Gettin’ the Axe?
Nothing hurts the old pride more than when the manager you know didn’t really like you in the first place walks up to you and leads you down the hallway towards the office at the end of your shift. Now you know what is coming next don’t you? THE DREADED AXE. While some guy is jabbering on about how you were such a asset to the team, you think back in your head at all the mistakes you made while you were bartending, All the mispours, Your till always being short, the customer complaints. Oh, how this embarrassing moment could have been avoided all together with a few simple steps.
Boozing on the job
Now here is a quick way to get canned if I have ever seen one. Most clubs actually prefer it if you drink while you work. Not on the house off course but customers buying you shots .Not only does this promote sales for them it actually makes you into the friendliest bartender on the planet. So what’s the problem, you ask?
Most people just do not know when to say I have had enough. They start giving away drinks. I suppose, at some point instead of serving the party, they become a part of the party. When dealing with high volume cash, probably not a good idea to have your judgement impaired so bad that you cannot focus. Just saying!
Stealing
Oooh, now here is a touchy topic. Bad night in tips, you spent all your tip money from the night before, over tipping the cute girl with the tight t-shirt at the beer barrel. Rent is due, what to do. I have fired more service staff in my life for stealing then for any other reason. A pint here, A pint there. What’s the big whoop right? WRONG.
There’s been many a a bartender standing right where you are standing having the exact same thoughts. This has led to a industry wide alchahol volume control system. Managers are trained to spot these types of scenarios. The bar back has already counted the bottles. The draft kegs are weighed nightly. The camera not only watches the customers and the till but it keeps a eye on you as well. The most successful bartenders are the ones that budget and last through the slow periods without stealing. It is such a small industry that word of mouth is how I used to hire most of my employees. Someone labelled a thief wouldn’t last too long in my restaurant.
Clientele
The gift of gab will get you many places in life including a big fat tip. A repeat customer more often times than not is an above average tipper. Well, that covers the better side of clientele, then there the other side most commonly referred to as the 10 percenters. Can’t make em happy no matter what you do. However, before you start losing your temper with the ingrates ,just remember the they have the power to use the almighty words.CAN I SPEAK TO THE MANAGER. More often times than not the manager will bend over backward to smooth the situation over. However, every guest complaint you get is like nails in a coffin. Eventually they will bury you. Following the simple philosophy of calling the manager yourself or just remembering the customer is always right (NO MATTER WHAT) will keep your job safe and secure.