When your waitstaff is serving customers away from the bar, they need to have the adequate tools to serve both quickly and efficiently. Peak hours can be overwhelming for servers, but customers still expect to be served the right drink in a reasonable amount of time.
Bar Trays
Allow waiters to carry more and save your glassware. Keep an assortment of smaller sizes on hand for different orders. Glasses are especially heavy when full, so do not order bar trays that will be too heavy to carry when filled. Smaller loads may take longer, but they will not be as heavy and could decrease accidents.
Use cork trays for carrying beverages as your glasses will not slip on the cork surface. Some plastic trays have a rubber non-slip surface on top that are great for bar use.
Carrying drinks on trays as opposed to carrying them in bouquets saves your glassware in the long run. The clinking of the glasses when pushed together in a bouquet makes them prone to breakage.
Ice Scoops
Mandate the use of ice scoops. By stocking up on ice scoops you reduce the risk of your staff using glassware to scoop ice. Using glass to scoop ice makes it more prone to breakage. If the glass does break, it will be impossible to find in your ice bin, and could end up in a customers drink.
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Aprons
Suit up your waitstaff in aprons to hold straws, tip trays and a pad for taking drink orders. The aprons protect the customers food from your waitstaff's clothing.
Tip Trays
Stock up on tip trays for your bar area, so that customers can receive their checks and have a place to leave their tip for the waiter or waitress. Order at least one per table. Not all of your tables will need a tip tray at the same time, but this covers you if tables split checks or if some trays get lost or cracked.
Corkscrews
Give each member of your waitstaff a corkscrew, especially in a wine bar. This allows them to open wine bottles at the table when your customers are served.
Ashtrays
Have plenty of ashtrays, if your bar allows smoking. There should be at least one per table of four, and one every five feet along the bar.
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