BARTENDERS & BEER TUB PERSONNEL AT THE STARLITE ROOM

WHO YOU ARE:

  • You’re the life of the party – You’re sociable, charismatic and entertaining.

  • You’re fast, accurate and unflustered - You know what’s behind each cooler door without looking, your counts are always accurate and maintain your composure when it’s busy.

  • You notice things – When a patron appears intoxicated, when you’re running low on stock.

  • You know your stuff - Whether it’s the daily specials or what goes in a Long Island, you have an answer (and the right one) to everything. Be confident in your ability and your knowledge of your craft. A little homework never goes astray either when it comes to providing the best experience for your guests, and yourself.

  • You are a team player. You can spot when a co-worker needs a hand, and notice if the wind has blown garbage into the front of the building and are willing to help with the maintenance of things.

You’re an honest worker – You do your job well because you care. You care by being honest with your customers, when you say you will be a minute, you will be one minute or less. You care by showing that you don’t need to steal from anyone; customers, co-workers or the owners to make a few extra bucks.

WHAT YOU DO:

Now that we’ve addressed the personal side of being a bartender at the Starlite Room, it’s time to break down your role. Everyone knows a bartender’s main job is to prepare and serve drinks to customers. But that’s not all a bartender is responsible for. A bartender’s role extends much further past just mixing drinks, and includes:

  • Keeping the bar and surrounding area clean.

  • Update the chalk boards with the days specials and promotions.

  • Thoroughly opening and closing down the bar each day.

  • Inspecting glassware for chips and cracks, lipstick on the rim, etc.

  • Handling and moving objects such as ice, glassware and bottles.

  • Operate bar equipment.

  • Upselling products.

  • Handling cash.

  • Promoting upcoming events.

  • Determining which customers have had too much alcohol and should no longer be served.

  • Collecting payment and using the till.

  • Washing and putting away glassware.

  • Accurately counting bottles (in and out).

  • Verifying the porters requisitions of alcohol.

CUSTOMER SERVICE PROCEDURE

The following is expected of every Starlite bartender during their shift:

  • Arrive 15 minutes early to find out specials, promotions, new items, prices changes, if and where coat check will be, expect attendance and type of drinkers and gather all necessary tools needed during your shift (float, clover machines, pens, bottle opener, corkscrew, bar towel).

  • On nights when it is an all ages show find out wristband colours for over and under 18

  • Appear approachable, stay off your phone unless you are texting management or porters.

  • It may not always be possible to remember a customers drink or preferences but make the effort if the night allows.

  • Save the turtles! Only give a biodegradable straw when asked for one.

  • Inform your customer about the daily specials and any promotions happening that day.

  • Take the initial drink order. Use this as an opportunity to upsell. (Ask manager for tips on how to upsell if you aren’t already familiar with doing it.)

  • Prepare drinks in a timely manner; ensuring glassware has no chips in it, lipstick on the rim, etc.

  • Deliver drinks quickly and move on to the next customer.

  • Properly ring in all beverage orders.

  • Wipe/clean any spills or messes you see.

  • Remove glassware and cans left on your bar as soon as the customer is done with them.

  • Always say “thank you”, and smile.

  • Take your tips out of the till and keep them separate in a jar or cup.

BARTENDING TIPS

  • When we are busy MOVE. There will be no lollygagging behind the bar.  Customers do not serve themselves; It’s not your co-worker job to bartend around you.

  • Know your mixed drinks, if you need help learning them ask your MOD. If a customer orders a drink and you don’t know, or can’t remember how to make it, just ask them. 95% of the time a customer will know what is in the drink they are ordering.

  • Know your beers. If you need to go over what style each beer is, or would like to sample a beer ask your MOD. If asked what we carry, ask the customer what they have in mind (this will narrow down the list), if they are completely unsure, make a suggestion.  

  • Upselling. Suggest doubles when people order singles (if your customer orders a double, chances are they’d like shooters, they’re here to be “social”). When someone orders a Jager, check if they would like a Jager Bomb (that shits $1.25 more!). If they order well vodka see if they’d prefer Grey Goose!  

  • Pick an upcoming show to promote, preferably one that you will be working and are excited about, and let everyone know.

  • The more you sell the more you make.  Be attentive, once your customers have drinks in front of them your job isn’t over. Always maintain your wood, pick up empties, it shows customers you care, and keeps the bar cleaner.  

  • Treat your customers the way you would like to be treated.  

  • First impressions are key, remember when it's slow nothing looks worse than a cluster of staff members ignoring their customers by chatting in front of their station, texting behind the bar, or at all, arms crossed leaning on the bar.

  • Be aware of the room, this isn’t just a manager or security’s job.  If the room feels empty and there is a line up, tell managers, get a count, you make more money in a full room.  Listen to the music, is it loud?  Are the lights low? What about the televisions (are they on and showing the correct genre of upcoming shows, are the shows outdated?), does the room look clean and bussed? These things all add to our atmosphere if you notice something out of place, fix it (regardless of whose job you “think” it is).

  • Help out your teammates. If the porters seem behind at the start of the shift but you’re ready to go, grab your own ice or cut your own fruit. If you notice a customer is intoxicated or starting to cause an issue, point him or her out to security.  

  • Remember you are a team. Poor service and poor quality reflects poorly on everyone. For every complaint we receive we know that there are ten customers that have chosen not to bother saying anything, instead they have chosen not to return.

  • Please communicate with your customers honestly. If you are going to be a minute let them know, honestly, if you will be 2 minutes, be two minutes. If you have run out of a certain product, offer other suggestions.

  • If you notice something needs to be replaced or that we are running low on something please start a list, and let your MOD know. PLEASE if you take the last of anything, write it down and let the MOD know immediately.

OPENING DUTIES

The opening bartender has the responsibility of getting the bar ready for the day. Counting all the beer/coolers, and setting up the wells and bar properly. Please refer to Starlite’s Bartender Opening Duties checklist below for a complete overview.

IMMEDIATELY AFTER OPEN & FOR THE DURATION OF YOUR SHIFT
(regardless of start time)

All bartenders are responsible for the cash, alcohol and inventory behind their bar, including what is requisitioned to them. This means that if your opening counts (or closing counts) are wrong you are held accountable. If your cash is short and the end of the night for whatever reason you will be held accountable.  Accountability means that excessive shortages and/or overages in cash or alcohol are an indication that you are not being attentive to your role at The Starlite Room.

CLOSING DUTIES

The closing bartenders have the responsibility of thoroughly cleaning and closing down the bar at the end of the night. This includes wiping the counters, washing and putting away all glassware and tearing down each well. Please refer to Bartender Closing Duties checklist for a complete overview.

At the end of the Show and only when a manager has come by to confirm you can shut down (and not a minute sooner). 

  • Ask your MOD to help you with closing out your till.

  • Wait for the porter to weigh out your bottles.

  • Roll change. Separate till into float and sales.

  • Hand till over to your MOD.

  • Accurately count bottles.

  • Turn in your weights and counts to your MOD.

  • Proceed with all other cleaning duties.

By completing these tasks in this order ensures your manager can properly complete your cash out in a reasonable time frame. You will need to wait until the cash out is completed by your MOD prior to leaving for the night, no matter what time of day you are cut at.

SIDE DUTIES

There will always be times when things are a bit slow, so getting some extra cleaning done behind the bar is always expected during these times. 

DAILY CLEANING DUTIES

Please refer to the daily side duty checklist.
There will be times your MOD will ask you to complete some monthly cleaning duties as well.

GENERAL HOUSEKEEPING

  • Please do not take any blue rags; these are reserved for the kitchen only.

  • Rags are kept behind the porter room door, please do not take more than one or two preshift. Rags can easily be rinsed out and reused. Dirty rags go in the porter room near the washer and dryer, there is a laundry bin or in the hallway behind Corner bar (porters will empty this). Please check to be sure there are no blue rags in this bag (those belong in the murder room in the kitchen).

  • Toilet paper, as well as other paper products such as napkins are also kept behind this door. If you need another tour of our building ask. If you can’t find something this is not an excuse not to do it, ask someone to help you.

  • Be sure to sweep behind your bar at the end of each shift. Even if it doesn’t look dirty.