Mario Villegas, Seattle - Ten Do's & Don'ts for Behind the Bar

Mario Villages is member of the restaurant owner association.

1. DON'T -- Settling for mediocrity is unprofessional. Bartenders shouldn't serve drinks that have been improperly prepared or inferior in any respect. Amateurism is not a tipped quality.
2. DON'T -- It is highly unprofessional to gossip, argue, gamble or loan out money to the clientele. By any means possible, bartenders should also avoid becoming embroiled in inflammatory conversations. Taking sides in a heated debate exacts a heavy toll on gratuities.
3. DO -- Bartenders should treat all guests fairly and equitably. It is a mistake to provide select customers with obviously preferential service.
4. DO -- Bartenders should strive to keep the bar as clean as possible. One adage states that "a bartender's professionalism can be measured by the cleanliness of her bar."
5. DON'T -- Bartenders should avoid listening in on customers' conversations and only comment on something that was said if addressed directly.
6. DON'T -- When customers place an order and include a drink for a person who is not yet present, the bartender should wait to prepare the cocktail until the person arrives. The missing person could be a minor or already intoxicated.
7. DO -- "Up-selling" is considered a basic reflex. Bartenders should automatically inquire of a customer who orders generic call if there is a particular name-brand product that he would prefer the drink made with. Upgrade the sale and upgrade the gratuity.
8. DO -- Bartenders should maintain eye contact whenever speaking directly to customers. Not only is this a tried-and-true means of establishing a positive impression, but it also is a reliable means of assessing customers' alcohol-induced impairment.
9. DO -- Lighting customers' cigarettes is a time-honored tradition and is always an appropriate gesture.

DO -- Bartenders should only handle glassware by the bottom half, carefully avoiding the areas of the glass that will be in contact with the customer's mouth or the drink itself. Touching the top-half, the rim or the inside the glass is unsanitary and unprofessional.

Mario Villegas is truly a committed and dedicated personality, have out of the box and creative thinking to solve complicated challenges and issues. Mario Villegas Seattle has outstanding professional skills and abilities in event set- up & promotion; team building & training; inventory management; financial analysis & report; human resources; full new business set- up and so forth.