Message 4412 of 22774 in Behind the Bar

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> Natrone,
> 
> May I ask you, in which hotel do you work and how many guest rooms 
> does it? Also, do you know how they keep their liquor cost in check?


I work at a Holiday Inn Select, the bar is lounge style: couches and small 
tables with chairs in addition to the seats at the bar.  The hotel has 330 
roomsand we've been fully booked most of the summer.  It really doesn't get 
that busy.  I've had a few weekends with some fun and wild folks but generally 
it's a pretty tame scene, I often crave something with a more challenging 
pace.  Compared to the kitchens I worked in it's a breeze.  

Shots are measured with a jigger (along with the dreaded measured pour spouts 
as I discussed above), all sales done with a computer system that rings in 
cocktails, etc.  Inventory is taken at the end of the month, bar revenue is 
compared to the cost of what was consumed.  There is a desired percentage, 
naturally, that my Food and Beverage Manager wants me to stay under.  I ring 
in anything that's spilled or lost so it's pretty tightly accounted.  I get 
pretty annoyed at customers who ask me to "make it a good one" - I tell them 
that when it's my name on the building I'll think about it.  

Of course there was the guy who ordered a Jack and Coke and wanted it really 
strong - I had the ice in the glass in a heaping pile, poured him the same 
ounce that everyone gets, added a little Coke and served it up.  Just looking 
at the light shade of the drink he smiled and said, "All right, looks good!".  
Keeping my boss and the customer happy.