If you have no experience as a bartender and want to become a great one, start as a barback and play your game!
The main role of the barback is to support the bartenders. Each bar or restaurant will have different responsibilities, but the core tasks are usually the same. The barback’s job is all about working ahead, managing time well and anticipating the needs of the bartenders. The barback is responsible for doing all of the invisible little tasks that ensure the bartender to do their job quickly and efficiently. Before the shift their main responsibility is to get the bar ready for service. This means that the he/she is putting away the liquor and beer delivery that came in during the day, stocking each bar station with straws, napkins and coasters, prepping juices for service, cutting garnish and back ups. They basically work with the bartenders to ensure that the bar is fully stocked and ready to open for business.
During the shift, barbacks will typically be responsible for cleaning and refilling glassware, changing kegs, cleaning the bar top and restocking everything in the bar from spirits to syrups. Rarely will you see them taking drink orders or mixing drinks.
When the bar or restaurant closes for the night, the barback will work with the bartenders to break the bar down. This could mean taking out the trash, restocking bottles and cleaning all the glassware.
Common duties:
- Replenishing bars with everything they need before, during and after service. (This includes but isn’t limited to restocking liquor and wine, changing out beer kegs, watching & restocking garnish, syrups, napkins, straws, etc.)
- Cleaning and organizing liquor room, beer storage area, wine storage and dry goods area
- Cleaning everything else (Yes, everything. Counters, dishes, glassware, tools, floors, etc.)
- Working with managers supplies up to date and make sure there are enough for service
- Taking out the garbage
- Putting away incoming beer, wine and liquor orders
- Tending to emergencies like: cleaning broken glass, clogged drains, spills and unexpected messes, etc.
- Relaying information to / from the kitchen, security, the bar, etc.
How much do they get paid?
In the USA, barbacks are usually paid minimum wage but will often get a portion of the bartenders tips. Typically you’ll either receive a percentage of the bartenders’ total tips, or a percentage of total sales. Depending on the bar and market, barbacks can make very good money! I know many bar backs that make more money at nightclubs/high volume speakeasies than bartenders working at restaurant / neighborhood bars. It’s all about where you land, but making somewhere between 80-200 a night in tips.
A great barback:
- They Hustle – In this role, speed is important. Moving with a sense of purpose and being quick behind the bar is key for a good barback. If the bartender needs something on the fly (aka right now) the barback makes it happen quickly and then gets back to their normal duties.
- Great Observers – This shows itself in many forms. First it can be them noticing that supplies or products are running low, or that the bartender in station 1 usually likes the garnish tray on the left instead of the right and they will set it up that way. It can also be them noticing how a particular bartender can pour more drinks then any other bartender on the team and learn how they do it, or how another bartender makes higher tips than other bartenders. Great barbacks realize this is a good training ground for when they become bartenders and take the opportunity to soak up as much information as possible.
- Multitasking – The best barbacks I’ve worked with always have a running list of items they need to accomplish. For example if a bartender needs a bottle of Grey Goose on the fly, they’ll head over to the liquor room, grab the bottle of Grey Goose as well as a stack of plates, or straws, or a 6 pack of Corona to restock the fridge. They maximize every minute, especially when it’s busy.
- Anticipate the Bartender’s Needs – As a bartender your mise en place is your lifeline and there have been many times that I have noticed that I’m running out of ginger beer only to have my barback replenish it before I need it. Restocking a bartenders garnish tray, syrup bottles and mixers before they run out goes a long way.
- Have a Plan when Things get Busy – This goes hand-in-hand with multitasking. By planning ahead you can better use every minute. For example: “I’m going to overstock bar A with XYZ so I can concentrate on helping bar B and C with glassware and then I’ll come back to bar A in 45 minutes.”
- They know “the Dance” – This is something that you can only learn with time behind a busy bar. After a while you begin to develop a sense of when and how to move as a team, sliding past each other without impeding each others movement. Watching a busy bar team that knows how to move together can be like watching a choreographed dance recital, but if one person does not know how to move with the team and someone’s going to be wearing a beer the rest of the night. If you’re brand new, know that this takes time – but paying attention to how everyone in your bar moves and communicates will help you pick it up quickly.
A bad barback:
- They never quite “get it” – This basically applies to all of the traits listed above. If time goes by and you haven’t developed the traits listed above, you may find the role frustrating and struggle to move up and out of the barback role. Learning is key – if you’re not taking the time to learn as you go, you may want to look at a different position or line of work. (Especially if you want to become a bartender!)
- Houdini syndrome – Breaks are highly encouraged when things are slow, but if the bartenders are 3 deep and you take that moment to grab a smoke or a Chalupa from Taco Bell, you’re probably not going to last long as a barback.
- Inability to multitask – If you are only getting one thing done at a time you are going to have a difficult shift and probably not going to make a lot of money at the end of it. While you are standing in front of the dishwasher, waiting for the cycle to complete, you could be clearing the bar top, writing a stock list, replenishing garnish stations, anything other than watching the shiny side of the dishwasher. Be aware of everything going on and make sure your hands are never empty.
- Try to run before they Crawl – Some new barbacks are so completely focused on becoming a bartender that they miss many of the basic steps of their position. Instead of wanting to make drinks, pour wine and beer for the pick up window or chat with guests, concentrate on making sure that everything you need to get done is already done. Then maybe you can practice free pouring – if time allows. Dropping the ball on your own job is definitely not going to impress your manager into giving you a bartending shift.
- Wants to talk to everyone – A restaurant and bar is a very social place and building relationships with regulars and staff is essential, but if you spend most of your time at the host stand or try to spark up conversation with everyone at the bar, you’re probably going to cause a lot of frustration for the bartenders that you work with. Remember your job is to support them, and if they aren’t getting the support they need because you’re chatting up a guest, they will not be happy about it!
So……..
Step 1: Be a Great Barback!
The quickest way to kill your chances at getting a bartending shift is to be a bad barback. Bartending is seen as the next step – why would they promote someone who can’t succeed at a simpler job?
Step 2: Position for a Shift
The next step is to actually start positioning yourself for a shift. The best way to do this is to look for “baby steps” – opportunities to learn individual pieces of the bartender’s job, even before you get a full shift. This proves to the team that you’re capable without the risk.
Step 3: Your First Shift
So you got a Monday lunch shift – or someone called in sick. Either way, you’re in! Ideally you’ll be working alongside a more seasoned bartender who can show you the ropes, but even if you’re not, here are a couple things to keep in mind.
- Listen carefully and learn quickly. There’s a lot to learn – pay attention to the other bartender and try not to ask twice. You thought being a barback was hard – now you have to do the dishes and make the drinks!
- Keep Busy. Behind the bar, you are never done. There are dishes to clean, garnish to prep and bottles to dust. If you don’t see anything, ask the other bartender if there’s anything you can do – it will show that you’re a hard worker and will give you another opportunity to learn while someone is there to guide you.
- If it gets busy, get out of the way. This is a but of a judgment call between doing your best to help and knowing when to just “stand back.” If it gets busy the bartenders on shift will fall into their well-choreographed pattern, and you may do more harm than good if trying to help.