One working day as a bartender on board a cruise ship, is around 10-11 hour shifts. Of course, I do not work 10 hours without a break, I have usually two breaks.

The morning shift starts at 9 am, an hour before the opening of the bar. First on the list of duty is to prepare the bar, namely the so-called restocking - completion of the bar with everything you need, for example, soft drinks, juices, beer, alcoholic beverages, which are to be delivered from the warehouse (some companies are engaged in a bar -boi). Replenishment of the bar depends on the requisition (order), which I had prepared in advance last night, after the closure of the bar on the grounds that it has been sold.

Also, I have to prepare all the necessary fruit cocktail and Garnish. This may be pineapple, oranges, lemons, limes, mint and celery. After I finished all the necessary provisions refrigerators, icemaker I have to check for the presence of ice in it and purity.

Once the bar is ready, it's time to open the bar for the guests and begin to mix and serve drinks. While working behind the bar, I do not just prepare drinks, but also the expectation of guests using the payment system provided on board, namely, to withdraw money from a guest card (Sea Pass), as on all US companies are prohibited payment in cash and credit cards.

The priority of my work of course is always the guest service, I have to give each guest as much time, but in quiet times, when almost no guests, I also have to pay attention to the cleanliness of the bar, and in every way to maintain it.

Most of the guests, sitting down at the bar, by definition, want to communicate, so I have to always be friendly with them, and when I have time, start a conversation with them.

During the morning shift my first break occurs within 4 hours after the opening of bars and lasts 4-5 hours. At this time, if there is no training and we are in the port, I can go ashore and take a walk around town or sit in a cafe, where there is free wi-fi, and chat with friends.

Evening shift, as a rule, always the busiest, so it's important to stock bar provisions.

During the closure of the bar, I remove all the drinks from the bar, close the refrigerator and cupboards.