Societal conditioning, as well as the media, teaches most of us to value food and be patient while waiting for it. Furthermore, food is usually eaten at a waiter-served table, so customers remain with their date or their group, so they usually don't have a problem about waiting for a bit. Drinks on the other hand, are often ordered at the bar. The ordering guest is cut off from his/her group/date and therefore feels slightly insecure, perhaps paranoid, or even aggressive. Every reason to make sure that you can serve up the necessary drinks as quickly and efficiently as possible.

Speed in drinkmaking is achieved by working ergonomically and in a team behind a well-laid-out bar, using both hands, thinking ahead, and maintaining a good average drinkmaking speed. An intelligently designed drink list will help maintain a consistent "time spent vs. profit" ratio.

This section is intended to get you to really shake up your bar! You'll discover simple steps that you can take that will dramatically improve your efficiency. These suggestions, along with advanced sales techniques, should really strengthen your bar's profits.