Chemistry

Chemistry: 
n chemistry [ˈkemistri]
(the science that deals with) the nature of substances and the ways in which they act on, or combine with, each other

This principle applies to the Bar in so many ways-- the ingredients in the cocktails, the atmosphere of your bar, the relationships you have with your guests and the one that I believe to be the most important-- the chemistry between bartenders. 

The dynamic created behind the bar sets the tone for what your guest experiences during their visit. Bad chemistry between bartenders is a recipe for disaster and more importantly, empty pockets. Bar patrons do not want to be bothered with subtle bickering or any irritation you may have with your co-workers. Due to the personal nature of the relationships most bartenders have with their clientele, you may feel comfortable enough to bitch about how shitty of a job the other bartender is doing. it's best to just avoid the problem of having anything to bitch about.

With that being said, to all you hiring managers out there, please remember how crucial it is for your bar to be worked by tenders who work well together-- and how devastatingly toxic the wrong combination will be fir your profit margins.

So how do you create a stellar dynamic between people who may not even know each other? 
-First, by creating a workable bar situation where all parties are held accountable and encouraged to have excellent bar habits. Cleaning, flagging bottles, putting things where they go, stocking and generally taking pride in your bar makes a better environment for everyone. It sets the tone for the shift when you come into a nice and tidy bar that is stocked and ready to go. Animosity can spur from one person feeling like the other is not equally contributing. This issue is easily avoided by setting high standards for bar maintenance. 
-Second, have good training practices. All bars have different dynamics, but all Bartenders should be encouraged to learn together and share information. Teaching each other is an effective means to creating a strong working bond and appreciation for one another.
-Third, trial by fire. You don't have all day, don't waste your time trying to force the square peg in the round hole. Set up a time limit for a trial period, be up front in the interview and when hiring. You and your current staff should be able to tell fairly quickly if things work or not. If they don't, move on. Don't waste your time or theirs, pull the trigger and get on with it. The bar industry is no place to let them down easy. Be clear, direct and honest. Telling someone why they aren't the right fit isn't only fair, but it can give someone another opportunity to be the right fit somewhere else.

Keep the chemical reactions firing in your establishment. You can't force chemistry, but much like striving for the perfect balance in a cocktail, finding the perfect combination of bar personalities takes time and patience-- it takes trial and error. You may find combinations that are workable and even good, but if you stubble upon the perfect coupling, give them a raise and hang on tight. Customers will come in droves, banging down the door for the right dynamic. There is something so magnetic about bartenders who play off of one another, joke, get along and are happy to be working that makes their space, your bar, larger than life.