Bartender Interview Questions UK: 8 Real Questions and What Interviewers Want

Applying for a Bartender job in the UK? Here is what you are likely to be asked. These questions come from our Bartender question bank of 25 questions, written for UK employers at apprentice/entry level.

Eight Bartender interview questions, and what the interviewer is thinking

1. How do you pour a perfect pint of lager or stout, and how would you tell a customer's pint is off?

Why they ask: Pouring and quality control are the core skills of any bar job.

2. Which cocktails could you make from memory, and what are the basic ingredients and ratios of a few classics?

Why they ask: They want to know whether you can work a bar without constantly checking recipes.

3. The bar is three deep with customers and you are the only one serving. How do you manage it?

Why they ask: Busy-bar prioritisation is the daily reality of the job.

4. How do you change a keg and what do you need to do to keep the lines clean?

Why they ask: Cellar work and line hygiene affect quality and safety.

5. How would you handle cash and card payments and cash up at the end of a shift?

Why they ask: Accuracy with money is vital in any bar role.

6. A customer is clearly drunk and becomes aggressive when you refuse to serve them. What do you do?

Why they ask: Dealing with conflict while meeting licensing duties matters in a pub.

7. Tell me about a time you made a customer's evening better in a bar or a similar setting.

Why they ask: They want evidence of genuine hospitality, not just drink-making.

8. Why do you want to work as a bartender, and what makes a great one?

Why they ask: Motivation and understanding of the role.

A sample answer to question 1

How do you pour a perfect pint of lager or stout, and how would you tell a customer's pint is off?

For lager I take a clean, dry glass and hold it at about forty-five degrees under the tap, with the nozzle not touching the beer. I open the tap fully, straighten the glass as it fills, and finish with roughly a centimetre of head. For stout like Guinness it's a two-part pour: fill to the harp, let it settle, then top up. I always check the glass is branded and spotless first, because grease kills the head. I'd judge a pint by clarity, aroma and taste. Cloudy beer, a vinegary or buttery smell, or flat, sour flavour tells me it's off, and I'd replace it without argument, then check the line and the cask or keg date and tell the manager so it can be logged.

Common mistake to avoid: Pouring with a dirty or wet glass; Arguing over a pint that is clearly off

Want the rest?

Full model answers, key points and common mistakes for all 25 questions are on the Bartender interview questions page. The first five are free, no sign-up needed.