For the bartender, being prepared for the shift ought to start well before one’s call time to figure out ways to connect with guests and make their experience outside of the food and drink realm more positive and memorable. Here are some suggestions on how.
“You can’t have your staff sit through all of this training ... and then, when they do what they are supposed to do, be mad at them. I should be more important to you than that unruly customer." -Nicole Battle, USBG Pittsburgh Chapter President