1954 Practical Bar Management by Eddie Clarke

PRACTICAL BAR MANAGEMENT

In Praise of Independent Stocktaking There is, however, one common factor to all, inasmuch as the close personal contact that must be present between staff and departments makes it essential that the final establishment of the Liquor Control should be confirmed through an independent stocktaking organization. It is, of course, also a predominating fact that few establishments have either the staff to devote to the actual work involved, or, normally, personnel with the needed qualifications. It is not sufficient, as many would believe, that the independent stocktaker should just arrive, value the stock and compare it with receipts and a summary of bar issues that the local staff may give him. To establish the independent nature of the control, the stocktaker should have access to all documents concerning liquor stock transactions in the establishment, and should confirm the overall accuracy from his own calculations and from agree ment with physical stocks on hand. It is of inestimable value to the hotel proprietor that the final control of liquor should be undertaken by qualified personnel. With clerical costs as high as they are to-day, it pays to employ skilled independent stocktakers whose direct and impartial approach to the work ensures accuracy and eliminates any question of internal collusion. There may be various approaches to this subject, but experience confirms this policy as sound, providing such service becomes an integral part of the hotel working. Although essentially an independent service, it should be available to the Management for information and advice at all times. Although the main purpose of this book is to deal with the bar as a unit, it will be appreciated that for continuity purposes the whole aspect of Cellar and Bar Control must, through its inter relationship, be examined. Cellar clerical work should be kept to a minimum,and once the routine has been agreed there should be no deviations. A cellar, in the same way as any other reserve store, is like a bank, and however small the establishment it is essential that not only the THE CELLAR

126

. ' ^ n i' ( 1

I L ,