Message 4028 of 22774 in Behind the Bar

Share on Facebook |  Save to del.icio.us

> 
> "All the world is your stage"  When the Bar Cannibals start to eat 
> you from the inside, like looking for every little thing for them to 
> save money that deals with your day to day operation like watching 
> every single drop of liquer this is a sign of the SH*# rolling down 
> hill.  The need to show that their college money in managment was not 
> wasted and make them into a hero..yet you become the Cannon 
> fodder...leave.
I have been on all sides of the industry (customer, barback, bartender and 
manager) and try to be very balanced.

As a tender I do get annoyed when managers start to micro-manage and become 
obsessed with inventory control, etc. I often feel a compt drink or slight 
overpour makes a customer feel special and causes them to return again and 
again.

However, as a manager I know I was hired to not watch some of the inventory 
and some of the cash flow, but ALL OF IT.

The only numbers many bartenders worry about is the ones going into their 
pockets at the end of their shift. Some could care less how the establishment 
as a whole does. This is evident in the laxed attitudes and "justification" of 
job theft and overall misconduct.

Managers are rarely tipped employees (except in small clubs) and many are paid 
bonuses for tight control of inventory. It is their job to decrease waste and 
raise profits.

I don't worry about inventory control because my job is to follow my boss's 
rules. If I don't like the rules then I find a new bar.

So far I haven't heard anything surprising or intolerable about the new 
management at your place. But maybe I missed something.

Cheers!


-- 
Brian
Bartender, bartending instructor, videographer and graphic artist.
http://www.batescreativeservices.com

Q: "So, if I serve you a Cape Cod in a cocktail glass does that make it a 
Captini?"