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Being the actual bartender at a tavern, means you are surrounded by a lot of people who have lost some coordination. This makes it very important for me to have good coordination. I need to have excellent eye-head coordination and be able to turn my head while still focusing on a stationary or moving object. I also need to be able to carry multiple things at once. Coordination was defined as, "the segments of our body and how the movement patterns of these segments are organized or related in space and time during the performance of a skill," (Lecture notes, 2016).

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Another task I have while working at Buckinghams is busting underagers from trying to drink alcohol in our bar. Almost everyone knows how popular fake ID's are at UW Madison. One of my duties is to look at ID's when we don't have bouncer present. This means I have to assess birth date, photo ID, signature along with height and weight when I look at someones drivers license. While
doing all of this I am using all three layers of my eye muscles. The three layers of eye muscles are:

1) Lateral and Medal Rectus'
2) Superior and Inferior Rectus'
3) Inferior and Superior Obliques

All of these muscles allow me me move my eyes up and down, side to side (abduct and adduct simultaneously) and to rotate on an axis. SO COOL!

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During lecture, we talked about parallel and serial processing. Parallel processing consists of multiple stimuli entering a processing mechanism that can be processed simultaneously by the system. Serial processing means multiple stimuli are present, but the processing mechanism cannot process them all at the same time, but rather only one at a time. This creates a bottleneck effect in the processing mechanism. Luckily for me, I am able to parallel process a lot of stimuli coming at me while working at Buckinghams. This mean I can reach for the stereo remote to change the volume, while making a customers drink and listening to another customer give me their order at the same time. Eventually, too many stimuli will cause me to make a mistake, but I always like to push that limit and be able to multi-task in order to get things done as efficiently as possible.

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Every good bartending is a good listener for their customers. If you aren't, then you aren't going to be abel to engage in conversation with your customers (whether you are actually interested in hearing what they have to say or not). You have to especially be paying attention to customer while they are ordering. Whether it's a food order or an extensively long drink order for a large group, I, as a bartender, must really focus on paying attention to the customer, otherwise their order will literally go in one ear and out the other. This has happened to me before, and I HATE having to ask a customer again to repeat their order... I just get really embarrassed when I have to do that.

There are several characteristics to attention that we learned about in class. Here they are:

1) Consciousness - which is what we are or aren't thinking about.
2) Effort - this is the most important characteristic to attention!
3) Attention is a limited resource - this means that people are limited in their capacity for paying attention and processing information.

Sometimes when the bar is really loud, I find it harder to pay attention to what a customer is saying because of all the extra stimuli that is coming at me. Robert Nideffer (1976) explains that we need to "choose to allocate attentional focus depending on the task that we are performing," (Lecture notes, 2016). This mean that we need to consciously put effort into what we would like to focus our attention on. I implement this into my job because I am consciously listening and giving a customer my full attention when they are giving me their order.

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Popping Bottles and Gentiles 2-D Classification System:

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Popping Bottles and Gentiles 2-D Classification System:

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We go through a lot of bottles of liquor at Buckinghams on the weekends, especially Football Saturdays. This means that I have to carry a bunch of bottles up from our basement closet to replace the empty ones. If I were to classify myself carrying a bottle up the stairs from the basement across the bar to the shelf it sits on using Gentiles 2-D Classification system it would go like this:

- Body transport? YES - myself spatially moving from the basement to the main floor and then across the back of the bar area.
- Object manipulation? YES - I am carrying multiple bottles up from the basement.
- Moving regulatory conditions? YES - there are many other bartenders walking all around the back of the bar area and busily serving customers.
- Intertrial variability? YES - each time I go back downstairs to grab some more bottles, is different than the previous. This is because I am grabbing different bottles from different shelves in the basement to bring up stairs and because my other bartender friends will be moving around and doing other things each time I come back up.

All of these factors would bring me to #16 which is actually Gentiles hardest stage in his 2-D classification system!!

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Temporal Anticipation and Serving Customers

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Temporal Anticipation and Serving Customers

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Connecting to all three of the stages of information processing (stimulus identification, response selection, and response programming), anticipation has a high risk / high reward relationship. There are two types of anticipation that we specifically talked about that affect information processing. There is event (spatial) anticipation and temporal anticipation. Temporal anticipation directly relates to my bartending experiences. The definition of temporal anticipation is very simple, it simply is, "predicting when something is going to happen," (Lecture notes, 2016). A very high reward for accurately predicting when something is going to happen is that you can initiate your response to the stimulus while the stimulus is still happening. Basically, you can drastically shorten your reaction time. There is also a very high risk associated with temporal anticipation as well. If you anticipate something to happen and begin to initiate your response and the stimulus doesn't actually occur, you can get yourself in trouble.

Temporal anticipation directly relates to my experience bartending and serving customers because I like to anticipate them wanting a refill of their current drink is almost empty. This type of anticipation is pretty safe when the customer is only drinking water or soda since refills of those are free. We have quite a few regular customers who come in for our happy hour specials on Thursday and Friday afternoons and order the same drinks every time. These customers usually stay for 3-5 drinks before leaving, so when I see they are almost to the bottom of a drink, I usually just bring them another one so they don't need to bother asking since I already know what they are going to order. Like I said earlier, this type of temporal anticipation has a high risk / high reward relationship. The high risk is if they don't actually want the additional drink or are feeling like drinking something different and then the drink I just made would go to waste. The high reward is that the customer wouldn't have to interrupt their conversation with their friends just to order another drink - which often results in me getting a better tip as well.

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Welcome to my K361 Motor Scrapbook where I have related 8 topics from class this summer to my bartending job at Buckinghams on Regent Street! 

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Welcome to my K361 Motor Scrapbook where I have related 8 topics from class this summer to my bartending job at Buckinghams on Regent Street! 

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Hick's Law states that, "choice reaction time increases by a nearly constant amount every time the number of S-R alternatives doubles," (Lecture notes, 2016). What is choice reaction time? Well, reaction time is the time from the onset of a suddenly presented and unanticipated signal (AKA stimulus) to the initiation of a response (Lecture notes, 2016). More specifically, choice reaction time consists of multiple possible stimuli all with their own respectable responses. "S-R alternatives" stands for stimulus-response alternatives, and is the amount of different stimuli paired with their specific responses. It is important to note that each match of stimuli and responses counts as 1 S-R alternatives together.

There are literally hundreds of different drink combinations you can make while bartending. From the classic rail drinks to the premium hard alcohols all the way to our top shelf liquors. Every shift I work and every customer I serve tests my choice reaction time. As soon as a customer states they would like to order a drink, whiskey-coke for example, I need to immediately ask them if they would like rail or a specific kind of whiskey in their drink. All of our rail liquors are set just below the bar counter for easy access, however the premium and top shelf liquors are located elsewhere behind the bar. If the customer has a preference on the whiskey, I then need to find that specific type of whiskey behind the bar and serve the customer in a timely fashion, just as quickly as if the customer would have wanted rail. This means I am responsible for memorizing not only every type of alcohol we have, but also where each exact bottle is.This is specifically testing my choice reaction time because as soon as the customer tells me which kind of whiskey they would like (the stimulus part of the S-R alternative), then I need to immediately choose the correct bottle (the response part of the S-R alternative) as fast as I can without making a mistake.

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In week 2 of our class, we learned that there are three stages of information processing. They are:

1) Stimulus Identification - this is where you sense that a stimulus has occurred and you identify what it is.

2) Response Selection - here you decide on an appropriate response to the identified stimulus.

3) Response Programming - this is where you prepare and initiate a response.

We get very busy on Friday and Saturday nights at Buckinghams and there is a lot of constant information flowing at me. A common stimulus I come across is someone leaning over the bar with cash in hand, trying to make eye contact with me. That is step one for me. Step two, response selection, is when I decide if it's that customers turn to get served or not. Sometimes customers like to bud ahead of other customers and it is actually very challenging to make sure you get everyone served in an appropriate fashion when people are just swarming the bar area. If it is indeed the correct time to serve that particular customer, then I initiate my response (step three) to them by asking them what I can do for them.