1954 Practical Bar Management by Eddie Clarke

PRACTICAL BAR MANAGEMENT

is responsible,a Bin or Tally Card is frequently used. Information recorded on this card varies considerably,from a single reference to a balance figure to miscellaneous histories of items and action notes which,for example,could contain an instruction to re-order when a certain minimum has been reached. A Bin Card is one of those items which can either benefit or bore. The more simplified the operation the more clear-cut the result, and the example given (Fig. 2) will normally suffice. Bin Cards should be located on the actual stock to which they refer and not on the cellarman's desk. Issue entries should be made at time of issue. Individual judgment is required on the application ofBin Cards,and the sole test is the degree ofassistance that they will give in the cellar operation. For example, they are not normally held covering beers and minerals in the smaller cellars where movement would be too great. In these cases a manuscriptschedule may be of assistance to the cellarman. Every cellarman knowsthe assistance that a correctly maintained Bin Card can give in locating possible stock differences at stocktaking times. With the transference of stock from the cellar to bars or any other department, responsibility changes. To safeguard the interests of both sides, issues are therefore made only on the completion of a requisition made out and signed by an accredited person. The correct method for the compilation of a Requisition Form is dealt with later, and here it is sought only to establish the principle that no stock should be allowed to leave the cellar without an order having been received in writing on the proper form. Ullages Book Careful attention to the collection and return of ullage bottles will adequately repay the effort. In order that a proper control may be maintained, it is preferable that all ullage bottles in bars be returned to the cellar, and that replacement be made in kind. • Ullages in the cellar come under two categories,those for which credit can be obtained from the supplier and for which details will be entered in the Cellar Diary, or Goods Received Book, and those which remain the responsibility of the House. These latter are entered into an Ullage Book which should be counter signed by the Manager periodically prior to their write-off in the Stock Report.

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