Now that you have registered with us, it's time for us to introduce
you to the steps you are to take, what we expect, and what you should expect
upon the arrival to a function. Hopefully you haven't got lost getting
to the location, you have your Time Sheet with you and you have arrived
at the location on-time with your uniform and hand tools. Now what? The
following is intended to be informative and in some cases educational.
We provide pictures and as much detail wherever possible; however, there
may be slight variations from function to function, caterer to caterer
or event to event. That's part of the fun of working functions, meeting
new people, finding new places, learning new things, setting up bars in
creative ways. Each new event is a mini-adventure, a mini-challenge and
can be fun. We expect you to take your work seriously, listen to customers
and manager's needs intently, but there's no need to be stiff, as customers
like to see happy people doing a professional job.
- First things first, let the person in authority running the function,
know that you are there and are on time. Introduce yourself to the function
manager, have them initial your arrival time on your Time Sheet. The function
manager will in all probability be very busy so be brief. If you receive
any instructions, make mental note of them, but generally they will tell
you their name, where the bars are, and give you instructions if they feel
you need them ...all in one breath. Don't get taken aback if this happens,
it is quite normal. A function manager has the pressure of time and personnel
to manage; along with the bar, dining area and kitchen. So in summary make
yourself known, then get on to your setup. At all times act in command
of yourself and act like you know exactly what you are about to do; otherwise,
you invite others to micro manage you because they are unsure of your talent
and competency level. Behave like you have done this a thousand times,
even if it is your very first time.
- Next scan the area get a feel for where things are: the bar, the catering
truck, your liquor inventory, ice tubs, ice and trash bags.
- A bartender should be looking for the following items on arrival to
a function:
- Tubs (for ice), coolers or whatever the caterer has supplied for you
to use.
- Trash bags to line the ice tubs inside and out (tubs will sweat, so
make sure you do the outside where practicable). Most especially, line
the outside of the tub if you are on a carpet in a private home. Nothing
will irritate a hostess more then having her $10,000. Persian carpet soaked
because you neglected to protect it.
- Table linens to skirt the bar with as well as the velcro snap-ins which
snap to the edge of the bar table which enable you to adhere the linen
skirts to the table. Sometimes the caterer will take care of this; however,
don't expect it to be done for you. Take the initiative and get it set
up yourself. (Note: If you setup the table cloth on the bar early in the
setup, be careful not to place glass racks on top of the cloth. The table
cloth should be pristine when the function starts, so take care not to
mark it up with the bottoms of glass racks, which are often greasy, or
anything else like ice pitchers etc.)
- Table Cloths which cover the front bar and another one to cover the
back bar.
- Ice - This is usually delivered with the alcohol or may be delivered
by an Ice company or brought by the catering company. Some will be used
for making drinks and some will be used for chilling. Do not use chilling
ice for making drinks. Keep them separate.
- Alcohol - Your liquor inventory may be under lock and key in a store
room at the location, or may be delivered separately. Usually the function
manager will tell you where to draw it from,or will arrange to have it
delivered to you.
- Trash bags - Usually located somewhere in the kitchen.
- Banquet Tables - Usually two per bar, one set up in front and one in
back to hold the glassware.
- Ice Scooping Bowl - One per bartender sometimes one per two bartenders
depending on what the caterer makes available.
- Glassware - This is usually located in the catering truck on rolling
dollys.
- Trash Barrel or bucket
- Liquid waste bucket
- Beverage napkins and sip sticks
- Garnishes - Sometimes these are already cut and prepared for you. If
not volunteer to cut them yourself so that they are correctly cut for bar
usage.
- Getting your beer and white wines on ice quickly and early during
the set up insures that they will be cold by the start of the function.
It takes approximately one (1) hour to give them a good chill, so do
this early on by lining your tubs and loading in the beers a layer at a
time with ice in between the layers. You may also want to load in some
white wines and champagne (if you have champagne to serve). Oftentimes
wine is also served at the table, you may be required to chill those bottles
as well. Take direction from the function manager regarding the number
of white and reds to open at the appropriate time. Do not chill red
wines. Typically wines that you will chill are Chardonney, Pinot
Grigio, White Zinfandel and champagne. You need to carefully calculate
how many bottles should be opened in advance. Do not open every bottle,
because if they are not used, they cannot be returned. The same applies
to hard liquor, soda and juices. Save the bottle caps of hard liquor bottle
also. Leftover partially used bottles with caps will be easier to pack
up and transport at the end of the event. In the circumstance of a Bar/Bat
Mitzvah, it is not unusual for the caterer to set up a separate room for
soda's and snacks for the youngsters. You may have to share your soda inventory
in that case.
- A Bartender must bring (or supply your own):
- Tux shirt
- Bow Tie
- Black Pants (Not Black Jeans)
- Black Shoes
- Bottle/Can Opener
- Waiter's type Cork Screw
- Optional - But recommended - You may wish to leave in your car until
needed (along with your cellphone)!
- Cutting Knife - Very sharp for cutting garnishes
- Cutting Board
- Bar Kit including:
- Ice Scoop Note: In most events scoops are supplied; however, if they
are forgotten you will still need to figure out how to scoop the ice into
your glasses. It is wise to have your own stashed away in your car trunk
...just in case!
- Shaker's - Needed for full bar in case none are supplied.
- Strainers - Needed for full bar in case none are supplied.
- Pourers - Needed for full bar in case none are supplied.
- A number of our customers have a display box as in this picture:
Put one of each type bottle into the display box so the guests can see
the selections available to them. If no display box is available, then
display your bottles in such a manner as the customer can see the choices.
Further, in the case of a full liquor bar, the hard liquor is typically
located at the front of the back bar, placed in a manner so that the labels
are visible to the customers. See the picture below:
- Note: When our Director of Bartending Operations Stefan Schroter is
present and managing an event, he is your immediate supervisor at all times.
All questions should be directed to him and NOT the function supervisor.
Stefan will coordinate with the host or function manager. STEFAN'S WORD
is THE LAST WORD!!!
- Below is an aerial view of a typical bar set up:
