Message 5131 of 22774 in Behind the Bar

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> If someone mumbles to me I 
> tell them "last time or you go to the end of the line, shout it like 
> you got a pair man...They actually get scared that I will send them 
> to the back of the pack...lol.  For a few hours there is no let up, 
> so it doesn't matter to me what you think or do or say, for the herd 
> will just overcome you like a plague of locusts, and they are thirsty 
> locusts at that. Caution though, make sure your Boss allows this, you 
> newbie's will all get fired for this..!

Even seasoned vetrans get fired for this.

We had a short summer, but banged out some serious volume that would compair 
to previous years.  If a tender was on duty and flairing he/she got an evil 
eye as that was wasting time and all that is required is 'to haul ass and 
serve' as far as our managers, owners and customers are concerned.  Where I 
work, customers do not have the patience for it (in season).  Generally, they 
want their drinks, had to push their way up to the bar and then get one of us 
to mix them.  The general view is that the tender is being a dawdle or smart 
ass if they are flipping something, especially if they drop it and try again.  
Our young and beautiful clientele has changed a bit in attitude in the last 
five to eight years to the 'me-me-me; it is all about me' generation (I've 
posted before and many discussions have been had with other tender friends, as 
well as service staff, that have noticed much of the same trend).  They want 
their drinks fast and accurate.  Again, we are huge venue with eight bars and 
a staff of 48-52 tenders on the weekly schedule.

This season we have also experienced much more of the complainers that want 
something for free.  Our managerial log is quite important in noting these 
sorts of things and at one point, managers just get tired of chalking up 
another complaint about any one FOH staff member.  Crusty, seasoned bartenders 
that retort anything similar (tho' it happens, but much like my dearest friend 
q, it hopefully happens with much charm and a wink) those are grounds for 
dismissal.

Our managers are tired of dealing with that sort of crap -- from both tender 
and customer.

There was a day and a place that arrogant did work, but then was it really 
being charming and making your point or just being arrogant?  I have to 
rethink that.  It was a different bar in every way, but then who I worked with 
I'd have to chalk the whole experience up to learning to make a point without 
coming off as "rude."  Those were some great tenders I am still glad to call 
as my friends and were a really tight and good team.  (reflecting  ;0)

Now, with having to ever work a service bar (we had four with one being solely 
devoted to being such) that sort of attitude was encouraged.  Couldn't call?  
Not ready?  Glassware not lined up?  Calling priority out of order?  End of 
the line to you my sweet!  ;0)  Extensive training energies were placed into 
that endeavour with the service staff, so if one choked, well then their toes 
were stepped on, they were assertively pushed gently out of line with 
another's cocktail tray ready to go and shamefully/annoyed with themselves 
repositioned at the end of the bunch -- all without so much as a skip in the 
beat.


> We have a cooler under each 
> station for drinks made that were mistakes,or forgotten...( I call it 
> the land of the misfit drinks,lol) we put them in the cooler, and 
> eventually someone will want that drink so we take it out refresh it 
> than serve it.

See we are not able to "reserve" a drink, even a mistake.  They get poured 
down the drain, per our owner and State of oHIo's wishes/requirements.


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"Those are my principles, and if you don't like them ...
well, I have others."  -Groucho Marx