Bartender

1. General characteristics of the profession

Prepares drinks, makes coffee. Serves visitors to the bar, gets a calculation from them. Monitors the quality of products. Bears a liability and draws up documents for the products sold.

2. Requirements for the individual characteristics of a specialist

Successful activity requires good visual-motor coordination, a linear eye gauge, ability to distribute attention, the ability for rapid oral counting in the conditions of interference, good operative memory and the ability to communicate needed by service professionals (tolerance to numerous contacts, business communication skills, constructive perception of criticism in your address).

3. Medical contraindications

The work is not recommended for people suffering from diseases: respiratory organs (tuberculosis, chronic pneumonia, etc.); cardiovascular system (hypertension, heart defects, etc.); musculoskeletal system (spinal deformities, chronic rheumatism, etc.); nervous system (fainting, neurosis, etc.); skin localized on the hands (dermitis, eczema, etc.); organs of hearing (reduced hearing).

4. Requirements for training

Must know: the types and range of drinks; merchandising characteristic of products, temperature regime of their storage; cooking technology and recipe; product release rules; rules for issuing financial reporting documents (invoices, invoices). Must be able to: work on special equipment; prepare drinks according to recipes; execute financial reporting documents; quickly make calculations in the mind and on the micro-calculator.

5. Related professions

Cook, food seller, waiter.