1. How to make a dirty martini?
2 counts dry vermouth, 6 counts vodka or gin (customer call) shaken, strained add olive juice and garnish with an olive.
2. How to make a Cosmopolitan Martini?
1/2 oz. of cointreau orange liquer1/2 oz. of vodka1/2 of freshly squeezed limea splash of cranberry juicepour all ingredients in mixing glass half filled with ice, shake and strain in chilled martini glass
3. How to make a Johnny Vegas drink?
1/2oz tequila, 1/2 oz watermelon schnapps, 1/2oz red bull, mixed in shot glass.
4. How to make an Irish Car Bomb?
Pour half a shot of Irish creme liqueur into a shot class and pour another half a shot of Irish whiskey on top of the creme liqueur. Pour 3/4 of Guinness into a glass and let settle. drop the shot glass into the the Guinness and chug
5. Tell me what's Your Favourite Drink?
An Old Fashioned with Booker's Bourbon. The overproof strength of Booker's really lets the Bourbon stand out, even after the sugar and bitters are added.
6. How to make a Whiskey Sour?
1 1/2 oz american whiskey, (bourbon or rye), 3/4 oz each lemon and simple syrup. Add slightly less than 1/4 oz egg white and dry shake in a boston tin. Add ice and shake again. Strain over ice into a rocks glass, garnish with a lemon wedge and straw
7. Tell me how you properly stir a cocktail?
Well in a mixing glass, use bar spoon inserted into the ice then swisel the twisted staff between fingers gently to rotate the base. In a mixed drink, rum and coke example, pour rum then mixer, add swisel stick or stir straw and swirl one rotation around the glass.
8. Tell me how do you garnish a Manhattan?
Putting zest of it let the oil all around the rim then twist put it in the middle.
9. Tell us besides making drinks, what roles do you think bartenders serve?
Advisor, tour guide, menu consultant, entertainer, armchair therapist, dear abby, cheerleader, mother/father that cares enough to stop the fun to ensure your safety. even if you hate us for it. To cover just a few of the hats a bartender wears.
10. Tell me do you have any flaring techniques?
Yes I have a giant shaker that I pull out whenever I have big groups in the bar and I use it when they order shot so I can get other groups to order a group shot.
11. Tell me how do you decide which customers to serve first when the bar is packed?
First I would recommend a few drinks to help them decide.. they usually go for your choice anyways. However if they were still on the fence I would then ask if they minded if I served the next person while they decide
12. Tell me what should be the major characteristics of a bartender?
In my opinion, a bartender is supposed to be a good mannered, sociable and prompt with sense of humor. He must have great attention to detail and able to multitask in a busy environment.
13. Suppose you see an underage person, what would you do?
I would ask him to leave and if I am shown any resistance, I will call my manager or the bouncer depending on the severity of the situation.
14. Tell me do you enjoy socializing with strangers?
I enjoy meeting new people everyday, everyone has a story and most can be quite interesting.
15. Tell me the differences between a wheat beer, a pale ale and an IPA?
Wheat ales are beers made with the addition of wheat. They can vary in style but generally tend to beer less transparent and somewhat heavier than standard ales.
16. Tell me what serving experience do you have?
My first job was a restaurant server and I stayed in that position for five years. The following position was a restaurant bartender, which I worked for two years. That position allowed me to thoroughly learn what it takes to be a bartender and work in the restaurant industry in general.
17. Tell me how do you avoid serving to minors?
Absolutely not. I always check identification before serving, even if I know the person. That makes sure that I'm covered and the the establishment is covered.
18. Tell me do you possess any relevant certification?
Yes! I possess:
► TIPS certification
► Mixologist training from Brinker International
► Food Sanitation certificate with 3 months of trainee employment at California State County kitchen
19. Tell me how do you cut someone off?
☛ Appeal to their friends (because if your friend tells you that you've had enough to drink, you're more likely to listen)
☛ Lag the time that you come to their table for drinks, but make sure that they have lots of water or soda in the meantime
☛ Tell the customer honestly, but nicely, that you think they've had enough
20. Explain what is your favorite drink with vodka?
That depends on the time of day/occassion. There is almost nothing better than a great bloody mary at a weekend brunch. I think a vodka tonic, or an ice cold vodka martini can be very refreshing and enjoyable before dinner. Other favorites would be a caparinha and the white russian.
21. Explain how would you manage cash transactions at the counter?
By ringing customer checks into the system, collecting cash, recording it and returning change accurately and efficiently. I am also able to process credit/debit card transactions and billings carefully following appropriate company policies and procedures.
22. Tell me why Did You Leave Your Last Job as Bartender?
I wanted to work at Smiths pub to learn more about Craft Beer, but the end goal was always to work at a bar like this. After a year at Smiths, I felt like I'd taken a great step towards learning about Craft Beer, so I thought it was time to pursue a job in a bar like this.
23. Tell me how do you feel about serving drinks in a heavy volume environment?
Yes, there have been times when I had to do full service at a completely full bar, (10-12 guests) as well as provide a service bar for the waitstaff at peak dinner hours. In addition to this, there were times I had to come out from the back of the bar to take a few tables when we were understaffed.
24. Explain what are your key strengths as a bartender?
I have a demonstrated ability to quickly take, prepare and serve all bar orders for beverages and food, greet guests and communicate effectively. Moreover, I am highly skilled in mixing ingredients to prepare cocktails and maintaining the cleanliness of the bar. Besides my regular tasks, I am also able to perform duties of server, in a back-up function as needed.
25. Explain what are the most important characteristics for a bartender to have?
The most important characteristic is customer service skills. As I've seen, most people come to the bar to have fun or relieve stress. I'm naturally a people person so I love meeting new people, talking to others and brightening their day. Another important characteristic is being observant in order to read people, watch how intoxicated guests are becoming and if any altercations are arising.
26. Tell me why did you leave your last bartending job?
I was laid off after the owners brought in new management. The new management laid off a large part of the staff and brought in new eployees that they felt better fir the image they were trying to build. I choose view it as am opportunity instead of a set back. I was working in a very trendy and party oriented atmosphere despite having moved out of that phase in my life years before. I have been looking for a better fit and a more mature environment.
27. Tell me what are your qualifications and experience as a bartender?
I attended ABC Bartending School New York before my joining of The Keg and Cork where I worked as a bartender for four years.
28. Explain me about the garnishes you enjoy using for various cocktails?
That could run into volumes, but a favorite of mine is to take two wheels, lime, cucumber, etc, slice them to the 1/2 way point, then splice the two together to form the outling of a orb or ball. place this in the empty martini glass upright. then when you pour and straing the cocktail int the glass the garnish suddenly will float and tip over and become a pinwheel or paddle wheel spinning in the drink . a bit gimmiky, but it does add motion to something that generally does not have that quality.
29. Why Do You Want To Work HERE as Bartender?
Because this is exactly the kind of place I go to as a customer. I believe that you'll only enjoy working at bars you actually enjoy drinking at. Your customers are the kinds of people I like to hang around with, your staff are the types of people I like to be served by, and your drinks menu is exactly what I like to drink. I think my transition here from one side of the bar to the other would be seamless.
30. Tell us according to State and Federal Laws, what implications do you need to take care of?
We need to check the identification cards of the customers for age verification according to the State and Federal Law requirements. In addition, the rule for maximum consumption limit has to be followed and applied to the customers as well.
31. Tell me what's Your Favourite Drink To Make?
I know it sounds simple, but I actually love pouring draft beer. Every beer is so different in texture and carbonation, and every tap is different. I love working through all of that and pouring the perfect pint regardless, the kind of pint that makes a customer remember why they should order draught instead of a bottle.
32. Suppose you caught another bartender stealing, what would you do?
There are a lot of ways your bartenders can steal from you, including undercharging (in the hopes of a bigger tip); Z-ing out register tape early and not reporting all sales; staging a fake walkout; using personal, smaller jiggers and drinking the difference… the list goes on. It's hard to tell which bartenders would steal from you, and which ones are honest, but this question is a good one to weed out thieves. Thieves hate to be confronted, so asking a question up front to show that you are tough on bar theft will scare many dishonest bartenders away.
Of course, there is no one right answer to this question, but if your interviewee has an answer that you agree with, that's a good sign for you.
Yes, absolutely. Thats fisrt hour is alwasy a good time for stocking the bar, cleaning and getting into the swing or things- and at night I would rather stay and clean and know that the bar is already fro me when I or the next person comes in the next day... its always nice to start your day in a clean bar.
34. Explain how would you handle a shortage of cash in your drawer at the end of your shift?
It has happened with me once when on a very busy night I missed a payment from a customer. I paid from my own pocket because it was my responsibility. Since then, I make sure that each customer pays before he leaves the premise.
35. Tell Me What Would You Pair With Our House Burger?
It would heavily depend on what the customer has ordered up to the point of ordering the burger, but in general I'd go with something dark and full flavoured to compliment the taste and texture of the burger. If the customer was a beer drinker, I might offer a Pale Ale, if they were a wine drinker I'd go with an American Red, and if they were more into spirits, I might just suggest a sweet highball, but recommend they have it served tall with easy ice, so there's a constant refreshment while they work through the meal
