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Bartending Interview Questions
1. How do you treat customers on special occasions, like birthdays and bachelorette parties?
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Bartending
January 30th, 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 Interview Questions
2 of 25
How do you make a White Russian?
 
User Submitted Interview Answers
1.
Baileys, half and half, rum.
 
2.
Vodka kahlua and white cream.
 
Question
3 of 25
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.
 
Question
4 of 25
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.
 
Question
5 of 25
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.
 
Question
6 of 25
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.
 
Question
7 of 25
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.
 
Question
8 of 25
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.
 
Question
9 of 25
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.
 
Question
10 of 25
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.
 
Question
11 of 25
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.
 
Question
12 of 25
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.
 
Question
13 of 25
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.
 
Question
14 of 25
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!
 
Question
15 of 25
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.
 
Question
16 of 25
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.
 
Question
17 of 25
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 the bar immediately to let the person you maybe relieving know what happened, ask who maybe sober and able to come get you for work. Worry about car later. Then call your boss to let them know what happened, what your doing about it and that you called all appropriate people and as soon as problem no longer has you held up, reassure your boss that you will call when shift change is done and business has slowed down for a second or two.
 
Question
18 of 25
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.
 
Question
19 of 25
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.
 
Question
20 of 25
What is your favorite drink with vodka?
 
User Submitted Interview Answers
1.
cosmopolitan
 
2.
Pineapple and energy drink.
 
Question
21 of 25
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.
 
Question
22 of 25
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.
 
Question
23 of 25
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.
 
Question
24 of 25
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.
 
Question
25 of 25
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.
 
Contributing Author
Elisabeth Walter
HR Consultant

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