Your staff represents your restaurant, whether it is a fast-casual or fine dining restaurant, no matter how big or small.

You want them to be as well-trained as possible, so they can provide the best customer service. You want to make sure they’re well-trained so that they can provide the best customer service.

Positive interactions between your staff and your customers can make the difference between customers who return to your restaurant or those who don’t.

This article will show you how to train your staff so that they can serve drinks in the correct way and give customers a good experience.

What you can offer

Your staff should be properly trained because drinks play a key role in ensuring that your diners have a great experience.

If you make customers wait too long to get a drink, they will be unhappy.

Make sure that you offer a variety of drinks to complement your menu. Decide if you will offer non-alcoholic beverages, beer, wine or liquor. Also, consider whether specialty drinks and/or drinks for after dinner are included in your menu.

Consider the garnishes that you will use for your cocktails as well as your non-alcoholic beverages. Research the best garnishes to use.

Use the right glass size

Teach your employees about the size of glasses. Specific sizes are available for different drinks.

Serve drinks in the right glass. Serve drinks in the correct glass to maximize their appearance and flavor.

Here’s a quick reference to the right barware.

• Cocktail glasses are best for drinks weighing between 3 and 6 ounces. Most often, it’s served “up”, without ice. This glass is used for any short drink, classic cocktail, or a variety martinis. These glasses come in a variety of styles. There are stemmed and stemless glasses. Stick to six ounces of liquid or less. If you exceed this limit, your cocktail will lose its freshness halfway through.
• This tall, stout glass can hold up to 16 ounces. This glass is used to make tall drinks, such as highballs or mixed drinks with a lot of ice. Your server will often mix this drink in the glass by pouring ingredients over ice, stirring and then pouring. High ball drinks like the Bloody Mary or Zombie are very popular.
• Collins glasses are similar to highballs, but they’re usually narrower and taller. This glass can be used for the Tom Collins cocktail, the Harvey Wall banger, the Long Island Iced Tea and the Shirley Temple or Roy Rogers.
• This is a small tumbler. The Old-Fashioned (rocks) glass is a short tumbler. The glasses can hold 6-8 ounces, or 10-12 ounces in the double old-fashioned. Old-fashioned glasses are used to serve liquors like whiskey neat or straight. Double old-fashioned are for mixed drinks and straight liquor pours with one ice cube.
• Shot glasses come in a variety of styles, sizes and shapes. The shot glasses hold either straight shots or mixed drinks, usually about one and a half ounces. The bottoms of these glasses are usually thicker, to prevent them from shattering when the drinker hits the glass.
• Margarita glasses are available in a variety of sizes, but they all have the same distinctive shape with rounded double bowls and a wide rim to add salt or sugar.
• Champagne glasses are available in different sizes and only used for serving champagne. These glasses are typically tall, tapered and thin.
• There are two different types of wine glasses. The white wine glasses are taller, more open, and the red wine glasses have a smaller bowl. These glasses should only be used for wine or wine cocktails. Use the white wine glasses if you are serving ice.
• The beer glasses are also available in different shapes and sizes. They can be interchanged. Pints are usually 16 ounces in size and should be pulled straight from the freezer. The Pilsner Glass holds between 10 and 14 ounces. The unique fluted shape of the glass is used to serve light beers. It’s nice to have a beer mug for customers so that their hands do not get cold.

What time should you take your drink order?

You should order drinks as soon as your guests sit down.

You’ll want your servers to offer water when they greet guests, as nobody should sit thirsty.

The servers can share the drink menu. They should be able to take orders and serve them quickly.

How to serve drinks

When your servers bring drinks to the table they should handle them from the bottom.

Tell server to never put their fingers or hands near the edge of the glass. Why? Why? Even if they wash their hands multiple times, they will still carry bacteria.

Handle glassware only by the handles, stems or bottom.

Follow the rules of etiquette when serving. If you know the name of the honoree, serve the women first. Then, men and then children. Serve the elderly at the start of the meal if they are present.

As you serve your guests, start at the right-hand side and work your way around the table according to seating arrangement.

Tell the server to place the glass on a napkin or coaster. The drinks are placed on the cloth if the table has one.

Remove the glasses as soon as they are empty to avoid wasting money. Refilling wine or water glasses without touching them is the best way to avoid wasting money.

If the server cannot reach the glass they should ask your guest to bring it closer.

Remove the glass from the drink you are refilling.

You’ll need to teach your staff some details about serving wine.

When pouring wine on the table, use a napkin to remove any excess drips.

Before pouring, you should also let your guests smell the wine and consent.

Never hold a wine glass by its bowl. Always hold the stem. If you don’t press your hand against the glass, the wine will remain cooler for longer.

To conclude

Your guests will appreciate your staff’s ability to serve drinks correctly.

Your servers should also memorize the drink menu so that they can offer choices to your clients.

The best way to provide the best experience for your customers is by having well-trained servers.