Message 1116 of 22774 in Behind the Bar

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> .
> > 
> > What are "buybacks", by the way? Is that when a customer buys you a 
> > 
> > drink for later?
> 
> 
> Is "buyback" a term used only on the East Coast? That's where I buy 
> the customer a drink, every fourth one, if he's tipping 
> appropriately. What do you call it in Nawlins? Actually -- good 
> thread. What are your policies in this regard? This is actually my 
> first gig where I've been able to dole out anything for free, so 
> graceful methods of handling that would be noted and appreciated. And 
> I KNOW it depends on bar policy -- tips on 'hooking' people up 
> without getting into the muck with my boss would be appreciated.

Wow, this thread got pretty weird since last I checked. In my bar, we call it 
"comps". I have a comp allowance of $10 per shift. That may not sound like 
much, but I work in a tiny bar. There's a place on our shift sheets to write 
down all comps. But...since we keep track only of prices, not of type of 
alcohol, there is a little leeway. For example, I write down every bottled 
beer I give away, because those are kept track of. But for draft beer, I can 
usually give away two and write down for one, if it's the cheap stuff. Same 
with schnapps. This is certainly not to admit any dishonesty or theft on my 
part, it's just how I make the system work for me. I have shifts where I give 
nothing away, and sometimes I have shifts where I give so much away I start 
paying for stuff myself. If it's something expensive like Jameson's, and a 
customer or friend has bought me a shot, I will pay for a shot for them out of 
my own money.

A friend of mine in NYC told me that where he drinks, he expects every fourth 
drink to be free. That is not our policy. I don't think any regulars really 
expect that. The hard part is serving FOBs- friends of the boss. When I first 
started, I had a hard time figuring out who to charge, and who was drinking 
for free, where the owner and general manager's friends were concerned. 
The easiest way for me to make the customer happy, if I want them to be so, is 
to pour a double and charge for a single. That is not something I would write 
down as a comp.
I hope you find this thorough reponse enlightening (hopefully not 
incriminating!) How is all of this coming along for you at your job?