SERVER TRAINING SUPPLEMENT
The Successful Bar Rush - 3rd Shift
The definition of a successful bar rush is: "no service problems or
delays in food preparation and no customer hassles".
Working the bar rush successfully takes a skill set that you can
learn. Work the following way and the rush will likely go smoothly
with less tress and good tips.
- Be Ready: Before the bar rush don't spend
time standing around or being on your phone. Get ready by checking
all the setups on the tables; stocking the paper goods and other
things you need; be sure you have two full bins of silverware
wrapped; dishes are washed and put away.
- Be Friendly and Smile: Greet
people the moment the door opens. "Hi, I'll be right there"
makes a big difference. SMILE. You'll be amazed at what smiling
even at people that have been drinking can do to help things go
- Be Proactive: You're in charge out there,
act like it. Be quick with service, help people to decide, telling
them you're very busy and will return if they're not ready to
- Work the "System": Don't
abandon your skills during the rush. Use the 10-Steps to Customer
- Collect In Advance All the Time: Collect
in advance for every table, every night, for every customer,
all-the-time, no exceptions, even to regulars.
- Communicate with Customers: Example,
while your standing waiting for payment for one group, you notice
new people come in or others needing service, acknowledge the
other people saying "I'll be right with you as soon as I collect
- Don't Hold Back Tickets: When taking
orders, take one and put it into the system right away, then move
to the next table. Never take orders from more than one table
before going to the POS. It creates a bottle neck in the kitchen.
- Table Touch: Be aware of who's new,
who's waiting for food, who's eating, etc. As you see that food is
taking quite a while, stop back and offer beverage refills and say
I'll check on your order.
- Don't ask the Kitchen How So and So Order is Going:
It confuses the cook. Instead, step in and help on the eggs side
of the kitchen and you'll readily see where the various tickets
- Clear Tables Right Away: A big goal is
to turn tables to get people in and out as fast as possible. So
pre-clear dishes as soon as people are done eating which
encourages them to leave and it makes the place look much less
So what did you get out of this guide? I suggest you go back and
read it a second time right now. You'll probably get a point or two
that you didn't get the first time.
Certification of Training
Please sign click
Copyright © 2021 Aldridge, Inc.The material in this site cannot be republished either online or offline, without our permission.