Ivan Sanchez

• in this venue i had to serve and bartend
• taking orders and making my own drinks
• multitasking had to be a part of my job
• as come in to work i had to make sure of a few things
• making sure there was a full stacked bar
• making a list for hard liquor and restack back ups shelf's
• make sure beer coolers and beers were full stack
• filling up garnish trays as needed trough the shift and beginning of it
• making sure glassware full stack
• as tables and or people sitting at the bar. i had to approached them by greeting them with waters
• interviewing my self offering them specials of the week or month and time if needed
• always asking costumers to provide PROVE of enough age to consume alcohol.
• taking drink orders first and food orders if they were ready or had something in mind other wise giving them the time needed to figure out their drinks or and food orders
• answering questions and or concerns from costumer about drinks or food offering options and honest self opinions about items in the menu
• checking on other prior seated tables on the way back to make drinks or put orders in
• making drinks with the standard recipes and or pour beers or non alcoholic drinks
• if i had multiple drinks orders or food orders to put in, I would make sure to put in food orders first and send them to the kitchen so cooks may start working on them and then proceed to make drinks and bring them up to the tables before appetizers or main courses arrives to the tables
• checking on costumers if meals are correct as their orders arrives and fix any mistakes or requested modifications asked for
• checking on tables continually with out making feel costumer pressured and having them enjoy their meals and drinks to their pace
• closing up tabs as costumers are ready for checks
• efficiently process payments by CC or cash transactions, with the proper change if needed
• drop off checks to the table and thank people for coming out and enjoy the night at the venue and encourage them to come back again
• by the end of the night close up any open tabs not close by REPORTING any CC TIPS IF THERES ANY
• print out report and ask manager on duty to close me up
• prior clocking out cleaning and covering everything properly behind the bar and service well
• leaving everything clean and dry for next shift

• As my shift started i had to make sure bar was full stack with glassware plates for dinner and roll ups.
• making sure ice bins were full with ice
• empty garbage cans
• make a liquor and beer list stacking up back ups
• refilling up garnish trays, napkins and straws caddies.
• i had to fill up bottles with batch drinks and keep back ups behind the bar
• trough the night i had to make sure everything was fully stack as needed
• making sure the tap of the bar was clean by removing plates from customers as meals were finish, removing finished drinks glassware and wiping down spills
• providing costumers water at all times and as costumers needs
• by the end of the night cleaning putting garnishes away to their respective designated coolers
• wiping down bottles, reels, burning ice down from ice bins and dry them up
• washing and drying up top bar mats
• wiping and covering everything properly
• sweeping and mopping floors
• and making sure bar its completely clean and ready to go for next shift

• i started working at this venue as a bartender assistant
• opening this was bar was easy
• uncovering everything that was cover like bottles , ice bins and soda guns...
• followed by making a daily inventory shit
• making sure everything needed behind the bar was stack (beer, hard liquor, cocktail and shot glassware)
• filling up caddies with napkins and straws
• fill up fruit trays
• organizing the top of the bar, making it look nice and ready to go.
• trough the process of the night i had to make sure the bar was fully stack as things were needed
• wiping down the top of the bar and picking uo cups and putting them in the dishwasher followed by polishing every cup and stacking it back
• filling ice bins as needed
• by the end of the night everything had to be clean, dry and cover properly
• another inventory had to be done prior restacking the bar again and ready to go for next shift
• AFTER SIX MONTHS I GOT PROMOTED TO A BARTENDER POSITION
• BARTENDING WASNT A CHALLAGE FOR ME SINCE I LEARNED ALOT FROM BARTENDERS IN PRIOR JOBS

GETTING USED TO USE COMPUTERS DIDNT TOOK ME LONG, MAKING DRINKS AND PROVIDING A GOOD SERVICE AND A GOOD INVIROMENT TO COSTUMERS BECAME A PASSION FOR ME.

• MAKING DIFFERENT TYPE OF DRINKS SUCH AS SHOTS FOLLOWING STANDAR RECIPIES
• PLAYING WITH MATH AND MULTITASKING, LIKE TAKING DIFFERENT ORDERS AT THE SAME TIME WHILE MAKING DRINKS
• OPENING AND CLOSING TABS
• TALKING TO PEOPLE CREATING A GOOD ENVIROMENT AND GIVING COSTUMERS A FUN EXPERIECE.
• MAKING SURE KEEPING COSTUMERS SAVE BY NOT OVER POURING AND HAVING THEM BE INTOXICATED
• KNOWING TO READ THE SINTOMS OF INTOXICATION AND CUTTING UP PEOPLE
• PROVIDE WATER TO INTOXICATED COSTUMERS AND LETTING MANAGEMENT KNOW THE SITUATION
• RESOLVING COSTUMERS COMPLAINGS WITH PROFESSIONALISM AND GOOD MANNERS
• ALWAYS REMAING CALM ON BUSY NIGHTS PROVIDING A GOOD CUSTOMER SERVICE AT ALL TIMES
• IBESIDES TAKING CARE OF THE BAR AT THE SAME TIME I HAD TO TAKE CARE OF THE SERVICE WELL PROVIDING BOTTLES AND OR DRINKS NEEEDED TO SERVERS
• AND DOING THE JOB OF THE BARBACK AS WELL SINCE I DIDNT HAVE ONE BECAUSE I WAS THE PRIOR BARBACK

• at this venue things were different
• prior the night starting i had to help doing the set ups for every table (bottle service)
• cutting up limes and lemons
• filling up napkins and straws in multiple caddies
• stack up cocktail drinks on every set up, ice buckets. ice spoons.
• filling up crafts with club soda and others with cranberry juice
• filling up crafts with different type of sodas or juices trough out the night if needed
• polishing champagne glassware prior and after every shift
• trough the process of the night bringing set up to the tables as needed and make sure they fully stacked as needed with glassware , juices, ice, napkins and straws. limes or lemons.
• keeping table set ups organized and clean trough the night
• picking up finished cocktail glassware left around over tables
• removing set ups as costumers paid and leave. taking everything to the back of the house and wash everything needed to be washed trough the dish machine
• put everything back on their respective designated spots
• wipe down tables as needed.
• by the end of the shift everything had to be clean and dry ( set ups crafts ice buckets glassware) and ready to fot next shift

• working here at this venue really increased my experience and performance by learning different things and ways of working a bar
• my duties here were not much different from my past experience working a bar at my prior and first job at Gibsons
• things were a little bit more complex here since having to work different bars in different rooms trough out different day shifts...
• learning how to stack the bars different but with the same type of structure
• opening the bar starting up with uncovering everything that was cover followed by putting up garbage cans, filling up ice bins making a list of the things needed behind the bar such as liquor wines beer and garnishes.
• bringing everything written down in my list to the bar and stacking up every different thing on its designated spots
• making sure every well had every liquor needed, tools such as shakers,staring spoons. peelers, strainers pine glassware for modeling, garnishes such as cut up fruit and whole fruits for peeling, special garnishes for signature cocktails,
• setting up everything on top of the bar making look everything nice and ready to go, filling up napkins and straws caddies.
• trough the process of the night cleaning and wiping down the bar keeping it nice and clean .
• removing plates from customers eating at the bar and finished drinks glassware. providing glass of waters as costumers needs.
• washing. polishing and restacking glassware as needed.
• restacking up ice and back up liquor, wines , beer and garnishes as needed trough out dinner and late night.
• getting rid of garbage as cans got filled up and put empty ones back again.
• by the end of every shift, cleaning and covering everything properly, putting garnishes and whole fruits away on the corresponding cooler designated.
• burning ice down from the ice bins and covering them.
• cleaning floors as a last thing , sweeping and mopping the bar properly washing and cleaning floor mats and putting them back behind the bar again and ready to go for next shift.

• WELL.
• I started working in this venue as a stacker
• polishing silverware, plates, glassware. stacking ice for service well, making set ups for tables, roll ups. making sure there was enough of everything during the transition of every shift,
• after 6 moths i moved up to be a server assistant helping out with things over every table designated such as setting up tables properly, with putting table clothes and making sure every table had plates silverware. water glassware. folded napkins or roll ups accordingly to dinning room or bar tables... cleaning up tables as customers finished with every meal. filling up waters if needed and providing customers with any other utensils over the table if needed... cleaning and reset up tables as customers leaves for next reservation or sitting...
• after one year of being a server assistant i moved up to be a food runner... helping out to run food over the tables as food courses were ready to go.. making sure every ticket order were complete with every meal requested.. helping out at expo at times needed. getting meals ready with every garnishing needed, sides or dressing ... always making sure things were stacked at the expo such as spoons folks, paper napkin's for plates, filling up garnishes needed. preparing dressings or ketchup needed in ramekins, refilling soup pots if needed... by the end of every shift covering everything that had to be cover properly and putting garnishes and soups away in the walking cooler to a corresponding spot. cleaning expo properly and restacking up plates or silverware needed. ready to go for next shift
• after about a year and a half i moved up to bartender assistant. helping at the bar, making sure every thing behind the bar was full stacked as needed. liquor bottles. glassware. filling ice bins as needed. setting up the top of the bar with straws, napkin's and garnishes needed for every drink. stacking up plates and roll ups as needed for customers eating at the bar. cleaning plates from the bar as every meal were finished such as drinks as well. doing the same thought the process of the shift... by the end of every shift cleaning up the bar properly, wiping down bottles and reels, removing ice from every ice bins. putting garnishes away. covering everything that had to be cover properly. leaving the bar clean and cover ready go for next shift