1954 Practical Bar Management by Eddie Clarke

PRACTICAL BAR MANAGEMENT

accordance with the nip prices of the basic ingredients and with the capacity of the glass to be used. 5 Inform the barman of prices charged to him by your stocktakers. 6 Under normal conditions do not let your stocktakers' routine develop into a Secret Service. This can quite easily disrupt the harmony of a good bar service. Reserve separate checks and unannounced attendances to the appropriate occasions. 7 Charge kitchen sundries such as maraschino cherries, olives, etc., to the bar. These are expensive items and a check on this cost of consumption is frequently warranted. 8 Watch the bar decoration scheme. Odd empty decorative bottles mixed on the shelves with stock frequently confuse your stocktaker. Remember too that more than one bottle placed on a shelf accessible to the public or staff has been taken before now without the routine of payment. 9 Watch your purchasing. Inexperienced employees should not handle this. ID Ensure that a requisition is given to cellar for all issues. There should be no loans or I.O.U.'s. 11 See that goods received in the cellar are carefully checked and examined on receipt, and are properly entered in a Goods Inwards Book. 12 Stock schedules should not be held or checked by people responsible for the stock. 13 Watch your ullages and breakages; keep an account of these as with containers and bottles. 14 Where there is no Banquet or Function Bar, cost separately each function from issues and returns to bar and cellar, and compare with revenue. 15 Do not permit overcharges on Banquetbusinessthrough over- generous assessment of consumption. This has a far from salutory effect on your ultimate business. 16 Watch your sales at Wholesale Prices and your Staff Issues. 17 Where possible, ensure that one standard measure only is in use in any bar for spirits. 18 Provide the barman with cloakroom facilities for changing clothes and see that this has not immediate access to the bar. 146