Assess service volume experience, establishment types worked, and customer interaction complexity whilst focusing on specific examples of pressure management, drink preparation consistency, and team coordination achievements. Evaluate transferable skills from related hospitality roles and learning progression throughout Bartender career development.
Common misunderstanding: Only counting years of experience
Many managers think more years automatically means better skills. Time spent doesn't guarantee quality performance or suitable experience.
Let's say you are choosing between someone with five years in quiet hotel bars versus someone with two years in busy city pubs. The person with fewer years might have more relevant experience for your high-volume venue.
Common misunderstanding: Rejecting candidates without direct experience
Some managers only consider people with bartending experience. They miss great candidates from other hospitality roles who could learn quickly.
Let's say you are rejecting a brilliant restaurant server because they haven't made cocktails professionally. Their customer service skills, pressure management, and hospitality attitude might make them ideal for training into your bar team.
Ask about busiest shift management, challenging customer situations, and team coordination examples whilst exploring drink preparation progression, establishment culture adaptation, and service quality maintenance under pressure. Request specific details about volume handled, customer types served, and technical skills developed throughout career progression.
Common misunderstanding: Accepting vague experience descriptions
Some managers accept general claims about experience without asking for specific examples. Vague descriptions don't prove actual ability or achievements.
Let's say you are listening to someone say "I have lots of bar experience" without asking about specific challenges they've handled. Ask for detailed examples: busiest shifts managed, difficult situations resolved, or improvements they've made.
Common misunderstanding: Impressed by famous venue names
Some managers get excited by prestigious bar names without checking what the candidate actually did there. Working somewhere famous doesn't guarantee relevant skills.
Let's say you are impressed that someone worked at a famous cocktail bar but don't ask about their role. They might have only washed glasses whilst others made drinks. Focus on actual responsibilities and achievements.
Evaluate service complexity handled, customer satisfaction achievements, and technical skill development progression whilst considering transferable hospitality experience and learning ability alongside direct bartending background. Assess adaptability to different service styles and establishment requirements through specific examples of successful transitions.
Common misunderstanding: Setting rigid experience requirements
Some managers demand exact experience matches without considering potential and transferable skills. Rigid requirements miss talented candidates who could excel with support.
Let's say you are requiring "minimum three years cocktail experience" for a position that mainly serves beer and wine. You might miss excellent candidates with strong service backgrounds who could learn your specific requirements quickly.
Common misunderstanding: Overvaluing prestigious venues
Some managers assume working at upmarket venues means superior skills. Venue prestige doesn't always indicate personal competency or suitability for different environments.
Let's say you are hiring for a neighbourhood pub but prioritising candidates from five-star hotel bars. The hotel experience might not match your community atmosphere, customer expectations, or operational style. Focus on relevant skills over venue status.