In busy times, such situations may occur, but if they happen repeatedly, it's important to address them. Firstly, teach the individual listening skills, as many accuracy issues stem from not fully listening to the customer. Secondly, time management may be a challenge, and they may not be able to manage tasks effectively. Lastly, assess the guest's behavior—if the guest is particularly demanding or fussy, handle the situation accordingly.

1. Pre-Shift Meetings: Before the rush begins, we have a quick team briefing to assign roles, review the menu, and address any potential issues. This sets clear expectations and prepares everyone mentally for the peak hours. 2. Zoning the Bar: Dividing the bar into zones and assigning specific bartenders to each area prevents overcrowding and confusion. For example, one bartender handles the well station while another focuses on customer interactions at the bar top. 3.Non-Verbal Communication: We use subtle gestures or signals to communicate quickly, like pointing to an empty bottle or nodding to indicate readiness for the next order. This minimizes .

Bartenders clashing during busy times can disrupt operations and negatively affect the customer experience. Ensure bartenders have effective communication practices to coordinate tasks efficiently even in high stress situations. Allocate tasks to each bartender to prevent overlaps, confusion, or arguments over responsibilities.

- Assess the situation: Determine the root cause of the conflict between the bartenders. - Open communication: Encourage a dialogue between the bartenders to express their concerns in a controlled environment. - Conflict resolution training: Provide training on conflict resolution techniques to help staff manage disputes professionally. - Shift adjustments: Consider revising shift schedules to minimize interaction between conflicting parties if necessary. - Mediation: If needed, involve a neutral third party to mediate the conflict and propose solutions. - Policy reinforcement: Remind staff of workplace policies regarding conduct and the importance of teamwork, especially during busy periods. - Support system: Create a support

Mis En Place should be taking seriously and effectively to ensure work is smoothly ,this will help easy work flow, preparation before actual work or before work begin not only help making work smoothly but also faster all so, placing placing specialist in the right positions normally prevents delays as well

First of all, identify the origin of this situation, which could be three possible causes: 1. Unclear operating procedures. 2. Poor level of supervision, or; 3. Attitude problems of the team members. If this were the case, by solving this, cause 1 and 2 could be avoided or reduced to avoid the situation described.

To handle bartender clashes during busy times: 1. Clear Communication: Use simple protocols like hand signals or call-outs to reduce confusion. 2. Assign Roles: Divide tasks (cocktails, beer, restocking) to avoid overlap. 3. Team Culture: Build trust with pre-shift meetings and regular team-building. Quick fixes like stress management or having a senior mediate conflicts can also help. How does your team handle peak-hour stress?

Fighting amongst bartenders can adversely disturb service delivery and negatively affect customer experience. It is very crucial to put in place measures that would ensure a harmonious environment all the time. *Setting ground rules foster guidelines for behavior during peak times. This can include respect for each other, no shouting, and handling disagreements privately rather than in front of customers tensions. *Problem solving encourage bartenders to focus on solutions rather than blame. If a conflict arises, guide them to discuss the issue and work together to find a resolution.

Not everyone gets along, not everyone has a professional attitude that avoids conflict. If the team is big enough to roster and separate individuals who clash that is one way of determining if a staff member is just not a team player. Address conflicts calmly, investigate causes, speak to staff individually and advise them what is acceptable behaviour and the consequences of inappropriate behaviour in the workplace. Staff may have to go if conflict and associated behaviour continues. A problem with many young people is that self entitlement and that they can say and do what they like. Set the standards of behaviour and uphold them. I have found it easier to create a positive workplace when you don't put up with poor behaviour.

If two bartenders split station one bartender for signature cocktails and mocktail and another bartender for beer and classic cocktails also next day station change so it's improved more from busy operation 😀 😉