Whether you work in a bar or not, one of the largest troubles that you can face is finding the cheapest alcohol. Which is why we are lucky that tech savvy drinkers have developed a website that helps find the cheapest alcohol nearby. So visit Boozle, and make huge savings daily!
So if you are interested in alcoholic beverages and savings, and would like to take it one step further, get your responsible service of alcohol certificate and take your skills to the bar counter and enjoy your job!
Your bar’s distributor may have a special, there may have been a mistake when the order was placed or over stock could just be remnants of a special occasion. Every bar ends up with a larger than desired quantity of certain drinks, periodically. It is your job to move them. Management may give you a game plan to start with, but ultimately you have to sell it. Here are a few ideas for pushing overstocked alcohol. Run a special. This helps if you have a white board or black board, to alert patrons that there is a drink special. List the alcohol and suggest drinks. Say you have too much Rum, print RUM SPECIAL! List a few easy rum drinks like Rum Runners, Daiquiris, Pina Coladas and so on. List a discount price, or the difference. Listing the difference, say $1 off, is better than the price. People want to know how much of a discount they are getting. Make up a new drink and play it up. Buy one for a customer and get their take on it. Offer it to every customer who walks in. Just make sure that this drink is primarily made up of the overstock. When all else fails, make jello shots with it! When all else fails, make jelly shots with it. But making jelly shots in a bar is yet another thing that requires a responsible service of alcohol certificate, so go online and get yours today.
To be able to make this kind of drink in a bar, you first need to obtain your responsible service of alcohol qld (or any state) certificate online, which is a fast and straight-forward process!
RSA Training Online teaches you that the key to a great working relationship with your waitress is fluidity. They give you their drink orders and you make them, no hitches, no questions, just a smooth interaction. How do you do this? You have to train your own wait staff. You have to be upfront and let them know what you expect. No, you are not their boss and you should not be demanding, but you need to be firm on how you would like to take their orders and so forth.
First, the proper way to call drinks is shots, mixers, beers and non alcoholics. But, you may prefer to hear your nonalcoholics along with your mixers, since you will have the gun in hand already, or shots last. However you work better, be adamant that this is how you would like to hear orders called out. Every time they slip up and call out of order, let them know that it throws you off.
If you want the wait staff to wait for you to ask them what they need before calling, tell him or her. If they leave empties on the bar and it is not your job to clear them, let them know that they need to clear their own, or tell them where to put them so the bareback man can do it. Or let them know that they are wasting time for both of you, by not having their money out to pay for the drinks. Tell them that they need to have it out and ready before you are finished making their drinks.
There is protocol in every establishment, so familiarize yourself with all the rules and regulations. If you have questions about what you should do in any situation go to your supervisor or manager. Don’t forget to ask your wait staff for their opinions on how to make things run smoother. Getting through a successful workday is a team effort.
The RSA course is designed to make serving alcohol responsibly an easy task. There are rules and regulations set by the government to ensure the safety and well being of everyone.
So if you are applying for your RSA course responsible service of alcohol certificate with the RSA Course online, then be prepared to put what you have learned here into action once you start working in a bar or licensed premises.
RSA Training Australia has active support for those who need it. But as with most support centers, we can only help during office hours, and these are based on QLD time. So refer to the map below for the office hours in your state or territory.Also, you should consider the daylight saving times in your area, so refer to the table below for information on your areas daylight saving timing in the next few years.
But your RSA training should be fairly straightforward and is designed to be as simple as possible while still being in depth.
It will happen, either, with a patron or a coworker, conflict will happen; and when it does, you need to remember your RSA training. You may feel the impulse to yell or be snotty to someone who had ruffled your feathers. This is absolutely not the way to deal with conflict. First and foremost, you need to remember that you are the bartender, most likely you will get your way, so being overly rude or hateful is pointless and unprofessional. Here are a few ways to help smooth over a bad situation.
– Restate your point, in different words. There may be a misunderstanding. Bars where the music is loud, it is common for misunderstandings to occur – as the RSA training course will teach you. – Make it clear that you are going to remain professional by not raising your voice or threatening. If you keep your cool, most likely, the situation won’t escalate. Resorting to name calling is asking for trouble. – Don’t be passive aggressive. It is still aggressive, even if you are not shouting. Slamming shakers and fake smiles can cause just as much tension as all out ranting, sometimes more. – Ask what you can do to resolve the situation. If you can’t do it, present them with a compromise or alternative – RSA training shows this is the best thing to do. – Go directly to that person. Badmouthing someone behind their back is underhanded and makes you look like the bad guy. Second hand information is usually blown way out of proportion, so a harmless gripe can turn into a false threat. – If the conflict is ongoing, like with a coworker, talk to them outside of work. Keep it personal. Having witnesses may likely spur on a conflict, causing the other person to try to look better or get the better of you with verbal abuse, just to try to impress others. – If you have tried to resolve the situation and have failed, ask for help. Security may need to be called, or you may want to give your manager a heads up that there is a conflict. Waiting until a fight happens or a customer complains is waiting too late. – Keep in mind that your customers will pick up on your attitude. A bad one will cost you sales and and tips. Don’t let anyone ruin your entire night, once the situation is over, move on. But you will learn all this in the RSA training course. Make sure you watch the funny video below, for some demonstrations of dealing with a drunk.
James and Stacia work the front bar together every weekend. They have a great work relationship. They can work around each other without getting in each other’s way. They both have customers that ask for them by name, and neither are offended by this. They both share the work load and clean up equally. They also pool tips, as required by management. Everything had been going smoothly, until James sees a customer tell Stacia that he wants her to keep a tip and not James. Stacia slips the tip in her pocket. The rest of the night, James is preoccupied with keeping a close eye on Stacia. Two more time, he spies her pocketing tips that are supposed to go into the tip jar. Feeling that he is getting the short end of the stick, James slacks off and leaves more than a fair share for Stacia, at clean up time. The next night, Stacia feels as though she deserves to keep extra tips after doing most of the clean up. So she keeps a few for herself. James sees this and decides to do the same. Before long the tip jars are running low and it catches the manager’s eye. He starts to watch the employees more closely, thinking that they are not making sure the customers are properly taken care of, because of the low amount of tips. He sees James leaving an unfair amount of work for Stacia. He sees Stacia keeping tips for herself. Then he notices James doing this as well. He decides to write up both employees for not following company policy.
What could James and Stacia have done to avoid this situation?
He could have confronted Stacia. He could have told her that he does just as much work and deserves the same amount of tips. Stacia could have explained to the customer that they are not allowed to pocket tips. She could have also spoken to James about the extra workload. If they would have been open with each other, they could have avoided ruining their great working relationship and not gotten written up.
Don’t forget that RSA QLD (or whatever state you may be in) training will help you avoid conflict such as this, so go online and get yours today!
RSA online has created a course that is easy to follow. But just in case you find yourself in a confused state of mind, or if you are a little unsure about something, call us on the numbers below.
Based on QLD time:
Support Phone Number:1300 362 226
All other enquiries:07 3118 6161
8:00-5pm Mon-Fri
Those beautiful spirals of yellow, green and orange look pretty simple, but there is more to them than just cut and twist, and Responsible Service of Alcohol Online will give you the ability to work in a bar, and try out some of these extravagant techniques to flare up your drinks. Finding the right pieces of fruit and choosing the appropriate sizes are steps in making a good drink, a great one. You have to think about the person that will be drinking them. There is not a “one size fits all” standard when it comes to garnishing a drink. One size fits all is more than often not the case when it comes to drinks, which is something the online responsible service of alcohol course will teach you in depth.
First, you need to find the freshest, most ripe piece of fruit to cut your twists from. An old, dry citrus fruit will put off the least amount of oil. While being aesthetically pleasing, twists should also deliver an aromatic and flavourful hint of citrus. To find the best fruit, look for the most smooth pieces. Citrus fruit with deep wrinkles and pores tend to be dry. Greenish lemons and oranges are not quite ripe and will have an unsavoury taste. You can also try scratching the peel lightly with your fingernail or the edge of a knife, if this produces a light spraying affect, then it is a good piece to use for twists. It’s a bit like judging when to serve someone alcohol, which the Responsible Service of Alcohol qld (or any state) course will teach you, you have to be able to judge whether a fruit is prime enough to be used in a drink without spoiling it. But always remember to be creative with your creations, so you and your customers stay interested; use this webpage to learn how to garnish with almost any fruit and add your own combinations.
Next, you want to find the right tool. Some prefer to cut twists right off the fruit with paring knives or channel / fruit knives, while others slice the fruit and cut way the pith. There is no “right” way. Even channel knives may leave too much pith attached to the twist, depending on the thickness of the peel. What is important, is that you find a way that you are comfortable with. Sometimes preparing twists in advance is acceptable, but other times making them on the fly is required. If you are not comfortable doing it, customers will surely notice, and you may even waste fruit in the process. A perfect twist should have little pith, but plenty of oil and thick enough to hold its shape.
Sizing your customer up is key to preparing a satisfying drink and sizing up your customer for how much they have had to drink is also important, and something that the Responsible Service of Alcohol course will teach you. One example is where they are sitting. If a customer is sitting at the bar, a big spiral hanging off the glass is easy to handle. If they are sitting or, especially, standing elsewhere, in a crowded bar, then you might want to add a smaller twist that sits inside the glass. Nothing is more annoying than handing off a beautiful cocktail, only to watch the garnish fall off as soon as the customer steps away from the bar, but if they are stumbling, the responsible service of alcohol course will teach you that you shouldn’t have served them in the first place. Also, keep in mind that your waitress’ trays may end up with a large amount of drinks on them, crowding any garnishes that you add.
But if you prefer to learn by watching, check out the video below that shows how to properly garnish a drink.
Two more twist tips: Key limes make poor twists. Pink grapefruits add colour and make a lot of twists.
Finally, make sure you complete your RSA training online so that you can work behind a bar and garnish your drinks in a way that pleases both you and your customers. The course is quick and can be done at any intervals, so why not start today?
Multi–coloured shots are attractive and fun. They combine many different flavours and vibrant colours and are sure to be real eye catchers.
Rainbow Shot
Ingredients:
Grape Schnapps
Watermelon Schnapps
Burnetts Orange Cream Vodka
Crème de Banane
Midori
Island Punch Schnapps
Layer in shooter. Serve
Banana-Berry Split
Ingredients:
1 ½ shot Strawberry Schnapps
1 ½ shot Crème de Banane
1 shot of rum
1 ½ scoops of ice
Blend half the ice, ½ shot rum, and Strawberry Schnapps and put in a tall glass. Blend remaining ingredients and spoon onto top of pink mixture. Serve garnished with orange wheel.
Also check out this video on how to make a banana split alcoholic drink!