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OSP Occupational Profile

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NOC Code: NOC Code: 6512 Occupation: Bartenders
Occupation Description: Occupation Description:
Bartenders mix and serve alcoholic and non-alcoholic beverages. They are employed in restaurants, hotels, bars, taverns, private clubs, banquet halls and other licensed establishments. Supervisors of bartenders are included in this unit group. Bartenders mix and serve alcoholic and non-alcoholic beverages. They are employed in restaurants, hotels, bars, taverns, private clubs, banquet halls and other licensed establishments. Supervisors of bartenders are included in this unit group.

  • Click on any of the Essential Skills to view sample workplace tasks for this occupation.
  • Scroll down the page to get information on career planning, education and training, and employment and volunteer opportunities.

Table will display the Skill Level for the Noc specified
Essential Skills Essential Skills Levels
Reading Reading 1 2
Writing Writing 1
Document Use Document Use 1 2
Digital Technology Digital Technology 1 2
Oral Communication Oral Communication 1 2
Money Math Money Math 1 2 3
Scheduling or Budgeting and Accounting Scheduling or Budgeting and Accounting 1
Measurement and Calculation Measurement and Calculation 1 2
Numerical Estimation Numerical Estimation 1
Job Task Planning and Organizing Job Task Planning and Organizing 1 2
Decision Making Decision Making 1 2
Problem Solving Problem Solving 1 2 3
Finding Information Finding Information 1

  • The skill levels represented in the above chart illustrate the full range of sample tasks performed by experienced workers and not individuals preparing for or entering this occupation for the first time.
  • Note that some occupational profiles do not include all Numeracy and Thinking Essential Skills.

If you would like to print a copy of the chart and sample tasks, click on the "Print Occupational Profile" button at the top of the page.

  • Read recipes for mixed drinks in a variety of bartenders' guides. (1)
  • Read booklets on topics such as customer service or choosing the right glasses for various drinks. (2)
  • Read memos, such as memos from the catering or banquet office about upcoming events or to explain new procedures. (2)
  • Read brochures about wine quality. (2)
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  • Write notes or make entries in a log to record information for those on the next shift. For example, noting that cigarettes were sold after closing the register. (1)
  • Write down beverage orders. (1)
  • Write brief notes to the manager about incidents that occurred or make entries in a complaint book, recording complaints from customers and how they were handled. (1)
  • Write short reminders about stock that must be ordered. (1)
  • Complete inventory and sales report forms. (1)
  • Write purchase orders for liquor, beer and dry goods. (1)
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Document Use
  • Read drink chits or cash-register slips which list the items ordered. (1)
  • Read menus to advise customers of what they can order. (1)
  • Read inventory forms when setting up at an event and check off items received. (1)
  • Read cash-register printouts showing what was sold on that shift. (1)
  • Read and confirm stock counts at the start of a shift, for example, 17 rye, 26 vodka. (1)
  • Read labels on bottles of beer or liquor. (1)
  • Consult beverage mix books for various types of specialty drinks. (2)
  • Complete customers' beverage bills, noting items ordered, method of payment, the server's name and any credit card information. (2)
  • Complete forms showing the opening quantities and closing quantities of each product. (2)
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Digital Technology
  • Use other computer applications. For example, enter information into, obtain and read printouts from computerized cash registers. (1)
  • Use a database. For example, enter inventory control information. (2)
  • Use a spreadsheet. For example, create work schedules. (2)
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Oral Communication
  • Give directions to delivery persons about where to place supplies. (1)
  • Talk with waiters and waitresses, taking their drink orders, giving direction, providing information and discussing procedures. (1)
  • Greet customers, take their orders and suggest drinks. (1)
  • Talk with the bar manager to get directions for the shift and inform them of stockroom shortages. (1)
  • Talk with other bartenders on the shift about the division of responsibilities. (1)
  • Talk to customers, listen to their problems and defuse conflicts that develop between customers. (2)
  • Communicate firmly with customers who are becoming intoxicated. (2)
  • Participate in staff meetings. (2)
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Money Math
  • Take payments in the form of cash or credit cards and make change. (1)
  • Calculate the exchange rate of American to Canadian dollars when paid in US currency. (2)
  • Count floats and balance cash, credit card and bank withdrawal totals daily, comparing till receipts with the number of drinks sold. (2)
  • At the end of the shift, count the float and subtract it from the amount of money taken in during the shift, calculating the tips for servers at a specific percent of the total received and calculating the value of revenue lost through breakage. Also verify that the printout from the cash register tallies with the cash on hand minus the float. (3)
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Scheduling or Budgeting and Accounting
  • Prepare daily totals of each category of receipts, including beer, wine, liquor and food. (1)
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Measurement and Calculation
  • Use jiggers to measure liquor in ounces or push a button which measures and dispenses drinks. (1)
  • Count beer bottles by multiplying the number of rows by the number of bottles in a row and adding the number of bottles in incomplete rows. (2)
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Numerical Estimation
  • Estimate anticipated drink requirements, such as the amount of beer and wine, based on the number and type of people in the bar. (1)
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Job Task Planning and Organizing
  • Bartenders' work contains many elements that are routine, such as preparing floats at the beginning of each shift and counting and balancing at the end of each shift. However, much of their work is in response to customer demand. Personal organization is important when the establishment is busy and many orders must be filled quickly. Bartenders fit in tasks, such as organizing the bar and cleaning up, while serving customers. (2)
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Decision Making
  • Decide whether to give a discount to customers who have had slow service. (1)
  • Decide when to approach customers to take another order. Appropriate timing is important to good service and profits. (1)
  • Decide when to refuse service to customers who are becoming intoxicated. (2)
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Problem Solving
  • Staff members are late or absent. Call in additional staff for help or close down one of the bars. (1)
  • Deal with dissatisfied customers. (2)
  • Negotiate or resolve conflicts between customers. (2)
  • May deal with customers who are rude, hostile, intoxicated or physically dangerous. This requires conflict resolution skills. (3)
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Finding Information
  • Find out how to mix a particular drink by looking it up in a mixology manual or by asking a co-worker. (1)
  • Refer to a winery brochure about serving wine. (1)
  • Help patrons find restaurants or specialty shops by looking in the Yellow Pages or asking a co-worker. (1)
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