1954 Practical Bar Management by Eddie Clarke

BAR ACCOUNTANCY AND CONTROL

19 Eliminate any question of the barman serving drinks"on the House 20 See that the bar stock is locked up each night and check the lock occasionally. 21 Eliminate bar credit wherever possible. 22 Be careful to see that the sherry or cocktail glass you think looks best holds the quantity around which your measure price is worked out. 23 Engage a bartender who really knows the job. Remember inefficient service coming from inexperience can sometimes cost as much as dishonesty. 24 Do not rely on your own personal supervision of the bar to ensure effective operation. Your day is much too short. 25 Ensure continuity in any system initiated by your Accountant in determining Bar Control. Eliminate costly stationery forms which may provide a variety of statistics having little value to you. 26 Know what your net profit percentage was on wines and liquor for the past month—not what it should or could have been in your own estimation. You may find it convenient to register this as a Liquor Cost Ratio per sale for com parison purposes. 27 Do not permit any assistant, clerk or barman to tell you how to establish control on your bar. You willfind it advantageous from all points of view to employ the services of experienced people to undertake this work for you.

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