1. Do not engage in behavior which tarnishes your career or your good standing with
the College of Mixology.
2. You may only represent yourself as a Certified Professional through the College of
Mixology while you hold a valid certification.
Mixology while you hold a valid certification.
3. That you are bound by this Professional Code of Conduct whether working or not
working.
working.
4. Should you be faced with a choice between adhering to this Professional Code of
Conduct or keeping you employment, that you will side with the Professional Code of
Conduct.
Conduct or keeping you employment, that you will side with the Professional Code of
Conduct.
5. Never speak ill of other businesses or professionals regardless of their standards or
lack there of.
lack there of.
6. Recognize the importance of quality control. You will not sacrifice quality over
volume.
volume.
7. Do not drink at your place of employment. You may say or do something that will
compromise your professional reputation and career.
compromise your professional reputation and career.
8. Do not engage in inappropriate behavior with guests, employers, or co-workers. (ie:
sexual acts, inappropriate/unprofessional touching, vulgar conversation.
sexual acts, inappropriate/unprofessional touching, vulgar conversation.
9. You should serve as a mentor and example to those who have less experience than
you.
you.
10. That every service you provide is done so without the expectation of a gratuity.
11. You will practice continuous learning to perfect your trade skills.
12. You will never over serve a guest. You will adhere to all the laws with respects to
responsible alcohol service.
responsible alcohol service.
13. You will offer every guest sitting at your bar a glass of water without being asked to
do so.
do so.
14. You will maintain a professional appearance in both dress and grooming
representative of your career and its distinguished heritage.
representative of your career and its distinguished heritage.
15. You will not give preferential treatment to regular guests over non regular guests.
Every guest you serve will receive the same exceptional experience at your bar.
16. Keep the volume of your conversation at a reasonable level: refrain from yelling or
cursing.
Every guest you serve will receive the same exceptional experience at your bar.
16. Keep the volume of your conversation at a reasonable level: refrain from yelling or
cursing.
17. Do not make, take or text calls when your behind your bar.
18. Never serve anything in an unpolished glass.
19. Whenever possible, craft your beverages using house made ingredients. (ie: bitters,
juices, syrups)
juices, syrups)
20. Use only the freshest produce for your garnishes.
21. Taste everything you make for balance.
22. Whenever possible, you should showcase local wine, spirits and beers.
23. Take every necessary step to reduce waste while you are behind the bar.
24. Do everything you can to make your guests happy within the boundaries you have
been given.
been given.
25. Remember that it’s not your party. It's not your booze. It's not your bar.
26. You are on stage and people are watching you. Act accordingly. If you are not
comfortable with this, find another career.
comfortable with this, find another career.
27. Cash-handling is king. Neat money shows your guests and owners that you are
paying attention to their cash.
paying attention to their cash.
28. Insist on proper behavior in your bar, whatever that happens to be. If you let the
guests run your establishment, you will never regain control.
guests run your establishment, you will never regain control.
29. Learn how to comp and why.
30. Control your environment. Is the A/C too high? Is the music too loud? Your guests'
comfort is directly proportional to the number of stars they will give you on Yelp when
they walk out the door.
comfort is directly proportional to the number of stars they will give you on Yelp when
they walk out the door.
31. Branch out. Make sure you have the skill-sets necessary to deliver what people can
reasonably expect in your bar, and work to gain the skills you'll need to succeed at
your next job. Because you will have a next job, and it will require more of you.
reasonably expect in your bar, and work to gain the skills you'll need to succeed at
your next job. Because you will have a next job, and it will require more of you.
32. Know a joke. Get good at banter. People pay for booze, but they tip for your service.
33. Keep a clean bar. Turn bottles to face forward. Wipe the bar-top. Straighten the
stools. If people think you don't care, they won't either.
stools. If people think you don't care, they won't either.
34. Mise en place. It's a fancy French phrase for how you arrange your tools and
ingredients. Set your mise, and do the same thing every time. You can't be fast if
you're constantly searching for what you need.
ingredients. Set your mise, and do the same thing every time. You can't be fast if
you're constantly searching for what you need.
35. Don't touch your face, hair, or any other part of your body. Cough in to the crook of
your arm. Sneeze down. Always be seen washing your hands. Don't be disgusting.
your arm. Sneeze down. Always be seen washing your hands. Don't be disgusting.
36. Open your mouth. Talk to people. Say hello when they walk up and goodbye when
they leave. Chat with your guests, ask how they're doing, even if it's just passing
time. Often, that is exactly what people want from you.
they leave. Chat with your guests, ask how they're doing, even if it's just passing
time. Often, that is exactly what people want from you.
37. Keep your mouth shut. Don't offer advice. Don't dominate conversations. Keep
yourself to yourself.
yourself to yourself.
38. Behind the bar, you are an illusion, a fantasy, a servant, and an actual person all
rolled in to one. Choose wisely which side you choose to present at any given
moment.
rolled in to one. Choose wisely which side you choose to present at any given
moment.
39. If you are late or don’t show up to your post, it is only your loss. Punctuality is not a
skill, it’s a virtue.
skill, it’s a virtue.