Being a bartender is no easy feat. It requires multitasking under pressure, confidence in preparing drinks, and the ability to interact with customers. When I first started out as a waiter, trust was one of the biggest challenges I faced. I still remember my first 12-hour shift like it was yesterday.
The most difficult part was having to learn about all the different spirits and how to make the drinks on the menu. Batch processing before a shift is a great way to increase efficiency. However, managing all the tasks of working behind the bar while keeping good service as the number one priority is the biggest challenge of being a waiter. Interacting with people from different cultures, areas and backgrounds was also a challenge for me, but it was also a learning experience.
To learn more about the real-time challenges faced by waiters around the world, I asked some of the renowned waiters about their experiences when they first entered the space, the challenges they regularly face behind the bar, and how they overcome them. In theory, providing fast service without neglecting service sounds easy enough, but it can be difficult in practice. We have very demanding customers who know what they want to drink, so getting them to make the right decision is the biggest challenge. Welcome to The Weeds, where tickets pile up, glasses pile up, and all customers need your attention at once. Every day brings new challenges that range from back of house to front of house tasks.
This is one of the reasons why I love this industry; it teaches you to think quickly and be adaptable. No matter how experienced you are behind the stick, there comes a time in the bar shift when orders start to fly.
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