Make sure all bottles have pour spouts. Also for a tidy uniform look, try and flag all bottles in one direction. It will vary from place to place how bars are set up but, this is how it is set up at the bar I work at.
The speed rail will have roughly 10 of your common well stuff- rum, vodka, brandy, tequila, bourbon, scotch, triple sec, sweet vermouth and dry vermouth. This may vary from bar to bar. All our liqueurs are behind us on the wall on the bottom shelves closest to the floor. They are grouped together in their categories- coffee liqueurs together, raspberry liqueurs together, orange liqueurs together etc. Then on the upper shelves behind us, starting on the lowest of these shelves are the call liquors. The next shelves up have our premium liquors and above that is our top shelf stuff. On all of these shelves they are grouped together in thier categories also. Have fun!! T
Joined: 07 Dec 2003 Posts: 3 Location: Kelowna, B.C
Posted: Thu Dec 11, 2003 8:09 pm Post subject:
Here are a couple more ideas. Have all your pour spouts point to the right when looking at their front label (esspecially the premiums). This way when you pour for a customer or even a waitress, you are now presenting/selling the product (a helpful upsale). Sorting of bottles ranges from bar to bar, follow the last post. I recommend keeping your premiums close by to up sell and make you and your bar more money. Finally if you like to flair, set your bar up for flair from straws and lemons to set-up bottle and glassware.
Have fun, Ty. _________________ Tyler Tronnes (Flair Bartender Instructor/Performer)
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