When you’re three-deep on a Friday night and it’s all you can do to keep up, the last thing you want is to have a chat with your barback about what you need them to do. Similarly, you don’t have time to pull the manager aside every time you need them to look at a guest check. So how do you still get what you need from your colleagues without taking the time to tell them?
Two words: communication systems.
Communicating with your barback.
There are a few ways you can let your barback know what you need without having to track them down for every request. Here are a few systems that have worked well for me behind the bar:
- If an empty bottle (or garnish cup, simple syrup bottle, etc.) is left on the pickup window, it’s a request for the barback to refill at their earliest convenience. (Similarly, if I need multiple things, I’ll scribble out a list on some receipt paper and leave it in the same place.)
- If I need something desperately, I’ll pull the barback aside as he/she walks by. This means it’s urgent—please get it right now.
- If I take off a tap handle or put a cup upside down over it, I’m telling the barback we’re out and asking them to change the keg.
Communicating with other bartenders:
If you’re in the weeds, then your fellow bartenders are too! There’s definitely no time to chat. Here are a few suggestions for keeping things moving smoothly without taking much time coordinating.
- Divide the bar into sections so each person has an area of responsibility. (For example, Seats 1 to 8 are mine, and you take seats 9,10, and the pickup window.)
- If I’ve already helped a guest, I’ll leave a coaster or cocktail napkin on the bar in front of them. That’s how I let the other bartender know they’ve already been helped.
- Call out orders. If I get an order for three daiquiris, two gin and tonics, and a Manhattan and I can see the other bartender is already making a Manhattan, I’ll call out, “Plus one Manhattan.” He’ll know to make another, which takes very little extra time and saves me a ton of time. (I’ll obviously return the favor as well.)
Communicating with management.
99% of the reasons you’ll need to communicate with management are related to guest checks. Maybe you need them to do a void, complete a transfer, or comp a dish. Either way, you definitely don’t have time to go find a manager anytime a check needs their attention.
In the past, we’ve set aside a spot where we’ll leave checks that need the manager’s attention. I’ll circle the item in question, scribble a note to let them know what’s needed, and then add to the pile. The next time the manager stops by, he/she will work their way through the pile. Everyone gets what they need, and nobody’s slowing down to wait for the other person.
As with any good system, the communication techniques above all depend on preparation, planning and advanced practice. Don’t implement all of these on a Friday at 4:00 p.m. Talk to your colleagues, suggest what you think will work in your bar, and listen to their suggestions. Then practice and iron out the kinks in advance so you’ll be ready for next Friday’s rush!