THE IMPORTANCE OF A GOOD BARTENDER AT MUSRO OF THE … · increase the product quality. Bar is one of the outlets which support this department. Bar is a place providing service of

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THE IMPORTANCE OF A GOOD BARTENDER

AT MUSRO OF THE SUNAN HOTEL SOLO

FINAL PROJECT REPORT

Submitted as a Partial Requirement in Obtaining Degree in the English

Diploma Program, Faculty of Letters and Fine Arts

Sebelas Maret University

By :

Wahyu Nugroho A.S

C9307090

ENGLISH DIPLOMA PROGRAM

FACULTY OF LETTERS AND FINE ARTS

SEBELAS MARET UNIVERSITY

SURAKARTA

2012


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MOTTO

“Motivation and determination are the key of achievement.”

“Triying is better than doing nothing”

“If the facts don’t fit the theory, change the facts”

(Albert Einstein)

“Life is stunggle that should be fought, Life being more beautiful when it is

reached by fighting”

“Do what you can do today, never put off until tomorrow, just believe god will

help you and give you the best in your life until the time comes”


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DEDICATION

This final project report is proudly dedicated to:

My beloved parents

My beloved brother and sister


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PREFACE

Alhamdulillahirobil’alamin..........Finally I could finish this final project

report. I would like to thank to Allah SWT for the blessing. I also gratitude to

everybody who has supported in finishing the final project entitled “The

Importance of A Good Bartender at Musro of The Sunan Hotel Solo”.

The final project contains my experience when doing job training in

Musro The Sunan Hotel Solo. I chose this topic because there are many activities

performed by the bartender who can be learnt especially how to socialize to many

different people everyday. I describe the duties of bartender, explain how to be a

good bartender, and explain the problems appeared during the job training and the

solutions.

Finally, I realize that this final project is far from perfect. I will appreciate

and accept any devices and constructive criticisms. So, I open to any criticism and

suggestion from the readers for the betterment of the final project.

Surakarta, January 10, 2012

Wahyu Nugroho A.S


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ACKNOWLEDGEMENT

To ALLAH SWT the Almighty, as the owner of all the wonderful things

in the world, my biggest honor will come. ALLAH SWT, who gives all the

blessing in my strengths and weaknesses to finish my final project report entitled

“The importance of a Good Bartender at Musro of The Sunan Hotel Solo”.

Without ALLAH SWT, I am nothing,

To my academic consultant, Dra. Sri Kusumo Habsari, M. Hum, Ph.D. I

thank you for giving me guidance, advice and solutions, and making my paper

well completed. I also thanks to my academic supervisor, Dra. Susilorini, M. A,

who has given advice for the advancement in my study.

As a human being I cannot live on my own. There are lots of people who

give love, support, and encouragement to me. I would like to thank these

following important people that this final project can be completed precisely.

They are:

1. The best regard to my family. my beloved parents for supporting me at all

cost, I love you both. To my brother and my sister, Bayu Adi Wibowo and

Zaky Latifah Shandra Permata, thank you for giving me spirit.

2. Drs. Riyadi Santosa, M. Ed as Dean of Faculty of Letters and Fine Arts,

Sebelas Maret University.

3. Yusuf Kurniawan, S.S., M.A. as Head of English Diploma Program.

4. My lecturers, thank you very much for the knowledge.

5. The English Diploma Administrator, Ms. Heny as the information centre

staff, for helping me in the administration processes.


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6. All staffs in Food & Beverage Department of The Sunan Hotel Solo for

helping me on my job training and giving new knowledge.

7. Mr. Pungky Kusuma as Musro Manager of The Sunan Hotel Solo, thanks

for helping me during the job training.

8. All of Musro bartenders, Mr. Totok, Mami Yani, Topan Sulistianto, Yayak

Widianto, Wita Anggraeny, and Vivoollin Cornalia. Thanks for the

guidance.

9. For all my friens in English Diploma Program especially Class B 2007,

thanks for your support. I love you very much, you are my friends forever.

10. All of my friends in my building house “Wizma Pink”. Thanks for your

support, pray, and jokes. I love you all.

Last but not least, I would say thank you for unmentioned names helping

me in completing this final project. This final project is lack of perfect. I expect

some criticism and suggestion to develope my knowledge. I hope this final project

report will be useful for all readers.

Surakarta, January 10, 2012

Wahyu Nugroho A.S


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ABSTRACT

Wahyu Nugroho Andri Saputro. 2012. The Importance of A Good

Bartender at Musro of The Sunan Hotel Solo. English Diploma Program,

Faculty of Letters and Fine Arts, Sebelas Maret University.

This report is written based on the job training done at Musro in The Sunan Hotel

Solo. The objective of this final project report is to describe bartender main duty

and responsibility in Musro in The Sunan Hotel Solo, and explain how to be a

good bartender. As the definition, bartender is a person who mixes and serves

alcoholic drinks at a bar. In writing this report, the information is based on the

experience as bartender. From the experience, it shows that bartender has the main

duty to prepare and to serve drinks to the customers and the responsibilities to

provide excellent service, product and performance, to reflect image of company

value in daily task and to achieve the department mission and vision. To be a good

bartender, each bartender have to learn many skills about bartending, marketing

strategy, hotelier, and others. Some criterias of a good bartender are to perform

good attitude, speed in mixing drinks, bar cleanliness, good memory for cocktail’s

recipes, good communication to guests, preparation to anticipate mistakes in

stocking beverage items, be honest to keep the reputation as bartender, flaring and

mixiology to face bartender competition, and increasing the product selling by

making monthly promotion drinks and knowing the most favourite drinks. In

addition, the two important things of bartender were flaring and mixiology. They

were important to face bartender competitions.


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TABLE OF CONTENT

TITLE.......................................................... ..................................................... i i

APPROVAL OF CONSULTANT ................................................................... ii

APPROVAL OF THE BOARD EXAMINERS .............................................. iii

MOTTO............................................................................................... ............ v

PREFACE ............................................................ ........................................... vi

ACKNOWLEDGEMENT ............................................................................... vii

ABSTRACT ......................................................... ........................................... ix

TABLE OF CONTENTS.................................... ............................................. x

CHAPTER I. INTRODUCTION....................................... .............................. 1

A. Background..................................................................... ................... 1

B. Objectives................................................. ......................................... 3

C. Benefits......................................................... ..................................... 3

CHAPTER II. LITERATURE REVIEW ......................................................... 4

A. Definition of Hotel ............................................................................. 4

B. Hotel Classification ............................................................................ 5

C. Food and Beverage Department......................................................... 7

D. Bar................................ ...................................................................... 7

E. Bartender ............................................................................................ 9


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CHAPTER III. DISCUSSION ......................................................................... 10

A. Short History of The Sunan Hotel Solo ............................................. 10

B. The Profile of Musro The Sunan Hotel Solo and The duty of staffs.. 11

C. Experience in Musro The Sunan Hotel Solo...................................... 14

C.1. My Interesting Experience ....................................................... 16

a. In Bar Area ............................................................................... 16

b. Outside of Bar Area .................................................................. 17

C.2. Obstacles I Faces and Solutions I Applied ............................... 19

a. Obstacles................................................................................... 19

b. Solutions ................................................................................... 23

CHAPTER IV. CONCLUSION AND SUGGESTION ................................... 25

A. Conclusion ......................................................................................... 25

B. Suggestion .......................................................................................... 28

BIBLIOGRAPHY ............................................................................................ 30

APPENDICES ................................................................................................. 31


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THE IMPORTANCE OF A GOOD BARTENDER

AT MUSRO OF THE SUNAN HOTEL SOLO

Wahyu Nugroho Andri Saputro1

Dra. Sri Kusumo Habsari, M.Hum, Ph.D2

ABSTRACT

2012. English Diploma Program, Faculty of Letters and Fine Arts,

Sebelas Maret University.

This report is written based on the job training done at Musro in

The Sunan Hotel Solo. The objective of this final project report is

to describe bartender main duty and responsibility in Musro in The

Sunan Hotel Solo, and explain how to be a good bartender. As the

definition, bartender is a person who mixes and serves alcoholic

drinks at a bar. In writing this report, the information is based on

the experience as bartender. From the experience, it shows that

bartender has the main duty to prepare and to serve drinks to the

customers and the responsibilities to provide excellent service,

product and performance, to reflect image of company value in

daily task and to achieve the department mission and vision. To be

a good bartender, each bartender have to learn many skills about

bartending, marketing strategy, hotelier, and others. Some criterias

of a good bartender are to perform good attitude, speed in mixing

drinks, bar cleanliness, good memory for cocktail’s recipes, good

communication to guests, preparation to anticipate mistakes in

stocking beverage items, be honest to keep the reputation as

bartender, flaring and mixiology to face bartender competition, and

increasing the product selling by making monthly promotion drinks

and knowing the most favourite drinks. In addition, the two

important things of bartender were flaring and mixiology. They

were important to face bartender competitions.

1 Mahasiswa Jurusan D III Bahasa Inggris dengan NIM C9307090

2 Dosen Pembimbing


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CHAPTER I

INTRODUCTION

A. Background

Tourism in Indonesia is increasing now. The government legitimates

tourism as development aspect for second foreign exchange after gasoline. As one

of tourism aspects, hotel is one of the important factors which give many benefits

for tourism.

Hotel is one of tourism industry which provides accommodation service,

food service, beverage service and others for public. It’s a comfort place to take a

rest for visitors who want to stay overnight or more. Hotel management has to

give priority to the guest in service. Good service and complete facilities will keep

hotel reputation and good image.

Good service is an important component of hotel to give customer

satisfaction. Good service needs hospitality, politeness, discipline, responsibility

and professionalism. If the guests get good service from the hotel management,

automatically the guest will be loyal customer. Good service to the customers will

influence to customer satisfaction and hotel development. Hotel has departments

having responsibilities to give good service and customer satisfaction. Some

departments are Front Office Department, Food and Beverage Department,

Engineering Department, House Keeping Department, Marketing Department,

Accounting Department, Security Department, Human Resource Department and

Purchasing Department.

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Food and Beverage is one of hotel’s departments which have duties in

producing and serving food and beverage to the guest. Food and beverage

department is one of hotel income sources. This department is always wished to

increase the product quality. Bar is one of the outlets which support this

department.

Bar is a place providing service of alcoholic or non alcoholic beverage.

The guests call public bar. For getting the high income in selling drinks, bar is

wished to give priority in service, to provide comfort place, and to provide non

formal service for guests.

Music room, popularly called musro, is one of public bar of food and

beverage department in The Sunan Hotel Solo. It provides beverages alcoholic or

non alcoholic, snacks, and live music or disk jockey (DJ) entertainment. Musro

has crews which are good organized. Musro’s crews are bar manager, bar

supervisor, bartender, and waiter/waitress. In facing competition, whole crews in

Musro start from top leader until staff must always be cooperative for increasing

good service and customer satisfaction.

Bartender is a man who knows all beverages (alcoholic or non alcoholic),

is competent to mix some beverage items and understands the methods to serve. A

bartender has special duties and responsibilities. Based on his SOP (standard

operating procedure), he has to work professionally and be responsible in his job

(in preparing, in operating and in closing). In keeping reputation, Musro

bartenders should be able to increase their ability, their capability, their

performance and their product. Therefore, a good bartender is very important in


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Musro of The Sunan Hotel Solo as the only one convention revenue and

entertainment hotel in Solo.

By considering the importance of a good bartender in Musro The Sunan

Hotel Solo, I write a final project entitled “THE IMPORTANCE OF A GOOD

BARTENDER AT MUSRO OF THE SUNAN HOTEL SOLO”.

B. Objectives

The objectives of this final project report are:

1. To describe the duties of bartender in Musro The Sunan Hotel solo.

2. To explain how to be a good bartender.

C. Benefit

I hopefully this final project gives several benefits, such as:

1. To the students of English Diploma Program, Faculty of Letters and Fines Art,

Sebelas Maret University :

This final project will be a reference to make a report and can give an overview

about hotelier.

2. To Musro The Sunan hotel Solo :

This final project could be an input to increase the service and the product to the

guest.

3. To the readers :

This final project will give much knowledge about bartending and they will know

the importance a good bartender as the important factor of bar.


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CHAPTER II

LITERATURE REVIEW

A. Definition of Hotel

The general definition of hotel is an integral part of tourism industry and

defined as commercial accommodation which provides rooms, food and

beverages and other supporting facilities for the guest.

I have three references to get the definition of hotel. First, According to

Grolier Electronic Publishing Inc (1995) and Agus sulastiyono (1996:6), in the

book Managemen Penyelenggaraan Hotel, “hotel is a commercial institution

which provides lodging, food and beverage and other facilities to the public”.

While, hotel defines as an accommodation that uses partial or entire building to

provide service, food and beverage, and other supporting services for public

commercially organized. Finally, in a decree of communication minister, it’s

stated that hotel is an accommodation using a part or whole of building to provide

lodging, food and beverage and other support services for the public commercially

organized (SK Menparpostel No.3 37/PW.340/MPPT-86).

The three definitions above show that the first goal to build a hotel is to

provide lodging meals and other facilities to the travelers who want to stay

overnight or a longer stay in the surrounding area of a tourism resort. Hotel does

not only provide lodging for travelers but also local residence and public. Tourists

prefer to choose hotel than other accomodations. For tourist, hotel is “a home

away from home”. In a hotel, tourists can take shower, rest safely, receive a guest,

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get informations about tourist destinations, be active in bussines, and go back after

traveling or doing a job. Hotel provides many facilities to the guest with the

primary goal to gain great profit. In order to gain a great profit many hotels may

increase products and facilities.

Based on the definitions above, I conclude that hotel is an accommodation

that provides lodging, food and beverage, and other facilities for the public and

organized commercially to get profit.

B. Hotel Classification

According to United States lodging industry, hotel is divided into three

kinds. Transient Hotel is also called city hotel which is located in the downtown

or the corner of a city and mostly the guests of this hotel are businessman.

Resident hotel is a hotel like houses or apartments where the rooms are rent for

months or years. While, it provides facilities like hotel such as restaurant, room

service and cleaning service. Resort hotel is hotel where the location is near to or

in tourism area. It does also provide recreation areas and conference room for

guest.

Sutanto Leo (2001:19) in his book ENGLISH FOR PROFESSIONAL

ACCOMMODATION SERVICES, hotel is classified into five categories, well-

known with 1-star to 5-star.

1-Star Hotel consists of 15 standard rooms with private bathrooms

available. The standard room is 20 m2

in size. One of recreational facilities is

available, it could be swimming pool, fitness centre, sauna or tennis court. It


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means the hotel only provides a limited range of amenities and services, but

adheres to a high standard of facility-wide cleanliness.

2-Star Hotel consists of at least 20 standard rooms including 1 suite with

private bathrooms. The standard room size is 24 m2

and the suite is 44 m2. A

tennis court, indoor sports facilities, fitness center, sauna, bowling, or squash

court are mostly available. It means hotel provides good accommodation and

better equipped bedrooms, each with attached telephone and private bathroom.

3-Star Hotel should has at least 30 standard rooms including 2 suites with

private bathrooms. The standard room size is the same as with two-star hotel and

the suite is 48 m2. Two of this recreational facilities that should be available are

tennis court, indoor sports centre, fitness centre, sauna, bowling alley, or squash

court. It means hotel has more spacious rooms and adds high-class decorations

and furnishings and color TV. It also offers one or more bars or lounges.

4-Star Hotel has the number of standard rooms available which is at least

50 rooms including 3 suites with private bathrooms. The size of standard room

and the suite is the same as three-star hotel. The recreational facilities available

should be at least the same as or more than a three-star hotel. It means hotel is

much more comfortable and larger, and provides excellent service, room service,

and other amenities.

5-Star Hotel has at least 100 standard rooms including 4 suites with private

bathrooms. The standard room is 26 m2 and the suite is 52 m

2 in size. The hotel

has at least two recreational facilities including a tennis court, an indoor sport, a

sauna, a bowling alley, or squash court. It means hotel offers most luxurious


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premises, widest range of guest services, as well as swimming pool and sport and

exercise facilities.

C. Food and Beverage Beverage Department

In general, Food and Beverage Department is department which manages all

food and beverage production and services for the guest. While in specific, Food

and Beverage Department is a department which manage all of the food and

beverage production and services for the guest.

Food and Beverage Department is a part of hotel that manages and has

responsibility to the product and service of food, beverage and others to the guest

who stay in the hotel. It is commercially and professionally organized (Sunyoto,

2007:1)

Based on the definition above, this department is responsible to any kind of

food and beverage service and product. This department is responsible to make its

products and service better and interesting to the guest, in order to attract the

customers. It is a department which serves food and beverage to the guest in a

very attractive and pleasing manner, which creates good impression on the guest.

There are several kinds of food and beverage outlet like restaurant, bars, coffee

shops, take away banquets, etc.

D. Bar

There are some definitions and classifications about bar. According to

Dinas Kebudayaan Dan Pariwisata Propinsi Jawa Tengah, 2009,”Bar

Operation, Beverage Knowledge & Bartending”. The word of bar comes from

barrier (separator wood) between bartender with guest. In general, bar is a place


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for drinks (soft drinks, beer and alcoholic). It means bar is to provide and serve

the alcoholic and non alcoholic beverage to the public to get profit. Bar is also

divided into three kinds in model, function, and outside of hotel.

Bar models are rectangle, semi-circle, the merging of rectangle and semi-

circle, circle, and full circle. Semi-circle is ussually used by snack bar and milk

bar at pool. It just sells snack, soft drink, and snack. Rectangle, rectangle and

semi-circle, circle, full circle are ussually for pub and discotic. They sell drinks

(alcoholic or non-alcoholic) and as show-place for bartender jugling.

Bar Functions are service bar, public bar, and portable bar. Service bar is

bar where bartender does not meet guests. Bartender just serves guests’ order

brought by waiter or waitress for restaurant and room service. Public Bar is bar,

where bartender meets with guest. Bartender makes drinks for guests who sit at

counter bar or table. Portable Bar is a bar which can be moved. It has wheel and

it’s usually for party.

The five varieties of bar outside of hotel are snack bar, bar and nite club,

bar and restaurant, milk bar, and disco bar. Snack bar is a bar which just sells soft

drink, beer and snack. Bar and nite club is bar and restaurant are in same place

completed with other entertainment, such as: band, show and others. “Bar and

restaurant” is where the bar and the restaurant are in the same place and the open

schedule depends on the restaurant. Milk bar is a bar which just serves non

alcoholic, such as: milk shake, ice cream soda and others. Disco bar is bar which

is completed with dance floor and disco music.


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E. Bartender

According to Dinas Kebudayaan Dan Pariwisata Propinsi Jawa

Tengah,”Bar Operation, Beverage Knowledge & Bartending”: Bartender is like a

salesman, the progress or the decline of a bar depends on the bartender. It means,

bartender must provide excellent service, product, performance and image of

company value in daily task and achievement of department mission and vision.

General activities of bartender are to serve customers in a friendly and

helpful manner, to handle and move objects such as glasses and bottles by using

hands and gloves, to order supplies from outside vendors, to monitor and to

maintain an inventory of supplies, to mix ingredients according to drink recipes,

to perform physical activities such as lifting and stoping, and to sell or to

influence others. Bartender must be able to prepare drinks quickly, accurately, and

without waste. He must know a large quantity of drink recipes and be able to mix

drinks in a fast and efficient manner. He has also responsible for ordering and

maintaining drinks and bar supplies. Therefore, a bartender has a range of

responsibilities and duties and must constantly be multitasking and thinking

ahead.


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CHAPTER III

DISCUSSION

A. Short history of The Sunan Hotel Solo

The Sunan Hotel Solo is one of four-star hotel in solo. The Sunan Hotel

Solo is located at west gate of Surakarta, 4 km from Mangkunegaran Palace, 5 km

from the Sunan's Palace or Kraton, 5 km from Government Center, 5 km from the

famous shopping area of Pasar Klewer. It's only 15 minutes from Adi Sumarmo

International Airport and 6 minutes from Balapan Train Station by TaxiThe first

name of The Sunan Hotel Solo was Quality Hotel Solo. This hotel was established

by P.T Graha Mulya Wirastama in 1997.

Quality Hotel Solo applies similar management with International Quality

Choice of U.S.A. The management is applied because of the global reputation of

Quality Choice International Hotel. For that reason, Quality Choice International

was chosen as a trademark for good hotel. November 23, 2007, Quality Hotel

Solo is renamed into The Sunan Hotel Solo because it has not applied Quality

Choice International anymore and the owner has changed. The General Manager

of The Sunan Hotel Solo was fristly Mr.Eric Aebersoled from Swizzerland. Then

it was replaced by Mr. Victor H Sitompul, Mr. Leopold Tambingong, Mr.

Gunawan Budiharjo, S.E, MBA, and now it is under Mr. Dicky Sumarsono.

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B. The profile of Musro of The Sunan Hotel Solo and the duty of staffs

Musro is located in the basement of The Sunan Hotel Solo. It provides

snacks, cocktails, and mocktails. Musro with its symbol "Shake The Earth" is a

huge bar with dynamic, fresh & trendy concept. It is very inviting room with

medium speed modern dance floor, an incredible sound system, lighting, and there

is the band playing various music entertainments every night. It opens at 7 p.m

until 01.30 a.m. It can hold 250 seats.

This is organization structure of Musro The Sunan Hotel Solo:

(HRD of The Sunan Hotel Solo)

Bar Manager

Supervisor

Bartender

Bartender

Waiter/ss

Waiter/ss

Waiter/ss

Waiter/ss


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Musro The Sunan Hotel Solo has 10 crews:

No Position Person

1 Bar manager 1

2 Bar supervisor 1

3 Bartender 2

4 Bar waiter & Bar waitress 6

(HRD of The Sunan Hotel Solo)

Bar manager is assistant of F & B manager ensuring high standard of

services, products and performance and also maximizing profitability. He reflects

the image of company value in daily tasks and achieves the vision and goal. He

controls the budget by constantly checking on efficiency and job productivity,

makes the necessary report on F & B office log book provided, makes the

necessary proposal of new drinks menu and F & B promotion to F & B manager,

checks all bar equipments and also the necessary maintenance with enginering,

checks staff schedule and reports to F & B manager, holds daily briefing with all

crews, and also gives feedbacks and evaluation to staffs. He plans, analyzes,

organizes, delegates, supervises and controlls the bar.

Bar supervisor is bar manager assistance in supervising the outlet,

ensuring high standards of services, performance and products, and also

maximizing profitability. He also reflects the image company value in daily tasks

and achieves the vision and goal. He checks staff attendance, makes schedules,

checks the every day preparation, observes the hygiene and sanitation in bar,


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makes sure that CD/TV/AC/Music/Lighting and electricity is on and off, checks

beverage stock, makes beverages and supplies requisition, greets and escords VIP

guest to the table, controls the usage of machines (chiller, refrigenerator,

blender,etc), makes sure promotion programs to the guest, controls the quality of

service and product, checks guest satisfaction by providing communication,

checks the payment and makes sure all bills well settled, fills the log book for

some information for the bar manager, makes sure all doors are locked, checks

cleanliness before leaving, makes sure staffs and work area in safe and secure

condition, conducts reguler inventory, and makes monthly outlet performance

report.

Bartender is a person who mixes and serves alcoholic drinks at a bar. He

has various duties and responsibilities. Bartenders work in a variety of settings,

such as hotel and resort restaurants, chain restaurants, and bars. The main duty of

a bartender is to prepare and to serve drinks to the customers. He provides

excellent service, product and performance, reflects image of company value in

daily task and achieves department mission and vission. He should know how to

open clubhouse, how to prepare bartender needs, and how to stock all supplies. He

must be able to prepare drinks quickly, accurately, efficiently and without waste.

He must keeps track of alcohol consumption and supplies and orders new stock

needed.

Bar waiter and bar waitress are ussually called server. They provide

excelent sevice, product and performance, reflect image of company value in daily

task and achieve department mission and vission. They also help bartender to


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prepare their necessary. They must wash and dry all tables, vacuum dance floor,

arrange bar stools, tables and chairs neatly, astrays and utensils must be prepared,

clean and replace utensils. They must check communication book and log book,

rearrange the special today events, such as special cocktail, special birthday, etc,

and promotion tool, such as flyers, brochures, etc as well.

C. Experience in Musro of The Sunan Hotel Solo

I did job training in Musro The Sunan Hotel Solo. It started on February

1st, 2010 and finished on December 31

st, 2010. The job training activities started

from 06.00 pm- 02.00 am from Monday up to Saturday. Every Wednesday and

Saturday were held briefing for special event. In Musro briefing, my manager

informed the result of the meeting between GM and all staffs of hotel, F & B

meeting (F & B manager with all staffs of F & B department), and moni breafing

(Musro manager with sponsors) to all crews of Musro. We discussed about the

schedule of the event, the reserved tables, the evaluation of the staffs, the revenue

target and the test for the trainees.

Wednesday event was popular among by clubbers as “sparkling

Wednesday party” because it was majority from young, the party started at 10.30

pm - 02.30 am. It usually showed double band, dancer, bartender juggling and

many more. In addition, Saturday was popular among by clubbers as “rave

republic” because it was special event for DJ, dancer, bartenders juggling show,

and many more. On Saturday, the party stared at 10.30 pm – 03.00 am.


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The crews of Musro had similar role. They were bartender and

waiter/waitress. When doing the job training activities, I got the same

responsibility as daily workers and staffs. In the first time, I wore uniform of

Musro, my manager said: “when you wear this uniform, you must have the same

ability with the other staffs. So, I don’t want to see you doing any mistake in your

activities, even a little”. In my job training, I learned many skills about bartending,

marketing strategy, hotelier, and others.

February of 2010 was a heavy month for me. I got a lot of pressures from

my manager and senior staff. They demanded me to master bartending skill and

handling guest. First, I was taught basic knowledge of beverage terms, categories,

items, and method of producing drinks. Second, I was trained to build strong

confidence to face the guests in order to be able to promote and sell the products.

Third, I got briefing on every Wednesday and Saturday. In every briefing I used to

get the same exercise about basic bartending skill and handling guest from my

manager and supervisor. This exercise was to check my performance and

capability.

I also got from my manager a skill of how to increase my bartending skills.

I started to learn the detail of alcoholic beverages. They were taste, dose percent,

and character. Making cocktail was also a skill bartenders should master. Speed

and good memory on cocktail recipes were the skill bartender should learn

because he should provide alcoholic beverage on demand. My manager demanded

me to create a relationship with guests and know the profile of potential guests. It


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was important in selling drinks, especially for special event. I always invited

potential guests by phone or facebook for coming to Musro.

In the last weeks of my job training, I was given the last test by my

manager about the whole bartending skill. The last test was to evaluate my

bartending skills. I got some criticisms and suggestion from my manager about

some criterias of how to be a good bartender. The criticisms from my manager

were about how to perform good attitude. He also gave a special tip that no matter

how was my day going, I had to perform speed in mixing drinks, bar cleanliness,

good memory for cocktail’s recipes, good communication to guests, preparation to

anticipate mistakes in stocking beverage items, be honest to keep my reputation as

bartender, and increasing my product selling by making the monthly promotion

drinks and knowing the most favourite drinks. The important suggestions from my

manager were flaring and mixiology. They were important to face bartender

competitions. Flaring was creativity, ability, quality of bartender to play bottles.

Mixiology was creativity, ability, quality of bartender to make a cocktail or

mocktail. My manager said :”bartender is like dangdut singer. So, dangdut singer

is not attractive without dancing and also a good bartender is not interesting

without wonderful flairing and perfect mixiology.

C.1. My interesting experience

a. In bar area

When doing the job training, I undertook valuable experiences. I was very

happy because I could learn while clubbing. I could feel how to be a bartender,


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how to work in the club house which provided entertainments, and how to work

surrounded by clubbers who were concerned with appearance and fashion. When I

started to learn in bar area, I felt nerveous because I had responsibility to all bar

operation. So, I must be able to make all drinks for the guests.

I did some mistakes in making drinks that could make my senior laugh. I

wanted to make cocktail named “tokyo drive” but from the colour and taste of

drinks, it was not “tokyo drive”. The ingriedients of my cocktail were vodka

(light), rum (light), gin (light), tequila (gold), triple sex (light), blue curacao

(blue), galliano (yellow) and soda (light). Instead of using blue curacao (blue), I

put sambuca vacari (light) so that the real colour changed from green to light blue

and it tasted sweet because sambuca vacari was sweet and blue curacao was sour.

However, the guest enjoyed my cocktail, because this taste was sweeter and this

alcohol’s dose was also stronger. I was very happy because the guest did not

complain with my cocktail. But, my manager warned me, if I got complaint from

the cocktail I made and the guest did not want to drink it, I had to drink this

cocktail.

I got an unforgetable experience in bar area. I often forgot to put straw and

stirrer in glass. My manager and senior often scolded me because the guest

couldn’t drink without straw. This happened because I got many orders from the

guests to make drinks with shaker.

b. Outside of bar area

Musro crews prefered to work not in a bar as a bartender, instead they

prefered to work as waiters in a bar. As waiter, I could work while clubbing,


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dancing and drinking. My manager and senior also recommended me to enjoy the

party, but I still had to focus to serve the guests. By enjoying the party, I felt more

confident to communicate with the guests. It was also easier for me to get the

information of the guest’s profiles. In addition, I could invite more guests to

attend the party and increase the drinks order. I could also improve my

communication skill through having chit chat with the guests, women escorts, and

at the same time I still could enjoy live music and DJ (disk jokey) performance. In

contrast, bartender should focus more drinks preparation for the guests. The

guest’s order was the main priority and I should take control from making drinks

and supervise drinks orders during the party.

When doing my job training, many foreigners came to Musro for clubbing.

Foreigners ordered beer by glass. When it was the time for paying the drinks, they

refused to pay. I had ever had a quarrel with one foreigner about billing. He

refused to pay the bill of the drinks he ordered. I had to follow him to Solo In

Hotel, where he stayed. To get his bill paid, I should ask the receptionist of Solo

In Hotel to add his bill of Musro to his room bill of Solo In Hotel.

Wednesday and Saturday were favourite days for guests and me. Musro

usually held special event every Wednesday and Saturday. I could see double

band, DJ, dancer, bartender juggling and many more. Most of guests orders were

alcoholic bottle. Sometime, guests offered some drinks to me when he opened the

bottle, but I told them that I did not drink. My manager asked me to perform my

bottle juggling in this Wednesday and paser malem event of The Sunan Hotel

Solo on October 2010. In dark nite and rhytm of music, I got some applauses from


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the guests and the women. My manager and seniors also gave their appreciation

for my performance. This moment made me proud.

C.2. Obstacles I faced and Solutions I applied

a. Obstacles

Ballroom event

Ballroom of The Sunan Hotel Solo was a multi function hall that had

functions for, wedding party, meeting room in big capacity, organizing event, etc.

It was located in ground floor of the Sunan Hotel Solo. Musro’s event organizer

used the ballroom for holding a big party, because Ballroom had more capacity

than Musro. The big party usually performed a popular singer or band, the best

DJ, some attractive dancers, a spectacular percussion, and many more. The

popular singers or bands were Agnes Monica, Putri Penelope, Geisya band, Nidji

band, Gigi band, D’massiv band, and etc. The best Dj were Dj Elena (Russia), Dj

Alice Norin, Dj Romy, Dj Riri, Dj Icha Perez, and etc.

Before starting the party in ballroom, Musro crews had to prepare all

bartender needs. The bar preparation usually took longer time to be ready. It could

also drain Musro crew’s stamina. As Ballroom did not have permanent bar like in

Musro, Musro crews had to build temporary bar in ballroom. First, I provided all

bar equipments from Musro, such as draught beer machine, chiller, glassware, box

of alcoholic bottle, and etc. Second, I also had to bring all beverage items from

Musro. As Ballroom event had more 80 tables, I also had to request more

beverage items from store to anticipate many guest orders. After providing


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bartender needs, I started to arrange all bar equipments and all beverage items in

bar area. I also had to arrange tables and seats.

When serving the party, Musro crews had to focus to serve the guests.

Ballroom event was more crowded than Musro event. This event made bartender

and waiter/ss had to focus in offering drinks, serving the guest orders, and billing

the guests. Bartender should make guests’ drinks quickly. Waiters had also to

offer drinks to many guests. Sometimes, many guest orders could make bartender

and waiters do some mistakes in serving the guests, such as mixed orders between

the guests, the spilled drinks, and many more.

When the party ran, Polresta Surakarta (The town resort police of

Surakarta) also often held a raid in Ballroom event. This raid was to anticipate the

circulation of drugs in Solo city. Moreover, Polresta personals would bring

clubbers who had drugs to the office. They also brought the clubbers who did not

have identity cards. The raids made the event chaotic because many guests were

disappointed due to stalled event. It also decreased the guest’s orders in Ballroom.

In addition, police raid also made the guest arrival reduce in the next events.

When billing the guest, we had to responsible to all bills in large number. I

should deliver their bills to the receptionist until the payment was completed. The

receptionist accepted debit or credit card payment from the guests. When I did the

debit and credit card payment in receptionist desk, I had to leave the other bills in

my section. The risk of this situation was a lost bill. If it happened, I had to pay

the lost bill from the guest. I sometimes had to face payment delay from guests.

The delayed payment was usually caused by a credit card declined, it would be


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noted in logbook. Then, we would ask bill to their company or we would wait

them for paying their bill in Musro.

In the end of the event, Musro crews had to put all bartender needs back to

Musro. Besides, I also had to record the number of alcoholic bottles sold out in

the inventory book. In recording inventory book some mistakes could occur. It

was caused by Musro crews who did not check the alcoholic bottles sold out and

the number of ordered bottles. The mistakes were also caused by the bartender

who was too busy making the drinks, and the mistakes in writing in the guest

orders book. In addition, Musro crews had to report the revenue of the event to the

accounting deparment.

Musro event

When doing my job training, I faced the temperamental guests every day.

The clubbers couldn’t control themselves because of the over dose of alcoholic

beverages. They could be more temperamental than usual. It could cause a riot

between the clubbers. Besides, the crowded event also made a riot in Musro. But,

I still had to make friendship with them to avoid the riot, because they were guest

and buyer.

On July 10th

, 2010, I got an unforgettable experience. This moment was a

rave republic event showed DJ Rievo, DJ Awish, Party Season band, and many

more. When the party ran, Musro was very crowded. Most clubbers carried away

party, until they were mostly drunk. In my section, I handled 17 tables that were

included two tables from Kodim (Military District Command) and Kopassus

(Special Forces Command) personnel. When the event ran, Kopassus captain, Mr.


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Edo, ordered his favourite cocktail repeatedly. His favourite cocktail named

“Ferari Absolut” that contained vodka, rum, gin, tequila, triple sex, whiskey,

amaretto dissarono, beer, and sour mix. After he had drunk, he came on stage to

give drinks to the DJ. He also gave his cocktail to other clubbers in the dance

floor. Besides, Mr. Edo also did nott control his drinks order.

Mr. Edo’s misbehaviour disturbed the other clubbers. I got some

complaints from the clubbers. I also tried to warn Mr. Edo, but he did not listen to

me. He was too drunk. When he gave his cocktail to the three of Kodim

personnel, they didn’t want to drink. Being confused, Mr. Edo immediately hit

one of Kodim personals. The other Kodim personnel tried to stop the conflict.

But, Mr. Edo ordered his personnel to attack Kodim personnel. There were fifteen

of Kopassus personnel come to Musro. Then, they hit Kodim personals. They

used all stuff around to attack them. They damaged tables, chairs, pichers, guest’s

drinks and the other facilities. They kicked Kodim personnel out of Musro. The

three securities of Musro stopped the riot among them. I also tried to stop the riot,

but I got some hits in my face. This accident caused the floor filled with blood of

Kodim personals and water of the guest drinks. My uniform was also wet because

I slipped on the slippery floor. The women were scared seeing this accident.

After the riot could be handled, I got a big problem about the guest’s bills.

First, the unsatisfied event made the other guests refuse to pay their bills. It was

caused by the missing of the guests’ drinks. I had to make some new drink for

them. After that, I, my manager, my senior, and security had to ask the bills of

Kopassus and Kodim. I could ask the Kopassus’s bill easily, because they were


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still in Musro. Then I, my manager, my senior, and Musro’s security had to ask

the bill of Kodim at Slamet Riyadi hospital (DKT hospital or the hospital of

military special area). In Slamet Riyadi hospital, there were about 70 armed

personals of Kodim. They did not want to pay their bill, because they were victim.

Even, they demanded Musro being responsible to pay the total cost of the hospital

treatment. Then, Kodim and my manager discussed this issue. The results of

discussion were The Sunan Hotel Solo management had to pay the victims

hospital treatment and Kodim had to pay their bill.

b. Solutions

Based on problem I faced in Ballroom and Musro event, I recommended

my manager to evaluate the previous events and the accident which followed. The

evaluation was to anticipate some mistakes in bar preparation, bar operation, and

bill payment. First, Musro crews had to understand what a bartender needs. The

bar preparation should be worked out more quickly and every crew should

understand the needs for bar preparation. They always had to check all bartender

needs in store. My manager also had to supervise his staff’s performance. He also

had to coordinate with the accounting staff and the receptionist. The accounting

staff would help Musro’s cashier to handle delayed bills and to classify the bills. It

was important to handle a big party which resulted in large revenue. The

receptionist should add some staffs to process the guests credit and debit card

payment. If there were many credit card or debit payments, the waiter/ss would

not need to leave their section too long.


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Musro should hold briefing before the event started to evaluate the crews

performance, guests, reserved tables, bills, stock of beverages,etc. The Musro’s

crews also had to make a good team coordination. They should manage many

guest orders by putting the large value orders as the first priority. The large value

orders were alcoholic bottle and cocktail pitcher. At the bar preparation, the

bartender should make cocktails which were ready to serve. It would avoid a lot of

drink mix orders from the guests. When the event ran, the Musro crews had to

focus on their responsibility. They should not enjoy the event with the guests,

because they had to be responsible to watch the orders and the bills. After serving

the guest orders, they should always ask the guest bills and bring to the cashier. It

was to anticipate the payment delay.

When handling the riot, I had some solutions. First, Musro crews should

protect the guest’s orders. It was done to anticipate the missing drinks. Besides,

the additional security was very important to anticipate riot in the event. It would

make the party run smoother than the previous events. In the crowded events, the

additional security was also important to control the number of bottle entry

brought by the guests. The guests often took advantage of the crowded situations

to bring the bottles from outside. Therefore, the comfortable situation of the party

would make the guests enjoy the party and Musro crews enjoyed selling drinks.


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CHAPTER IV

CONCLUSION AND SUGGESTION

A. Conclusion

This chapter will describe the conclusion from the whole previous chapters

especially the experiences reported on chapter III. The experiences here are

basically taken from the job training in Musro The Sunan Hotel Solo. My job

training was started on February 1st, 2010 and finished on December 31

st, 2010.

When doing job training, I got many knowledges and experiences about how to be

a good bartender. In the last chapter, I make conclusion about bartender main duty

and responsibility, and my experience on the job training.

The main duty of a bartender is to prepare and to serve drinks to the

customers. The responsibilities of bartender are to provide excellent service,

product and performance, to reflect image of company value in daily task and to

achieve the department mission and vision. Bartender should know how to open

clubhouse, how to prepare bartender needs in work place, and how to stock all

supplies. He has to serve customers in a friendly and helpful manner. He must

clean up his work place after bar operation and keep their work area clean and

tidy.

I got unforgetable and valuable experiences as bartender and waiter. I was

very happy because I could learn while clubbing. I could feel how to be bartender

and how to work in the club house which provides entertainments, and how to

work surrounded by clubbers who concern with their appearence and fashion. As

25


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bartender, I had responsibility to all operational in bar. I must be able to make all

drinks for the guests. Whereas as waiter, I had to focus on guest’s orders. I was

also demanded to get information of the guest’s profiles for inviting more guests

to attend the party.

When doing my job training, I learned many skills about bartending,

marketing stategy, hotelier, and others. My manager and my senior staff

demanded me to master bartending skill and handling guest. They always

evaluated my bartending skill and performance every briefing. Besides, they also

gave criticisms and suggestions about how to be a good bartender. The criticisms

from my manager were about how to perform good attitude. He also gave a

special tip that no matter how was my day going, I had to perform speed in

mixing drinks, bar cleanliness, good memory for cocktail’s recipes, good

communication to guests, preparation to anticipate mistakes in stocking beverage

items, be honest to keep my reputation as bartender, and increasing my product

selling by making the monthly promotion drinks and knowing the most favourite

drinks. The important suggestions from my manager were flaring and mixiology.

They were important to face bartender competitions.

During my job traing, I find some obstacles which could take away the

advantageous points. The problems were about handling event in Ballroom and

Musro. In the Ballroom event, I had to build the temporary bar. I had to prepare

all bar needs which took longer time. As Ballroom had more 80 tables, I had to

focus in offering drinks, serving the guest orders, and billing the guests. I also had

to be responsible to all bills in large number. Besides, I had to deliver debit card


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or credit card payments to the receptionist to process it. If there were many debit

card and credit card payments, I would leave my section longer that it would be

long. The risk of this situation was the possibility of lost bill. In Musro event, the

riot often happened during the event. It could disturb me and the other clubbers

for enjoying the party. The example was the riot between Kopassus and Kodim

personnel..

Based on my obstacles above, Musro should hold briefing before the

operation started, it was done to evaluate crews performance, guests, reserved

tables, bills, stock of beverages, etc. The evaluation was to anticipate some

mistakes in handling the party. First, Musro crews had to understand what a

bartender needs. The bar preparation should be worked out more quickly and

every crew should understand the needs for bar preparation. To handle a big party,

bartender should make cocktails which were ready to serve. It avoided a lot of

mixed drink orders from the guests. When the event ran, Musro crews had to

focus on their responsibility. They could not enjoy the running event, because

they had to be responsible to handle many orders and bills. They should manage

the guest orders by putting the large value orders on the first priority. The large

value orders were alcoholic bottle and cocktail pitcher. After serving the guest

orders, they should always ask the guest bills and bring to the cashier. It was to

anticipate the payment delay of the process by credit and debit card. When

handling the riot, Musro crews should protect the guest orders. Besides, the

additional security were need to anticipate riot in the event.


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B. Suggestion

After doing the job training, in Musro The Sunan Hotel Solo, I would like

to give some recommendations as follow:

1. The Sunan Hotel Solo

By considering many events held, the management should hold the staffs

training. In handling the events, the management should provide a guidance to

all staffs from Musro, security, acounting department, receptionist, and the

other staffs. They should give some guidances and strategies to handle the

party. In addition, the party will be successful and the guests were also more

excited to attend in the next events of Musro, The Sunan Hotel Solo.

2. Musro manager

Musro manager should increase the discipline of his staffs during working hours.

In special events, Musro manager also should give many chances to his staffs in

promoting the cocktail or mocktail and performing the bartender juggling show.

The two important points above can increase the staff’s performance and ability in

facing competition with the other clubhouses.

3. Staffs

They should be responsible for their duties. Staffs also should play his or her roles

effectively during working hours. They should increase their cooperation to

handle the party in order to make operation run succesfully. In addition, it can

make the event run well and the target revenue reached.


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4. The students of English Diploma Program, Faculty of Letters and Fine art,

Sebelas Maret University

The students of English Diploma Program should find a appropiate place for

doing job training. Therefore, the students can apply what they have learned in the

job training based on the skill learned for their future job.

Documents

THE IMPORTANCE OF A GOOD BARTENDER AT MUSRO OF THE … · increase the product quality. Bar is one of the outlets which support this department. Bar is a place providing service of