ef·fi·cien·cy [i-fish-uhn-see]
n. pl. ef·fi·cien·cies

1. accomplishment of or ability to accomplish a job with a minimum expenditure of time and effort.
2. The ratio of the effective or useful output to the total input in any system.
3. The ratio of the energy delivered by a machine to the energy supplied for its operation.

As a bartender, if you can churn out drinks with minimum expenditure of time and effort… you will make ridiculous amounts of cash and have the option to work at virtually any establishment you like.

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Your speed and efficiency behind the bar is crucial to your level of tips as well as the quality of bar you can work at…

So, how does one become a faster bartender?

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In my time as a bartender, I’ve come across what I like to call the “3 Biggest Lies of Bartending”.

A long time ago before I set foot into this industry, I was convinced by others that the following were “requirements” in order to become a successful bartender.

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As a bartender, it’s essential to serve drinks in the correct glassware. The whole essence and experience of a drink is in the quality and style of the glass it’s served in.

Would a nice cognac really be the same in a highball glass as opposed to a snifter?

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“A man is only as good as his tools” is a phrase I’m sure you’ve heard before and it applies to bartending as much as anything else.

You’ll only ever be as good as your tools, so make sure you’re not without them. The quality of your tools can make or break your experience behind the bar so it’s important you take this lesson seriously.

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I have yet to meet a busser who didn’t want to bartend… I have yet to speak with a busser who is satisfied with their job, every one of them wants to move into bartending!

That’s why they’re doing what they’re doing. I mean, who wants to break their back lifting kegs? Who wants to weasel and nudge their way through a packed nightclub with a bin full of glasses night after night while the bartender takes home all the cash tips?

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