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at work—but stay focused on the job at hand. (16) Use a bar log book to document communication between bartenders and management. Keep communication lines open. It's nice for a bartender to write down in the log book, "we're out of limes" or, "John called in with a family emergency. He can't work tomorrow." Having a documented way to pass along important information is invaluable for a smooth running business. (17) Do not allow drink orders to be "verbalized" between servers and bartenders. All drink orders must be written down on a guest check or rung through the POS system. A bartender can only make a drink if it's in writing, or printed onto a POS ticket. (18) Keep bartenders "guessing" and"on their toes." You'll be glad you did! Start by putting an extra $20 in their starting bank – see if they report it. Go behind the bar with a pad of paper. Start writing things down. Look for tip jar placement, drugs, bottles of liquor out of place or not belonging in the system, unkempt personal belongings, etc. Drop banks on bartenders randomly. "Z" out the register at, say, 11 pm, and replace their cash drawer with a new starting bank. Go into the office with the Z tape and the drawer and count the cash amount over the bank. It should equal the cash amount on the Z tape. If not, and it's considerably over, the bartender is "padding" the drawer (not ringing in drinks). They keep track of the amount they are over, using some kind of abacus system in their head, or by counting matchsticks, pennies in the nickel slot, etc. (19) Do not allow large bags, duffel bags or large purses to be brought into the building. At a bowling center bar, I caught a bartender wheeling in two bottles of well vodka in his bowling bag. When he got behind the bar he actually opened the bag in front of me and pulled out the two bottles! (20) Install video cameras everywhere. All employees must know they are under constant vigil. This deters the potential for theft. Also, it's easier to prosecute if you have video tape proof of the actual theft taking place. (Editor's note: Consider consulting your individual attorney about the legalities involved with installing video cameras in your venue.) (21) Make sure the LED readout amount on the cash register is in plainvview of the customer. The amount being rung should be easily seen by the customer (and by spotters and managers). You need the long, extended pole going up the cash register to the LED readout screen so it can be seen from anywhere in the room. The bigger the screen, the better! Also, be sure to require that a cash register receipt be given to every customer for each transaction (including the cocktail servers). This is important! (22) Management must spend most of their time in the front of the house, and use "spotters." This means being on the floor, behind the bar, helping the bartender, keeping your eye on the bartender, etc. The more you are seen, the more you are involved with the staff, the less chance for theft. Also, use "spotters" to keep management/owners abreast of what bartenders and staff are doing. Encourage spotters to accentuate the positive. Make sure the spotters you use know something about bartending. (23) Have a no-nonsense policy about theft. Do not just fire for theft—prosecute! Bartenders will be less likely www.ExoticDancer.com Everything but the liquor: Barproducts.com has got your bar covered Originally created out of a garage by bartenders for bartenders, BarProducts.com has been a leading brand of hospitality industry related supplies for nearly two decades. The Largo, Florida-based company currently boasts up to 8,000 individual products ranging from basic bar necessities, such as bottle openers and barstools, to how-to mixology training material and the attention grabbing flair items. If you provide the liquor, they take care of the rest. Some of the company's current best The V-Rod sellers are the V-rod (a multifunctional bar key), their bombshots (as in Jager or Cherry) or their pour check devices that can either regulate a bartender's proper pour or ensure bar managers that correct pours are maintained. "Our founder, Mark Hastings, created this company out of the need of servicing bartenders with the most effective tools available to them," says Barproducts. com Jennifer McCary, who a nine-year bar tending veteran." As her dual careers run parallel with one another McCary understands that any club's bar area is as Pour check precarious as it is profitable. Still though, she offers these tricks of the trade. "Bar manager or club owner's should invest in durable, affordable glassware," she says. "due to use over time, glassware will shatter or ready to be replaced, instead of finding the most popular, expensive glassware, find the brand most suit for your bar and your budget." Speaking on the point of shortage, McCary also mentions items not given much thought to. "Many times napkins or straws are wasted. Small things like that end up costing the bar a lot at the end of their fiscal year, she says. "What they can do to just save themselves some money is to simply use beverage napkins that, naturally absorb better, or a plain bar rag. No matter what a club is looking for to make their bar area runs more efficient they'll find the products, and the expertise, at Barproducts.com." For more information on Barproducts.com call (800) 256-6396 or visit barproducts.com Club Bulletin January 2013 11

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