A day in the life
- Arrive early to prep garnishes, stock bottles, chill glassware, and check equipment
- Serve a rush: take orders fast, mix accurately, and keep the bar area organized
- Communicate with servers about tickets, wait times, and guest issues
- Restock between waves, wipe down surfaces, and track what is running low
- Close out: count cash, log waste, deep clean, and reset for the next shift
Tools you will use