The Ultimate Resource for Bartenders, Bar Management and Craft Cocktail Creators
Successful bars are sustained by retaining talented staff members who are hard-working, reliable and productive. Good managers know high company morale has a direct impact on the venue’s bottom line and staff retention, and it’s in their best interest to keep their employees happy.
But, it’s a two way street, and as a bartender it’s also your responsibility to establish a positive, deeper-than-superficial work relationship with your boss. After all, your manager controls employee schedules, and your schedule often dictates how big or small your paycheck will be.
So if you want to make a lot of money, develop a better than average relationship with your boss and open yourself up to new opportunities and career growth, here are five suggestions for how to get your boss to love you.
Be Clear About Your Availability
Everyone deserves a life outside of work, so don’t feel bad if you aren’t available for every open shift. Instead, be clear about your other commitments so your manager can schedule accordingly.
If you aren’t honest about your availability, you will end up being scheduled for days you can’t work. This scenario can lead to a slew of issues, such as struggling to find a cover for your shift or causing the bar to be understaffed because you aren’t available. Ultimately, this situation could cost you your job, so always be upfront about your schedule and give your manager an advanced notice of any impending changes.
Arrive A Few Minutes Early
There are few things more frustrating to a restaurant manager than staff members who are constantly late for their shifts. So what should you do? The exact opposite!
Show up to every shift a few minutes before your scheduled start time. This will show your manager you are consistent, reliable and you take your job seriously.
Another advantage of showing up early, is if you ever do have a day where you’re running behind your manager will be understanding. And, you’ll always be prepared for each shift because you’ll have more than enough time to set your bar up and eat before work.
Don’t Call Out Last Minute
Unless it’s an emergency, don’t call out right before your shift is set to begin. Not only is this unprofessional, but it’s also inconsiderate.
Last minute call outs can cause chaos for the venue, your co-workers and the customers because other people will have to pick up your slack by doing additional work they weren’t prepared in advance to do.
If something unexpected comes up, tell your manager right away and try to find a cover for your shift. Even if you are unable to find someone else to work, at least your manager will know you made a real effort, and will be able to prepare the other staff members for your absence.
(And if things go horribly wrong and for some reason you no-call-no-show, here’s how to recover!)
When the bar is slow don’t just stand around on your phone waiting for customers to come in — find something to do! Organize the liquor bottles, clean out the fridge, wipe down the menus and keep yourself busy.
This kind of work ethic will set you up for success because your bar will always be clean and organized so when you do get a sudden rush or an unexpected visit from the health department you’ll be ready to go. Also, your manager will give your preference for busier shifts and lucrative events because you’ll be viewed as a hard-working, organized bartender who is always prepared.
Always Have An Attitude Of Gratitude
Hospitality is all about being friendly and welcoming — and as a bartender a big part of your job is to smile, make conversation and treat people with warmth and kindness.
Show up to your shifts happy and grateful because your customers will have a better experience, your co-workers will enjoy working alongside you and you’ll make more money.
Having a job is a privilege, not a right, so show your manager you appreciate and enjoy your job and want to be there.
As a bartender, you have the unique opportunity to work in a flexible, lucrative industry where you get paid to socialize, create cocktails and network. Your experience is what you make it — so make it good. If you’re professional, dependable and friendly you’ll have no problem sustaining your job and developing a good work relationship with your boss.