Dressed for Success

In 2018, I included a couple paragraphs of my eponymous bartender’s manual on the significance of uniforms in connection with bar design and decor. With the benefit of hindsight, I believe there’s a lot more that can be said about the benefits of a stylish, practical and memorable uniform; so I’ve reached out to three of the most creatively dressed bar operators I know- Remy Savage, Jeff Berry and Christine Wiseman- to expand the conversation. In the bar design chapter of Meehan’s Bartender Manual, I interviewed Nike Chief Design Officer John Hoke, who told me that

“at Nike we design uniforms, which look and feel great for an individual, that aren’t just equipment; they’re a symbol that represents the character, persona, and purpose of a team.”

Jeff Berry believes they’re more than just symbolic; citing a quote from actor Jack Nicholson, who once said that

“wardrobe is 90% of acting.”

A uniform- the hospitality industries equivalent of sports jerseys and Hollywood wardrobes- serves key functional purposes, from differentiating the guests from employees in the dining room to protecting the worker when work tasks put their garments (which protect their body) at risk of damage. A successful uniform also serves as a clue (and inspiration) as to what guests are expected to wear. You’re probably underdressed if your server’s wearing a tuxedo, and you’re in flip flops; but it must also perform well while in use. According to Berry, who you’ll frequently find in a tropical shirt with a straw hat on either side of the bar

“the three elements I value most in uniforms are pockets, pockets, and pockets. I can’t have enough of them.”

Christine Wiseman, who always stands out in style in service, told me that

“what is appropriate can vary depending on what the bar or restaurant style is, but my main rule is that you are coming in clean and no wrinkles. I am very passionate that the uniform needs to be comfortable and appropriate for all sizes and genders. Functionality should include durability, breathability, ease of movement, and easy maintenance.”

Beyond functional purposes, there are emotional benefits for the bearer of a well-designed uniform. Wiseman empathetically notes that

"it also allows everyone to be on the same playing field, in regards that maybe the person starting the job doesn't have the means to purchase a whole new wardrobe.”

Berry believes that

“If what I’m wearing makes me happy, it’s easier for me to make guests happy. You want front of house staff to communicate positivity and joyfulness to guests; but that’s not going to happen if staff aren’t happy with what they’re forced to wear.”

Beyond the functional and emotional benefits, a thoughtful uniform helps bring a venue’s concept to life. Remy Savage told me he

“quite likes the idea of the team being a key part of the design in a broad sense. Designing our uniforms is one of the first steps we take once a specific concept (inspired by an art movement) is chosen”

for his bars. Wiseman concurs noting that well-designed uniforms

“definitely contribute to the overall ambiance and atmosphere of the bar” and “add another aspect of marketing and brand recognition.”

One of the reasons you don’t encounter a uniform in every bar and restaurant is because it’s difficult and costly to design and source a singular fit that will serve the functional, emotional and brand benefits of the business while empowering all its users. Wiseman notes that

“while a uniform can create a sense of unity and professionalism among the team, it may also make people feel that they aren't able to express their individual personalities and be comfortable.”

To address her employees’ need for creativity, self-expression and comfort, Christine recommends allowing staff uniforms to be altered to fit their personality

“i.e., fun jewelry, bandanas, maybe cut the sleeves off, an oversize shirt. I think that there is a good hybrid of a uniform and allowing your staff member to accentuate it and adding their flair.”

In my experience, issuing a high-quality apron (with an option for all to choose between a waist apron and a butcher apron) is a thoughtful work around to a full uniform that still allows staff to express themselves while protecting their garments and making them easily identifiable to guests. All three operators rejected an open dress code at work. Savage called out the wear and tear hospitality service subjects garments to, observing that

“floor shifts can be quite intense, and so it seems to be somewhat unfair to damage your personal items in the context of work?”

Berry recalled negative experiences connected to questionable choices of clothing former colleagues and staff had worn including t-shirts with slogans or caps with logos that provoked or offended guests. Wiseman warned that

“inconsistent attire among the staff members can create a lack of cohesion and a less professional appearance for the business with concerns for safety and brand identity.”

Berry’s solution to pleasing staff who want to wear their own clothes and business operators who want to clearly and safely identify their employees from the guests is

“Black. If front-of-house staff all wear their own black clothing to work, that’s as close to a uniform as you need to get. This identifies them to guests as staff but also allows them the comfort and fit of their own wardrobe.”

A stipend to cover the cost of acquiring, maintaining and replacing black uniforms, which fade and deteriorate undesirably with frequent wear, is recommended based on my experience with them. Otherwise, Berry’s only other guidance on dressing yourself for work is that your outfit shouldn’t clash with the decor.

“If you work in a Chinese restaurant, you shouldn’t wear lederhosen during your shift.”

Better yet he says,

“if you’re issued a uniform, you never have to worry about coming to work wearing the wrong clothes.”

In one of Remy Savage’s establishments, you’ll be issued a unform that

“expresses the concept of the venue, is comfortable to move/work in, and gives (you) the worker a sentiment of pride every time it is put on.”

That sounds like dressing for success to me.