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Summer 2016 hosts some of the biggest global sporting events in the world. As a bartender this means you can expect larger, busier crowds with many customers packing local bars and venues to soak up the atmosphere.

This is great news for bartenders as busier venues lead to higher profits and tips. We have teamed up with the Diageo Brand Ambassador team to find out their top tips to preparing for these busy summer nights and to make sure you score points with your customers.

  1. Clear your work station or bottle well of any spirits not listed as the drinks offering for the evening as they are taking up valuable space.
  2. Replace cleared bottles with duplicates of the spirits you will be using throughout the service so you will not have to replenish as often.
  3. Pre-cut plenty of lime wedges (or whichever garnishes are being used for the evening) to avoid spending time preparing this during service. Place in containers with a damp napkin over them to keep them fresh and ready to swap in once your station has run out.
  4. Ensure you have backups of all products close to hand and they are not locked away in a store room or in a kitchen fridge.
  5. Check your glassware for the evening to ensure you have enough. Remove any styles not being used for the evening to make space for that the style you are using (in this case highballs) ensure they are the closest to hand.
  6. Ensure that you check post mix levels before service if using a soda gun.
  7. Make use of quick buttons on the till if possible to ensure cash transactions are as fast as possible.
  8. A pre-service run through is always invaluable. This way everyone knows exactly what is or is not on offer, how the drinks are to be presented, how to charge for them and where the products and glasses for their area are.
  9. Establish a chain of contact before the shift to ensure that if stock is running low everyone knows who is to replenish stock and glasses.
  10. Ensure you alert the correct person when you are starting to run low and not once you have run out.


Once you have mastered these top tips suggest promoting a few key serves to recommend to customers on busy nights. These serves are fast and delicious making them perfect for serving when the bar is busy.



200ml Cola

1 Lime wedge

METHOD: Add Captain Morgan to a tall, chilled glass.

Fill the glass three-quarters of the way with ice and top up with cola.

Stir with a bar spoon and garnish with a wedge of lime.

(2.0 standard drinks*- 1.6 units per serve)



100ml Lemonade

1 Lime wedge

METHOD: Fill a Highball glass with cubed ice, Add Gordon's Gin and top with lemonade.

Stir to combine and garnish with a lime wedge.

(1.0 standard drinks*- 0.8 units per serve)


25ml Smirnoff No. 21 Vodka

100ml Cola

1 Lemon wedge

METHOD: In a glass with ice, add Smirnoff NO 21 Vodka, and cola.

Garnish with a lime wedge.

(1.0 standard drinks*- 0.8 units per serve)

(*One standard drink contains 8g of alcohol)

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The DIAGEO BAR ACADEMY word and associated logos as well as GORDON’S, CAPTAIN MORGAN and SMIRNOFF words and associated logos are trademarks belonging to Diageo or used by Diageo with their owners’ consent © Diageo 2016.