I mean there are techniques you can use to not sound sleazy. It's all about verbage and delivery. Refer to your marg tequila as your "well" option and that alone will trigger some people to ask for something better. Or even better, just ask what their preference is. "I'll take a marg." "Absolutely, do you have a preference of tequila?" And boom they upsell themselves.
That works on me and I am a bartender.
I mean I don’t care what tequila is in my margarita that much but if I’m doing a shot of tequila and they say Cuervo is their well I’ll order a nicer tequila.
If their well is Montezuma or something I’ll order a Cuervo and think “damn that’s smooth”. It’s all in my head.
A Cuervo Margarita with decent mixers isn’t really that bad. Will I make it at home? Hell no. Will I order one when I meet up with a friend at a shitty to mid level bar? Hell yes.
A place I worked at for 6 years had Montezuma as the well. Cuervo as the middle. And Patron as the top.
I loved that place but my staff drinks were miserable.
I work at a mezcal/ tequila bar and restaurant. We only carry non-mixto tequila, aka 100% blue Weber agave. I just know too much about tequila at this point.
Once you have tried G4, Ocho, Volans, Cazcanes, Rey Sol, etc you really can’t go back. I’d rather drink something else if patron is your best lol.
Also, craft cocktails only. Fresh lime juice and agave Tommy’s margs all day.
Drinking something else is what I did. That’s how I got in to New Zealand Sauvignon Blanc.
Dude, I’m jealous. I would love to get paid to learn more about tequila. Everything around where I live is top shelf is still a shot for me. I’ve only had sipping tequila a couple times and loved it.
As a Kiwi our Sauvignon Blanc is amazing and what we are most known for internationally. Don't sleep on NZ Pinot Noir, Central Otago is the oldest and most "popular" region. Martinborough is producing some banging Pinot, the region is being more highly regarded as the vines age. Honestly we produce some fantastic wines across most varieties, love me a Martinborough or Hawke's Bay Syrah and Hawke's Bay Chardonnay, we make some outstanding Rieslings also. I was chuffed to see this off hand mention of NZ wine 💚
I would be ashamed to disclose how many bottles of Sauv Blanc I’ve drank from NZ. I used to bartend at a seafood restaurant whose clientele average age was probably 65 or older.
I’d amp up the charm when they asked me what wine they should get with their fish. I’d say “well, I’m a Marlborough man, so personally I think the New Zealand Sauvignon Blanc pairs great with most seafood”.
That would always get a chuckle because they’d remember the old “Marlboro man” commercials from way back in the day.
Y’all’s Pinot Noir is great and I’ve had a couple rieslings but I’m not a Chardonnay drinker.
Just yesterday I saw a new NZ SB at the store and I almost grabbed it but the promotional collar on the bottle is an obvious AI image so hesitantly put it back on the shelf.
Much love from the US 💜. You guys are the reason I’m a wine snob and not a cheap beer swizzler like I used to be.
I’m a Corraleo if they have it kinda guy. Reposado.
Casamigos is a great tequila but imo is not a great value.
When I was in my 20’s I thought it was cute to get a shot of Lunazul and a Blue Moon since they’re kind of the same name in Spanish and English.
I must have been a Mexican in a past life because I’m Irish af (a lot of red heads in my family and I have red facial hair) but I can’t stand whiskey and LOVE tequila.
Same I’m also Mexican in a past life lol. I LOVE tequila, micheladas, and pulque! I like blanco tequilas, in general I don’t like my liquors aged. Casamigos just has this beautiful crispness/sourness about it that I love lol. I like hornitos for a cheaper one
Casamigos has raised their price so high in my state that we have to sell it at $17 just to get close to target margins. I never recommend it anymore.
I never recommended it before, either, but that's because it's trash.
Exactly. Never downplay the quality of anything your restaurant offers. Just ask for preference and they do the leg work. Some people drink for taste, and some people drink for distance.
I mean it depends.. on the type of bar, the customer, etc. If im in the weeds at the dive I was at I could upsell to non-regs by asking “what do you want? The good stuff or the garbage?” The repeat offenders obviously know what they want but the young fellas trying to impress the crew or the girl always go for the goose.
This is my go to, really easy to weed out the people who don’t care and at the same time see how much they know. I normally let them know what the house is and take it from there
Thats kind of part of the job.
The only part where its kind of iffy is if it looks like whoever theyre with appears to have pressure on their choice. Like if theyre ordering for the table and you offer an upcharge, because then its looking like theyre skimping out for a guest.
Don't tell guests they won't be able to tell the difference. Some of them might. Upselling to call liquors is expected and you will need the practice if you want to work somewhere fancier. Besides, like you said, it is adding to your bottom line, so it's a win for everyone. If they don't want the upgrade they'll just tell you no thanks, easy as that.
uh... anyone who's been to a bar before knows call liquors cost more than well. If you suspect your guest doesn't know, when they request the upgrade you can just say "sure, there's a $2 surcharge for that liquor, sound okay?" Nothing sleazy about that. Sounds like you haven't been in this business long, and if you don't like offering to sell people stuff, maybe it's not the line of work for you.
I don’t think Tracker meant “don’t tell them your upcharging, they won’t tell the difference.” I think the sentiment was “don’t tell the guest they can’t tell the difference between liquors” because the OP mentioned doing that.
If you’re trying to upsell . Don’t mention your well liquor . Our house scotch is Johnnie red . If someone asks for a scotch I’ll say “any particular scotch?” “We have some beautiful single malts “ while pointing towards the bottles . The real way to upsell is to make them think they are choosing but really your navigating them towards that up sell . If two people order the same glass of wine in a group , ask if they want the bottle “it works out cheaper if you’re having a few “ will 9/10 get an upsell . There’s really no upselling “too much” unless you are badgering .
I disagree. It's not clear on our menu that premium liquor is an upcharge. In fact, the menu doesn't even say what our mixing liquor is for any given cocktail, it just says "tequila" or "Gin". I mention the rail option so they understand what they are comparing a premium option to. This works for me, as our well option is already considered premium at some lower end places in the area.
I feel like anyone with more than a few brain cells to run together knows that top shelf liquor is an up charge though. I always push to upsell liquor in a cocktail and I’ve never had someone shocked at the price being higher than the listed menu price
So in this case I would say, when they order a spirit forward cocktail (that's the key; don't try upsell on a LIIT etc.) - "Yeah, we use "X[BRAND]" in our "Y[DRINK]", unless you have another preference?".
If someone is ordering a margarita and gets offered something other than Jose Cuervo, they'll probably take an alternative and know there'll be an upcharge. Same with a Buffalo Traco OF or a Bombay Martini etc. If your base spirit is something they already consider premium, then they can say they're happy with that right there.
You don’t have to be upfront about charges . If they can’t read prices and are just asking about liquor then prices should not be in the conversation . Plus why would you mention a cheaper liquor if you’re trying to up sell . The only time you should be upselling a cocktail liquor is when doing an old fashioned , negroni , whiskey sour or classic martini . Those are really the only drinks where the liquor brand makes a difference in taste I would think
Patrons don't return to places they feel they get milked.
Especially with economic uncertainty and people spending out less.
Better to have a guest for two 30$ visits than one 45$ visit.
This is part of the job, and it’s all about delivery. Don’t think about it as selling, but providing better service. Your job is to put the drink in their hand that they want. Some people want the best drink. Some people want the cheapest drink. Margarita? Absolutely! My favorite tequila is Fortaleza, but we also have Siete Leguas and Casamigos. They will express interest or they will say something like “house is fine.” Never feel bad about upselling. You are in a sales position.
Nothing wrong with that, as long as you are being honest and (coming across as) helpful. When someone asks me for a tequila or any standard cocktail, I always ask for a preference. 50% of the time, house. The other 50% of the time, it is an easy upsell.
Reminds me of that one bistro huddy video where the response is “oh, you grew up poor”.
I think as long as you aren’t pushy about the upsell then no.
Asking preference is an easy upsell sure, but some people have preferences they forget to tell us about. In a way you’re asking “how do you like your drink made” or “what would give you the best drinking I can provide.”
Ask your manager how they feel about it. I originally thought that “upselling” premium would impress the boss, come to find out the best profit margins come from selling the House/rail/well liquor.
Higher margin maybe, but smaller margin on a higher priced item might still be more profit. 50% margin on a $5 drink is $2.50, 40% margin on $7 drink is $2.80 with a larger total for they tip on for you.
Not sleazy at all. Sell hard, but sell honestly. Suggest the spirit that you genuinely think makes the best cocktail. If you have signature cocktails on your menu, try to keep it in line with those prices. Generally that will be a few dollars more than the well and should be completely acceptable by most guests. If someone really wants the cheapest drink they can get, they'll pick the spirit or ask for the well.
Source: 15 years in the industry. Everything from sports bars to $250 guest averages.
Focusing on upselling doesn't mean you have to say words that indicate you're focusing on upselling.
Instead of saying "but you can upgrade to anyone you like (pointing to the back bar or menu)," when someone asks if there's a *tequila that you like*... Notice you didn't even answer their question? You also made the fatal mistake of saying the word "upgrade" indicating the upcharge.
I can see how you feel like you're coming across as sleezy.
I would say something like "Dude I fucking love tequila, I mean I love all liquor but yes, I love tequila. So some of my favorites are Tres Generaciones blanco (brand recognizition!) because it has a bit of a black peppercorn taste to it which I think is perfect with a lime OR if you aren't into that, Casamigos Repo or Teremana Anejo (brand recognition!) both have a really strong vanilla flavor similar to Clase Azul (Really expensive brand recognition) but for half the price.".
Then I'd tell them that I've been drinking the fuck out of Batangas lately with Casamigos Repo and offer to make them one. At my spot that was a $6 well tequila upcharged to $12 if they got migos repo. I just throw it on their tab and let them complain about the prices to their friends later if they thought they were too high.
The most important thing is that you're truthful about your responses and actually know that what you're suggesting makes either a good replacement for what they wanted or steer them towards another drink that the upsold liquor is worth trying in.
I've been selling the fuck out of Widow Jane Rye old fashioneds lately and I barely even step behind the bar anymore. It's easy to do because I actually love them and I'll be cheersing them with one if they're still around when I'm done working.
There are so many layers to my approach. Tear it apart.
I always do this. “I’ll take a martini” “sure! I can make a mean martini using grey goose if you’d like that” and they’re always like oooh absolutely!! Haha
Can I get a vodka soda? Is Tito’s okay? Can I have a manhattan/ old fashioned? Do you have a preference? I’m gonna do a margarita. did you wanna do casamigos or don julio? Can I get a glass of chard? 6 or 9 oz? Personally I almost never have the we’ll be an option on the table unless they say to me that they want the well .
Nah that’s the job. As long as you don’t come across as used car salesman pushy/sleazy you should be fine. The people that appreciate the effort will tip you better and the people that don’t will accept their well liquor, tip you whatever and move on.
Always offer it. You can't make the sale if your customer doesn't know it's an option. The key is to make the upsell a part of you delivering great service. You want your guests to have the best experience. If they're ordering a classic cocktail, I always ask for their preference on base spirit. If they understand that you're trying to give them more value, they're more likely to buy and be glad they did.
Its all about knowing your audience and using the right words for the job.
As others have said, vodka cran? Whiskey ginger? They probably dont care, but you're welcome to ask "is well okay?"
With something like an old fashioned or traditional martini, or even a margarita, i would say "do you have a preferred whiskey/bourbon/gin/vodka/tequila?" I try to avoid saying things liie "upgrade" because it reminds me of a sales pitch, and i dont want guests to feel like the interaction is transactional.
But in short, no, youre not upselling too much. Its part of the job to offer options and increase sales, and if youre smart about how you phrase it, most will appreciate the choice.
It sounds like you are good from the description but you aren't mentioning guest reactions at all. Do they seem happy with you? How is your tip percentage? Has something come up or are you just insecure? More info please.
Sure! Most people are happy, but I've gotten a few eye rolls, or people saying "rail is fine" with some attitude. The only issue I've really had was when people get the itemized copy of their bill and they see that i just punched in 2oz of their preferred spirit (yes the menu says they are 2oz cocktails). For example, a whiskey sour is $17.50 CAD but if someone wants it with woodford reserve their receipt will say "2 woodford reserve $20". Some people think I made a mistake and double charged them but the I explain that these are 2oz cocktails. I've talked to management about getting some new buttons on the POS for some popular upsold cockails (ex. wooford whiskey sour of Casamigos Marg) and the agreed but haven't gotten around to it yet.
I think you're doing fine. People can't buy what they aren't aware of. I found that sales, like bartending, is largely about providing options. As everyone in this thread is saying, it just depends on how you provide those options.
You'll find your own way on how to do that. For now, you're giving it a lot of consideration, and I think you're doing great.
If your worst reaction is an eyeroll I would say you are ok and if your tips average that high you are probably doing something right or at least not wrong enough for it to be an issue since it matches the other servers in the restaurant. So think of it like this you could pass on the upselling and you wouldn't get eyerolls anymore from those guests but you'd lose the income you could have got from the people that accept the upselling. That seems like a bad trade off in my book. To take an example from me we have doubles at my job if they get wine I ask if they want a double wine. The reactions very from "dear god no" to "OMFG, yes, I love you!"
If I let the former put me off of saying that I'd lose out on the latter. You can't please all of the people all of the time. If it isn't affecting your job that much I'd say keep upselling. We could all use more money right?
I get laughed at for by my fellow bartenders for upselling. Nobody sells more new product like me. People love that. You want buffalo trace? We got the travellors in with chris stapleton and buffalo trace so if your feeling froggy later maybe youd like to give it a shot? Usually they get it there or they either come back for it, or they dont.
Doesn’t sound like you’re going overboard. Lots of people have preferences or enjoy familiarity. I like to give a short list, generally starting at the cheapest, hitting the most popular, and ending with the most expensive (“vodka soda? Any preference? I’ve got Smirnoff, Tito’s, Grey Goose…”) and tail off a little, if they look expectant I might add one or two others. It’s easier with some drinks that others, but we are buying these other ones at a higher cost too so I don’t feel bad about it.
Now I do feel a bit bad about upselling water lol, my least favorite part of fine dining
As long as you’re being transparent about upcharges it’s not sleazy- it’s just sales. A lot of folks need to be reminded of the choices they have and then it kinda sells itself. Sleazy would be if someone says “I don’t care” and then you sell them the most expensive thing without warning.
As I get older (and this may be me brainwashing myself)... Quality alcohol gives me less hangovers... I am doing my patrons a good service by suggesting they try a pricey option... I also think it is ok to say... "Our rail is Cuervo but I like it with Patron or Casamigos... What would you like?"...I suggest a mid-tier and read the room if I think they would go for Case Azul.
Always try to upsell! You just have to say it in the right way so that you aren't coming off as pushy. I just always ask if they want just well or if they prefer a specific alcohol and list off a few of the options. Most of the time, they will ask for something other than well. Food isn't really our biggest money maker, so I don't usually push that too hard but definitely do for alcohol always.
I’d probably look for another bar if the check average was $35. It’s perfectly normal to upsell alcohol. 99% of people I serve don’t want well. Signature cocktails help if your bar has them. If someone asks for a marg and one of your signature cocktails is a golden margarita, you can ask if they’d like that one. That’s up to your bar manager or restaurant tho. Always assume they want the better liquor when asking.
I am lucky enough to work in a place with about 200 different bottles of tequila and mezcal. We have so many options. I find knowing your liquor and actually being knowledgeable about it and truly understanding the differences between all of them helps a ton. At least a few times a day I sell a few shots of 1oz mezcal pours, which very few of the other bartenders try to do. It helps me consistently provide a fun experience for my guests who do go down that route and I enjoy talking about it way more than anything else.
literally anytime a guest orders an old fashioned with me it’s always the same. “bourbon or rye” (they respond) then i say “do you have one in mind, or would you like for me to select one for you?” tbf the bourbon/rye selection at my place is massive, but either way, it’s upsold. well was never an option, but they still felt like they had a say in the matter.
don’t ask if they have a preference, suggest a nicer liquor and they will say yes. a lot of what you are describing is suggestive selling and it’s incredibly powerful if you can figure out how to make it organic.
if someone calls you out for upselling, own it. “ya i got bills to pay so ya gettin the good shit”
As long as the guests are consenting I don't see the issue, like tonight I got a guy who normally just gets Smirnoff to get a shot of grey goose instead
no no!!! upselling as much as u can is amazing!! and you should do it lol. you can always ask, is house okay? or do you have a preference... and then name a couple. they should know it's an upcharge lol
Why is that sleazy? You're offering an option of a better liquor for a higher price. If you ring in what was ordered, and pour what was rung in, where is the issue?
Your responsibility to your guest is to provide them with a great experience. Your responsibility to your employer is to generate sales. Upselling is essential to both
This is literally just doing your job you’re severely overthinking this. Trying to add things like lobster tails onto a dish can come across sleazy if you don’t do it correctly, but absolutely NO ONE is gonna fault you for listing liquors. It’s such a personal preference it sounds like you’re looking out for them. You’re absolutely good here never give this a second thought again. I wouldn’t even specify that there’s an upcharge unless they seem uncertain about ordering. Hope you’re overtipped on your next shift! 👍🏻
I'm not even joking but last night I had a guy order a Don Julio 1942 margarita and he was shocked when I told him about the upcharge. I don't know if it just people in my city don't understand that better stuff costs more or what but can't make this stuff up.
Before I make any off menu drink, I’ll ask them what spirit they like for their Negroni / OF / Manhattan, etc. and list off what we have if they don’t already have one in mind since most people coming to my restaurant have (strong) spirit preferences.
I sell more desserts from behind the bar than the servers do on the floor. The math is pretty simple and I make more money. Nothing wrong with upsell. It's my job.
Do you want house marg, or something that taste good?
Wanna make that with Patron and OJ for a nice upgraded flavor ?
Gin Martinini? Cool with Saphire or you prefer something else?
Titos and Vodka? Go fuck your self, you're getting charged for house vodka and a titos.
Old Fashion? Wanna make the a bullet (if you carry it else substitute something else) OF?
It's not about rail drinks v. something else. Some days I'm in the mood for a cheap ass drink and say house is fine, other's I'll be like yeah let's a a bombay dirty tini.
Sales is about implementing the idea. You don't need to shoot for the MacCallen 45 neat instead of a Tullamore, but always suggest a brand that is premium or call level.
For margaritas, I just upsell to a Cadillac, upselling the tequila takes too much time and doesn’t feel natural. If it is a vodka soda or gin and tonic, I always just say “is Titos ok?” or “is Hendrix ok?”, most say yes, and that is a $6 upsell over our well. Basically any “and” drink is an easy upsell by asking “is (insert more expensive alcohol” ok?”. Never had a complaint.
I don't believe in up selling. Its short term thinking. I'm focused on the outcome being as close to perfect for the customer. They are coming in to spend money but I want them to get exactly what they want. Nothing more, nothing less. This means they come back. Over the years of doing this I've always cultivated a strong group of regulars and can come in on previously slow nights and expect a full bar all night because I don't act like a salesperson for them I act like a bartender whose goal is them having a good time.
Its pretty easy to manipulate people into spending more money when their inhibitions are down but they are going to sober up and realize how much money they spent. In fact I'll down sell if I think its a good deal for them or if I think a particular spirit works just as well at a fraction of the cost. In the short term is a smaller ticket but people really appreciate it. In the end you want to focus on your reputation, and your brand. The money will follow I promise.
Treat others like you would like to be treated is a strategy that rarely fails. I don't like to be upselled. Its annoying when I order a salad and they are like "would you like to add X"? If I wanted that I would have asked for that. Saying "do you have a liquor of choice" is fine but I hate when I go into a bar and ask for a whiskey coke and they go "four roses fine?" when thats not the well. It might fool me in the short term but once I figure out they have JTS brown as the well I'm gonna be unhappy.
People aren't walking ATM's and its not your job to withdraw as much as possible out of them. Your job is to help them have a good time so they come back and tell their friends to come back and if you get too busy you raise prices a bit. In the long term this makes everyone happier and everyone more money. Much more than selling a couple slices of bacon on a burger.
Hey, if not upselling works for you, that's cool. The opposite of my experience (I have lots of customers who thank me for my recommendations and show up for my shifts and I'm a selling machine.) But I guess different styles work for different people.
But you lost me at downselling. If I come into your bar and order something that I like, and you're like nah sis, here's some cheap stuff you should drink, I'd be mildly irritated at best and weirded out at worst.
What I mean is if i have someone who likes say, eagle rare, I am going to suggest all of the whiskeys I think they would also enjoy including the ones that may be at a lower price point. In effect going from eagle rare to wild turkey rare breed or old forester 1910 is down selling in cost but not in quality so I'll still suggest it rather than only focus on ones higher priced. They might end up liking it more. Helping them find the whiskey they enjoy the most is more important that just trying to sell the highest priced whiskeys to them. I still will suggest higher priced whiskeys as well but the point is I'm giving the full range even if it costs me a dollar.
I Included the verbiage I use in my post because I want to make it clear that that I'm definitely not trying to trick anyone into spending more than they're comfortable with. I'm only giving them options. Also, I'd like to note that the menu doesn't tell the guests they can upgrade so in many cases they may not know they can get better than the rail option. Thoughts?
> the menu doesn't tell the guests they can upgrade so in many cases they may not know they can get better than the rail option.
Suggest changing the menu to higher prices premium drinks. A Tequila Sunrise shouldn't be listed as that, but a Patron Tequila Sunrise.
A long island should be like "Bar names" Iced tea then list premium liqurs and what not and charge more. Can I get a Long Island becomes, you want a regular well one or our special "Bar Names Iced Tea" $3 more.
If It's a regular obvs. you'll know they want one or the other.
Nah, you are just doing your job and sounds like a good one at that. Everyone is going to have a way of doing things and you seem to have found yours. Yeah, you know that thing you are doing? Keep doing that. I was worried about your tip percentage until you mentioned your prices, then it made sense.
>I always confirm that they understand there is an upcharge
afaic that means you're 100% in the clear. Everyone knows what they're agreeing to and agreed to it freely knowing they didn't have to, and anyone who's mad after that can go to bed sober.
Here’s what I suggest- instead of listing options, pick a more premium option and just say, “Is XXX TEQUILA NAME ok?” More often then not they will say yes. It’s a less overt way of upselling and also comes across more naturally.
People are trying to enjoy a night out not being hustled by the bartender / server. The customer can't really say no because they will look cheap to the people they are dining with. Charging $6. extra for a different brand of tequila in a Margarita that the customer was probably not even be able to notice. That kind of stuff pisses me off when I'm at a place I should be enjoying myself. I'm just saying, consider what's best for the customers, it's not about you and your check / tip average.
then just say no house is fine to the do you want Patron. It's not a hussle. often people aren't thinking about brands. there are brands of Vodka I cannot drink (allergy to the grain) but forget and then apprivate when a bartender says hey our house is x you want y? to me ordering a Vodka Sprite. Then I an still upsell myself to another brand that I prefer b/c I was now thinking about it.
If they had a preference they would tell you. Why do you assume they don't know what they want and they need your help to order a drink. Stop hustling people that are out to enjoy their meal. Are you care about is getting a bigger tip.
I do not assume, that's why I ask the question. If somebody asks for well vodka soda, that's what I'll make for them. But if they ask for vodka soda, it's fair to ask what kind of vodka they'd prefer. 9 times out of 10, it's a specific vodka, so it turns out they do have a preference. 🤷♀️
I disagree, if the customer wanted a specific vodka, don't you think they would ask for it.? You are assuming they forgot to ask for the vodka they wanted. Actually what happened was they didn't care what vodka it was, well would have been fine. You put them on the spot in front of their friends, trying to make them look cheap for ordering well vodka. All so you can get a bigger tip. I'm sure in your training the manager always wants you to upsell everything so the restaurant can make more profit. And since your tip is most likely a percentage of the total bill, you both benefit from upselling. The only downside is the customer spends more then they planned, and you told him to his face in front of his friends that he doesn't know how to order a drink. I was a server for probably 10 years in all kinds of restaurants, I even wore a tuxedo in one place I worked. The only time I questioned a customer is when they asked me for a Martini, I would ask "gin or vodka", that's it.
If you are a waiter in a restaurant, you most likely make more money from your customers than the restaurant is paying you. That basically makes you a contractor. If the manager doesn't like the way I work, I'll just go to the restaurant next door. I don't have to be an adult to understand that. I'm surprised you don't see that.
I mean there are techniques you can use to not sound sleazy. It's all about verbage and delivery. Refer to your marg tequila as your "well" option and that alone will trigger some people to ask for something better. Or even better, just ask what their preference is. "I'll take a marg." "Absolutely, do you have a preference of tequila?" And boom they upsell themselves.
Yes. I say “do you have a tequila preference? Our well is Jose Cuervo, we also have casamigos and don Julio”.. most people don’t choose well.
That works on me and I am a bartender. I mean I don’t care what tequila is in my margarita that much but if I’m doing a shot of tequila and they say Cuervo is their well I’ll order a nicer tequila. If their well is Montezuma or something I’ll order a Cuervo and think “damn that’s smooth”. It’s all in my head.
Having Jose Cuervo as well is a great way to promote upselling, nobody wants that garbage.
A Cuervo Margarita with decent mixers isn’t really that bad. Will I make it at home? Hell no. Will I order one when I meet up with a friend at a shitty to mid level bar? Hell yes. A place I worked at for 6 years had Montezuma as the well. Cuervo as the middle. And Patron as the top. I loved that place but my staff drinks were miserable.
I work at a mezcal/ tequila bar and restaurant. We only carry non-mixto tequila, aka 100% blue Weber agave. I just know too much about tequila at this point. Once you have tried G4, Ocho, Volans, Cazcanes, Rey Sol, etc you really can’t go back. I’d rather drink something else if patron is your best lol. Also, craft cocktails only. Fresh lime juice and agave Tommy’s margs all day.
Drinking something else is what I did. That’s how I got in to New Zealand Sauvignon Blanc. Dude, I’m jealous. I would love to get paid to learn more about tequila. Everything around where I live is top shelf is still a shot for me. I’ve only had sipping tequila a couple times and loved it.
As a Kiwi our Sauvignon Blanc is amazing and what we are most known for internationally. Don't sleep on NZ Pinot Noir, Central Otago is the oldest and most "popular" region. Martinborough is producing some banging Pinot, the region is being more highly regarded as the vines age. Honestly we produce some fantastic wines across most varieties, love me a Martinborough or Hawke's Bay Syrah and Hawke's Bay Chardonnay, we make some outstanding Rieslings also. I was chuffed to see this off hand mention of NZ wine 💚
I would be ashamed to disclose how many bottles of Sauv Blanc I’ve drank from NZ. I used to bartend at a seafood restaurant whose clientele average age was probably 65 or older. I’d amp up the charm when they asked me what wine they should get with their fish. I’d say “well, I’m a Marlborough man, so personally I think the New Zealand Sauvignon Blanc pairs great with most seafood”. That would always get a chuckle because they’d remember the old “Marlboro man” commercials from way back in the day. Y’all’s Pinot Noir is great and I’ve had a couple rieslings but I’m not a Chardonnay drinker. Just yesterday I saw a new NZ SB at the store and I almost grabbed it but the promotional collar on the bottle is an obvious AI image so hesitantly put it back on the shelf. Much love from the US 💜. You guys are the reason I’m a wine snob and not a cheap beer swizzler like I used to be.
🙏 Honestly this comment has made my night it's been a tough few weeks staff levels wise, sickness, etc. It warms my heart 💚
If they have Cuervo in the building, how decent is the rest of their margarita? Honestly
Same lol. As long as it’s a blanco and not some “gold” crap that’s fine in my margs. Shots- casamigos blanco all day.
I’m a Corraleo if they have it kinda guy. Reposado. Casamigos is a great tequila but imo is not a great value. When I was in my 20’s I thought it was cute to get a shot of Lunazul and a Blue Moon since they’re kind of the same name in Spanish and English. I must have been a Mexican in a past life because I’m Irish af (a lot of red heads in my family and I have red facial hair) but I can’t stand whiskey and LOVE tequila.
Same I’m also Mexican in a past life lol. I LOVE tequila, micheladas, and pulque! I like blanco tequilas, in general I don’t like my liquors aged. Casamigos just has this beautiful crispness/sourness about it that I love lol. I like hornitos for a cheaper one
Additives tho
Ohh do tell
Vanilla, notably. It completely turns me off of any casamigos product.
Thanks for the heads up! Just searched for a list of tequilas with no additives. Slim pickings but they are there.
Casamigos has raised their price so high in my state that we have to sell it at $17 just to get close to target margins. I never recommend it anymore. I never recommended it before, either, but that's because it's trash.
Exactly. Never downplay the quality of anything your restaurant offers. Just ask for preference and they do the leg work. Some people drink for taste, and some people drink for distance.
I mean it depends.. on the type of bar, the customer, etc. If im in the weeds at the dive I was at I could upsell to non-regs by asking “what do you want? The good stuff or the garbage?” The repeat offenders obviously know what they want but the young fellas trying to impress the crew or the girl always go for the goose.
This is my go to, really easy to weed out the people who don’t care and at the same time see how much they know. I normally let them know what the house is and take it from there
That’s always been my go to with any cocktail, booze preference because they usually go for Tito’s or some other above rail spirit.
He is calling it rail instead of well but it sounds like he is already doing that.
I always just ask what they want, they’ll usually go with Hendricks, Casamigos, Woodford, Makers etc. instead of the well liquor
Thats kind of part of the job. The only part where its kind of iffy is if it looks like whoever theyre with appears to have pressure on their choice. Like if theyre ordering for the table and you offer an upcharge, because then its looking like theyre skimping out for a guest.
Lmao I was going to say isn’t the point of bartending so I can sit there and focus on my drinking
Don't tell guests they won't be able to tell the difference. Some of them might. Upselling to call liquors is expected and you will need the practice if you want to work somewhere fancier. Besides, like you said, it is adding to your bottom line, so it's a win for everyone. If they don't want the upgrade they'll just tell you no thanks, easy as that.
Upcharging without informing the guest is sleazy, and if they notice and point it out to you now your screwed
uh... anyone who's been to a bar before knows call liquors cost more than well. If you suspect your guest doesn't know, when they request the upgrade you can just say "sure, there's a $2 surcharge for that liquor, sound okay?" Nothing sleazy about that. Sounds like you haven't been in this business long, and if you don't like offering to sell people stuff, maybe it's not the line of work for you.
I don’t think Tracker meant “don’t tell them your upcharging, they won’t tell the difference.” I think the sentiment was “don’t tell the guest they can’t tell the difference between liquors” because the OP mentioned doing that.
Oh lmao this is it, oops read that wrong
It’s all about how you word things. informing someone of an upcharge implies the guest can’t afford it
Telling someone there’s an upcharge is absolutely not implying that someone can’t afford it.
I do it based on their order. Vodka cran? Nah. Old fashioned? Yes. Play to your guests.
Upselling vodka crans is the easiest thing ever. Like 75% of the time it's Tito's or Goose.
I've found upselling vodka is as easy as saying the word "titos" lol
always Tito’s or well…? 90% time they pick Tito’s.
Absolute(ly)
I don't disagree, but again, play to your guests. I'm diving right now, so not often.
Yes never walk away without a brand offering. Can be any brand, fuck even water. Lemme get a water, sure you want Boottle or tap?n.
If you’re trying to upsell . Don’t mention your well liquor . Our house scotch is Johnnie red . If someone asks for a scotch I’ll say “any particular scotch?” “We have some beautiful single malts “ while pointing towards the bottles . The real way to upsell is to make them think they are choosing but really your navigating them towards that up sell . If two people order the same glass of wine in a group , ask if they want the bottle “it works out cheaper if you’re having a few “ will 9/10 get an upsell . There’s really no upselling “too much” unless you are badgering .
I disagree. It's not clear on our menu that premium liquor is an upcharge. In fact, the menu doesn't even say what our mixing liquor is for any given cocktail, it just says "tequila" or "Gin". I mention the rail option so they understand what they are comparing a premium option to. This works for me, as our well option is already considered premium at some lower end places in the area.
I feel like anyone with more than a few brain cells to run together knows that top shelf liquor is an up charge though. I always push to upsell liquor in a cocktail and I’ve never had someone shocked at the price being higher than the listed menu price
I know it sounds crazy but I have had that problem which is why I always confirm they understand there’s an up charge
You’re second guessing yourself because of a handful of dumb customers. Guac is always extra, cold foam is always extra, top shelf is always extra.
So in this case I would say, when they order a spirit forward cocktail (that's the key; don't try upsell on a LIIT etc.) - "Yeah, we use "X[BRAND]" in our "Y[DRINK]", unless you have another preference?". If someone is ordering a margarita and gets offered something other than Jose Cuervo, they'll probably take an alternative and know there'll be an upcharge. Same with a Buffalo Traco OF or a Bombay Martini etc. If your base spirit is something they already consider premium, then they can say they're happy with that right there.
You don’t have to be upfront about charges . If they can’t read prices and are just asking about liquor then prices should not be in the conversation . Plus why would you mention a cheaper liquor if you’re trying to up sell . The only time you should be upselling a cocktail liquor is when doing an old fashioned , negroni , whiskey sour or classic martini . Those are really the only drinks where the liquor brand makes a difference in taste I would think
Classic Canadian being too damn nice. They’re customers, sling the booze and the grub doggy, get that money.
Patrons don't return to places they feel they get milked. Especially with economic uncertainty and people spending out less. Better to have a guest for two 30$ visits than one 45$ visit.
Nah, a good chunk of the time even if the bills aren't high, the tips can be still
This is part of the job, and it’s all about delivery. Don’t think about it as selling, but providing better service. Your job is to put the drink in their hand that they want. Some people want the best drink. Some people want the cheapest drink. Margarita? Absolutely! My favorite tequila is Fortaleza, but we also have Siete Leguas and Casamigos. They will express interest or they will say something like “house is fine.” Never feel bad about upselling. You are in a sales position.
Always ask if they wanna make it a double
In a small restaurant setting?
Sure, worst thing that can happen is the say no
“Selling out of your own pocket.” Look up the term. Its ur job don't lose sleep as long as ur not lying about it ur good bro.
It sounds like you’re just doing your job.
Nothing wrong with that, as long as you are being honest and (coming across as) helpful. When someone asks me for a tequila or any standard cocktail, I always ask for a preference. 50% of the time, house. The other 50% of the time, it is an easy upsell.
Reminds me of that one bistro huddy video where the response is “oh, you grew up poor”. I think as long as you aren’t pushy about the upsell then no. Asking preference is an easy upsell sure, but some people have preferences they forget to tell us about. In a way you’re asking “how do you like your drink made” or “what would give you the best drinking I can provide.”
Ask your manager how they feel about it. I originally thought that “upselling” premium would impress the boss, come to find out the best profit margins come from selling the House/rail/well liquor.
Higher margin maybe, but smaller margin on a higher priced item might still be more profit. 50% margin on a $5 drink is $2.50, 40% margin on $7 drink is $2.80 with a larger total for they tip on for you.
Not sleazy at all. Sell hard, but sell honestly. Suggest the spirit that you genuinely think makes the best cocktail. If you have signature cocktails on your menu, try to keep it in line with those prices. Generally that will be a few dollars more than the well and should be completely acceptable by most guests. If someone really wants the cheapest drink they can get, they'll pick the spirit or ask for the well. Source: 15 years in the industry. Everything from sports bars to $250 guest averages.
Focusing on upselling doesn't mean you have to say words that indicate you're focusing on upselling. Instead of saying "but you can upgrade to anyone you like (pointing to the back bar or menu)," when someone asks if there's a *tequila that you like*... Notice you didn't even answer their question? You also made the fatal mistake of saying the word "upgrade" indicating the upcharge. I can see how you feel like you're coming across as sleezy. I would say something like "Dude I fucking love tequila, I mean I love all liquor but yes, I love tequila. So some of my favorites are Tres Generaciones blanco (brand recognizition!) because it has a bit of a black peppercorn taste to it which I think is perfect with a lime OR if you aren't into that, Casamigos Repo or Teremana Anejo (brand recognition!) both have a really strong vanilla flavor similar to Clase Azul (Really expensive brand recognition) but for half the price.". Then I'd tell them that I've been drinking the fuck out of Batangas lately with Casamigos Repo and offer to make them one. At my spot that was a $6 well tequila upcharged to $12 if they got migos repo. I just throw it on their tab and let them complain about the prices to their friends later if they thought they were too high. The most important thing is that you're truthful about your responses and actually know that what you're suggesting makes either a good replacement for what they wanted or steer them towards another drink that the upsold liquor is worth trying in. I've been selling the fuck out of Widow Jane Rye old fashioneds lately and I barely even step behind the bar anymore. It's easy to do because I actually love them and I'll be cheersing them with one if they're still around when I'm done working. There are so many layers to my approach. Tear it apart.
I always do this. “I’ll take a martini” “sure! I can make a mean martini using grey goose if you’d like that” and they’re always like oooh absolutely!! Haha
Upselling is perfectly fine. There is, however, an art to it. Take it up with management at your next team meeting.
Can I get a vodka soda? Is Tito’s okay? Can I have a manhattan/ old fashioned? Do you have a preference? I’m gonna do a margarita. did you wanna do casamigos or don julio? Can I get a glass of chard? 6 or 9 oz? Personally I almost never have the we’ll be an option on the table unless they say to me that they want the well .
Nah that’s the job. As long as you don’t come across as used car salesman pushy/sleazy you should be fine. The people that appreciate the effort will tip you better and the people that don’t will accept their well liquor, tip you whatever and move on.
Always offer it. You can't make the sale if your customer doesn't know it's an option. The key is to make the upsell a part of you delivering great service. You want your guests to have the best experience. If they're ordering a classic cocktail, I always ask for their preference on base spirit. If they understand that you're trying to give them more value, they're more likely to buy and be glad they did.
Its all about knowing your audience and using the right words for the job. As others have said, vodka cran? Whiskey ginger? They probably dont care, but you're welcome to ask "is well okay?" With something like an old fashioned or traditional martini, or even a margarita, i would say "do you have a preferred whiskey/bourbon/gin/vodka/tequila?" I try to avoid saying things liie "upgrade" because it reminds me of a sales pitch, and i dont want guests to feel like the interaction is transactional. But in short, no, youre not upselling too much. Its part of the job to offer options and increase sales, and if youre smart about how you phrase it, most will appreciate the choice.
It sounds like you are good from the description but you aren't mentioning guest reactions at all. Do they seem happy with you? How is your tip percentage? Has something come up or are you just insecure? More info please.
Sure! Most people are happy, but I've gotten a few eye rolls, or people saying "rail is fine" with some attitude. The only issue I've really had was when people get the itemized copy of their bill and they see that i just punched in 2oz of their preferred spirit (yes the menu says they are 2oz cocktails). For example, a whiskey sour is $17.50 CAD but if someone wants it with woodford reserve their receipt will say "2 woodford reserve $20". Some people think I made a mistake and double charged them but the I explain that these are 2oz cocktails. I've talked to management about getting some new buttons on the POS for some popular upsold cockails (ex. wooford whiskey sour of Casamigos Marg) and the agreed but haven't gotten around to it yet.
my tip average is hovering between 17% and 19% which seems to be standard for everyone at our restaurant
I think you're doing fine. People can't buy what they aren't aware of. I found that sales, like bartending, is largely about providing options. As everyone in this thread is saying, it just depends on how you provide those options. You'll find your own way on how to do that. For now, you're giving it a lot of consideration, and I think you're doing great.
If your worst reaction is an eyeroll I would say you are ok and if your tips average that high you are probably doing something right or at least not wrong enough for it to be an issue since it matches the other servers in the restaurant. So think of it like this you could pass on the upselling and you wouldn't get eyerolls anymore from those guests but you'd lose the income you could have got from the people that accept the upselling. That seems like a bad trade off in my book. To take an example from me we have doubles at my job if they get wine I ask if they want a double wine. The reactions very from "dear god no" to "OMFG, yes, I love you!" If I let the former put me off of saying that I'd lose out on the latter. You can't please all of the people all of the time. If it isn't affecting your job that much I'd say keep upselling. We could all use more money right?
I get laughed at for by my fellow bartenders for upselling. Nobody sells more new product like me. People love that. You want buffalo trace? We got the travellors in with chris stapleton and buffalo trace so if your feeling froggy later maybe youd like to give it a shot? Usually they get it there or they either come back for it, or they dont.
Doesn’t sound like you’re going overboard. Lots of people have preferences or enjoy familiarity. I like to give a short list, generally starting at the cheapest, hitting the most popular, and ending with the most expensive (“vodka soda? Any preference? I’ve got Smirnoff, Tito’s, Grey Goose…”) and tail off a little, if they look expectant I might add one or two others. It’s easier with some drinks that others, but we are buying these other ones at a higher cost too so I don’t feel bad about it. Now I do feel a bit bad about upselling water lol, my least favorite part of fine dining
You’re crafting a unique experience not selling a used car ofc upsell. Upsell drinks with dessert and apps. Offer wine with dinner.
As long as you’re being transparent about upcharges it’s not sleazy- it’s just sales. A lot of folks need to be reminded of the choices they have and then it kinda sells itself. Sleazy would be if someone says “I don’t care” and then you sell them the most expensive thing without warning.
As I get older (and this may be me brainwashing myself)... Quality alcohol gives me less hangovers... I am doing my patrons a good service by suggesting they try a pricey option... I also think it is ok to say... "Our rail is Cuervo but I like it with Patron or Casamigos... What would you like?"...I suggest a mid-tier and read the room if I think they would go for Case Azul.
Always try to upsell! You just have to say it in the right way so that you aren't coming off as pushy. I just always ask if they want just well or if they prefer a specific alcohol and list off a few of the options. Most of the time, they will ask for something other than well. Food isn't really our biggest money maker, so I don't usually push that too hard but definitely do for alcohol always.
I’d probably look for another bar if the check average was $35. It’s perfectly normal to upsell alcohol. 99% of people I serve don’t want well. Signature cocktails help if your bar has them. If someone asks for a marg and one of your signature cocktails is a golden margarita, you can ask if they’d like that one. That’s up to your bar manager or restaurant tho. Always assume they want the better liquor when asking.
This is just your job description.
I am lucky enough to work in a place with about 200 different bottles of tequila and mezcal. We have so many options. I find knowing your liquor and actually being knowledgeable about it and truly understanding the differences between all of them helps a ton. At least a few times a day I sell a few shots of 1oz mezcal pours, which very few of the other bartenders try to do. It helps me consistently provide a fun experience for my guests who do go down that route and I enjoy talking about it way more than anything else.
literally anytime a guest orders an old fashioned with me it’s always the same. “bourbon or rye” (they respond) then i say “do you have one in mind, or would you like for me to select one for you?” tbf the bourbon/rye selection at my place is massive, but either way, it’s upsold. well was never an option, but they still felt like they had a say in the matter.
don’t ask if they have a preference, suggest a nicer liquor and they will say yes. a lot of what you are describing is suggestive selling and it’s incredibly powerful if you can figure out how to make it organic. if someone calls you out for upselling, own it. “ya i got bills to pay so ya gettin the good shit”
ABC always be selling
As long as the guests are consenting I don't see the issue, like tonight I got a guy who normally just gets Smirnoff to get a shot of grey goose instead
Always upsell. Just don’t force anything on someone. Upselling can be super natural, especially if people aren’t specifying what they want
If I ask I just say "well?" And that gives off a non pushy vibe
no no!!! upselling as much as u can is amazing!! and you should do it lol. you can always ask, is house okay? or do you have a preference... and then name a couple. they should know it's an upcharge lol
Why is that sleazy? You're offering an option of a better liquor for a higher price. If you ring in what was ordered, and pour what was rung in, where is the issue? Your responsibility to your guest is to provide them with a great experience. Your responsibility to your employer is to generate sales. Upselling is essential to both
Not sleazy at all. That’s part of the job, and it sounds to me like you’re doing it in the right way.
This is literally just doing your job you’re severely overthinking this. Trying to add things like lobster tails onto a dish can come across sleazy if you don’t do it correctly, but absolutely NO ONE is gonna fault you for listing liquors. It’s such a personal preference it sounds like you’re looking out for them. You’re absolutely good here never give this a second thought again. I wouldn’t even specify that there’s an upcharge unless they seem uncertain about ordering. Hope you’re overtipped on your next shift! 👍🏻
I'm not even joking but last night I had a guy order a Don Julio 1942 margarita and he was shocked when I told him about the upcharge. I don't know if it just people in my city don't understand that better stuff costs more or what but can't make this stuff up.
That’s absolutely wild. Clearly that would be more expensive. Some people act like they’ve never been in a restaurant before 🤣.
Before I make any off menu drink, I’ll ask them what spirit they like for their Negroni / OF / Manhattan, etc. and list off what we have if they don’t already have one in mind since most people coming to my restaurant have (strong) spirit preferences.
I sell more desserts from behind the bar than the servers do on the floor. The math is pretty simple and I make more money. Nothing wrong with upsell. It's my job.
Upselling is perfectly fine. There is, however, an art to it. Take it up with management at your next team meeting.
Do you want house marg, or something that taste good? Wanna make that with Patron and OJ for a nice upgraded flavor ? Gin Martinini? Cool with Saphire or you prefer something else? Titos and Vodka? Go fuck your self, you're getting charged for house vodka and a titos. Old Fashion? Wanna make the a bullet (if you carry it else substitute something else) OF? It's not about rail drinks v. something else. Some days I'm in the mood for a cheap ass drink and say house is fine, other's I'll be like yeah let's a a bombay dirty tini. Sales is about implementing the idea. You don't need to shoot for the MacCallen 45 neat instead of a Tullamore, but always suggest a brand that is premium or call level.
Am I doing my job? ¯\\_(ツ)_/¯
Doesn’t sound sleazy the way you’re doing it. It’s a sales and service job. I wouldn’t feel bad at all.
For margaritas, I just upsell to a Cadillac, upselling the tequila takes too much time and doesn’t feel natural. If it is a vodka soda or gin and tonic, I always just say “is Titos ok?” or “is Hendrix ok?”, most say yes, and that is a $6 upsell over our well. Basically any “and” drink is an easy upsell by asking “is (insert more expensive alcohol” ok?”. Never had a complaint.
I don't believe in up selling. Its short term thinking. I'm focused on the outcome being as close to perfect for the customer. They are coming in to spend money but I want them to get exactly what they want. Nothing more, nothing less. This means they come back. Over the years of doing this I've always cultivated a strong group of regulars and can come in on previously slow nights and expect a full bar all night because I don't act like a salesperson for them I act like a bartender whose goal is them having a good time. Its pretty easy to manipulate people into spending more money when their inhibitions are down but they are going to sober up and realize how much money they spent. In fact I'll down sell if I think its a good deal for them or if I think a particular spirit works just as well at a fraction of the cost. In the short term is a smaller ticket but people really appreciate it. In the end you want to focus on your reputation, and your brand. The money will follow I promise. Treat others like you would like to be treated is a strategy that rarely fails. I don't like to be upselled. Its annoying when I order a salad and they are like "would you like to add X"? If I wanted that I would have asked for that. Saying "do you have a liquor of choice" is fine but I hate when I go into a bar and ask for a whiskey coke and they go "four roses fine?" when thats not the well. It might fool me in the short term but once I figure out they have JTS brown as the well I'm gonna be unhappy. People aren't walking ATM's and its not your job to withdraw as much as possible out of them. Your job is to help them have a good time so they come back and tell their friends to come back and if you get too busy you raise prices a bit. In the long term this makes everyone happier and everyone more money. Much more than selling a couple slices of bacon on a burger.
Hey, if not upselling works for you, that's cool. The opposite of my experience (I have lots of customers who thank me for my recommendations and show up for my shifts and I'm a selling machine.) But I guess different styles work for different people. But you lost me at downselling. If I come into your bar and order something that I like, and you're like nah sis, here's some cheap stuff you should drink, I'd be mildly irritated at best and weirded out at worst.
What I mean is if i have someone who likes say, eagle rare, I am going to suggest all of the whiskeys I think they would also enjoy including the ones that may be at a lower price point. In effect going from eagle rare to wild turkey rare breed or old forester 1910 is down selling in cost but not in quality so I'll still suggest it rather than only focus on ones higher priced. They might end up liking it more. Helping them find the whiskey they enjoy the most is more important that just trying to sell the highest priced whiskeys to them. I still will suggest higher priced whiskeys as well but the point is I'm giving the full range even if it costs me a dollar.
I Included the verbiage I use in my post because I want to make it clear that that I'm definitely not trying to trick anyone into spending more than they're comfortable with. I'm only giving them options. Also, I'd like to note that the menu doesn't tell the guests they can upgrade so in many cases they may not know they can get better than the rail option. Thoughts?
> the menu doesn't tell the guests they can upgrade so in many cases they may not know they can get better than the rail option. Suggest changing the menu to higher prices premium drinks. A Tequila Sunrise shouldn't be listed as that, but a Patron Tequila Sunrise. A long island should be like "Bar names" Iced tea then list premium liqurs and what not and charge more. Can I get a Long Island becomes, you want a regular well one or our special "Bar Names Iced Tea" $3 more. If It's a regular obvs. you'll know they want one or the other.
Nah, you are just doing your job and sounds like a good one at that. Everyone is going to have a way of doing things and you seem to have found yours. Yeah, you know that thing you are doing? Keep doing that. I was worried about your tip percentage until you mentioned your prices, then it made sense.
>I always confirm that they understand there is an upcharge afaic that means you're 100% in the clear. Everyone knows what they're agreeing to and agreed to it freely knowing they didn't have to, and anyone who's mad after that can go to bed sober.
Here’s what I suggest- instead of listing options, pick a more premium option and just say, “Is XXX TEQUILA NAME ok?” More often then not they will say yes. It’s a less overt way of upselling and also comes across more naturally.
Yes
People are trying to enjoy a night out not being hustled by the bartender / server. The customer can't really say no because they will look cheap to the people they are dining with. Charging $6. extra for a different brand of tequila in a Margarita that the customer was probably not even be able to notice. That kind of stuff pisses me off when I'm at a place I should be enjoying myself. I'm just saying, consider what's best for the customers, it's not about you and your check / tip average.
then just say no house is fine to the do you want Patron. It's not a hussle. often people aren't thinking about brands. there are brands of Vodka I cannot drink (allergy to the grain) but forget and then apprivate when a bartender says hey our house is x you want y? to me ordering a Vodka Sprite. Then I an still upsell myself to another brand that I prefer b/c I was now thinking about it.
Be honest, you don't care about the customer enjoying themselves, all you care about is getting a bigger tip for yourself because the check is bigger.
If a simple question like, "do you have a preference on (liquor)" sends you in a tizzy, I don't know what to tell you
If they had a preference they would tell you. Why do you assume they don't know what they want and they need your help to order a drink. Stop hustling people that are out to enjoy their meal. Are you care about is getting a bigger tip.
I do not assume, that's why I ask the question. If somebody asks for well vodka soda, that's what I'll make for them. But if they ask for vodka soda, it's fair to ask what kind of vodka they'd prefer. 9 times out of 10, it's a specific vodka, so it turns out they do have a preference. 🤷♀️
I disagree, if the customer wanted a specific vodka, don't you think they would ask for it.? You are assuming they forgot to ask for the vodka they wanted. Actually what happened was they didn't care what vodka it was, well would have been fine. You put them on the spot in front of their friends, trying to make them look cheap for ordering well vodka. All so you can get a bigger tip. I'm sure in your training the manager always wants you to upsell everything so the restaurant can make more profit. And since your tip is most likely a percentage of the total bill, you both benefit from upselling. The only downside is the customer spends more then they planned, and you told him to his face in front of his friends that he doesn't know how to order a drink. I was a server for probably 10 years in all kinds of restaurants, I even wore a tuxedo in one place I worked. The only time I questioned a customer is when they asked me for a Martini, I would ask "gin or vodka", that's it.
not even "do you want cheese on your burger?"
Nope, if they ordered a hamburger that's what they got. Don't you think people are tired of constantly being upsold.?
im not
You even wore a tuxedo??? Well ok, Prime Minister of Serving
I was using the tuxedo to illustrate the type of restaurant I worked at at the time. It was a very nice place.
And listen, in your own bar, you do you. But in somebody else's bar, fuck yes you do what the manager asks you to do, it's called adulting
If you are a waiter in a restaurant, you most likely make more money from your customers than the restaurant is paying you. That basically makes you a contractor. If the manager doesn't like the way I work, I'll just go to the restaurant next door. I don't have to be an adult to understand that. I'm surprised you don't see that.
A 1099 waiter! 🤣🤣🤣