John Doe
€90.00
Name: John Doe
City: Pembroke
Applying as: Bartender
Years of Experience: 2
Languages: English
Entitled to work in Malta: Yes
Description
Name: John Doe
City: Pembroke
Applying as: Bartender
Years of Experience: 2
Languages: English
Entitled to work in Malta: Yes
Additional information
| What types of drinks can you make confidently? | I’m confident preparing a wide variety of drinks, both cocktails and coffee specialties. On the cocktail side, I can make all the classics—like Mojitos, Margaritas, Negronis, Old Fashioneds, Martinis—as well as modern favorites like Espresso Martinis, Aperol Spritz, and custom house cocktails. I focus on balance, presentation, and speed, especially during busy shifts. When it comes to coffee, I’m equally confident. I can prepare high-quality espressos, cappuccinos, lattes, flat whites, and more—with proper milk texturing and consistent taste. I also have experience with grinder calibration, machine maintenance, and latte art. Whether it’s a pre-dinner drink or an after-meal espresso, I make sure every beverage is served to the highest standard. |
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| How do you check if a guest is too intoxicated to be served? | I observe the guest’s behavior closely—slurred speech, unsteady movements, overly loud or aggressive behavior, and slow reaction times are all signs of intoxication. I also pay attention to how many drinks they’ve had and how quickly. If I notice these warning signs, I approach the situation calmly and respectfully, slowing down service or offering water or food instead. If needed, I involve the manager or supervisor to support the decision. The goal is always to keep the guest safe and maintain a responsible, welcoming environment for everyone. |
| Tell me your go-to cocktail to showcase your skills—and how you make it. | One of my go-to cocktails to showcase both skill and balance is the classic Whiskey Sour—simple, elegant, and easy to get wrong if not done properly. I make it the traditional way, using fresh ingredients and proper technique. Here’s how I make it: I dry shake all the ingredients (without ice) to emulsify the egg white, then shake again with ice. I strain it into a chilled rocks glass over fresh ice, garnish with a slice of lemon or an orange twist, and a few drops of Angostura bitters for aroma and visual flair. It’s a crowd-pleaser, shows off proper shaking technique, balance of flavors, and presentation—all in one glass." |
| How do you handle customers who are rude or disruptive at the bar? | I stay calm, polite, and in control—no matter how rude or disruptive a customer becomes. First, I try to de-escalate the situation with friendly but firm communication. Often, just listening and responding respectfully can defuse tension. If the behavior continues or crosses a line—like disturbing other guests, being aggressive, or showing signs of intoxication—I stop serving alcohol and discreetly inform the manager or security, depending on the venue. The key is to protect the safety and comfort of all guests while keeping the situation under control without adding fuel to the fire. |
| Are you familiar with local liquor laws? | Yes, I’m familiar with local liquor laws in Malta, including the legal drinking age, responsible service practices, and rules around intoxicated guests. I understand it’s illegal to serve alcohol to anyone under 17 and that bartenders have a duty to refuse service to visibly intoxicated individuals. I also know that bars and restaurants must follow licensing regulations and closing hours. I always make sure to serve responsibly and follow both the law and house policies to ensure a safe and legal environment for everyone. |
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