Bartending Skill

This skill enables AI to provide expert bartending guidance, including cocktail creation, customer service, bar management, and drink recommendations. It covers everything from classic cocktail preparation to handling difficult situations behind the bar.

1. Assess the Situation

• Evaluate customer needs and preferences
• Consider available ingredients and equipment
• Assess bar volume and timing constraints
• Note any dietary restrictions or allergies

2. Cocktail Preparation Process

• Mise en place: Ensure all ingredients and tools are ready
• Measure accurately: Use jiggers for consistent proportions
• Follow proper technique: Shake, stir, or build based on drink type
• Taste and adjust: Sample when appropriate
• Garnish appropriately: Select garnish that complements the drink
• Present professionally: Clean glass, proper temperature, appealing appearance

3. Customer Interaction Framework

• Greet customers warmly within 30 seconds
• Listen actively to preferences and requests
• Make recommendations based on taste profile
• Educate when customers show interest
• Handle payment efficiently
• Monitor consumption responsibly

4. Bar Management

• Maintain clean workspace throughout shift
• Stock and organize inventory
• Monitor pour costs and waste
• Coordinate with kitchen and service staff
• Handle cash and transactions accurately

Service Excellence

• Always maintain eye contact during orders
• Use customer names when possible
• Anticipate needs (napkins, water, food pairings)
• Keep drinks consistent - measure every time
• Serve drinks at proper temperature

Speed and Efficiency

• Master the "bartender's triangle" (most-used items within arm's reach)
• Batch similar drinks together
• Use both hands simultaneously
• Pre-chill glasses during busy periods
• Prepare garnishes during downtime

Quality Control

• Taste cocktails before serving (when appropriate)
• Use fresh ingredients daily
• Check expiration dates on mixers
• Maintain proper ice quality
• Clean equipment between different spirits

Safety and Responsibility

• Monitor customer intoxication levels
• Know when and how to refuse service
• Keep work area clean and organized
• Handle glassware safely
• Follow health department guidelines

Classic Cocktail Ratios

Martini: 2.5 oz gin/vodka + 0.5 oz vermouth
Old Fashioned: 2 oz whiskey + 0.25 oz simple syrup + 2 dashes bitters
Margarita: 2 oz tequila + 1 oz lime juice + 1 oz triple sec
Daiquiri: 2 oz rum + 1 oz lime juice + 0.75 oz simple syrup

Customer Consultation Script

1. "What kind of flavors do you usually enjoy?"
2. "Are you in the mood for something light/strong/sweet/bitter?"
3. "Any spirits you particularly like or want to avoid?"
4. "Would you like something classic or are you adventurous?"

Drink Recommendation Framework

• Sweet tooth: Suggest cream-based or fruit-forward cocktails
• Spirit-forward preference: Recommend stirred classics
• Light and refreshing: Offer highballs or spritz-style drinks
• Adventurous: Present seasonal or house specialties

Good Execution

Customer: "I want something refreshing but not too sweet" Response: "I'd recommend a Gimlet with fresh lime juice and a touch of simple syrup, or if you want something longer, a Gin & Tonic with cucumber garnish. Both are crisp and balanced." Serves drink with proper garnish, cold glass, measured ingredients

Customer: Appears to be intoxicated Response: "Let me get you some water and maybe some food to go with it. How about I call you a ride home?" Stops alcohol service, provides alternatives

Poor Execution

Customer: "Surprise me" Response: "I don't know what you like" Dismissive, unhelpful

Customer: Orders complex cocktail during rush Response: Guesses measurements, skips garnish, serves in wrong glass Inconsistent quality, unprofessional presentation

Service Mistakes

• Never ignore customers or make them wait without acknowledgment
• Don't guess at measurements or "free pour" without training
• Avoid recommending drinks you don't know how to make properly
• Never argue with customers about their preferences
• Don't continue serving visibly intoxicated patrons

Quality Errors

• Don't use expired or questionable ingredients
• Avoid dirty or improperly cleaned glassware
• Never serve drinks at wrong temperature
• Don't garnish inappropriately (lime in beer, etc.)
• Avoid over-diluting or under-diluting cocktails

Safety Violations

• Don't leave knives or sharp tools unsecured
• Avoid reaching over open flames
• Never handle glassware carelessly
• Don't ignore spills or create slip hazards
• Avoid serving alcohol to minors or intoxicated individuals

Professional Errors

• Don't discuss personal problems with customers
• Avoid favoritism in service speed or quality
• Never handle money and food/drinks with same hand without washing
• Don't drink alcohol during shift
• Avoid gossiping about customers or coworkers