Читать книгу Bartending - Adam Freeth - Страница 19

If you are four-deep with customers, then try to just acknowledge or say ‘I’ll be with you in a moment’. Even if you are busy, try to give a waiting guest a drinks menu if they haven’t already lunged for one. When you are ready to serve a new guest/group, place a napkin in front of the guest or more appropriately a number of napkins for the size of the group.

The use of napkins or drinks coasters is also a good way of letting other bartenders know who is being served; no napkin means the customer is waiting. For this system to operate properly everyone you work with should know this rule and ensure that once the guests have been served the napkins are cleared from the bar.