FAQ
Q: I am thinking of opening up a bar. What type of training should I have?
A: Although the best training possible comes from experience, you don't want to unnecessarily end up suffering financially or mentally while getting this type of training. Basic knowledge of the industry is a must before you plunk down your hard earned cash (or loan) to venture into the restaurant/bar industry. Those who are opening, building, or making over a new location should have good grasp of their location, customer base, and competition. You need to know your product, cost and profit margins, industry trends, designing concepts, inventory, labor laws, and insurance liabilities. And let's not forget how to successfully manage all of this once you have it all together. Basic bar management training will help those who lack these skills by providing them with practical and applicable knowledge that will give them a good foundation to get started. You can also hire a consultant to teach you these skills and help you start or manage your business.
Q: What can a consultant accomplish that I couldn't just do myself?
A: It's very true that many situations do not require consulting intervention. Simple day to day operations and non-complex issues are par for the course in this industry. However, in looking at the big picture, we can compare consulting to mediators, counselors, or any impartial position that can make observations and recommendations that we may not see, or be able to contemplate due to our immersion in the situation. Many consultants will tell business owners that without them they will go out of business. However, that notion is ludicrous. A consultant is charged with working with you to the best solutions for your business. Without YOU, consultants would be out of business.
Q: What happens during an analysis, how long does it take, and how much does it cost?
A: An analysis is
designed to collect mass
amounts of information on
one or several areas of your
business that you feel are
in need of attention. During
an analysis, the consultant
organizes this information
and prioritizes it from most
in need of attention to
least. This information is
then presented to the client
with a set of
recommendations for those
areas that are in need of
serious attention, and those
that just need to be
modified. The results of the
consultant’s recommendations
are what's known as a
project, where the
consultant will then
implement those
recommendations based on the
clients approval. In the
Food & Beverage industry,
and analysis can last as few
as two days and as much as a
month, it all depends on the
size of the client's
business, the areas focused
on, and the amount of work
being requested. Cost is
varied depending on the
consultant's time and
expenditures on the job. On
average, an owner of a bar
or restaurant can expect to
pay between $1500 and $5000
for an on-site analysis. A
web based analysis is much
less expensive however,
because the consultant has
little to no expenses other
than his or her time.
Q: How long do projects take and how much do they cost?
A: Once again it depends on the client's business, the amount of work that is being requested, and the expenses that the consultant will incur. Web based projects average between $400 and $1200. On site projects
vary greatly in price. There is no average.
Q: What is the most common problem experienced by restaurant & bar owners?
A: Lack of time. Many
owners and managers are
master multi-taskers because there is so much detail to this industry. Many times, simple disciplinary skills in organization and time management correct the problem. However, more times than not, owners and managers want to have lives outside of their work, so this tends to seriously complicate the issue when there is no additional help and the question of possibly getting some arises. This is one of the most common types of web based analysis that we get requests for.
Q: What is the second most commonly experienced problem?
A: Theft! Most owners and managers don't realize that national statistics show that one out of every four employees in the restaurant/bar industry report stealing from their employer on a frequent basis. Two out of every four report that they have stolen at least once before. Many owners and managers make the mistake of only equating stealing to an employee taking money from the business. The fact is that most employee theft occurs with product and time. Most theft prevention analyses require on-site attention.
Q: Can I ask a former employer of any prospective employee if that candidate has ever stolen from their business or have been rumored to steal?
A: Not unless you like lawsuits. The answer is no.
Q: How do I find out how old a server or bartender in my town has to be?
A: Check with your local liquor commission or liquor commissioner. Although the age to sell or serve alcohol in most states is now twenty-one, there are many states and local areas that have modifications to that law.
Q: What's the rule of thumb for how much product you should order for your kitchen or bar?
A: There are two kinds of stock, passive and active. Passive is what sits and doesn't make you money until it sells, and active is product moving out the door. The rule of thumb is the closer you are to zero passive stock when your next shipment arrives, the better off you are. Otherwise you have dusty money sitting in your storage room doing nothing.
Q: Do I have to be 21 to take bartending classes?
A: No, you can take the class at any age. But it's important to remember that in the State of Illinois you MUST be 21 years or older to bartend!
Q: Will we use real alcohol?
A: No. What you'll use is carefully mixed non-alcohol substitutes that match the liquors and liqueurs in color, texture, and smell.
Q: What's the difference between Charlie's Professional Bartending Schools and other Bartending Schools?
A: Although there are many quality bartending schools throughout the nation, most tend to focus on drink recipes and bar equipment as their primary teaching tool. The truth of the matter is, unless you end up working at a trendy high-volume club or resort, you'll forget more drink recipes then you'll ever remember. There are approximately forty drink recipes that will constitute 90% of all the drinks you'll ever make. What we feel is more important than anything else is to learn to be a bartender first, THEN learn how to make the drinks. As an owner, I know my customers come back because of your service and personality. The fact that you make a good drink is just a bonus. That's why we teach you how to bartend first and then teach you how to make great drink.
Q: Why only five days of training?
A: Because we limit our class sizes to ten people to give our students maximum instructor attention and bar time, we're able to provide an immersion technique similar to a foreign language class. If you start out bartending with no experience and don't stop, you'll quickly acclimate yourself to techniques and protocol and be fluent in standard bartending procedures by your last lesson.
Q: What kind of job can I expect to get after Bar School?
A: The quick answer is that depends on you. However likely that your first job will be a banquet bartending position, service bar at a restaurant where you can brush up on your pouring skills without the pressure of customers, a family owned business, or a chain restaurant (Bennigans , Fridays, etc..) where further training is part of their curriculum. Do not get your hopes up on starting out at a high end night club, or a swanky lounge. Remember, no beginning swimmer is ever ready to go straight to the deep end of the pool! However, there are always exceptions.
Q: What kind of money can I expect to make bartending?
A: This is one of the most common questions in the industry and there are several answers to it. First of all, it completely depends on you and your attitude and skills. Second, it varies from establishment to establishment. Bartenders at a high traffic night club may make more money than ones working at a small, family owned restaurant. However, a bartender working at a high priced lounge, may make less than one working at a very busy local bar. It all depends on your location, your experience, your people skills, and your base of regular customers (Returning customers who come to see you regularly and generally tip you well). The one thing you can count on is that no two weeks will ever be alike. One week you may earn an impressive amount of money, and the next week you may earn squat. Unfortunately, that's the nature of the business.
Q: How long is my B.A.S.S.E.T. certification good for?
A: Once you've successfully completed the course and passed the certification test, you license is good indefinitely.
Q: How common is theft in the restaurant/bar industry?
A: According to national statistics, approximately 1 out of every 4 employees in the restaurant/bar industry steal from their employer on a regular basis (cash, stock, time) while 2 out of every four only steal when it is convenient to them. It is common!
Q: What is Flair Bartending?
A: In layman's terms, Flair Bartending is bartending with a twist. You may have seen elements of Flair in movies, TV or in person. Bartenders trained in Flair believe in providing the customer with exceptional service and entertainment at the same time. Bottle flipping, ice catching, glass spinning and impressive acrobatics are but a few elements of flair. Bartenders from around the world compete annually in such competitions and make tremendous amounts of money in their careers. However, it takes personality, skill, coordination, dedication, and lots and lots of practice to become an expert in such a field.
Q: Does Charlie's offer payment plans for tuition?
A: Unfortunately we do not. If you would like to set up a payment plan prior to the class you intend to take, we would be more than happy to arrange that for you. However, your tuition must be paid in full prior to your first class.
