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A key to any bar's success is having experienced, friendly, and attractive bartenders. This article provides specific areas you should pay attention to while in the bar business planning phase.
Bar Design
The proper bar design is important to create a space where experienced bartenders can see themselves working long hours. Pay attention to the ergonomics of the space - bartending involves many repetitive motions which can be tiring for a bartender over time. Consider how the most commonly used liquors, garnishes, glasses, and supplies can all be placed within easy reach for the bartender. Also consider the aesthetics of the space, including not only what customers can see, but what only someone behind the bar can see. Everything else being equal, if it is an ugly place to work, bartenders will prefer working at another bar.
Compensation
When you first open, business will likely be slow until locals find you and slowly become regulars. Until that time, the best bartenders will not be satisfied working for minimum wage and tips alone. You will have to pay a comfortable hourly rate if you need to have experienced staff at this point. Plan ahead for how salary will decrease and be taken over by tips when the bar becomes busy. Make sure the bartenders understand this plan ahead of time so that there are no surprises.
Scheduling
Having a clear and fair system for scheduling shifts among your different bartenders will make them comfortable with their ability to either work their way up to the best shifts or to alternate those shifts with other, equally qualified bartenders. Keep in mind that, for some individuals, the best shift may not be the busiest time that earns them the most tips. Individuals in night classes or with commitments on weekends may need slow weekday shifts. Balance your hiring of bartenders like this with those who want the choicest evening shifts in order to keep all of your staff as happy as possible and keep a high level of quality over the entire week.
Attitude
Creating a team attitude between management and the bartenders will be key to keeping them happy in the long run. If you have an antagonistic attitude toward your employees or any of the managers develop such an attitude you may not only drive away bartenders who know they can be find a job and be treated better elsewhere, but you miss out on the opportunity to learn from the experience and ideas of your bartenders.
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