Smart Bar Staffing

Keeping your bar team sharp means covering everything from hiring to compliance. These 50 key questions help assess knowledge across interviewing, onboarding, compliance, anonymous feedback, and exit procedures. How well does your team score?

Question 1

A customer orders a gin and tonic. What should you ask them first?

1. A) Would you like ice and lemon?
2. B) Do you have a preferred gin? (Correct)
3. C) What brand of tonic would you like?
4. D) Would you like a straw?

With many gin varieties available, asking the customer’s preference first ensures they get the drink they want.

Question 2

Which of these glasses is not typically used to serve beer?

1. A) Pint glass
2. B) Half pint glass
3. C) Martini glass (Correct)
4. D) Stein

Beers are usually served in pint glasses, half-pints, steins (typically hold just over 2 pints), or bottles – but not in martini glasses, which are used for cocktails.

Question 3

What should you do if you think a customer is too intoxicated to order another drink?

1. A) Serve them one more but tell them it’s the last one
2. B) Offer them a double instead
3. C) Ignore them and serve other customers
4. D) Politely refuse and explain why (Correct)

Responsible alcohol service is essential. Politely refusing service and offering water or food instead can prevent problems.

Question 4

A customer complains their cocktail is too strong. What’s the best way to handle it?

1. A) Apologize and add more mixer (Correct)
2. B) Tell them it was made correctly and they should drink it
3. C) Offer to remake it, but charge them again
4. D) Ignore the complaint

Adjusting a drink to the customer’s taste (within reason) ensures good service and a positive experience.

Question 5

Which cocktail is traditionally served blended or shaken rather than stirred?

1. A) Mojito
2. B) Old Fashioned
3. C) Martini
4. D) Pina Colada (Correct)

Pina Coladas are typically blended or shaken. A Mojito is muddled, a Martini is usually stirred, and an Old Fashioned is built in the glass.

Question 6

What is the legal minimum age for purchasing alcohol in the UK?

1. A) 16
   B) 18 (Correct)
   C) 21
   D) 25

In the UK, the legal drinking age is 18, but some venues operate a “Challenge 25” policy, requiring anyone who looks under 25 to show ID.

Question 7

How should you deal with a rowdy customer who is disturbing others?

1. A) Call security immediately
2. B) Ignore them and hope they leave
3. C) Politely ask them to calm down (Correct)
4. D) Serve them another drink to keep them happy

It’s best to handle the situation calmly and professionally. If they continue to be disruptive, escalate to management or security.

Question 8

What is the correct way to store white wine before serving?

1. A) At room temperature
2. B) On top of the bar
3. C) In the freezer
4. D) Chilled in a fridge or wine cooler (Correct)

White wine should be stored at 7-12°C to maintain its flavour. Freezing can ruin its taste and texture.

Question 9

A group of customers wants to split the bill in multiple ways. How should you handle this?

1. A) Tell them you don’t allow split bills
2. B) Ask how they’d like to divide it and process payments accordingly (Correct)
3. C) Charge one person and let them sort it out later
4. D) Only allow cash payments

Good service means accommodating customer requests where possible. Many modern till systems allow for easy bill splitting.

Question 10

Why is it important to wash hands regularly behind the bar?

1. A) To avoid getting sticky
2. B) To impress customers
3. C) To prevent cross-contamination (Correct)
4. D) To make the bar look tidy

Hygiene is crucial in any food or drink service role. Washing hands regularly helps prevent contamination and ensures customer safety.

Question 1:

What is the first thing you should do when starting your shift at the till?
a. Begin serving customers immediately.
b. Check the cash float and record the opening balance. (Correct)
c. Borrow cash from the till for personal use.
d. Log off the till to ensure no one can access it.

Checking the float ensures accountability and prevents discrepancies at the end of your shift.

Question 2:

If a customer gives you a £50 note for a £15 bill, how much change should you give them?
a. £35 (Correct)
b. £25
c. £45
d. £30

Always double-check your math to ensure accurate change and maintain customer trust.

Question 3:

What is the best way to identify counterfeit currency?
a. Check for visible watermarks or security features. (Correct)
b. Look at the colour of the note.
c. Rely on how the note feels in your hand.
d. Assume larger bills are always genuine.

Genuine notes have identifiable security features like watermarks and holograms to prevent fraud.

Question 4:

How should you handle a situation where a customer disputes the amount of change you gave them?
a. Insist that you are correct.
b. Politely recount the change in front of the customer. (Correct)
c. Call your manager immediately.
d. Ignore the complaint.

Resolving disputes calmly and transparently ensures good customer service and avoids escalating issues.

Question 5:

What should you do if your till does not balance at the end of your shift?
a. Notify your manager immediately. (Correct)
b. Replace the missing amount with your own money.
c. Leave without reporting the issue.
d. Adjust the records to make it balance.

Reporting discrepancies promptly helps identify errors and maintain financial integrity.

Question 6:

When performing a cash drop during a busy shift, what should you do to ensure the process is secure?
a. Perform the cash drop quickly without counting to save time.
b. Announce to the staff that you are doing a cash drop.
c. Count and record the cash discreetly, then place it into a secure drop safe. (Correct)
d. Leave the till unlocked to avoid delays.

Discreetly counting and securing cash ensures the process is safe and minimises the risk of theft or errors during busy times.

Question 7:

If you suspect a customer is trying to pay with a stolen card, what should you do?
a. Confront them immediately.
b. Decline the payment and notify your manager. (Correct)
c. Accept the payment and record the transaction.
d. Ignore the situation.

Always prioritise security by alerting your manager to suspicious transactions.

Question 8:

When handling card payments, what should you always verify?
a. The customer’s ID.
b. The card matches the payment amount and terminal receipt. (Correct)
c. The customer has cash in their wallet.
d. The customer knows their PIN.

Verifying the card and receipt ensures no discrepancies during card transactions.

Question 9:

Which of the following is the most secure way to transport a large amount of cash from the till to a safe?
a. Use a money pouch and take the route with the least foot traffic.
b. Count the money in public to ensure accuracy before transporting it.
c. Use a locked cash bag and follow the venue’s approved cash-handling procedures. (Correct)
d. Ask a colleague to carry the cash while you monitor them.

Following approved cash-handling procedures and using secure equipment minimises the risk of theft or loss.

Question 10:

What is the maximum amount of cash you should keep in your till during a busy shift?
a. £50
b. £200 (Correct)
c. £500
d. Unlimited

Keeping the till float within safe limits reduces risk and improves security.

Question 1:

Which law regulates the sale of alcohol in the UK?
A) The Health and Safety at Work Act
B) The Data Protection Act
C) The Consumer Rights Act 2015
D) The Licensing Act 2003 (Correct)

The Licensing Act 2003 governs the sale of alcohol in England and Wales, covering licensing requirements, age restrictions, and responsible alcohol service.

Question 2:

What is the maximum fine for selling alcohol to someone under 18?
A) £1,000
B) £2,500 (Correct)
C) £5,000
D) £10,000

Selling alcohol to minors is a criminal offense, and both the server and the premises can face fines and penalties.

Question 3:

Which of the following is not a valid form of ID for proving age when purchasing alcohol?
A) Student ID card (Correct)
B) Passport
C) Driving licence
D) PASS-accredited proof of age card

Only government-issued ID (passport, driving licence) or PASS-accredited age verification cards are acceptable. Student IDs are not valid, as they are easily forged.

Question 4:

What is the main purpose of the Challenge 25 policy?
A) To allow only people over 25 to buy alcohol
B) To stop anyone under 25 from drinking alcohol
C) To prevent young people from entering licensed premises
D) To remind bar staff to be extra careful when checking IDs and ensure only over-18s are served (Correct)

The Challenge 25 policy encourages bar staff to check ID for anyone who looks under 25, helping prevent underage sales while reinforcing legal compliance.

Question 5:

If a customer is buying drinks for a group, but you suspect they are purchasing alcohol for someone who is underage, what should you do?
A) Serve them as long as they show their own ID
B) Ignore your suspicion and serve the drinks
C) Ask for ID from anyone you suspect might be underage (Correct)
D) Offer to serve them but only with soft drinks

Proxy purchasing (buying alcohol for an underage person) is illegal under the Licensing Act 2003. If you suspect a customer is buying for someone under 18, you must check their ID before serving.

Question 6:

What should you do if a customer becomes aggressive or violent?
A) Offer them a free drink to settle the situation
B) Ignore them and continue serving other customers
C) Physically remove them yourself
D) Try to calm them down and, if necessary, call security or the police (Correct)

Keeping a calm, professional approach is crucial. Never escalate the situation – call for security or police support if needed.

Question 7:

What is the legal limit for alcohol levels in a driver’s blood in England?
A) 50mg per 100ml
B) 80mg per 100ml (Correct)
C) 100mg per 100ml
D) 120mg per 100ml

The legal limit in England is 80mg per 100ml of blood (lower in Scotland). Encouraging designated drivers or offering non-alcoholic options helps promote responsible drinking.

Question 8:

Which of the following is a legal requirement regarding alcohol pricing in a bar?
A) There are no legal requirements for alcohol pricing
B) All drink prices must be displayed on a large board behind the bar
C) Customers can only find out drink prices by asking the bartender
D) A price list must be available to customers upon request (Correct)

While bars are not legally required to display prices on a board, under consumer protection laws, they must provide clear pricing information upon request to avoid misleading customers.

Question 9:

Which of the following is illegal when serving alcohol?
A) Refusing to serve an intoxicated customer
B) Running a promotion that encourages excessive drinking (Correct)
C) Offering free tap water to customers
D) Asking for ID from a young-looking customer

It is illegal to promote irresponsible drinking, such as offering “All you can drink” deals or games encouraging excessive alcohol consumption.

Question 10:

If a customer has a severe allergic reaction in the bar, what should you do?
A) Offer them a glass of water
B) Tell them to sit and rest
C) Call emergency services immediately (Correct)
D) Ask them what they ate and wait for a response

Anaphylaxis is life-threatening, and delays can be fatal. Call 999 immediately and ask if they have an EpiPen while waiting for medical help.

Question 1:

How confident do you feel in performing your job effectively?
A) Very confident – I know exactly what I’m doing
B) Mostly confident – but I still have a few uncertainties
C) Sometimes unsure – I often need guidance
D) Not confident at all – I struggle with key tasks

Question 2:

How well do you feel your training prepared you for the job?
A) Very well – I had all the knowledge I needed
B) Somewhat – but I had to figure out a lot myself
C) Not great – I needed much more hands-on training
D) Poor – I felt completely unprepared when I started

Question 3:

Do you feel you receive clear communication from management?
A) Always – I know what’s expected of me
B) Sometimes – but there are occasional gaps
C) Rarely – I often feel out of the loop
D) Never – I’m unsure about expectations and decisions

Question 4:

How well does your work schedule support your work-life balance?
A) Very well – I get enough time off and flexibility
B) Mostly – but there are some scheduling challenges
C) Poorly – I struggle with shift patterns and long hours
D) Not at all – my schedule is unpredictable and exhausting

Question 5:

How supported do you feel by your colleagues and team?
A) Very supported – we work well together
B) Somewhat – some colleagues are helpful, others aren’t
C) Rarely – I often feel like I’m working alone
D) Not at all – teamwork is a real issue

Question 6:

Do you feel valued and appreciated in your role?
A) Yes – I receive recognition for my hard work
B) Sometimes – but only when things go well
C) Rarely – I don’t feel much appreciation
D) No – I feel like just another worker with no recognition

Question 7:

Do you feel there are fair opportunities for career growth in this job?
A) Yes – I see clear opportunities for progression
B) Somewhat – but it’s unclear how to advance
C) Rarely – promotions or development are limited
D) No – there’s no real path for career growth here

Question 8:

How often do you feel stressed or overwhelmed at work?
A) Never – I manage my workload well
B) Occasionally – but it’s part of the job
C) Often – I struggle with the pressure
D) Always – I feel completely burned out

Question 9:

What one thing would improve your experience working here?
A) Better management and communication
B) More staff to help with workload
C) Higher pay or better perks
D) Improved shift flexibility and work-life balance

Question 10:

Would you recommend working here to a friend?
A) Yes – it’s a great place to work
B) Maybe – it depends on the person
C) Not really – some things need improving
D) No – I wouldn’t recommend it based on my experience

Question 1:

How well-prepared did you feel after your initial training?

A) Very well-prepared – the training covered everything I needed
B) Somewhat prepared – but I still had a lot to learn on the job
C) Not very prepared – I had to figure out a lot by myself
D) Not prepared at all – I felt completely lost

Question 2:

How easy was it to ask for help when you had questions?
A) Very easy – my manager and colleagues were always available
B) Somewhat easy – but I sometimes had to wait for help
C) Difficult – I often felt unsure where to go for support
D) Very difficult – I felt like I was left to figure things out alone

Question 3:

Which part of your job did you feel least prepared for?
A) Dealing with difficult customers
B) Handling cash and card payments
C) Remembering drink recipes and stock levels
D) Cleaning and closing procedures

Question 4:

Did you feel you had enough breaks and rest time during your shifts?
A) Yes – I always got my breaks as scheduled
B) Most of the time – but sometimes I missed a break
C) Rarely – I often didn’t get my break or had to cut it short
D) No – I hardly ever had time for a break

Question 5:

How would you describe the teamwork among bar staff?
A) Excellent – we worked well together and helped each other
B) Good – mostly supportive, but sometimes disorganized
C) Average – some people worked well together, but not always
D) Poor – there was little teamwork, and I often felt unsupported

Question 6:

How effective was communication from management?
A) Very effective – I always knew what was expected of me
B) Somewhat effective – but I occasionally felt uninformed
C) Not very effective – I often had to figure things out myself
D) Poor – I rarely received clear guidance or updates

Question 7:

Did you feel valued and appreciated as a staff member?
A) Yes – I always felt my hard work was recognized
B) Sometimes – but only when things were going well
C) Rarely – I didn’t feel much appreciation for my efforts
D) No – I felt like just another worker with no recognition

Question 8:

How well did your role match your expectations when you started?
A) Exactly as I expected – no surprises
B) Mostly as I expected, with a few challenges
C) Quite different from what I expected – harder than I thought
D) Completely different – I wasn’t prepared for what the job involved

Question 9:

What was the most enjoyable part of your job?
A) The team – I enjoyed working with my colleagues
B) The customers – I liked meeting new people
C) Learning new skills – I gained valuable experience
D) The fast-paced environment – I liked the challenge

Question 10:

Would you recommend working at this bar to a friend?
A) Yes – it’s a great place to work
B) Maybe – it depends on the person
C) Not really – there are things that need improving
D) No – I wouldn’t recommend it based on my experience

Want a structured way to test and improve your staff’s knowledge? Our tailored quizzes cover all key areas. Get in touch to see how we can help!

Colin King – CEO of HR Quizzes