Sample Answer:

I've been bartending for 2 years at a high-volume sports bar. I typically handled 150-200 customers per shift, managed a full bar during game nights, and consistently received positive customer feedback. I'm certified in TIPS and knowledgeable in classic and modern cocktails.

Sample Answer:

I would stop serving them alcohol immediately but offer water or food. I'd speak to them privately and respectfully, explain that I care about their safety, and offer to call a cab or rideshare. If they became confrontational, I'd involve security or management.

Sample Answer:

I love making an Old Fashioned because it showcases fundamental bartending skills - proper muddling, the right balance of sweet and bitter, and presentation. It's also a great conversation starter with customers who appreciate classic cocktails.

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I acknowledge each customer with eye contact and a nod so they know I see them. I serve in order of arrival while batch-processing similar orders. I might say "I'll be right with you" to waiting customers. During rushes, I focus on speed without sacrificing quality.

Sample Answer:

A customer once insisted their drink was made wrong when I knew it was correct. Instead of arguing, I apologized for the misunderstanding and offered to remake it to their preference. They appreciated the gesture and became a regular who specifically requested me.

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I would report it to management immediately. Stealing affects everyone - the business, our tips, and team trust. I wouldn't confront the coworker directly but would provide management with specific details of what I observed.

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I make recommendations based on what the customer already ordered. If someone orders vodka, I might suggest our house-infused options. I describe drinks enthusiastically without pressuring. "Have you tried our signature martini? It's really popular" works better than pushing expensive options.

Sample Answer:

[This is a practical test] Muddle sugar cube with 2-3 dashes Angostura bitters and a splash of water. Add 2oz bourbon, stir with ice for 30 seconds. Strain into rocks glass over large ice cube. Express orange peel over drink and garnish.