumbers, jalapenos, pineapple leaves are all "different" garnishes and they add a lot of character and appeal to a drink.
8.
Olives, pineapple, cherry, lemon, lime, orange.
9.
I enjoy putting flags on beverages that call for them hurricane (fruity drinks)
10.
Sugar rim, chocolate shavings, kiwi fruit.
11.
All the fruits, Tea drinks always get a lemon, tropical drinks usually get a cherry, or pineapple to maybe an orange, depending upon it accenting the liquor flavors. for example rum drinks like a mai tai, hurricane, or pina colada would get a cherry. Some tropical drinks I might add a pineapple wedge. All lime based margaritas get a lime.
12.
Cherry for whiskey sour and apple martini, and onions for vodka gibson.
13.
Usually twists or cherry on whipped cream, lemon or lime on everything.
14.
I like the idea of putting salt around one section of the glass. I also like lighting a flame under an orange or lemon.
Question 11 of 30
Do you enjoy socializing with strangers?
User-Submitted Answers
1.
As part of your job. Still knowledge all customers whilst talking.
2.
I enjoy meeting new people everyday, everyone has a story and most can be quite interesting.
3.
I love talking to new people and hearing what they have to say.
4.
Yes. I love hearing new stories, and learning from new personalities.
5.
It is as natural to me as breathing.
6.
I do. I love meeting new people.
7.
Absolutely that is how we get to know our customers.
8.
I love meeting new people!
9.
Absolutely. I enjoy people from all walks of life.
10.
I love talking to people. Socializing with strangers could be considered a hobby of mine.
11.
Yes its interesting to know where they come from.
12.
Yes I am always meeting new people.
13.
Yes, I find it interesting to get to know people and hear some of their background.
Question 12 of 30
Tell me about your previous work experience.
User-Submitted Answers
1.
I have been in positions where I am constantly interacting with people of all ages. I was a salesperson and cashier. Both jobs required me to chat and make people feel relaxed.
2.
Bartender and bar manager.
3.
I worked as an office assistant in Quincy for six years each summer. I answer phone calls, cared for proprietary materials, shredded confidential documents, did some cleaning and heavy lifting.
4.
Of course I would not want to have to wait all night on one person, time is money after all, however it is important that the customer must understand that you don’t just see them as a cash cow. Offer them a few ideas, and if they still cannot decide, ask if they would like some time to think on it, and if it would be ok to serve others while they decided, of course they were welcome to come back to be served the moment they have decided.
5.
I like to keep things simple in this regard, manners will get you a long way, if I see any shoving I will not be helpful to them, but it will always be first come first served. If there is a line across the bar, depending on which station I am at I would probably sweep left to right.Also if it is at all possible, take more then one drink order at a time. Ask if anyone is buying a single drink and if they are serve the 'singles' at the same time.
6.
In all honesty it wouldn’t bother me, as I have ordered in a bar like that before, simply because of everything I have been requested to get by my table/friends, because that’s how I mentally mark it off. Sometimes I feel that the bar staff are glad for orders to be simplified. Also, Australia isn’t well known for being a tipping nation, I’d take it in my stride and continue to give the best customer service I possibly could.
7.
Inform all staff on duty, including management and security. Secure ID. Ask how they got the liquor, if they are with a parent/guardian or spouse (over 18 years of age) then depending on the house policy, a crime may not have been committed. However, if they refuse to say how they came to acquire the alcohol, you may point out to them that there is a fine of over $7000 for minors who have consumed alcohol. Ask them to leave, call the authorities.
8.
Nightclub bartender, cook at a takeaway, gym assistant, childminder and a bartender.
9.
Fast food. Retail store.
10.
As far as bartending, I am currently a bartender at Blackthorn Irish Pub. I was hired about a year ago.
11.
10 years held in Management position with same company. On side throughout the years held a position in bar industry because enjoy the atmosphere, the people and their stories.
12.
I was assistant manager in a large family restaurant. As well as the paperwork I did table service, bar tending and looking after large functions such as weddings.
13.
After hours coordinator, bartender, manager and soldier.
14.
Bartender and bar manager.
15.
I work as a waiter for 1 year then 2 years in bartender i'm able to ability to serve mix drinks.
Question 13 of 30
How do you avoid serving to minors?
User-Submitted Answers
1.
No, I always ask for an ID until I am over a 100 percent confident I know the person I am serving a drink too.
2.
I have never accidently served a minor.
3.
No, if there is any doubt whatsoever, I card.
4.
No, I've even double carded once they have gotten past doorman.
5.
Absolutely not. I always check identification before serving, even if I know the person. That makes sure that I'm covered and the the establishment is covered.
6.
No. I have had them try all kinds of tricks though. Once, a young man came up to me and asked for tape. When I questioned why he needed tape, he said his wrist band came off. I then took the wrist band from him and told him to go to the door and get another one from the bouncer. Duh!!
7.
No never to my knowlege.
8.
Maybe in Spain but its completely different to England.
9.
I have. I didnt know they knew they were serving the minor.
10.
No. I have my my ServSafe Alcohol Advanced Certificate which means I completed a responsible alcohol service rpogram.
11.
No, I always check IDs from patrons that look under 21. I have my TAM certification to prove it.
12.
No, the old "crows feet" test has served me well, anone who smiles and has shows them, no matter how small, has always been of age, any person that does not I card. they are almost always 25 or less.
13.
Never, I am extremely careful to always check ids and if I ever think one is a fake or someone elses I always involve a manager after refusing the serve the customer.
14.
No, I always card if I am not sure.
15.
Never have and never will.
Question 14 of 30
Why did you leave your last bartending job?
User-Submitted Answers
1.
I moved and started a professional career.
2.
I had been working for a private party bartending service- on call on the weekends but I am looking to replace my day job and switch to bartending on a consistant basis.
3.
Because organization was not well established.
4.
My Australian Visa expired unfortunately.
5.
My ex-girlfriends new boyfriend started there. Dont like him.
6.
I want try new experience with new company.
7.
The restaurant itself was changing hands, names and there was going to be a significant staff tournover.The bar was to close for several weeks. That combined with a pre-existing desire to be closer to relatives brought me back to seattle.
8.
My last position was casual work, and im seeking part time or full time work closer to home and I think im ready to take on more responsibilites.
9.
Last job I get log distance with my family , n I think in my city many hotel and I hope can join , so I dont worry with my family.
10.
Cause I get long distance with my family, n I want to get job nearly with my house and my family.
11.
I was laid off after the owners brought in new management. The new management laid off a large part of the staff and brought in new eployees that they felt better fir the image they were trying to build. I choose view it as am opportunity instead of a set back. I was working in a very trendy and party oriented atmosphere despite having moved out of that phase in my life years before. I have been looking for a better fit and a more mature environment.
12.
I wasn't paid on time.
13.
Because I want to try another company to know there standard to making of drinks.
14.
Actually, this would be my first bartending job right after bartending school. I'm very eager to start working and becoming the best bartender I know I can be.
15.
I have only worked as a barista, and it was not fast paced enough after six years I am looking for something more fun.
Question 15 of 30
How do you make a Cosmopolitan Martini?
User-Submitted Answers
1.
Vodka, equal parts triple sec and cranberry juice, lime juice.
2.
Vodka, triple sec, cranberry, squeeze of lime.
3.
1oz. Vodka, 1/2 oz. Rose's lime juice, 1/2 oz. Triple sec., 1/2 oz. Cran. Shake and strain.
4.
5ml of lemon juice, dash of sugar syrup,50ml of premium vodka,10ml of triple sec.
5.
Vodka, Triple Sec, Lime juice and Cranberry juice.
6.
Vodka, equal parts triple sec and cranberry juice, lime juice.
7.
Vodka, cranberry, triple sec, rose's lime juice.
8.
To be honest I dont know exactly how but I want to learn.
9.
Vodka, triple sec, lime juice, cranberry juice.
10.
2 ouces of vodka, 1 1/2 ouces of cranberry juice, 1/2 triple sec shaken, and a splash of orange jouice.
11.
1 part Vodka, 2 parts Cranberry Juice and a splash of lime with a lime to garnish.
12.
Cranberry, vodka, lime.
13.
2 oz citrus vodka, 1/2 oz triple sec, 1/2 oz lime and a splash of cranberry. Shake w/ice in a boston shaker and strain up into a chilled cocktail glass. Garnish with a lemon twist.
14.
Vodka, triple sec, cranberry, lime.
15.
1 1/2 vodka,1/2 triple sec, splash cranberry, roses lime juice, swirl, served in chilled stemmed martini glass w/ lemon twist.
Question 16 of 30
Your drawer is $44.21 short, how would you explain this? What would you do to correct something like this in the future?
User-Submitted Answers
1.
If I knew that I was careful and made proper change for all cash transactions, I would offer to sit down and help figure out where the mistake may have been made. Always count your own till! Coming and going.
2.
I would double check my tabs and recount my drawer to see if the source of the mistake occured, replace the shortage with my own tips. In the furture I would sure that I am the only one ringing the registar with my number and be sure to parctice company proceedure for cashing out every tab to ensure the mistake doesnt reoccur.
3.
I would make sure the draw was counted before my shift. Then go through my cash payments to check for a mistake. If the future I would take more time with cash handling and make sure everything was correct.
4.
Regardless of how it is missing, that's my mistake. I would pay that remainder out of my own paycheck or tips. I would make sure to keep closer watch on the drawer at all times.
5.
Back track and if you dont find it you pay.
6.
First off any shortage is my responsibility and comes out of my tips but I would ensure it to not happen again by slowing down a bit and monitoring the register a little better.
7.
I always count my drawer before a shift and also go back and count my cash and credit card transactions to be sure a mistake was not made I would inform my manager and cover the money if necessary in the future I would be more careful about my transactions.
8.
Double check change and count back to the customers.
9.
I may have forgotten to charge some drinks or over poured. I would take it out of my tips right now but in the future I would make sure I inputted the correct amount for drinks and not over pour.
10.
I would take full responsibility and pay the amount with my own money. To prevent it from happening again I would make sure to pay close attention to my money management by developing methods such as double counting the change before I give it out.
11.
Be responsible and put 44.21 be responsible for your till.
12.
A tab must have walked out. I would make sure next time to hold a credit card or a license for collateral.
13.
Slow down and insure change is accurate and drinks are rung appropriately.
14.
I would double check to check it and be willing to help someone els ewout.
15.
I would immediately take responsibility and pay for the shortage out of my tips. I would then be more careful in my subsequent shifts to double count change and ensure my drawer is secured at all times.
Question 17 of 30
If your car breaks down on the way to work, what would you do?
User-Submitted Answers
1.
Haha walk.... No really... Call in. Tell the manager. Get your car towed and call a friend to drive you.
2.
Call work if I am possibly going to be late and call a cab, friend or grab the bus and get there as quickly as possible.
3.
Call and tell if I'm going to be late and make alternative way.
4.
If I drove, which I don't, I take the bus, I would ring you up, tell you I will be late, call the emergency people and try to get into work as fast as possible.
5.
Call asap then start walking.
6.
I would see how much time I have to get to work. If I have someone I can call immediately I would make the arrangements and notify my manager immediately. If nobody is available, I would call to see if they have someone who could take my shift or stay til I get there and call a tow truck. (who usually will drop you off in my area)
7.
I don't have a car, so that shouldn't be a problem. But if I ever came into a similar problem, I would immediately call my supervisor to explain, and call a taxi right away.
8.
Live the car there and I will find the way to come to the work.
9.
I would call work to let them know what happend, call AAA to get my car fixed and call a cab in order to get to work on time.
10.
First of all I will call to my supervisor that I have got car accident and becouse of that I may or may not come to work or may be late for some minutes.
11.
What to do with this queston into bar tending?
12.
Ring and explain the situation.
13.
Call a friend for a ride. Alert the manager i'm going to be late.
14.
Call work and tell I am going to be late.
15.
Call employer and let them know, call a cab if I have to.
Question 18 of 30
How do you use your time on a slow shift?
User-Submitted Answers
1.
The best topics that everyone can relate to are weather, daily activites or the music that is playing. But there are many more and I am very comfortable talking with pretty much anyone - I like to make people smile.
2.
I like to make the customer feel comfortable, engage in conversation. Yes I consider myself pretty friendly.
3.
My personality is always cheerful and welcoming, even when it's slow. I consider myself extremely friendly to all sorts.
4.
I am friendly and talkative when I have the time.
5.
Yes, I would make conversation with any customers at the bar.
6.
I like to get to know my customers but I don't like to intrude on their personal space. I am very friendly and out going. I tend to make good connections with my customers and they always become repeat customers.
7.
Able to listen and make conversation, yes very friendly.
8.
Make sure they get the best service possible. I consider myself very friendly and I have a personality that can relate to anyone.
9.
I am equally comfortable with slower periods as I am with busy times. During busy times its important to provide guests with efficient friendly service while maintaining an ambiance but you dont have much time to build repiore with your customers. Slow times allow you the opportunity to build the relationships that turn casual customers into regulars. One of my favorite parts of being a bartender is knowing my customers feel genuinely cared for.
10.
I am really friendly. Will always ask them how their day was, try and keep a rapport with the customers to make them feel relaxed.
11.
I am always interactive with people so I think that would come in handy at this job. I am very sociable and my main quaility would be I get along with pretty much everyone.
12.
I am the same friendly and happy guy and always bring excellent customer service.
13.
Slow times can prove to be more challenging than busy times. This is when you get to know your guests. I can remain friendly and engaged for long stretches of time.
14.
Slow, or high volume, I am always friendly and gregarious with the guests. it is a intregal part of the job.
15.
Very friendly and talkative.
Question 19 of 30
Explain the differences between a wheat beer, a pale ale and an IPA?
User-Submitted Answers
1.
Wheat beers are brewed with a lot of wheat as opposed to other grains. They are typically top fermented, and lighter in color and body.
2.
Dark beer with wheat ingredient.
3.
A beer made with wheat and it is top fermented.
4.
Home made wheat beer.
5.
Beer brewed with lot of wheat and top fermented.
6.
Wheat ales are beers made with the addition of wheat. They can vary in style but generally tend to beer less transparent and somewhat heavier than standard ales.
7.
Ale sytle beer made from wheat.
8.
A beer made with wheat and jot other grains. It is top fermented and light in color.
9.
Ales that use a proportion of wheat in the mash to add a protein haze.
10.
Other than the obvious wheat base, it is generally a sweeter slightly more robust consistency beer, frequently served with a slice of citrus to brighten and enhance the flavor.
11.
A beer brewed with a large proportion of wheat to the amount of barley.
12.
A beer made with a large portion of wheat with a large portion of barley.
13.
Top fremented beer relative to wheat.
14.
Wheat beer is brewed with more wheat than that of the malt barley.
15.
A type of beer where they leave the wheat in the beer while it is brewing. This gives a cloudy colour and more citrus.
Question 20 of 30
What is your favorite drink with vodka?
User-Submitted Answers
1.
Goose, Kahlua, and Baileys. The fact of mentioning Goose lets the bar owner know I like finer drinks which in turn means I would be more likely to up sell.
2.
Orange vodka with cranberry.
3.
Lillet, Tuaca, lemon juice, simple syrup and orange flower water.
4.
Sprite, limca, orange juice,
5.
Tonic water as I am sweet enough.
6.
Vodka with grapefruit juice lots of ice and lime squeeze.
7.
A Bay Breeze or a simple Vodka Sunrise. I enjoy the fruity drinks.
8.
I like a simple Bay Breeze, or Sunrise, because of the fruity flavours.
9.
That depends on the time of day/occassion. There is almost nothing better than a great bloody mary at a weekend brunch. I think a vodka tonic, or an ice cold vodka martini can be very refreshing and enjoyable before dinner. Other favorites would be a caparinha and the white russian.
10.
Vodka orange with cranberry and a lime.
11.
Muddled rasberry vodka with lemon juice.
12.
Pineapple and energy drink.
13.
Vodka and soda water with lemon/lime.
14.
Pineapple upside down cake.
15.
Vodka is actually my go to drink when im out I usually get vodka soda but I really enjoy cosmos.
Question 21 of 30
We require you to come in an hour before busy time, and stay an hour after we close to clean, is that okay?
User-Submitted Answers
1.
Yes, that was custom at my last bar. I also realize a clean bar is a must, as fruit flies and other discusting things will build up behind the bar if not cleaned each day.
2.
Yes, because its part of my job.
3.
Absolutely I'd love to, not a problem at all! :-)
4.
Yes, absolutely. Thats fisrt hour is alwasy a good time for stocking the bar, cleaning and getting into the swing or things- and at night I would rather stay and clean and know that the bar is already fro me when I or the next person comes in the next day... Its always nice to start your day in a clean bar.
5.
Yes. Coming in early will give me time to prepare and staying late will not only give me time to clean but to make sure everything is in order for the morning shift.
6.
Of course, I understand extra time is required in this business.
7.
Thats been my schedule previously not a problem.
8.
Its ok and expected. There is more to bartending than making drinks when the bar is busy.
9.
I have no problem making my work station the best it can be.
10.
That is just another aspect of the job. I would always be in before volume. set up for succes is key to smooth service when the guests arrive.
11.
How else am I going to prep for the day and make sure my station is cleaned for the next person tomorrow.
12.
Of course, like I said, we are a team and should do our best to make each others lives easier.
13.
Absolutely, gives me time to get settled before the rush and collect everything and get things settled back down again before leaving.
14.
I always come in 30-45 minutes so I can acclimate to the mood in my bar so jumping in early to help or staying late to clean is not a pronlem.
15.
I will take that as my responsibility with plessure.
Question 22 of 30
What techniques do you use to upsell?
User-Submitted Answers
1.
Someone is looking at drinks, ask them "Hey, have you tired (pricey drink inserted here)?" "No" "No? It's amazing... (describe drink)" It's not rocket science =P Fake it til you make it. Common sales knowledge.
2.
Have a drink in mind that is a little more priced and offer them, telling them what's in it and that everyone loves it.
3.
Suggest top shelf brand liquer.
4.
If some one ask for a drink and spent prefer them brand then ask them if they like it with premium liquiors. Also, you ca also tell them it's a spread more but taste a lot better.
5.
Ask if they want to make their drink a double, or suggest some of the deals on at that moment.
6.
I recommend drinks that I know the customer will like based on what they originally asked for.
7.
Alwas try to sale more rated items of the menu and sale abroad brand and classic cocktail.
8.
Very simple the specialty of the restaurant or what would he/she like to eat.
9.
I will use the mouth publicity.
10.
Sell from expensive till cheap.
11.
I try to inform customers that the quality of the drink is all about the ingredients.
12.
It depends on the customer and the time and establishment, but suggesting a shot with their beer, suggesting a new premium liquor or offering the food menu are the most common techniques.
13.
I ask what type of spirit they prefer and list the brands and I make a reccomendation.
14.
Adding on extra flavors, suggesting more expensive ales.
15.
Offer finer liquors in cocktail drinks, after a connection is made with the customer.
Question 23 of 30
How do you feel about serving drinks in a heavy volume environment?
User-Submitted Answers
1.
Either you are or your not. Do not lie to the bar owner. If you are experienced tell them about it. If you are not experienced say if that is a problem I would gladly work a few shifts with no tips or bar back.
2.
Medium volume actually.
3.
Yes we were often very busy at my last job.
4.
Yes, there have been times when I had to do full service at a completely full bar, (10-12 guests) as well as provide a service bar for the waitstaff at peak dinner hours. In addition to this, there were times I had to come out from the back of the bar to take a few tables when we were understaffed.
5.
Yes, served 300 people.
6.
At my last job, there always over 100 guest at every function, so yes I am pretty familiar sering drinks in a heavy volume environment.
7.
I have several years of experience in high volume night clubs, music venues and sports bars.
8.
Yes I am. 3 of the 6 years at my last job were working the money making nights. Thursday through Sunday nights I use to work and loved every minute of it. To me, the busier the better.
9.
Yes, getting in the zone if half the fun of bartending.
10.
Yes. I have worked for establishments that require grace under pressure while handling up to 100 guests and service professionals. I thrive under pressure.
11.
Oh yes, I have never been employed at a job that was not heavy volume.
12.
Yes I work in the banquet department.
13.
Indeed I am, I have gotten a lot of practice being a bartender and barista.
14.
Not yet, but I've been in extremely stressful environments and I've always had the ability to remain calm.
15.
Not yet, but I've been in extremely stressful environments and I've always had the ability to remain calm.
Question 24 of 30
Do you have any flaring techniques?
User-Submitted Answers
1.
I was in on the ground floor of flaring back in the eighties. my last position did not allow me to utalize the skill, so I am out of practice. but like riding a bicycle, a refresher and practice will bring me back to basics, from there I can integrate all the new things that have come along.
2.
Yes, I can make several drinks at once. I know how to bounce the pour to the next course. I can even pour 3 shooter drinks at once.
3.
I would like to learn more about cool tricks, just not perfected any right now.
4.
High pour, multi pour, bottle throwing.
5.
Yes my fiesty personality.
6.
I have a very animated personality but no bar tricks.
7.
Always smiling while serving.
8.
No but could learn judged a bar wars compitition.
9.
Yes I have a giant shaker that I pull out whenever I have big groups in the bar and I use it when they order shot so I can get other groups to order a group shot.
10.
I don't have any flaring techniques, but I can make one heck of a drink.
11.
No I just have basic bartending skills.
12.
I like to puor high up so it looks like the customer is getting more.
13.
I currently do not but I am always looking to improve my techniques and education.
14.
Not yet, but willing to learn.
15.
Nope, not that talented. My focus is more on being a attentive bar keep providing a welcoming atmosphere. I impress with the quality of drink not its construction.
Question 25 of 30
Besides making drinks, what roles do you think bartenders serve?
User-Submitted Answers
1.
Making sure the patron is enjoying their experience and always having a positive outgoing attitude.
2.
Various roles. Food, safety, looking out for thieves, customer advise, recommending sight seeing, hotels and bars.
3.
Keeping the bar area clean and tidy. Listen to problems, counselor.
4.
Keeping bar stocked and clean, possible food server.
5.
A bartender can make or break your bar experience. A genuine smile, an effiecent and friendly attitude, and a broad base of product knowledge help to guide the guests experience into a positive memory in the life of their guest.
6.
Advisor, tour guide, menu consultant, entertainer, armchair therapist, dear abby, cheerleader, mother/father that cares enough to stop the fun to ensure your safety. even if you hate us for it. To cover just a few of the hats a bartender wears.
7.
Cleaning, stock management, host, salesman,
8.
Customer service. Cleaning service. Keeping patrons safe.
9.
They are somebody to talk to, they are cleaners, they can be a friend.
10.
We are everything, we are friends, therapists, comedians, entertainers. Everything.
11.
Ensuring the safety of your guests.
12.
Bartenders are shrinks without the college degree.
13.
Bartended is not a back of the house job. Were there to make great drinks but also to engage our guests and make the bar an enjoyable environment.
14.
To be a friend and listing ear to the customer, make sure they are satisfied and stable.
15.
Managers, therapists, entertainer.
Question 26 of 30
How do you make a Washington Apple?
User-Submitted Answers
1.
Crown royal, sour apple, and cranberry juice.
2.
Crown royal, sour apple pucker and cranberry - apple juice.
3.
Crown royal, apple pucker, and cranberry.
4.
Equal parts Crown Royal and Sour Apple Schnapps with a one count of cranberry juice added.
5.
Crown royal, apple pucker, and cranberry.
6.
1 oz Crown Royal1 oz Sour Apple Pucker1 splash Cranberry juice.
7.
Crown, apple schnapps, cranberry juice.
8.
I would have to look it up.
9.
Crown royal apple pucker.
10.
Sour apple crown royal and cranberry juice.
11.
Go to Washington and plant a seed.
12.
Apple pucker crown and cranberry juice.
13.
In a tin shaker, fill it about half way with ice. Then you want to get your jigger out for measurement or they may have pre measure spouts to put onto an open bottle of alcohol or you can use the 3 second count for an ounce of Crown Royal Whiskey, an ounce of cold Apple Puckers DeKyper and an ounce or so of cranberry juice. Cover the tin shaker and shake it til you know it's mixed, cold and delicious. Replace shaker lid with a strainer and pour into a quickly chilled in your ice rocks glass. Serve with a smile and don't forget to tell them the price... With a smile of course.
14.
Crown royal, apple puckers, and cranberry juice.
15.
Crown Royal,Apple pucker and cranberry juice.
Question 27 of 30
Explain to me how you properly stir a cocktail.
User-Submitted Answers
1.
A cocktail can be stirred by using a bar spoon, or by gently swirling cocktail and ice in a mixing glass.
2.
With a stir spoon, or carefully swirl glass if possible.
3.
Well in a mixing glass, use bar spoon inserted into the ice then swisel the twisted staff between fingers gently to rotate the base. In a mixed drink, rum and coke example, pour rum then mixer, add swisel stick or stir straw and swirl one rotation around the glass.
4.
Holding the base of the shaker or glass with 2 fingers. Fill the shaker or tin with ice add liquid using either the spoon or base of spoon stir the drink.
5.
After the ice is in the glass, use a bar spoon, and gently move the handle. THe bottom of the spoon kind of stays in place while the handle does most of the work.
6.
You put it in a pint glass, you hold the spoon between your first three finger and stir along the inside of the pint glass.
7.
With a cocktail spoon slowly stir in the same direction not breaking any ice.
8.
Place the bar spoon vertically into the drink and spin it back and forth.
9.
Using a bar spoon swirl using your wrist.
10.
Stirring spoon in glass, move from top to bottom in circular motion.
11.
Chill both glass pour liquor in on ice stir with spoon then strain in to chill glas.
12.
Stir with fingers, not wrist.
13.
Pour drink then use the bar spoon to stir it.
Question 28 of 30
How do you engage with customers while making and serving drinks?
User-Submitted Answers
1.
If a bartender cannot do that, he needs to go back to the begining and start over with training. and not only carry on a conversation. but make the act of shaking look like fun and a great part of the presentation.
2.
Yes as long as you do not face customer and keep aware of it.
3.
Yes make sure the glass is not wet.
4.
It would be loud so you probably want to wait until you are done.
5.
By greeting them first let them feel appreciated and offer something to drink depend on the mood.
6.
This is difficult to do because you need to divide your attention. In order to do this well it requires muscle memory so you act without thinking and can listen and respond in a conversation.
7.
Conversation, asking questions.
8.
By being comfortable with your pours you can talk while you make drinks, while you walk back and forth. Always greet guests when they walk up to the bar, even if you can't get to them right away, so they know you saw them.
Question 29 of 30
How do you make a Johnny Vegas drink?
User-Submitted Answers
1.
Jose, Watermelon Pucker, and Red Bull.
2.
Redbull, watermelon pucker, jose.
3.
1/2oz tequila, 1/2 oz watermelon schnapps, 1/2oz red bull, mixed in shot glass.
4.
1/3 shot jose cuervo 1/3 shot raspberry pucker 1/3 shot red bull.
5.
I've never encountered such a drink, but im guessing it has johnnie walker blended scotch whisky as one of the main ingredients.
6.
Vodka cranberry and red bull.
7.
Jose watermelon red bull.
8.
Jose Cuervo gold tequila, watermelon schnapps and Red Bull energy drink.
9.
Equal parts tequila, red bull, and watermelon schnapps.
10.
Half cup of tequila one quarter of watermelon juice and one quarter of red bull.
11.
1/2 tequilla 1/2 watermellon pucker top with red bull. either as a shot or over ice as a cocktail.
12.
1.5 ounce tequila, .5 watermelon pucker, shake strain into shot glass top with red bull.
13.
Tequila, watermelon pucker, redbull.
14.
3/4 oz tequila, 3/4oz watermelon schnapps, 3/4 oz redbull.
15.
1/2 ounce tequila, 1/2 ounce watermelon schnapps, 1/2 ounce red bull.
Question 30 of 30
How do you garnish a Manhattan?
User-Submitted Answers
1.
Bourboun whisky, sweeth vermouth, dash of angustura bitter.
2.
Manhattan gets a cherry. perfect manhattan get no garnish.
3.
With a cherry and or orange peel.
4.
With a maraschino cherry.
5.
Luxardo cherry. A dry and perfect manhattan get a lemon twist.
6.
Round the glass with orange slice.
7.
A cherry with a lemon peel.
8.
Putting zest of it let the oil all around the rim then twist put it in the middle.

About Bartending

August 17th, 2017

A Bartender can make or break a bar one drink at a time. For bar owners, if you have an untrustworthy bartender, you can see your profits diminish in no time. On the flipside, if you have a fun, active, upselling bartender, you can see your restaurant's profits increase dramatically.

Every restaurant owner may have a very different approach to hiring bartenders. Some restaurant owners require bartenders to work behind the bar making various drinks the hiring manager orders. Other restaurant owners are more passive and just require a basic job interview. Bartending candidates need to know what type of restaurant they are applying too. If the bar is a college bar, trustworthiness and service speed will be the deciding factors for a hiring manager. If the bar is upscale, drink knowledge, drink presentation skills, and ability to have conversations with patrons will be a few of the deciding factors.

After you understand what type of bar you are applying to is, you can prioritize your skills accordingly. Prepare a few examples of when you displayed a high amount of trust. Know a few times when you handled an upset customer. Remember, the interview is a conversation, and you are a bartender, be ready to have an excellent conversation with the hiring manager.

Print all Bartending Interview Questions