Assess beverage knowledge, responsible service understanding, and hospitality standards through practical scenarios whilst testing knowledge of spirits, beer types, wine basics, and cocktail preparation principles. Evaluate industry awareness without prioritising technical knowledge over service competency and learning potential.
Common misunderstanding: Testing theory instead of practical knowledge
Some managers ask detailed questions about cocktail history or wine regions without checking if candidates can actually use this knowledge to help customers and improve their experience.
Let's say you are quizzing a candidate on the exact ingredients in a Aviation cocktail, when what really matters is whether they can recommend suitable drinks based on customer preferences and explain choices clearly.
Common misunderstanding: Focusing on fancy cocktails over basic responsibilities
Some managers get impressed by knowledge of complex cocktails whilst forgetting to check understanding of responsible alcohol service, cleanliness, and basic customer care that every bartender must know.
Let's say you are excited about a candidate who knows 50 obscure cocktail recipes but discover they don't understand when to refuse service to intoxicated customers or proper glass washing procedures.
Evaluate understanding of customer service excellence, alcohol service legislation, food safety standards, and establishment operations whilst assessing knowledge of beverage trends, pricing principles, and service efficiency. Focus on practical application of industry knowledge to customer satisfaction and operational success.
Common misunderstanding: Testing general hospitality instead of bar-specific knowledge
Some managers ask about general restaurant service when they should focus on bar-specific knowledge like alcohol regulations, drink storage, and managing bar customers who behave differently from restaurant diners.
Let's say you are asking about general customer service principles when you should be testing knowledge of how to handle drunk customers, store opened wine properly, and manage bar queues during busy periods.
Common misunderstanding: Assuming restaurant experience equals bar knowledge
Some managers think candidates with restaurant experience automatically understand bar work, but serving tables is very different from working behind a bar with alcohol laws, different customer behaviour, and unique safety concerns.
Let's say you are assuming a candidate with five years waitressing experience knows about checking IDs, calculating alcohol units, and handling aggressive customers, when these skills are specific to bar work.
Test knowledge through realistic service scenarios, regulatory compliance questions, and quality standard discussions whilst assessing understanding of professional presentation, hygiene requirements, and safety protocols. Evaluate practical application of standards rather than theoretical knowledge alone.
Common misunderstanding: Testing memorised facts rather than understanding
Some managers ask candidates to recite licensing laws or cocktail recipes from memory, when what matters is whether they understand how to apply these rules and knowledge in real bar situations.
Let's say you are asking a candidate to list the exact alcohol content of different spirits when you should be checking if they understand how to recognise when customers have had enough to drink.
Common misunderstanding: Not connecting knowledge to your specific bar
Some managers test general industry knowledge without checking if candidates understand how these standards apply to their particular bar, customer base, and service style.
Let's say you are testing knowledge of wine service procedures when your bar is a casual pub where customers want quick, friendly service rather than formal wine presentations and detailed tasting notes.