Message 14286 of 22774 in Behind the Bar

Share on Facebook |  Save to del.icio.us

>>I've been pretty much thrown to the wolves.

I love to see this. This is the best way to learn
your bar and your crowd.

Just like helping someone learn to swim. Just push
them in the pool and lend a hand now and then.

"That which does not kill me..." etc.

>> Standard pours - ...different feedback - several managers 
>>GM stays away. ...pleasing managers and customers, 
>>...I'm not going to get - rules/recipes set in stone.

First of all, it sounds like you have a good deal of freedom.
But they've also given you enough rope to hang yourself.

To please managers, its pretty straight forward.
Profits up, losses down, keep it clean (as best you can)
and account for every drop of liquid, and every cent.

The magic word here is "side-work"

To please customers is tough when you get "thrown to the wolves"
in a place that has a strong base of customer support.

That'll just take time. You'll learn who's who and what's what.

Best rule of thumb when you are the new guy, just treat everyone
like a VIP. Be good to everyone. 

Keep them in the seats without giving away the farm. 
It's a happy balance that isnt hard to maintain once you get set.

Most often what you'll see, is that everyone will tell you...
"[the other bartenter] does this" or "[So and So] lets me do that"

None of that matters when its you looking across the bar at them.
The moment you get behind that bar, it becomes YOUR room.
Its your customer to keep or lose. Do what YOU think is right
and just hope it works. Just help them understand that you'll
be going "by the book until the managers are comfortable with me"
sort of thing, even if there is no book.

Rule #1. The bartender is always right.
Rule #2. The bartender is always right.
Rule #3. The manager outranks the bartender.
Rule #4. The law outranks the manager.
Rule #5. Don't be the reason your bar loses its license.

When you start letting customers tell you how to do your job,
you're lost. And they might be lying.

Of course this doesn't mean that you should ignore what they
tell you, just take it all with a couple pounds of salt.

And when it comes to a drink you don't know, don't be afraid
to ask them how they'd like it prepared.

>> I'm getting the idea that 1 1/2oz is more appropriate.

I'm a 1 1/2 oz guy myself.

>>Bourbon with a splash of coke
>>is no longer a highball correct? So I should be pouring 1 1/2 oz
>>into 5oz. rocks glasses?

I would. But also, only fill to about 2/3 with ice.

>>Rail Gimlet how much do you charge the customer? 

I'd go two ounces, and charge for a tall. But thats just me.


>>if I'm pouring doubles can I justify charging $7?

If you're pouring a double, charge for a double.

>>One advocates exact measurements 
>>one greatly over pours
>>over pours for a select few but pays for the drinks 

Advocates or demands? 
If its a mere suggestion, I'd have to say it depends on 
which of these people has the higher authority.

The one that greatly over-pours for everyone is not a good
role model. Its a bad habit, and amounts to theft in my book.

As for myself, I pour as close to exact as possible, but I
buy the 3rd or 4th drink for the person. Depending on how
valuable he is as a customer, and how busy I am at the moment. 
And yes, I do pay for it out of my own pocket. 

This really does help the bottom line for both you and the 
bar in the long run. Higher sales helps make a happy manager,
and what customer doesn't like free stuff? When you make each
person feel like an 'insider' you'll earn a few good customers.

As an example, tonight I spent over $60 on my customers and still
walked away with over $100. Not bad for a 50 capacity bar and only
about 2 hours of actual work. I was thowing darts, eating pizza
and cleaning for the other 6 1/2 hours.


Thats my 2¢ 
I hope there is something in there you can use.