Top 25
Bartending Interview Questions
1. How do you treat customers on special occasions, like birthdays and bachelorette parties?
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A bartender (also barkeeper, barkeep, barman, barmaid, or tapster, among other names) is a person that serves beverages behind a bar in a bar, pub, tavern, or similar establishment. This typically includes alcoholic beverages of some kind, such as beer, wine and cocktails, as well as soft drinks or other non-alcoholic beverages. A bartender, in short, "tends the bar". A bartender may own the bar or may be an employee. The term barkeeper may carry a connotation of being the bar's owner.
wikipedia.org/wiki/Bartending
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.
 
3.
Fill it up an old fashion glass with a scup of ice and star to pouring 1 1/2 oz vodka, 1/2 oz Kahlua coffee liqueur and 3/4 of cream or milk and ready to serve garnish as required.
 
4.
Vodka and coffe liquor with cream.
 
5.
1 1/4 vodka 3/4 kahlua and fill with 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.
 
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 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.
 
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 25
How do you make a dirty martini?
 
User Submitted Interview Answers
1.
2.5 oz gin or vodka .5 oz vermouth .5 oz olive brine garnish with 2 olives.
 
2.
2.5 of vodka .5 of dry vermouth 1 part of olives juice.
 
3.
10 count vodka usually or gin, and olive juice.
 
4.
Vodka, dry vermouth, brine from olive jar and olive.
 
5.
With gin vermouth and olive brine.
 
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.
 
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 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.
 
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 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.
 
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 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.
 
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 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.
 
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 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.
 
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 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.
 
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 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.
 
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 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!
 
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 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.
 
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 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.
 
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 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.
 
3.
Call a friend for a ride. alert the manager i'm going to be late.
 
4.
Call in immediately to let you know my circumstances.
 
5.
Call a cab.
 
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.
 
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 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.
 
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 25
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 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.
 
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 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.
 
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 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.
 
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 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.
 
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 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.
 
3.
Cleanlines of bar stock levels checklists stores.
 
4.
Ensuring the safety of your guests.
 
5.
Conversing with customers.
 
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