Restaurant Job Board Blog

Photo by dark_mephi’s

This photo is very funny and is actually of a Men’s washroom (obviously) in an office tower in Berlin, Germany. However, it got me thinking how a businesses design can create BUZZ too.

Even though a restaurant business’s main objective is to have exceptional food, drinks and service, we should not over look how a business’s design can create some added “buzz“. I am not saying you have to go as far as having a super funny washroom, but I think you get the idea.

One more off the cuff tidbit… KEEP YOUR RESTROOMS SPOTLESS!

I am always amazed at how many nasty & dirty some restaurants and/or bars washrooms are. A clean restroom says a lot about your business. A staff member should be checking the washrooms every 20 minutes during busy times.

You can lose business anytime any part of your restaurant is not perceived as being clean – even washrooms.

Have you ever not gone back or refused to order food from a restaurant due to uncleanliness? Tell us in the comments below…

Being greeted with a smile is what prepares me for an enjoyable meal, and yet there are restaurant owners who still frown. They should understand the Soup Nazi’s success is an exception.

I write daily news and magazine articles about restaurants in the Myrtle Beach, S.C., area, and we have an inordinate amount of restaurants – about 2,000 if you count any full-service restaurant, which includes McDonald’s and the like. If you don’t count fast food, the number is about 1,200. If you don’t count any chain restaurants, then we have about 500 independently owned restaurants with tables worth pulling up to.

Consequently, during the past decade I’ve eaten at about 500 restaurants here on our pretty piece of southern coast. This area is called the Grand Strand, which is a long skinny strip of sand about 60 miles long and a couple-three miles wide in the middle; the middle is where you’ll find Myrtle Beach.

Restaurants I’ve eaten at more than once include ones where the owner or manager greeted me with a smile and made sure I felt welcome and valued. If that welcome isn’t offered, it doesn’t matter how terrific the food is, because an unfriendly reception can actually make me feel physically ill and unable to enjoy my meal.

So please remember that, you managers who look up when customers enter and give them the once-over as if judging whether or not we’re worth your time. When you do that, right away we’re feeling like we chose the wrong restaurant.

Once a friendly tone has been established, I start noticing if the restaurant is clean. The décor doesn’t have to be lavish for me to appreciate it; just being clean and neat is fine. That means the floor is swept, there are no cobwebs in the corners, shelves and knickknacks are dusted, windows are smudge-free, table condiments aren’t gooey from spills or cloudy from fingerprints, tabletops and silverware are sterile, and the server and his or her utensils, such as trays, are tidy.

Now I can be relaxed while checking out the menu. What I hope to find depends on the type of restaurant it is, but in general I’m looking for excellence and creativity.

I hate an appetizer section that lists only boring finger food that probably came out of the freezer. When the list of starters is nothing more than fried cheese, spinach/artichoke dip, nachos, hot wings, onion rings and chicken fingers, I’ve already decided I won’t be back.

In the entrée section, I’m looking for variety.

If it’s a burger joint, I want a darn fine burger with premium topping choices. A choice of what size burger I can get is also nice, because sometimes I’d like to be able to just have a couple of sliders instead of a big burger. One of my favorite steak restaurants offers a choice of gourmet sauces (wine sauce, wild mushroom sauce, etc.) and a choice of premium salts (pink, black, gray).

If we’re talking seafood I just want it to be extremely fresh, and have a choice of interesting side dishes (as opposed to just cole slaw, hush puppies, side salad or the omnipresent zucchini sauté). If the restaurant is Asian, I don’t want a California Roll or Sweet and Sour Pork; I want to see menu choices I’ve never heard of before, like a spring roll containing an innovative blend of ingredients.

It is especially easy to be creative and have fun with the dessert list. Why offer plain old chocolate cake when you could have Colossal Cocoa Madness drizzled with espresso crème, or Triple Fudge Layers topped with Raspberry Anglais?

When you’re creating a menu, try to think of what people would tell their friends after dining at your restaurant. Will they say, “The food was good, but it was nothing special,” or will they say, “You’ve got to try their (insert dish here)! It’s not like anything you’ve ever had!”

But most of all, don’t forget to smile!

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Becky Billingsley is a veteran food writer who covers restaurants in the Myrtle Beach, S.C., area. She is the owner of The Food Syndicate, www.DiningTop100.com, MyrtleBeachRestaurantNews.com and Grand Strand Culinary Tours, and is the secretary of the Myrtle Beach chapter of the American Culinary Federation.

Way back when I use to server tables I never had any trouble scoring the job of my choice. I believe I did two things that other possible candidates probably did not do. Once I choose the establishment I wanted to work, I then made a it a point to put some of my P.I. skills to use.

I’d go by to the restaurant/bar before I applying and I basically ‘case the joint‘. I’d note what the other servers are wearing. I’d ask for a take-home menu and take notes on their bar drink list. I’d get familiar with the items they sold. So familiar, that basically if I was hired on the spot I could start working right away.

I’d then apply (make sure you never apply to a restaurant during peak serving hours). I would make sure when I applied I am wearing something that is similar to what the wait staff wears while serving, this way I subconsciously look like I could start right away. I’d also apply when I know the manager and/or owner was in, so often I received an interview on the spot.

Once I had the interview (whether it was on the spot or not), I was prepared and confident because I knew their menu(s). I would let them know that I knew their menu(s) and asked them ask me anything about it. Once they asked me a question or two they were usually impressed that I took the time to learn the menu in advance. (Most servers don’t know their own menu for months after working a restaurant, so this can be a real hot spot for most managers/owners.)

SIDENOTE: Now don’t do this unless you really are going to learn the menu(s). You’ll look like a real knob if you try this and really don’t do you homework.

Once I had shown that knew their menu(s) and noticed that I had built a little rapport. I let them know that I am serious about working at their restaurant and let them know I can start as soon as they need me to, but (very gently) let them know that I will not wait around to be hired. (This is key because it puts them in a spot of ‘fear of loss‘.)

You have to understand that Managers and Owners want the best staff. They want this because it usually makes their lives easier. They know that sharp people are hard to find. It doesn’t take much to stand out above the masses of other servers. Just go a little ‘beyond the call of duty‘ before getting hired and you would be surprised at how fast an restaurant employer will snatch you up.

The end result was… I almost always started the next day. Works like a charm!

So to summarize the two quick tips:

1. Dress similar to the existing staff does for your interview.
2. Know that restaurant’s menu(s) in advance.

Happy restaurant job hunting!

Search for Restaurant Jobs in Your Area

Increasing your tips as a server and/or bartender can make a substantial difference to your bottom line at the end of the year. Anyone who has or currently works in the restaurant industry in North America knows that servers and bartenders depend on their tips to make a decent living.

Increasing your tips is a very lucrative strategy to increasing one’s annual income. For example, lets say you are server who sells $1000 in a night and your average tips is 15% of your sales. So your take home in tips would be $150 for that shift. Now lets also say, you work 4 shifts a week – that equals $600 a week which is $28,800/year in tips. If you could increase your average tips to be 18%, you’d be now making $5760 more a year. That is like getting a pay raise of 20%, which is virtually unheard of in any career.

Dr. Michael Lynn who wrote Mega Tips, which offers a list of 14 proven methods for a server to increase their tips. Dr. Lynn gives real life example and case studies in his free pdf report . Below is annotated list of his proven findings and me adding a few personal notes to each method.

1. Wearing a flower in your hair can increase tips by 17%. Now this obvious was for the ladies, not the male servers.
2. Introducing your self by name can increase tips by 53%. I think is a very good practice for all servers to introduce them selfs by name, but I was surprised to see it increased tips by 53%.
3. Squatting down next to the table can increase tips by 25%. This is a tricky one. It depends on what type of establishment you work at. At a fine dinning restaurant you could never get away with this. I do understand that by allowing people to see you eye to eye can create better rapport. So I understand where they were going with this one.
4. Repeating customers order back can increase tips by 100%. This is a method that is very often over looked. The reason why this works is because people feel heard. I have experimented with this one in my personal life too and it helps with all your relationships. Just by repeating what someone has said to you in your own words makes the other person feel heard. People love to know they are being heard. Now don’t become a parrot or mimic people in a childish way, simply repeat what they ordered. (SIDE NOTE): WRITE ORDERS DOWN. There is no award for having a great memory, but there is a great risk of losing your maximum tips when you mess someone’s order up.
5. Smiling can increase your tips by 140%. A smile can go a long way.
6. Suggestive selling can increase your tips by 23%. This is true, generally speaking people tip 10-20% on the bills total in North America, so just being logical, it only makes the larger the bill the more in tips you will receive. Upselling doesn’t only benefit the business, it benefits servers and/or bartenders too.
7. Touching Customer can increase your tips by 22-42%. Now this one can be a little tricky. Some people hate being touched. If you don’t believe me just look at the comments on this post. What I think it really means is “flirt” (in a non sexual way). Being a little coy can build a fun & quick rapport with the customer, which in turn, should translate to bigger tips.
8. Entertaining Customers can increase you tips by 18-40%. I thought this was interesting and something I had never used when I used to server tables. The idea is by using a joke or quick funny puzzle to make your table laugh. When people laugh they feel better and when people feel better they seem to be more generous with their money.
9. Forecasting good weather can increase your tips by 18%. Who knew staying tuned into the weather channel could pay off so big. This was a really interesting tip that I never would have thought of.
10. Writing a “Thank-you” note on the check can increase your tips by 18%. This is an easy one to do. If you are not already employing this method then you should do so immediately.
11. Drawing a picture on the check can increase your tips by 18-37%. Now I thought it interesting that sometimes people will tip more if you took the time to draw picture on the check as opposed to only writing a “thank-you”. The picture doesn’t even have to be anything too special, a happy face, etc. I think it’s worth the 3-5 seconds more it takes to make a happy face.
12. Using tip trays that have credit card logos on them can increase tips by 22-25%. This works because more people will pay by credit card when they see those Visa, Mastercard, or Amex logos and when people pay on plastic they have tendency to spend more. So it only makes sense that they would tip more too.
13. Give your customers candy can increase your tips by 18-21%. This is so true. This is an old selling principal called the reciprocal agreement that Robert B.Cialdini wrote about in Influence: The Psychology of Persuasion (which I highly recommend reading if you haven’t read it yet). By giving something to someone makes them feel they need to give back. So something so simple as giving a little candy can dramatically increase your tips. If your restaurant doesn’t supply candies then you may want to invest in a bag of Hershey’s Chocolate Kisses, you will most likely find your ROI to be good.
14. Call customers by their names can increase tips by 10%. When you receive a credit card it give s you a great opportunity to thank customers for their business by their name. It’s obvious that it makes people feel more like friends than strangers and people would usually tip a friend more. This the reason why you know your regulars names and they usually have the tendency to tip more than patrons that you have never served before.

There are your 14 proven methods to increase servers tips! Now tell us what your thoughts are below. Do you agree/disagree with these methods…? Do you have any other strategies to increase your TIPS…? Let us know in the comment section below.

May you have Merry Christmas!

I have a great pizza place by my office SpotPizza. Being from Philadelphia, I’m kind of a pizza snob, but Spot is pretty good, plus the owner is a really nice guy that remembers me when I come in and has the staff make white cheese pizza exactly the way that I like it. He has a huge fan in me.

What he doesn’t have, or it least as it appears to me when I’m there or walk by each night, is a lot of business. SpotPizza needs 1,000 fans of the place just like me. It is a shame, that with so many social networking companies being literally blocks away, that they aren’t taking advantage of some of these tools. Maybe they are, I just haven’t seen it.

The great part about social media is that you can build your local presence with only a little bit of elbow grease, not a huge marketing budget. More importantly, social media offers much more of a personal touch. If I ran a restaurant, especially in a hip area, here are some of the tools that I’d leverage in order to drive more traffic and sell more high margin products.

Search Marketing – When I was at Yahoo, I had a huge vision for local search marketing. When we announced that we would be able to target to a zip, I thought local restaurants would be crazy not to sign up for the service. It just seemed like the most no-brainer effort you could imagine. It’s lunch-time, someone does a search for ‘lunch 94089′, I want my restaurant to be at the top of the list. In fact, since you only pay per click, I’d want my name to come up every time a food related search is performed in the zip codes that are within a 10-mile radius of my restaurant.

I’d leverage cookies to identify how frequently a person hits my site from this search and serve up different offers. First time here, come on down for ‘kids eat free’. Second time ‘Bring this coupon for free appetizers’ and so on. I’d work to be so pervasive that the person wouldn’t think of anywhere else to go eat.

Facebook – Your town has a group in Facebook. It has to. The little town that I grew up in has a bunch of groups, so your town must have a group. Join it. Post to it. Post special offers just for people who are part of this Facebook group. The reason rock stars say things like “Nobody rocks harder than Springfield” is because people love to hear that stuff and they go crazy. Nobody gets a free desert except people who are part of the Facebook group. Wooooo, queue lighters.

Make sure that people know that they can be your fan on Facebook too. If someone within 5 miles of your place becomes your fan, you can easily get them to come to your restaurant once a month with a group of people and drop $20 each. $80 for a party of 4. Do that with 100 of your fans and you’ve made eight grand. Should be enough to at least cover your rent.

Neighborsville – My friend Ryan is about to launch a new social network called Neighborsville. This is going to be huge and restaurants are going to be all over it. In short, Neighborsville is the social network for your neighborhood. Who comes to your restaurant? People in your neighborhood. Get involved in your community, reach out to people, comment on issues. In general, make yourself well known to everyone within a 5 mile radius of your restaurant.

LinkedIn – Are you open for lunch? Do you depend on a lot of business traffic to fill your store at lunch-time? Find the companies that are nearby and infiltrate their groups. Let employees or these businesses know that you exist. You want everyone at every business to think of you the next time that they have a meeting and need catering done.

Yelp – Yelp has your most vocal customers. These are people who have actually taken 15 – 20 minutes to complain or exclaim how lousy or great your service is. Not only that, but you, as an owner, have a chance to communicate directly with this most rabid fan base. Reach out to them, find out what they loved or what they hated. If they hated something, get them to come back and make it right. If they loved something, get them to come back and replicate it.

Twitter – What a great way to have a real conversation with people that come to your place. Here is a chance, to send a message to people that like your restaurant every day, an hour before lunch or an hour before dinner. Remind them that you are there. Remind them that they are getting hungry. Remind them that if they come by and mention Twitter, the first round of drinks is on the house.

Text Messages – I’ve noticed that some restaurants are doing this now, but I haven’t seen any type of consistency or noticed the technology. However, at some of the restaurants in busy shopping districts, I’ve been offered the ability to get a text message when my table is up. It is a great way to keep me close, but not force me to sit in some waiting area.

Blogging – If Wolfgang Puck can make an amazing living selling his recipes and frozen foods you can too. Do you have some amazing dish that you serve? Put the recipe in your blog. Trust me, if I have an opportunity to make something and spend $20 on ingredients and probably screw it up or spend $30 to come to your place to enjoy it perfectly over a glass of wine and some friends, I’m spending the extra $10. If your place is good enough, and gets enough buzz, go Rachel Ray and just publish your best dishes in a book. Keep your place, license your name and enjoy the fruits of your labor on a beach in the Caribbean.

Hustle Your Face Off – This is something that Gary Vaynerchuk always says. Social media is not a magic bullet. Just because you have a Twitter ID, doesn’t mean that business will some how just show up. You probably will need to spend at least a couple of hours a day monitoring these services and keep the conversation going. Engage with new people, set goals to add at least one new fan a day.

Don’t be a Jerk – If you are just setting up these services to spam people that aren’t that interested in what you have to say, you will fail. Set up these services to have a conversation with your customers. The conversation should be no different than one you’d have with your customers if you saw them on the street or if they were at your bar.

In the spirit of Kevin Kelly’s 1,000 True Fans, you may not need 1,000 or even 500, but if you can get a couple of hundred, fiercely loyal people to show up at your place just once per month, you’ll have a great business.

Here is a link to 20 free books about social media to get you started.

http://www.chrisbrogan.com/20-free-ebooks-about-social-media/

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Bio & Photo
Scott Schnaars is a 15 year enterprise collaboration sales veteran with a penchant for writing. He is currently a sales executive with Socialtext, the leading provider of enterprise social networking services. He also blogs at Knuckle Sandwich, periodically does a sales video blog at Beyond Snake Oil and can be found on Twitter under his moniker: Schnaars.

Well it is Christmas and its party time…at least for your customers and staff it is! Hopefully you’ll be able to take some time off to spend with your loved ones over the Holidays too.

Although it is the season of goodwill (and at the risk of raining on your parade..) I wanted to take a minute to remind you to be extra vigilant about your stock this season.

Opportunistic thieves will waste no time to take unlocked stock off your hands so you need to be aware of this and take action to prevent it.  Just do a search on Google news and you will see everyday restaurants and bars being robbed by external and internal thieves during the holidays.

Prevent Staff Thefts

Staff will be attending many parties over the holiday season and will no doubt need to bring the obligatory bottle of wine or spirits with them. You need to ensure that it hasn’t come from your bar at your expense. The most likely items that will catch a dishonest staff member’s eye are Vodka, Jack Daniels, Tequila, Wine and perhaps even Baileys. These are all party worthy drinks, though I’m sure you’ll agree that this list is not exhausted.

By now you should have an idea as to the approximate sales quantities of these items. If you’ve been undertaking your inventories and your nightly spot checks then you should know whether you need 5 bottles or 15 bottles on an average night.

Taking the example that you need just 5 bottles, make this your Par Stock. In other words the quantity of stock needed to service an average night of service in your bar. This will be made up in any number of ways: 2 bottles on the shelf, 2 opened and one in the speed rack (bar-well) as an example.

At any time during the night, there should always be those five bottles in the bar. Some may be empty as the night progresses and will be in the bottle bin, but you should be looking out or at least aware that five physical bottles of that product exist in the bar.

If additional bottles are needed from the store, do a swap of the empty bottle for the full bottle, maintaining your par stock of 5 bottles for that item.
By the end of the night, you will know that none of your bottles on the bar have been removed, if you’ve been keeping an eye. Do a count at the end of the night of these few items to confirm.

Of course this is all dependent on you being the only key holder to the stores, that no access is available to unauthorized personnel to the storage areas and that you’ve been counting correctly. By keeping a close eye on these items or your items that always seem to be short following an inventory, you will get more of an idea as to when the items are going missing and start asking more questions of your staff.

Preventing External Thieves

Sadly, Christmas time is very lucrative for thieves. People let their guard down, carry extra cash around to buy gifts, store gifts before Christmas and Food & Beverage Businesses stock up on products for the busy party nights and carry larger amounts of cash on the premises.

Here are a few tips to prevent a robbery in your business over Christmas:

• Keep the exterior of the bar well lit, including alleyways.
• Do not leave deliveries outside unattended at anytime.
• Ensure the entrances and exits are monitored by camera/security.
• Vary the times you drop your cash to the bank to avoid a predictable routine.
• Keep all stores locked securely at all times and keep keys safe.

Nobody wants to be another crime statistic and we all owe it to our families to protect our own safety as well as that of our staff and customers.
Wishing you all a Happy, Healthy & Prosperous Christmas & New Year

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Barry Chandler is Managing Director of www.manageyourbaronline.com , the complete online resource for  independent bar and club owners and operators, designed to assist bar owners manage their business more effectively and provide all the tools/downloads/templates/articles for prospective bar owners to research and plan their new bar.

As someone who’s worked in a restaurant and taken a bartending course from arguably the best bartender in Montreal where I grew up, here are some tips for you:

1. Add more theory – most of the people I know in the restaurant industry have their training limited to what they were taught when they hired and what they learned on the job. While the school of life is a great school, it’s not always effective. On the other hand, training courses aren’t always well-adapted to real life. Distinguish yourself by doing both, showing your seriousness to employers while opening doors to the better jobs and prepping you for other ways to get ahead in the industry.

2. Learn to be professional – the more educated you are about your profession, the better chance you have to be professional at it. Professionalism is something everyone appreciates but service industries are where the pros can really stand out. From bigger tips to VIPs personally requesting you to job offers coming out of nowhere, distinguish yourself by being a pro at everything you do. Being a pro means knowing your job and its tools, always leaving customers satisfied, tracking your progress and following related industry news for opportunities to improve yourself.

3. Grow your network – one advantage people have in service industries is the ability to grow their networks fairly easily while meeting people from all walks of life. By being a pro and collecting business cards and other contact information when you can get it, you’ll insure always having a place to work. Be everyone’s favorite and they’ll keep coming back for more or better yet, they’ll look for ways to have you around when they need your talents.

Some other quick tips:

4) Learn to listen- success in any business is about finding out what people want and getting it to them.

5) Improve your memory- a better memory will help you succeed faster while making connections other people have missed because you were listening.
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Jacob Share is our guest for writer for this post.  Jacob is a ‘Job Search Expert & Professional Blogging Consultant’ and he can be found at:
http://jobmob.co.il/ or follow him at: http://twitter.com/jacobshare

A very under used method of getting attention for small local restaurant businesses is submitting Press Releases. Submitting a press releases about your restaurant during the holiday season can be a great way to create buzz, awareness, and even increase your profits. If you follow most PR experts they will tell you that anytime you can tie you story into current events is a great time to release a press release.

‘The Holidays’ are a excellent opportunity for a restaurant to be creative with a campaign that is worthy of publishing in local news events. One of the best ways to get your events noticed by news channels is to submit press releases. We reccommend using a service from PRWeb which releases their PR’s into Google News and Yahoo News, where many news channels, (offline and online) are scouting for their next news story.

SIDENOTE: It is usually easier if you cater your press release to being related to a local event or cause because your chances of being picked up in one of the local news channels is greater as opposed to trying to get recognition nationally or internationally.

We wanted to get a list started of some great Holiday Press Release Ideas for Restaurants:

1. Tie a day of your sales into you local Food Bank like the way Cobre’s did with their Corazon Day, where 100 percent of its net food revenues to the Greater Vancouver Food Bank.
2. Get involved in a give-a-way like Restaurant.com’s Feed it Forward program or create your own give-a-way program.
3. Have a Christmas Party and donate the funds raised from the party to worthy local cause like the way Johnny D’s Restaurant does for the homeless.
4. Create a special “holiday menu” the way Hart House at Deer Lake did, it scored them a write up in UrbanDiner.ca
5. Stage an event the way Charleston Restaurant with their annual Progressive Dinner Dickens Dinner, where they take visitors by horse-drawn carriage to several historic inns and restaurants for different dinner courses. What a great way to network with your local restaurateurs too!
6. Create a special item for the holidays like Swirlz’s holiday cupcakes, if is a remarkable item it is worthy of a press release.

Now we gave some great examples of ways to use holiday press releases to create some local buzz about your restaurant, but we know there are many other great ideas floating around out there.

Here’s your chance to get in the holiday spirit of ‘giving and share’… tell us in the comment section below what great ways you think a restaurant can use press releases during the holiday season to help increase awareness, buzz, and profits for their business.

Welcome to December! The GREATEST month you will EVER see as a Mobile Bartender. If you have properly marketed yourself and your business, you will have clients kicking down your door on their hands and knees PLEADING with you to book ‘em. Your Fridays, Saturdays and even some weekdays will all be booked with corporate parties and Holiday get-togethers. And of course, it all ends on New Year’s with a BANG

With the economy the way it is right now, I want to give you an Insurance Policy that will GUARANTEE you a financially successful December that will fatten your pockets with some extra dough that you can spend on some Christmas Shopping!

Christmas-time always puts people in a mood of nostalgia and love. You must evoke these feelings in your guests and work for those tips! Below are SEVEN of the powerful tips and tricks I implement in all of my Christmas Parties!

1. Get in the Mood: It’s Christmas! Let’s get excited about it! I want you to try this: Give your guest their drink, look them in the eye and say, “Merry Christmas.” …and mean it! Because we don’t say it anymore! Everyone is worried about being “P.C.” But take the time to say some kind, genuine words to your clients and spread that Christmas Cheer!
2. Charge More: Do you remember your High School Economics? As the Demand increases (more parties in December) so do your prices! Do NOT be afraid to charge more for your services this December. If you are a client looking for a bartender this December, it is going to be hard! Everyone is booked! So take advantage of that and hold out for the highest bidder! On a side note, you should be increasing your prices as you get closer and closer to the 25th and of course, charge AT LEAST TRIPLE on New Year’s Eve!!
3. Dress Up: This Christmas, I am dressing up for a Tropical X-Mas Theme as well as a Tacky Sweater Party. For my other events, I will be wearing AT LEAST a Santa Hat! What will you be doing to make you stand out?!
4. Decorate your Tip Jar: This Christmas, my tip jar will actually be decorated to look like a stocking! Instead of candy and gifts, this stocking will have tons of cash! Even better! How can you decorate your tip jar to make it look more festive? Try wrapping it in a small wreath or adding christmas lights.
5. Decorate Your Bar: You can also add some Christmas decorations to your bar. Some wreathing and lights will go along way and help everyone get in the mood!
6. Give Gifts/Treats: ‘Tis the Season! Take the time to put up a bowl of candy(like Candy Canes!), some Christmas cookies or even little gifts. What if you had a small little tree on the bar, with little mini presents. Each present was a wrapped up mini bottle of liquor that the guest could open and keep!
7. Customized Drinks/drink menu: You MUST have some Holiday Cocktails for your guests. Check out my other Blog Post for some great Christmas Cocktails that your guests will LOVE!

I hope these SEVEN TIPS help you this Holiday Season! If you have additional tips, please share by submitting a comment on this post! hank you so much, and have a Merry Christmas and a Happy New Year!

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James Wedmore is the man behind Bartender Confessions a blog that
helps bartenders all over the World increase their tips, share valuable information, and become better mixologists!  You can learn more at www.BartenderConfessions.com