Nur Yunlu
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It is no secret making more money depends on higher checks lining up together in the restaurant industry. Alcohol beverage sales increase the bill, and servers can make more tips.

At the same time, selling alcoholic beverages requires some knowledge of wine, beer, and hard liquors for recommendation and selling them.

Wine is the hardest to learn because it takes time, and one tries different wines as much as a person can. Realistically, learning wine takes time. Hard liquor beverages are easier to learn if compared with wine knowledge.

On the other hand, if you work in BYOB (Bring Your Own Beverages) restaurants, servers don’t have to know about alcoholic beverages. Simply, you are not selling it. Patrons bring their alcoholic drinks, and the server serves them.

Some of the BYOB restaurants charge a cork fee of around 10 to 25 dollars. Unfortunately, tips would be lower compared with alcohol sales.

I used to work in a BYOB restaurant, and we turned the tables many times and still made good money without selling alcoholic beverages.

Let me know your preferences as a present / former restaurant worker.

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8 days ago
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Phoebe Montrie
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8 people found this answer helpful

As a bartender, it's hard to say that I would prefer to work without selling beverages on behalf of my establishment! Although, now that I have a job in Customer Service where I am interacting with Patrons coming to Concerts, it is nice not have to be responsible for their consumption. I miss the tips that come with preparing and selling drinks - but not the drama! I think if I was working somewhere for tips that was BYOB, I would feel like I was missing out on $$ a little bit. Thanks for this thoughtful topic! 🍷🥃🍸🍹

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Dennis Howk

BYOB

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Reena B.

I guess you would make more money if you could serve alcohol. But I don't enjoy drinking so learning about it doesn't sound fun. I would rather do BYOB.

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Sara voth

BYOB that's how they do in Kentucky is so many drug counties it's not even funny and people get way more stupid and simple lot better

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Amy Wucher

Full bar all day

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Henning Heinemann

Learning wine as a server is not that difficult, typically the selection is limited and management/chef typically have instructions. Typically a restaurant will have tastings for the staff, and here’s the real secret: it doesn’t matter what you recommend. You can pair a fumé blanc with a fillet, and if the person is there to enjoy their dinner, they will thank you for the ‘outside the box’ suggestion, and you get $100 tip for it. You can be an expert sommelier and chef, providing them the perfect pairing, and if they are there to complain about their terrible experience on your place’s Yelp page, that’s what’s going to happen. People choose their experiences in life, nothing to do about it.

If you are ever in doubt of how to deal with it, the answer is simple, "You know, we have so many great wines, let me ask the chef which they think is best." Then ask them or the manager for a suggestion.

As far as cocktails go, I’ll take a staffed bar any day either serving or tending bar.

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Brandon Gilsenan

Well you could put it this way. Alcohol’s expensive and the addiction of the Beverage’s the Killing Touch. 😏

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Tonette Bradford

Full bar

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Roger Dickman

@Nur Yunlu Heya, it looks like somebody copied your story word for word and posted it about 5 hours ago, I've never seen that done before, maybe it's a complement!

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John Ferrara

Full bar

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