Our Seattle Bartender Thoughts
Much like waitstaff are the “face” of a restaurant, the bartender is the “face” of the bar. We’d say a bartender is more important than waitstaff because a restaurant relies on the host, cooks, bussers, expeditors and in some cases a cashier. There’s a team effort in restaurants. Most bartenders are responsible for all these roles(sans cook) in a bar.
A great bartender can make any experience a good one even if the bar itself stinks and vice versa a bad bartender can make your favorite bar into a “I’m-never-coming-back-here-ever-again” bar.
Here’s what we look for in bartenders:
Welcoming-We always appreciate a smile when stepping up to a bar. It really does set the tone of your stay there. We like bartenders to simply acknowledge our presence even if they are super busy, taking orders, collecting empty glasses or bottles, mixing drinks, opening and closing out tabs, We really appreciate an, “I’ll be right with you”.
Accommodating–I’m pretty decisive with my drink orders, but I have a few friends who get analysis paralysis and invariably always asks the bartender for suggestions. I like bartenders who ask leading questions to try to make the indecisive drink orderer comfortable and try to point them in the right direction. If it’s an indecisive beer orderer, they can provide some samplings. They can also suggest their favorites or their particular drink specialty. I think this helps make patrons feel like the bartender has their back and will go the extra mile to make sure they enjoy their drink. This in turn will cause patrons to stay longer and order another round and perhaps more likely to revisit.
No Complaining-Let me give you a scenario. We both just got off from an extremely mind numbing day of work. Before heading home we decide to meet at a bar to vent about our idiot co-workers, stifling bureaucracy and our perceived low wages. We get to a bar, order our drinks and then have our bartender complaining about how she had to cover a shift she wasn’t expecting, how she’s gotten no visitors the entire day, so no tips, and how her boss is a dumbass. Never complain about your job within earshot of your customers. That’s Customer Service 101. We all have bad days, but when you’re on the clock, try to act like you enjoy your job. If you don’t like the place as an employee, we surely won’t as customers. Maybe it’s unfair to judge a place after just one bad incident, but there are so many quality bars around Seattle, why take the chance that this was not anomaly and waste our hard earned dollars for a bad experience.
Intuitive-Sometimes I just want to have a beer and concentrate on the game. And admit it, we’ve all been there, perhaps you’ve been dumped and just want to be left alone so you can drown your sorrows. Sometimes I’m in the mood for small talk. I appreciate bartenders who are perceptive and can figure this out and act accordingly.
Able to Adapt/No snootiness–I have a friend who relayed this experience to me. There was a craft cocktail bar(that is no longer in business). It was right next to a major theater in downtown. He took an out-of-town guest to see a show here, but decided to grab a drink at this cocktail bar before the show. His friend was a beer drinker and ordered a beer, but the bartender exclaimed in a snooty tone, “but we’re a handcrafted cocktail bar”? Now, they did serve beer. It’s just that the bartender with all their rare bitters and liquors, not to mention his cocktail making skills and show, felt it was beneath him to pour a beer. I actually retold this story to a co-worker and she had her own story about this same bar. Again, she brought a friend from out-of-town who liked gin. Her friend ordered a particular gin she had not seen before. I guess it was a rare gin and meant to be sipped neat, because when she insisted on ice, the bartender refused to serve it with ice because in his words, “it would ruin it”. This might very well be true, but shouldn’t the customer get it the way they want? I hate when my wife orders a well done filet mignon and then puts sauce on it, but that’s how she likes it.
I like when bartenders can roll with the punches and adapt. Once, I ordered a whiskey and coke for a friend of mine and she wanted a rather expensive whiskey that the coke would surely ruin. When I went up to order, the bartender warned me that I should get a cheaper well whiskey instead, because it would cut the price near in half and taste just as good(or bad). I thanked her for the warning, but that’s what my friend wanted and so she made it. First I’m glad she just made it, but more importantly I’m glad she tried to look out for me and of course I will remember this and go back here often. I had a friend order a red wine at a well-known craft beer bar. They happily pulled out a Trader Joe’s Charles Shaw from behind the bar and asked her if it was okay and she was more than happy to have it as an option. I also have a friend who drinks nothing but 7 and 7(7 Up and Seagram) regardless if at home or out and about. When we ended up at a high-end cocktail bar, without issue the bartender made it no questions asked and with a smile. Adapting to the customer.
And fair is fair, we also have to do our part. Next we’ll discuss how we treat our bartenders.
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