The bartender mixes and serves drinks to patrons at the bar and tables. A barback assists the bartender by preparing garnishes, washing glassware, and keeping the bar area clean. Servers, or waitstaff, take drink orders from tables and deliver drinks. The sommelier advises customers on wine selections and pours wine. Doormen check identification and collect cover charges. The beverage director oversees all beverage operations and personnel.

1. Bar Staff

2. The Bartender
• Of course the bartender’s primary function is
to mix and serve drink for patrons at the bar
and/or to pour drinks for table customers
served by waiters or waitresses.
• The bartender is typically a host and a
promoter whose combination of skill and style
translates into public relations benefits that
build goodwill and good business

3. The Barback
• A barback typically relieves the bartender of all
chores except pouring the drinks and handling the
customers and the cash register.
• A barback may be responsible for any or all of the
following tasks: setting up the bar; preparing
garnishes, special mixes, and syrups; filling ice
bins; washing glassware and utensils; maintaining
supplies of towels,napkins, picks, straws, stir
sticks, and matches; keeping bar surfaces and
ashtrays clean; washing fixtures; and mopping
floors.
• Often a barback is an apprentice bartender and
may serve beer or mix simple drinks under the
bartender’s supervision

4. The Server
• Beverage service at tables, whether in a cocktail
lounge or in a dining room, is handled by waiters
or waitresses, a group collectively referred to as
servers. Servers record the customers’ drink
orders, transmit them to the bartender, pick up the
drinks, serve the customers, present the tab, and
collect the payment
• A few basic requirements for table servers include
a pleasant personality, a neat and attractive
appearance, poise, and a mind for detail.

5. The Wine Steward or Sommelier
• The wine steward(also called the cellar master,
wine captain, or wine waiter, all terms applying to
both sexes) presents the wine list at the table,
makes recommendations, discusses wines with
customers, and takes care of serving the wines
• Make purchasing decisions to maximize profits, in
some situations this includes buying wines tostore
for future years’ lists.
• Orchestrate and help publicize tastings, wine
dinners, seminars, and other wine related events

6. Security Positions
• This may come in the form of a doorman or door
person. This person is expected to keep order if
there are long lines to get in, to ask for customers’
identification (and firmly but politely enforce a
dress code or refuse to admit underage people),
and to collect a cover charge at the front door.
• The cover charge is a fee for admittance to the
bar, and is sometimes given to or split with the
band if there’s live music.

7. Beverage-Management Positions
• The beverage director is in charge of hiring,
training, and supervising all beverage-related
personnel; purchasing all beverages and beverage
equipment; establishing and maintaining inventory
and control systems; setting standards; and
making policy on matters relating to beverage
operations.