Serving with a Smile: Customer Service Standards for Bartenders in Romania

Engaging introduction

Romania's bar scene is dynamic, diverse, and full of character. From buzzing cocktail lounges in Bucharest to student-friendly pubs in Iasi and craft beer dens in Cluj-Napoca and Timisoara, the country offers a wide range of hospitality environments. If you are a bartender moving to Romania or stepping into a Romanian venue for the first time, you will quickly discover that guest expectations are shaped by a blend of traditional hospitality, modern cosmopolitan flair, and pragmatic service standards.

This guide is designed to help you integrate smoothly into the local hospitality scene. It highlights the cultural nuances that matter at the bar, outlines clear service standards, and gives you scripts, checklists, and practical advice you can use immediately. Whether you are serving a classic spritz in Bucharest, pouring Timisoreana in Timisoara, recommending a Grasa de Cotnari in Iasi, or shaking modern signatures for a tech crowd in Cluj-Napoca, the goal is the same: exceed expectations, build repeat business, and represent your venue with professionalism.

As a recruitment partner across Europe and the Middle East, ELEC works with hotels, restaurants, clubs, and bar groups seeking skilled bartenders who can deliver consistent, guest-centric service. We know what employers value, what guests respond to, and how to bridge cultural expectations with on-the-floor realities. Use this guide to sharpen your approach and present yourself as the reliable professional venues in Romania want to hire and keep.

Romanian hospitality culture: what sets the tone

Respect, warmth, and practicality

Romanian hospitality blends warmth with a strong respect for etiquette. Guests appreciate genuine friendliness and also notice small signs of respect: punctual greetings, attentive listening, and careful handling of orders and bills. You will find that many guests prefer a practical, no-drama experience over theatrical showmanship unless they have explicitly sought out a cocktail-forward venue.

Core cultural themes to keep in mind:

• Politeness matters. Use polite forms of address when in doubt: Domnule for sir, Doamna for madam, Domnisoara for miss.
• Warmth without over-familiarity. Friendly, smiling, and attentive, but not intrusive.
• Efficiency is appreciated. Quick recognition, clear communication, and accurate service are valued as signs of professionalism.
• Pride in local flavors. Many guests enjoy recommendations for Romanian spirits, wines, and beers.

Language use and nonverbal cues

English is widely spoken in urban hospitality, especially among younger guests. Still, starting interactions in Romanian signals respect and wins goodwill. A few reliable phrases:

• Buna ziua or Buna seara - Hello or Good evening
• Salut - Hi (informal, use with care)
• Va rog - Please
• Multumesc - Thank you
• Scuzati-ma - Excuse me
• Nota de plata, va rog - The bill, please

Nonverbal cues:

• Eye contact to acknowledge a guest waiting at the bar is essential.
• A nod and a small smile go a long way during peak rush.
• Transparent, calm body language builds trust, especially when you must refuse service to intoxicated guests.

Formality and tone vary by venue

• Cocktail bars and hotel lounges: More formal. Use full greetings, more polished language, detailed menu knowledge, and glassware precision.
• Pubs and sports bars: Friendly and fast. Prioritize speed of service, draft quality, and fair queuing.
• Nightclubs: Energetic and efficient. Short scripts, quick transactions, accurate bottle service, and coordination with security.

Guest journey standards: from first hello to final goodbye

The best bartenders follow a consistent guest journey, adjusting for venue style and volume. Use this framework as a baseline.

1. Recognition within 10 seconds

• Make eye contact and nod to acknowledge new arrivals.
• If you cannot serve immediately, say: Revin imediat - I will be right back.
• In table-service venues, coordinate with waitstaff to avoid duplicate greetings.

2. Greeting and seating guidance

• Bar seating: Invite guests to available seats or indicate likely wait time.
• Table seating (if applicable): If you are responsible, guide guests to a table and hand over to floor staff. If not, point out the host stand.
• In Romanian, a simple Buna seara, cu ce va pot ajuta? - Good evening, how can I help? sets the right tone.

3. Menu overview and first recommendations

• Offer a quick orientation: We pour Timisoreana and Ursus on draft, have four Romanian wines by the glass, and our signature cocktails are on the first page.
• Ask a quick preference question: Prefer something light and citrusy, or spirit-forward?
• Suggest a local option when appropriate: If you enjoy fruit brandies, we have a smooth palinca from Transylvania.

4. Order taking and confirmation

• Restate orders to confirm: Two spritz, one negroni, and a 500 ml Timisoreana. Correct?
• Note specific preferences: ice, garnish, sweetness, mixer brand.
• For wine, ask still vs sparkling water pairing when upselling.

5. Production standards

• Hygiene: sanitize hands, clean tools, fresh ice, polished glassware.
• Accuracy: measure spirits consistently, especially in craft or hotel venues.
• Presentation: use appropriate glassware. For example, palinca in a small tulip or shot glass; spritz in large wine or balloon glass; draft beer in branded half-liter glass when available.

6. Delivery and check-back

• Deliver with a brief description in English or Romanian: Aperol spritz with orange slice, and your negroni, stirred and served over a large cube.
• Check back after 2 to 3 minutes for cocktails and immediately for draft beer foam or wine corked taste.
• Offer water proactively, especially in summer or with strong spirits.

7. Ongoing engagement and upselling

• Suggest second rounds based on pace: If beer is half finished after 15 minutes, a friendly Would you like another in a moment? is appreciated.
• Pair local bites or snacks where available.
• Highlight a Romanian item each shift for organic upselling.

8. Billing and farewell

• Ask about the bill proactively: Would you like to keep the tab open or close now?
• Always issue the fiscal receipt - bon fiscal - as required by law.
• Farewell with a personal touch: Multumim, o seara frumoasa - Thank you, have a nice evening. If tourists, add a quick local tip or landmark suggestion.

Drinks knowledge that resonates in Romania

Local spirits 101

• Tuica and palinca: Fruit brandies, often plum-based. Palinca is typically stronger and double-distilled. Serve chilled in small measures (30 to 50 ml). Offer a water chaser.
• Visinata and afinata: Sweet homemade-style liqueurs from sour cherries or blueberries. Great for guests who want something local but not too strong.
• Rachiu: A general term for distilled fruit spirits. Clarify style and ABV.
• Romanian gin and craft spirits: The craft scene has grown in major cities. If your venue stocks local gin, rum, or bitters, be ready with talking points.

Practical tips:

• Know ABVs and serving sizes for compliance and guest expectation.
• Offer palinca to round out a tasting for tourists who ask for local experiences.
• Keep small chilled glasses prepped during peak times.

Wine landscape

• Regions to mention confidently: Dealu Mare (reds, especially Cabernet Sauvignon and Feteasca Neagra), Murfatlar (Dobrogea region with warm climate whites and aromatics), Cotnari near Iasi (famous for Grasa de Cotnari and sweet whites), Tarnave (Transylvania whites).
• Local varieties: Feteasca Neagra (red), Feteasca Alba and Feteasca Regala (white), Grasa de Cotnari (sweet white), Babeasca Neagra (light red).
• Service: Common pours are 100 to 150 ml by the glass; bottles 750 ml.

Upselling scripts:

• If you like medium-bodied reds, try a Feteasca Neagra from Dealu Mare. It pairs nicely with our charcuterie plate.
• For something aromatic but not too sweet, Feteasca Regala is a Romanian favorite.

Beer essentials

• Mainstream brands: Ursus (originating from Cluj-Napoca), Timisoreana (Timisoara), Silva, Ciuc, Bergenbier.
• Craft scene: Hop Hooligans, Bereta, and other microbreweries appear in trendy bars, especially in Bucharest and Cluj-Napoca.
• Draft norms: 300 to 400 ml small, 500 ml standard. Foam head should be visually appealing without short-pouring.

Coffee and non-alcoholic favorites

• Espresso culture is strong. Even in bars, guests may order espresso, Americano, cappuccino, or flat white earlier in the evening.
• Lemonade (limonada) in multiple flavors is popular in warm months.
• Spritz culture: Aperol Spritz and Hugo Spritz are mainstream, and wine spritzers with soda are classic.
• Premium mocktails are increasingly requested. Have 2 to 3 solid N/A builds ready.

Standard measures and expectations

• Spirits: 40 to 50 ml is typical for a single pour. Confirm your venue's standard.
• Shots: Often 50 ml in Romania; clarify house measure.
• Beer: 500 ml draft is the go-to; bottled and canned formats vary.
• Ice: Not as heavily iced as in some countries. Gauge guest preference for highballs.

Regional nuances: cities and guest profiles

Bucharest: fast, fashionable, and international

• Vibe: High energy, broad mix of locals, expats, and tourists. Old Town and upscale districts see heavy foot traffic Thursday to Saturday.
• Standards: Speed and accuracy under pressure. Table service coexists with bar service; know how to coordinate with runners.
• Price references: Cocktails 35 to 55 RON; draft beer 12 to 20 RON; house wine by the glass 18 to 30 RON, depending on venue tier.
• Employers you might encounter: International hotels (Marriott, Hilton, Radisson Blu), established restaurant groups (City Grill Group), nightlife brands (Fratelli Group), destination venues and rooftops.

Action tip: In peak hours, announce wait times honestly: Cocktails are about 6 to 8 minutes right now. Can I start you with a beer or spritz?

Cluj-Napoca: tech-savvy and craft-forward

• Vibe: University and tech hub with strong craft beer and specialty coffee culture.
• Standards: Knowledgeable guests appreciate detailed explanations and local producers. Consistent quality wins repeat business.
• Price references: Similar to Bucharest for premium venues, sometimes slightly lower. Craft beers 16 to 28 RON; cocktails 30 to 50 RON.
• Employers: Boutique cocktail bars, craft beer pubs, hotel lounges, festival pop-ups during major events.

Action tip: Offer flights or tasters when permitted. For example: We can do a 3-beer tasting, 150 ml each, to explore local styles.

Timisoara: heritage meets modern nightlife

• Vibe: A blend of historic charm and modern student energy, with a proud local beer heritage.
• Standards: Friendly, community-oriented service. Guests value honest recommendations and good draft maintenance.
• Price references: Draft beer 10 to 18 RON; cocktails 28 to 48 RON in many bars.
• Employers: Local pubs, beer halls, hotel bars, and music venues.

Action tip: Keep draft lines pristine and glassware spotless. In beer towns, guests notice quality immediately.

Iasi: academic, welcoming, and value-minded

• Vibe: Student-centric with strong local traditions, including Cotnari wines. A welcoming environment for first-time visitors.
• Standards: Great value and friendly explanations. Many guests appreciate simple, well-made classics.
• Price references: Draft beer 9 to 16 RON; cocktails 25 to 45 RON.
• Employers: University-area bars, cafes with bar programs, local restaurants, and event spaces.

Action tip: Highlight local wine options by the glass and suggest easy pairings for snacks or desserts.

Tipping, payments, and receipts: what guests expect

Tipping norms

• Typical bar tip: 10 percent of the bill or rounding up. For single drinks, 5 to 10 RON is common, more in upscale venues.
• Upscale or hotel bars: 10 to 15 percent for attentive service.
• Large groups: If a service charge is added, explain it clearly and leave room for discretionary tipping if guests ask.

Scripts:

• When guests inquire: Tipping is not mandatory, but most people leave around 10 percent if they enjoyed the service.
• When using a POS: Would you like to add a tip on the card or leave it in cash?

Payments and splitting bills

• Cash and cards are widely accepted; contactless payments are standard in cities.
• Splitting bills is common. Confirm at the start for large tables: One bill or separate checks?
• Pre-authorization: Nightclubs and some cocktail bars may hold a tab with a card. Explain the process upfront.

Fiscal receipts

• Expectation and legal standard: Issue a bon fiscal - fiscal receipt - for every transaction. This is part of Romanian consumer protection and tax compliance.
• If a guest refuses the receipt, print and provide it anyway or follow venue policy for disposal.
• Keep the bar organized to avoid mixing open checks and closed receipts.

Responsible service and guest safety

Age and identification

• Legal drinking age in Romania is 18. If a guest seems underage, ask for ID. Any official photo ID is acceptable at the venue's discretion.
• Phrase it politely: Do you have an ID with you? We are required to check.

Refusing service to intoxicated guests

• Early signs: Slurred speech, impaired coordination, aggressive or overly loud behavior.
• Interventions: Offer water, suggest food, reduce alcohol strength, or pause service.
• If refusing: I am not able to serve more alcohol right now. I can get you water or a soft drink.
• Involve security or a manager when needed, and document incidents per policy.

Safety collaboration

• Coordinate with floor staff and security about cut-offs, bottle service controls, and any guest concerns.
• Watch for drink tampering and protect unattended beverages.
• Help guests get home safely: offer to call a taxi or suggest apps like Bolt, Uber, or Free Now.

Smoking and terraces

• Romania prohibits smoking in enclosed public venues. Smoking is allowed on outdoor terraces and designated areas.
• Provide clear guidance: Smoking is permitted on the terrace; please take your drink with you if allowed by house rules.

Work environment, employers, and career paths

Typical employers and roles

• International hotels: Marriott, Hilton, Radisson Blu, and others. Expect brand standards, formal service, and strong training programs.
• Restaurant groups: City Grill Group and similar operators with multiple concepts and standardized procedures.
• Nightlife brands: Groups such as Fratelli manage clubs and lounges with high-energy service and bottle service protocols.
• Independent bars and cafes: Craft cocktail bars, neighborhood pubs, specialty coffee bars with evening programs.

Common roles:

• Barback: Stocking, cleaning, prep. Ideal entry point.
• Bartender: Drink production, guest engagement, POS, cash handling.
• Head bartender: Menu development, stock control, training.
• Bar manager: Scheduling, purchasing, P&L insights, team leadership.

Schedules and workload

• Typical shifts: 8 to 10 hours, often late afternoon to late night. Weekends are peak.
• Breaks: Coordinate short breaks during quieter windows.
• Festivals and events: Expect extended hours and volume spikes in summer and during city festivals.

Salary and earnings in Romania (indicative ranges)

Note: Ranges vary by city, venue type, and your experience. Conversions use a simple estimate of 1 EUR = 5 RON for illustration.

• Entry-level bartender: 2,500 to 3,500 RON net per month (about 500 to 700 EUR) plus tips.
• Experienced bartender: 3,500 to 5,500 RON net per month (about 700 to 1,100 EUR) plus tips.
• Premium venues in Bucharest or Cluj-Napoca: Base 4,000 to 6,500 RON net (800 to 1,300 EUR) plus tips that can add 1,500 to 4,000 RON monthly on busy months.
• Event and freelance shifts: 25 to 50 RON per hour (5 to 10 EUR) plus tips.

Tips can significantly increase total take-home pay, especially during summer, holidays, and festival periods. Many bartenders report monthly totals in the 1,000 to 2,200 EUR equivalent in high-demand roles combining base pay and tips.

Training and compliance

• Food safety and hygiene: Follow venue SOPs and HACCP guidelines. Handwashing, glove or tong use for garnishes, and clean bar mats are non-negotiable.
• Health checks: Pre-employment medical checks may be required by employers.
• Responsible alcohol service: Understand house policies for ID checks, cut-offs, and incident reporting.
• Brand training: Hotels and groups may require brand-standard training and mystery shopper compliance.

Growth pathways

• Up-skill in mixology and wines; consider WSET Level 1 or 2 for credibility in wine-focused venues.
• Learn Romanian bar vocabulary to reduce friction with local suppliers and teammates.
• Take on inventory, ordering, and menu costing to prepare for lead roles.

Practical language toolkit for bartenders

Use these phrases to make service smoother. Spellings are without diacritics for ease of typing.

• Greeting: Buna seara, cu ce va pot ajuta?
• Preference check: Preferati ceva dulce sau mai tare?
• Recommendation: Va recomand un spritz usor sau un negroni clasic.
• Confirmation: Este corect - doua spritz, un negroni, si o bere la draft?
• Check-back: Este pe placul dumneavoastra? Pot aduce ceva in plus?
• Refusing service: Imi pare rau, nu mai pot servi alcool acum. Va pot aduce apa sau o bautura fara alcool.
• Bill handling: Doriti nota de plata acum sau mai pastram deschis?
• Receipt: Acesta este bonul fiscal.
• Farewell: Multumim, o seara frumoasa!

Do's and don'ts for Romanian bar service

Do's

• Do greet within 10 seconds, even if only to acknowledge.
• Do use polite Romanian forms until guests signal informality.
• Do learn at least 5 local wines, 3 local beers, and the differences between tuica and palinca.
• Do measure pours consistently for fair value and inventory control.
• Do explain tipping and receipts clearly when asked.
• Do coordinate closely with floor staff, especially in hybrid table and bar service venues.

Don'ts

• Do not ignore guests queuing; a nod and I will be with you shortly keeps order.
• Do not oversell or pressure; read the table and adapt.
• Do not argue about tips; remain neutral and courteous.
• Do not serve intoxicated guests; prioritize safety and company policy.
• Do not forget the bon fiscal; it is a legal requirement.

Sample scripts you can use tonight

Greeting and first recommendation

Guest: Hi, what do you recommend?

Bartender: Buna seara. Do you prefer something light and refreshing or more spirit-forward? We also have some great Romanian options if you want to try local flavors.

Guest: Something light.

Bartender: A Hugo Spritz is popular, or we can do a classic wine spritzer with a local white. If you prefer beer, we have Timisoreana on draft.

Managing a rush while keeping order

Bartender: Buna seara, I see you. I will be with you in a moment. If you know your order, I can start with drinks that are fastest: draft beer, spritz, or house wine.

Suggestive selling without pressure

Bartender: If you like red wine, we have a Romanian Feteasca Neagra by the glass that pairs nicely with the meat platter. Would you like to try a glass?

Refusing service calmly

Bartender: I understand you want another drink, but I am not able to serve more alcohol at the moment. I can bring water or a soft drink, and I am happy to call a taxi if you need.

Explaining tips and receipts

Guest: Do people tip here?

Bartender: Tipping is optional, but most guests leave around 10 percent when they are happy with the service. And here is your bon fiscal, the printed receipt we are required to provide.

Checklists for flawless shifts

Pre-shift setup (30 to 45 minutes)

• Stock check: spirits, beer, wine, mixers, garnishes, ice.
• Glassware: clean, polished, and sorted by type. Replace chipped items.
• Draft system: check carbonation and temperature; pour a test beer if permitted.
• Garnishes and prep: cut citrus, prep mint, mix sugar syrup if needed, label and date.
• Tools: jiggers, shakers, strainers, bar spoons, muddlers, wine keys, openers.
• POS: log in, check menu updates, verify printer and receipt paper.
• Float and petty cash: count and sign off.
• Cleanliness: sanitize surfaces, refill soap and sanitizer stations.

During shift

• Acknowledge new guests within 10 seconds.
• Confirm orders and repeat back.
• Measure pours consistently; avoid waste.
• Keep the bar top dry and touches clean.
• Communicate with floor staff on open tabs and VIPs.
• Monitor guest intoxication and intervene early.

Closing

• Cash up: reconcile POS, tips, and float. Print Z reports as required.
• Stock counts: spirits, beer, wine; note 86 items for next shift.
• Cleaning: lines purge if scheduled, ice wells drained, tools cleaned, mats washed.
• Waste log: record discarded items for cost control.
• Security: lock back bar, secure keys, store valuables.

Practical, actionable advice you can apply immediately

1. Learn 10 Romanian words this week

• Focus on greetings, please, thank you, bill, receipt, water, and directions to terrace.

1. Build a local feature board

• List one Romanian spirit, one wine, and one beer daily. Rotate weekly.

1. Standardize your spritz

• Pre-batch a spritz base if allowed. Calibrate pours to hit balance fast during rushes.

1. Improve draft quality

• Rinse glassware immediately before pour if you have a rinser. Aim for a clean, persistent head and avoid overspill.

1. Create a mocktail trio

• Offer a citrus highball, a herbal fizz, and a berry smash. Name them clearly and price them fairly.

1. Step up your check-backs

• Use a 2-minute rule for cocktails and a visual scan every 5 minutes to top up water or clear empties.

1. Track your tips

• Record daily tips to identify what products and behaviors increase earnings. Share findings with your team.

1. Practice refusal scripts

• Role-play with teammates. The calmer your language, the easier the moment.

1. Know your neighborhood

• Learn 3 local landmarks or late-night food options to help tourists. This builds trust and tips.

1. Keep your tools immaculate

• Dirty tools damage guest confidence. Wipe, rinse, and switch out mid-shift if needed.

Scenario play: adapting to venue type

Hotel lounge in Bucharest

• Priority: polished service, clear descriptions, elegant presentation.
• Offer: classic cocktails and premium spirits; upsell single malts and digestifs after dinner.
• Action: Present the bill in a folder, explain tipping discretely if asked, and ensure a printed receipt accompanies the folio.

Craft bar in Cluj-Napoca

• Priority: product knowledge and authenticity.
• Offer: local craft flights, limited releases, and spirit-forward classics.
• Action: Start with tasters when allowed and be transparent about stock limits.

Nightclub in Timisoara

• Priority: speed, accuracy, and security coordination.
• Offer: high-volume signature long drinks, simple shots, bottle service.
• Action: Maintain strict queuing, fast POS, and clear communication with security for cut-offs.

Student pub in Iasi

• Priority: value, friendliness, and clarity.
• Offer: promotions on draft beer, simple mixed drinks, and spritzers.
• Action: Explain promo conditions upfront and keep bills separate where requested.

Pricing awareness and value communication

• Cocktails: 25 to 55 RON depending on city and venue tier.
• Draft beer: 9 to 20 RON depending on brand and pour size.
• Local spirits: 10 to 25 RON per 50 ml depending on quality.
• Wine by the glass: 15 to 35 RON for mainstream venues.

Value tips:

• Be transparent about premium mixers or double shots before pouring.
• For tourists, explain sizes clearly: Single is 40 to 50 ml, beer is 500 ml unless you prefer small.

Handling complaints constructively

• Listen fully without interruption.
• Repeat the issue back: So the beer tasted flat and warm, correct?
• Resolve or replace quickly: I will pour a fresh one and check the keg temperature.
• Document if the problem may repeat, such as a faulty tap or missing stock.
• Thank the guest: Thank you for telling us. I appreciate the chance to fix it.

Cultural sensitivity and small talk

• Safe topics: food, travel, music, festivals (Untold in Cluj, Electric Castle near Cluj, local events), sports.
• Caution topics: politics, sensitive history. If a guest brings it up, remain neutral and brief.
• Body language: Friendly, not overly familiar. Respect personal space and avoid unnecessary touching.

Compliance corner: what managers expect

• Clean uniform and grooming: black or dark attire, minimal fragrance, hair tied when needed.
• Stock rotation and dating: FIFO for juices and perishables.
• Glassware safety: remove chipped glasses immediately.
• Cash and POS integrity: no off-the-book sales, no unrecorded comps without manager approval.
• Incident logs: complete calmly and factually.

Conclusion and call-to-action

Romania's hospitality scene rewards bartenders who combine warm, respectful service with efficient execution and solid product knowledge. Greet fast, listen carefully, measure accurately, and close every interaction with clarity. Learn a handful of Romanian phrases, keep local products at the heart of your recommendations, and follow legal and brand standards without compromise. With these habits, you will thrive in Bucharest, Cluj-Napoca, Timisoara, Iasi, and beyond.

If you are building your bartending career or hiring for your bar team, ELEC can help. We connect talent with reputable employers across Romania and the wider region, from international hotel groups to respected local operators. Reach out to ELEC to discuss current openings, salary benchmarks, and training pathways tailored to your goals. Serving with a smile is only the beginning - let us help you turn it into a long-term success story.

FAQ

1) Do I need to speak Romanian to work as a bartender in Romania?

Not always, but it helps. In big cities and international venues, English is commonly used. However, learning core Romanian phrases builds rapport and can boost tips. Some employers, especially neighborhood bars and restaurants, prefer intermediate Romanian for smoother service.

2) What are typical bartender salaries in Romania?

Indicative net monthly ranges: 2,500 to 3,500 RON for entry-level roles and 3,500 to 5,500 RON for experienced bartenders, with higher bases in Bucharest and Cluj-Napoca. Premium venues may pay 4,000 to 6,500 RON net plus strong tip potential. Hourly event work often pays 25 to 50 RON. Earnings vary by season and venue.

3) How does tipping work in Romanian bars?

Tipping is discretionary. Many guests leave around 10 percent for good service. For single drinks, rounding up or leaving 5 to 10 RON is common. Upscale venues may see 10 to 15 percent. Be clear and neutral if guests ask about tipping on the POS.

4) Is smoking allowed inside bars in Romania?

No. Smoking is banned in enclosed public venues. Guests may smoke on outdoor terraces or in designated areas if available. Clarify house rules about taking drinks outside.

5) What is the legal drinking age and how should I check ID?

The legal drinking age is 18. If a guest looks underage, request ID politely. Accept official photo identification such as a national ID card, passport, or driving license, as allowed by your venue.

6) Are receipts mandatory for each transaction?

Yes. The bon fiscal, or fiscal receipt, should be issued for every transaction in compliance with Romanian regulations. Ensure your POS and printer are working and keep paper stocked.

7) Which local drinks should I learn first?

Start with tuica vs palinca differences, a couple of sweet liqueurs like visinata and afinata, a local red such as Feteasca Neagra, a white like Feteasca Regala or a Cotnari label, and mainstream beers like Timisoreana and Ursus. Add one or two craft beer brands if your venue carries them.