Barspirit House Rules & Staff Responsibilities

Bartenders are required to bring a full bar kit (items are hyperlinked for recommendations), consisting of at least 1 wine key, 1 bottle opener, 2 shakers, 8 pour spouts, 1 ice scoop, 1 food-grade safe bucket for clean ice, 1 cocktail strainer, 1 jigger, 1 knife, 1 cutting board, 1 garnish tray, and 2 bar towels.​

Self-service of alcohol is never permitted. Alcohol must be served only by the bartending staff.

Drinking alcohol or taking drugs on your shift is never permitted. Doing so will result in immediate breach of contract, cancellation of payment, and employment.

Any liquid spillage, garbage, napkins, broken glass, or food must be cleaned immediately.

Attire for all bartenders is either black or white bistro. 

As a bartender, you are responsible for the alcohol consumption rate at the event and you are expected to monitor this at all times.

The bar is to be left completely clean, and you must not leave the premises until checking out with the client.

Alcohol and other ingredients should be consolidated for the client in boxes or containers provided by the client towards the end of the event. Ice should be disposed of in accordance with the cient's or venue's directions.

When bringing ice or rentals, plan to arrive early for load-out. The setup time is meant for setting up the bar with all ingredients present.

Contact the client (unless otherwise specified) as soon as the staffing agreement is signed for any further details, such as parking, and other information necessary.

If there are additional staff members and you are the first one to be assigned, relay the information discussed with the client to the other staff via email or phone.

The bar must close approximately 30 minutes prior to the Event End Time (unless otherwise discussed).

When bringing your own bar rental (if needed), please note that the bar consists of 2 X 6ft folding tables (examples linked), black linens for each table, and table risers for the front bar. An example of how the setup will look like can be found HERE.

When bringing ice tubs (if needed), please bring hauler tubs that are at least 16 gallons (here is an example for 19-gallon tubs).

Gratuity: if the client has bought out the tip jar (aka on your staffing agreement, it reads "No Tip Jar"), you may not display a tip jar unless the client explicitly asks you to (not if any of the guests asks you to). If a tip jar is allowed, tips between bartenders at the same bar are to be split evenly at the end of the event. If barbacks are working the event as well, barbacks are to receive a minimum of 20% of the total tips received.