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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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List of Bartending Interview Questions
  1. How do you treat customers on special occasions, like birthdays and bachelorette parties?
  2. How do you make a White Russian?
  3. How do you make a Whiskey Sour?
  4. 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?
  5. How do you make a dirty martini?
  6. How do you decide which customers to serve first when the bar is packed?
  7. If you see a fight start across the bar, do you act or wait until the bouncers take care of it?
  8. How do you make an Irish Car Bomb?
  9. When you go above and beyond for a customer and they don't tip well, how do you handle it?
  10. Tell me about the garnishes you enjoy using for various cocktails.
  11. Do you enjoy socializing with strangers?
  12. Tell me about your previous work experience.
  13. How do you avoid serving to minors?
  14. Why did you leave your last bartending job?
  15. How do you make a Cosmopolitan Martini?
  16. Your drawer is $44.21 short, how would you explain this? What would you do to correct something like this in the future?
  17. If your car breaks down on the way to work, what would you do?
  18. How do you use your time on a slow shift?
  19. Explain the differences between a wheat beer, a pale ale and an IPA?
  20. What is your favorite drink with vodka?
  21. We require you to come in an hour before busy time, and stay an hour after we close to clean, is that okay?
  22. What techniques do you use to upsell?
  23. How do you feel about serving drinks in a heavy volume environment?
  24. Do you have any flaring techniques?
  25. Besides making drinks, what roles do you think bartenders serve?
  26. How do you make a Washington Apple?
  27. Explain to me how you properly stir a cocktail.
  28. How do you engage with customers while making and serving drinks?
  29. How do you make a Johnny Vegas drink?
  30. How do you garnish a Manhattan?
Author:
Contributing Author
Ryan Brown
Mockquestions.com
 
Bartending Information
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.
Bartending User Submitted Interview Answers
Question 1 of 30
How do you treat customers on special occasions, like birthdays and bachelorette parties?
User Submitted Interview Answers
1.
Greet with smile and provide great customer service.
2.
Wish them.
3.
Say happy birthday and offer them a special drink.
4.
Tell them happy birthday.
5.
Talk to them as they are extra special on their extra special day.
Question 2 of 30
How do you make a White Russian?
User Submitted Interview Answers
1.
Baileys, half and half, rum.
2.
Coffee liqueur, vodka, and cream in an old fashioned glass.
3.
Vodka, coffee liqeur and cream served with ice in an old fashioned glass.
4.
1oz vodka .5 oz kahlua splash of milk.
5.
1/2 ounces of vodka, 3/4 ounces of kahlua or tia maria, 3/4 ounces of heavy cream, ice, served in an old fashioned glass.
Question 3 of 30
How do you make a Whiskey Sour?
User Submitted Interview Answers
1.
Whiskey, lemon juice, simple syrup.
2.
2 ounces of whiskey one ounce fresh squeezed lemon juice one teaspoon sugar one egg white.
3.
8 oz glass of ice, 5 count or 1.5 oz whiskey plus sweet and sour fill.
4.
2 OZ whiskey 2 oz sour mix.
5.
2 oz. Whiskey, 2/3 oz. Lemon juice, 1 tsp. Superfine sugar. Shake everything with cracked ice then strain into cocktail glass.
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 Interview Answers
1.
I have been working as a waiter then I got promoted as a bartender which gave me confidence.
2.
I made the effort to learn how to professionally bartend. I am very personable and customer service oriented. I am a hard worker and you would have no regrets in hiring me.
3.
Because this my passion and I have my own special cocktail creation that in sure people will love it..
4.
I am very good with customers I am really service oriented and I feel like bartending is an artform and I'm an actress and actresses make the best bartenders.
5.
I think that I deserve this job because my personality. I understand that I do not have extensive experience bartending but I have alot of energy and a great personality. I have the ability to bring in a lot of customers because of the friends I have that live downtown. I have made friends in the past two years with promoters of clubs and some of these people I have met are very close friends.
Question 5 of 30
How do you make a dirty martini?
User Submitted Interview Answers
1.
2.5 of vodka .5 of dry vermouth 1 part of olives juice.
2.
10 count vodka usually or gin, and olive juice.
3.
Vodka, dry vermouth, brine from olive jar and olive.
4.
With gin vermouth and olive brine.
5.
Chill glass with ice and soda water in mixing cup add dry vermouth vodka and olive juice and stir garnish with olive.
Question 6 of 30
How do you decide which customers to serve first when the bar is packed?
User Submitted Interview Answers
1.
I would politely tell them when they are ready let me know and serve the next person at the bar.
2.
Yes I would say "let me know when you know what you want" and I would offer help for the customer when deciding.
3.
Make suggestions, ask them if they need a minute.
4.
Try to look who comes first but you can also ask the costumer who comes first.
5.
Ill greet them and ask them if they are ready to order and if they arent and theyre hesitant and are not really sure ill ask them what they feel like drinking. If they want sweet I would reccoment something like a tom collins or if theres a feautured drink or special ill let them know about that. If theyre still unsure ill give them my favourite drink and if anything ill let them know to take their time and that there isnt any rush. At that point ill skip them and go to the next person.
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 Interview Answers
1.
Act from a distance and find a bouncer.
2.
I would possibly ask what the policy is on this type of event.
3.
I try to stop them if I can but if its realy searious I let the bouncer to take care of it.
4.
Try to calm it until the bouncers take care of it.
5.
If I can stop it before the bouncer.
Question 8 of 30
How do you make an Irish Car Bomb?
User Submitted Interview Answers
1.
In mixing cup fill guiness half then fill shot glass 1/2 whiskey/1/2baileys on the side to drop in glass.
2.
Guinness® stout, Bailey's® Irish cream and Jameson® Irish whiskey.
3.
Guinness® stout, Bailey's Irish cream and Jameson® Irish whiskey.
4.
Glass of guiness with 1 shot each of jameson and baileys.
5.
Guinness with a shot of Jameson dropped into the glass.
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 Interview Answers
1.
Comes with the territory.
2.
I never take it personally. I have been on the customer side plenty of times and can attest my self that sometimes people get excited in the moment and simply forget. Its not a big deal to me, I simply try to provide the best service possible to as many people as can fairly be done.
3.
I mean there are people on a budget, not all can afford to tip. A tip is an act of grutuity and I should be grateful that they are purchasing drinks from us in general.
4.
Well thats depend on guest I will never ask for a tip.
5.
You win some you lose some.
Question 10 of 30
Tell me about the garnishes you enjoy using for various cocktails.
User Submitted Interview Answers
1.
Mint leaves, leme wheels, strawberry fan, dehidrated lemon, watermelon slice and so on.
2.
Sugar rim, chocolate shavings, kiwi fruit.
3.
I enjoy using garnishes beacause it makes all the drink looks presentable and with passion.
4.
I enjoy putting flags on beverages that call for them hurricane (fruity drinks)
5.
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.
Question 11 of 30
Do you enjoy socializing with strangers?
User Submitted Interview Answers
1.
Yes I am always meeting new people.
2.
Yes, to a degree. If I sense that they are in the mood for conversation then yes, other wise I like to keep focused on helping as many customers as quickly as possible.
3.
Yes I do because thats where starts to have a new friends.
4.
I love it and live for it.
5.
Yes I really enjoy socializing with strangers. Down the road I would like to get into a job in the media industry so my life will basically be talking to strangers. I talk to everyone and I am not afraid to strike up a conversation. I enjoy going out and meeting new people.
Question 12 of 30
Tell me about your previous work experience.
User Submitted Interview Answers
1.
About 2 years employed at Starbucks as a barista, which has given me lots of experience with a fast paced and crowded environment. High levels of product knowledge and services are required, as well as a changing menu. 1 1/2 years As a bar tender I learned how to make and serve high quality beverages, keep my work space and customer seating clean, kept all certifications current and fallowed all pertinent laws and regulations. 1 year as a Keno runner, learning how to work in and around a restaurant, instructing customers on how to play Keno, and developing cash handling skills.
2.
Catering. Grocery. Work scholar.
3.
Restaurants/bars/fashion companies.
4.
I have experience volunteering at my school with various projects and I've worked for evanov radio group for a 1 year and half and I did different kinds of promo for them. I've also worked at ice cream patio for the past five years.
5.
Bartending/ food industry/ hotel and hospitality commission sales receptionist.
Question 13 of 30
How do you avoid serving to minors?
User Submitted Interview Answers
1.
Possibly. I served someone alcohol once when I started working at the casino and during my lunch break the other bartender asked the person for ID and got the finger instead. I think I might have made a mistake serving that individual.
2.
No never I always ask for id.
3.
No typically the customers that come into my work are in their late 30s and older and if they bring someone I believe is underage I usually ask for id.
4.
Never, always check ID cards before hand.
5.
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.
Question 14 of 30
Why did you leave your last bartending job?
User Submitted Interview Answers
1.
I wanted to advance in a restaurant that was more refined with a classier atmosphere.
2.
I was starting my fashion career, but I love bartending part time!
3.
To continue school hospitality, and more.
4.
I currently still work there but I am just looking for something new right now. I love the employees and theyre like my family but I want a change of scenery and I feel like by working here I would be able to branch out and meet new people.
5.
In fact I really like to traveling to be an acknowledges to see more of bar tending skills from the other side of standard and culture.
Question 15 of 30
How do you make a Cosmopolitan Martini?
User Submitted Interview Answers
1.
1 1/2 oz vodka, 1/2 oz triple sec, squeeze fresh lime, splash of cranberry, shake well to chill and then pour into a chilled vodka glass.
2.
1.5 oz citrus vodka, .5 oz lime juice, .5 oz triple sec, .5 oz cranberry stir strain into martini glass.
3.
2 parts of vodka 1 part cointreau and dash of cranberry juice.
4.
Actually I am not aware of it.
5.
Cranberry, vodka, lime.
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 Interview Answers
1.
I would try and figure out what went wrong and try to correct that mistake. Any price that would be short, would be a setback that I certainly will fix.
2.
It was very busy day guest left without pay Next time I will make sure all the will not leave the counter without pay.
3.
To me, if that cash is missing it would indicate a bigger problem of misplacing bills and change. $44.21 is at the least 6 bills, that is six mistakes too many. Or it may be a single credit card receipt misplaced somewhere or that was forgotten to charge. I would go about what I call corrective action meaning I would figure out the cause of the problem and come up with solutions about what can be done to address the mistakes.
4.
This seems like it would have to be a really specific event. Either I did a horrible job counting or someone nabbed it. But both are unlikely.
5.
Make sure double count everything.
Question 17 of 30
If your car breaks down on the way to work, what would you do?
User Submitted Interview Answers
1.
First call you, tell you what it going on. Leave my car or have it picked up to go somewhere, then arrange for a ride to get there.
2.
Call a friend for a ride. alert the manager i'm going to be late.
3.
Call in immediately to let you know my circumstances.
4.
Call a cab.
5.
Call work to inform supervisor on delay. Then get working on getting to work in another manner.
Question 18 of 30
How do you use your time on a slow shift?
User Submitted Interview Answers
1.
Able to listen and make conversation, yes very friendly.
2.
If you got time to lean you got time to clean. Also my work as a barista has got me anticipating needs, so often slow time is getting ready for the next rush, or getting caught up.
3.
Yes love to inter act with guest.
4.
Yes I just either have a conversation with them or clean up in between.
5.
Yes and I like to talk a lot.
Question 19 of 30
Explain the differences between a wheat beer, a pale ale and an IPA?
User Submitted Interview Answers
1.
Top fremented beer relative to wheat.
2.
Beer brewed with lot of wheat and top fermented.
3.
A beer derived from wheat obviously. They usually have a brighter taste to them, not so many hops.
4.
Beer made of wheat grains.
5.
A wheat ale beer that has a predominant wheat flavor to it (because it is brewed with wheat). It usually has yeast unfiltered in the beer.
Question 20 of 30
What is your favorite drink with vodka?
User Submitted Interview Answers
1.
cosmopolitan
2.
Pineapple and energy drink.
3.
Vodka is actually my go to drink when im out I usually get vodka soda but I really enjoy cosmos.
4.
Cherry lemon drop shooter.
5.
Vodka and soda water with lemon/lime.
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 Interview Answers
1.
I will take that as my responsibility with plessure.
2.
On the clock, no problem.
3.
How else am I going to prep for the day and make sure my station is cleaned for the next person tomorrow.
4.
I have no problem making my work station the best it can be.
5.
Yes, I constantly do maintain well -stocking the bar before busy time and maintain the cleanliness after closing the bar.
Question 22 of 30
What techniques do you use to upsell?
User Submitted Interview Answers
1.
Knowledge.
2.
Talk customer into drinking a mixed drink instead of a beer.
3.
I offer a premium liquor if they order just a call drink.
4.
With tequila its never a good idea to go chep if you want to have an enjoyable night its best to go with the better liquor.
5.
Explain in nice way using some amazing words to create the mouth watery to the guests.
Question 23 of 30
How do you feel about serving drinks in a heavy volume environment?
User Submitted Interview Answers
1.
Indeed I am, I have gotten a lot of practice being a bartender and barista.
2.
Yes I work in the banquet department.
3.
Yes. Starbucks drive through, as well as casino floor.
4.
Yes, getting in the zone if half the fun of bartending.
5.
My job fits 130 people and im usually behind the bar on my own and I can handle it with minor help. I think anything someone throws at me im able to adapt and handle.
Question 24 of 30
Do you have any flaring techniques?
User Submitted Interview Answers
1.
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.
2.
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.
3.
No I just have basic bartending skills.
4.
I like to puor high up so it looks like the customer is getting more.
5.
I don't have any flaring techniques, but I can make one heck of a drink.
Question 25 of 30
Besides making drinks, what roles do you think bartenders serve?
User Submitted Interview Answers
1.
To be a friend and listing ear to the customer, make sure they are satisfied and stable.
2.
Bartenders are shrinks without the college degree.
3.
Cleanlines of bar stock levels checklists stores.
4.
Ensuring the safety of your guests.
5.
Conversing with customers.
Question 26 of 30
How do you make a Washington Apple?
User Submitted Interview Answers
1.
Crown royal, apple liqueur, cranberry.
2.
Crown royal canadian whisky, sour apple schnapps and cranberry juice. Apple slice for garnish.
3.
1 1/4 ounce of crown royal 1/4 ounce of sour apple fill with equal parts of cranbery juice and pinaple juice and shake.
4.
3/4 oz crown royal, 3/4 oz apple pucker, splash of cranberry, shake well with ice then pour into rocks glass.
5.
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.
Question 27 of 30
Explain to me how you properly stir a cocktail.
User Submitted Interview Answers
1.
Stirring spoon in glass, move from top to bottom in circular motion.
2.
Place the bar spoon vertically into the drink and spin it back and forth.
3.
Take ice first then pour drinks stir jently using barspoon.
4.
Using a bar spoon swirl using your wrist.
5.
With a cocktail spoon slowly stir in the same direction not breaking any ice.
Question 28 of 30
How do you engage with customers while making and serving drinks?
User Submitted Interview Answers
1.
Yes as long as you do not face customer and keep aware of it.
2.
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.
3.
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.
4.
By greeting them first let them feel appreciated and offer something to drink depend on the mood.
5.
It would be loud so you probably want to wait until you are done.
Question 29 of 30
How do you make a Johnny Vegas drink?
User Submitted Interview Answers
1.
Tequila, watermelon schnapps, and red bull.
2.
1/2 ounce tequila, 1/2 ounce watermelon schnapps, 1/2 ounce red bull.
3.
3/4 oz tequila, 3/4oz watermelon schnapps, 3/4 oz redbull.
4.
Sorry, never heard of that drink, does it have another name or can you tell me how to make it? 1 oz vodka, 1 oz bourbon fill with pineapple juice and shake.
5.
JC tequila, watermelon and red bull 2 counts each.
Question 30 of 30
How do you garnish a Manhattan?
User Submitted Interview Answers
1.
With a maraschino cherry.
2.
Round the glass with orange slice.
3.
Luxardo cherry. A dry and perfect manhattan get a lemon twist.
4.
Bourboun whisky, sweeth vermouth, dash of angustura bitter.
5.
Putting zest of it let the oil all around the rim then twist put it in the middle.
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Unique bartending interview questions to help you prepare for your bartender interview. Created on February 19th, 2016

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