things bartenders don`t like about club managers

BAR MANAGEMENT
20
The
by Bob Johnson
things bartenders don’t like
about club managers
“They don’t back me up when I decide
to cut someone off, they don’t know
the first thing about tending a bar and
they’re never around when you need
them.” Bar management expert Bob
Johnson spoke with a number of
bartenders and found out exactly what they don’t like about the
managers they work for. In the next issue: Johnson will reveal the
things club managers don’t like about bartenders.
I
got into a conversation about bar managers with eight
hard-core, experienced bartenders; what they like, or
didn’t like, about the managers they work for. It was interesting to note how negative these bartenders felt about
their managers. I began to wonder, “Is this the way it is at most
bars? Do most bartenders put up a good “front” for their managers, yet really despise having to work for them? If so, why?
Since most bartenders would rather not speak up and “rock
the boat” at their place of work, I jotted down several of their examples of poor management to pass along. Perhaps this exposé
will help management understand bartenders better. If the shoe
fits, wear it—and do something about it!
(1) Managers give you direction about a beverage law and
don’t know what they are talking about. They never check with
the Liquor Commission. They assume (and as we all know, assuming “only makes an ass out of u and me”).
(2) Many managers got their job due to nepotism; they’re the
owner’s son or daughter, cousin, niece, etc. They didn’t come up
through the ranks, or earn their position.
(3) Many got the job because they completed college, yet
they’ve never worked in a bar or been a bartender. Then they
flaunt their authority.
(4) They’re never around when you need them.
(5) Sometimes my bank will have mostly $20s in it from the
night before. So, how do I make change?
(6) They don’t divide the shifts evenly enough so all of us
have a chance to make money. I get stuck working mostly the
“slow” times, or seldom get a good station.
(7) My manager plays “favorites” or dates the help. Most of
his time is spent flirting with the cocktail servers (sound familiar,
adult club owners?). And besides, why does my bar manager
date the help? Isn’t that pretty stupid? I thought sexual harassment was a big deal these days?
(8) They never help out during a heavy rush. They just sit
back and watch you work “out of control.” Most bar managers
don’t know how to tend a bar, anyway.
(9) We’re always out of something, yet I’m the one who has
to face the customer and look stupid!. This affects my tips! Most
bar managers don’t understand par stock—for everything, not just
liquor.
(10) Why do bar managers get to drink while they work and I
don’t?
(11) They don’t back me up in my decision to cut someone off.
This is very upsetting and potentially very damaging for the club.
(12) Sometimes I am told not to put any liquor in the Pina
Coladas, Strawberry Daiquiris, Bloody Marys, etc. Or maybe they
want me to add water to the vodka, gin or rum bottles to help out
on pouring cost. Or maybe they want me to pour bar Scotch into
an empty Chivas bottle after work when no one is around. All of
this helps a bar manager lower his pouring cost considerably, but
at my expense.
When this happens, the bar manager uses me to cover up
his incompetence. He makes me violate
my professional integrity and cheat the
customer as a condition of employment. I
have to violate the sacred trust that is supposed to exist between the bartender and
the customer.
I know I’m good enough to make plenty
of money in this business without cheating
a single person. Owners or bar managers
who do this to me might one day have to
explain their actions to someone from the
liquor commission. Don’t they understand
“former disgruntled employee?”
(13) Why am I the one who has to take
liquor inventory every time? I thought that
was the bar manager’s job? Aren’t they
“short cutting” one of their most important
functions? Are they just plain lazy?
(14) They take a percentage of my tips.
I don’t take a percentage of their salary
when I do the “extras” that make his job
easier, do I?
(15) My manager plays “favorites” and
doesn’t understand, or promote, the value
of a “team” concept, which is so important
for us to succeed at our job and feel good
about working there. You know, helping
each other out—working together.
(16) When I was hired, the manager
just turned me over to someone else for
orientation and training. Most everything
I found out about the new place was not
because of a bar manager’s outlined
training procedure for new employees, but
because of my never ending questions.
(17) We don’t have standardized recipes for our drinks. My Zombie recipe isn’t
anything like the day bartender’s recipe.
(18) I don’t understand my bar manager putting in so many ours a week, yet
complaining all the while about how overworked he is. The best bar manager I ever
worked for put in about 10 administrative
hours a week during the day, then worked
five shifts at night when the majority of the
business was there. He was organized.
He took off two days a week and didn’t
suffer from burn out.
(19) Why does my bar manager
demand—my respect? Is it generally an
insecure profession? Shouldn’t they earn
my respect? If they have the knowledge,
experience and the capability, and they’re
fair, decent people, then the word “respect”
is understood. No one owes respect to
anyone simply because it’s demanded.
(20) Why do bar managers sit on
all the articles found in trade magazines
(such as the ED Club Bulletin) that pertain
to bartenders? I’d sure like to get copies of articles that pertain to my profession. One place I worked made copies of
bartender articles and included them every
week with my paycheck. I really appreciated that. I respect managers who help
me improve, and further my education.
Bob Johnson has
worked with several adult clubs and
club chains, including Deja Vu. He is
available for on-site
bar management
training and consulting services for adult
entertainment liquor
clubs, short or long
term. He can be reached at (8000 4474384 or visit www.BobtheBarGuy.com and
click on “consulting.”
Leftover
champagne?
Before I get to the shots, a note on the photo
below. That’s Jake, noted prankster and husband
of feature entertainer Kloey Love. Did he have a
bit too much champagne? Perhaps ... or maybe
it was the six shots of Jager. In any case, being
a part of ED’s extended Expo staff as Jake was
leaves you pretty exhausted. Or at least that’s
what he’ll say when he sees this photo.
So what does the photo have to do with this
issue’s Sure Shots? Well, it’s all about the
champagne; and after New Year’s Eve, your bar
probably has some left over. Here are some great
shots to help deplete your overstock. Enjoy!
Absolut Green Wedding
1 oz Absolut Vodka
1 oz Midori Melon
Dash of Roses Lime Juice
Fill with Champagne
Layer and Serve
Ritz Fizz
1oz Amaretto
Splash of Blue Curaco
Champagne
Chill - Serve!
If you have a shot that you like or invented and
would like to share with us, please email me at
[email protected].
I guess a shot is out of the question!
photo provided by: Eric L.
www.ExoticDancer.com