Welcome to Shake, Sip, Serve, your one-stop shop for all things bartending.
I’m your host, KAD, and I’ve been slinging drinks and navigating the world of hospitality for over two decades. I’ve perfected my bartending skills, experimented with countless flavor combinations, and learning a thing or two about how to keep the party going behind the bar.
Whether you’re a seasoned bartender like me just looking for some fresh inspiration or a complete beginner who is eager to whip up impressive cocktails at home, Shake, Sip, Serve is here to be your guide. In the below blog, I’ll be sharing my knowledge and experience on everything from classic cocktails and innovative new creations to essential bartending techniques and industry secrets.
I’ll also be offering tips on stocking your home bar, mastering the art of presentation, and creating a memorable experience for your guests. So, grab your shaker, dust off your favorite glassware, and get ready to embark on a delicious journey into the world of bartending!
Let’s Shake, Sip, and Serve up something amazing together.
Disclaimer: This post contains affiliate links. If you purchase through these links, I may earn a small commission at no additional cost to you.
What Actually Happens on Shift
Walking into your first bartending shift can feel overwhelming. Suddenly, you’re surrounded by glassware, bottles, ice wells, tills, and a line of thirsty customers.
But don’t worry every bartender has been in your shoes.
You may have read one of my previous post where I shared how my first bartending shift went.
If you didn’t, here is a recap: forgotten recipes, broken glass, and spilt juice.
No one is going to complete thier first shift smoothly in the hospitality industry and if you do, please share your story!
Here’s how a typical shift unfolds:
Setup (a.k.a. “Prep”)
- Stock fridges with beer, mixers, and wine.
- Cut garnishes (lime wedges, orange slices, mint sprigs).
- Fill ice wells and check glassware is polished.
- Restock spirits and check POS systems.
- Brief with the manager — specials, events, or RSA reminders.
Tip: Always arrive 10–15 minutes early. It shows commitment and gives you time to settle before the rush.
Service
- Take orders, pour drinks, and keep the bar clean.
- Handle payments quickly and accurately.
- Keep an eye on customer behaviour (RSA compliance: refuse service if needed).
- Support teammates — bar work is never a solo act.
Closing (“Pack Down”)
- Clean and dry tools.
- Empty drip trays, refill stock, and cover garnishes.
- Wipe every surface — sticky bars aren’t just gross, they attract pests.
- Balance tills and cash up.
- Debrief with the manager.
Pro Tip: Closers often do more than beginners, but it’s the best training you’ll ever get. I personally loved close more than open but I will never let my staff know this!
Common Challenges and How to Handle Them
Your first shift will test you — and that’s okay. Here are common challenges and how to face them:
- Overwhelmed by orders:
Break it down. Take one order at a time and call for help if needed. - Spilling a drink or making a mistake:
Own it, fix it, and move on. Everyone makes mistakes. - Difficult patrons:
Stay calm, follow RSA guidelines, and lean on your manager or security. - Memory overload:
You won’t remember every cocktail immediately. Write notes or stick to recipes until you build confidence.
note: On my first shift, I dropped an entire bottle of juice in front of a packed bar. Embarrassing? Yes. The end of the world? No. The boss laughed and said, “Welcome to the team.”
Learning to Multitask Under Pressure
Bartending is a masterclass in multitasking. You’re:
- Pouring beers.
- Mixing cocktails.
- Checking IDs.
- Wiping spills.
- Chatting with customers.
All while the music’s loud, the orders are piling up, and the ice is running low.
How to improve:
- Group similar tasks (pour all beers first, then cocktails).
- Use downtime wisely — restock or prep when it’s quiet.
- Don’t panic — speed comes with practice.
- Learn “round building” (making multiple drinks in logical order).
RSA reminder: Under pressure, it’s tempting to overpour. Stick to your jigger until you’re confident. Accuracy matters more than speed in your first shifts.
Etiquette with Coworkers and Customers
Your first shift is also about fitting into the team.
With Coworkers
- Respect the “bar flow” — don’t block the service area.
- Share tasks (stocking, cleaning, serving).
- Communicate — a quick “behind!” or “ice down!” prevents collisions.
- Be humble. Watch, listen, and learn.
With Customers
- Greet with a smile — even when busy.
- Don’t ignore someone waiting — a quick nod shows you’ve seen them.
- Stay professional. Customers will sometimes test your patience, but you represent the venue.
- Know how to politely refuse service (RSA compliance).
Story: I once had a new coworker who apologised after every drink they served. I told them, “Never apologise for doing your job own it.” Confidence builds trust with both customers and your team.
Surviving Your First Late Night
One of the biggest shocks for beginners is the late finish. Bars often close at 2–3 a.m., and you’ll be packing down long after the last drink is poured.
How to survive:
- Eat before your shift. Running on Red Bull and fries won’t cut it.
- Stay hydrated. Water behind the bar is essential.
- Wear good shoes. You’ll be on your feet 6–10 hours.
- Plan your transport. Uber, night buses, or carpool with coworkers.
- Wind down after. Don’t just crash — stretch, shower, and eat something light.
Pro Tip: Your first late night will be tough, but your body adjusts. Before long, finishing at 3 a.m. feels normal.
Takeaways
- Your first shift will include setup, service, and closing — each stage is essential.
- Expect challenges, but see them as learning moments.
- Multitasking under pressure is a skill that improves with time.
- Good etiquette with coworkers and customers will earn you respect.
- Late nights are tough at first, but preparation and mindset make them manageable.
The bartending community is a vibrant and supportive one, and I’m excited to build that community here on Shake, Sip, Serve.
I’d love to hear your thoughts, questions, and experiences in the comments below.
What are you shaking up these days?
What topics would you like to see covered in future posts?
Let’s connect and continue the conversation!
Liquor & Gaming NSW: This website provides information on liquor licensing, responsible service of alcohol (RSA) training, and regulations for serving alcohol in NSW. It’s essential for anyone working in the hospitality industry in NSW. You can find it here: https://www.liquorandgaming.nsw.gov.au/
Keep reading: . Bartender Career Pathways in Australia